I dont usually go crazy about a cake but this is sooo goood. You have to ice it with the icing below because let’s face it, if you are going to be a bear…. be a grizzly

Chocolate Cake Ingredients
2 cups all-purpose flour
▢2 cups sugar
▢3/4 cup unsweetened cocoa powder
▢2 teaspoons baking powder
▢1 1/2 teaspoons baking soda
▢1 teaspoon salt
▢1 teaspoon espresso powder
▢1 cup milk, almond, or coconut milk
▢1/2 cup vegetable oil or canola oil, or melted coconut oil
▢2 large eggs
▢2 teaspoons vanilla extract
▢1 cup boiling water

Preheat the oven to 165 °C degrees. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

FOR THE CHOCOLATE 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 until well combined.

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 of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Chocolate Buttercream Frosting.

Ingredients

▢1½ cups butter softened
▢1 cup unsweetened cocoa
▢5 cups confectioner’s sugar
▢½ cup milk
▢2 teaspoons vanilla extract
▢½ teaspoon espresso powder

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.

This makes a lot of icing but you can store it in the fridge in a container for up to a month



Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in seriously the most delicious and moist chocolate cake I’ve ever tasted!