Easiest Way to Make Tasty My Chocolate cake

My Chocolate cake. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than any chocolate cake I have ever had!!!

My Chocolate cake Chocolate chips make this recipe even better. I did love the frosting recipe. I made cupcakes so I could freeze them. You can have My Chocolate cake using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of My Chocolate cake

  1. Prepare 200 g of sugar.
  2. You need 250 g of all-purpose flour.
  3. It's 50 g of cocoa.
  4. It's 5 of eggs.
  5. Prepare 150 g of milk.
  6. You need 120 g of oil.
  7. It's 1 teaspoon of vanilla.
  8. Prepare 1 teaspoon of white vinegar.
  9. You need 1 of and 1/2 tablespoon coffee.
  10. It's 1 teaspoon of baking powder.
  11. Prepare of Haf teaspoon salt or a pinch.
  12. Prepare of For the cream.
  13. You need 200 g of butter.
  14. It's 100 g of icing sugar.
  15. It's 2 tablespoon of cocoa poweder.
  16. Prepare 50 g of melted chocolate.
  17. It's 1 teaspoon of vanilla.
  18. Prepare 40 g of milk.

I think my all time favorite chocolate cake is the German Chocolate cake. I haven't been able to find anything that matches. Chocolate cake with chocolate frosting is a true slice of heaven. I've made plenty of chocolate cakes over the years - from Dark Chocolate Cranberry Bundt Cake to Chocolate Zucchini Cake - but the best chocolate cake recipe has always been popular with readers.

My Chocolate cake instructions

  1. First mix dry ingredients.
  2. Sparete egg yolks and egg whites. Whisk the latter until stiff peaks form, add sugar and white vinegar.
  3. Mix the other ingredients after that mix it with the egg white let it rest for 5 minutes and bake 180 dg.

The few crumbs left on plates gave that away. One of the ingredients that really made this cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting. If you've not tried a bit of espresso when baking with chocolate, you really should. This cake also uses oil instead of butter. Since the combo of unsweetened cocoa powder and Dutch-process cocoa give this cake so much chocolatey flavor, we don't necessarily need the flavor of the butter to compete or overpower the chocolate.