For his birthday this year my husband requested I make my Mom’s Chocolate Cake.
Our younger son and his girlfriend from San Francisco celebrated his birthday dinner with us. They were on their way down to Los Angeles for “ the Oscars”, (yes, I said the Oscars) ... those who have been reading my blog may remember that several years ago my husband and I went to the Oscars!
But, back to the chocolate cake…
This has been a family favorite for years. It is a no fuss recipe that requires not much more than dumping the ingredients into a bowl and mixing with an electric hand held or stand mixer until blended completely.
Although the baker in me sometimes feels the need to separate the dry and liquid ingredients, adding them to the batter alternately as so many recipes dictate.
However, it really is not necessary for this cake. But if you decide to follow that technique, first beat the eggs and sugar together until well blended. Then proceed beginning and ending with your dry ingredients.
It calls for oil instead of butter, and cocoa powder instead of chocolate. The addition of coffee enhances the chocolate flavor producing a cake that has a rich chocolate flavor, but yet a fairly light texture.
Here’s the recipe… (oh, and that scoop of mint chocolate fudge swirl gelato really put it over the top!)
Mom’s chocolate Cake
Ingredients
2 eggs
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ cup canola or vegetable oil
1 cup black coffee (room temperature)
1 cup milk
¼ teaspoon kosher salt
¾ cup cocoa
1 teaspoon pure vanilla extract
Pre-heat oven to 350 degrees.
Line two 8-inch layer cake pans with parchment paper or waxed paper to fit the bottom of the pans. Grease the sides and bottom of the pans with butter.
Combine all ingredients and mix well with an electric handheld or stand mixer.
Pour into 2 greased 8 or 9 -inch layer cake pans.
Bake in the middle of the oven for approximately 25 to 35 minutes. Test for doneness by inserting a cake tester in the center. When it comes out dry or with just a few crumbs the cake is done. You can also press lightly on the top to see if the cake springs back.
Let rest for about 10 minutes. Then carefully turn onto a cooling rack and gently remove the parchment paper from the cake.
When the cake is completely cool it is ready to frost.
I frosted it with my favorite chocolate frosting…
Soft and Creamy Double Chocolate Frosting
½ cup egg substitute, or 4 egg yolks, with enough milk added to equal ½ cup, plus additional milk, if necessary
½ cup unsweetened cocoa
1 teaspoon instant coffee (I used instant espresso )
1 teaspoon vanilla extract
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted
3 cups confectioners’ sugar (sifted)
4 teaspoons light corn syrup
Mix egg substitute or yolks, cocoa coffee, vanilla, and salt in a small bowl with a whisk.
Beat butter in a medium bowl with an electric mixer until light and fluffy.
Add melted chocolate and cocoa mixture; continue to beat until smooth.
Add confectioner’s sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium
speed until frosting is light and fluffy.
Add corn syrup, and beat
until frosting is smooth and glossy.
If frosting is still stiff, add
droplets of milk until it is of spreading consistency.
(Frosting can be
refrigerated for up to 1 week and microwaved for a few seconds until
just spreadable). Yield: 8 inch double layer cake