Are you ready to bake a chocolate cake that's so rich, so moist, so utterly delicious, it'll become a family legend? Then get ready to recreate the magic of Bill Knapp's famous chocolate cake! This recipe isn't just about following instructions; it's about experiencing a slice of nostalgia and baking a truly unforgettable dessert. This easy recipe is perfect for beginner bakers, yet satisfying enough for experienced cooks looking for a classic, delicious dish. It’s a simple recipe that delivers incredible results, making it a perfect addition to your collection of best recipes and healthy meals for those special occasions (or any day!).
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¾ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers release easily and prevents sticking.
Make the Cake Batter:
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures all the dry ingredients are evenly distributed.
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Adding the wet ingredients to the dry gradually helps prevent lumps.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
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Gradually add the hot coffee to the batter, mixing until smooth. The coffee adds incredible moisture and depth of flavor to this delicious dish.
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Divide the batter evenly between the prepared pans.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cakes to prevent overbaking.
Make the Frosting:
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While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. This is key to a smooth and creamy frosting.
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Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Adding gradually prevents a sugar cloud explosion!
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Stir in the vanilla extract.
Assemble the Cake:
- Once the cakes have completely cooled, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Tips and Variations:
- For a richer chocolate flavor: Use dark cocoa powder instead of unsweetened cocoa powder.
- Add nuts: Fold in ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Make it a layer cake: Use three 8-inch cake pans for a taller cake.
- Customize your frosting: Add a pinch of salt to enhance the chocolate flavor, or use different types of milk for a unique taste.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Sugar: Approximately 50-60g
This recipe makes a truly satisfying and delicious chocolate cake – perfect for birthdays, holidays, or just because you deserve a treat! Enjoy this quick dinner idea that satisfies your sweet tooth and makes you feel like a baking superstar. This homemade cooking masterpiece is sure to impress! Remember, baking is all about having fun, so relax, enjoy the process, and savor every bite!