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The Most Amazing Chocolate Cake
I have been searching for a great chocolate cake recipe for years. You see, for my 18th birthday my mom made an amazing chocolate cake. It was perfect. Unfortunately, the recipe didn't seem to survive past that day. It set the bar for chocolate cake in my eyes and I've been on the search for almost a decade for the perfect chocolate cake. I've tried at least a dozen recipes and none of them lived up to my expectations. Until now. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I'm eating a piece of the cake as I'm writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every...decadent...bite. Who wants cake?
A little unsalted butter and flour for buttering and dusting the cake pans (see cooking lesson below)
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder (the better quality chocolate you use the better it will taste)
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees.
2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
8. Frost with your favorite frosting and enjoy! And because I know you are going to ask, I used the recipe found HERE and doubled it.
When making cakes from scratch, the best way to keep them from sticking is to butter your pan and dust it with flour. It is super easy, but in case you've never done it I've created a picture tutorial for you. Just take a dab of butter, smear it around the pan, throw some flour in and slide it around to cover all the butter, tap out the excess and you are done!