Happy National Chocolate Cake Day! Obviously, we couldn’t let this one slide by without acknowledgement--if you’re reading this from Body Well...stop and come back in a few weeks…
Feathery Fudge Cake (This one is our family recipe. You don’t mess with a classic.)
For the cake:
- ⅔ cup butter, softened
- 1 ¾ cups sugar
- 2 ½ oz melted unsweetened chocolate
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 ¼ cups ice water
Cream together butter and sugar. Add in vanilla and eggs gradually and whip until light.
Cream in melted chocolate.
Sift together flour, salt, and soda. Add to creamed mixture alternatively with ice water. Beat well after each addition and scrape sides often.
Bake in 2 greased or paper-lined 9” cake pans at 350 deg F for 25-35 min.
For the frosting:
- 6 oz butter
- 3 oz melted unsweetened chocolate
- 3 cups sugar
- 5 ⅓ oz evaporated milk
- ¼ tsp baking soda
- Pinch salt
In saucepan, combine butter and chocolate. Let melt slowly.
Add sugar, milk, soda, and salt. Cook until it forms a soft ball when dropped in cold water.
Let stand until warm, about 110 degrees F.
Beat well and frost cake while warm.
Secondly, it's my next-in-my-baking-cue recipe, straight from Smitten Kitchen:
Chocolate Olive Oil Cake
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup (150 grams) granulated sugar
3/4 cup (145 grams) dark brown sugar
1/2 cup (120 ml) olive oil
1 1/2 cups (355 ml) water or coffee
1 tablespoon (15 ml) cider vinegar or white vinegar
3/4 cup (135 grams) semisweet chocolate chips
2 tablespoons (10 grams) cocoa powder
3 tablespoons (45 ml) olive oil
1 tablespoon (20 grams) light corn syrup (for shine)
A pinch or two of flaky sea salt
Make cake: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
Cake keeps: At room temperature for 2 to 3 days and up to a week in the fridge. On day 4 in the fridge, ours was as moist as day one, basically a miracle.
Finally, the best single serving mug cake I have found from Table For Two Blog:
1/4 cup all-purpose flour
2 tablespoons dark chocolate cocoa powder
1/4 teaspoon baking powder
3 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons dark chocolate chips
1/4 cup + 1 tablespoon warm milk (you'll want to pop this in the microwave for like 30 seconds so it's not super cold otherwise it'll seize up the coconut oil)
2 tablespoons melted coconut oil
In a medium bowl, whisk together dry ingredients and dark chocolate chips.
Whisk in the milk and coconut oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
If you're adding peanut butter or any nut butter spread, at this time, put it in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 90 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
Carefully remove from microwave and enjoy!
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 90 seconds. This is slightly longer than the original chocolate mug cake because the batter is thinner because the liquids are warm vs. cold liquids. Knowing this information, it may help you better judge how long to cook yours for and at what power.