How to make the cake:
Mix together 2 1/2 cup flour, 1 tsp. salt, 2 tsp. baking soda,
and 1/2 cup cocoa.
Sift together and sit aside.
In a large bowl add 2 cup sugar.
Add 2 eggs.
Beat until light yellow.
While beating slowly add 1 cup oil.
Add 1 cup buttermilk alternately with flour mixture.
Mix until smooth, but don’t overmix.
Slowly mix in 1 cup boiling water.
Add 1 tsp. vanilla
Pour batter into paper lined muffin pans.
Just for kicks and giggles and because I’m now addicted to Kallari chocolate, I thought I would sprinkle a few on top. Because I know the chipped chocolate will melt beautifully inside the cupcake and that extra chocolate bit will make me so happy.
The chocolate chips are completely optional. You are probably wondering why I didn’t just add them to the mix? Well the batter is quite thin. I was afraid the chocolate chips would sink to the bottom.
I’m experimenting.
Bake the cupcakes in a 350 degree F oven for 18-20 minutes or until the cake springs back with gently touched.
I know what you’re thinking cutest muffin pans EVER! Remove from the oven and allow to cool completely before icing. I always eat one of the cupcakes hot right out of the oven. You should probably do the same.
The strawberry Swiss buttercream is like satin in your mouth. What I love about using a meringue butter cream is that I can flavor it naturally. The only color and flavor for this buttercream comes from fresh pureed strawberries.
Top with a fresh strawberry or shaved semi-sweet chocolate.
Strawberries and chocolate are the perfect combination for Valentine’s Day.
Mumma’s Chocolate Cake
Moist chocolate cake. Perfect for layer cakes, 9 x 13-inch cakes or 24 cupcakes.
Ingredients
Mumma’s Chocolate Cake
- 2 1/2 cup flour
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cup sugar
- 2 eggs
- 1 cup oil I used light flavored olive oil
- 1 cup buttermilk
- 1 cup boiling water
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth. Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla. Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.
Recipe Notes
High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour
How beautiful! Your muffin 'tin' is adorable! i can smell the chocolate!
Thanks, Sandy. I have such a wonderful friend who knows what I love.
Yum! I just love chocolate cake – who doesn't?
No kidding? I always look forward to your comments, Kezia. thanks so much.
These look fantastic… can I have one right now please? x Mel!
That looks super tasty. Possibly the icing has me drooling more than the cake though!
hi I live in the uk. how do I convert cups to grams or oz please maggie
Hi Maggie, Oh my gosh. I forgot to add the metric conversions. My goal is to have the conversion along side the amounts i the recipe. I will update that for you. Here is a link with a great conversion chart that should help until I update. Thanks for pointing that out: http://www.jsward.com/cooking/conversion.shtml
What is your favorite light olive oil to use when making these cupcakes or really any cakey yumminess? (I LOVE that you use olive oil in this recipe!) And I almost licked my computer screen these look so good! Yum!
The brand I use is Montolivo. I buy it in bulk from Costco. It has a very light flavor. I use it for baking. I buy Sagra EVOO for flavoring other foods and making vinaigrettes. Thanks for the fabulous comment.
I made these for Valentines. It took me all morning but WOW are they fantastic! My grandson says the frosting taste like ice cream. Thank you for sharing this recipe.
I hope they were worth the time and effort. You grandson has very defined taste. Thank you for sharing your success.
I made these on Valentine's Day! Wow they are fantastic! It took me all morning, the frosting takes some time, but well worth the taste. My grandson says it tastes like ice cream. Thanks for sharing these two recipes.
I discovered you blog about 2 months ago and absolutely LOVE it! It has been such an inspiration for me in the kitchen! I am giddy over your muffin tin. Any idea who makes it and where I might look to find one?
Thank you so much for your kind comment. The muffin tin is from Anthropologie. It was a gift from a friend. Isn't it just darling?
IS there a recipe for the frosting?
There sure is: https://www.simplysgood.com/swiss-meringue-buttercream/
Hi Janet! Your recipes are so amazing! I love reading your blog. How many cupcakes can I frost with this SMBC recipe? Thanks!
Thank you for your kind comment. The icing should frost about 2 doz cup cakes depending on how much icing you use. I end up using more when I pipe the icing onto the cupcakes.
Thank you for this recipe I just made it and the result is amazing they are so soft and not to sweet as I was wondering about the sugar amount…the kids loved it…please keep blogging we will keep following you.
Thank you so much. You just made my day.
Is it okay if i don't use the electric beater and switch it to a whisk?
I'm not quite sure what you mean? Are you beating my hand? Or using an electric whisk?