Recently Rylan asked me for a 'good' cake recipe. I recommended a recipe for golden cake and he said he had chocolate in mind. So, I recommended a recipe for Chocolate Wacky Cake. Hmmm, he didn't have that in mind either. After much searching he found a recipe that met his approval. He turns 18 this week, so the family was teasing him, that he baked his own birthday cake, but he shrugged and said that 'no', this wasn't his birthday cake. It was a suggestion to mom that he wants another on Friday. Here's the Martha Stewart recipe he selected:
Chocolate Devil's Food Cake
3 ounces unsweetened chocolate
1 teaspoon baking soda
1/2 cup boiling water
1/2 pound unsalted butter, at room temperature
2 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans.
Melt the chocolate in a double boiler over simmering water. In a bowl, stir the baking soda into the 1/2 cup boiling water; stir this liquid into the chocolate. Set aside to cool slightly.
Using an electric mixer, cream the butter and sugar until the mixture is light and pale yellow in color. Add the eggs, on at a time, and continue to mix until thoroughly incorporated. Alternately add the flour and buttermilk in small amounts, and blend well.
Add the melted chocolate and the vanilla to the batter and stir well. Pour the batter into the prepared pans and bake for 30 minutes or until a cake tester comes out clean when inserted into the center of each cake. Remove the cakes from the oven and allow them to cool briefly in the pans before inserting onto racks to cool thoroughly.
Rylan frosted his cake with a prepared coconut-pecan frosting mix. The miniature roses are from our garden. The cake was delicious! Good job, Rylan!
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