Jeff and I met in October 2011 at his cottage on Georgian Bay, and the summers since then my contribution in thanking the Patchell’s for letting me lounge in the sun each weekend on their cottage deck has been baking something sweet for everyone to enjoy. Prior to each weekend I search for recipes to try through various food blogs to find something new and interesting that will wow and delight. From cakes and pies to donuts and cinnamon buns. Then come early Saturday morning I set to work in the cottage kitchen looking out at the beautiful bay.
I was taught how to bake and developed a love for creating delicious treats from my Grandma Ruth, who was an amazing baker/cook. Early memories at Grandma’s house revolve around her kitchen and helping her to make goodies for our family-who each have their own highly developed sweet tooth. Over the summer you will see and be able to make for yourself some of her excellent recipes.
May 13th was Jeff’s Birthday, and each year I make him a chocolate layer cake with peanut butter frosting. The love for the flavour combination of chocolate and peanut butter and the comfort of childhood delight in a jar with cuddly bears, is something that many of us share. Jeff in particular is a big peanut butter nut, some nights I fall asleep to the smell of peanut butter as someone eats a late night sandwich next to me.
This chocolate cake recipe has been a staple in my family’s household for many years, and my Grandma Ruth made it for many birthday celebrations, complete with smarties. It was also the first recipe that I baked on my own, probably around the age of 9. It is very moist cake and has a wonderful dark chocolate flavour. Enjoy!
Mixed wet ingredients
Mixed dry and wet ingredients
Addition of the cup of boiling water
Prepared pans with batter
Delicious perfection 🙂
Blended icing ingredients (only had chunky peanut butter-but still tasted awesome!)
Icing on the first layer
Happy Birthday Boy 🙂
Deep Dark Chocolate Cake
- 1 3/4 cup All Purpose Flour
- 2 cups sugar
- 3/4 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- Preheat the oven to 350’F
- In a medium size bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
- In a separate large bowl combine the eggs, vegetable oil and vanilla.
- Mix the dry ingredients in with the wet, and beat for 2 minutes.
- Stir in the cup of boiling water. This will make the batter very thin, but it is what makes the cake so moist.
- Pour the batter into greased and floured pans. If doing a layer cake you can use 8” or 9” pans, or for a single layer 9”x13”.
- Bake for 30 minutes, or until done.
- Cool before removing from pans, and cool completely before icing.
Peanut Butter Frosting
Recipe adapted from Ina Garten’s Peanut Butter Icing
- 1 cup peanut butter
- 1/4 cup butter (room temperature)
- 1 cup confectioners sugar
- 3/4 tsp vanilla
- pinch of salt
- 1/3 cup heavy cream or milk
- In a medium size bowl beat the butter and peanut butter together.
- Sift in the icing sugar
- Mix in the vanilla and salt
- Add the cream and beat until smooth and creamy.
- Assemble the cake, putting 1/3 of the icing on the first layer, then the last 2/3 on the top
If you have any comments or questions about the recipe please respond below.