Top | Cakes and Muffins
Carrie's Chocolate Cake
(recipe, Carrie Floyd)
This recipe for chocolate cake lends itself to a number of variations. In my family it’s called Birthday Cake when paired with Chocolate Ganache Frosting, cream-cheese frosting, or whipped cream and berries. Dressed up with Coconut-Pecan Filling, it becomes German Chocolate Cake. Baked in a loaf pan, sans frosting, we call it Chocolate Bread.
- 1¾ cups all-purpose, unbleached flour
- ¾ cup unsweetened, Dutch-process cocoa powder
- 1 cup sugar
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- ½ tsp. salt
- 1¼ cups buttermilk (low-fat is fine)
- 2 large eggs, lightly beaten
- 1 cup brown sugar, lightly packed
- ¼ cup canola or vegetable oil
- 2 tsp. vanilla
- 1 cup hot, strong black coffee
- Preheat oven to 350 degrees. Grease and flour two 9-inch round pans or one 13-inch-by-9-inch pan, or use cupcake papers in a muffin pan.
- In a large bowl, sift together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the buttermilk, eggs, brown sugar, oil, and vanilla until just combined. Add the wet ingredients to the dry and beat, either by hand with a large whisk or with an electric mixer on medium speed, for 2 minutes.
- Whisk in the coffee, about ⅓ cup at a time, and stir until completely incorporated. Batter will be quite thin.
- Pour batter into prepared pans and bake for 30 to 40 minutes (slightly longer for the rectangle cake and 20 to 22 minutes for cupcakes), or until a toothpick stuck in the center comes out with a few wet crumbs on it. (The secret to this cake is erring on the side of underbaking rather than overbaking; if your toothpick comes out dry, then the cake is overbaked.)
- Remove from oven and let cool before frosting.
This cake is any easy one to adapt given the contents of your pantry. I've substituted melted butter when I ran out of oil, a friend tells me that it turns out just fine using milk instead of buttermilk, another friend has subbed beer for the coffee.