Most people leave out cookies for Santa. I thought that maybe he’d enjoy something different when he visited the BAH house. So I decided to make a quick chocolate cake for Santa to pick at on Christmas Eve and The Mistah and I to finish off Christmas Day. A few days before Christmas Eve, I pulled out a cake recipe I’d seen on Not Without Salt and got working. The plan was to bake the cake, wrap the layers in plastic, and hold them in the freezer for two days until I was ready to frost on Christmas Eve.
And then the postman delivered not one, but two cakes to our front door.
Since I’m not one to look a gift rum or pound cake in the mouth, the plans for chocolate cake got put on hold. I don’t think Santa minded one bit. And I know The Mistah and I didn’t have any complaints. Now, as soon as we polish off the last of the pound cake, I can pick up where I left off with chocolate cake. I figure that should be just in time for New Year’s dinner.
Quick Chocolate Cake
Adapted from Not Without Salt and Regan Daley
BAH Note: The recipe I worked from specified using an 8×8 or 9×9 cake pan. My kitchen operates in 9″ round cake format so I scaled the recipe to give me enough batter for two layers. And although NWS has everything mixed together in the cake pan, I decided to use a nice big bowl for mixing and lined my cake pans with parchment.
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 12 tablespoons canola oil (this should be approximately 3/4 cup)
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 4 teaspoons espresso powder or instant coffee
- 2 cups water
Heat the oven to 350 degrees. Line two 9″ round cake pans with parchment paper.
Sift the flour, sugar, cocoa, and baking soda in a medium mixing bowl. Add the remaining ingredients and stir to combine. Divide the batter between the cake pans and bake for 20 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes on a wire rack for 15 minutes. Then carefully run a knife around the edge of the pans, remove the cakes from the pans, and transfer the cakes back to the wire rack to cool completely.
Frost and enjoy.