I have updated my favourite chocolate cake! I used the recipe below to make my Rustic Pumpkin Cake! So I added some new photos. You can use two 8′ pans instead of a cupcake pan!
Happy Sunday to you!
I am sorry for the delay on this recipe. It took more time than expected due to the fact I had to remake them and measure some things. I don’t measure much anymore which can lead to disaster when people ask you for your recipes.
Perhaps you find it odd that a health and wellness website is posting a chocolate cake recipe. Well, here is a great opportunity to tell you something about me. I am a big fan of living a sustainable lifestyle. I believe people should be able to eat cupcakes, pizza, go out for dinner and not go flying into a tailspin. Instead of focussing on not being able to have things I work on being aware of what I’m eating, how much I’m eating and how I feel. It’s a simple but powerful concept. Stop forbidding foods. Try monitoring your behaviours when you eat.
This is relatively new for me, and quite frankly I like it a lot. I use to like to pretend I had it together all the time. Pretending that I don’t eat certain foods because of my job is not going to help anyone.
I try to eat really well most of the time and truly enjoy working out. I also eat everything including cupcakes. This is the balance that works for me.
On to the good stuff!
This recipe is one that I have stored in my brain, but believe it originally came from a Hershey’s cocoa powder jar. It’s soooo good!! I have made it countless times and now you can have it! Connor baked up a batch last weekend and ate almost 20 cupcakes in two days! This is an amount I find both horrifying but also impressive.
- 2 cups white sugar
- 3/4 cup of Hershey’s Cocoa Powder
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 3/4 cup all purpose flour
- 1/2 tsp of salt
- 2 eggs at room temperature
- 1 cup of whole milk
- 1/2 cup of vegetable oil or coconut oil melted
- 2 tsp vanilla extract
- 1 cup of very warm water
- Preheat oven to 350.
- Prepare muffin pan with paper or silicone baking cups, or good old fashion butter and flour.
- Combine all dry ingredients in bowl of a stand mixer and mix just until combined.
- Add in all the other ingredients except the hot water. Mix on medium speed for 1-2 minutes.
- Once combined, gradually start adding hot water, scraping down the bowl frequently to make sure everything has blended well.
- Pour finished cake batter evenly into prepared muffin tin.
- Bake for 15-20 minutes. Check center of cupcakes after 15 minutes with a toothpick. If the tooth pick comes out clean there done!
- Cupcakes need to be completely cooled to start the next step.
- 1 1/2 cups of whipping cream
- 1 tbls of white sugar
- 1 tsp of vanilla extract
- Before making your filling. Place the bowl and and whisk attachment of a stand mixer or hand mixer in the freezer. Doing so will increase your success of the best whipped cream!
- Pour whipping cream into your bowl. On medium-high speed whip the whipping cream for 2-3 minutes until soft peaks have formed. Do not over whip! You’ll end up with butter.
- Turn off stand mixer, add in your vanilla and sugar. Turn your stand mixer to low and whip for 20-30 seconds until vanilla and sugar are mixed in.
- Remove your beautiful whipped cream and place inside a piping bag or even a Ziploc freezer bag. If using a ziploc bag, cut a small hole in one of the bottom corners.
- Taking a sharp knife, cut an X in the center of your cupcakes. This is where you will pipe in your whipped cream.
- With your piping bag or sweet new ziploc bag, pipe whipped cream into cupcakes until it starts to expand the cupcake and you can see it coming out of the top.
- Finish with your favourite icing. I’m impartial to vanilla buttercream.
- 1/2 cup of salted butter room temperature
- 2 cups of icing sugar
- 1 tsp vanilla extract
- Depending on the temperature of your butter you may need to add a little bit of liquid to your icing ie. 1 tbls of milk.
- Place your butter in the bowl of a stand mixer. With the paddle attachment mix butter on high until it has started to lighten the colour of the butter. Add in icing sugar and vanilla. Make sure you start mixing the icing sugar on low or it will go everywhere! Once the sugar is incorporated turn your mixer to medium-high and whip it until your icing is light and fluffy.
- Done and done!
I hope you enjoy these as much as we do and take some time to figure out a balance that works for you!