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The Greatest Chocolate Cake

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Ingredients

Cake:
2-1/2 cups Gold Medal® all-purpose flour
1 (3.9 ounce) package chocolate instant pudding mix
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup canola oil
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 cup hot coffee
Frosting:
1 cup dark chocolate morsels, melted and slightly cooled
4 cups powdered sugar
1/4 cup dark cocoa
1 cup (2 sticks) unsalted butter, softened
3-4 tablespoons whole milk
chocolate sprinkles, for garnishing

The Greatest Chocolate Cake

  • 55 mins
  • Serves 12
  • Medium

Directions





Here’s for you the deliciously awesome The Greatest Chocolate Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat over to 350°F. Spray three round cake pans (6-inch, 8-inch and 9-inch) with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Set aside.

2
Done

In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.

3
Done

In a medium bowl, whisk together the sugar, oil, buttermilk, egg and vanilla.

4
Done

Stir the wet ingredients into the dry ingredients until thick and just combined. Stir in the hot coffee until smooth and well combined.

5
Done

Divide batter among prepared pans, filling each pan about 1/4 full.

6
Done

Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool on wire racks for 15 minutes before inverting them onto the wire racks to cool completely.

7
Done

While the cakes are cooling, prepare the frosting. In a small microwave-safe bowl, melt the dark chocolate morsels until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.

8
Done

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. In a large bowl, whisk together the powdered sugar and cocoa. Whisk the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and whisk until just combined. Add the milk, one tablespoon at a time, until frosting is of spreading consistency. Beat frosting on high speed for 2 minutes until thick and creamy.

9
Done

Place the 9-inch round cake, topside down, on a cake stand or platter. Spread just the top of the cake with a thick layer of frosting. Place the 8-inch round cake, topside down, on the center of the frosted 9-inch layer. Spread with a thick layer of frosting. Place the 6-inch round cake, topside up, on the center of the 8-inch round layer. Spread with remaining frosting and sprinkle with chocolate sprinkles.

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