Homestyle Chocolate Cake

 

Served during our October shop events 

For the Chocolate Cake

2 cups all-purpose flower

1/2 cup natural coco powder (not Dutch-processed), like Hershey's

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar 

1/2 cup butter, softened 

2 eggs 

2 teaspoons vanilla extract

2 cups strong, hot coffee

 

1. Preheat oven to 350F. Spray a 9x13-inch baking pan with nonstick cooking spray. 

2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside. 

3. In a large bowl of a stand mixer, cream the sugar and butter on medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until smooth. With the mixer running on low, add half of the dry ingredients to the wet ingredients, and mix until just combined. Add half of the hot coffee by slowly pouring it down the inside of the bowl. Make sure it doesn't splash out! Add the rest of the dry ingredients and the rest of the coffee in the same manner. Beat until smooth. 

4. Pour the batter, which will be very liquidy, into the cake pan, and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Allow the cake to cool completely before frosting. 

5. While the cake cools, make the frosting. In a large bowl or in the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, and beat until smooth. Add the powdered sugar, vanilla, and salt, and beat until smooth. When the cake is completely cool, frost it, and serve.  

Cream cheese frosting

1 (8-ounce) brick cream cheese, softened 

1/2 cup butter, softened 

1 pound (about 3 3/4 cups) powdered sugar

1 teaspoon vanilla

A pinch of salt

1 cup chopped pecans for topping

 

Recipe from Farmhouse Weekends, Menus For Relaxing Country Meals All Year Long by Melissa Bahen