Ok, I am not going to try to discover health benefits of this chocolate cake. But it’s a holiday, and we are going to splurge. This is a good cake, it’s fairly simple to make and I think it will be a hit with chocolate lovers. The layers can be baked and wrapped tightly to store in the refrigerator freeze for up to 1 month. So, don’t count the calories, and make up for it another day.
Layers – Ingredients
- 2 Cups Sugar ( I use turbinado but you can use refined white if that’s what you have)
- 2 cups flour (I use plain white – you can use cake flour if that’s what you have)
- 3/4 cup cocoa
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk (whole or 2%)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup boiling water
- Prepare 2 8″ or 9″ round cake pans by spraying them with pam, dust with flour and cut parchment rounds for the bottoms of the pans. Why? so the layers will be easy to remove from the pans.
- Sift the flour before measuring 2 dry cups. Why? Because it lightens the flour which may be somewhat packed from storage – 2 cups sifted is probably than 2 cups unsifted)
- Once the flour is measured, sift again with cocoa, baking powder, soda and salt into large bowl.
- Combine eggs, milk, oil and vanilla and whisk together.
- Pour wet ingredients into dry and whisk together until smooth.
- Add hot water and whisk again until smooth. The batter will be rather thin.
- Place pans in preheated 350 degree oven and bake for 30-35 minutes (test after 25 if your oven is hot). You can test with a bamboo skewer or toothpick inserted into middle of cake, if it comes out clean the cake is cooked.
- Remove from oven, run metal spatula round sides of pan to loosen the cake. After 15-20 minutes you can remove cake by inverting on a rack. Cool completely before storing or frosting.
- 1/2 cup butter (4 ounces)
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Melt butter
- With a mixer, beat cocoa with butter and vanilla.
- Add powered sugar, 1 cup at a time, alternating with a portion of the milk.
- Continue until all sugar and milk incorporated. The frosting should be smooth and shiny. If it seems to dry to spread on the layers, add a little more milk. If it seems a little to thin to spread, add a little more sugar!
- Stack cakes with layer of frosting in between and then frost outside. Eat, enjoy!