The Most Amazing Chocolate Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tbsp Baking soda
  • 1 1/2 cups Cocoa powder, unsweetened
  • 3 cups Granulated sugar
  • 1 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 1 Butter and flour for coating and dusting the cake pan

• Dairy

  • 1 1/2 cups Buttermilk

• Liquids

  • 1 1/2 cups Water

Found on thestayathomechef.com

Description

Ingredients

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 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)

Directions

• Preheat oven to 350 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.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
• Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
• Bake for 30-35 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!
• 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.