Prep Time: 10 minutes/Ready In: 45 minutes/Yield: 3 9-inch rounds
Ingredients
- 3 cups all-purpose flour
- 1½ cups unsweetened cocoa powder
- tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- ½ cup vegetable oil
- 3 cups granulated sugar
- 2 cups buttermilk/or whole milk
- 2 teaspoons vanilla extract
- 4 large eggs
Cooking Instructions:
- Preheat oven to 180 degrees.Butter three 9-inch cake rounds.Dust with flour and tap out the excess. (see cooking lesson below)
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Then set aside.
- Now, in a big bowl, put in the oil, sugar then stir. Add vanilla, then keep mixing until become fluffy. Add the eggs, one at a time to keep it fluffy. Just a couple of minutes.
- Now add the dry ingredients, the flour, sugar, baking powder, baking soda, and the salt. Keep in medium speed until smooth but do not over mixed.
- Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
- Bake for 40-45 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
Chocolate Cream Cheese Buttercream Frosting
Prep Time: 10 minutes: Yield: enough frosting for a 3 tiered cake
Ingredients
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar
- about ¼ cup milk (as needed)
Instructions - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
Add in cocoa powder and vanilla extract. Beat until combined.
Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes: In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.