Chocolate Cake

So I have this recipe for chocolate cake that is just so beautifully delicious, it will remain in your thoughts days after eating it. I think there's a little bit of magic in the batter and it has the power to put a smile on anybody's face. I know I've been a big supporter of the Chocolate Mayo Cake, and I still love that cake for it's moistness and the simplicity of the recipe. The difference between the two cakes is so vast, however, that it's almost impossible to compare them. This chocolate cake is dense and rich. The tinniest slice is almost too much. I would recommend it for all of your most dedicated chocoholic friends. I am confident they will request it again and again.

I first posted this recipe when I baked the chocolate raspberry ganache cake for my mom's birthday last year. This year, she requested a chocolate cake with white buttercream so I used the same recipe without the raspberries. I'm reposting the chocolate cake recipe here for more easy access. I'm a very big fan of small but tall cakes. For my mom's cake, I used four 6-inch cake layers. I've also used the batter for an 8-inch, 3 layer as well a 9-inch, 2 layer cake.

Happy Birthday, Mom!

Chocolate Cake
from Sky High: Irresistible Triple-Layer Cakes
via 17 and Baking

2 cups AP flour
2 1/2 cups sugar
3/4 cup unsweetened Dutch cocoa powder
2tsp baking soda
1 tsp salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 Tbsp distilled white vinegar
1 tsp vanilla
2 eggs, room temp

Preheat oven to 350. Grease cake pans and line the bottoms with parchment paper. Grease again.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and sour cream, then gradually beat in the water. Add the vinegar and vanilla and mix to combine. Beat in eggs until the batter is well combined. Divide evenly among the cake pans.

Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely.

I had a cake order this weekend for a family friend's son's birthday. I used the same chocolate cake recipe and mixed some chocolate syrup into the buttercream for the writing.