We don’t know who Sue B. is, but she makes a good chocolate cake! At least according to Fuzz, who chose this cake as today’s recipe and did most of the baking. Good job, Fuzz!
This delicious cake is perfect for novice (or 8 year old) bakers since it doesn’t involve any creaming and can be made with a whisk and a spoon. And for a cake that’s basically just dumped and mixed together, it has a surprisingly light texture. Compared to the Chocolate Butter Cake from a few days ago, it’s lighter and less tight crumbed. Compared to Favorite Cocoa Layer Cake, it’s just lighter and less dense. Is it our favorite of the 3? I’ll let you know tomorrow once it sets.
Fuzz hopes you like her decorating job. Her plan was to make a giant Mickey Mouse head with red & yellow icing, but it didn’t work out so she made a big red & yellow design and stuck a paper Mickey Mouse in the middle.
- 3/4 cup boiling water
- 3/4 cup unsweetened natural cocoa powder
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups granulated sugar (14 oz)
- 2 cups all purpose flour (9 oz)
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 oz unsweetened chocolate
- 1 1/2 oz semi-sweet chocolate
- 1 1/2 sticks (12 oz) unsalted or salted butter, room temperature (important)
- 3 T. unsweetened cocoa powder
- 3/4 pound powdered sugar (about 3 cups)
- 4-5 T. buttermilk (or regular milk plus more if needed) — room temperature NOT cold
- 1 teaspoon vanilla
- Pinch or two of salt — if using salted butter, omit
- Preheat oven to 350 degrees F. Spray 2 9-inch round pans with flour-added cooking spray and line bottoms with a round of parchment paper.
- Mix cocoa and boiling water together in a small bowl or large measuring cup; set aside.
- Mix buttermilk, oil, eggs and vanilla together in a large mixing bowl
- Mix sugar, flour, salt and baking soda together in a second mixing bowl.
- Mix dry ingredients into buttermilk/oil mixture and stir well with a heavy duty rubber scraper. Mix in cocoa mixture – ours was still very warm when we stirred it in. Stir until well mixed (though batter might have a few lumps). Don’t overbeat the flour.
- Pour batter into pans and bake at 350 for 30 minutes or until a cake tester comes out clean. Let cool in pans for 10 minutes. Turn from pans and cool.
- Frosting: Melt both chocolates in microwave, double boiler or bowl set over barely simmering water; set aside to cool. Beat the butter until creamy. Make sure it’s not too cold or it might cause the chocolate to re-solidify. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well; add remaining powdered sugar, then add room temperature milk, vanilla and salt, beating and scraping until you get the consistency you like.