Quick Chocolate Cake

To date this is my go-to recipe for chocolate cake.  It is very easy to whip up!  I go easy on the frosting whenever I make it (but honestly I would love to make more and pipe nice pretty flowers).  You can easily halve the recipe which I have done on numerous occasions.  I usually make this cake the day before because I find chocolate cakes and brownies usually taste much better the next day.  This time I made the frosting a little thicker so I could spread evenly around.  Sometimes I thin it out a bit and spread it over the top and just let it drip down the sides.  I usually use half of the frosting recipe I have written below.

Chocolate Cake
Adapted from Dish Entertains

2 eggs
2 cups buttermilk*
2 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup canola oil
2 tsp vanilla bean paste Halal Vanilla Powder or Extract

* I used a combination of milk and vinegar.  Please refer to Substitution page 

Preheat oven to 350 F.  Grease 2 8" round cake pans and line with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, add the flour, sugar cocoa powder, baking soda, baking powder and salt.  Stir until combined.  With the mixer on low gradually add the oil, egg, buttermilk and vanilla.  Increase speed to medium-high and beat for 2 minutes or until combined.

Pour the batter in the prepared pans and bake 30-40 minutes or until a tester comes out clean.  Transfer  pans to a rack to cool.

Once cake is cooled, place on round on a cake plate and ice.  Top with second layer and frost top and sides.

Chocolate Icing
Note: I used half of the recipe below and used a little less milk to make a thick frosting

1/2 cup butter, melted
1/2 cup cocoa powder
4 cups powdered sugar
1/4 cup milk

Beat all the ingredients in the bowl of an electric mixer until creamy.  Add the amount of milk according to how thick or thin you would like the icing to be.



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