Best Chocolate Cake

This is THE BEST CHOCOLATE CAKE you will ever have in your life! Everyone who has had this cake RAVES about it! It is hands down the moistest, chocolatiest chocolate cake I’ve ever had. In fact, I cannot eat any other chocolate cake now. I can’t even make it anymore because I WILL MOW THROUGH THE ENTIRE THING MYSELF. No joke.

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You will need:

1 cup brown sugar

1 cup granulated sugar

1 3/4 cup all-purpose flour

3/4 cup unsweetened DARK cocoa powder – NO SUBSTITUTIONS! Must be DARK (I use Hershey’s Special Dark unsweetened cocoa powder)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the frosting:

1 1/4 cup butter, softened

6 cups powdered sugar

1 1/4 cup unsweetened cocoa powder

1/2 cup milk

2 1/4 tsp vanilla extract

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Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray. Sift together the dry ingredients in a large bowl. Beat in eggs, milk, oil, and vanilla. Stir in the boiling water. Batter will be very thin. Pour batter into prepared pan. Bake 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely.

For the frosting, cream butter with a mixer and add sugar and cocoa. Add the milk and vanilla and beat for about 3 minutes until fluffy. If frosting is too soft, add a little more sugar. If frosting is too firm, add a little more milk. Spread frosting on top of cooled cake.

FOR A CHOCOLATE CHERRY CAKE

You can fancy this cake up by making it a cherry chocolate cake! You’ll need 2 (21oz.) cans of cherry pie filling and two 9-inch round baking pans and dividing the batter between the pans.  Bake time is the same.  Cool cakes for 15 minutes, then remove from pans. Cool completely. For the frosting, cream butter with a mixer and add sugar and cocoa. Add the milk and vanilla and beat for about 3 minutes until fluffy. If frosting is too soft, add a little more sugar. If frosting is too firm, add a little more milk. Place about a cup of frosting into the disposable piping bag. Cut-off about an inch off the piping tip bag. Squeeze a rim of frosting around the top edge of the bottom layer. Spoon cherry filling in the center. Place the second layer of cake on top and frost cake. Using a #32 piping tip, pipe two rows of circles around the edge of the top layer. Spoon in cherry pie filling in the middle to cover the center of the top of the cake. Now pipe a border around the bottom of the cake.

You can also pour a can of cherry pie filling on top of the frosted 9×13 cake as well!

Now you have THE BEST CHOCOLATE CAKE EVER!

For more great recipes like my BEST CARROT CAKE, click here