by Feeding Groom
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Feeding Groom's Notes:
Expand2-½ cups all purpose flour Ask a question about this ingredient
3 cups sugar Ask a question about this ingredient
1-1/8 cup unsweetened cocoa powder Ask a question about this ingredient
2-¼ tsp baking powder Ask a question about this ingredient
2-¼ tsp baking soda Ask a question about this ingredient
1/2 tsp salt Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1-½ cups whole milk Ask a question about this ingredient
¾ cup vegetable oil Ask a question about this ingredient
1 tbsp real vanilla extract Ask a question about this ingredient
1-½ cups boiling water Ask a question about this ingredient
Preheat oven to 350. Grease three 9-inch round cake pans. Cut three pieces parchment paper to fit the bottom of the pans, place in pans and spray with vegetable spray, like Pam.
Ask a question about this stepCombine flour, sugar, soda, baking powder and salt in large bowl. Blend well with electric mixer on low speed. While on low, add eggs one at a time until mixed well. Slowly add milk, oil, vanilla and put mixer on medium and blend well. Put speed on low and add boiling water in slow stream.
Ask a question about this stepWhen combined, pour into the prepared cake pans and bake 30 minutes or until cake tester comes out clean. Cool then remove from the pan. You can wrap these individually in saran wrap and freeze for later use.
Ask a question about this step8 tbsp unsalted butter, room temp Ask a question about this ingredient
2/3 cup unsweetened cocoa powder Ask a question about this ingredient
3 cups confectioner's sugar, sifted Ask a question about this ingredient
1/3 cup whole milk Ask a question about this ingredient
2 tsp real vanilla extract Ask a question about this ingredient
Place butter and the cocoa powder in large bowl. Blend on low with electric mixer til soft and well combined. That takes about 30 seconds. Stop mixer. Put the confectioner's sugar, milk, vanilla, salt in bowl and beat with mixer on low speed til the frosting lightens and is fluffy. Add more milk if it’s too thick and more confectioner’s sugar if too thin. Makes plenty to fill and frost the three layer cake.
Ask a question about this stepI too count myself a true connoisseuse of the chocolate cake, and this has been my favorite since i tried it in the fall!
This is bar none the best chocolate layer cake (that's not a ganache or something on the fancier side) that I have ever tasted. The texture is perfect. We made it and decided that it will be our go-to chocolate cake from now on. Fantastic recipe!!
This was the best chocolate cake I have ever tasted and my family thinks so as well. This recipe was the biggest hit for dessert we have ever had at Christmas. Thanks you so very much for introducing me to such a delectable and moist cake, Feeding Groom!
I love making chocolate cakes... this one looks perfect to add to my Christmas Eve menu!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I made this a couple days ago for a kid friend's birthday (but used Smitten Kitchen's instant fudge frosting), and it was a hit! So moist! I'll be adding this one to my definitely make-again file!