If you have not noticed there is a holiday for practically every day of the week and this Thursday, January 27th is no exception. Thursday is Chocolate Cake Day. Cakes have been around since ancient time, although they were quite different from what we are accustomed to, since they were more bread like in texture and sweetened with honey and filled with dried fruits and nuts. In fact, the words bread and cake were somewhat used interchangeable and these cakes were usually cooked on a hot stone.

One of the most popular types of cake today is chocolate. The recipe we are featuring Thursday is similar to one your grand mother or great grandmother would have made. It is rich, moist and packed with chocolate flavor, enjoyed best with a nice tall glass of milk. Use the best chocolate you can find for great flavor.  Looking for a great cake cookbook, we recommend The Cake Cookbook by Tish Boyle.

Chocolate Cake with Chocolate Icing

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 tablespoons butter softened
• 1 tablespoon mayonnaise
• 1 cup sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 3/4 cup milk (whole milk only at room temperature)
• 1 recipe for Chocolate Icing

Directions

• Preheat oven to 350 degrees
• Grease the bottom of an 8x8x2 inch baking pan.
• Line the bottom of the pan with parchment paper.
• Grease and flour paper and sides of pan.

1. In a mixing bowl stir together flour, cocoa powder, baking soda and baking powder. Set aside.
2. In a large mixing bowl beat butter and mayonnaise with an electric mixer on medium speed for 45 seconds.
3. Gradually add sugar and beat until smooth and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Add dry ingredients and milk alternately to the butter-egg mixture.
7. Beat on high speed for about 20-25 seconds.
8. Spread batter evenly in the prepared pan.
9. Bake for 30-35 minutes or until wooden toothpick inserted in the center of cake comes out clean. Do Not Over-bake!

Allow cake to cook for 10 minutes and remove from pan by loosening ends.
Place on a cake plate and ice.

Chocolate Icing

• 4 ounces semi-sweetened chocolate
• 4 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 cups sifted powdered sugar
• 1/2 tablespoons milk (whole)
• 1/2 teaspoon vanilla extract

1. Coarsely chop 4 ounces of semi-sweetened chocolate.
2. In a small heavy saucepan, melt the chocolate over low heat, stirring to prevent sticking.
3. Remove from heat; cool to room temperature.
4. In a medium bowl beat 4 ounces softened cream cheese and 2 tablespoons butter with an electric mixer for about 30 seconds.
5. Beat in 2 cups powdered sugar, half at a time until smooth and fluffy.
6. Beat in 1/2 teaspoon vanilla extract and beat for an additional 25 seconds.
7. Add 1 – 2 tablespoons of milk to soften icing. Do not over-beat.
8. Spread over cake.