A friend of mine brought this cake for Steve’s birthday one year. She called it the best chocolate cake ever, and she was right.
So, when my nephew was over right before his birthday, I made it for him.
I decided to make a layer cake. I remembered to use cocoa instead of flour to dust the pan so that the cake wouldn’t have white flour smudges on it.
I am no cake baker. But I had read that you should put a thin layer of frosting over the cake, let that dry, and then frost the rest of the cake. The thin, dried layer keeps the cake from being pulled up when you are applying the thicker frosting layer.
So I gave it a try.
I had also read that you should put little strips of waxed paper underneath the cake before frosting it, to keep frosting off the cake plate. This part didn’t work out quite as well, as the pieces I put down were too big, and pulled out part of the cake when I tried to remove the waxed paper.
Pay no attention to the bulged out piece of cake at the bottom 🙁
Ben’s lovely wife Erika was there too.
Ben did a fine job blowing out the candles.
This really is the most delicious and moist chocolate cake ever.
Buttermilk Chocolate Cake
2 C flour
2 C sugar
1/2 C cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 C vegetable oil
1 C buttermilk
1 C hot water
2 tsp vanilla
Combine all dry ingredients in your electric mixer. Add buttermilk, eggs, and oil, and mix on medium for one minute. Add hot water and mix on low until thoroughly mixed. Add vanilla.
Use 9×13 pan or two round layer pans. Use cooking spray or shortening and cocoa to coat the pans.
Bake 350 degrees for 30 minutes or until cake starts to pull away from sides and toothpick comes out clean.
3 1/2 C powdered sugar
3/4 C sifted cocoa
1/3 of an 8 oz bar cream cheese, room temp and cut into small pieces
1/2 stick butter, room temp and cut into small pieces
1 tsp vanilla
1 can evaporated milk
Put all ingredients into mixer except evaporated milk. Add a little milk, and keep adding until the frosting reaches the consistency that you want.