Late Night Chocolate Cake
July 12, 2013 // by Vermont Creamery
The other day, my six and half year old daughter thought it would be a good idea to bake a cake at 7pm…On a weeknight…In a kitchen that was already 85 degrees. Apparently, she has some serious negotiation skills, because suddenly I found myself hauling out the mixer and gathering ingredients from the fridge and pantry. I’m sure I’ll receive the Mother of the Year award for letting my kids stay up way too late to eat warm, sugary, chocolate laced treats right out of the oven.
I had a container of cocoa left from a visit to Lake Champlain Chocolates and I dramatically adapted the recipe on the back for their Ultimate Chocolate Cake to coincide with what I had on hand for ingredients. I also added eggs because it just felt like the right thing to do. Here is the resulting recipe - Pretty tasty if I do say so myself.
Late Night Chocolate Cake Recipe
1 cup unsweetened cocoa
3 cups all purpose flour
1 ¾ cups sugar
2 1/3 cups milk (regular, buttermilk or almond)
2 tsp. baking soda
8 oz. (2 rolls) Maple Sea Salt Cultured Butter, melted
2 T vinegar
2 tsp. vanilla extract
A lot or a little Vanilla Crème Fraiche to top
Fresh fruit of your choice (optional)
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Add all ingredients to the bowl of a mixer. Beat on medium speed until smooth, scraping the sides of the bowl once during mixing. Divide batter between the pans and bake for 35 minutes. Serve warm topped with Vanilla Crème Fraiche and fresh fruit of your choice. We used cherries, but the fruit is totally optional.