The Greatest Chocolate Cake

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking soda
  • 1 (3.9 ounce package Chocolate instant pudding mix
  • 1 Chocolate sprinkles
  • 1/2 cup Cocoa, unsweetened
  • 1/4 cup Cocoa, dark
  • 1 cup Dark chocolate morsels
  • 2 1/2 cups Gold medal all-purpose flour
  • 2 cups Granulated sugar
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 cup Canola oil

• Drinks

  • 1 cup Coffee, hot

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Buttermilk
  • 3 tbsp Whole milk

Found on goldmedalflour.com

Description

Ingredients

• 2-1/2 cups Gold Medal™ all-purpose flour
• 1 (3.9 ounce) package chocolate instant pudding mix
• 1/2cup unsweetened cocoa
• 2 teaspoons baking soda
• 1teaspoon salt
• 2 cups granulated sugar
• 1cup canola oil
• 1 cup buttermilk
• 1large egg
• 1 teaspoon vanilla
• 1cup hot coffee
• 1cup dark chocolate morsels, melted and slightly cooled
• 4 cups powdered sugar
• 1/4cup dark cocoa
• 1 cup (2 sticks) unsalted butter, softened
• 3-4 tablespoons whole milk
• chocolate sprinkles, for garnishing

Directions

• Preheat over to 350°F. Spray three round cake pans (6-inch, 8-inch and 9-inch) with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Set aside.
• In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.
• In a medium bowl, whisk together the sugar, oil, buttermilk, egg and vanilla.
• Stir the wet ingredients into the dry ingredients until thick and just combined. Stir in the hot coffee until smooth and well combined.
• Divide batter among prepared pans, filling each pan about 1/4 full.
• Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool on wire racks for 15 minutes before inverting them onto the wire racks to cool completely.
• While the cakes are cooling, prepare the frosting. In a small microwave-safe bowl, melt the dark chocolate morsels until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. In a large bowl, whisk together the powdered sugar and cocoa. Whisk the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and whisk until just combined. Add the milk, one tablespoon at a time, until frosting is of spreading consistency. Beat frosting on high speed for 2 minutes until thick and creamy.
• Place the 9-inch round cake, topside down, on a cake stand or platter. Spread just the top of the cake with a thick layer of frosting. Place the 8-inch round cake, topside down, on the center of the frosted 9-inch layer. Spread with a thick layer of frosting. Place the 6-inch round cake, topside up, on the center of the 8-inch round layer. Spread with remaining frosting and sprinkle with chocolate sprinkles.