This Chocolate Cake Is Ridiculously Moist #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Butter two 9-inch cake pans and line the bottoms with a ring of parchment paper.
2. In a large bowl, whisk together 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until no cocoa lumps remain. Sifting the cocoa first helps.
3. In a separate bowl, mix 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla and 2/3 cup olive oil.
4. Whisk the wet ingredients into the dry ingredients just until combined. The batter will be slightly lumpy.
5. Divide the batter equally between the pans. Bake at 350°F for 35 minutes, or until a toothpick comes out clean.
6. Cool in the pans for 15 minutes, then move to a wire rack to cool completely before frosting.
7. In a mixer with the paddle attachment, beat 12 oz cream cheese with 1 cup butter on medium-high speed until creamy, about 3 minutes, scraping the bowl as needed.
8. Sift in 5 cups powdered sugar with 1 cup cocoa powder in batches to avoid lumps. Add 1/2 tsp salt and mix on low until combined. Scrape the bowl well, then beat on medium-high for about 1 minute until smooth and whipped.
9. Add 2 tsp vanilla and beat on medium-high for about 1 minute until smooth.
10. Set one cake layer on a serving platter and spread frosting over it. Top with the second layer, top-side down, then frost the top and sides of the cake.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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