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Amazing Chocolate Cake

I usually don't make cakes because I'm truly not the best at it, but this is cake is something that I'm really proud of. It was delicious and I really recommend making this if you have free time and the ingredients. Frequently, when I do make cakes, they come out too dry and my decorations are always messy, and none of my family members eat any of it so it's in my fridge for a month. This one, however, was eaten up in the span of two days. It moist, flavorful, and had the perfect amount of sweetness.


1 cups all-purpose flour

1 cups of sugar

6 tablespoons unsweetened cocoa powder

1 teaspoons baking powder

3/4 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder homemade or store-bought

1/2 cup milk buttermilk, almond, or coconut milk

1/4 cup vegetable oil canola oil, or melted coconut oil

1 large egg

1 teaspoons vanilla extract

1/2 cup boiling water


  • Preheat oven to 350º F. Prepare a 9-inch cake pan by spraying with baking spray or buttering and lightly flouring. If you don't have this pan, use any size you desire just don't rely on the time given when baking your cake. Instead wait till a toothpick comes out clean, as I did.

  • Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine. Stir through flour mixture until combined well.

  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

  • Distribute cake batter evenly into the prepared cake pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake, comes out clean.

  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan, and cool completely.

  • Decorate with chocolate buttercream (recipe below) and add your own design. :-)

Buttercream Recipe:


  • 1/2 sticks butter, softened

  • 1/2 cup unsweetened cocoa

  • 2 1/2 cups confectioner’s sugar

  • 1/4 cup milk

  • 1 teaspoons vanilla extract

  • 1/4 teaspoon espresso powder


  • Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

  • Cream together butter and cocoa powder until well-combined.

  • Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

  • Add vanilla extract and espresso powder and combine well.

I got this recipe from https://addapinch.com/the-best-chocolate-cake-recipe-ever/

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