In case you needed an excuse to eat chocolate cake, today is your day.
Sunday, January 27 is National Chocolate Cake Day, so gorge away.
Chocolate cake is a relatively new invention.
Chocolate was mainly consumed as a drink until the 1830's to 1840's.
Yes, before then chocolate cake was not widely eaten.
Chocolate cake was first born in 1765, according to NationalDayCalendar.com, when a doctor and chocolate maker teamed up.
"They ground up cocoa beans between huge millstones to make a thick syrup," the website says. "The liquid was poured into molds shaped like cakes, which were meant to be transformed into a beverage."
It wasn't until 1847, when Eliza Leslie published the earliest known chocolate cake recipe in The Lady's Receipt Book.
"Unlike chocolate cakes we know today, this recipe used chopped chocolate," the website states. "Other cooks of the time such as Sarah Tyson Rorer and Maria Parloa all made contributions to the development of the chocolate cake and were prolific authors of cookbooks."
Below is what's described as The Best Chocolate Cake Recipe Ever, thanks to AddAPinch.com.
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk buttermilk, almond, or coconut milk
- 1/2 cup vegetable canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with Chocolate Buttercream Frosting.
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight. The next day, the layers are ready to fill and frost.