My daughter has been home sick today and asked for cake as comfort food. This is a first. She wanted boxed cake and frosting, because she’s too sick to make cake. No way I’m bringing chemical cake into this house when real cake is SUPER easy!
This is my mom’s famous chocolate cake recipe from my childhood, with a few tweaks of my own. I haven’t make this in at least 10 years, I had forgotten all about it until Comfort Food Chocolate cake was requested. When Alexa started baking I tucked this recipe away due to the boiling water and her being infamous for spilling things. She’s 14 now so I tucked it away for way too long
2 cups flour
2 cups sugar – I used a raw unbleached cane sugar. The granules are larger so that does affect how the cake bakes
¾ cup Epicure’s Cocoa
2 tsp Epicure’s Baking Powder
1.5 tsp Baking Soda
1 tsp salt – I used sea salt in a form meant to be ground up – like what you find on salted caramels
¼ tsp Cayenne powder – you won’t taste the heat, it just cranks up the chocolate flavor
1 cup milk
½ cup Avocado or other healthy oil
2 free range organic eggs
2 tsp Vanilla extract
1 cup boiling water
Mix first ingredients in your stand mixer, add milk, oil, eggs and vanilla and mix on medium until well combine –I turned it on and walked away to get my baking pans & put a few things away. Slowly add your cup of water and turn the mixer on it’s lowest setting until no longer sloshy, then turn up and beat on high for 1 min to aerate.
Cake will be MUCH thinner than you’re used to. That’s OK, pour it into your 2 prepared 8-9” pans. I poured mine into 2 Steamers. When not cooking a meal in the microwave they make awesome baking pans!
Bake at 350 for ~30 mins, until toothpick comes out clean. Remove and cool in baking pan on wire rack until barely warm, then turn out and cook completely. When using the heavier sugar you get an almost ‘crisp’ crust on the cake that is a complete dream on the soft moist cake below.
This cake is so moist and rich it doesn’t need a full frosting and that worked great since I only had ~1 cup of icing sugar. I mixed 2 Tbsp butter, 1 tsp clear vanilla, 1 tbsp coffee cream and my icing sugar and beat a few mins. I added more coffee cream until it was the consistency I wanted and then I beat it on high for a couple mins to make it almost fluffy & drizzly at the same time. It’s like magic.