Extreme Chocolate Cake

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

By RACH56, allrecipes 

"A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!"        


    2 cups white sugar
    1 3/4 cups all-purpose flour
    3/4 cup unsweetened cocoa powder
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    2 eggs
    1 cup milk

    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water
    3/4 cup butter
    1 1/2 cups unsweetened cocoa powder
    5 1/3 cups confectioners' sugar
    2/3 cup milk
    1 teaspoon vanilla extract
    Add all ingredients to list
    Prep -30 m
    Cook - 35 m
    Ready In - 1 h 5 m

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  • Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand.
  • Pour evenly into the two prepared pans.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  • To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. 
  • Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.


12 servings, 655 cals


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Cake Magazine: Extreme Chocolate Cake
Extreme Chocolate Cake
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Cake Magazine
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