This post is courtesy of our lovely friend Liz who shares our love of great food and great friends. She made this cake for our friend’s birthday weekend at the cottage and everyone fell in love! Thank you Liz for the post 🙂
This chocolate cake recipe has quickly become a staple in my family and friends lives. Its rich flavour and moist, dense texture make it THE BEST chocolate cake I’ve ever had.
The recipe is a little time-consuming and very different from any other cake recipe I’ve ever done but it’s worth it…and your friends will thank you.
The recipe is originally intended to be used in a Bundt pan (and I recommend this) however I couldn’t find one at the time, so I used 2 small round cake pans…worked great!
Here we goooooo!
Preheat the oven to 350 degrees F.
In a bowl, mix 2 cups sugar with ½ cup of vegetable oil.
In another bowl, sift together:
1 ¾ cup flour
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
¾ cup cocoa
Add to the sugar/oil mixture:
1 cup milk
2 tsp vanilla
½ cup sour cream
Add all dry ingredients (slowly while mixing). Mix 1 cup boiling water to mixture and blend together with spatula.
Grease the two pans with butter. Divide the cake mixture into the two pans and bake for about 35-40 minutes, or until a cake tester comes out clean. After they’ve cooled for 20 minutes, turn them out onto a cooling rack to cool completely.
¾ cup icing sugar
½ cup cocoa
1 tsp vanilla
1 tsp milk
In a medium bowl, sift together the sugar and cocoa. In another bowl, cream the margarine until smooth, then gradually beat in sugar mixture and milk. Blend in vanilla. Beat until well blended and has the creamy consistency of frosting.
Place 1 half of the cooled cake flat side up on a serving plate and spread about 1/3 of the icing on top. Place the second half on top, rounded side up, and spread the remaining icing evenly on top and around the sides.
Now enjoy this sinful and decadent cake…and don’t forget to share!