Wednesday, February 4, 2015

Classic Chocolate Cake

So the other day was National Chocolate Cake Day.  As usual I'm a day late and a dollar short.  I didn't know it was National Chocolate Cake Day in time to make a cake and post it on the blog, but I did manage to make an AWESOME cake that evening for dessert.  I used a dark chocolate cocoa powder for the cake part and a regular cocoa for the frosting.  The result was superb.  That cake part isn't too sweet, but the sweet frosting balances everything out.  AND it goes together quickly in one bowl.  If you're looking for a perfect piece of Classic Chocolate Cake, this is it!

The perfectly, classic chocolate cake...
Frosted and ready to celebrate...
Enjoy with a big glass of cold milk!
OR, like my husband a glass of Coffee Stout.
He said the coffee beer paired great with the
cake.  I took his word for it and had a Diet Coke!

Classic Chocolate Cake

2 cups granulated sugar
1 3/4 cup all-purpose flour
3/4 cup special dark cocoa (I used Hershey's)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350 degrees F.  Spray a 9x13-inch pan with non-stick spray.  In the bowl of a mixer stir together dry ingredients.  Add eggs, milk, oil and vanilla.  Beat for about 2 minutes at medium speed.  Slowly mix in the boiling water.  The batter will be thin.  Pour into prepared pan.  Bake for approximately 35-40 minutes, or until cake springs back when lightly touched and a cake tester inserted near the center comes out clean.  Cool completely before frosting.

Classic Chocolate Frosting

1 stick unsalted butter
3 cups (or more) confectioner's sugar
2/3 cup cocoa powder (I used Hershey's regular cocoa powder)
1/3 cup whole milk
1 teaspoon vanilla

Melt the butter in a microwave safe bowl, then pour into bowl of electric mixer.  Combine the powdered sugar and cocoa powder and add to the melted butter.  Mixture will become like "gravel." Slowly add the milk and increase speed to medium.  Add vanilla and beat until fluffy.  (You may need to add more or less milk or confectioner's sugar to get the desired thickness of frosting you want.)  Frost cooled cake and enjoy!

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