Best Chocolate Cake Ever
Servings 14
Ingredients
- 2 cups all-purpose flour 260g
- 1 1/2 cups sugar 330g
- 2/3 cup cocoa powder 65g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil 120g
- 1 cup milk 240g
- 1/2 cup Ovaltine chocolate powder 50g
- 2 tsp instant coffee
- 1/2 cup boiling water 120g
- 1/2 cup sour cream 120g
And for the luscious chocolate cream cheese frosting (make sure these ingredients are at room temperature):
- 1/2 cup unsalted butter 113g
- 8 oz cream cheese 226g
- 3 cups powdered sugar 360g
- 1/2 cup cocoa powder 50g
- 2 tbsp Ovaltine chocolate powder
Instructions
- Preheat your oven to 350F, and line two 9” cake pans with parchment paper and butter.
- In a big bowl, whisk together all the dry ingredients (except Ovaltine).
- Mix the milk with Ovaltine in a cup.
- Add eggs, oil, and Ovaltine milk to the dry mixture. Whisk until combined.
- In another cup, mix boiling water with instant coffee, then whisk it into the cake batter.
- Finally, fold in the sour cream—don’t overmix.
- Divide the batter into the pans and bake for 25-30 minutes (check with a toothpick).
- Cool the cakes on a wire rack.
Now, let’s frost and enjoy:
- Beat butter and cream cheese until creamy. Add cocoa, Ovaltine, and mix. Gradually add sugar while whisking at high speed until light and silky.
- Trim the cake tops, cut each in half, and layer with the frosting.
- Refrigerate for 1-2 hours.
- Dive into chocolate heaven and enjoy!