Friday Night Chocolate Cake

Friday Night Chocolate Cake

by Gourmet Gadget Gal, Jane Gaither– Escali Scales Sales Representative

One of our most popular cakes at the Twice Baked Bakery was a moist chocolate cinnamon sheet cake we baked only on Fridays. Frosted while it was still warm with a soft, almost liquid chocolate icing  - people came by and bought it to end the work week on a sweet note.  For years, I could not bring myself to convert the recipe down to a manageable 9" x 13" pan size,  but with my Pana in the kitchen (and a little help with percentage conversions from my husband bribed with the promise of warm chocolate cake) I now have the bakery recipe culled down to size and I will share it here with you


8.5 ounces all–purpose flour (I use King Arthur)
8.5 ounces sugar
8 ounces hot water
8 ounces butter
.80 ounces cocoa
4 ounces buttermilk
4 ounces eggs
.10 ounces cinnamon
.20 ounces baking soda
.25 ounces vanilla extract


Remember to Tare each bowl before weighing ingredients.

Preheat oven to 400°. Grease 9" x 13" pan.

In one large bowl, weigh flour and then sugar.  Whisk these together and set aside.
In another bowl weigh butter, water and cocoa; place in the microwave and melt the mixture.  Pour this over the flour and sugar
In third bowl, weigh eggs, cinnamon, baking soda and vanilla and add to the large bowl. 

Stir everything together well and pour into prepared pan; bake 20 – 25 minutes.

Frost with Hot Chocolate Frosting, while still warm.

Hot Chocolate Frosting


4 ounces melted butter
.80 ounces cocoa
2 ounces milk
16 ounces powdered sugar
.25 ounces vanilla extract


Place milk and cocoa in bowl with melted butter.  Microwave until mixture comes to a boil. 

Pour over sugar and stir until mixed. Add vanilla.

Pour over warm cake and spread.