A tried and true recipe, our Chocolate Cake is rich but moist with a secret ingredient that takes this classic over the top. 

Recipe by Carrie G.

2 cups sugar
1 cup water
2 cups flour
1/2 cup buttermilk*
1 stick of butter
1 tsp. vanilla
½ cup vegetable oil
½ tsp. salt
1 tsp. baking soda
4 tbsp. (heaping) Askinosie Single Origin Natural Cocoa Powder
2 eggs

Preheat oven to 350 degrees. Grease and flour 9x13 pan. Mix sugar and flour together in a large mixing bowl, set aside. In a small pan on the stove melt butter, then add vegetable oil, cocoa and water, bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30–35 minutes. Let cake cool completely before serving.

* Substitution:
If you don’t have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.

For Icing:
3 tbsp. butter
2 tbsp. milk
2 tbsp. Askinosie Single Origin Natural Cocoa Powder
1 tsp. vanilla
1/2 C. powdered sugar

Melt butter in medium pan. Stir in cocoa until dissolved. Add powdered sugar, milk and vanilla. Mix well.