Easy Chocolate Cake
This is the Easy Death by Chocolate Cake by Liz Merak. So talented! Her recipes have never steered me wrong. This is her really easy, but decadent chocolate cake recipe.
Easy Death by Chocolate Cake
Did I mention easy? Seriously easy.
Servings: 8 Inch
Ingredients
- 10 oz all purpose flour
- 14 oz granulated sugar
- 4 oz cocoa powder (like Herseys non Dutch)
- 1½ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs (room temp)
- 8 oz buttermilk
- 8 oz hot coffee
- 4 oz veg oil
- 2 tsp vanilla extract
Chocolate Fusge Frosting
- 6 oz unsalted butter softened
- 10 oz powdered sugar
- 1.5 oz cocoa powder
- 1 oz milk
- 10 oz semi-sweet chocolate
- 6 oz heavy cream
- 1 tsp vanilla extract
- 1 tsp salt
Chocolate Drip
- 6 oz semi-sweet chocolate
- 4 oz heavy cream
Instructions
Easy Chocolate Cake
- Heat oven to 350F, prep 2 8” pans with bakers joy or something similar
- Combine all dry ingredients in kitchen aid bowl, give it a whirl to mix
- Add all wet ingredients except coffee into bowl and mix on 6 speed for 2 minutes
- Turn to 2 speed and gradually add in hot coffee until just combined (do not over mix)
- Pour batter into cake pans, back for 40-45 minutes, or until cake springs back up
- Cool in pan for 15 minutes (or warm to touch) before cooking on wire rack
Fudge Buttercream
- Heat heavy cream in pan until just steaming then pour over chocolate, wait 5 minutes before whisking
- Add softened butter into your kitchen aid bowl and whisk to pale yellow
- Sift powdered sugar and cocoa powder and whisk with butter until smooth
- Use a spatula to fold in the ganache, if it too soft to work with, chill in refrigerator for 20 minutes
Chocolate drip
- Heat cream in pan until steaming
- Pour over chocolate chips, wait 5 minutes before whisking till smooth
- Cool until barely warm to squeeze only a chilled cake for best drip look
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