Grandmom's Chocolate Cake

Happy Birthday, Grandmom!

My grandmother knew a little somethin' about pizzazz: she always added something extra to things, a special topper on a package, a pretty brooch to a jacket, a secret ingredient to a recipe.

Her chocolate cake is coveted by everyone in the family for its dense texture and chocolate flavor that isn't overly sweet. Paired with peanut butter icing, this cake is a classic, just like Grandmom.

The thirteenth child of her family, born on the thirteenth, Grandmom defied the unluckiness of that number and lived her life in song and amusement. She lived to the age of 88, passing a few days after her birthday. 88 on its side is double-infinity. We miss you and love you, Grandmom, but know you'll live on, double-infinity :) .

I can't divulge Grandmom's original cake recipe, as it should remain a family secret, plus, it calls for ingredients like shortening and white sugar that I can't recommend as a person with "Healthful" in her blog title :) However, this version comes out just-as-delicious without straying too far from the original. Stay tuned for a version that eliminates the refined sugar!

Grandmom's Chocolate Cake (Healthful Mama Remix)

Ingredients
2 c. organic cane sugar
3/4 c. coconut oil (or softened organic butter)
2 eggs

2 1/2 cups flour
2 1/2 tsp. baking soda
1 tsp salt
1/2 cup cocoa

1 c. organic plain yogurt

1 tsp. vanilla extract
3/4 cup HOT coffee

PREHEAT oven to 350. Grease and flour two 9" round cake pans or 24 cupcakes (or kick it old-school Grandmom style and use and extra-long loaf pan like this one by Wilton.

1. Cream the sugar and oil until fluffy.
2. Add the eggs, one at a time, beating well after each.
3. Sift together the dry ingredients in a separate bowl.
4. Add the dry ingredients alternately with the yogurt to the creamed mixture.
5. Add vanilla and stir through.
6. Add the hot coffee and stir gently. The batter will be very hot and watery! Use caution when transferring to baking pans.
7. Pour the batter into greased and floured pan and CAREFULLY transfer to the oven.
8. Bake cake for 55-60 minutes; cupcakes 20 minutes.