My husband got to pick whatever he wanted for dessert on Father’s Day. The top two choices were rhubarb pie, and chocolate cake. The rhubarb in our back yard is thriving so I was a little surprised that he chose cake over pie, but I wasn’t disappointed. We haven’t had chocolate cake in a while and it sounded good to me too.
It was just the two of us so I didn’t want a big cake. I wanted to try a new recipe but I wasn’t looking for something over the top. I knew my husband would be happiest with something simple, tasty and homemade. I found the perfect recipe at Cookie Madness. Anna frequently makes small batch desserts and has great lists of favorites so I often turn to her blog to find recipes instead of opening up one of my many cookbooks.
This cake is baked in an eight inch square pan. A really nice size for a small family. It’s made with mayonnaise which makes the cake very moist. The depth of the chocolate was just right, and it’s super easy to make. You can stir it up with a spoon which is a real plus! We chose vanilla frosting for the cake since we can’t remember the last time we had vanilla frosting on chocolate cake. We were both happy with the frosting too. It is super smooth and isn’t too sweet with the cake.
I don’t know if it made a difference in taste or not because I’d have to do a tasting side by side, but for the first time ever I bought Ghiradelli natural cocoa powder to use in the cake. Hershey’s is the natural cocoa you’ll usually find in my cupboard, but the Ghiradelli seems really good. The thing that was particularly noticeable about the Ghiradelli cocoa is how perfectly smooth it is. There wasn’t a lump to be found!
If you’re looking for a quick, easy to make, moist chocolate cake, I highly recommend that you give this recipe a try.
Be sure to check out the original post where Anna talked about the cake, and made a scrumptious looking chocolate sour cream frosting instead of vanilla.
Troy Chocolate Cake (Adapted with permission from Cookie Madness)
1 cup granulated sugar
1/2 cup mayonnaise
1 large egg
1 teaspoon vanilla
1/2 cup natural cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups flour
3/4 cups lukewarm water
Preheat the oven to 325 degrees. Spray an 8×8 inch pan with cooking spray. Use a spoon to combine the first 4 ingredients in a bowl. Sift the dry ingredients together. Add the dry ingredients and the water to the mayonnaise mixture. Beat until well blended. Bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool completely before frosting
Easy Vanilla Frosting
5 T softened butter
1 1/4 c. (5 oz.) powdered sugar
pinch of salt
1 T cream
1 t vanilla
Using a hand held mixer, beat the softened butter until very smooth. Add the powdered sugar and mix until moistened with the butter. Beat in the cream and vanilla and continue beating until light and fluffy. Spread on all sides of cooled cake.