This is a classic, plain chocolate cake where all the ingredients are placed in a bowl and beaten together. Unlike other cakes (like the White Chocolate Raspberry Birthday Cake) where you have to combine butter, dry ingredients, milk, and meringue all in a certain order, this is super easy.
I made this as my birthday cake in 2015. I’ve been making my own birthday cakes since I was about 13 years old, so this year was no different. The chocolate flavour of this cake is enhanced by adding a bit of instant coffee powder to the mix. The recipe says to frost with your choice of frosting; I made a cooked rum buttercream frosting and used that as both a filling and frosting.
This recipe can also be made into chocolate cupcakes; place liners in 2 dozen 3-inch muffin-pan cups and fill each half-full with the batter. Bake 20 minutes or until toothpick inserted into the centre of one comes out clean.
- 2 cups flour
- 1¾ cups sugar
- ¾ cup cocoa powder
- 1¼ cup milk
- 1 tsp instant coffee powder
- ¾ cup butter or margarine
- 3 eggs
- 1¼ tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- ½ tsp baking powder
- Preheat oven to 350F.
- Grease and flour two 9-inch cake pans.
- In a large bowl, measure all ingredients.
- With a mixer at low speed, beat until well mixed, constantly scraping the bowl.
- Beat for 5 minutes at medium speed, scraping the bowl occasionally.
- Pour batter into prepared cake pans and bake 30-35 minutes, or until a toothpick inserted into the centre comes out clean and dry.
- Cool layers in pans on wire racks for 10 minutes; remove from pans and cool completely on racks. Then frost with frosting of choice!