Got up today and three year old Vincent asked, “Noni, can we bake a “Chockwitt” Cake??” Being quarantined for almost 6 weeks now, we have been doing a lot of baking together ……Lemon Cake to eat with Pontchatoula Strawberries, Cinnamon Rolls to share with his three cousins Vanessa, Ashton and Giselle, and now a chocolate cake from scratch!
This is a very quick cake to put together and you probably have all in the ingredients on hand already!! If you don’t have real buttermilk, you can just add 1 tablespoon of vinegar (white or Apple Cider) to the one cup of whole milk and let stand 5 minutes.
This batter yields a two layer 8″ cake or two-9″ layers. I prefer the 8″.
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Sue B.’s Moist Chocolate Cake GROUP 1 3/4 cups cocoa powder 3/4 cups boiling water GROUP 2 1 cup buttermilk 1 cup oil 4 large eggs 1 t. vanilla GROUP 3 2 cups sugar 2 cups flour 1/2 t. salt 2 t. baking soda Stir group 1 ingredients together. Set aside. Stir group 2 ingredients together. Set aside. Stir group 3 ingredients together. Stir group 3 into group 2. Stir in group 1. Bake at 350 in greased and parchment lined, round cake pan(s) until cake springs back when lightly pressed. Approx. 25 minutes, |
Cool completely before frosting. I love the recipe for Chocolate Frosting on the back of the Hershey’s Cocoa box. Make sure you use real butter!!
Bon Appetit…………Until next time
Chiqui
Cookery N'Orleans Style 
Looks like Vincent is really having a wonderful time helping you!
That recipe is so great and works with gluten free flour too.
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Such a great recipe!! Even made it with granulated Stevia and was great, too!!
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