8:23 PM What a beautiful day to celebrate one of the most amazing things in life: chocolate cake. I love chocolate in any way you can imagine...therefore, chocolate cake is one of my best friends in life. Not only for birthdays a true classic, but also for days where you just want to feel happy and high on chocolate. 
A chocolate layer cake is the bomb (you can use this recipe for a special birthday or wedding layer cake), but if you are too lazy to create thousands of layers and frostings, this cake can just be eaten like that and everyone will love you, because who doesn't like a chocolate cake? 

Just think about it for a second. 
Do you taste that? 

Jaaaa, I know, there's really no other cake that can top this taste....the richness. 

Everyone of us needs one basic chocolate cake recipe - today's recipe is the one, I swear. 
My favorite bakery, the Milk Bar Bakery, shared a great recipe, and since I tried it, I threw away all my other recipes! This is what you need. Period
I baked this chocolate cake several times already and I created all kinds of cakes (for my birthday I had a sexy combo...) which always steal the attention! 

You don't believe me?
Scroll up again. 
Look at the cake, please. See how moist and soft it is?

There you go. 



MILK BAR BAKERY'S CHOCOLATE CAKE 
makes ¼ sheet pan of cake
recipe via. 


YOU NEED 115 g unsalted butter, at room temperature + 225 g granulated sugar + 60 g light brown sugar + 3 large eggs + 110 g buttermilk + 105 g grapeseed oil + 5 g vanilla extract + 154 g cake flour + 70 g cocoa powder + 6 g baking powder  + 7 g kosher salt 


1. heat oven to 350℉.
2. combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is much lighter in color, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
4. on low speed, add the cake flour, cocoa powder, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl.
5. pan-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of your cake pan a tap on the countertop to even out the layer.
6. bake the cake for 30-35 minutes. the cake will rise and puff, rising to the top of the sheet pan. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.


If you are a lazy baker and you want to skip a couple of steps or minutes here....please listen to my words: follow ALL the instructions! I was the laziest baker before, mixing the dough in a couple of minutes and I was satisfied. After I got myself together and followed all the instructions and time guidelines, I finally mastered the PERFECT cake. And yes, it makes such a difference! 

Now what are you waiting for?
Get all the ingredients and bake yourself some happiness!
It's Valentine's Day soon, surprise your loved one with a sexy chocolate cake - what do you think? 

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