Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: One 2 Layer Chocolate Cake
* 2 1/4 Cups Flour
* 2 Cups Sugar
* 1 Cup Cocoa Powder (preferably Ghirardelli)
* 1 tsp Baking Powder
* 1 tsp Baking Soda
* 1 tsp Salt
* 2 Eggs
* 1/2 Cup Canola Oil
* 1 Cup Milk
* 2 tsp Vanilla Extract
* 1 Cup Boiling Water
1. Preheat your oven to 350 degrees.
2. Prepare two 9 inch cake pans by greasing and flouring them or by lining the with parchment paper and spraying them with non-stick cooking spray.
3. Prepare the 1 cup of boiling water and set it aside for a moment.
4. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
5. Add the eggs, canola oil, milk and vanilla. Mix well.
6. With the mixer or beaters running pour the boiling water into the batter in a small steady stream. Mix until well combined.
7. Divide the batter between the two cake pans. They will be quite full.
8. Bake your chocolate cakes at 350 for 27-30 minutes. A toothpick should come out with moist sticky crumbs, not clean.
9. Cool on wire racks for a half hour, then turn out of the pans to finish cooling.
10. Frost with my Rich Chocolate Buttercream Frosting below.
1 serving is 1 slice = 332 calories
Rich Chocolate Buttercream Frosting
THIS RICH CHOCOLATE BUTTERCREAM FROSTING IS PERFECT FOR CAKES, CUPCAKES, COOKIES, PUTTING BETWEEN GRAHAM CRACKERS OR JUST EATING OFF A SPOON!
Frosting from a can is considered an unforgivable sin at my house.
This is my go to, tried and true chocolate buttercream frosting. I’ve used it on cupcakes, cakes, cookies, and one of my kids favorite ways, between two graham crackers. It pipes beautifully or spreads well if you prefer. It is very rich and deeply chocolatey. I know you’ll love it! Give it a try and let me know how it goes!
Prep Time: 10 minutes Total Time: 10 minutes Yield: 3 Cups
2 Cups Room Temperature Butter
2 Cups Cocoa Powder
One 2 lb bag Powdered Sugar
1/2-3/4 Cup Milk
Beat the butter in a mixing bowl until creamy and smooth.
Beat in the cocoa powder a little at a time until it has all been added and the mixture is smooth and lump-free.
Add the powdered sugar a bit at a time alternately with 1/2 cup milk. Once all the powdered sugar has been added and you’ve beaten the frosting until smooth you can add more milk if you want a softer frosting.
For an easy treat just spread this rich chocolate buttercream frosting between graham crackers and store in an airtight container overnight to soften. So yummy!
If you want to cut this recipe in half, 1 lb of powdered sugar is roughly 4 cups.