Who loves chocolate cake? Most of us do! This recipe of Chef Barb’s Mom is a delicious, spongy and moist chocolate cake that is easy to bake. We hope it becomes a family go-to-recipe for delicious and quick desserts at home.
Yield: 1x 20cm (8”) square cake
Preparation time: About 25 minutes
Baking Time: About 35 – 40 minutes @ 175 C (350 F)
INGREDIENT LIST
- Knob of butter
- ½ cup (125mL) butter, at room temperature
- 1 cup (250mL) sugar
- 2 eggs
- ½ cup (125mL) cocoa
- 1 tsp (5mL) vanilla
- 1 ½ cups (375mL) all purpose flour
- 2 tsp (10mL) baking powder
- Pinch salt
- ½ cup (125mL) milk
- 1 tsp (5mL) baking soda
- ½ cup (125mL) boiling water
- 2 Tbsp (30mL) icing sugar, for dusting cake
EQUIPMENT LIST
- large-sized bowl
- wooden spoon
- measuring cups and spoons
- medium-sized bowl
- liquid measuring cup
- kettle
- 20cm (8″) cake pan
- spatula
METHOD
1. Preheat oven to 175C (350F).
2. Grease cake pan with a knob of butter.
3. In large bowl, cream butter and sugar until fluffy.
4. Beat in the eggs, one at a time.
5. Add cocoa and vanilla and beat until smooth.
6. In medium bowl, combine flour, baking powder and salt.
7. Add 1/2 flour mixture to the butter/cocoa mixture. Mix.
8. Measure milk. Add 1/2 of the milk to the butter/cocoa bowl. Mix.
9. Alternate with more flour mixture and milk.
10. Boil water in a kettle. Measure the water. Add the baking soda. Stir.
11. Pour into the cake batter and stir.
12. Pour into prepared pan. Bake for about 35 – 40 minutes at 175C (350F) or until toothpick poked into the centre of the cake come out clean.
13. Remove from the oven and cool on cooling rack. Run a dinner knife around the edge of the cake to loosen cake from the pan.
14. When completely cool, cut into squares and dust with icing sugar.
TASTY TIP
- This can also be served with a dollop of whipped cream or ice cream. Sprinkle with fresh berries.
SKILLS
STEP-BY-STEP – CHEF BARB’S MOM’S JIFFY CHOCOLATE CAKE!
STEP 1
Gather equipment and turn on oven to 175C (350F).
STEP 2
Gather ingredients.
STEP 3
Grease cake pan with a knob of butter.
STEP 4
In a large bowl, cream butter and sugar together until fluffy.
STEP 5
Add eggs, one at a time, and beat together after adding each egg.
STEP 6
Add cocoa powder and vanilla and beat together until smooth.
STEP 7
In a medium bowl, combine flour, baking powder and salt. Add 1/2 flour mixture to the butter/cocoa mixture & combine. Measure the milk. Add 1/2 of the milk to the butter/cocoa bowl & combine.
STEP 8
Add the other half of the flour mixture and combine. Add the other half of the milk and combine.
STEP 9
Boil water in a kettle. Measure the 1/2 cup of boiling water and add 1 tsp. baking soda and stir.
STEP 10
Pour water mixture into the cake batter and stir in.
STEP 11
Pour into prepared pan.
STEP 12
Bake for about 35 – 40 minutes at 175C (350F) or until a toothpick poked into the centre of the cake comes out clean. Remove from the oven and cool on a cooling rack. Run a dinner knife around the edge of the cake to loosen it from the pan.
STEP 13
When completely cool, cut into squares and dust with icing sugar. This can also be served with a dollop of whipped cream or ice cream. Sprinkle with fresh berries.
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Not to be copied or reproduced without express permission from the author
