Perfect Chocolate Cake
2 cups less 2 tablespoons sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup plus 2 tablespoons boiling water
I did adjust some of these for high altitude baking, so if you live at an elevation less than 3,000 feet use:
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup boiling water
Preheat oven to 350 degrees, and prepare two 9 inch round cake pans. You can grease and flour them, or you can use baking spray with flour, it makes it so much simpler, plus the spray smells so yummy!
Combine flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add eggs, milk, oil and vanilla to the bowl of your stand mixer and combine then add dry ingredients to the wet ones. When everything is mixed well, add the boiling water. Make sure you use a spatula to clean the sides of the bowl and mix again. Pour mixture into prepared pans, it will be really runny, don't worry it'll turn out great!
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then remove to wire racks and cool completely.
1/2 cup melted butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Place cocoa and melted butter in the bowl of your stand mixer, mix until combined. Then you want to add your milk and powdered sugar. You alternate powdered sugar and milk until all of the powdered sugar is in, and the frosting is a good spreading consistency. It seems like a lot of times the recipe calls for way more milk than actually works in the frosting so if you have extra, don't worry! Mix in the vanilla.
To frost cake: place one layer on your serving dish, frost with a thin layer of frosting. Place the second layer on the top and frost the whole thing with the rest of your frosting.