As a chocoholic, I have great appreciation for a really gooood chocolate cake. It’s so easy to make a boring, dry chocolate cake. So, I’m always on the hunt for a great recipe.
I like to take a base recipe and then adjust some of the ingredients to suit my tastes. My chocolate cake needs to be extra rich, sweet, moist, and loaded with chocolatey flavor. Here’s my version of the best chocolate cake you’ll ever taste!
The Best Chocolate Cake Recipe
In another bowl, mix together the milk, oil, eggs, and vanilla. On low speed, slowly add the wet ingredients to the dry. Add coffee and stir just enough to combine. Pour the batter into prepared cupcake liners, filling 60% full. Bake for 15-25 min or until a cake tester comes out clean.
Cool in the pan and then transfer to a cooling rack to cool completely before frosting with chocolate frosting.
Chop the chocolate and place in a microwave safe bowl. Microwave in 10 second increments, stirring each time, until completely melted. Cool to room temperature.
In the mixer bowl, beat the butter on medium-high until fluffy, about 4 minutes. Add the milk and vanilla and beat for another 3 minutes. Reduce mixer speed to low and slowly add confectioners’ sugar until smooth and creamy. Dissolve the coffee powder in 1 teaspoon of hot water. Mix into the butter mixture just until blended. Spread on cupcakes.
I made mine into a bunch of regular and mini cupcakes.
And popped some frozen raspberries on top.
Love the raspberry/chocolate combination!
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