Never-Fail Chocolate Cake

I know, I know, two chocolate dessert posts in a row. Yes, this does reflect my current eating habits. Moving = stress = sweets. It's a formula that's always worked out for me. :)


Hey look, I moved to a house that has decent lighting in the kitchen! And I finally figured out how to use the macro setting on my camera! Now if I could just figure out how to get my food to actually look as good as it tastes!

This picture was actually my husband's birthday cake, so I put in the layer of raspberry cream that you can see oozing out there. The recipe I'm giving you today, however, is just for the cake---no frosting, no filling, no nothing. Because believe you me, this cake is pretty darn fabulous all on its own. Embellishments are nice, but, as the name states, this cake never fails. As in, it never fails to entice me to eat it all by myself. Ahem.

Never-Fail Chocolate Cake

3 c. flour
2 c. sugar
3/4 c. cocoa
2 t. baking soda
1 t. salt
1 c. oil
2 eggs
1 c. buttermilk
1 t. vanilla
1 c. boiling hot water

In a large bowl, mix dry ingredients. In a separate bowl, mix all of the wet ingredients except the water. Pour the wet into the dry and mix thoroughly. Add the water and stir until it is incorporated and the batter is smooth.

Grease and flour two loaf pans. Pour in the batter and bake at 350 for about 30 minutes or until a toothpick comes out clean.

Makes 2 loaves. If you want to use a 9" round like I did above, halve the recipe.