A perfect chocolate cake.

 

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When life isn’t behaving the way that you want it to; a marriage breaks up, a serious illness derails you and or when words fail…I bake. This cake is THE cake to distract from a grey day, a broken heart and a muddled head.

The method is unusual, but believe me it works. Just follow the recipe. Add a rich, dark chocolate frosting and maybe some fresh raspberries or raspberry jam with the icing in between the layers. I can’t say that all of your problems will disappear but I will say is that at the very least, this cake forces you to enjoy the moment and forget whatever it is that is making you cry.

Make the cake, eat the cake.

Never-Fail Chocolate Cake adapted from the Veteran’s Kin Club Cookbook, Beachville Ontario.

Oven to 350F.  Butter and flour two eight inch cake pans.

1/3 cup good quality cocoa powder

1 1/2  cups white, unbleached all-purpose flour

1 1/4 cups granulated sugar

1 tsp. salt

1 tsp. baking soda

1/2 cup cold butter

1 cup whole milk

3/4 tsp. baking powder

2 large eggs

1 tsp. vanilla extract

In a large bowl or the bowl of a stand mixer, sift together the first five ingredients. Then, using a box grater,  quickly grate (using the large holes) the cold butter into the dry mixture. Mix using a medium speed for two to three minutes. Slow the mixer down and add 1/2 of the cold milk. Mix until combined. Add baking powder to remaining milk and add to mixture. Beat at medium-high speed for five minutes. Then, at a low speed, add eggs and vanilla.

Pour into two prepared eight inch cake tins and bake for 30 minutes, or until cake is fragrant and the top springs bake when lightly touched.

Cool on a rack for ten minutes then remove from cake pans. Cool completely before icing.

Use a simple chocolate buttercream to frost.

 

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