This is a recipe that was inevitably going to end up on my blog at some point. There is a huge history behind this recipe. This is the recipe that we enjoyed growing up for all of our birthdays..and special occasions. It is a classic, easy chocolate cake recipe, that is delish! It always comes out moist, and is super quick and easy to make.
I am sure that my Mom has made this recipe more than 206 times..and we call it page 206, simply because that was the page number in the recipe book that it was in. I now carry on the tradition with my children…and this is the recipe they enjoy for birthdays as well. This recipe is courtesy of best of bridge. The only modifications I have made over the years is to throw in a spash of strong brewed coffee (brings out the chocolate flavour) and a splash of vanilla (just because I love vanilla).
My oldest son turns 13 tomorrow….hard to believe that we will have a teenager in the house – time goes so quickly! I wanted to make him cupcakes for his party today (just because they are easier to serve, with the exclusion of a knife)..originally I had wanted to make a rasberry buttercream icing (using fresh rasberries), until Jayden reminded me “Mom, I’m a boy – I don’t want pink icing” – hmmm I guess he has a point…so I went with a chocolate buttercream icing and sprinkled with grated dark chocolate..and topped with a rasberry…they look delish, hope the kids enjoy them.
I usually double this recipe (doubled will make about 24 standard size cupcakes) or one large cake (in a 9 x 12 inch pan)
– 1 cup white sugar
– 3 tbsp butter, room temperature
– 1 egg, beaten
– 1/2 cup of cocoa, fill this with boiling water (and I add some vanilla and a splash of brewed coffee) to make a total of one cup of cocoa liquid)
– 1/2 tsp baking soda
– 1/2 cup additional boiling water (this goes with the baking soda)
– 1 cup flour
– 1 tsp baking powder
Cream together sugar and butter. Add egg and cocoa liquid. Mix soda and boiling water, add this flour and baking powder, mix well.
This makes about a 9″ cake if you don’t double the recipe. Bake in a preheated oven at 350F for about 30 minutes…for cupcakes bake only about 20 minutes..or until a toothpick comes out clean. Again this recipe doubles..or even triples well – If you double the recipe for a cake..bake a little longer 40-50 mins.
Chocolate Buttercream Icing
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons cocoa
- 1/4 cup butter
- 2 tablespoons heavy cream
- vanilla (about a tsp)
- coffee, strong brewed (just a little splash)