The most m-0-i-s-t chocolate cake you’ll ever have. I promise! Jeffrey’s favorite combination is with the chocolate frosting recipe, and I think it’s incredible with marshmallow frosting or peanut butter frosting (all below). It’s definitely an impressive cake you’d make for company and the cake recipe everyone requests for their birthdays. VERY easy too, but you must keep an eye on it while you’re baking and follow my tips below.
SCROLL DOWN FOR CAKE AND 3 DIFFERENT FROSTING RECIPES.
For my favorite vanilla cake recipe, click HERE.
Here’s how a slice looks baked in a sheet pan- the easiest way to bake.
And here’s Jeffrey’s birthday cake from this year in 2 layer 8″ cake rounds:
Here’s what I look like when I see cake:
- In a large bowl with a whisk, sift the flour, sugar, cocoa, baking soda, baking powder, and salt, and mix until combined. I actually don’t like using an electric mixer with this recipe- it’s too liquidy
- In a medium bowl, take the whisk and mix together the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry and mix with a spatula or spoon.
- Slowly add the coffee and stir just to combine, scraping the bottom of the bowl.
- Pour the batter into the prepared pans and bake about 20 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 continue baking in your pan after you take it out of the oven. If you’re unsure, you can put a knife in the middle and it should come out 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. It’s a gooey cake, so the parchment paper on the cooling rack is KEY to keeping things neat. 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. Cool completely before frosting or the frosting will melt.
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 tiny 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! We all LOVE this combo too;
* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area.
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 good vanilla
Whip all of the ingredients together. Refrigerate for a bit if it’s too melty. You’ll be able to make prettier swirls if it’s cooled slightly.
PEANUT BUTTER FROSTING