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Chocolate Snack Cake

Crazy Chocolate Cake

Crazy Chocolate Cake has a deep chocolate flavor that is decadently intense. This chocolate cake is extraordinarily moist and fudgy (without being under baked), yet light (it's magic, I swear!).  It is also visually stunning, appearing midnight-red (from the cocoa) in color. The only way to describe this cake is, 'crazy'...period.

Ingredients

  • 2 cups all purpose flour (sifted )
  • ¾ cup premium Dutch cocoa blend powder (sifted )
  • 2 ¼ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ stick (or 4tbsp) unsalted butter (melted)
  • ½ cup canola oil ((vegetable oil can also be used))
  • 2 eggs (beaten)
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup boiling water ((you can also substitute hot coffee))

Instructions

  1. Preheat the oven to 350°F.
  2. Melt the butter in the microwave or on the stove; set aside. 
  3. Grease & flour desired cake pans.  I use a 13 x 9 inch pan. NOTE: This cake does not do well as a layered cake or cupcakes. It is too delicate. It's best served as a single layer cake.
  4. In a medium bowl, whisk together the sifted flour, cocoa, sugar, baking powder, baking soda and salt; set aside. 
  5. In the bowl of a stand up mixer (fitted with a paddle attachment) on low speed, mix the oil, cooled melted butter, vanilla, eggs & milk. Mix until well blended, about 2-3 minutes. 
  6. With the mixer on low, carefully add the dry ingredients. Mix until well blended, scraping the sides & bottom of the bowl. 
  7. Lastly, with the mixer on the lowest speed setting, begin to slowly pour in the boiling water in additions, stirring and scraping the sides of the bowl. Once all the water is added, crank up the speed to medium and continue to mix for 15-30 seconds (scrape the sides & bottom of the bowl again). The batter will be very liquidy, you just want to make sure it's well-mixed. 
  8. Pour batter into prepared cake pan.
  9. The cake will need to bake for about 30 minutes. At the 25 minute mark, keep a close eye on the cake. Test with a toothpick inserted into the center until the toothpick comes out 98% clean. It is OK to have just a little bit of cake (NOT cake batter) stick to the toothpick. It is VERY moist cake but also easy to over bake...
  10. Allow to fully cool. Top with whipped cream, fruit, frosting or enjoy on its own!

Notes

After all the ingredients are mixed, the batter will still be very liquidy, don't be alarmed!

This cake does not do well as a layered cake or cupcakes. It is too delicate. It's best served as a single layer cake.

Recipe by Owlbbaking.com