"if you wish to be glamorous, become a cake baker" -The Joy of Cooking

Thursday, May 1, 2014

Easter Cake

Here is a really delicious chocolate cake recipe that I made for Easter.  The recipe is enough to make two 8" cakes.  For this cake I only used one of the layers and froze the other.  It actually freezes really well and stays nice and moist whenever you want to take it out to serve.

I only iced the top with vanilla buttercream and decorated with marshmallow Peeps and Cadbury Mini Eggs


Chocolate Cake

1 cup hot strong coffee
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup milk
2 eggs
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup Cocoa powder ( I like Perginotti available at Williams- Sonoma)
1 3/4 cups flour
2 cups sugar


  • preheat your oven to 350 degrees
  • prepare two 8" round cake pans.  You can grease and flour them or I like to spray Pam for Baking in them just before I pour the batter in
  • In the bowl of an electric mixer beat together the eggs, milk, oil and vanilla until nice and combined ( I usually use my stand mixer but you could also use a hand held mixer or even just go old school with a whisk and spatula)
  • next slowly stir in the hot coffee until combined. Turn off mixer 
  • In another large bowl sift together all the dry ingredients and with the mixer on low add the dry ingredients to the wet and mix until just combined
  • pour the batter evenly into the prepared cake pans and bake for 30-35 mins or until a cake tester comes out clean and the tops spring back when gently poked with your finger