The manufacturing procedure is very simple, you just need to follow the techniques that we have composed on this web page. The following are the stages of just how to prepare Super-Moist Chocolate Cake with Chocolate Buttercream Frosting Recipe.
This ‘Depression-era’ Chocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it’s super-moist super powers and it’s still one of the most preferred chocolate cake recipes out there today!
Super-Moist Chocolate Cake
2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
1 cup unsweetened Hershey’s Special Dark Cocoa Powder or regular unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup dark brown sugar packed
1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
2 large eggs room temperature
2 teaspoon vanilla extract
Chocolate Buttercream Frosting
1 1/4 cups butter softened
4 1/2 cups powdered sugar
3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
2 teaspoons vanilla
1/4 cup plus 2 tablespoons milk or heavy cream
- Preheat oven to 350°F
- Butter and flour three 8″ diameter cake pans with 1 1/2-inch-high sides, or two 9″ pans.
- In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
- Visit Super-Moist Chocolate Cake with Chocolate Buttercream Frosting @ thebakingchocolatess.com for full instructions.
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