I’m going to throw this out there and then duck: I hate chocolate cake. *ducks!!*
But before you continue to chuck rotten vegetables at me for my obvious travesty against the delectable dessert that is chocolate cake, I will simply take the opportunity to justify said preference with a “to each their own.” I do like chocolate. I love dark chocolate and coconut..Ohmygod. And I really love chocolate frosting…but only if it’s on a yellow or vanilla cake. So why am I baking a chocolate cake?
Because at some point in recent history I seem to have purchased a container of Hershey’s unsweetened cocoa…And because I was not aware of my foresight in purchasing said cocoa, so I bought another container of it this past weekend with the intention of making a recipe my cousin sent me. Now I have two containers of cocoa, and the fact that I’ve never opened the first one I bought (and didn’t even know it existed) should be testimony to how much cocoa we use in this house. To make matters worse, the recipe I swore I saw in the bundle she sent me is not there. Non-existant….So now I gotta use the stuff, right? Truth be told, I will not eat the cake, but send it to work with the Ryan instead. I will therefore get my itch to bake out of my system only without the caloric consequences that would lead to guilt. Foolproof, no? Except…the Ryan loves chocolate cake. Could be dangerous.
Along with making the cake from scratch (which I can honestly say I have never done. Ever.), I also thought it’d be a spiffy idea to make my own vanilla buttercream frosting to go on said cake. Why load it up with chocolate icing? Yuck!
So let’s satisfy that craving AND the need to create stuff and make some cake!!
Ingredients! Flour (2 & 3/4 cup), Sugar (2 & 1/4 cup), Baking Soda (2 tsp), Baking Powder (1/2 tsp), Salt (1/2 tsp), Butter (1 cup – 2 sticks – softened), Vanilla Extract (1 & 1/2 tsp), Eggs (4), Cocoa Powder (1 cup, unsweetened) and 2 cups of BOILING WATER.
In a separate bowl, measure out your cocoa powder. In the mean time, I hope you’re boiling your water. 🙂
When your water has boiled, add it to the cocoa.
Whisk until smooth and pretty. You are supposed to let it cool, and since I had just poured boiling water into the bowl and knew it wasn’t going to cool any time soon, I shoved it in the freezer for like 20 minutes. It gave me time to start writing this and type up a study guide for another final exam I have to take tomorrow.
In a medium bowl, sift and mix together all of the dry ingredients. Set aside.
In a large bowl, cream together sugar and butter until “fluffy” (the recipe’s word..xD)
Add the eggs one at a time until lovely and creamy. Ohya.
Stir in a little bit of the flour mixture…
Alternating with the cocoa mixture.
Pretty, no? Don’t mind the mess. I’m not the most graceful in the kitchen. 😛 But my food is always nummy (well…mostly always).
Lightly grease and flour your cake pan. The recipe called for three 9 inch round pans. I don’t have three 9 inch round pans. I do have this lovely springform pan that the Ryan’s parents got me for Christmas. I lurve it.
Pour your cake mixture in about half way up. Remember to leave room for the cake to rise in the oven. 🙂 Caphiche?Admittedly, I did have more batter than I had room in the cake pan, so I had to pour the rest into an 8×8 brownie pan. The Ryan had his own personal square cake. He was pleased.
Bake that bad boy on 350 for about 30 minutes. I am having issues whereby the middle of the cake won’t bake, so I have to lower the temperature and cook for longer. This went for like 45 minutes on 325 with some aluminum foil over the top. It’s either the pan or our POS apartment oven. The world may never know. 😛 Let it cool and then pop it out and onto a plate.
ICE IT. And then eat it. Ohhhhhh yeaaaaah. (I could do a step-by-step on how to make the icing but it is literally just “cream together butter and confectioner’s sugar. Then add vanilla. Then add milk or heavy cream – I used half and half cuz I didn’t have cream and thought milk would be too light – one tablespoon at a time until it’s the consistency you like. Done. Icing…so I thought it’d be redundant. Especially since I showed you how to make icing in the lemon sugar cookie post :O).
Enjoy!! It’s not too rich and is very yummy (I admit I ate some..curse you, PMS!!!). It is quite crumbly, though, so beware. 🙂 Bon appetite!