April is my birthday month and it wouldn’t be the same without cake. This easy-to-make recipe has become a craved staple in my family, passed on by my mom who likely clipped it from a newspaper or got it from an ingredients package years ago. It makes the most tender-moist, light and deliciously rich chocolate cake. Bet you can’t eat just one slice.
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla, pure or extract
- 1 cup boiling water
- 1/2 cup plus 3 tablespoons butter or margarine, room temperature
- 2 1/4 cups icing sugar
- 3/4 cup less 1 tablespoon cocoa
- 1-2 tablespoons hot water
- 1 egg
- 1/2 cup icing sugar
1. Preheat oven to 350°F. Butter and flour two 9-inch round baking pans. Set aside.
2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl.
3. Add eggs, milk, oil and vanilla to the dry ingredients.
4. Beat mixture for 2 minutes on medium speed using a stand or electric hand mixer.
5. Stir in boiling water until combined. The batter will be thin.
6. Pour batter into pans, dividing evenly between both. Bake in oven for 35 to 40 minutes or until tester inserted into centre comes out clean. Let cool.
7. To make the frosting, cream butter or margarine in a large bowl until light and fluffy.
8. Sift 2 1/4 cups icing sugar and cocoa together onto parchment or wax paper.
9. Slowly add the cocoa mixture to the creamed butter/margarine.
10. Mix in hot water, starting with just 1 tablespoon, then egg. If frosting is too thick or stiff, gradually add more hot water (1 teaspoon at a time).
11. Blend in remaining 1/2 cup icing sugar.
12. Chill frosting to spreading consistency, about 15 minutes.
Dab a couple tablespoons of frosting in the middle of a stand or large flat plate to prevent the cake from sliding. Place the first cake layer on top of the the stand/plate. Slide a few strips of parchment or wax paper under the edge of the cake to keep the stand/plate clean as you frost.
Put a large dollop of frosting on top of the bottom layer. Use an offset spatula (or dull-edged knife) to spread the frosting evenly over the top and just beyond the edge of the cake.
Place the second layer on top of the first and press gently to make sure it sticks. Put another large dollop of frosting on the top layer and spread it to the edges.
Frost the sides of the cake in sections, turning the stand/plate as you go.
Once the cake is fully frosted, garnish the top with dark chocolate curls (optional). Gently pull away the strips of parchment or wax paper.