My daughter-in-law, Cathy, just told me she does not usually care for chocolate cake because it is dry--well, believe me, this is not a dry cake at all! But the interesting thing is, neither is it loaded up with butter and oil to keep it moist. There is just a modest amount of oil in the recipe. What is different, is that boiling water is added to the batter, and somehow this makes for a moist cake.
I made this cake for my son Matthew's 36th birthday--here he is with his cousin, Nathan, (on the right) and Nathan's girlfriend, Marianna, at Matthew's family birthday party. You know, years ago I remember my mother-in-law always commenting on my husband's birthdays that she couldn't believe she had a son that old. Well, finally I know what she means...all my kids birthdays seems to remind me that they must have a very old mother if they are that old! Ha!
Here is the beginnings of this easy and delicious layer cake...I used a mixture of (expensive) dark cocoa that I love, and a cheaper store brand cocoa--just to get the best of both worlds. I put parchment paper in the bottom of the cake pans, then grease and flour them to make removing the cake a breeze.
The cake batter is very thin after you add the boiling water--but don't worry, it all comes out perfect in the end.
Look at this face...don't you know what she is asking for!
Finally, the cake is iced--dig in girl!
Fulfillment.
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