The Most Amazing Chocolate Cake

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I have been searching for a great chocolate cake recipe for years. For my 18th birthday, my mom made an amazing chocolate cake. It was perfect. It was everything that a chocolate cake should be. Unfortunately, the recipe didn’t seem to survive past that day. Losing that recipe was a tragedy. It set the bar for chocolate cake in my eyes. It took me almost a decade to recreate that perfect chocolate cake. I tried at least a dozen recipes and none of them lived up to my expectations. Until now.
The Most Amazing Chocolate Cake


Ingredients

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

Chocolate Cream Cheese Buttercream Frosting

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)

Instructions

 

Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
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 a toothpick inserted into the center 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!
Chocolate Cream Cheese Buttercream Frosting
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.

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