Happy Monday! For all you San Franciscans I hope you enjoyed the HOT weather this weekend! We took advantage of the heat and went paddle boarding with the seals in Sausalito on Saturday which was awesome (I'll share details on how to DIY later!) I was loving the hot weather but of course now it's Monday, I'm in the office and it's full on foggy. It was good while it lasted.
On top of all the hot weather fun, yesterday was Nic's birthday and we spent the weekend celebrating. The dude loves chocolatey chocolate so I was excited to try out a new recipe and googled "The best Chocolate cake recipe" to find a winner. I found this simple and straightforward gem on recipes.com and followed the instructions exactly. I was rewarded with a classic, moist and delicious chocolate cake with super chocolatey frosting.
Next time you need a classic chocolate cake or cupcake recipe I would totally recommend this one. You can't go wrong!
Extreme Chocolate Cake Recipe
Re-written from here on Recipes.com
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners' sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.