The Best Dark Chocolate Cake
"A rich moist dark chocolate cake with an amazingly creamy smooth chocolate buttercream frosting. This is The BEST Chocolate Cake in the World!"
Ingredients
- 2 cups white sugar
- 1 3/4 cups flour
- 3/4 cup Hershey's Special Dark unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water OR 1 cup hot decaf coffee
Frosting Ingredients
- 3/4 cup butter room temperature
- 3/4 cup Hershey's Special Dark Chocolate unsweetened cocoa
- 3/4 cup unsweetened regular cocoa powder
- 5 1/2 cups of powder sugar
- 2/3 cup milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans and place parchment paper in bottom of cake pan.
- In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Add in the boiling water or hot decaf coffee. Combine for 1 minute on slow speed. The batter will be very wet. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting cream butter until light and fluffy. Sift the Cocoa powders and powder sugar in a separate bowl to remove any lumps. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Frost the cooled cake. Cover the top of each layer with frosting place on cake plate. Frost the outside of the cake.
Nutrition
Serving: 1piece of cakeCalories: 944kcalCarbohydrates: 162gProtein: 7gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 66mgSodium: 525mgFiber: 4gSugar: 139g
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