Old-Fashioned Chocolate Cake

Old-Fashioned Chocolate Cake

Old-Fashioned Chocolate Cake

aka The Best Chocolate Cake Ever.

From my favorite low-calorie dessert to my (new) favorite high-calorie dessert. I was excited to make a chocolate cake as I hadn't made one in quite a while, but I never expected this cake to be this good. It is literally the best chocolate anything I have ever tasted. I used to think that Nigella Lawson's sour cream chocolate cake was the best chocolate invention, but this cake is so incredibly luscious ... and ... chocolaty ... and ... delicious ... and ... smooth ... *sighs*. Rating: five 6 out of 5.

Old-Fashioned Chocolate Cake: MarthaStewart.com

- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ounces unsweetened chocolate, finely chopped
- ½ cup whole milk
- ½ cup granulated sugar
- 2 large egg yolks, plus 1 large egg white, room temperature
- ¼ cup (½ stick) unsalted butter, softened
- ½ cup packed light-brown sugar
- ½ teaspoon pure almond extract
- ½ teaspoon pure vanilla extract

- Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
- Sift flour, baking soda, and salt into a medium bowl; set aside.
- Put chocolate, ¼ cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
- Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with ¼ cup water, remaining ¼ cup milk, and extracts. Mix in chocolate mixture.
- Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
- Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.

Old-Fashioned Chocolate Frosting: MarthaStewart.com

- 1 ½ cups confectioners' sugar
- 3 tablespoons unsweetened Dutch-process cocoa powder
- Pinch of salt
- 5 tablespoons unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 7 ounces bittersweet chocolate, melted
- ⅔ cup sour cream

- Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
- Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately!

A mere 15 minutes after the cake was photographed.
TOO delicious!

Old-Fashioned Chocolate Cake


After your rave review I really must try this cake, it looks fantasticly delicious!
Vær våken said…
Ooooh, I love chocolate cakes!!!

Lian said…
jeetje zo enthousiast dat ik deze cake nu ook zeker moet proberen :-)
Unknown said…
Oh wow, that does look really good. Too bad I think I'm the only person in the house that really likes chocolate, otherwise I would make this.
Sherry G said…
It really does look like the best chocolate cake! From the pictures you can just tell it's got something amazing about it!
Anonymous said…
That looks utterly amazing! Will definitely be trying this!

I'm a new follower, found your gorgeous blog after doing a google search for which book Nigella's London Cheesecake was in.
Wonderful! I'm interesting in trying this recipe...especially the frosting...

Chele said…
OMG!!! Check out thta frosting! I could dive nose first into that cake and die a very happy lady ;0)
Unknown said…
I love this type of cake! So yummy looking, you can't beat a good chocolate cake. I will try this very soon. x
Oh wow, this looks delicious. I need to go and get a Chocolate Cake fix immediately!

I've only just discovered your site and I think I'll be returning often - it's lovely! x
Xiaolu said…
A variation of Hershey's Black Magic cake is my go-to favorite chocolate cake, but with a recommendation like this I may have to cheat on that recipe to try this out. Looks totally luscious.
apparentlyjessy said…
6 out of 5 rating!? This cake must be divine! I must remember to give this a go next time I need a chocolate cake!
Lucie said…
Ohhh! The thick frosting and the apparent super-moist cake...this looks PERFECT!
Anonymous said…
You must be kidding........this cake looks so delicioso , just cant rezist the Chocolat :) ...now I know where to go for a a cake like this. God Bless for baking the best cake in the world:)
A Bowl Of Mush said…
Oh wow! This definitely looks like the best chocolate cake ever!!
Anonymous said…
OMG i dunno how i got this cake in the oven, the batter is just sooo yummy! im waiting for it to come out of the oven and the house smells divine... dunno if i can wait to put the frosting on! thanks for this recipe!
Gloria Baker said…
This look delicious and amazing I love it!! gloria
- A - said…
This cake is divine! The cake itself is super-moist and the frosting is rich, creamy, and just slightly tangy from the sour cream. It is hard to stop eating. This is going into my favorites list. :)
Cory said…
I tried the recipe but have one comment. Yr steps called for 1/4 water but it's not listed in yr list of ingredients?
Paris Pastry said…
@Cory: That's right! Some recipes don't specify water in the ingredients list because it's assumed that water is always at hand.
Anonymous said…
I used this recipe but turned the whole cake into smallish cupcakes, added chocolate chunks, baked them for around 20-25 minutes and skipped the icing!

They were delicious and gone within half an hour!

Daphne said…
This looks drooling, gonna try this out XD
looks divine! love knowing all sorts of chocolate cake recipes, thank you for posting!
Anonymous said…
Hi. Will using a 9" round cake pan work for this recipe. If so, at what temperature should the oven be adjusted to? Thanks.
Paris Pastry said…
@ Anonymous: Yes, that's fine. I change pans all the time. The cake will be a little flatter, that's all. Just bake 5 minutes less than the recommended baking time. :)
Sophie said…
Desperate to make this - and it's the boyfriend's birthday coming up, how handy :p

Just wondering - would it be ok to split the mix into two cake tins, rather than bake it whole and cut in half? I've been meaning to replace our larger cake tin but haven't managed it yet!

Paris Pastry said…
@Sophie: Yes, that's absolutely okay - I did it too. I've been dying to make this cake again!
Clementine said…
The Old-Fashioned Chocolate Cake recipe featured in this article is a must-try for any chocolate lover. The writer's enthusiasm and glowing review of this cake is infectious and makes you want to run to the kitchen and start baking right away. The recipe is straightforward and easy to follow, and the result is a rich, moist, and delicious chocolate cake that will leave you wanting more. The use of almond and vanilla extracts adds a lovely depth of flavor to the cake, and the chocolate frosting is the perfect complement to the decadent cake. Overall, this recipe is a winner and a new favorite that will definitely be making frequent appearances in my dessert repertoire.Discuss more about the topics Professional baking classes in Chennai

Popular Posts