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Rose’s Chocolate Cake

Prep Time 20 mins
Cook Time 35 mins
Rest Time 20 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 16
Calories: 340
Best Season: Suitable throughout the year
Description

Adam Moore's go-to chocolate layer cake — a classic one-bowl batter of cocoa, sugar, flour, eggs, milk, and oil finished with a cup of boiling water stirred in at the end to produce an exceptionally moist, tender crumb. Frosted with a simple, silky chocolate buttercream made with melted unsweetened chocolate and confectioners' sugar. The boiling water is the secret — don't skip it.

Ingredients
    Cake
  • 1 Cup Sugar
  • 1 3/4 Cups Flour
  • 3/4 Cups Unsweetened cocoa powder
  • 1 1/2 tsp. Baking soda
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Salt
  • 2 Eggs
  • 1 Cup Milk
  • 1/2 Cups ½ Cup Vegetable oil
  • 2 tsp. Vanilla extract
  • 1 Cup Boiling water
    • Frosting
  • 1 1/2 Cups Confectioners' sugar
  • 1/4 Cups Butter, softened
  • 1 pinch Salt
  • 1 1/2 oz. Unsweetened chocolate, melted
  • 1 1/2 Tbsp Milk
  • 1 tsp. Vanilla extract
Instructions
  1. 1
    Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. 2
    In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. 3
    In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. 4
    Pour the wet ingredients into the dry ingredients and beat with an electric mixer for 3 minutes.
  5. 5
    Stir in the boiling water by hand until fully combined. The batter will be thin — this is correct.
  6. 6
    Pour the batter evenly into the two prepared pans.
  7. 7
    Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. 8
    Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
  9. 9
    For the frosting: beat the confectioners' sugar, softened butter, and pinch of salt together at medium speed until light and fluffy.
  10. 10
    Add the melted unsweetened chocolate, milk, and vanilla extract. Beat until well blended and smooth.
  11. 11
    Frost the cooled cake layers and serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 340kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 5g25%
Cholesterol 35mg12%
Sodium 290mg13%
Total Carbohydrate 50g17%
Dietary Fiber 2g8%
Sugars 34g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

tir in the boiling water last — it thins the batter considerably, which is normal. This is the step that gives the cake its exceptionally moist, tender crumb.

Let the cake layers cool completely before frosting. A warm cake will melt the buttercream and cause it to slide right off.

Keywords: Rose's chocolate cake recipe, Adam Moore chocolate layer cake, moist chocolate cake recipe, unsweetened cocoa cake, chocolate buttercream frosting, easy homemade chocolate cake
Read it online: https://thefamilyrecipebook.com/recipe/roses-chocolate-cake/