Recipe by Squirrelly Cakes, Premium Member © 2007 Sarah Phillips CraftyBaking.com
This is an easy, no-fuss recipe to make and you don't have to be an experienced baker to get good results and it bakes in one pan. I find that children really like this cake as it doesn't have a strong bitter chocolate taste. This is a low-rising snack cake. I use a hand mixer and it works fine.
CAKE RECIPE HELP
1 1/3 cup unbleached all purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk; if you don't have buttermilk, place half a tablespoon vinegar or lemon juice into a measuring cup and add 2% milk to the 1/2 cup mark
1 teaspoon vanilla
1/4 cup (4 tablespoons) unsalted butter or shortening
1 cup sugar
2 large eggs, beaten with a fork
2, 1 ounce semi-sweet chocolate baking squares, chopped and melted
1/3 cup boiling water
1. Position an oven shelf to the middle of the oven and preheat the oven to 350 degrees F. Grease an 8 x 8-inch pan.
2. Combine the flour, baking soda and salt in a medium bowl. Combine the buttermilk and vanilla.
3. In a medium bowl, cream butter and sugar on low speed for 4 minutes. Add beaten eggs and beat until well incorporated.
4. Add the dry ingredients and buttermilk mixture alternately in three amounts being careful not to overmix. Just mix in, until well incorporated.
5. Stir melted chocolate into boiled water.
NOTE: I melt the chocolate first, then add it to 1/3 cup boiling water as stated. I melt my chocolate by chopping it and then placing it in a metal or glass bowl over another bowl of hot, almost boiling water. That's called a make-shift double boiler.
6. Add chocolate / water to the cake batter. Beat on low until it is incorporated.
7. Pour into the prepared pan. Bake for 35-40 minutes, check after 30 minutes.
Cake is done if toothpick inserted in middle comes out with just a few moist crumbs, no wet batter. Do not overbake or the edges will be dry.
8. Cool in pan for 10 minutes and turn out to a wire cake rack to cool completely.
Frost and serve right from its cake pan.
The cake can be stored at room temperature for a few days, or frozen for a month or more. The type of frosting used will determine its storage requirements.