Let me be clear: Katie’s Should-Be-Famous Chocolate Cake is the best chocolate cake—or any cake, for that matter—I’ve ever eaten. Period. In fact, no other chocolate cake even comes close.
So what makes Katie’s chocolate cake so scrumptiously delicious?
“It’s a classic, all-American chocolate cake,” says Katie, 24, who lives in Apex. “I use Ghirardelli cocoa, half whole wheat flour and half all-purpose flour and real white sugar.”
It’s also worth noting that Katie has been making the cake half her life. “This is a recipe that started with my grandmother,” she says. “My mom always made it every year for my dad’s birthday, and then one year she agreed to let me make it. Since then, I’ve been experimenting with it and making it into my own version.”
It wasn’t easy, but I managed to get Katie to reveal a few secrets from the recipe. For instance: She substitutes applesauce for vegetable oil. “The applesauce is key for making it moist,” she insists. “Another trick is to make sure the eggs are room temperature. I also use 2 percent milk instead of whole milk.
Perhaps the best part of the cake is the decadent frosting. “The cake is four layers, and I like there to be frosting between every layer,” Katie says. “This is my favorite part, so I make sure to slather it on there.”
Katie has graciously agreed to custom-bake her Should-Be-Famous chocolate cake for any Lunchboy Says blog enthusiasts—for a special price of just $20. She’ll even make half a cake for $15. “I can also use the same recipe for cupcakes,” she says. A dozen cupcakes are $15; two dozen cost $25. Feel free to contact Katie directly at email@example.com. Be sure to tell her Lunchboy sent you!