My husband's birthday was almost two weeks ago and I can't stop thinking about his cake. I meant to share this with you earlier, but with Thanksgiving following right after, I had other posts in mind. Without further ado, meet the best chocolate cake you'll ever have in your life.
What's amazing to me is that you don't need to use a mixer, don't need any eggs, and can make the whole cake (minus the frosting) with one bowl and one spoon. Less to clean up makes me very happy.
I'm sad that I don't have any pin-worthy photos (I was barely able to snap a picture as it was), but rest assured, this is pin-worthy! So moist, soft, fluffy, and FULL of chocolate. If you're a chocolate lover or know others who are, make this cake. You'll be so happy you did!
And if you need even more reason to believe this cake was good, take a look at this face.
Yep, just like Mommy and Daddy- a chocoholic!
Source: Cuisine at home
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups hot water
3/4 cup vegetable oil
2 tbsp distilled white vinegar
1 tbsp instant coffee granules
1 tbsp vanilla extract
Preheat oven to 350. Spray two 8 inch round cake pans with cooking spray.
Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and stir until combined (a few lumps are okay).
Divide the batter between the cake pans and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool cakes completely on a rack.
For the frosting
1 stick unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 1/4 cups heavy cream
1/4 cup sour cream
1 tsp instant coffee granules
2 tsp vanilla extract
Melt the butter in a large saucepan over medium low heat. Stir in sugar, cocoa, and salt. The mixture will be thick and grainy. Combine the heavy cream, sour cream, and instant coffee a measuring cup until smooth. Gradually (this is VERY important, do it slowly), add the mixture to the chocolate until blended. Cook until sugar has dissolved and the mixture is smooth, 6-8 minutes. Do not boil!
Take the saucepan off the heat and add the vanilla. Cool the icing completely, at room temperature, until spreadable and thick, about 2-3 hours. If you want to speed up the process, you can put it in the fridge after it has cooled a little, and warm it up in the microwave for 20 second intervals, so it becomes spreadable.