GOOEY YUMMY HOMESTYLE SCRATCH BAKED CHOCOLATE CAKE

GOOEY YUMMY HOMESTYLE SCRATCH BAKED CHOCOLATE CAKE

This cake is definitely for the chocolate lovers out there. It is absolutely to die for. Serves 8.

INGREDIENTS:

Cake:
3 C all-purpose flour
3 C granulated sugar
1 1/2 C unsweetened cocoa powder
1 Tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
4 large eggs
1 1/2 C buttermilk
1 1/2 C warm water
1/2 C vegetable oil
2 tsp vanilla extract
 
Chocolate Cream Cheese Buttercream Frosting:
1 1/2 C butter, at room temperature
1 (8 OZ) package of cream cheese, at room temperature
1 1/2 C unsweetened cocoa powder
3 tsp vanilla extract
7-8 C powdered sugar
1/4 C milk, as needed

PROCESS:

Cake:
Preheat your oven to 350º. Grease 3 round 9” cake pans and lightly dust them with flour being careful to tap out the excess. Using a standing mixer, add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and pulse on low speed until combined. On low speed add the eggs, buttermilk, vegetable oil, warm water, and vanilla. Be very careful when you mix as the dry ingredients tend to fly out of the mixer. Once combined, increase the speed to medium until the batter is smooth. Evenly distribute the batter into the 3 round cake pans. Bake for 25-30 minutes. I like them to be a little under done in the center. Cool these in the pan for 15 minutes then transfer them onto wire racks to finish cooling.
 
Frosting:
Using a stand mixer, combine the butter and cream cheese. Beat on medium until fluffy. Add the cocoa powder and vanilla extract and beat together. Add the powdered sugar 1 C at a time and beat until combined. Add milk if the consistency is not spreadable. Frost each layer of the cake and the outside. Refrigerate the cake for at least 30 minutes prior to eating.
 
Recipe adapted from The Stay at Home Chef.
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