Really Chocolate Cake

This is the recipe for Really Chocolate Cake. I mean REALLY. If you like moist, dense, rich chocolate cake, then this is the one for you. If not, you can make an appointment with Duncan Hines! It is adapted from the Hershey's Perfectly Chocolate Cake recipe. Best with a glass of cold milk!!


Really Chocolate Cake

2 cups granulated sugar
1 1/2 cups flour
1 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
2 tsp vanilla extract
1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup unsweetened applesauce)
1 cup boiling water (may add some espresso powder if desired)

Preheat oven to 350 degrees F. Grease and flour pans (will make three 8 inch layers, two 9 inch layers, a 9 x 13 inch cake, or about 30 cupcakes).

Mix and sift together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed with mixer for 2 minutes. Stir in boiling water (batter will be thin). Spoon into prepared pans and bake for about 25 minutes (cupcakes) to 30-40 minutes (9 x 13 inch cake). Cake is done when toothpick inserted in center of cake comes out clean.

Let cake cool in pan for 5 minutes then transfer to a rack to cool completely.


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Really Chocolate Frosting

4 oz unsalted butter (one stick)
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1/3 cup melted chocolate chips (semisweet, milk, white- your choice depending on how deep a flavor you want)

Melt butter in microwave. Add cocoa and stir to make a thick paste. Gradually add powdered sugar alternating with milk, ending with the powdered sugar. Add vanilla. Beat in melted chocolate with a spoon until frosting is glossy. Spread on cooled cake layers.