Perfect Chocolate Cake
When I have a craving for chocolate cake, my expectations are sky high. Perfect Chocolate Cake has met my expectations and then some; it's moist, chocolatey, dense, and, well, perfect. I’ve made this for everyone close to me; totally made me a heroine.
The secret to this recipe: boiling water. I never would’ve guessed it, but better that than adding dairy (sour cream) for moistness—for me and mine anyway.
Elements
1 C Water, very hot
2 C Organic All-Purpose Flour
2 C Organic Cane Sugar
1 C Unsweetened Cocoa Powder
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Sea Salt
1 Tsp Instant Coffee Granules
1 C Buttermilk
1 C Coconut Oil, melted
2 Large Eggs
2 Tsp Madagascar Bourbon or Mexican Vanilla Extract
Directions
Preheat oven to 350 ° Fahrenheit.
Prep two 8" or 9" cake pans with cooking spray, or butter and flour, and add a piece of parchment paper to each cake pan.
In a small saucepan or kettle, add water and bring to a boil.
Place a sifter into the large bowl of a stand mixer and add flour and cane sugar; sift well into bowl.
In a dry measuring cup, add cocoa powder, baking powder, baking soda, sea salt and instant coffee.
Hold the sifter over the bowl containing the sifted flour and sugar, and pour the contents of the measuring cup into the sifter; sift into mixing bowl.
Using a whisk attachment on low speed, combine all dry ingredients.
Add milk, oil, eggs and vanilla extract to the dry ingredients and mix until well combined; batter will be thick and rich.
Lastly, add boiling water to batter and mix until well combined; batter will be thin and this is normal!
Add batter equally between the two cake pans and bake for 30 minutes. Let cakes cool for 10 minutes in the pan before removing and placing on a cooling rack to cool for an additional 20-30 minutes.
Frost and serve.