Best Chocolate Cake ( Ever )

THIS IS the Best Chocolate Cake you will ever have!! I am so sorry to put your old favorite chocolate cake recipe on the back burner, because this cake literally takes the cake. Many chocolate lovers have told me this is the BEST cake they have ever had in their life, people have even told me it is better than the chocolate cake from costco!! Now THAT is saying something!!! This cake is so rich and divine. This cake has a tiny bit of espresso powder which really enhances the chocolate flavor for chocolate lovers, but does not taste like espresso at all. This cake is just pure heaven, you should make it... right now :)

Best Chocolate Cake

Recipe from Add a Pinch

Ingredients:

Chocolate Cake:

2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting:

1½ cups butter (3 sticks), softened
1 cup cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

Instructions:

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.