This Cocoa Cake Recipe is the best moist, quick and easy cocoa cake I have ever made.
When growing up Mama made delicious cakes using self-rising flour and one bowl like this.
Absent modern electric or hand mixers, she mixed her cakes with a spoon or fork.
Enjoy this modern, old cake.
Sift flour, measure and add to mixing bowl.
Add baking soda, brown sugar and cocoa powder.
Drop in butter and egg. Add milk and vanilla extract.
Mix together 1 minute on low speed. Scrape down sides and bottom.
Increase speed to medium and beat 30 seconds.
Add hot water and beat 30 seconds more.
Scrape down sides and bottom and pour batter (it will be thin) into one prepared* 8" x 8" x 2" square baking pan.
With a spoon or spatula smooth the top evenly getting batter into all four corners of cake.
This will help achieve a flat top for dusting.
Tap sides lightly to release any large air bubbles and place in preheated 350F. oven.
Bake 25-30 minutes until center tests done with a toothpick or point of kitchen knife.
Remove pan from oven and place on a cooling rack for 10 minutes.
Run a knife blade around the edges to loosen sides and invert cake on a serving plate or cake rack to cool..
Dust top with sifted powdered sugar, if choosing to serve plain and not frost.
Makes 9 serving squares.
*To prepare pan, cut parchment paper to fit in bottom of pan.
Place paper in pan and grease the paper and sides of pan with butter or vegetable spray.
Individual serving size pieces can be frozen and thawed to room temperature or defrosted in the microwave for an instant dessert.
The dry ingredients of flour, sugar, soda and cocoa powder can be measured out, mixed together and stored in individual plastic baggies to make this cake even quicker to make as needed.
To make a two layer cake double this Cocoa Cake Recipe.