24 Bakes: Chocolate Loaf Cake
#12 was a birthday
Why this recipe
Chocolate cake is a birthday staple growing up. My mom could turn boxed cake mix into the best cake you’ve ever tasted. So, on my father’s birthday, I decided to make him a chocolate cake from scratch.
The Recipe
For this cake, I went for a chocolate loaf cake and also a recipe someone sent me to make because they thought it was delicious. Well, they were right! This recipe from Cloudy Kitchen was easy and super yummy.
How it went
This moist cake has no butter, but uses olive oil instead, which makes it super easy to mix up, without the need for a mixer. It also makes the cake much more moist.
After mixing the dry and wet ingredients separately (which is standard practice for all baking recipes) then combining, you “bloom” the cocoa powder with boiling water and espresso powder. This process brings out the flavor and makes it richer. Also, espresso powder, which is really the not-so-secret baking secret to making a richer chocolate cake.
After that, you add the bloomed cocoa powder to the batter and mix to combine. After that, you pour into the pan and bake. It’s that simple.
Also, my sweet two-year-old helped make “pop’s cake” (his favorite person ON EARTH) which means there was a huge mess, but I wouldn’t have it any other way.
What I Learned
Patience, dear. I know that without a doubt, your cake needs to competely cool before you frost it. In fact, I even know that you can put it in the fridge or freezer to make it super cold before frosting and it helps. Did I do this? No!
I love this cake recipe too!!
Yum!