Ingredientes para Most Chocolatey Chocolate Cake
- Granulated Sugar
- 2 cups (400g) all-purpose flour
- 1 cup (120g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- ½ cup (120ml) milk
- Vegetable Oil
- Vanilla Extract
- 1 cup (240ml) boiling water
- 1 cup (2 sticks, 227g) unsalted butter
- Powdered Sugar
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Cómo preparar Most Chocolatey Chocolate Cake
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together 2 cups (400g) all-purpose flour, 2 cups (400g) granulated sugar, ¾ cup (90g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 4 large eggs, 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, and 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer for 2 minutes.
- Stir in 1 cup (240ml) boiling water until just combined. Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the icing: In a medium saucepan, melt 1 cup (2 sticks) unsalted butter over low heat.
- Whisk in 1 cup (120g) unsweetened cocoa powder until smooth.
- Remove from heat and gradually whisk in 3 cups (600g) powdered sugar and ½ cup (120ml) milk until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of icing. Top with the second cake layer and frost the entire cake, including the sides.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
301g
Fat
41g
Carbs
33g
