I found this chocolate cake recipe on House of Brinson a beautiful blog that includes amazing photographs from the dynamic duo William + Susan Brinson. See the fixin’s at historic Stonyford and Susan’s blog for step by step images and beautifully styled variations.

Brinson chocolate cake delivers a rich, moist, small crumb…all of my expectations in cake.

Ingredients

Dry ingredients
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Wet ingredients
2 eggs
1 cup milk
1/2 cup oil (I use olive)
2 1/4 teaspoons vanilla extract
1 cup boiling water

Instructions
Sift all dry ingredients into a large mixing bowl.
Make a small well and add the wet ingredients (except boiling water).
Whisk together. Batter will be thick.
Add boiling water and whisk until completely combined.
Batter will be runny.

Baking Container Options

Two 8-inch cakes
Pour batter into two buttered and floured  8 inch cake pans.
Bake at 350° F for 30–35 minutes.

Mini cupcakes
Fill cupcake liners 3/4 full.
Bake at 350° F for 20–25 minutes.
Makes about 48 mini cupcakes.

One 9 x 13-inch pan
Pour batter into  a 9 x 13-inch buttered or oiled and floured pan.
Bake at 350° F for 30–35 minutes.
The cake is done when a cake tester or knife comes out clean.

Sprinkle with powdered sugar or frost.

Chocolate Frosting
1/4 cup of butter
4 ounces of cream cheese
2 cups sifted confectioners sugar
4 ounces baking chocolate, melted
1/4 cup orange juice, water or milk

Blend all ingredients until creamy. Spread on cake.

Tip

Wrap in a food storage container and store in the freezer for up to two weeks.