Killer Chocolate Cake
This cake is easy to make and you will be pleasantly surprised by the amount of chocolate in the cake. The batter is thinner than most cakes and will bake up perfectly. The peanut butter frosting is fluffy and light and complements the rich chocolate cake. For a sweeter treat, drizzle a bit of chocolate over the top before frosting. If you want to make a healthier version, just use less sugar. If you're watching your calories, a few extra tablespoons of sugar will be plenty.
Ingredients
- 2 cup Sugar
- 1 3/4 cup AP Flour
- 3/4 cup Cocoa Powder I used Valrhona
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 3/4 cup Boiling Water
Instructions
- preheat oven to 350 degrees
- Add first 6 dry ingredients to a bowl and whisk until combined evenly. In a separate bowl combine the eggs, milk, oil and vanilla.
- Add half of the wet ingredients to the dry ingredients and combine until smooth, then add the next half and continue to stir until smooth and lump free.
- Measure 3/4 cup of water and microwave until boiling. Pour into the chocolate cake batter and stir until fully combined. The batter will appear to be thin now.
- Prepare your cake pans with butter or pan spray, and divide the batter between the two evenly. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool at least 10 minutes in pans before removing. Let cool on a rack at least 30 minutes. Make frosting while you are waiting.
Video
Notes
If you are a nut-lover, you can use peanut butter instead of the natural nut butter. This cake is also made with maple syrup instead of the usual corn syrup. You can also substitute other nut butters for peanut butter. For a vegan dessert, you can use any milk you like. If you don't want to use any, you can opt for a sugar-free alternative.