Moist, yummy, and perfect double chocolate cake.
- Carbohydrate 1577.43479337557 g
- Cholesterol 259.256504 mg
- Fat 175.27243036239 g
- Fiber 11.8883756010295 g
- Protein 42.8416842695772 g
- Saturated Fat 69.0126780572555 g
- Serving Size 1 1 Serving (2325g)
- Sodium 3348.85408147426 mg
- Sugar 1565.54641777454 g
- Trans Fat 8.411632372168 g
- Calories 7895 calories
Step-by-step
- Heat oven to 350 degrees.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Add eggs, milk, oil and vanilla.
- Mix until well blended.
- Lastly, stir in boiling water and mix well.
- Mixture will be thin compared to boxed cake batter.
- Prep desired cake pan with cooking spray (esp. if you use round cake pans).
- Pour batter into pan and cook for 30 minutes or until toothpick comes out clean.
- For Frosting, melt butter and stir into powdered sugar, cocoa, milk and vanilla.
- If you want, you can slowly add in milk to get to desired consistency.
Bakers frequently err by aggressively packing flour into measuring cups, which introduces excess starch and results in a dense, dry crumb rather than an open, tender structure. Measuring dry components by weight or aerating flour with a fork before spooning it into the vessel preserves the correct proportion of solids to liquids. When multiplying or dividing this formula, scaling equations require precise decimal adjustments for leavening agents like baking soda and baking powder rather than simple linear multiplication, ensuring the gas production matches the structural protein network. Boiling water added at the final mixing stage dissolves cocoa solids and hydrates starches early, initiating starch gelatinization before the pan enters the 350-degree oven. This thin batter relies on the combined action of 1.5 teaspoons of baking soda and 1.5 teaspoons of baking powder to lift the heavy cocoa mass efficiently. Overmixing at this stage develops excessive gluten strands from the all-purpose flour, producing a tough texture instead of a soft bite. Pouring the fluid mixture into prepared round pans requires careful attention to baking duration, verified when a wooden toothpick inserted into the center emerges clean after roughly 30 minutes of thermal transfer. Residual heat continues the cooking process after extraction from the heat source, meaning cooling completely on a wire rack prevents internal moisture from condensing against the base. Standard butter-and-cocoa frosting achieves optimal spreadability through incremental liquid adjustments, balancing the melt point of dairy fats with soluble sugars.
