Black Chocolate Cake
Dark, moist chocolate cake.
Source & History
My daughter Leah wanted cupcakes for her 40th birthday event and she asked her brother to make them for her. He told me that he had a vanilla cake mix in the pantry which had the desired result - I insisted on making the cupcakes. However, I discovered, much to my dismay, that my favourite recipe for chocolate cake wasn't online and I wasn't at home. I found this recipe and made it instead and it was equally good. So I have added it here.
Notes
- the instructions say that this makes one 9x13 inch (23x33cm) pan but I used it to make 24 muffin size cupcakes
- Author
- Aileen Sorohan
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 cup unsweetened cocoa
- 1 pinch salt
- 2/3 cup shortening
- 2 cups boiling water
- 2 large eggs beaten
- 2 tsp vanilla extract
Instructions
- Preheat oven to 175 degrees C. Grease and flour a 23x33cm cake tin. Sift together the flour, baking soda, baking powder, cocoa & salt.
- Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
- Pour the batter into the pan or into the cupcake papers. Bake the cake in the preheated oven for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Reduce cooking time if you are making cupcakes. Allow to cool before icing.