You’ve heard this before, but it is THE best chocolate cake ever
BACK FROM THE KITCHEN with my most widely shared recipe…of course, a chocolate cake. The beauty of this cake is in the ease of putting it together. You basically can’t mess up. Get out your mixing bowl, and literally add each ingredient one after the other until they are all in there well mixed. No fancy techniques needed at all. A piece of cake.
Because this cake is so moist, it takes a while to set up in the oven. I have a big commercial oven with great, consistent heat and it takes almost an hour sometimes. The key to timing any baked item is to pull it out just as the center sets up. If you pull it too early, it will sink in the middle-too long and the edges get dry. So, gently tap the side of the pan when the cake smells so good it must be ready-if it doesn’t giggle in the middle, touch and press on the center lightly. If it’s real soft, leave it in another 5 minutes. Food continues to cook off the heat source another 5-10 degrees-that’s why overbaking is so easy. Take notice, learn.
I am happy to share recipes you may be looking for. My collection is quite extensive, and I will also be happy to answer any cooking questions that may arise in your kitchen.
More to come, but first,
Piece of Cake Chocolate cake
½ c. butter, room temp.
2 c. sugar
2 c. flour
2 t. baking soda
1 t. baking powder
¾ c. cocoa (not dutched)
1 c. milk, rm temp.
1 c. hot coffee (you can use instant espresso powder as well)
2 eggs
1 t. vanilla extract
icing:
1 stick of butter
6 T. milk
4 T. cocoa
1 lb. powdered sugar
Preheat oven to 325. Butter a 9 x 13 pan, or butter and line (2) 8 or 9” pans with parchment paper.
In mixing bowl, cream the butter and sugar. Add the dry ingredients one by one, then
add the milk and coffee slowly. Beat for two minutes. Add eggs and vanilla and beat one minute.
Pour batter into the prepared pan (s) and bake until the center is just firmed up- about 45 minutes depending on the pan used.
Frost with your favorite chocolate frosting, ganache, or cream cheese icing. Here’s an easy icing that doesn’t steal the show, just seals the deal:
Chocolate Icing
In small saucepan, melt the butter. Add the milk and cocoa, and bring just to a simmer. Remove pan from the heat, and add the powdered sugar, whisking until smooth. Let the icing cool, and frost the cake as it approaches room temperature.