The moistest, chocolatey cake around! So delicious, enrobed in fluffy cocoa-flavored frosting, it can feed 12-20 people.
This recipe is adapted from Leslie Mackie’s Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories. Instead of making it a 9″ round cake, I poured the batter into a 9×13 baking pan and made it more of a sheet cake. I also cut the frosting recipe in half, so if you wish to bake a layer cake, just double the frosting portion.
For even more intense chocolate flavor, you could substitute 3/4 c boiling coffee for the boiling water.
The cake is great served with fresh fruit, or with a small sprinkle of flaked sea salt.
Cover and refrigerate any leftovers, but the cake is wonderful served at room temperature, so be sure to take it out 30-60 minutes prior to serving.
Any leftover frosting is fantastic spread over Saltine, butter crackers, or Graham Crackers.