Lauryn’s Original Ultimate Chocolate Cake

A true creation of love, that thoroughly tested my chemistry skills. A delicious piece of cake with my absolute favorite dessert item, champagne!

A true creation of love, that thoroughly tested my chemistry skills. A delicious piece of cake with my absolute favorite dessert item, champagne!

When it comes to cooking I am always creating my own recipes based upon my favorite flavor profiles, familial cooking styles, and seasonal ingredients. Baking on the other hand, has proven to be a difficult task, with too much chemistry involved for this home cook. When baking I typically utilize familial recipes and add my own twist. One Friday, this spring, I was feeling adventurous and decided to develop my own recipe for chocolate cake. To my surprise it only took me two tries to develop a finished product that was moist, chocolaty, and not dense. Here’s the recipe! I hope you enjoy! 

Ingredients for Cake

1 3/4 cups cake flour

2 cups granulated sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup 2% or 1% milk

3 eggs (room temperature)

1/2 cup vegetable oil

2 cups sour cream (full fat)

1 teaspoon vanilla extract

2 teaspoons espresso extract

2 cups chocolate chips or coarse chopped chocolate chunks tossed in flour

1 large box instant jello chocolate pudding mix

Ingredients for Chocolate Frosting

2 sticks softened salted butter

1 large egg yolk

2 teaspoons espresso extract

2-4 cups confectioner’s sugar

1 cup cocoa powder

2 teaspoons vanilla

1/4 cup heavy cream or half and half, add more by the tablespoon full as needed for desired consistency

Directions

Preheat oven to 350 degrees Fahrenheit.

Prepare 2 (two) 8×2 round cake pans or 1 (one) 9×13 pan by lining pan(s) with parchment paper then buttering or spraying with cooking spray and coating lightly with flour.

Sift cake flour, sugar cocoa powder, baking soda, baking powder, pudding mix, and salt into large bowl. In a separate bowl, combine sour cream, oil, eggs, vanilla, and espresso extract. With mixer on low add all wet ingredients to bowl containing dry ingredients. Then slowly add milk, scraping bottom of bowl with rubber spatula. Slowly fold in chocolate chips or chunks, do not mix. Pour batter into cake pan(s) and bake 40 minutes or until wooden pick comes out clean.

Allow cake to cool for at least 2 hours.

To prepare chocolate frosting beat butter until light and fluffy. Add egg yolk, vanilla extract, and espresso extract. Gradually add cocoa powder and heavy cream. Mix on low. Add confectioner’s sugar one cup at a time. Mix on low and increase to medium speed once thoroughly incorporated. Add more heavy cream as needed to thin out frosting if it seems tooth pick. Store frosting in cold place until ready to use. Frost cake as you desire.

Chocolate cake shown with fresh whipped cream and vanilla custard. My recipe for homemade vanilla custard coming soon ;-)

Chocolate cake shown with fresh whipped cream and vanilla custard. My recipe for homemade vanilla custard coming soon 😉

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