Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.
- 3 cups all-purpose flour
- 2 cups sugar
- 1⁄2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 cups hot water
- 3⁄4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon instant coffee granules
- 1 tablespoon vanilla extract
Glossy chocolate Icing
- 8 tablespoons unsalted butter
- 1 1⁄2 cups sugar
- 1 1⁄4 cups unsweetened cocoa powder
- 1 pinch salt
- 1 1⁄4 cups heavy cream
- 1⁄4 cup sour cream
- 1 teaspoon instant coffee granules
- 2 teaspoons vanilla extract
- Preheat oven to 350 with rack in the center.
- Spray two 8" round cake pans with nonstick spray.
- Whisk dry cake ingredients together in a large mixing bowl.
- Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
- Add to the dry ingredients and whisk until combined- a few lumps are ok.
- Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
- Cool cakes for 15 minutes on a rack, then invert them onto the rack.
- Leave upside down until completely cooled before frosting them.
- To make icing, melt butter in large saucepan over medium heat.
- Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
- Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
- Gradually add cream mixture to chocolate until blended and smooth.
- Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
- DO NOT BOIL.
- Take mixture off the heat, and add vanilla.
- Cool at room temperature until spreadable (up to three hours).
- If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
- If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
- Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
I have been in pursuit of the perfect glossy, soft and spreadable chocolate frosting...this is it and here is what I did differently. Follow directions exactly as written, but because of the comments about it being runny, I cooKed it just to boiling, liKe a candy. Let it cool in the refrigerator for 2 hours, stir and frost. Perfection!
A very good cake- i had problems with it cracking though.
This cake was sinful. I made this for Friday night but couldn't eat it until Saturday due to the icing. It was still pretty runny after 3 hours so I refrigerated it overnight and had it Saturday night instead. My suggestion is to make the icing first before the cake that way it has time to get to spreading consistency. I served this with vanilla ice cream. Oh So Rich and Tasty! Thanks so much for posting PanNan!