Too-Good Double Chocolate Cake Recipe
Serving Size / Yield
- 2½ cups All Purpose Flour
- ½ cup Good Quality, unsweetened cocoa powder
- 1 tsp Baking Soda
- ¾ tsp Salt
- ½ cup Milk
- 2 sticks Unsalted Butter
- 1½ cups Sugar
- 4 Large Eggs
- 1 tsp Pure Vanilla Extract
- ½ cup Dark Chocolate Chips, can substitute any of your favorite chocolate chips
Preheat the oven to 325 degrees. Spray the sides of your cake pan well stick baking spray.
Whisk flour, cocoa, baking soda, and salt in a large bowl. Add milk to a small bowl set aside.
Cream the butter and sugar with a mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla.
Reduce the mixer to low speed and add the flour mixture, alternating with the milk, until it is all combined. Fold in the chocolate chips with a rubber spatula.
Spoon the batter into your pan(s). Bake until a cake tester inserted into the center of the cakes comes out clean, about 35-40 minutes.
Let the cake cool in the pan on a wire rack. Enjoy immediately or store in an airtight container. Top with frosting of choice.