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ultimate chocolate cake

The Ultimate Chocolate Cake

Thembi Dube
The best chocolate cake you've ever had. Trust me.
Yields 3 6x2 inch or 2 8x2 inch pans.
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Prep Time 20 minutes
Cook Time 35 minutes

Ingredients
  

Ultimate Chocolate Cake

  • 2 c all purpose flour
  • 1 1/2 c sugar
  • 3/4 c dutch processed cocoa powder *can be substituted, see blog for details
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 c vegetable oil
  • 2 tsp vanilla extract
  • 3 large eggs room temperature
  • 3/4 c sour cream room temperature * can be substituted, see blog for details
  • 1/2 c hot brewed coffee * can be substituted, see blog for details

Chocolate Cream Cheese Frosting

  • 1 1/2 c unsalted butter room temperature
  • 1/2 c cream cheese (4oz) room temperature
  • 1 c dutch processed cocoa powder
  • 4 c confectioner's sugar
  • 3 tsp heavy cream *can be substituted for milk or water
  • 2 tsp vanilla extract
  • 3/4 tsp salt

Instructions
 

Ultimate Chocolate Cake

  • Preheat oven to 350°F. Prepare baking pans with non-stick spray or other pan release method.
  • In large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. (I use my stand mixer on the lowest speed for this.)
  • In a separate bowl, whisk oil, vanilla, eggs, and sour cream. Whisk until eggs are fully beaten and mixture is creamy and a pale yellow.
  • Pour oil mixture into dry ingredients. Mix until the dry ingredients are incorporated and there are no lumps. With a stand mixer, beat for about 1 minute on the lowest speed.
  • Add hot coffee to batter. This will make it a bit sloshy, mix until batter smooths out again. About a minute.
  • Divide batter evenly into cake pans. Bake for about 30-35 minutes. You don't want this to over bake, so keep a close eye on it.
    *Bake time will vary if using cake pans other than those listed above. Your cakes are done if the middles spring back when you press them, or if a toothpick can be inserted and comes out clean.
  • Allow cakes pans to cool for about 5 minutes before removing cake. After removing cakes from pan allow to cool completely before frosting.

Chocolate Cream Cheese Frosting

  • Using a stand mixer with paddle attachment or a handheld mixer, cream butter and cream cheese until light and creamy. About 5 minutes.
  • Add confectioner's sugar, cream, vanilla extract, and salt. Mix on very slow speed. You may want to use a towel to cover you mixer to prevent sugar spraying out. Once the sugar has combined, increase speed to high and mix for 2-3 minutes.
  • If frosting is too thick add more cream, about a tsp at a time, until you reach the desired consistency. If it's too thin, add more confectioner's sugar. The consistency of the buttercream can change quickly so make these adjustments a little at a time and mix thoroughly.