Moist Chocolate Cake
The locals (and some tiny people in my family) have really enjoyed the dessert course of meals we've shared with them in our home, especially this cake. This month, I took a break from hosting locals for dinner but I still had the opportunity to make this favorite of ours for a precious friend who moved away. Mine doesn't always turn out pretty but it is usually a hit with the taste buds.
Original recipe from http://foodess.com/1982-moist-chocolate-cake.html
IT'S A SUPER EASY AND REALLY YUMMY CAKE! Only make it for guests though since, it's full of yumminess which translates to sugar and fat lol
I have made it with a simple cream cheese icing since I've been able to score cream cheese here and it's a treat for everyone to have that here, but any icing would be good on it. I've tried it here with white butter cream icing also. Any who, on to the recipe:
Ingredients:
1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup and then filling the rest up with milk; let stand for 5 minutes until thickened)
1/2 cup melted butter
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Instructions:
1. Preheat oven to 350 degree (or if you are in my apartment, just the highest setting the oven goes and just keep a watch on it!). Grease and flour two 9-inch baking pans (or line with parchment paper) (I now use one big 9x13 pan instead) and set aside.
2. Stir together the flour, sugar, cocoa, baking soda, and salt. Stir together the eggs, buttermilk, melted butter, and vanilla. (although the original recipe does not call for using two bowls, one for dry and one for wet ingredients, I use two bowls and then combine them) Pour the wet ingredients into the dry ingredients and beat until smooth (about 3 minutes). Stir in the hot coffee with a rubber spatula. The Batter will be very runny.
3. Pour the batter evenly between the two pans (or in the one big pan)and bake on middle rack of oven for about 35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
4. Allow to cool 15 minutes, then run a butter knife around the edge of the cake. Cool completely before frosting.