Chocolate cake

During birthday season we make a lot of cakes. Especially since many birthdays are celebrated multiple times.

 Chocolate cake is very popular and this is our current favorite recipe. It is moist, delicious perfection.

For the cake:
2 cups sugar
1 3/4 cups whole wheat pastry flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350°F. Grease and cocoa two 9-inch round baking pans, or put papers in two muffin pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be thin. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. (Bake cupcakes for 15-18 minutes). Cool 10 minutes on a wire rack, then tap the cakes out of the pans. Cool completely before frosting.

I usually make one 9-inch round and a dozen cupcakes. It freezes beautifully so having more than we can immediately eat is not a problem. The frosting recipe makes enough to generously frost one split 9-inch layer (pictured above) or two dozen cupcakes.

For the frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted and cooled

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until combined. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Follow the links to the original recipes.