Pharm-to-Table

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Chocolate Cake

Jennifer Mathews

This incredibly moist chocolate cake recipe is so much better than any box mix you can find. If you are baking with kids, making a cake from scratch is worth a little more effort. Kids love to measure and mix these ingredients and is anything better than licking the beaters? Combine this cake with chocolate ganache or chocolate frosting, this is decadent! Follow the recipe, adding the coffee and reading the tips and trust that it will come out terrific. This recipe will make cupcakes and 1/4 sheet pan too.

Tips:

  • The cake batter will be very wet and loose before baking. This is correct so don’t get nervous.

  • You can freeze the cake once it is completely cool. Wrap each layer in plastic wrap, then foil. Place the layers in a freezer bag for two months. Allow the cakes to defrost in the refrigerator overnight then frost and enjoy them.

Chocolate Cake

Makes 2- 9” cake layers

PREP 20 minutes

COOK 35 minutes

INGREDIENTS

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon Kosher salt

1 teaspoon espresso powder

1 cup milk or buttermilk

1/2 cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

INSTRUCTIONS

  1. Preheat oven to 350º F. Grease two 9-inch cake pans.

  2. In a large mixing bowl combine all your dry ingredients- flour, sugar, coca, baking powder, baking soda, salt and espresso powder. Whisk ingredients to combine well.

  3. In a separate bowl combine the milk, oil, eggs and vanilla. Add the liquid ingredients to the dry ingredients with a hand mixer until the batter is well combined. Add the boiling water and mix until combined.

  4. Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

  5. Allow the cakes to cool for 10 minutes in their pans, then remove the cakes to a cooling rack and allow them to cool completely before frosting or freezing.

  6. Frost cake with any of our buttercream recipes, ganache or even whipped cream.