Thursday, January 22

Simplicity at its BEST... traditional chocolate cake



Don't you always just drool over the cakes you see on TV or in bakeries? They are always so beautifully decorated and look like mini sculptures. You just know they are a chocolate lovers equivalent to Red Bull...they come with 4o million fillings and twice as many frosting choices. You sink your teeth into them with relish...then discover...its not as good as grandmas. Then you regret selling your first born child to afford the upscale bakery cake. 

Let's head back to a simpler time. A time where good cake was just cake.  No sugar roses or raspberry cream filling. Where all cakes were just good ole fashioned goodness. 

This is one of those recipes. Traditional and just perfect. It's light and EXTREMELY moist. And OH so very RICH. It really is the perfect chocolate cake recipe. And guess what, its easy....no...I'm serious, it take just a few minutes longer than your average box mix. Make this and you will never buy a box mix again. 

Basic Chocolate Cake

2 cups sugar
2  1/2 cups sifted CAKE flour*
3/4 sifted baking cocoa powder
1  1/2 baking powder
1  1/2 baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3/4 cup boiling water

Note* Cake flour makes cakes light and fluffy. If you want a denser cake substitute all-purpose flour by subtracting 2 tablespoons per cup of cake flour. 

Preheat oven to 350 degrees. Grease and flour, two 9 inch cake pans or 13x9 inch pan. Do not use 8 inch pans. Cake will over flow. 

In a large mixing bowl shift combine all dry ingredients. 

Add eggs, milk, oil and vanilla and beat on medium for approx. 2 minutes and batter is well blended. Do not over beat. 

Gently fold in boiling water (batter will be thin). 

Transfer to prepared cake pans and bake at 350 degrees for 35 minutes for 9 inch round pans or 40 minutes for 13x9 inch pan or until wooden pick comes out clean. 

Let cool 20 minutes before transferring to wire rack or cake plate. 



Chocolate Butter Cream Frosting (VERY EASY)

This is a WONDERFUL frosting. Not the greatest for decorating, but I guarantee the taste will make you forgive its culinary fashion fau' paux. 

1/2 cup softened butter (real butter, no substitutions)
2 2/3 cups sifted confectioners sugar
1/3 cup milk 
1 1/2 teaspoon pure vanilla extract
1/2 cup sifted baking cocoa powder

In a large mixing bowl or stand mixer, cream butter.

Blend in cocoa powder, vanilla, sugar and milk. 

Beat until desired texture is achieved. 

NOTE* freezes well 

10 comments:

Chef E said...

This is too funny...I sold the hubby to afford my chocolate fix, and kept the kid...but he has my craving for it now, lol

Yes, there is nothing like homemade anything! My friends and I have vowed to not eat out anymore and cook for each other...and your cake looks divine and devilish!

Angie said...

Your blog is awful for my diet... but I LOVE looking at all of the food on here. Where in the heck have I been? The chocolate cake looks so freaking good!! You have a great blog, Kendra ~ I miss you!

Gail said...

UMMMMMM, looks wonderful, I love chocolate cake, will have to try that one. My favorite is coconut cake, if you ever post a recipe for that let me know.

Gloria Chadwick said...

I love chocolate cake and yours looks really good. Old fashioned, homemade wins out every time over expensive, upscale bakeries. :)

deb said...

This looks yummy. What good timing because I was seriously just looking for a recipe. I have a craving. :)

Bunny said...

I make a similar recipe and it always gets high marks too! You can see how moist your cake is by the way it shines!

Rachel said...

I'll assume that my piece is in the mail ;) Right?

Reeni♥ said...

I don't know how I missed this post! That is chocolate heaven! I'll take old-fashioned any day!!

Stephanie said...

Do you trade pieces of cake for bows or headbands?

Anonymous said...

When I checked your recipe and planned to bake it I got problems concirning the measurement.
The cocoa & baking powder and the baking soda do I have to measure by cup too?
Does the cocoa powder really get the cake so dark and rich?
Hope on your reply because I'm really eager to bake it :)

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