Chocolate Dream Cake

Rich, moist, and full of deep chocolate flavor, this three-layer cake is pure comfort in every bite. Finished with the most amazing chocolate buttercream, it's decadent, home-made, and hands down Kyle's all-time favorite.

Course Dessert

Cuisine American

Keyword best chocolate chocolate cake ever, chocolate form scratch, family favorite, homemade chocolate cake, homestead baking

Equipment

2 9" Round pie pans

Ingredients

3 Cups All-purpose flour I use King Arthur Organic
3 Cups Sugar
1 1/2 Cups Unsweetened cocoa powder I like to use Dutch process cocoa
1 T Baking Soda
1 1/2 tsp Baking powder
1/1/2 tsp Salt
4 Large Eggs
11/2 Cups Milk
2 T White vinegar
1 1/2 Cups Brewed strong coffee
1/2 Cup Avocado oil
2 1/2 tsp Vanilla

Instructions

1. In a large mixing bowl, mix the
flour, sugar, cocoa, baking soda, baking
powder, and salt in a stand mixer using a
low speed until combined.
2. Add the eggs, milk, coffee, oil, and
vanilla. Beat on a low speed until smooth,
scraping the sides and bottom of the bowl
to ensure everything is mixed in.
3. Divide the batter evenly among the two
prepared pans, about 3 cups per pan. Tap
the cake pans gently on the counter to
allow any bubbles to rise to the top and
4. Bake for 30-35 minutes in a 350°F (176°C)
oven until a toothpick inserted into the
center comes out clean.
5. Cool the cakes on wire racks for 15
minutes, then remove them from the pans
and place them on the wire racks to cool
completely.
Frost with your favorite frosting and enjoy!