Nikki's Amazing Super-Moist Chocolate Cake (from scratch).
This is truly the best chocolate cake I've ever eaten, let alone made. It's not difficult except for the part where you need to measure carefully and then TRUST the process. On my first endeavor, I thought, "This is so runny. It can't be right." But oh was I wrong. Simply amazing. And moist (yes, all of that liquid does the trick!). Warning: This recipe is for ONLY those who love a moist chocolate cake, It's moist but it stands up beautifully as a three-layer 6" cake (tall, trendy, and beautiful ... and Instagram worthy).
This is so amazing, you might be tempted to NOT share this recipe and leave the world wondering why YOUR chocolate cake is so much better than any other they tasted. My husband describes this cake as "roll around in it good."
This is so amazing, you might be tempted to NOT share this recipe and leave the world wondering why YOUR chocolate cake is so much better than any other they tasted. My husband describes this cake as "roll around in it good."
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My favorite way to make this cake is to make a Chocolate "Old-Fashioned" cake. I just whip up some Swiss Meringue Buttercream (or Italian Meringue Buttercream) and flavor it with quality Bourbon. I use the syrup I use to make Old-Fashioned cocktails with as a simple syrup, brushing it directly atop each layer of the chocolate cake.
I dice up Luxardo cherries (and sometimes, candied orange peel) and sprinkle them lightly atop the Bourbon Swiss Buttercream on each internal layer. This is so delicious, people have no words. Just faces of appreciation and a very slow, lingering enjoyment of each bite. Yeah, it's that good. Pro Tip? Use your kitchen scale. Don't have one? This is your excuse to buy one. Once you use a scale to measure, you'll never want to make another recipe that calls for cups and teaspoons again. Trust me. |
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MAKES THREE 6" CAKE TINS. Double or triple the quantities if you need more batter.
Whisk the dry ingredients together.
373 grams of granulated Sugar
254 grams of all-purpose Flour
56 grams of Cocoa Powder
1 Tablespoon plus 1 teaspoon of Baking SODA
1/2 teaspoon Salt (not iodized, please)
Whisk the wet ingredients together.
212 ml of vegetable oil (Canola or any variety...)
2 large Eggs (stirred so the yolk and white are combined)
230 ml of BOILING water (or very hot!)
230 ml of Buttermilk
Stir together the wet and dry ingredients until JUST combined.
Don't overwork this, a few smaller lumps are fine -- just be sure you don't have dry clumps/patches. Pour into greased/floured pans (I like to cut a circle of Parchment paper for the base of my pans) and bake at 325F until a toothpick or clean knife come out clean (no batter adheres). Cool on wire racks for a few minutes and then remove the cakes from their pans to cool individually on your wire rack. Put a towel over them so they don't dry out at all. When cool, proceed with your cake creating plans!
Whisk the dry ingredients together.
373 grams of granulated Sugar
254 grams of all-purpose Flour
56 grams of Cocoa Powder
1 Tablespoon plus 1 teaspoon of Baking SODA
1/2 teaspoon Salt (not iodized, please)
Whisk the wet ingredients together.
212 ml of vegetable oil (Canola or any variety...)
2 large Eggs (stirred so the yolk and white are combined)
230 ml of BOILING water (or very hot!)
230 ml of Buttermilk
Stir together the wet and dry ingredients until JUST combined.
Don't overwork this, a few smaller lumps are fine -- just be sure you don't have dry clumps/patches. Pour into greased/floured pans (I like to cut a circle of Parchment paper for the base of my pans) and bake at 325F until a toothpick or clean knife come out clean (no batter adheres). Cool on wire racks for a few minutes and then remove the cakes from their pans to cool individually on your wire rack. Put a towel over them so they don't dry out at all. When cool, proceed with your cake creating plans!
