Making the Cake
Step-by-Step instructions for Chocolate 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.
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 buttercream is that I can flavor it naturally. The only color and flavor for this buttercream come from fresh pureed strawberries.
Top with a fresh strawberry or shaved semi-sweet chocolate.
Strawberries and chocolate are the perfect combinations for Valentine’s Day.
Mumma’s Chocolate Cake
Moist chocolate cake. Perfect for layer cakes, 9 x 13-inch cakes or 24 cupcakes.
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
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.
➡️ High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour