Rich Chocolate Cake

This cake is very easy to make and has an amazing texture and taste. If you love a rich chocolate flavor and a moist, velvety, larger crumb cake, this one will be a favorite. It can also be made gluten-free very easily (see below) and it still has the same great taste and texture. 

Cake:

2 cups all-purpose flour (for gluten-free version, use 2 cups King Arthur Measure-for-Measure Gluten Free flour)

2 cups sugar 

1 cup cocoa powder 

2 teaspoons baking soda 

1 teaspoon baking powder 

1 teaspoon salt 

3 eggs 

1 cup buttermilk (1 TBSP white vinegar and the rest milk) 

1 cup warm water 

1/3 cup vegetable oil ( I use melted coconut oil) 

1-1/2 teaspoons vanilla 

Frosting:
1 cup butter, softened 

6 oz cream cheese, softened 

3/4 cup cocoa powder 

2 teaspoons vanilla 

2 lb bag powdered sugar 

A little milk, as needed to thin 

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans (or use cooking spray and parchment paper).

Mix the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt) for the cake. Add the wet ingredients and mix thoroughly until smooth. Do not overmix. Pour batter into prepared pans, dividing evenly. Bake for 30-35 minutes or until top springs back when pressed lightly. Cool completely.

Beat butter and cream cheese for frosting until smooth and fluffy. Add cocoa powder and vanilla and mix until well blended. Add powdered sugar, a cup at a time, alternating with a tablespoon of milk as needed to keep it spreadable. Frost cake layers and serve.