Laurel’s Delectable Chocolate Cake

 

The Recipe For The Chocolate Cake
That Will Make You Plotz
!

chocolate-cake

1/4 cup of cocoa powder
3/4 cup of water
1/2 cup of canola or other cooking oil
1 stick of salted butter

3 eggs (room temperature)
2 cups of sugar
1 tsp. vanilla extract

2 cups of flour
1 tsp. baking soda
pinch of salt
(all of that gets sifted together)

3/4 cup buttermilk (room temperature)

put the first 4 ingredients in a small saucepan and stir it, bringing it all to a gentle boil and then remove from heat to cool, thoroughly

line two or three 9″ cake pans with waxed paper and grease (I like to grease under and over the waxed paper and the sides of the pan and I use some softened butter for this)

beat the eggs until fluffy and add the sugar and vanilla

preheat oven to 350 degrees

add cooled chocolate mixture to the egg mixture and beat gently

THEN add 1/3 the flour mixture and alternate with 1/3 buttermilk, and beat slowly, but don’t over beat each time, alternating and finishing with the buttermilk

Pour into the pans

bake for 30 minutes and test (if using three cake pans, test after 20 minutes) The center should be very slightly wet, but it might need a bit more time in the oven. Do not over-bake!

***

Icing


one and 1/2 sticks of butter room temperature (I use salted butter)
3/4 box of confectioners sugar
1 tbsp water
1 tsp vanilla
1/3 cup or so of cocoa powder

mix all that really well.. This is not rocket science and you can adjust ingredients to taste

ice the cake (but wait for it to be nice and cool) and enjoy

It is even better on the second day! It does not need to be refrigerated, (unless it’s going to be out for more than a few days) but it does freeze really well. You can even freeze the cakes if you want to make in advance and then frost later. But defrost the frozen cakes first before applying the icing.)

freaking-out-over-your-paint-colors