belle foleys chocolate cake

Desserts

Belle Foley's Chocolate Cake

While making this cake I felt sent back in time: stirring up batter in a country kitchen, before the time of electric mixers and air conditioning. The batter came together quite easily with just a bowl and wooden spoon, however it was very watery. I admit to skepticism when I poured it in the pan and popped it in the oven and I sent a little prayer up to the kitchen angels. But after about 40 minutes I beheld a glorious chocolate cake. Belle Foley's creation is pure, home-cooked, delicious chocolate goodness. It makes a wonderful treat to snack on as is, but I will definitely be trying it out with a variety of frostings and fillings...think coffee, caramel, nutella.

Ingredients

1 1/2 cups granulated sugar
6 tablespoons cocoa powder
3 tablespoons unsalted butter, softened
2 large eggs
1 cup whole milk, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup boiling water
1 teaspoon baking soda
whipped cream, for serving
vanilla ice cream, for serving

Directions

Trace the outline of a 9-inch round cake pan onto a sheet of parchment. Cut inside the line so that the circle fits inside the cake pan. Drop the circle into the cake pan. Don't spray or grease the sides; you'll get a more level rise.
Preheat oven to 350° F.
Mix together the sugar, cocoa, butter, eggs, milk, vanilla, and flour. Add baking soda and mix to combine. Add 1 cup of boiling water and combine. The batter will be runny.
Pour into a cake pan. Bake for about 35 or 40 minutes (or until the cake feels springy).
Let cool on a rack for at least 15 minutes before removing from pan. Depan and let cool until room temperature. Sift some powdered sugar over the top. Cut warm, generous slices and serve with whipped cream or vanilla ice cream.