Natalie's Chocolate Cake

Original recipe serves 12, now serves 30!

Original Recipe:

For Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For Frosting:

  • 1½ cups butter (3 sticks), softened
  • 1 cup cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso




Modified Recipe for 30 People:

For Cake:

  • 5 cups all-purpose flour (2 cups x 2 1/2)
  • 5 cups sugar (2 cups x 2 1/2)
  • 1 7/8 cups cocoa (3/4 cups x 2 1/2)
  • 5 teaspoons baking powder (2 teaspoons x 2 1/2)
  • 3 3/4 cups baking soda (1 1/2 cups x 2 1/2)
  • 2 1/2 teaspoons salt (1 cup x 2 1/2)
  • 2 1/2 teaspoons espresso powder (1 teaspoon x 2 1/2)
  • 2 1/2 cups milk (1 cup x 2 1/2)
  • 1 1/4 cup vegetable oil (1/2 cup x 2 1/2)
  • 5 eggs (2 eggs x 2 1/2)
  • 5 teaspoons vanilla extract (2 teaspoons x 2 1/2)
  • 5 cups boiling water (2 cups x 2 1/2)

For Frosting:

  • 3 3/4 cups butter (7 1/2 sticks), softened (1 1/2 cups x 2 1/2)
  • 2 1/2 cups cocoa (1 cup x 2 1/2)
  • 12 1/2 cups confectioner's sugar (5 cups x 2 1/2)
  • 1 1/4 cups milk (1/2 cup x 2 1/2)
  • 5 teaspoons vanilla extract (2 teaspoons x 2 1/2)
  • 1 1/4 cups espresso (1/2 cup x 2 1/2)



Ratio for one serving:

For Cake:

  • 2/12 cups all-purpose flour
  • 2/12 cups sugar
  • .75/12 cup cocoa
  • 2/12 teaspoons baking powder
  • .75/6 teaspoons baking soda
  • 1/12 teaspoon salt
  • 1/12 teaspoon espresso powder
  • 1/12 cup milk
  • 1/24 cup vegetable oil
  • 1/6 egg
  • 1/6 teaspoon vanilla extract
  • 1/12 cup boiling water

For Frosting:

  • .75/6 cups butter (1/4 stick), softened
  • 1/12 cup cocoa
  • 5/12 cups confectioner’s sugar
  • .5/12 cup milk
  • 1/6 teaspoons vanilla extract
  • .5/12 teaspoon espresso

Direction on How to Make Cake:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. 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.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. 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 comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. Frost cake with Chocolate Frosting.