Old Fashioned Chocolate Cake

This Old Fashioned Chocolate Cake features moist chocolate cake layers separated by a glossy cooked chocolate frosting. This is truly a cake for chocolate lovers! This recipe is naturally egg free.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Cool Time 3

Total Time 4

Servings

Calories 655kcal

Author Meghan

Equipment

2 8-inch round cake pans

Ingredients

For the Cake:

3 cups all purpose flour
2 cups sugar
½ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon table salt
2 cups hot water
¾ cup vegetable oil
2 tablespoon distilled white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract

For the Glossy Chocolate Icing:

8 tablespoons butter
1½ cups sugar
1¼ cups unsweetened cocoa powder
1 pinch salt
1¼ cups heavy whipping cream
¼ cup sour cream
1 teaspoon instant coffee granules
2 teaspoon vanilla extract

Instructions

Bake the Cakes:

Preheat the oven to 350°F with a rack in the center. Spray two 8-inch round cake pans with nonstick spray.
Grease two 8-inch round cake pans or spray with nonstick baking spray. Line the bottoms of the pans with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess. Use cake baking strips to prevent cake doming, if desired. Set pans aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt.
3 cups all purpose flour, 2 cups sugar, ½ cup unsweetened cocoa powder, 2 teaspoon baking soda, 1 teaspoon table salt
In a large measuring cup, combine the water, oil, vinegar, instant coffee and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined; a few lumps are fine.
2 cups hot water, ¾ cup vegetable oil, 2 tablespoon distilled white vinegar, 1 tablespoon instant coffee granules, 1 tablespoon vanilla extract
Divide the batter evenly between the prepared pans.
Bake the cakes until a toothpick inserted in the center comes out clean, 35-40 minutes.
Cool the cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down to cool completely and flatten if needed.

Make the Icing:

Melt the butter in a large saucepan over medium heat.
8 tablespoons butter
Stir in the sugar, cocoa and salt. The mixture will be thick and grainy.
1½ cups sugar, 1¼ cups unsweetened cocoa powder, 1 pinch salt
In a large measuring cup,, combine the heavy cream, sour cream and instant coffee, mixing until smooth. Gradually add the cream mixture to the chocolate until blended and smooth.
1¼ cups heavy whipping cream, ¼ cup sour cream, 1 teaspoon instant coffee granules
Cook, whisking constantly, until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.
Remove the pan from the heat and add the vanilla. Cool the icing at room temperature until spreadable, 2-3 hours. You will have about 4 cups of icing.
2 teaspoon vanilla extract

Assemble the Cake:

Place the first cake layer on a cake plate or cake board. You can use a small amount of icing to adhere the cake.
Use an offset icing spatula to cover the the top of the first layer with icing. Place the second layer on top, and cover the entire cake with a layer of icing.

Notes

Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.

Makes an 8-inch round 2-layer cake, a 13x9-inch rectangular cake or 24 cupcakes.

Storage: This cake is best enjoyed the day it is baked or the day after. The cake will start to lose moisture after day 2.

Source: Cuisine at Home magazine

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