Directions: THE Chocolate Cake

• Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.
• Grease your two 9-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper to prevent sticking.
• In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, ¾ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, 1 teaspoon of salt, and 1 teaspoon of instant espresso until well combined.
• In another bowl, mix together 1 cup of heavy cream, ½ cup of vegetable oil, 2 eggs (room temperature), 2 teaspoons of vanilla extract, and ½ teaspoon of almond extract.
• Pour the wet ingredients into the dry ingredients and mix on medium speed until well combined. The batter may be thick at this point.
• Carefully stir in 1 cup of boiling water. This will thin out your batter and make it incredibly moist. Mix until well combined.
• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
• In a large mixing bowl, beat 1½ cups of softened butter until creamy. Gradually add 1 cup of unsweetened cocoa powder and 5 cups of confectioners’ sugar, alternating with ½ cup of milk, mixing well after each addition. Stir in 2 teaspoons of vanilla extract, ½ teaspoon of instant espresso, and a pinch of salt. Beat until the frosting is fluffy and smooth.
• Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake, making it as pretty as you desire.