Sara Novak Photo
Sara Novak

Baking has always been a way for me to escape it all. That's not to say I have an innate talent for it because I don't. Cooking comes a bit more naturally because baking is a science with tons of math. I was never good at math. But with practice I've learned why ingredients go together the way that they do and I've gotten much better at it. That's why you don't have to spend a fortune on an all organic cake at the store when you likely already have the ingredients at home to make one yourself.

This cake is so easy and delicious. There are only a few ingredients so you can use the good stuff and the end product makes it worth it. I used Green and Blacks Organic cocoa powder and Butter Patch Jerseys milk. A local dairy here in town.

INGREDIENTS

For the chocolate cake:
1/2 cup cocoa
hot water and milk
1 cup unbleached organic flour
1/2 tsp salt
1 tsp baking soda
4 tbsp local butter
1 cup sugar
egg yolk
1 tsp real vanilla extract
For the chocolate icing:
1/4 cup butter
1/4 cup organic cocoa
1/4 cup milk
1 cup sugar
1 tsp expresso, ground
1 tsp  real vanilla extract
(see below)

PREPARATION:

For the chocolate cake:

  1.  Preheat oven to 350 degrees.
  2. In a 1 cup measure, put cocoa powder. Add enough hot water for the powder to dissolve with a fork, and then fill the rest of the cup up with milk.
  3.  Combine flour, salt, and baking soda, mixing well with a fork.
  4. Beat butter and sugar, add egg yolk, beating for one minute. Stir in vanilla and combine everything.
  5. Mix for one minute. Turn batter into a buttered 8 x 8 pan.
  6. Bake for about 35 minutes or until cake tests done. Place on a cooling rack.

    Recipe adapted from Cooks.com

For the chocolate icing:

  1. Melt butter; add cocoa, milk, sugar, and expresso. Bring to a boil and cook for 3 minutes. Add vanilla. Stir rapidly for about 2 to 3 minutes. Spread over cake.
This recipe appears in: Cakes

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