Growing up my dad could “cook” a few things:
1. A bowl of cereal.
2. Cinnamon toast.
3. Microwave corndogs.
But, despite his lack of time in the kitchen, he would sometimes make this fantastic chocolate cake. He would typically make it after dinner so that by the time it was finished it was right before bedtime. Everyone usually got to enjoy a right-out-of-the-oven piece of cake.
The ganache? My addition to this cake. My dad has not tried my version of his cake, but I think that he would approve.
This cake is fantastic! Also….when kept cold in the refrigerator, this cake somewhat resembles McAlester’s spoon cake…which is one of the best chain restaurant desserts ever.
Try the cake. It is easy and so wonderful.
- 2 cups sugar
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup cocoa
- 1 cup vegetable oil
- 1 cup milk
- 2 eggs
- 1 cup hot water
- 1 cup bittersweet chocolate or dark chocolate, chopped
- 1 cup heavy cream
- 4 tbsp powdered sugar
- Beat everything but the hot water together. Once mixed, add the cup of hot water. Mix well.
- Pour mixture into a greased bundt pan or two 9 inch round cake pans.
- Bake at 350 for approximately 55 minutes for a bundt pan or 40 minutes for the round 9 inch cake pans.
- Check occasionally to make sure the cake does not dry out.
- When the cake is finished, allow to cool.
- Place chocolate, cream, and sugar in a small pot.
- Stirring constantly, heat on low to medium heat until everything is melted and combined. Stir until smooth. Do not burn the chocolate!
- When the cake is cool…
- For bundt cakes: Pour melted chocolate mixture over cake.
- For 2 round 9 inch cakes: Use the chocolate to “glue” the two layers together. Once the layers have been stacked on top of each other, pour ganache over the cake.
- Even the ganache out and then store uncovered in the refrigerator for 1 hour. The ganache should harden during this time.
- Serve immediately or cover cake to be served later.
I prefer to keep this cake in the refrigerator.