Baking is back! And I couldn’t be happier! I’m finally starting to feel a bit more at home in our new house. I’ve had a couple gatherings of family and friends. The most recent being this past Sunday when we had my niece and sister over for dinner.
Of course, I love to make special meals when we have guests. But I’m always thoughtful of whether or not they’ll like what I’ve decided to make. My husband suggested I make Shrimp Alfredo but I was a bit concerned with serving shrimp to a pregnant girl. Yes, my niece is pregnant and we’re super excited! But she’s had a bit of difficulty with nausea. And who wants to eat fish when they’re not feeling well? Not too many people, I’d gather. I thought I’d make Chicken Alfredo instead and ask her if that will be ok. Turns out it’s her favorite meal! How funny is that? I’ve never made homemade alfredo so you can imagine how excited I was when she said it was her favorite meal!
So, I ended up spending hours in the kitchen. And really enjoying it! I whipped up some creamy, delicious alfredo sauce from scratch, a sweet and tangy winter salad (I’ll share the recipe soon – you will not want to miss this one) and homemade chocolate cake with creamy chocolate icing.
This was, literally, the most moist cake I’ve ever had! My sister was amazed (with my skill of course…heehee) and loved the dark chocolate flavor. I used dark chocolate powder because that’s what I had on hand. I told her I may try it with regular cocoa powder next time and she said, “But then you’ll lose the dark chocolate flavor!” It didn’t sound like she thought I needed to change it at all.
Anyway, the recipe, found on Pinterest of course, is from Rose Bakes. It appears she bakes a lot of cakes and they’re beautiful so you should check her out if you have time! She calls this one One Bowl Chocolate Cake because you can mix it all in one bowl. Which is certainly a bonus. Especially when you’re baking a cake, cooking alfredo and making a salad…on one tiny counter! Yes, I have counter issues right now. But that’s for a whole other blog post. 😉
The icing…nothing short of d.lish.ious. It was creamy, light and chocolatey. It was a perfect pair for the dark cake. The icing recipe can be found over at Mel’s Kitchen and only takes 4 ingredients! One of which was Ghirardelli Semi Sweet Chocolate Chips. She suggests you use good chocolate and I couldn’t agree more!
My niece informed me (after dessert) that she’s not a fan of cake. What?! Obviously I didn’t know that or I would have made something else. But she even liked it. I hope you give it a try and let me know what you think.
I best go. I have some chocolate chip banana bread to get out of the oven. I’ll share that recipe soon too. That’s a family favorite! You won’t be disappointed!
- 2 cups white sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350° F. Prepare two 8" or 9" round pans (or I've also used a 9"x13" sheet cake pan). You can either grease and flour the pans, use non-stick cooking spray, or use homemade cake pan release.
- In a large mixing bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the boiling water.
- Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting.