Eric Stendal

I found this recipe online and combined it with a separate icing recipe. Together, they make a fantastic cake I’m sure you will love.

The cake was ‘tested’ on my wife, kids, grandkids, and co-worker et familie. Positive reception!

The weird thing about this cake recipe is the addition at the end of a cup of boiling water. Yes, you read that right. A cup of boiling water. I can’t explain it, but ‘damn’ that sure makes for one moist cake!

I am ashamed to admit that I do not have 9-in cake pans (yet), so I used a Bundt pan for my trial run. You would only need to increase your baking time if you choose to use a Bundt pan as I did.

Don’t forget your frosting!

Ingredients

2 cups white sugar
1-3/4 cups white flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup olive oil
2 tsp vanilla extract
1 cup boiling water

Method

1. Grease and flour two 9-inch round cake pans. (You could also use a Bundt pan as I did and increase your baking time). Set aside.

2. In a stand mixer, add your sugar, flour, cocoa, baking powder, baking soda, and salt all together and stir to combine.

3. Now you add in your eggs, milk, oil, and vanilla to the dry ingredients. Mix this together for two minutes or so on medium speed to bring it together.

4. Boil your water and pour in now.

5. Pour evenly into your cake pans (or Bundt pan).

6. Bake on a cookie sheet in the preheated oven until done. I always use a toothpick to see if it’s done. Pans should take 30 – 25 mins and the Bundt pan took around 55 mins.

7. Transfer the pan to a wire rack and leave to cool for 20 mins. Then, gently remove the cake(s) from their pans to cool completely before icing.