Chocolate Cake from Scratch

Happy Birthday Vic! Here's a homemade chocolate cake recipe. That's it, that's the description.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Line 2 9" cake pans with parchment paper. Lightly grease the paper with oil

Step 2

In a large bowl, whisk together the dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt

Step 3

Add in the wet ingredients (except the water) - eggs, sugar, buttermilk, oil, and vanilla. Beat with an electric mixer on medium until the flour is just fully incorporated, about 1-2 minutes

Step 4

Add water to a medium glass, and microwave for 2 minutes. Pour in the boiling water, and beat together for about 30 seconds, until fully combined. The batter will be very thin

Step 5

Evenly divide the batter between the 2 pans, about 695 g each

Step 6

Bake for about 30 minutes, or until a toothpick to the center comes out clean, and the internal temperature is about 205F. Transfer the cakes to a wire rack. Take your block of cream cheese out of the fridge. Let both the cakes and the cream cheese sit on the counter for an hour

Step 7

In a large bowl, add (softened) cream cheese, sugar, vanilla, and salt. Beat together the frosting ingredients with an electric hand mixer on medium speed until fully combined, about 2 minutes

Step 8

Invert the first layer, and spread the frosting on top . Invert the other layer, add on top, and frost the top of the cake. Optionally sprinkle the top with shredded coconut flakes, chocolate chips, cocoa powder, sprinkles, or whatever you like

Step 9

Slice and serve. Store in the fridge for up to a week, or freeze the slices indefinitely

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