This may just be your new addiction. If you end up binge-eating this, I’m sorry. You can blame me.
Let’s set something straight here: I personally believe that there are many people who want nothing more than to brag that their chocolate cake with double-chip, lightly whipped, dark chocolate icing is the best in the world, and that can sometimes get tiresome. If you don’t have a recipe of your own, then you may be one of these who are trapped with finding the perfect recipe. I am convicted to give you a recipe that you can use forever.
This isn’t too dark, too rich, or too chocolatey (I’m sorry, but I do believe something can have too much chocolate in it. Not cookies though). Nor is it lacking in flavor, depth, or richness. It’s just right, hence the name ‘Goldie Locks Chocolate Cake.’ Perfect.
Here it goes. Goldie Locks Chocolate Cake.
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sugar
2 cups water
4 oz chocolate chips (semi-sweet or milk work best)
6 tablespoons salted butter (if you don’t have salted, just add 1/2 teaspoon of salt), plus extra for the pans
1 teaspoon vanilla
Preheat your oven to 350° F. Butter two 9” round pans, lining the bottom with a circle of parchment (this is essential. I made the cake once without doing this and the cake came out in crumbs and pieces). Set aside.
Sift together flour, baking powder, and baking soda. Set aside.
In a saucepan, pour water and sugar together and bring to a boil until sugar dissolves. Pour into large bowl. Add chocolate and butter, mixing until smooth. Wait until it cools then mix eggs and vanilla in. Add to dry ingredients and beat until smooth.
Split the batter between the two pans evenly. Bake 25-27 minutes, until a toothpick inserted in the middle comes out clean. Let the two cakes cool 15-20 minutes on a wire rack. Shake the pans so that the sides of the cake come loose from the pan sides. Flip upside down to take the cake out. Lastly, take off the parchment paper on the bottom of your cakes.
Then you can put frosting between them and then stack them to frost fully!
Trust me when I tell you that this chocolate cake is one of the easiest and most delicious I have ever made. The chocolate is smooth and you don’t get any clumps of cocoa powder of flour this way!