Lizzy’s Chocolate Cake

makes two 10″ pans

This recipe was passed along to me very recently by a childhood friend, Kendall, who is a professional pastry chef in D.C.; she actually made a cake for Obama – so cool! The pictures looked soooo good, that I requested the recipe. I have yet to make this yet, but plan to for the next family birthday celebration.

Note from Kendall: This cake works extremely well with Bobs 1:1 gluten free flour as well. You cannot tell it is gluten free at all!


  • cup cocoa
  • 2 TBL coffee
  • 3 cups hot water
  • 18 oz butter
  • cup sugar
  • 6 eggs
  • tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • cup flour


  • Preheat oven to 350
  • note: use liquid measures for the flour and sugar in this recipe
  • Combine the cocoa powder, coffee and hot water in a lexian bin and mix well. This is the liquid in the recipe
  • Cream the butter and sugar
  • Add the eggs and the vanilla extract
  • Alternately add the flour (with the salt, baking soda, and the cinnamon added) and the liquid
  • Be patient and mix well. Scape bowl often
  • Put the cake batter into the prepared pans and bake at 350
  • sidra note: missing the frosting and how long to bake. I will update this recipe once I make this, but I’d go with a rich chocolate buttercream frosting and put the raspberries between the layers as Kendall did. I will eyeball a bunch of recipes to get an idea for shorts-longest baking times and go from there. stay tuned!
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