This is the most Amazing Chocolate Cake you’ve ever had! It’s got a deep chocolate flavor instead of just being sweet. It’s super moist and fluffy also! I used my All-Butter American Buttercream to make my rainbow effect and then covered in my homemade fondant! For either of these tutorials, feel free to join my Facebook group!
Amazing Chocolate Cake
Preheat your oven to 350 degrees F. Prepare two 6" pans with my non-stick pan spread and place a piece of parchment paper into the bottom of each pan.
In a medium sized bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
With your stand or hand mixer, beat together your eggs, milk, oil, and vanilla until well incorporated.
Place your water into a small sauce pot and place on the stove on medium-high heat.
Add your dry ingredients into your mixing bowl and mix on medium-low until well incorporated. Scrape down the bottom and sides of your bowl.
By now your water should be boiling.
With your mixer on low, slowly add the boiling water. Mix on medium-low until well incorporated.
Scrape the bottom and sides of your bowl. This is a thin batter so don't be alarmed!
Split the batter between your two prepared pans.
Bake in your preheated oven for 32-36 minutes or until a toothpick inserted in the center comes out with few crumbs.
Remove from the oven and let cool in the pan for 5 minutes.
Remove from the pans and let cool completely on a cooling rack.
Once completely cooled, assemble and enjoy!
Here are a few products that I recommend!