Name: Super Moist Chocolate Cake
Total time: 20 min
Yield: 2
Ingredients: Toll House Semi Sweet Mini Morsels; Horizon Organic Heavy Whipping Cream (16 oz); Ghirardelli Premium 100% Cacao Unsweetened Chocolate Baking Bar; O Organics Sugar, Organic, Powdered; Challenge Butter, Unsalted, European Style; Rodelle Vanilla Extract, Gourmet; Wesson Vegetable Oil; Elite Milk Chocolate Coins; Vital Farms Vital Farms Pasture-Raised (Alfresco) Eggs 18; Morton Plain Salt, 26 Ounce; Arm & Hammer Fridge-N-Freezer Baking Soda; Podravka Baking Powder; Hersheys Baking Cocoa (8 oz); Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado

* Heat oven to 350° F. Grease and flour a 13x9” pan or you can use parchment paper (I ran out). I also used a 9x9” pan as I had to make two separate cakes.
* Combine dry ingredients in a mixing bowl.
* Add in wet ingredients, minus the boiling water.
* Mix for 2-3 minutes till wet and dry ingredients are combine. Use hand held or stand mixer.
* Add boiling water and stir together.
* Fill 13x9” cake pan.
* Bake for 30 minutes. Place on cooling rack for about 45 minutes and make frosting.
* Frosting: Beat butter for about 2-3 minutes till fluffy, add powder sugar, cocoa powder and vanilla extract and whip together. Add in heavy cream till you get a creamy consistency. Frost cake, add mini chocolate chips and enjoy!

Super Moist Chocolate Cake

Serves 2

0 mins total

What you need

How to make

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