A long time ago, in a galaxy far, far away… Someone in my family discovered the recipe for an easy, scrumptious deep dark chocolate cake.
I don’t know who it was or where they found it, but the flavor and texture were to die for. We made it a lot. It swiftly became the go-to chocolate cake recipe, but I have to warn you that it does not work for making cupcakes! A shame, but sacrifices must be made. I never liked making cupcakes anyway.
We had a little trouble with the middle caving in, but my son was still living at home at the time, and loved baking. He took it upon himself to experiment until beauty was achieved and the middle behaved.
Such a sacrifice…
And oh, the trauma of having all that chocolate cake to eat! We suffered. All six of us. Repeatedly.
It hasn’t been proven, but my husband is certain that some of us have chocolate running through our veins.
I can think of worse things!
Need some other tried-and-delicious chocolate options? I’ve got you covered. Check out The Chocolate for more!
Deep Dark Chocolate Cake
2 cups sugar
1 ¾ plus 2 Tbsp all-purpose flour
¾ cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk (coconut-almond works nicely)
½ cup vegetable oil
1 cup boiling water
Heat oven to 325°F. Grease and flour two 9” round baking pans or one 9”x13” baking pan.
In large bowl, stir together dry ingredients. Add eggs, milk, and oil; beat on medium speed 2 minutes. Gently stir in boiling water (batter will be thin). Pour into prepared pans.
Bake 35–40 minutes for round pans; 40–45 minutes for rectangular pan—or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks. Cool completely.
Creamy Chocolate Frosting
This is an adaptation from an old Fannie Farmer cookbook and, unlike traditional frosting, it’s wonderfully silky and smooth.
6 Tbsp cocoa
1 cup sugar
⅛ tsp salt
3 Tbsp cornstarch
3 Tbsp butter
1 cup boiling water
Combine dry ingredients together in a heavy-bottomed pan. Stir in boiling water. Cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat and add the butter. Beat well.
Makes about 2 cups, or enough to fill and frost an 8- or 9-inch two-layer cake. (Or one 9”x13” single-layer cake.)
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Try it, then send me your pics and let me know how you liked it!
What are some of your favorite chocolate recipes?