Amazing Chocolate Cake

This is a recipe for chocolate cake that goes back generations in my family, and it's also the best tasting chocolate cake I've ever had.

I love cake, and it is quite possible that chocolate cake is my favorite cake of all. The recipe that follows is quite old, and kind of odd because it uses boiling water - but I guarantee, it will likely be the best chocolate cake you’ve ever had. Please read on and give it a try!

Despite its humble appearance, this is a cake for people who worship chocolate

Ingredients

• 2 cups flour¹

• 2 cups sugar

• 1 cup cocoa

• 2 tsp baking soda

• 1 tsp salt

• 2 eggs

• 2 tsp vanilla

• 1 cup vegetable oil

• 2 cups hot water²

Directions:

Cake:

1. Preheat oven to 360f, and put 2 cups of water in a kettle and bring it to a boil.

2. Mix the flour, sugar, cocoa, baking soda, and salt together until combined.

3. Add the eggs, vanilla and oil and try your best to get it all mixed together. At this stage there might not be enough liquid to mix into all the flour - just do your best and when you’re ready to give up - just give up and go to the next step.

4. Begin to add the boiling water - a little at a time. Add about 1/2 cups, and mix; then add another bit, then mix, and so on. It’s very important not to add all the hot water at once. This process is called “tempering”, and it it necessary to keep the flour from making dumplings and from turning the eggs into scrambled eggs. Once all the water is properly mixed in, give it a good mix with the whisk (I go vigorously for about 30 seconds) or use your electric hand mixer, etc.

5. Pour into a greased 9“x12” (23cm X 30.5cm) pan, and bake at 360f for 35 minutes. Do not try to bake this in a bunt pan - it will be a disaster!

6. When time is up, use a toothpick to test if the cake is done. Stick it in the center and if it comes out clean, the cake is done. If there’s any wet cake batter on the toothpick, stick it back in for two minutes and test again (repeat if necessary).

7. Let the cake cool in the cake pan for about 2 hours before icing.

Icing:

In a bowl, mix 2 tbsp of butter and I-2 tbsp of milk with 1/3 cup of cocoa and about 1 & 1/2 cup of icing sugar. Start with one cup of the icing sugar and then just keep adding until the consistency is right. Add more milk if needed, and if it gets too wet, just add more icing sugar. If you have only ever bought pre-made cake icing - this will blow your mind - there is no comparison!

Why this works

Based on my research, the key to this cake’s fantastic flavor and texture is the hot water. It helps to dissolve the cocoa and sugar (better consistency); it helps to activate the chemical reaction with the baking soda (better lift); it helps to activate flavor compounds in the cocoa (better flavor); it changes the properties of the flour, allowing it to hang onto more moisture (better moistness) and finally, the added heat kick-starts the baking process because the batter is already hot when it goes intro the oven, created more steam more quickly (better softness). This cake has an intense chocolate flavor, but it is also rich and sweet and soft in texture. Put simply - it has it all!

Final thoughts

They say that people love chocolate because it has chemical compounds that affect neurotransmitters in the brain in such a way that can result in feelings of pleasure and euphoria. I don’t do drugs, but I love chocolate, and I love feelings of pleasure and euphoria, and I say that this cake it the perfect delivery system for those sensations!

FREE SHIPPING FROM VESEYS SEEDS

Use my coupon code “GAVS23” to get free shipping from Veseys Seeds. At least one pack of seeds must be included in the order. Free shipping is not applicable on surcharges on larger items. Promo code is valid until November 30, 2023.

GET 10% OFF AT THE HUDSON VALLEY SEED COMPANY!

If you live in the USA, use my coupon code “maritime10” to get a 10% DISCOUNT on any order from the Hudson Valley Seed Company. In addition (see details), all seed orders over $35 will get free shipping!

Here’s a video on how to make it:

1. I’ve tried this recipe with gluten-free flour and it works. I find it tastes best with all-purpose or baking flour, but for those with dietary restrictions or for those entertaining such individuals - this is a good way to make a dairy-free & gluten-free desert that everyone will actually enjoy.

2. For added intensity, use two cups of hot black coffee instead. It’s REALLY good!