THE BEST CHOCOLATE CAKE EVER EVER EVER
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until combined. I actually don’t like using an electric mixer with this recipe- it’s too liquidy
- In a medium bowl, combine the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry.
- Slowly add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake 20-25 minutes. Always bake for a few minutes less if you’ve never made this recipe before, so you don’t over-bake the cakes. You can always add more time, you can’t take away. When you start to smell it, it’s probably almost done. Give the pan a jiggle when you start smelling it. Keep adding 3 minutes on your time and checking it again. It should jiggle like solid pudding, not like jello. It will keep baking in your pan after you take it out of the oven. If you want to really check it, put a knife in the middle and it should come off with a few crumbs.
- Cool in the pans for 5 minutes (unless you’ve over-baked it*). Run a knife around the edges so the cake will come out more easily. Turn the cake out onto a cooling rack lined with parchment paper and cool completely. It’s a gooey cake, so the parchment paper on the cooling rack is KEY. If you’re baking it in a sheet pan, you’ll already have the parchment paper to just pop off and place on the cooling rack.
CHOCOLATE FROSTING RECIPE
- To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Add a pinch of sea salt. Stir occasionally until completely smooth and no pieces of chocolate remain.
- Remove from the heat and let cool for 5-15 minutes.
- In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, 3 minutes
- Add the milk carefully and beat until smooth
- Add the melted chocolate and beat for 2 minutes.
- Add the vanilla and beat for 3 minutes.
- Gradually add the sugar and beat on medium until fluffy.
This will make the cake taste like a s’mores!
* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area. This frosting is rich!
1 cup salted butter, room temp (or add 1/4 tsp salt to unsalted butter)
14 ounces Marshmallow Fluff
2 cups powdered sugar
1 teaspoon vanilla
PEANUT BUTTER FROSTING