If you’re going to have basic recipes in your repertoire, you must incorporate a chocolate cake. I admit, pre-blog days, the only times I really dabbled with scratch-made cakes were my annual multi-layered, mousse filled decadence for my husband’s birthday (post to come when we celebrate next month), and a recurring tres leches for my friend Erin’s birthday (which I will eventually whip up to share with all of you.)
This recipe is not overly sweet as I expected, but ridiculously addictive, perhaps for that particular subtlety. I deduct it may have something to do with fact that it isn’t laced with artificial ingredients, and instead gets its name from unsweetened cocoa powder and pure cane sugar. Either way, it has that ‘homemade taste’ which is as much of a feeling as it is a palate pleaser. Like when you walk into your grandmother’s home and are overcome with warmth and comfort.
Plus, when you pair this with frosting, the combination is just right. Not too much or too little of anything. Goldilocks would be thrilled.
1 cup sugar
1/4 cup cocoa
2 eggs (room temperature)
1/3 cup butter, softened
Preheat oven to 350°. Spray a 9×13-inch pan with non-stick spray and dust lightly with flour or cocoa; tap out excess.