Classic Chocolate Cake
Every morning when I get Bea out of bed, I ask her what she’d like for breakfast. 10/10 times her answer is chocolate cake. So, on a recent Sunday I said yes to her request. Her reaction was equivalent to mine if I’d won the lottery.
So me and my girl promptly hit the kitchen to make her favourite food. This is a classic, simple and fool-proof recipe. I’ve tried several much more complicated chocolate cakes, but this is the one I go to most often because it never lets me down. Best part? It’s a one-bowl operation. (If you forget to bookmark this page, it’s also printed on the side of the Hershey’s Cocoa powder container).
Chocolate Cake Ingredients
· 2 cups sugar
· 1-3/4 cups all-purpose flour
· 3/4 cup cocoa powder (doesn’t have to be Hershey’s, Fry’s works too)
· 1-1/2 teaspoons baking powder
· 1-1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 eggs
· 1 cup milk
· 1/2 cup vegetable oil (can substitute coconut oil if you’re a coco/choco fan)
· 2 teaspoons vanilla extract
· 1 cup boiling water
1. Heat oven to 350°F. Grease and flour 12-cup bundt pan, really well. Like, really. This is a very important step if you want your cake to slide out nicely.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Then frost. Icing recipe to follow.
Chocolate Icing Ingredients
· 1/2 cup (1 stick) butter or margarine
· 2/3 cup cocoa powder
· 3 cups powdered sugar
· 1/3 cup milk
· 1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups icing.
Recipe Courtesy of Hershey’s.