I’ve been making the same chocolate cake off the back of the Hersey’s cocoa box for years. It’s a good recipe and a good product. But recently, I’ve made some adaptations that elevate the end product significantly. Who knew that a different cocoa powder and the addition of coffee could make such a difference?
I find it interesting that Ina Garten’s recipes often include items like ” good cocoa powder” and “good mayonnaise.” Well, I’ve discovered the “good” cocoa powder. It may not be Ina’s, but I’ve declared it to be mine. It’s available at the Spice Merchants in Mashpee Commons.
2 C sugar
1 3/4 C flour (all purpose)
3/4 C Chocovic Cocoa Powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 C milk
1/2 C vegetable oil
1 tsp vanilla
1 C hot coffee
1. Butter and flour two cake pans. Pre-heat oven to 350.
2. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add the eggs, milk, oil and vanilla. Mix on low to medium speed for a couple of minutes until well combined.
4. Stir in the cup of hot coffee.
5. Pour equal amounts of batter into the two cake pans.
6. Bake for 30 to 35 minutes, until a tester comes out clean.
1 stick butter (melted)
2/3 C Chocovic Cocoa Powder
Box of confectioners’ sugar ( about 3 cups)
1/3 C cold brewed coffee (approximate)
1 tsp vanilla
1. Stir the cocoa into the melted butter. Add the vanilla.
2. Add confectioners’ sugar and coffee alternately until you are satisfied with the consistency.
3. Spread on a cooled cake.