This week is one of my favourite birthdays all year. This week is the birthday of my dear ol' Dad! Each year I bring a new treat for him to try out. This year, his request was for me to bring the chocolate cake I made for my last cake decorating class. I had made a Martha Washington chocolate cake, with minted buttercream icing, and rolled fondant on top. My family loved it, and even after several days it was still moist and delicious. So, cake it was, and cake it will be!
Happy soon-to-be Birthday Dad!
Martha Washington Chocolate Cake
Makes: 2 9-inch square layers, 3 9-inch round layers, or 4 8-inch round layers (about 10 servings)
4 squares Baker's Unsweetened Baking Chocolate
2 cups sugar, divided
1 1/2 cups buttermilk or sour milk, divided
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup butter
1 tsp vanilla
Preheat oven to 350F.
Microwave chocolate in medium microwaveable bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar and 1/2 cup of the buttermilk. Cool.
For 3 9-inch round pans: bake for 25 - 30 minutes or until cake springs back when lightly touched.
For 4 8-inch round pans: bake for 25 minutes minutes or until cake springs back when lightly touched.
Source: Old-Fashioned Favorite Recipes of All Time, p. 250.