shana

Chocolate Cake

It’s something about the colder temperatures and the month of December that makes me want to get in the kitchen and bake. Whisking, whipping and folding is what I want. Last night was one of those nights where I couldn’t sit still so I took to the kitchen and looked around for something to make. I found the below recipe online but tweaked it by adding espresso powder, which amps up any chocolate recipe. I also decided to make it at least somewhat healthy by subbing in wheat flour, olive oil and Splenda.

I decided to make the icing by hand, which is no easy feat if you’re familiar with icing. The recipe is the standard one on the back of the Hershey’s cocoa powder box. But again, I tweaked it by adding in an extra teaspoon of vanilla.

The cake turned out wonderfully moist and chocolatey. The icing, fudgy and smooth. Everything I look for in a cake. Enjoy!

CAKE INGREDIENTS

  • 2 cups all-purpose flour ( I used wheat flour)
  • 2 cups sugar (I used Splenda)
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup skim milk
  • ½ cup vegetable oil ( I used olive oil. Make sure it’s a very light one)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

DIRECTIONS

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans or one 9 x 12 pan by spraying with baking spray or buttering.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

FROSTING INGREDIENTS

  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup Cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla extract

DIRECTIONS

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.

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