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