[Recipe] Suzi’s No Fail Chocolate Cake

My friends who have had this cake RAVE about how delicious it is, and how easy it is to prepare. I hadn’t been able to try the recipe myself until recently, since I didn’t have a bundt pan quite big enough to bake it.

I am lucky to have such wonderful people in my life. I really, truly mean that. My friend Suzi, from whom this recipe came, was generous enough to gift me a bundt pan this holiday season so that I could try this cake for myself the way it is meant to be. Isn’t that amazing? How generous and kind. Suzi has such a big heart and a giving spirit, and I know that giving me this pan means as much to her as the sentiment behind the act does to me. Thank you so so much Suzi, for being so kind to the people around you every day. The world is a much better place with you in it.

I decided then, that I couldn’t wait to bake this cake – I was just so excited! Cake is my favourite thing to eat. This is a no-brainer.

This is Suzi’s recipe for the ‘World’s Easiest and Yummiest No-Fail Chocolate Cake’. It is actually her late grandmother’s recipe, passed down through the years, eventually to Suzi.

It. Is. Amazing. Just like Suzi.

[Recipe] World’s Easiest and Yummiest No-Fail Chocolate Cake

Cuts into 16 slices

12 HEAPING Tbsp (about 3/4 cup) cocoa (Fry’s works very well here)
3 cups flour
3 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp instant coffee
1/4 tsp salt
4 eggs
1 1/2 cups vegetable oil
1 cup water with 1 cup orange juice (together)

Preheat the oven to 350F.

Combine all of the dry ingredients in a large bowl and mix well. Make a well in the center of the bowl of dry ingredients.

I didn’t have instant coffee at home, so I brewed a cup of coffee and combined the cup of coffee with the orange juice instead of using just water and orange juice.

Add the wet ingredients to the well. Mix with a mixer until smooth.

Spray a LARGE bundt pan with cooking spray. Otherwise, grease the pan very well with butter. Pour the batter into the bundt pan.

Bake for 60 – 75 minutes, or until a toothpick inserted into the cake comes out clean. My cake took 60 minutes to bake.

Allow the cake to cool in the pan for a few minutes before removing it from the pan.

Ice the cake with this glaze:

2 1/2 Tbsp. softened butter
6 Tbsp cocoa
2 cups icing sugar
2 tsp instant coffee

Mix instant coffee into 1/4 cup of boiled water. (Again, I used just 1/4 cup brewed coffee.)

Pour the coffee mixture into the icing mixture.

Mix all glaze ingredients until smooth. If you find the glaze is too thick to drizzle over the cake, add more boiled water, 1 tsp at a time, until the glaze is the right consistency for drizzling.

Pour or drizzle the glaze evenly over the cake. I dusted the cake with some icing sugar and decorated it a bit with some snowflakes I piped out of white chocolate. I just wanted to make it a bit wintery.

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