Perfectly Chocolate Chocolate Cake

      29 Comments on Perfectly Chocolate Chocolate Cake

This is an unusual venture for me, but a fellow sex blogger, Nilla, posted about a ‘recipe share‘  type thing being hosted by Jz at A Reluctant Bitch, I think it’s a fabulous idea.  ‘Tis the season to be eating…  And all that jazz.

Therefore, I submit to you (not really – submission is not my thing) in participation, my favorite chocolate cake recipe:

PERFECTLY CHOCOLATE CHOCOLATE CAKE

2 cups sugar
1 and 3/4 cups flour
3/4 cup cocoa
1 and 1/12 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup boiling water

Directions:  In a large mixing bowl, sift dry ingredients.  Beat in eggs, milk, vanilla, and oil at medium speed.  Stir in boiling water.  Bake in two 9-inch cake pans (greased and floured) at 350°F for 35 minutes.  When cool, frost with Perfectly Chocolate Chocolate Frosting.

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PERFECTLY CHOCOLATE CHOCOLATE FROSTING

1 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Directions:  Melt butter, then stir in cocoa.  Add powdered sugar and milk alternately, in increments.  Add vanilla.  Frost one round cake completely, then top with second round cake.  Frost the top and sides.

ALTERNATIVES

For mocha cake:  Omit boiling water.  Instead, use 1 cup hot coffee.

For spice cake:  Omit cocoa.  Instead, use 2 tbsp cinnamon, 1 tsp allspice, and 1/2 tsp nutmeg.  Bake in a greased and floured 9″x13″ pan at 350°F for 45 minutes, or until a toothpick inserted comes out clean.

For vanilla frosting:  Omit cocoa, and use 3/4 cup butter.  Add confectioner’s sugar if necessary, until desired texture is reached.

For dairy allergies:  Use shortening or Nucoa instead of butter.  Use almond milk in cake recipe.  Use either almond milk or soy milk in frosting recipe.

For gluten-free:  Use gluten-free baking powder and baking soda.  Use Arthur’s gluten-free multipurpose flour at exact measurement, or substitute rice flour at 2 and 1/4 cups.

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NOTE:  The original “Perfectly Chocolate” recipe was published by Hershey.  All modifications – tried, tested, tasty, and true – are my own.

For a list of participants and links to their goodies, see here.  And if you want to post a recipe of your own today, feel free to do so on your own blog then add your post link in the comments section below.  Happy eating!  😀

29 thoughts on “Perfectly Chocolate Chocolate Cake”

  1. Lindy

    Sounds like a really delicious recipe. Thank you for sharing it particularly with the different options.
    Hugs Lindy xx

    Reply ↓
    1. Mrs Fever Post author

      The mocha cake is probably my favorite (though it’s so hard to have a favorite, because CAKE), and I’m working on creating a mocha frosting. Please let me know how it goes if you try it! 🙂

      Reply ↓
  9. DelFonte

    My kids love chocolate with chocolate frosting too. Something they’ll enjoy baking in the holidays. Thanks for sharing DF

    Reply ↓
    1. Mrs Fever Post author

      When I was a kid, I loved making cake with my mom. She always used a hand mixer for the frosting, and my brother & I each got one beater to lick. It’s a tradition I continue with my hubby. He practically hovers until the frosting is done and he gets a beater. (It’s not nearly as pervy as it sounds!) He’d probably lick the bowl clean if I let him! 😉

      Reply ↓
  10. Katie

    Oh Mrs. Fever!!! 🙂 I SO LOVE a good chocolate cake! Rob loves it even more! Thanks for sharing your recipe, as well as all of the variations! I will be making this one soon. Many hugs,

    <3 Katie

    Reply ↓
  13. Kelly

    A good chocolate cake is a beautiful thing. A great chocolate cake is a wonder. his looks wonderful! I love the addition of the espresso powder.

    Reply ↓

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