Have a chocolate craving in a real bad way? I’ve got just the perfect solution to that…. Extreme Chocolate Cake!
This is my go to chocolate cake. It’s chocolate, it’s extreme, do I really need to say more?? I know your mouth is salivating right now just by those words! My kids love this cake and it’s the most requested birthday cake by them. I always make them a cake on their actual birthday and one, or two, at their party. Their party cake always includes white to accommodate other tastes, but at home, just for them, chocolate rules!!
The house smelled SOOOOO good today! It’s still hard for me to believe I have been sugar free for 26 days in a row now during my Whole30, so anything is possible! I told you all I was dying to bake again. I couldn’t wait till next week. I know the kids sure are happy as larks about my impatience. 😀
They wanted to play in the tiny amount of snow we received yesterday. So after school was completed, they put back on their clean snow clothes from yesterday and ran outside. LittleChef4 ran to the door and said, “Reach me a piece of cake and milk outside!”. Uh, I don’t think so. Eating in freezing degree weather probably won’t happen outside anytime soon. Love his little 7 year old heart 💙
I’ve been making this cake for years and found it on Allrecipes.com. I also use it as a base chocolate cake to build upon and change things up. Creamy peanut butter cream cheese filling is so good!!
Extreme Chocolate Cake
- 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 softened
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners' sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 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.
I also love to just run my spatula along the icing to kinda mess it up. I know that sounds bizarre, but it’s a signature look for all homemade cakes of yesteryear! When women proudly adorned aprons and always had a cake waiting in the cake saver for their loved ones. Perfection is not the goal here, made with love is 😉