The best chocolate cake I have ever made.

This cake has been on my to-bake list for quite a while, mainly because it is fairly unusual (in the unlimited realm of online recipes) to come across a recipe repeated so faithfully, so often. Of the 4 links below, there are only 2 minor differences, neither of which affect the texture of the cake significantly.It is essentially the most moist, fluffy chocolate sponge you have ever eaten. Topped off with a delicious chocolate icing. What could be better?

If you have a birthday crowd to feed, BBQ to attend, chocoholic to impress or are just looking for a great chocolate cake to put in your regular rotation; try this recipe. It will not disappoint, I guarantee it!

This chocolate sheet cake is something all Americans are familiar with, being a staple dessert at potlucks (or so I’m told). I can see why; it certainly feeds a crowd with minimal effort. My office of 30 plus were well sated, with a few admitting to a second helping. This cake was new to me but is going on my regular rotation now; I plan to make Australians as familiar with this cake as Americans. Well, those I know well enough to bake for, anyway!

I found this recipe at these links. All are the same recipe, except that one called for a teaspoon of cinnamon to be added to the batter, an addition I can highly recommend.

Pioneer Woman

Homesick Texan

Southern Food

All Recipes

Ingredients:

Cake

• 2 cups flour
• 2 cups white sugar
• 1/4 teaspoon salt
• 4 heaped tablespoons of cocoa powder (1/2 cup)
• 2 sticks (250g) of butter
• 1 cup boiling water
• 1/2 cup of buttermilk (ordinary milk with a teaspoon of vinegar is fine)
• 2 whole, beaten eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla essence
• 1 heaped teaspoon cinnamon powder

Pre-heat the oven to 175 and grease a 45 x 33cm pan. Mine was only 40 x 30cm but it just made a slightly higher cake. Sift the flour into a bowl and mix with the cinnamon, flour, salt and sugar. Melt the butter in a saucepan and mix in the cocoa until smooth. Add the boiling water and stir, bring to the boil for 30 seconds and then remove from the heat.

Pour the cocoa mix into the flour mix and stir a little to partially mix. In a separate bowl or jug mix the butter milk, eggs, baking soda and vanilla essence. Mix vigorously until smooth and pour into the greased pan. Bake for 20 minutes, keeping a close eye on it. Test with a skewer and remove when it comes out clean.

Icing

• 1/2 cup finely chopped pecans (I used slivered almonds)
• 125g butter
• 4 heaped tablespoons of cocoa powder (1/2 cup)
• 6 tablespoons of milk
• 1 teaspoon vanilla essence
• 450g icing sugar

While the cake is cooking, melt the butter in the saucepan and add the cocoa. Stir until smooth and remove from the heat. Add in the vanilla and milk, mix until smooth. Sift the icing sugar into the saucepan and stir in. Mix briskly until smooth.

When smooth, mix in the nuts and pour the warm icing over the warm cake, freshly removed from the oven.

Set the cake aside and allow the cool completely before serving – a true test of will power!

Finally, enjoy your cake and all the praise it will generate.