This is my “go-to” chocolate cake. Years ago, the recipe came from an advertisement for Hershey’s cocoa. It is very dark, chocolatey and extremely moist.
It keeps well for a few days after baking and freezes even better. I’ve doubled the recipe and made numerous batches for birthday (for Cate’s birthday recently this cake was transformed into a Black Forest Cake), anniversary and wedding cakes. We have added spices to it and called it a Holy Mole Cake. It’s only drawback is sometimes it doesn’t look so pretty. Occasionally, I get nicely domed cakes and cupcakes and sometimes the top is sunken and wrinkly and I don’t know out why. I’ve stopped caring because it consistently tastes great and it’s nothing a little frosting can’t fix. Oh and did I mention how easy it is to make? Everything goes into one bowl. Another reason why it is my go-to chocolate cake.
It was Marcela’s birthday and she is a chocoholic so I knew what kind of cupcakes I would bake. She really enjoyed the raspberry jam from my raspberry bushes this year so I thought I would marry the two flavours for her. Happy Birthday Vecina! -Steph McVox
Chocolate Cupcakes with Raspberry White Chocolate Cream Cheese Frosting
• 1 & ¾ cups flour
• ¾ cup cocoa
• 2 cups sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup milk
• 2 eggs
• ½ cup vegetable oil
• 1 tsp vanilla
• 1 cup hot coffee (original recipe calls for boiling water)
Preheat oven to 350 degrees F
1. Whisk all of the dry ingredients together 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. Using an ice cream scoop, add batter to each cup, filling to ⅔ full. Bake for 16-18 minutes. Cupcakes are done when a toothpick inserted comes out clean without crumbs. Remove from oven and let sit for 5 minutes before removing and let cool on wire rack.
Alternately if you are baking a cake, use the following guidelines: For two 8″ or 9″ greased and floured pans, bake at 30-35 minutes or one greased and floured Bundt pan about 45-55 minutes or ’til toothpick is clean when inserted. When you remove the cakes from the oven, let cakes sit for five minutes in the pan and then remove. Cool the cakes completely on wire racks before frosting.
Raspberry White Chocolate Cream Cheese Frosting
· 6 oz white chocolate, chopped finely or Bernard Callebaut drops
· 1 8 oz pkg Philly cream cheese, softened
· ¼ cup butter, softened
· 1 teaspoon vanilla extract
· 2-3 cups icing sugar
· handful fresh raspberries, mashed
1. In the top of a double boiler or a heatproof bowl, melt the white chocolate, stirring often, alternatively you can microwave the chocolate at 30 seconds intervals, stirring in between. When melted, remove from the heat, and let cool to lukewarm.
2. While chocolate is cooling, beat cream cheese and butter with electric mixer on medium speed, until smooth and creamy.
3. Beat in melted white chocolate on low until blended. Add a cup of icing sugar, beating until well blended.
4. Add raspberries and combine. Keep adding icing sugar, half a cup at a time until desired texture/thickness and sweetness is achieved.
5. Spoon the frosting into a plastic zip-lock bag, seal it, snip off a small corner and pipe it out, starting from the outside and swirl it round and round, top with sugar or candy sprinkles if desired.