Weddings, birthdays, graduations, showers and retirement parties, these events traditionally feature a cake. As a caterer I realized the need to find a dependable bakery to supply cakes for special events. After frustrating years of lost orders, wrong orders and late deliveries from contracted bakeries I realized I needed to figure out how to make them in house.
I sought out recipes for the most popular flavors, tweaking and adjusting them to fit our needs. This cake was from an old Hershey’s Chocolate recipe, the boiling water is the secret to it’s success. The heat seems to activate the cocoa powder producing a rich decedent chocolate cake. My kitchen crew started calling it “Chocolate Madness” The name stuck and it became the most popular cake on our menu.
Chocolate Madness Cake
15-20 Servings
Decadent deep dark chocolate cake and rich dark chocolate frosting.
One recipe makes an 8-inch diameter cake. Three times the recipe makes a 14-inch diameter cake.
2 cups sugar
1¾ cups all purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup boiling water
½ cup vegetable oil
2 eggs
1 cup milk
2 teaspoons vanilla extract
Heat oven to 350°F. Grease and flour two 8 inch round baking pans. Cut parchment paper into two 8 inch diameter circles and place in the bottom of the pans.
In a 5 quart mixer bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
CHOCOLATE FROSTING
5¼ cups confectioner's sugar
1½ cups unsweetened cocoa powder
1¼ cup unsalted butter
3 teaspoons vanilla extract
¾ cup cream
Sift together sugar and cocoa into a mixing bowl.
With paddle attachment, mix in butter and vanilla.
Heat and add warm cream, mix until smooth.