For Jax's second birthday, I wanted to make him delicious cakes. Something that went a little beyond the cake mix and tub of frosting. Not that there is anything wrong with that, I readily eat it when placed in front of me! But I just knew this old fashioned chocolate cake would be a great option. No fancy frills. It is just a classic cake with dark chocolate flavor covered in a fudgy frosting. What's not to love about that?
It was such a hit, I couldn't help but to make it again. It is a rich, moist cake that begs for you to get every last crumb. I love this cake recipe so much that I have gone back to it every time I have needed a chocolate cake for another application. In fact, I made a treasure chest cake out of it for little man's third birthday and I used it for a Ding Dong Cake as well. It is so easy to put together. There is no mixer needed, nothing fancy to do. Just ingredients that I always have in my pantry. In less than an hour, with no softening of any ingredients you have a cake!
In fact I have made this cake about a half dozen times since I originally posted it, but never had a chance to update the pictures. Mostly because the cake was being used in almost unrecognizable ways. So I really wanted to make it as a classic layer cake again. Because as versatile as this cake is, it really goes so well with this shiny fudge frosting and you can't go wrong!! In fact, the middle layer of frosting almost melts into the layers of cake in such a luscious way. Mmmm! If you are worried about the coffee granules, don't be. Not one person detected it. It just makes the chocolate flavor deeper (and doesn't hurt the color either!)
Devilishly Good Chocolate Cake
2 cups sugar
1/2 cup cocoa powder
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups hot water
3/4 cup oil
2 T white vinegar
1 T instant coffee granules
1/2 T vanilla extract
1/2 T almond extract
- Preheat oven to 350F and grease two 8 inch round cake pans
- In a large bowl, mix together the sugar, cocoa, flour, baking soda and salt.
- In a second bowl, mix together water, oil, vinegar, coffee and extracts.
- Pour wet ingredients into dry ingredients and mix until just combined..
- Divide batter between the two pans and bake until a toothpick inserted in the middle comes out clean, about 40 minutes.
- Cool cakes for about 15 minutes and then invert onto a baking rack to cool the rest of the way.
- Ice with this delicious fudgy frosting or your favorite frosting