Old Fashion Chocolate Cake

This cake has a one of a kind flavor, and is reminiscent of the kind of cake Grandma (not just mine) used to make.
If you used boxed cake mix, this will put an end to that!
It’s very easy to make and likely you’ll probably already have most ot the ingredients on hand.
The Glossy Chocolate Icing is rich and tasty. Enjoy!
The coffee is the key.

Garnished with fresh mint leaves, and delicious sweet strawberries and raspberries

Ingredients:

  •  FOR THE CHOCOLATE CAKE
  • 3      cups all-purpose flour
  • 2      cups sugar
  • 1/2      cup unsweetened cocoa powder
  • 2      tsp. baking soda
  • 1      tsp. table salt
  • 2      cups hot water
  • 3/4      cup vegetable oil
  • 2      Tbsp. distilled white vinegar
  • 1      Tbsp. instant coffee granules
  • 1      Tbsp.  vanilla extract
  • FOR THE GLOSSY CHOCOLATE ICING     
  • 1 stick (8 Tbsp.) unsalted butter
  • 1      1/2 cups sugar
  • 1      1/4 cups unsweetened cocoa powder
  • Pinch      of salt
  • 1      1/4 cups heavy whipping cream
  • 1/4      cup sour cream
  • 1      tsp. instant coffee granules
  • 2      tsp vanilla extract

You’ll most likely have some of these ingredients on hand

  • Preheat oven to 350
  • CAKES
  • Whisk together the flour, sugar, cocoa, baking soda, and salt in a large mixing bowl
  • Combine the water, oil, vinegar, instant coffee, and vanilla in another mixing bowl.
  • Add this wet mixture to the dry mixture–whisk until just combined, smooth–but don’t over mix, and a lump or two is just fine. Over-mixing may make the cake a tad tough.
  • Spray two cake pans (8 or 9 inch) with nonstick spray.
  • Divide the cake batter between the two pans.
  • Bake about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Take the cakes out of the cake pans and let cool–dome side down so as to flatten them out a tad.
  • While those aromatic lovely cakes are cooling;
  • ICING
  • Melt the butter in a large saucepan over medium heat.
  • Stir in sugar, cocoa, & salt–the texture will be thick and grainy.
  • In a mixing bowl, combine the heavy cream, sour cream, and instant coffe and mix until smooth. NOTE–it’s best to do this part before melting the butter, so you don’t have to leave your saucepan in the 1st two steps
  • Gradually add the cream mixture to the chocolate until blended and smooth.
  • Cook until the sugar has dissolved and the mixture is smooth and hot to the touch–about 6 to 8 minutes. Do not boil !
  • Take the saucepan off the heat and stir in the vanilla.
  • Let the icing cool at room temperature for about 2-3 hours.
  • Now go on an ice and assemble those cakes!

Mixed 3 c flour, 2 c sugar, 1/2 c unsweetened cocoa powder, 1 tsp salt

Whisked all together well–our dry mixture

Combine 2 cups hot water, 3/4 c vegetable oil, 2 Tbsp distilled white vinegar, 1 Tbsp instant coffee granules, & 1 Tbsp vanilla extract

Add that to the dry mixture

Just keep whisking, but don’t overdo it

Spray two cake pans with Pam or the like and distribute evenly in ea pan

Looks like they’re ready to hit that 350 oven for about 35 to 40 minutes, or until a toothpick pierces the center and comes out clean.

The toothpick came out clean!

Carefully flip them out of the pan, and let them cool, dome-side down, flat side up… and two on the black-hand side lol…ok I got carried away

NowfFor the frosting–melt one stick of unsalted butter in a large sauce pan over medium/low heat.

Add 1 1/2 c sugar, pinch of salt

1 1/4 cocoa powder goes in

Continue mixing–it will be rather thick and grainy

In a mixing bowl, combine 1 1/4 c heavy whipping cream, 1/4 c sour cream, 1 tsp instant coffee granules, and mix until smooth

Add the whipping cream mixture to our butter & sugar mixture–a little at a time

Whisking it in still…

And we’re whisking in the last of it–heat until blended and smooth, and the sugar is dissolved…it should be hot to the touch, but don’t boil it

Looks like its ready, nice and smooth

Take the sauce pan off of the heat and add 2 tsp vanilla extract, mix well

Now we just let her sit for 2 – 3 hours at room temp. I simply covered my bowl with paper towel and let it sit overnight

By George! We have Glossy Chocolate Icing. It will not be thick like canned frosting. It will be very creamy

That cake is completely cooled and ready to be frosted

Going on nicely

Add our second cake on top

Continue to frost

All done.
iPhone photo’s on this post— but not too bad tho

And of course my boys were right there…could barely wait for me to finish frosting

It didn’t stay in the cake dish for very long

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