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Busy Day Chocolate cake

Busy Day Chocolate Cake

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.

chocolate cake

I used a small amount of powdered sugar and a doily to make the design above.

Busy Day Chocolate Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
  • 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
  1. Preheat oven to 350 degrees.
  2. Grease and flour 8" round cake pan. Set aside.
  3. Mix dry ingredients together in a bowl.
  4. Add milk, egg, and butter to dry ingredients. Stir just until combined.
  5. Add boiling water last and mix in slowly.
  6. Pour batter into prepared cake pan.
  7. Bake for 20 minutes, until knife inserted in center comes out clean.
Use powdered sugar or fresh cut strawberries to decorate and complement the delicate flavor of this cake!



2 comments… add one
  • Brian April 19, 2013, 12:39 pm

    Loved this cake! Kids tested, Husband Approved. My mother made a delicious chocolate cake for our birthdays growing up. This recipe is just as good as my mother’s only healthier for you. 5 Stars all the way.

    • Bonnie (site owner) April 19, 2013, 12:55 pm

      Thanks for your comment and rating, Brian!

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