Perfect Chocolate Cake





















Ingredients
  • 2 cups granulated sugar
  • 1 cup whole wheat pastry flour (can be made with 100% AP, or 100% WWP flour, with only slightly different results)
  • 3/4 cup all-purpose 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 canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Frosting (recipe follows)
  • Fruit of choice for garnish

Directions
  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Spread the chocolate frosting in between and covering both layers. Garnish as desired. 10 to 12 servings. 

  • Chocolate Frosting
  • 1/2 cup (1 stick) butter 
  • 2/3 cup HERSHEY'S Cocoa 
  • No more than 3 cups powdered sugar 
  • No more than 1/3 cup milk 
  • 1 teaspoon vanilla extract

  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Taste as you go, and stop adding the powdered sugar and milk once it tastes sweet enough to you (I stop at about halfway for an incredibly smooth, rich, dark chocolate frosting. If you add all of it you'll have a very sweet, firm icing.) Stir in vanilla. 

Note: I often make a strawberry or raspberry filling to go in between the layers plus extra to pour on the slices at serving time, but I didn't include that in the recipe because the chocolate cake is perfect on it's own. However, to make the filling is extremely simple. Cook some fresh berries in a covered saucepan over medium-low heat with a little sugar and butter until they break down and thicken a little, about 10 minutes. Cook uncovered, stirring frequently for a little longer to evaporate excess liquid. And voila! Allow to cool and use as desired :)