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: 2-8 IN ROUND CAKES | 24 CUPCAKES

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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.

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Ingredients:

1 ¼ cup salted butter, softened completely to room temperature, divided

2 ½ cups + 2 tbsp granulated sugar

4 large eggs, divided

¾ cup unsweetened cocoa powder

3 cups all-purpose flour, sifted

1 tbsp baking soda

1 ½ tsp + ⅛ tsp 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

Two 12-cup muffin tins

Cupcake liners

Toothpicks or cake tester

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 and fluffy. 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 until fully incorporated. The batter will be thin after adding the water.

7.Grease two 8-inch round cake pans or line two 12-cup muffin tins with cupcake liners and pour in batter. Bake cake pans for 45-50 minutes and cupcakes for 16-20 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.Using a double boiler 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 ¼ cup 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.

If making mini cupcakes, reduce baking time to 14 minutes.

To create a double boiler, fill a large saucepan with water about half way and heat on high until boiling. Place another saucepan with equal diameter to sit over the bottom saucepan so that the bottom of the pan does not touch the boiling water. Add your chocolate to the top saucepan and stir until melted.

Refrigerate frosting if not using right away.

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