I am telling you right now that this recipe is impossible to replicate.
My mother has always baked the best darned homemade chocolate cake ever and if any professional bakers ever saw how she did it they would keel over die.
She throws in a little of this and a bit of that into the batter as if she were tweaking a chicken curry and yet it works as each time she makes this cake it is simply outstanding.
This past summer after several decades of my life…I am finally attempting to blog her recipe. Beware – the finer the ingredients you use – the more you will fail at this cake. Please us good old supermarket brands – like Cadbury cocoa in India and perhaps nestle in the US. All I can say is good luck!
PS: It helps if your tongue hovers over your upper lip whilst you bake this particular recipe!
My Mother’s Chocolate Cake
Serves 6-8 (Who am I kidding – we eat one cake each!)
250 grams salted butter (2 ¼ sticks)
2 extra large eggs
2 tbsp. vanilla essence
1 ¾ cups sugar
2 ½ cups flour
1 ¼ cup cocoa
2 level tsp. baking soda
3 cups ice cold water
- Combine the flour, cocoa and baking soda and sift 3 times.
- Beat the butter and eggs together for about a minute.
- Add the vanilla essence.
- Add sugar and beat until well combined and light (5 – 7 minutes)
- Add the sifted flour mixture and the cold water intermittently.
- Beat until the you get a batter that is more on the runny side.
- Grease two 8” round cake pans or one rectangular 9X13 pan.
- Bake at 350 degrees for about 30 minutes or until the cake is springy to the touch.
- Serve with vanilla frosting.