Who doesn’t like a nice slice of cake? I think we pretty much all equate cake with joy, celebration, happiness, and fun. I mean, after all, when we celebrate birthdays we often choose cake over other things like tiramisu, right? (Except maybe me, sometimes). 😉
Of course there are always exceptions, but nothing seems to make a party feel a little more like a party than cake. Who doesn’t have a photo of their child or an old photo of himself as a child with a mouth smeared in chocolate cake at the age of four? 😋
We have cake at birthdays, graduations, weddings, retirement parties. It’s simple, and it’s delicious…unless it’s not.
I think we’ve probably all eagerly dug our forks into sheet cake at one point or another only to discover that it’s dry. And if you’re anything like me you say “Nooooooooo!” on the inside. 😄
Is there anything worse than dry cake? All the ice cream in the world isn’t going to make you look back on that fondly. It’s a especially a bummer at weddings. Dry cake will turn anyone into a bridezilla.
Well, here’s a cake you don’t have to be hesitant about serving at your next celebration. Take a deep sigh of relief. Get ready to lick the frosting. This is one moist cake! And this is some amazing frosting!
I personally love chocolate with chocolate when it comes to cake. Of course they haven’t yet made an amount of chocolate that is too much for me. I’m the number one chocoholic right here. But if you have a white frosting that you love, feel free to substitute.
This right here is for the chocolate-loving adult or kid in your family, although children might enjoy the recipe more without the espresso…unless they are kids like I used to be. Either way, get ready to set your sights on chocolate bliss. 😎🎉. Enjoy!
- For Cake:
- 2¼ cups unbleached all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup unsweetened cocoa
- 1¾ cups sugar
- 8 tbsp unsalted butter, softened
- ⅓ cup vegetable oil
- 1 tsp vanilla
- 1 cup milk
- ½ cup coffee or water
- 4 large eggs
- For the frosting:
- 1¾ cups unsweetened cocoa powder
- 1½ cups powdered sugar
- 1 tsp espresso powder (optional)
- 1 cup heavy cream
- 1 cup unsalted butter, softened
- ⅓ tsp kosher salt
- 2 additional cups powdered sugar
- 2 tsp vanilla
- To make the cake: Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, salt, cocoa, and sugar and mix until combined.
- At low speed add the butter and mix for a minute. Add in the oil and mix. The mixture with look like wet sand.
- In a measuring cup combine the milk, coffee or water, and vanilla. Add this to the dry ingredients and mix on low speed for one minute. Scrape down the sides of the bowl, and mix briefly again for thirty seconds.
- On medium-high speed, add in the eggs one at a time, beating well after each addition.
- Scrape the sides of the bowl and blend briefly again. The batter will be thin.
- Pour batter into the prepared pan and bake for 34 minutes, or until a toothpick inserted in the center comes out with only a few crumbs. Cool completely before frosting.
- For frosting: In a medium bowl sift together cocoa, first 1¾ cups powdered sugar, and espresso powder (if using). Set aside.
- Bring the cream to a simmer over medium heat on the stove. Pour into the cocoa mixture and whisk until it no longer looks grainy. Set aside to cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter, salt, and remaining 2 cups powdered sugar. Beat until light and fluffy, then beat in the vanilla.
- On low speed add the cooled cocoa mixture one spoonful at a time until it's all been added. Scrape down the sides of the bowl if you have to.
- Spread evenly onto cooled cake and serve.