Incredible Chocolate Cake

Cake Week, day 5 of 7: A classic chocolate cake. Nothing fancy, just the most moist, delectable chocolate cake I have ever had. The frosting is unbelievable. The cake and the frosting together are indescribable. Make it, its worth it.

On a side note, we are having a GIVEAWAY starting on Sunday, cause it will be the end of our week of delicious cakes... So make sure you are here for that!

Incredible Chocolate Cake

Recipe Source: melskitchencafe.com

*Makes two 8-inch or 9-inch cake layers or a 9x13. If you are making an 8-inch cake make sure you only fill the pan 2/3 of the way full or it will overflow.

1 1/4 cups Unsweetened Cocoa Powder
2 1/2 cups Flour
2 1/2 cups Granulated Sugar
2 1/2 teaspoons Baking Soda
1 1/4 teaspoons Baking Powder
1 1/4 teaspoons Salt
2 large Eggs plus 1 large Egg Yolk
1 1/4 cups Warm Water
1 1/4 cups Buttermilk
1/2 cup plus 2 Tablespoons Vegetable Oil
1 1/2 teaspoons Vanilla Extract

1. Preheat the oven to 350 degrees. Place the rack in the middle of the oven. Prepare your cake pans by greasing and flouring well. I use Pam Baking spray and it works. Set the pans aside.

2. Sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix with a mixer, handheld or stand, on low speed until smooth, approx. 3 minutes.

3. Pour the batter in the prepared pans. Bake the cakes for about 30 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs. Make sure you don't overbake!

4. Remove the pans from the oven and cool on a wire rack for 15 minutes. Gently run a knife around the edges of the pans and unmold the cakes. Let cool completely, top side up, on a wire rack. Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.

Vanilla Buttercream
Recipe Source: melskitchencafe.com

*Makes about 8 cups of frosting. Enough to frost 2, 9-inch round cakes.

1 cup Butter, room temperature

6 oz Cream Cheese, room temperature
6 3/4 cups Powdered Sugar 

¼ cup Heavy Cream
1 teaspoon Vanilla Extract 

In a large bowl using a mixer, beat the butter and cream cheese together until light and creamy, approx. 2 minutes. Add vanilla and mix. Add the powdered sugar in gradually and mix fully after each addition. Cream at low speed until creamy. Pour in the heavy cream and whip until light and fluffy.