This is my "go-to" chocolate cake recipe - so easy! It turns out a smooth, moist, even cake with a great chocolate-y flavour every time.
For the Christmas season and an event at work, I dressed it up with a peppermint glaze and crushed candy canes.
For the Christmas season and an event at work, I dressed it up with a peppermint glaze and crushed candy canes.
Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Glaze:
Icing Sugar
Hot Water
Peppermint Extract
Portions are up to you depending on how much of the glaze you want, but you could start with 1 cup of icing sugar. Put the icing sugar into a cup, and gradually add a couple drops of hot water, stirring each time, until you reach your desired consistency. Hint: the thicker it is, the more it will show up as white on your cake. Once you're happy with the glaze, add a couple drops of peppermint extract to your taste.
Topping: I took three candy canes and crushed them, then sprinkled them onto the cake *while the glaze was still fresh - so they would stay in place.
Chocolate Cake recipe originally from All Recipes.com
Theresa
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour your baking pan(s) - you can use two nine inch round pans, one bundt pan, or a tall 9" pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pan(s).
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Glaze:
Icing Sugar
Hot Water
Peppermint Extract
Portions are up to you depending on how much of the glaze you want, but you could start with 1 cup of icing sugar. Put the icing sugar into a cup, and gradually add a couple drops of hot water, stirring each time, until you reach your desired consistency. Hint: the thicker it is, the more it will show up as white on your cake. Once you're happy with the glaze, add a couple drops of peppermint extract to your taste.
Topping: I took three candy canes and crushed them, then sprinkled them onto the cake *while the glaze was still fresh - so they would stay in place.
Chocolate Cake recipe originally from All Recipes.com
Theresa