"Oh yes," said Mother, "you may be sure that there will always be
plenty of chocolate cake around here."
- A Baby Sister for Frances, Russel and Lillian Hoban
Every family ought to have their own go-to chocolate cake recipe, and this happens to be ours. I got it off the back of the packet of Ghirardelli's Premium Baking Cocoa and it's their recipe for their Grand Fudge Cake (or cupcake). One time I ran out of confectioner's sugar and discovered a way to make a nice chocolate frosting without it.
2 cups all-purpose flour
¾ cup unsweetened cocoa
1 t baking powder
1 t baking soda
½ t salt (I omit this if I use salted butter which is sometimes the only thing available)
1 cup butter
1 ¾ cups sugar
2 t vanilla
2 large eggs
1 ⅓ cups milk
Preheat oven to 350°F. Line two 9" round cake pans. In a bowl, sift together baking powder, baking soda, and salt. In a large bowl,cream butter and sugar until well blended. Add vanilla and eggs. Alternately add flour mixture and milk (starting and ending with flour mixture) while mixing until smooth. Pour into the pans. Bake for 30-35 minutes or until toothpick inserted in the middle of the cake comes out clean.
No Confectioner's Sugar Chocolate Frosting
1 cup sugar
¼ cup unsweetened cocoa
¼ cup butter
¼ cup milk
1 t vanilla
Bring the first 4 ingredients to a boil for 1 minute. Turn off heat then add vanilla. Cool partially and then beat at high speed for 3 minutes. Spread on cooled cake.