Old Fashioned Chocolate Cake
A Very Happy New Year to all of you….
I hope you all had wonderful and relaxing holidays and wish that 2012 brings lots of joy, peace and happiness to all of us. Amen!!!
January is the month of resolutions for almost all of us, right. So like always I made few resolution too and I hope to follow them throughout the year… HOPE… I don’t know why but somehow me and resolutions don’t get along for more than few days, OK we all know what I mean….
Anyways one of the resolution which I make almost every year and I somehow follow is to eat healthy; don’t get me wrong here, I mean eat healthy and not dieting, God!!! I cannot diet, I need to my clothes tell me, my jeans beg me but I cannot. But this year I plan to go as much local and organic as I can.
With all this being said and resolution being made, I decided to bake a cake to celebrate and welcome a new year full of hopes and dreams. OK please don’t look at me like that, I said eating healthy which by no means mean giving up sinful indulgences right. Moderation is the key and good Old Fashion Chocolate Cake can harm no one.
This Old Fashion Chocolate Cake is heaven, I love it. I know it is big and fattening and completely outrageous but it is totally worth having and a little slice won’t harm you… This is such a uncomplicated recipe, it may not be the chicest looking cake but it can give a run to any in taste. The frosting too is very simple and delicious. I don’t fuss about getting the frosting smooth and perfect, infact I like the messy looking cake… It looks even more delicious like this.
Old Fashioned Chocolate Cake
- Unsweetened cocoa powder – ½ cup.
- Sugar – 1 ½ cup.
- Hot water – ¼ - ½ cup (as needed to make a smooth paste).
- Butter – ½ cup.
- Buttermilk – 1 cup.
- Eggs – 3 slightly beaten.
- Vanilla extract – 1 tsp.
- All-purpose flour – 2 cups.
- Baking soda – 1 tsp.
- Butter – 6 Tbsp.
- Powdered sugar- 2 ¾ cup.
- Milk – 1/3 cup.
- Unsweetened cocoa – ½ cup.
- Vanilla extract – 1 tsp
- Preheat the oven to 350 F. Grease and flour 2 9-inch cake pans.
- In a small bowl, mix the cocoa, ½ cup sugar and hot water (starting with ¼ cup of water and adding more as needed), stir all into a paste. Keep aside.
- In mixer bowl (or a large bowl, if doing it by hand), cream the remaining sugar and butter till light and fluffy.
- Add eggs and vanilla and blend well. Now add the cocoa and sugar paste and blend everything well.
- Mix baking soda with the flour. Finally sift in the flour mixture in the wet ingredients along with buttermilk. Add the flour slowly in three parts alternating with buttermilk, starting and ending with flour. Blend everything well. Make sure not to over mix.
- Spoon the cake batter into the 2 greased and floured pans. Bake the cake for 30-35 minutes, or until the toothpick inserted in the center comes out clean.
- Remove from the oven and turn out on a wire rack to cool.
- Enjoy just like this or frost….
- In a large clean bowl cream butter slightly with hand mixer( you can do this with stand mixer or by hand ), now add the sugar and with spatula fold the sugar into the butter little bit.
- Finally add milk, vanilla and cocoa and gently beat everything until glossy and smooth.
- With spatula spread the icing in between the both the layers, then cover the cake all over with icing.
- Remember, don’t worry about getting it to look smooth and perfect, messy looks really looks good my friend.