Heavenly Chocolate Cake from the Heart of My Grandmother’s Kitchen
RECIPES
Heavenly Chocolate Cake
PREP TIME: 1 HOUR
COOKING TIME: 1 HOUR 55 MINUTES
SERVES: 12-16
This rich, dreamy chocolate cake was a birthday staple in our family—one of those effortless masterpieces my grandmother would whip up like second nature. Even after long days at her corporate job and a full home-cooked dinner on the stove, she’d find time to bake this cake with love. It’s simple, decadent, and deeply tied to the warmth and care she poured into every meal. Now, I’m honored to share this beloved recipe with you.
Ingredients:
1 ¼ cup salted butter, softened completely to room temperature
2 ½ cups + 2 tbsp granulated sugar
¾ cup unsweetened cocoa powder
4 large eggs, divided
3 cups all-purpose flour, sifted
1 tbsp baking soda
1 ½ tsp + a pinch salt, divided
1 cup milk, divided
2 ½ tsp pure vanilla, divided
1 ½ cup tap water
2 cups powdered sugar
3 oz unsweetened bakers chocolate squares
Tools:
Electric mixer
Two 8-inch round cake pans
Directions:
1.Preheat oven to 350 degrees.
2.In a large mixing bowl with an electric mixer on medium speed, cream together ¾ cup butter with the granulated sugar until combined. Add 3 eggs and beat until combined. With the mixer stopped, add the cocoa powder and beat until fully incorporated.
3.In a separate large mixing bowl, stir together the flour, baking soda, and salt.
4.In a separate medium mixing bowl, stir together ¾ cup milk and 1 ½ tsp vanilla.
5.Add a third of the flour mixture to the creamed butter and mix until combined. Then add a third of the milk to the creamed butter and flour and mix until combined. Repeat until all of the flour and milk has been incorporated and the batter is smooth.
6.In a medium saucepan on the stove top, bring the water to a boil. Remove from heat and pour into the batter. Stir to combine. The batter will be thin after adding the water.
7.Grease two 8-inch round cake pans and pour in batter. Bake for 45-55 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
8.Meanwhile, prepare the frosting. In a large mixing bowl with an electric mixer on medium speed, cream ½ cup butter. With the mixer stopped, add ⅛ tsp salt and the powdered sugar and beat on low speed until fully incorporated. Set aside.
9.In a small saucepan on the stove top, melt the chocolate. Once melted, remove from heat and add to the powdered sugar mixture and stir to combine. Beat in 1 egg, 1 tsp vanilla, and the milk until fully incorporated. The frosting will be a mousse like consistency.
10.Once the cake is cooled, flip the pans upside down on a flat surface and gently tap the cakes out of their pans. Place one cake layer right side up on your cake stand. Add a layer of frosting on top of the bottom layer. Place the second cake right side up on top of the frosting. Spread remaining frosting along the sides and top of cake.
NOTES:
The cake may remain at room temperature until serving.
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