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Hi caker friends!
Your search for the perfect chocolate cake is officially over!
I’m about to share something with you that should come with a dieters warning label. This is by far the best chocolate cake recipe I have ever used. You will have to search high and low (or every search engine known to man) to find a cake that is as rich and moist as this one.
It has turned into a favorite for some of MeMe’s Cakes customers. I have used this recipe for layer cakes and sheet cakes and covered it with chocolate buttercream icing as well as fondant. You can see how I make my marshmallow fondant here.
I’m not sure about other home bakeries but I have those few ‘go to’ recipes that I use on a regular basis and this chocolate cake is at the top of my list. If your new to baking you may want to check out these 10 simple tips for better baking.
For those of you who are just starting your business as a home baker let me save you some time. As of right now, you no longer have to search for the perfect chocolate cake recipe. This recipe is the only recipe you will ever need for chocolate cake. Here it is courtesy of MeMe’s Cakes.
MeMe’s Perfect Chocolate Cake
- 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 salt
- 1 teaspoon espresso powder or instant coffee
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees. Spray 2 (8″) round cake pans and line with parchment paper.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or bowl of a stand mixer. Whisk through to combine well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed to low and carefully add boiling slowly to cake batter. Beat on high-speed for 1 minute to add air to the batter. (TIP: I use a tea cloth or hand towel to cover to prevent splatter.)
- Distribute cake evenly into pans. Bake for 30 to 35 minutes. (Because ovens differ, I recommend using a tester during last few minutes to prevent over baking.)
- Remove from oven and cool about 10 minutes, remove from pan and cool completely.
Cake will stay fresh for several days if covered, or, for one month if wrapped well in clear wrap and frozen in freezer.
When I make cupcakes, I fill cupcake liners slightly less than 1/4 cup and bake for 15 minutes.
I hope you enjoy this dark, rich, and super moist cake as much as we do!
If you have any questions or just want to share how wonderful this recipe worked for you please leave a comment.