Old-Fashioned Chocolate Cake

I found the method of adding hot water to the dry ingredients very interesting. It produced a cake that any grandma would make. That one-of-a-kind chocolate flavor that brings back old time memories.

INGREDIENTS

Cake

3 cups all-purpose flour

2 cups sugar

ó cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoons table salt

2 cups hot water

. cup vegetable oil

2 tablespoons distilled white vinegar

1 tablespoon instant coffee granules

1 tablespoon pure vanilla extract

Icing

1 stick unsalted butter (8 Tbsp.)

1 1/2 cups sugar

1 1/4 cups unsweetened cocoa powder

Pinch of salt

1 1/4 cups heavy cream

1/4 cup sour cream

1 teaspoon instant coffee granules

2 teaspoons pure vanilla extract

INSTRUCTIONS

Preheat oven to 350°F with rack in middle position. Coat two 8-inch-round cake pans with nonstick spray.

To make the cake:

Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.

Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined—a few lumps are okay. Divide batter among pans (3 cups in each), then bake until a toothpick inserted in centers comes out clean, 35–40 min. Cool cakes for 15 minutes on a rack, then invert onto the rack. Leave cakes upside down to cool completely (this flattens domed cakes).

To assemble, set one cake layer on a serving plate and spread with 1 cup Glossy Chocolate Icing. Top with second cake layer, then spread remaining icing over top and sides.

For the icing:

Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.

Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth.

Combine cream mixture with chocolate and stir until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil.

Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. (Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)

Recipe by: Cuisine At Home