Best Chocolate Cake Recipe

This wonderful cake has been baked by my family for many occasions ranging from birthdays, to fund raisers, to gifts. It has never yet failed to draw high praises from all who have tasted it. This rich and velvety chocolate cake has many desirable virtues.

Quick preparation time. The preparation time is short; just throw everything in and mix.

Easy for beginners. Because the simple method does not require any complexities like separation of eggs, it is basic enough for even a novice baker.

Cheap. This inexpensive cake makes a perfect regular family dessert or fund-raiser item.

Oodles of chocolate. The light, fluffy texture combined with a densely chocolaty taste have made this cake an absolute favorite with the men in the house.

No milk, long shelf life. Because there is no milk in this recipe, it is not only good for the lactose intolerant folks, but the shelf life of the cake is well above the average too.

All in all, whatever the occasion, whoever the recipient, this cake simply won't let you down. So here is the recipe as it appears in our family recipe book.

The Best Chocolate Cake Recipe

2/3 cup softened butter or margarine 1 3/4 cups sugar 2 eggs 2 tsp vanilla 2 1/2 one ounce unsweetened baking chocolate squares, melted 2 cups flour 1/2 tsp salt 1 1/4 tsp baking soda 1 1/4 cups ice water

Preheat your oven to 350 degrees. Cream together the butter, sugar, eggs, and vanilla until light, creamy, and fluffy; (this should be about 5 minutes on high speed, be sure to scrap the bowl now and then to ensure proper integration). Blend in your cooled chocolate thoroughly. Mix the flour, soda, and salt together; then add these dry ingredients to the creamed mixture alternately (flour then water, flour then water) with the ice water. Be sure to begin and end with the flour mixture and to beat the batter briefly with each new addition. Pour the batter into two 9 x 1½ inch cake tins, greased or wax paper lined, and bake them for about 30 minutes or until the testing toothpick inserted into the center of each comes out clean. Cool thoroughly before frosting.

Ideas for Variation

If you prefer your cakes thicker, double the recipe and put half doubled quantity into each tin.

Try the cupcake version of this recipe. All that chocolaty goodness pack into a miniature version.

Choco-holics, try adding 3/4 cup of semi-sweet chocolate chips or pieces for a real burst chocolaty flavor.

Try my other Chocolate Cake Recipe http://chocolate-cakerecipe.com/