Zutaten für The Best Chocolate Cake Ever
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 1 cup hot coffee
- 1 cup buttermilk
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup shortening
- 2 lbs powdered sugar
- 1 cup milk
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Zubereitung von The Best Chocolate Cake Ever
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the oil, coffee, and milk to the dry ingredients. Mix on medium speed for 2 minutes.
- Add the eggs and vanilla extract. Beat for another 2 minutes. The batter will be thin.
- Pour batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the icing: In a small saucepan, whisk together the ½ cup milk and ¼ cup flour. Cook over medium heat, stirring constantly, until thickened. Remove from heat and cover; refrigerate until completely cool.
- In a large bowl, beat the softened butter, shortening, and powdered sugar together until light and fluffy.
- Gradually add the cooled milk/flour mixture to the creamed butter mixture, beating on medium speed for 10 minutes until smooth and creamy.
- Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with icing. Carefully place the second cake layer on top and frost the entire cake.
- Refrigerate the frosted cake for at least 30 minutes before serving to allow the icing to set.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
241g
Fat
66g
Carbs
30g
