🏆Everybody Loves This Award Winning Chocolate Cake & It's so EASY

Craving a simple yet delightful treat? This chocolate cake recipe is perfect with an easy recipe for a fantastic dessert. The moist chocolate cake is enhanced by a rich chocolate recipes, and the frosting recipe ensures a decadent finish, perfect for any baking occasion! This moist chocolate cake can be enjoyed in two delicious ways: As a traditional layered cake with frosting Or served warm with a decadent, out-of-this-world chocolate sauce Let's make great baking easy for everyone! ----------------------------------------------------------------------- ALL ITEMS USED in the recipe (Amazon link) buying from this link won't cost you anything extra but it helps supporting the channel. Thanks so much! Tools for CAKE: https://amzn.to/4a2ZCf0 INGREDIENTS: https://amzn.to/4pU1xqz ------------------------------------------------------------------------ Looking for EASY DINNER? My COOKING CHANNEL is here    / @easycookingwithlandon   ------------------------------------------------------------------------ Downloadable RECIPE is here https://drive.google.com/file/d/1As0a... ------------------------------------------------------------------------- 100% Cocoa Chocolate Cake with Double Chocolate Buttercream Frosting o Time: active; 30 minutes; inactive: 2 hours o Serving 12-16 (3-layer 8-inch round cake OR 2-layer 9-inch cake) o Calorie: 595/serving o Pan: 3 8-inch (20cm) cake pans OR 2 9-inch (23cm) pans, electric mixer For the cake: Ingredients: • 2 ½ cups (312g) granulated white sugar • ¾ cup + 2 TBS (103g) regular cocoa powder, NOT Dutch-processed cocoa or black cocoa powder • 2/3 cup (156 ml) vegetable/Canola oil • 1 cup (236ml) heavy cream, see NOTE* • 4 large eggs • 1 TBS (12g) baking powder • 1 tsp (5g) baking soda • 1 tsp (6g) fine/table salt • 2 tsp (10ml) vanilla extract • 2 ½ cups (312g) all-purpose flour • 1 ¾ cups + 2 TBS (444ml) hot strong coffee (OR boiling water + 1 TBS (6g) Espresso powder, cook stove or microwave for 3-4 minutes or until boiled) Instructions: 1. Preheat the oven to 340F (171C). Grease, line with parchment paper & flour 3 8-inch round pans. Taps off excessed flour. Heat up coffee. 2. In a mixing bowl, add sugar, cocoa powder, oil, heavy cream, eggs, baking powder, baking soda, salt, vanilla extract; beat on medium speed for 20 seconds. 3. Add flour, beat on low for 15 seconds; scrape the bowl. Pour in the hot coffee slowly while have the machine running. Once all in, beat for 20-30 seconds. Scrape and stir to mix. 4. Divide batter evenly between the 3 prepared pans. Use a scale for accuracy. 5. Bake for 33 to 38 minutes (8-inch) (or 38-45 minutes for 9-inch 2-layer cake) or until toothpick test comes out clean 6. Let the pans cool on wire rack(s) for 10 minutes before removing the cakes from the pan (run a flexible spatula around the edges first for extra insurance). Let cool completely on the wire rack before frosting. Cut the domes off when still slightly warm now if desired. Double Chocolate buttercream frosting: • 4 oz (114g) 100% cocoa unsweetened chocolate bar, I use Ghirardelli • ½ cup (120ml) heavy cream, see NOTE* • 20 TBS (285g) unsalted butter, softened • ¼ tsp (1.5g) fine salt • 1 TBS (15ml) vanilla extract • 1 cup (118g) cocoa powder • 3 ½ cup (438g) powdered sugar • 1/3 cup (78ml) milk Instructions: 1. Microwave heavy cream for 2 minutes or simmer on a stove for 2 minutes. 2. Meanwhile, break chocolate bar in another bowl then pour hot heavy cream over, make sure all chocolate is covered in heavy cream; cover the bowl and let sit for 2 minutes. 3. Uncover and stir until chocolate is melted and well blended; set the ganache aside to cool down 4. Make the buttercream by beating softened butter for 15 seconds. 5. Add 2 cup powdered sugar, beat for 15-30 seconds. 6. Add the rest of the sugar and all other ingredients (except the ganache). Beat for 1 minute. 7. Add the cool but still soft chocolate ganache and beat until creamy and fluffy, about 1-2 minutes. .