Chocolate Cake

For a double dose of chocolate, there is nothing better than a chocolate frosted chocolate cake. This single layer cake has a moist and tender crumb with a rich and creamy frosting made with just chocolate and cream (Ganache). The kids will love it with a tall glass of cold milk while the adults might prefer it with a hot cup of coffee.

What makes this chocolate cake unique is that it is a "mix-in-the-pan" type of cake. That means all the dry and wet ingredients are mixed together right in the pan it is to be baked in. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, this cake uses unsweetened (natural) cocoa powder (not Dutch processed) which is made from chocolate liquor that has been pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. It has an intense bitter flavor that makes it well suited for use in chocolate cakes. Popular brands are Hershey's, Ghirardelli, Pernigotti, and Scharffen Berger. Third, we also add a little lemon juice (or vinegar) to the batter, which causes a reaction between the cocoa powder and the lemon juice giving the baked cake a red tinge (reminiscent of a Red Velvet Cake). 
      

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