My nephew is one of my favorite people on this Earth. He has very specific tastes and doesn’t veer from them in the slightest. For his last birthday, he was asked what he wanted for dinner, he replied “corn dogs, AND NOTHING ELSE” so when I asked his mom(my sister) if she wanted me to make it this year as they are in between homes and very pressed for time, I wasn’t *as* surprised as I should have been. He wanted a chocolate cake, with chocolate frosting, and fruit loops on top. I cringed for a second thinking about the unnatural combo and asked if he was absolutely sure that’s what he wanted. It was. Okay.
About a year ago I started getting really excited about cake making. I wanted to make everyone’s cakes! The only problem was, I couldn’t successfully bake a cake without it sinking. You know what’s the worst feeling ever? When you have spent a decent chunk of time and energy to make a cake, just to watch it sink flatter than a pancake after taking it out of the oven. I’ve used many obscenities watching those cakes fall and knowing there’s nothing I can do to fix it.
I asked for advice on a forum and someone sent me this handy little infographic! It took me a minute to sit down and calculate how much I would need of each ingredient. I wrote up the new recipe, used a scale instead of measuring cups, and successfully made a level cake the first time I made this recipe!
Oh, I also use wet wraps on the tins. You could buy them but I just cut up an old towel into strips the same width of the cake pan, got them at, and used a safety pin to attach them to the pan. It keeps cakes from cracking and helps them to raise evenly.
Oh and the best part of this story is that when it came time to cut into the cake, I asked him what piece he wanted. He looked at the cake for a second and replied “I just want ice cream” 🤦♀️ I came to find out later he was concerned about the sprinkles on the side. He didn’t say anything about wanting sprinkles. He said chocolate and fruit loops. What was so hard about that, Aunt Breanna??
Chocolate Cake Ingredients
-17oz cake flour, sifted (I make my own by mixing all purpose flour with corn starch. For every one cup of flour, you remove 2 tbs of flour and add 2tbs corn starch)
-7oz brown sugar
-3/4 cup cocoa powder
-a little more than 1/2 tsp baking powder
-2tsp baking soda
-9.2 oz milk
-1/2 cup oil
-9.2oz hot water
Heat oven to 355 degrees. Prepare pans by spraying with oil, and adding a circle of parchment to the bottom and add wet wraps. Combine dry ingredients. Add milk, oil, eggs, and vanilla. Add hot water. Pour batter into pans (I usually do 2 8″ and a dozen cupcakes) no more than 3/4 full. Bake for 35 minutes and check center with a tooth pick.