Sunday, August 18, 2013

The Perfect Chocolate Cake Recipe

Our friends Jason and Becky had some friends visiting from Bethel this weekend and they asked us if we would like to come over for meatballs Saturday night. Of course! Becky makes the best meatballs! Yes I have asked what makes them different, yes she has told me how she makes them, yes I have tried doing what she said. And No, they were not the same.

So anyways, I volunteered to bring dessert, but honestly I was so looking forward to said meatballs that I was having trouble feeling inspired. Fruit cobbler (...ehh) pound cake with blackberry sauce (...ehh) chocolate something. Yeah. Chocolate cupcakes...
London and I hopped on our bike and picked up sprinkles, cocoa and coconut flakes, and behold the results. Pretty decent. Considering I never make cupcakes.

But what really made it was this chocolate cake recipe that my Mom clipped out of a magazine ages ago and had passed on. Nothing mysterious about it, nothing complicated, nothing over the top devils-triple-chocolate-gooeyness about it. Just perfect chocolate cake that stays moist for days. Not that it ever lasts long enough to know...

I don't own cake pans (I know!) so I always turn this into cupcakes.

Perfect Chocolate Cupcakes
cupcake liners, makes about 30 cupcakes
1 ½ cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 TBSP baking soda
1 ½ tsp baking powder
1 ½ tsp salt
3 large eggs
1 ½ cups buttermilk (I used a scant less than 1 1/2 cups of milk and added a tsp of vinegar to sour it. Just let it sit a couple of minutes...
1 ½ cups hot water
¾ cup vegetable oil
1 ½ tsp vanilla extract
  1. Preheat oven to 350 degrees and fill your tins with cup liners. 
  2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl.  On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.
  3. I use regular muffin tins and bake for about 15 minutes, just make sure to test them

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