No Fail Always Delicious Chocolate Cake

Posted on August 15, 2011



PapaChef’s Favorite Chocolate Cake

PapaChef asks for this cake every birthday.  It is such an easy cake and very forgiving.  It can be cooked in a 9 x 13 pan or in round pans for layering.  Use parchment on the bottom circle (cut to fit) if you want to pop those layers out with no problems.  Butter the pan too, then dust with cocoa.  You’re guaranteed that it will pop right out.  The recipe comes from PapaChef’s sister Lisa.  It’s an unusual cake because there are no eggs in it. Most chocolate cakes can be tricky to keep moist.  This one is ALWAYS moist and delicious.

3 cups flour

2 cups sugar

6 T cocoa

2 tsp baking soda

1 tsp salt


Mix dry ingredients well and then add:

3/4 cup canola oil

2 T vinegar

2 tsp vanilla

2 cups water


Bake at 350 until the middle springs back when touched.

Some variations for fillings and frostings:

Raspberry jam in the middle, chocolate frosting with fresh raspberries on top

German chocolate pecan coconut frosting on the top and the middle with chocolate around the outside

Mint cream cheese frosting in the middle with mint ganache poured over the rest of the cake.

There are lots of possibilities!

This particular cake was made for our Christmas Eve tradition of making a birthday cake for Jesus.  It was frosted with chocolate-mint cream cheese frosting.  I don’t really have an exact recipe, but here is roughly how you do it:

8 oz softened cream cheese

1 cube butter

Beat together until fluffy.  Start adding cocoa and powdered sugar.  I bet around 1/3 c. cocoa.  Not idea on powdered sugar–several cups–Just until the texture starts to look right.  Thin it down with cream, and add more powdered sugar. Add 1/2 tsp. or so to taste of mint extract.  Just as it looks done switch your mixer to high and beat it a bit more, making it light and fluffy.  Frost the middle layer first.  I like to dump nearly all the frosting on the top and then kind of sculpt downwards.


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That looks DELECTABLE.  I love a good, moist chocolate cake.  Problem is, most often they are too light for me or too dry.  I will have to give this a try.  My favorite thing to do with chocolate cake is to make ganauche flavored with orange and put that in as the middle layer.  Wow–rich and delicious!


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