Old Fashioned Chocolate Cake

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.

Seriously. It was that good. I've had the recipe for this cake dog-earred from an old issue of Cuisine at home. I have so many recipes stashed that I forgot about or that I'm waiting for the right time to use and when I asked my husband what kind of cake he wanted, he just said, "chocolate." I knew this was the one!

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

Servings: 10-12

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.