The most wonderful day of the year – Chocolate Cake Day!!!
There are other cakes worth celebrating, of course. Spice cake with maple frosting, vanilla cake with chocolate frosting, or lemon cake with a lovely tart glaze, but in my mind, chocolate cake can’t be beat.
I’ve baked many versions of chocolate cake over the years. A popular one in our house is a three-layer confection filled and frosted with the most amazing cocoa frosting. An old stand-by is a venerable family recipe for chocolate cake baked in a tube pan and slathered with vanilla frosting. Yum!
Chocolate cake has been around for over 150 years and I think that deserves – cake! So here’s the recipe that I turn to more often than not when I have a hankering for chocolate cake.
Aunt Hilda’s Chocolate Cake
2 cups sugar
½ cup butter, room temperature
¾ cup sour milk (milk + 1 teaspoon vinegar)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa, dissolved in 1 cup very hot water
Preheat oven to 350F. Grease and dust with cocoa a Bundt pan, tube pan, or two 9-inch layer pans.
Sift together flour, soda, baking powder and salt. Cream sugar and butter until light and fluffy, about 3 minutes. Add eggs and beat until well combined. Add dry ingredients alternately with milk and cocoa water. Mix until well blended (mixture will be very wet).
Pour into pan, or pans, and bake for 45 – 50 minutes. (25 - 30 minutes for layer pans). Tester inserted near centre should come out clean.
Cool in pans on rack for 10 minutes. Turn out and cool completely.
Do you have a favourite chocolate cake recipe?
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