Monday, January 28, 2008

Comfort Food Monday: Super-Easy Chocolate Cake

Does anything say comfort like chocolate?

Alan made this when we had company the other night. The apartment smelled sweet for two days.


3 c Sifted Cake Flour (All-Purpose will do it it’s all you’ve got)
2 c Sugar
½ c Cocoa Powder
½ t Salt
1 T Baking Soda
2 lg Eggs, beaten
1 c Buttermilk (or Sour Milk – see note)
1 c Vegetable Oil (or melted butter)
1 c Hot Water
1 T Vanilla


Pre-heat the oven to 350 degrees. Butter a 9” x 13” baking pan.
Whisk together the flour, sugar, salt and cocoa powder.
Make a well in the centre and pour in the eggs, buttermilk and oil/butter. Mix together very well (you can use a spoon, whisk or electric beaters).
Stir in the hot water and vanilla and beat well. (Relax; you can’t overmix this.)
Pour the batter into the prepared pan and bake for 40-45 minutes. The cake is done when a toothpick inserted into the centre of the cake comes out clean.


If you don’t have buttermilk, make sour milk by putting two tablespoons of vinegar or lemon juice in a cup and topping up with milk.
If you want, you can add any of the following to the batter: dried cherries or cranberries, chopped nuts, chocolate chips, marshmallows, and/or finely grated carrot.


Jane M said...

mmm, that looks awesome. Does buttermilk go bad? I'm guessing it does. I had to buy some a couple of weeks ago for some muffins and have been looking for ways to use it up without overdosing on blueberry muffins. I'm definitely going to make this on the weekend. And I'm enjoying the nice bigger picture format, too.

Barb McMahon said...

Thanks Jane!

Alan says that buttermilk does go bad, but if you're baking with it you have more leeway than if, say, you're using it in a cold soup.

Mold is a bad sign, no matter what...