The Best Chocolate Cake

Standard

Years ago the ladies in the church I grew up in put together a cookbook.  Little did I know, my mother saved a copy for me when I got married.  Yesterday, I had a craving for a simple, non-rich chocolate cake.  I was thinking along the lines of boxed devils food cake.  Being in Japan, that is a bit harder to find than back home and I had to settle for home made.  I found this simple chocolate cake in the church recipe book and was quite satisfied.  I quite like cakes made with cocoa powder instead of chocolate.  I made this cake for breakfast, yes breakfast, this morning and it was everything I had dreamed of.

The Best Chocolate Cake

Anne Chorneyko

1 cup sugar

tastes great iced with hot raspberry jam

tastes great iced with hot raspberry jam

4 tablespoons butter

1/4 cup cocoa powder

1 egg

1 teaspoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 cups flour

1 cup hot water

Preheat the oven to 350F or 170C

The recipe says to mix all of the ingredients together with the hot water being added last.  I whisked all dry ingredients together while I boiled water.  I then whisked the egg and vanilla together and added it to the flour as I was worried the hot water might cook it a little.  I then put the butter in a measuring cup and added almost boiled water.  When the butter had melted, I whisked it all together.  Pour into a small cake pan (I went for square but round looks better) and bake for about 30 minutes.  Cool, ice and serve.

I didn’t ice it because I am not so concerned icing usually.  But had I felt like icing I would have done the following.

Icing Option

Warm up some jam (raspberry is excellent) mixed with a bit of water and pour over the cake.  If you want the cake to soak up the jam, pour it on hot.  If you want the jam to stay on the surface, pour over when the cake has cooled.  Sprinkle with icing sugar.