The BEST chocolate cake and frosting

Moist cake = best cake

Clearly I'm not a cake decorator, but don't let that fool you. This is the absolute best cake and best frosting ever.

I have made this cake many times and only make one alteration sometimes. when I feel like it. My grandma used to give her grandkids those chocolate oranges every year. You know the ones I'm talking about? You literally have to hit it on the table and it cracks open like an orange. So yeah, sometime I add some orange oil to this cake for the memories. But orange oil is strong, so maybe 1/4 tsp. We do it to taste.

The baker at addapinch.com even called her cake "The Best Chocolate Cake Recipe {Ever}" and I definitely agree. Thank you, Robyn, for the only chocolate cake my family loves. I even use this cake when someone else's recipe calls for chocolate cake if I want to find a fun frosting or filling.

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Ingredients:

• 2 cups all-purpose flour

• 2 cups sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon espresso powder

• 1 cup milk

• 1/2 cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

Instructions:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined (add orange oil here if using). Reduce speed and carefully add boiling water to the cake batter until well combined.

• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

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FROSTING! - also from addapinch.com

Ingredients

• 1½ cups butter 3 sticks, softened

• 1 cup unsweetened cocoa

• 5 cups confectioner’s sugar

• ½ cup milk

• 2 teaspoons vanilla extract

• ½ teaspoon espresso powder

Instructions

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

• Cream together butter and cocoa powder until well-combined.

• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

• Add vanilla extract and espresso powder and combine well. (Add orange oil here if desired to taste. A little goes a long way!)

• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Frost cake once it is completely cool