Ingredients
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3
-
1 1/2
-
1 1/2
-
1/4
-
1 1/2
-
2 1/2
-
1/2
-
2
-
1/3
-
1 1/2
-
-
-
-
-
Directions
Moist and Rich Homemade Chocolate Cake!,The is the moistest and richest homemade chocolate cake recipe I have ever tried! used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband’s lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!,Very good and chocolatey cake, thank you much Kibbie! This is now my “go-to” cake. used “canola oil” instead of vegetable, “granulated sugar”, instead of superfine, added 2-1/2 cups of boiling water to 4 tsps of “instant espresso” instead of brewed coffee, and baked in 13″ x 9″ pan for 38 minutes (but should be a little less next time). Good and chocolatey!,This turned out well but it didn’t have as rich chocolate taste as I expected. I paired it with a whip cream frosting for my son’s birthday. If I were to make this one again I think I would add dark chocolate chips to the batter before baking to give it an extra kick.
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Steps
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1
Done
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Set Oven to 350 Degrees. |
|
2
Done
|
Cut Parchment Paper Circles to Fit Three 9 Inch Cake Pans, or 2 Larger Cake Pans (depending on the Size and Style of Cake You Want to Create). |
|
3
Done
|
Alternatively, This Recipe Will Make About 3 1/2 Dozen Cupcakes, Using Muffins Tins Lined With Cupcake Papers. |
|
4
Done
|
Sift the Flour, Baking Powder, Baking Soda, and Salt. |
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5
Done
|
Set Aside. |
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6
Done
|
Whisk the Cocoa and Coffee Together Until Smooth (no Lumps). |
|
7
Done
|
Set Aside. |
|
8
Done
|
in a Large Mixer Bowl, Cream Butter (about 1 Minute), Add Oil, Beat For One Minute. |
|
9
Done
|
Add Sugars, Beat For 10 Minutes. |
|
10
Done
|
Add Eggs, Beat 5 Minutes. |
