Because I Can...Chocolate Cake with Vanilla Buttercream

The frosting in the middle is a bit brownish because it's a combination of leftover vanilla and chocolate buttercream frosting I made a few weeks ago. I made more vanilla frosting yesterday for the outside of the cake.

Yep. I made this cake just because I can and because I was craving it. I was going to half the recipe like I always do, but I changed my mind so that I could create decent pictures of two layers on this blog. Ahh, the sacrifices I make for you all! haha

Since I have a lot of cake left, I will be relying on my neighbor and his unending appetite for my baked goods. I am sure he will be more than pleased to get half of this yummy cake. [*UPDATE* While typing this post, I called my neighbor, and he came to pick up a huge chunk of this cake. Even though I knew I couldn't eat it all and had some leftover here, I couldn't help but feel a twang of pain watching all of that moist cake leave my apartment LOL.]

Back to this cake...O-M-G. This became my go-to recipe for chocolate cake since I first tried it a few months ago. I noticed the same thing is true for other food bloggers who have been exposed to this addicting cake recipe. It is so moist, intense, and chocolaty. I enhanced the flavor by adding instant ground coffee and rigged-up buttermilk (aka milk + lemon juice). Since I don't normally have whole milk in my house, I had to use a combination of half-n-half and skim milk so that it wouldn't come out too watery.

Anyway, if you've never tried out this chocolate cake recipe, please do. It will indubitably become your go-to recipe as well. Note: The instructions for this cake are different from those of most cake recipes, so don't start with creaming the fat and sugar together.

Hershey's Perfectly Chocolate Cake
adapted by Hershey's
(this recipe is also on the back of the Hershey's cocoa canister)

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 tsp instant coffee granules or espresso powder (my addition)
1 teaspoon salt
2 eggs
1 cup buttermilk (or whole milk + 1Tbsp lemon juice after it sits for 3-5 minutes)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and flip over onto wire racks. Cool completely. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Vanilla Buttercream
halved and adapted by The Repressed Pastry Chef

1/2 cup unsalted, room temperature butter (1 stick)
1/2 cup shortening
3 1/2 cups sifted powdered sugar
1/2 tsp vanilla extract
1/4 tsp (optional) almond extract (my addition)
3-4 Tbsp whole or 2% milk (I used half-n-half and skim milk)

Beat butter and shortening until fairly smooth (2-3 minutes). Add in the sugar 1/2 cup - 1 cup at a time so that it won't fly everywhere. Add in the extracts. Then add in the milk a Tbsp at a time until you reach the desired consistency.

Enjoy!