Back-To-School Chocolate Cake

It’s that time of year again! Back to school. That moment each parent looks forward to—or is it just me? I like the rhythm it gives our lives and enjoy the time off, be it a few meager hours, to concentrate on the books I’m critiquing and the ones I’m writing. To celebrate, I baked my son, Adam’s favorite cake.




It’s a spongy and moist chocolate cake that takes no time to make, but quite a bit to bake (nearly 1 hour). It’s light on the calories. One slice will set you back a mere 312 calories. Yummier by the minute, no?




Serves 12

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp vanilla extract

½ cup vegetable oil

2 eggs

1 cup heavy cream

2 cups flour


  1. Preheat the oven to 350 F or 180 C and line a round pan with a sheet of parchment paper.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, salt and vanilla extract with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs and the cream.
  5. Whisk in the flour until your batter is smooth.
  6. Pour into prepared pan and bake for 50 minutes.



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