This recipe is from my good friend, Mary Marshall, a SC gal who has a huge following in social media and a fabulous blog, All Things Food~Cooking with Mary and Friends~Mary’s all about farm to table and spends so much of her time connecting with local farmers and producers in South Carolina. She shares her adventures and for those of us in SC, we have ‘gems’ that we can access as we seek out better food for our families and friends.
Since this cake looked so great when Mary posted it and since I was really hankerin’ for something simple and chocolatee, I jumped on this recipe! Anytime a recipe is shared, I think it’s incumbent upon the recipient to make it ‘their own’ by ‘boho’ing’ to suit their needs, and I know Miss Mary would approve of what I’ve done with her already great recipe. Since I made this recipe at 8k elevation and Mary’s at about sea level, I made some other adjustments. All I can say is that this is one fabulous cake…doesn’t need anything with it, just the cake and a cup of coffee, milk, or tea. But, if you want add ons, have at it!
- Preheat oven to 350
- 1 1/2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 3 Tbl. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 3 eggs, beaten
- 1 cup milk, 1%
- 1/2 cup coconut oil
- 3 tsp. vanilla
- 2/3 cup chocolate chunks (I used 62% chocolate.)
- 1/3 cup boiling water
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt and blend together well working out any little lumps.
- In another mixing bowl, combine the eggs, milk coconut oil and vanilla and whisk together well. Slowly pour the wet ingredients into the dry and blend well.
- Add the chocolate chunks to the batter and then the boiling water and blend well.
- Pour into a greased and lightly floured baking dish. Cook for about 30-35 minutes in a preheated 350 degree oven. Remove to a cooling rack for about 15-20 minutes. Ready to slice and serve!