It is common around the holidays to think of our families, both those who are with us and others who have passed away. As the costumed festival of Halloween passes I have spent some time contemplating the other side of Halloween; remembering the dead.
In my family food has always been a common language and a link to the past. On my father’s side are the Italians encouraging the eating of second helpings, or even thirds, of decadent multi-course meals. While on my mother’s side there has been a love of cooking and a handful of recipes being handed down through the generations from their British origins.
The recipe in this post has been a staple in my family for as long as I can remember. It was passed down from my great grandmother Doris Nelson and was concocted during the depression era when some resources were scarce. For all its ingredient restrictions it only impresses me further that without fail it turns out to be a moist and tasty chocolate cake every time.
This cake is an elegant and easy bake for the holidays or any birthdays happening amongst them. It holds its own in flavor as it is, but can easily be spruced up to fit the festivities. I recently decided to be adventurous and infused my frosting milk with a tablespoon of lavender overnight which turned out to be a perfect amount and not too overwhelming.
You can find all the ingredients you might need here at the Co-op! May this recipe bring you a little joy in the months to come.
Black Chocolate Cake
2 c. flour
2 c. sugar
1 c. cocoa
2 tsp. baking powder
¼ tsp. salt
🍎Add one at a time and mix well:
4 TB. butter
2 tsp. baking soda dissolved in
2 c. of hot water
2 tsp. vanilla
🍎Bake at 375°F in a greased and floured 10” tube pan for 40 minutes until firmly springy to the touch and/or an inserted toothpick comes out clean. Let cake rest in pan for 10 minutes before inverting onto a wire rack to cool completely.
🍎Frost with buttercream frosting.
1 stick butter, softened
3 ½ c. confectioner’s sugar
1 tsp. vanilla
2-3 TB. milk or cream