Ready in 45 minutes
If I had to pick one food that represented my childhood to me, it would be this Chocolate Cake made by my paternal Grandma. This is a very special recipe. It is the cake she made for every single birthday in my family. And even today, long after her passing, it is still a must-have at birthday time! It is a superbly delicious family favorite, and has been a family tradition for well over 50 years.
"With its long list of ingredients, I was skeptical of this recipe at first. My fears were unfounded. This is a great chocolate lovers cake and it was super easy to make.The cake turned out very nice and soft and was soooo chocolateee. The only problem I had with the recipe was the Dutch-processed cocoa. I can't tell you how many stores had to searched before I found it. I will make this cake every time I can find an excuse or occasion!"- EttaBakes
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Top-ranked recipe named "Grandma's Chocolate Cake"
Place oven rack in center position and heat oven to 350 degrees F. Generously butter or grease two 9-inch round cake pans, or a 9-by-13-inch baking pan; dust pans with cocoa powder, knocking out excess; set aside.
Blend chocolate into hot water until melted; set aside to cool. In a large bowl, cream together butter and brown and white sugars with an electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating after each addition. Carefully beat in melted chocolate, scraping down the sides of bowl with a spatula as needed. In a medium-sized bowl, whisk together flour, baking soda, and salt. Add dry ingredients alternately with the buttermilk to the chocolate mixture and beat on low to medium, scraping down the sides of bowl with a spatula as needed, until evenly combined and batter is smooth and glossy. Beat in vanilla. Pour batter into prepared pans and spread evenly.
Bake 9-inch rounds for 30 to 35 minutes, or 9-by-13-inch pan for 35 to 40 minutes, or until a toothpick or cake tester comes out clean and sides are slightly pulling away from edge of pans. When done, remove from oven and let cool in pans on wire rack for 10 minutes. Remove from pans onto a wire rack and let cool completely before frosting.
Combine sugar, salt and milk in large heavy saucepan. Heat on low, stirring until sugar melts. Raise heat to medium and bring to a boil, stirring constantly. Reduce heat to low; simmer 6 minutes without stirring. Remove from heat. Add chocolate; stirring until chocolate is completely melted. Stir in butter and vanilla, until melted and well combined. Chill until mixture begins to thicken (or if you're short on time, place the bowl over an ice bath). Beat until thick and creamy enough to spread. Makes enough to fill and frost one 2-layer 8- or 9-inch cake. (If making a 9-by-13-inch cake, cut the frosting recipe in half.)
Before frosting cake, place 4 strips of waxed paper around edge of a cake plate (waxed paper will protect plate as you frost), and brush loose crumbs from sides and edges of cooled layers. Place one layer, rounded side down, on prepared cake plate, spread about 1/2 cup of frosting to within 1/4- inch of edge. Place second layer, rounded side up, on frosted layer. Coat side with very thin layer of frosting to seal in crumbs. Swirl more frosting on side, forming a 1/4-inch ridge above top of cake. Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations. Remove waxed paper pieces by easing them gently to the left and then the right. Slide each one out the side; don't pull them out. Remove each piece by sliding in the same direction.
To slice cake, do so with a thin, sharp blade. Cut straight down to the bottom. When slice is free, slide it out; do not lift it through the cut otherwise it will take cake and frosting with it.
This cake is also good baked in a 9x13x2-inch baking dish and it is a lot easier!
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LarisaS 2 months agoOnly good while warm then gets too hard
LarisaS 2 months agoUsed a random chocolate bar.. still very good.
am87 8 months ago
foolishbaker 8 months agoFollowed the instructions to the letter and it was so worth it! This cake was absolutely delicious and reminded me of my grandma.. :-) A new family favorite!
candacecollett 1 year agoAll of your recipes are wonderful and never fail me. I want to make this because chocolate cake is my husbands favorite, but I live at a very high altitude and am afraid of it falling... Any suggestions?
shilohann 1 year agoOur family really loves this cake. I've made it many times now and it always turns out rich and delicious.
maegankrogh 1 year agoMy family and I enjoyed this cake. I also added 1 1/2 c. chopped walnuts to the cake batter. After the frosting cooled I added 1/2 a container cool whip to it. This cake was delicious! Not too sweet.
Hm2hrt 2 years agoThis cake is so good. It's not too sweet but rich and moist. The chocolate flavor is wonderful. This will be a family favorite from now on!
shilohann 2 years agoWe love this old-fashioned chocolate cake, it's sooo delicious! . I've made it several times and it has never failed me. It’s rich, light and very delectable.
tracydemaggio 2 years agoI made this cake for my husbands birthday, and brought it to a friends house to celebrate---everybody RAVED about it. I had a hard time with the frosting, and ended up using a different recipe, but it tasted amazing! Not to sweet but divinely chocolate just the same! A must try!
EttaBakes 2 years agoWith its long list of ingredients, I was skeptical of this recipe at first. My fears were unfounded. This is a great chocolate lovers cake and it was super easy to make.The cake turned out very nice and soft and was soooo chocolateee. The only problem I had with the recipe was the Dutch-processed cocoa. I can't tell you how many stores had to searched before I found it. I will make this cake every time I can find an excuse or occasion!
drouchea 2 years agoWow, I can't believe how good this receipe is. We've made the cake twice and the whole family just loves it.
bigovendancer 3 years agoI loved this cake (as well as my guests) - made it for Christmas dinner and was a big hit!! Only problem was finding the German chocolate, which my local supermarket didn't have - but hubby found it - and was worth the hunt:)
Mojo61 3 years agoBaked this cake for my daughter's birthday. It was a huge success with the kids and parents. It's very rich and chocolate but, amazingly, not too sweet.
maysek 3 years agoForgot to write since but I made this a while ago, and it was divine! Thanx a lot :)
sgrishka 4 years ago[I made edits to this recipe.]
robertqua 5 years agoSgrishka, I posted once before with regard to your excellent penuche recipe. This time I'd like to say that I (hopefully) honored you and your grandmother by dedicating an entire meal to your recipes. For the main course I made your garlic parmesan crusted pork chops coupled with potato gratin and roasted brussels sprouts. Everything was delicious and I heartily agree that if potato gratin is on the menu it makes no sense to use anything other than heavy cream. For the sprouts I took your suggestion and drizzled them with a quality balsamic vinegar and dusted them with pecorino cheese. Next time I make them I think will try a little truffle oil as well. I used to parboil and pan fry sprouts but roasting them is by far the better method. The crusted pork chops were out of this world. When I served them everybody commented upon how large and thick they were and suggested that finishing them would be an impossibility. As you can surmise, there wasn't a shred left at the end of the meal. For dessert we had Grandma's chocolate cake. I have never had a richer and creamier frosting. Well done and thanks for sharing!
sgrishka 6 years agoThis cake is also good baked in a 9x13x2-inch baking dish and it is a lot easier! [I posted this recipe.]