Decadent Dark Chocolate Cake
Posted on September 19, 2019
My Grandma’s Go-To Dessert
If there’s one thing that I’ve learned from cooking, it’s that food has the power to change your mood faster than anything I’ve ever seen. My mom used to tell me that when I’m feeling upset, I have to check two things: Am I tired? Am I hungry? Usually, she’s right… I get pretty hangry sometimes.
Chocolate is an amazing thing. It brings a smile to my mom’s and Grandma’s face, and after all, isn’t that what cooking is all about?? If chocolate cake can make someone’s day brighter… and trust me, it can… then a good recipe is a MUST.
This one has never failed me. Fill it with a rich ganache, cover it with mocha buttercream, and serve with a latte with whipped cream on top.
- 2 Cups Boiling Water
- 1 Cup Unsweetened Cocoa Powder, the darker the better
- 2 3/4 Cups Flour, Sifted
- 2 tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup (2 Sticks) Butter, Room Temp
- 2 1/4 Cups Granulated Sugar
- 4 Eggs, Room Temp
- 1 1/2 Tsp Vanilla
Preheat oven to 350 degrees F. Preheat the oven to 350 degrees F. This recipe makes 2 – 8″ rounds, 1 – 9×13 sheet, or 24 cupcakes. Prepare your pan by either greasing the bottom and sides and dusting with flour, or the preferred method, lining the bottom and sides with parchment paper.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let cool, and while cooling, sift together flour, baking soda, baking powder and salt in a large bowl and set aside.
In a large bowl or stand mixer, cream butter and sugar together until light and fluffy, 2 – 3 min. Beat in eggs one at time, then stir in vanilla. Add the dry ingredients alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Spread batter evenly in the prepared pans.
Bake in preheated oven for 25 to 30 minutes, until a toothpick comes out clean. Cool for 10 minutes, then turn onto a on a baking rack to finish cooling.