Good morning and TGIF!!
Shall we talk late-night baking today? That’s what went on in my house last night. A friend that I work with is pregnant and told me she was craving chocolate cake yesterday. The doctor I work for happened to mention he was craving a chocolate cake that he used to eat in college. So…I made the executive decision that we would have chocolate cake at work today. To be more specific…we would have chocolate gob cake at work today. When I mentioned it, my co-workers eyes got big and smiles spread across their faces. I mean, who cares that I have never made a gob cake before? My friends wanted it so I was determined to deliver.
I taught my two Jazzercise classes and then headed home. On the way, I was hoping that I was going to be able to find a ‘from-scratch’ recipe that included only ingredients that I already had at my house. Wishful thinking, right? I got home and, while the hubs threw together tacos for dinner, I scoured my cookbooks and the web for a recipe that fit my specifications. After about 20 minutes, I found both a chocolate cake and an icing recipe that only used things that I had in my pantry. I gave the hubs a little fist pump (he really didn’t get why) and crossed my fingers that the recipes turned out okay.
I threw my batter together (which was super easy and all happened in one bowl) and poured it into my pans. I eagerly checked as the time went by that they were surviving in the oven together. The house began to smell heavenly and the cake looked super moist and fluffy. Phew! I was glad the cake was good…but I wasn’t out of the woods, yet. I still had to deal with the icing.
Here is the recipe I used for the cake…I wish I could give proper credit but it was posted on a Taste of Home forum with no specific name or location.
Chocolate Gob Cake:
3 cups all-purpose flour
2 cups white sugar
3 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 teaspoon salt
2/3 cup distilled white vinegar
2 teaspoons vanilla extract
2 cups water
Preheat oven to 325.
Mix all of the ingredients together in a large bowl and stir until combined (I used my mixer on a medium speed for about a minute). Pour batter into two lightly-greased 9×13 baking pans (the original recipe said to used ungreased pans but I was nervous that my cake would not come out if I did).
Bake for 30-35 minutes or until toothpick inserted in center comes out clean. I let my cakes cool in their pans for ten minutes and, then, removed one onto a wire rack while allowing the other to stay in the pan since I would just be serving it from there.
Now…for the icing. Icing is a stressful thing! It’s all about the perfect taste and texture. It’s so scary to have to get two things right! The review of the icing I chose were all great so I decided to give it a whirl…and it paid off! It was delicious and the texture was heavenly! I used this recipe. I suggest you guys try it out! The most time consuming part is allowing it to thicken on the stove but once it starts, it just takes off and gets to the desired thickness pretty quickly! In the original recipe, you have to allow the heated mixture to cool completely…I cheated and set the pan in the sink in cold water. It was good to go in about ten minutes.
To finish the cake, spread the icing on the top of one cake and then drop the other on top. Voila!
Here’s to hoping this cake satisfies all the cravings in office for chocolate cake!
Something to share: What’s the last thing you experimented with in the kitchen? Do you have a no-fail icing or frosting recipe? Please share!