Melissa Turley | Bandera EC
Turley says this cake is moist and dense, which makes for easy slicing and a beautiful presentation.
2 cups sugar
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup baking cocoa
1 cup milk
1/2 cup vegetable oil
2 1/2 teaspoons vanilla
1 cup plus 2 tablespoons boiling water
3/4 cup (1 1/2 sticks) butter, softened
1 cup baking cocoa
2 cups powdered sugar
1/2 cup evaporated milk
1 tablespoon vanilla
1/4 cup sweetened condensed milk
1. Cake: Preheat oven to 325 degrees. Lightly grease and flour two 9-inch round cake pans.
2. Whisk together the dry ingredients in a large bowl. Whisk together the wet ingredients (minus boiling water) in a container with a pour spout. Whisk wet ingredients into dry, combining well. Slowly whisk in the boiling water until the mixture is combined.
3. Divide the batter among the prepared pans. Bake 25–30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cakes completely in pans on wire rack.
4. Frosting: Beat the softened butter and cocoa together until smooth and creamy. Slowly add the powdered sugar and evaporated milk, alternating small amounts of each until the mixture is combined and smooth. Stir in the vanilla and sweetened condensed milk.
5. Invert layers from pans. Place the first layer on a serving plate and frost with one-third of the frosting. Top with second layer and frost the top and sides of cake with remaining frosting. Refrigerate the cake at least 1 hour (or up to a day in advance) before serving.
If you’re not up to a layer cake, feel free to divide the batter between two greased 9-by-5-inch loaf pans for a chocolate “snack” cake, freezing the other loaf for another time.