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?
A few weeks ago I was a guest on Love Romance Reads sharing my favourite Christmas cookie recipe (you can read it here) in which I mentioned the difficulty I had in choosing a favourite candy bar. I’m a firm believer in the use of rewards and chocolate is my go-to reward for achieving a writing goal. Or as comfort should I receive a four-page, single-spaced editing letter for my latest romance novel.
If I could have only one specific chocolate bar for the rest of my days, it would be a Nestlé Coffee Crisp.
No, wait, I’d choose a Cadbury Fruit & Nut bar.
I tell a lie, I’d pick a Lowney Cherry Blossom.
I think you see my problem.
Thinking of that last one, the Cherry Blossom, reminds me that I do have a firm favourite within a box of chocolates. If you were to share from your box of chocolates, perhaps that box of mixed chocolates you bought just in case guests dropped in as they are wont to do this time of year, and if the variety contained a chocolate covered cherry, be assured that I would choose the chocolate covered cherry. Every. Time.
Certainly, I enjoy the pecan clusters, and the toffee, and the hazelnut thingies, but my first love in the boxed chocolate world is the chocolate covered cherry.
Now I must confess to a bit of skulduggery.
If the box of chocolates is one of those with two layers, as most are, and the chocolate covered cherry has already been eaten from the top layer, I’ve been known to sneak into the second layer, before the top layer is completely eaten, and take the chocolate covered cherry. I know this breaks a long-held tenet of boxed chocolate eating etiquette but I can’t help myself.
Perhaps this requires a public service announcement.
If I’m anywhere near your box of chocolates, and if, upon exposing the second layer for the first time (or so you think) you discover the chocolate covered cherry is missing, be assured it was not an error in the packaging. DO NOT send an angry email or letter or telegram to the chocolate company demanding a refund or some other form of redress.
Also, if chocolate covered cherries are your favourite you might consider removing them from the box of chocolates, both layers, before offering the box to me.
What is your favourite candy bar? Or if you no longer eat sugary treats, which treat do you fondly recall from your childhood?
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