This cake recipe has been in the family cookbook for years. It’s been adapted by Steph and undergone a few name changes. It first appeared in my cookbook (a Christmas gift from Steph) as “Chocolate Cake”. A few years later, with the addition of spices, it became “Coca-Lava Cake”. Steph renamed it again, in honour of Dad and Uncle Johnny, who she fondly remembers saying Holy Moly. I can hear their voices saying it too…slowly and appreciatively. So it found it’s rightful name. We celebrated Dee’s birthday last weekend in Whistler and she requested chocolate cake. I think it was a hit because we polished off the whole cake! It’s easy to make and incredibly moist.
Holy Mole Chocolate Cake
• 1 & ¾ cups flour
• ¾ cup cocoa
• 2 cups sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 tsp each: ground ginger, cinnamon,
• ½ tsp each: ground nutmeg, cardamom, all-spice, cayenne pepper
• 1 cup milk
• 2 eggs
• ½ cup vegetable oil
• 1 tsp vanilla
• 1 cup hot coffee or Guinness
Preheat oven to 350 degrees F
1. Stir all the dry ingredients in a large bowl, work out lumps of cocoa (or sift them).
2. Add milk, eggs, oil & vanilla, beat on medium speed for two minutes.
3. Add hot coffee (I stir it in a bit with a spoon before using the mixer because it will spatter) beat for 1 minute, don’t worry the batter will be very thin.
4. Pour into two 9″ greased and floured pans or one greased and floured Bundt pan; bake at 30-35 minutes ’til toothpick is clean when inserted or a Bundt pan about 45-50 minutes. When you remove the cakes from the oven, let cakes sit for 5 minutes in the pan and then remove. Cool the cakes completely on wire racks before frosting.
I iced it with a chocolate sour cream frosting:
Melt 3 ounces of semi-sweet chocolate. Add 1/2 cup sour cream and 1 cup of icing sugar.