Best Chocolate Cake

I've actually had this recipe for quite a while. I discovered it for one of the birthdays at least a year ago. But, as I have probably mentioned about 4 million times already, my time has just evaporated. I honestly cannot ever seem to find time for anything. There are many days when I feel like I literally get up, get dressed, do school, cook dinner, and go to bed. I know I'm not the first person to ever feel that way but it is still a newish feeling to me. And I'm not sure how to combat it (which really drives me up the wall by the way).

But lest I put it off yet again and then find I need it and can't find my own, I am placing it here. Where I am sure it will soon be loved by all of you.

The first time I made this, I did not have espresso powder. I got some later on but, trust me, you don't have to have it. It is still quite awesome. The batter was very thin compared to others I have done so don't let that throw you if you try it.

We still love it. And Hubby has even commented that we don't need another because this is the best chocolate cake recipe. So give it a try. The original can be found here and she also has a perfect chocolate buttercream recipe there too. But we like to get jiggy with it on the frostings so I don't usually use that. :)

The Best Chocolate Cake Recipe Ever

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
1/2 cup oil (I use olive oil because I don't do vegetable oils)
2 eggs
2 teaspoons vanilla
1 cup boiling water

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.