My awesome friend just passed this chocolate cake recipe onto me, and I think it’s amazing. Above is what’s left of it, at least.
It’s got that texture of the a cake made from a box, yet it’s from scratch. The secret is in the high sugar content. In this recipe the weight of the sugar greatly exceeds that of of the flour. Not only does sugar create a tender product, it also helps retain the moisture in the cake.
I didn’t have any instructions with it, so I just tried mixing the dry together, then mixing the wet together, then mixing the two, and voila! Awesome fluffy, soft, tender, chocolatey, moist cake. If only all things in life could be this easy…
I think it’s the all the liquid and oil in it that really keep the moisture in. The finished batter itself had the consistency of cream. I wasn’t so sure when I put it in the oven because it was so liquid – but it really surprised me by how much it actually rose!
Easy-peasy to make and in my opinion, one of the best scratch cakes I’ve ever had:
- 800 g granulated sugar
- 510 g all purpose flour
- 113 g cocoa
- 11 g baking powder
- 13 g baking soda
- 11 g salt
- 4 eggs
- 500 mL milk
- 250 mL vegetable oil
- 20 g vanilla
- 500 mL hot water or coffee
- Sift sugar, flour, cocoa, baking powder, baking soda and salt together.
- Beat eggs, milk, oil and vanilla together.
- Mix dry ingredients with wet ingredients in mixer with paddle until combined. Add boiling hot water or coffee. The batter will be very runny. Mix with paddle until there are no lumps (I think I did it at the end for about 20 seconds).
- Bake at 375 for 40-45 minutes, or until cakes springs back lightly to the touch and pulls from the sides of the pan. Makes 2 x 10″ rounds that are a 2″ high.
I’m not exactly sure where this recipe came from, but in my recipe sleuthing I’ve noticed that there are many sources and variations. Here is a similar version of it in volume cup & spoon measurements on the Food Network Website.
Update: January 29th, 2011 – I’ve done some trials and I found that this cake has worked well for me to sculpt shapes that aren’t too tall. It has worked well in these cakes:
- Canada Post Giftbox Cake
- Ice Cream Cone Cake
- Pizza Cake
- Ocean Themed Snorkellor Cake
- Art Grad Book Cake
- Big Cupcake Cake