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THE Best Chocolate Cake Recipe…..Really!

September 2, 2011

Last month’s “Foodie Friday’s” blogs began with dessert – and that is what I’ll continue to do with “Foodie Friday’s” – start each month with a dessert recipe.  Why? Because – as most folks will admit – dessert is really what they want and they eat other foods so that they can get to the sweet ending of a meal. You know I’m right.

As I have a natural aversion to boxed cake mixes, for the past several years, I’ve been on a quest to find the absolute best recipes for classic cakes that are made from scratch.  Scratch just tastes better because there aren’t the preservatives and chemicals as found in boxed cake mixes.  Now, I’m not a purist – there are recipes I make that use boxed cake mixes as the base for other ingredients and flavors. However if I want to make a special dessert – and especially if I am making a cake for someone’s birthday – it will be from scratch.

Today, I’ll share with you a recipe for chocolate cake I’ve developed that really, truly makes people
roll and close their eyes in ecstasy. My philosophy is that dessert needs to be worth the calories – and I assure you, this cake recipe is worth EVERY calorie.  Enjoy!

*THE Best Chocolate Cake Recipe…..Really! 

Preheat oven to 350 degrees F. Grease and flour two 9” round cake pans. Set aside. 


            1 cup of hot coffee

            ¾ cup of cocoa

            ½ tsp. cinnamon

In a small/medium sized bowl, combine the above ingredients, stirring until the cocoa is dissolved. Set aside.

            2 cups sugar

            1 ¾ cups all-purpose flour

            1 ½ tsp. baking powder

            1 ½ tsp. baking soda

            1 tsp. salt

In a large mixing bowl, whisk together the above dry ingredients.

            1 cup of milk

            ½ cup vegetable oil

            2 eggs

            2 tsp. vanilla extract

In a small/medium bowl, stir the above wet ingredients together. Add to the dry ingredients and using a mixer, beat on medium speed for 2 minutes. Stir in the cocoa/coffee mixture (batter will be thin) by hand until everything is mixed well together. Pour into the prepared cake pans.

Bake for 25 – 30 minutes or until a wooden toothpick inserted in the center comes out clean. After cake is done, remove from oven and let cool in the pans for 10 minutes.  Remove from pans to wire racks to cool completely (about 30 – 45 minutes). Frost.

Milk Chocolate Frosting: 

            2 sticks (1 cup) butter melted in the microwave for 30 – 45 secs.

            2/3 cup cocoa

            6 cups of powdered sugar

            2/3 cup milk

            2 tsp. vanilla extract

In a large mixing bowl, stir the cocoa into the melted butter. Beating on medium speed, alternately add the powdered sugar and milk and vanilla extract until everything is smooth.

*Special Note: If desired, this recipe makes about 30 cupcakes.  To do so, line a muffin pan with paper baking cups.  Fill the cups 2/3 full with batter.  Bake at 350 degrees F, 20 – 25 minutes.  Remove from oven. Allow to cool for 10 minutes in the pan before removing cupcakes and cool
completely on wire racks before frosting.

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