Hi, hi! Ashley from The Recipe Rebel here with you again and I’m bringing you a cake that I am super, super excited about. I don’t know about you all, but I for one love mint and chocolate. Really, I love chocolate and anything. Am I the only one?
I know some people who don’t like white chocolate, or don’t like mint and chocolate, or they don’t like fruit and chocolate, and I will admit — I think they’re a little bit crazy. When it comes to anything chocolate, you won’t see me turning it down! Like this cake? The day I made it I offered it up to my Facebook friends because I needed to get it out of the house before I ate the whole thing. Needless to say, I got a text from a friend about 3 minutes later saying, “yes!! Yes, me! I’ll take it!” And there she went.
The chocolate cake is originally the Black Magic Cake from Hershey — it’s the best chocolate cake there is (in my mind), and it seems like almost everybody has reshared it in some form. I made a couple changes, and my method is a bit different (because I bake the way my mom taught me, which is sometimes a little less conventional!), but it is still the same delicious, fudgy, chocolatey piece of Heaven. I do like to use whole wheat flour when I’m baking a chocolate cake, because I find the nutty flavor is hidden in the rich chocolate flavor, and you can’t see or taste the difference so why not make things a little healthier? I’m all about eating cake and feeling a little less guilty about it. Aren’t you??
