Chocolate Cake Craze

Last Friday was my amazing father’s birthday, and to celebrate, I decided to bake him a yummy—and homemade—cake! Though I really wanted to follow this Buttermilk Birthday Cake recipe and top it off with milk-chocolate icing, Dad put in his veto vote and demanded a chocolate-on-chocolate version.

After a little digging and a handful of suggestions from friends and co-workers, I settled on a tasty-looking Devil’s Food Cake, with my own little twists and tricks here and there.

ImageThe recipe called for a cup of hot coffee, but knowing how picky my Dad can be, I left it out. Though I can’t compare it to what the original tastes like, the cake I made turned out just perfectly. (Not shown here: the cakes cooling on my face-down wine rack, as I don’t have a wire rack yet!) As for frosting, you can simply make your own or buy a prepackaged version—which I had to do, being pressed for time.

Check out the recipe below.

Image Devil’s Food Cake (from

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups sugar

1 cup vegetable oil

1 cup hot coffee (optional)

1 cup milk

2 large eggs

1 teaspoon vanilla

1. Preheat oven to 325 F.

2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk, and mix at medium speed for 2 minutes. Add eggs and vanilla, and beat 2 more minutes. Expect batter to be thin.

3. Pour into a 9″ x 13″ greased and floured pan, or 2 9″ round pans. Bake 9″ x 13″ pan for about 45 minutes, or 9″ pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.

P.S. What are some of your fail-proof tricks for icing a cake? Share in the comments section!


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