This recipe is for Jackie. I serve these little chocolate cakes for teatime, using two silicone baking pans that make small straight-sided cakes. It would work as well in cupcake pans, or in two nine-inch cake pans, or in a Bundt pan. I like to soak cakes in a little simple syrup (one third cup sugar and one third cup water, brought to a boil plus a little vanilla) but it isn’t necessary.
Chocolate Cakes for Tea
2 cups sugar
¾ cup Dutch process cocoa (I use Droste’s or Van Houten)
2 tsp. Baking powder
1 ½ tsp. Baking soda
½ tsp. Salt
1 tsp espresso powder or coffee extract
1 cup milk
½ cup canola oil
1 Tbs. Vanilla extract
1 cup water.
Mix all the dry ingredients together. Beat the eggs, milk, oil, vanilla extract together. Beat the flour mixture into the liquid mixture. Beat in the water. Pour into greased pans. (greased and floured if not using silicone pans).
Bake 30-35 minutes for 9” layers, or about 12 minutes for cupcakes or mini-cakes, about 40 minutes for a bundt pan. I test them before the estimated time. Cake will spring back when touched if it is done.
I top each little cake with chocolate icing made of 1/3 cup butter melted with 1 cup of bittersweet chocolate.
If you’d like to sample our teatime treats, give us a call at Leith Hall bed and breakfast in Cape May, NJ.
We look forward to seeing you.