When I say that my brother and his girlfriend told me they couldn’t be left alone with this cake (because they’d eat too much of it in one sitting), I’m not kidding. I made this cake a couple of times, and the final time I tested it, I brought about half of the cake over for them to try.
While I am always confident in my final recipes – or they wouldn’t make it to the blog – I like to have other people taste test, like a final send off, ya know? I don’t think they mind taste testing all of the baked goods either. 😉 And boy oh boy did this cake go quickly. Between me, chad, my brother, and his girlfriend, the cake is almost gone 2 days later.
This chocolate cake is simple, moist, light yet decadent, and easy to make. There is no stacking of different layer, no crumb coat, no fuss. When it comes to cake, this one is as simple as simple goes.
Couple of notes before we get on with this recipe:
- It is essential to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) sit out for at least an hour before baking. It makes all the difference – using cold ingredients won’t combine well, which will in turn yield an uneven and oddly textured cake… no one wants that!
- Do not melt your butter for the frosting OR cake. To the above note, the butter used in both should be room temperature, but still solid, not melted! We’ll be creaming the butter with the sugar, and the creaminess yields a lot of the cake’s airiness and fluffiness.