My Busy Day Chocolate Cake was inspired by my mother-in-law’s chocolate cake recipe that uses hot water. I used to think tasty chocolate cakes were too labor-intensive to make from scratch. (Not sure why I thought that for so long, but I’m glad to have learned that the opposite is true!)
This recipe has the added benefit of a few healthier substitutions. Instead of using all-purpose flour and refined white sugar, I use whole wheat pastry flour and sucanat natural sweetener. The pastry flour provides a better texture for cake than just plain whole wheat flour (which tends to be really dense on its own). The texture and taste remain wonderfully perfect!
I found the whole wheat pastry flour at Whole Foods Market, but you can probably find it elsewhere too.
- 1 c. whole wheat pastry flour (plus extra for pan)
- 1 c. sucanat sweetener
- ¼ c. plus 2 TBspn high-quality unsweetened cocoa powder
- 1 tspn baking soda
- ½ tspn baking powder
- ¼ c. unsalted butter, melted
- 1 egg
- ½ c. milk
- ½ c. boiling water
- Preheat oven to 350 degrees.
- Grease and flour 8" round cake pan. Set aside.
- Mix dry ingredients together in a bowl.
- Add milk, egg, and butter to dry ingredients. Stir just until combined.
- Add boiling water last and mix in slowly.
- Pour batter into prepared cake pan.
- Bake for 20 minutes, until knife inserted in center comes out clean.