There’s a reason this cake is so popular – it’s the best chocolate cake out there!
Okay, so I’m not one to throw out “the best ever” title to just anything. But this chocolate cake – this cake is truly the best in my opinion. And paired with my Fabulous Frosting – you will watch how fast this cake disappears. Now, I’m not opposed to cake mixes. They have their place in the world. I have actually even used white cake mixes – with a few additions – for making wedding cakes and have gotten rave reviews. But when you want chocolate cake – make this Crazy Chocolate Cake. You will not be disappointed.
If you’ve never heard of Crazy Chocolate Cake – it’s from the Great Depression era when eggs and milk were hard to come by. So, it’s a naturally egg and dairy free cake (minus the frosting). This recipe is starting to show up all over the internet – I’m guessing because it’s just that good. I’ve been making this cake since I was old enough to help my mom in the kitchen. So we’re talking over 35 years now. Long before the internet – ha! It’s basically the only cake we ever ate for birthdays – it was so good everyone requested it and it was called “birthday cake” when we were growing up. Ha. It wasn’t until I was living on my own and started decorating cakes for people, that I ever tried any other frosting for this cake.
First, I always grease and flour my pans for cakes. It’s especially important when making a cake that you want to remove from the pan for decorating. So, it’s a good habit to get into when making cakes. Just use a paper towel and some shortening and grease the bottom and sides of the pan really well. Then sprinkle some flour in the pan and shake the pan until the flour has covered all the shortening. Shake the excess flour in the trash. Tip: you can also use sugar or cocoa instead of flour.
Okay, if you know anything about Crazy Chocolate Cake, I’m sure you’ve read that no bowl is necessary and you can mix it right in the pan! I just cringe every time I read that. Yes, sure, you could do that. But why? If you’re going to make a cake, using a mixing bowl is just not a big deal. I’ve had this cake before when someone had mixed it in the pan – and sometimes the baking soda doesn’t get all the way mixed in. And taking a bite of baking soda is just. not. good. Ish. So, use a bowl.
Mix the dry ingredients together first in a KitchenAid mixer (this is the exact one I have and love!). Then add the wet ingredients and mix together for a couple minutes, scraping the sides once. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Don’t over bake. Cool completely before frosting.
Once cooled, you can use any frosting you’d like… but I’d highly suggest trying my Fabulous Frosting for this cake. The trick to making it satiny smooth is to make sure to bring the sugar/butter/milk mixture just to a boil. And to work fast when mixing in the chocolate chunks and pouring it on the cake. After the frosting is poured onto the cake, I personally think it’s best if it cools completely before serving. But if you just can’t wait, by all means dig in!
My Fabulous Frosting is a pourable frosting – not good for decorating – but great for eating! The frosting doesn’t present as well as a fluffy frosting you can swirl around. It has more of a “perfect” glossy finish. But for taste? It’s absolutely fantastic with this cake.