- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Add all ingredients to list
Preheat oven to 175 degrees C. Grease two round pans.
Mix all the dry ingredients into a large bowl. (sugar, flour, cocoa, baking powder, baking soda and salt.)
Then add the eggs, milk, oil and vanilla, until smooth. Add the boiling water last stirring it in slowly. The batter will become thin. Pour evenly into the prepared pans.
Most of us love cake and chocolate cake is no exception. Be it for a celebration or just a craving needing to be met. You can’t go wrong with a slice of chocolate cake. To celebrate this National Chocolate Cake Day, here is a brief history of how our beloved chocolate cake came to be a part of our recipe book.
The history of chocolate cake goes back to 1764, when Dr James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was ‘rock cacao’ or ground into powder.
The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.
Only in 1879 did Rodolphe Lindt develop the technique called conching that made chocolate silkier and smoother and easier to bake into cakes.
Until 1890 to 1900, chocolate was mostly for drinks.
In the US, “chocolate decadence” cakes were popular in the 1980s; and in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular.