Old Fashioned Chocolate Cake with Glossy Chocolate Icing Recipe

There’s something undeniably comforting about the aroma of chocolate cake baking in the oven. It evokes memories of childhood birthdays, cozy family gatherings, and the simple joy of a homemade treat. When I stumbled upon this recipe for Old Fashioned Chocolate Cake with Glossy Chocolate Icing, submitted by PanNan, I was immediately drawn to the promise of a classic, deeply flavorful cake reminiscent of old-time diners and grandma’s kitchen. The description – “moist and had a strong rich chocolate flavor” – was irresistible. And the fact that it’s eggless is a fantastic bonus for those with allergies or dietary preferences! My family and I recently baked this cake for a weekend dessert, and let me tell you, it exceeded all expectations. The cake is incredibly moist, with a tender crumb and an intense chocolate punch that’s perfectly balanced by the decadent, glossy icing. It truly is the kind of chocolate cake that makes you want to savor every single bite, bringing back that nostalgic feeling of pure, unadulterated chocolate bliss. This recipe is a keeper, a testament to the timeless appeal of a well-made, old-fashioned chocolate cake. Get ready to experience a slice of chocolate heaven that will transport you straight to your happiest memories!

Ingredients

Cake

• 3 cups all-purpose flour
• 2 cups sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 2 cups hot water
• ¾ cup vegetable oil
• 2 tablespoons white vinegar
• 1 tablespoon instant coffee granules
• 1 tablespoon vanilla extract

Glossy Chocolate Icing

• 8 tablespoons unsalted butter
• 1 ½ cups sugar
• 1 ¼ cups unsweetened cocoa powder
• 1 pinch salt
• 1 ¼ cups heavy cream
• ¼ cup sour cream
• 1 teaspoon instant coffee granules
• 2 teaspoons vanilla extract

Instructions

For the Old Fashioned Chocolate Cake:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Position a rack in the center of the oven. Take two 8-inch round cake pans and generously spray them with nonstick cooking spray. This ensures your cake will release easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and table salt. Whisk thoroughly to ensure everything is evenly distributed and there are no lumps of cocoa or baking soda.
3. Combine Wet Ingredients: In a separate large measuring cup, combine the wet ingredients: hot water, vegetable oil, white vinegar, instant coffee granules, and vanilla extract. Stir well to dissolve the coffee granules and ensure all ingredients are mixed. The hot water will help to bloom the cocoa and enhance the chocolate flavor.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk, mix until just combined. Don’t overmix; a few lumps are perfectly acceptable at this stage. Overmixing can lead to a tougher cake. The batter will be quite liquidy, which is normal for this type of moist cake.
5. Bake the Cake: Divide the batter evenly between the two prepared 8-inch cake pans. Aim for approximately 3 cups of batter per pan. Place the pans in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of one of the cakes. If the toothpick comes out clean, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
6. Cool the Cakes: Once baked, remove the cake pans from the oven and place them on a wire rack to cool for 15 minutes. This initial cooling period allows the cake to firm up slightly and makes it easier to remove from the pans.
7. Invert and Cool Completely: After 15 minutes, carefully invert the cakes onto the wire rack. Leave them upside down to cool completely before frosting. Cooling upside down helps to flatten the tops of the cakes, creating a more even surface for frosting. Ensure the cakes are completely cool before frosting, otherwise, the icing will melt.

For the Glossy Chocolate Icing:

1. Melt Butter: In a large saucepan, melt the unsalted butter over medium heat. Allow the butter to melt completely and become smooth.
2. Add Dry Icing Ingredients: Stir in the sugar, unsweetened cocoa powder, and salt to the melted butter. The mixture will appear thick and grainy at this stage, which is expected. Continue stirring to combine these dry ingredients with the melted butter.
3. Combine Creamy Ingredients: In a separate large measuring cup, combine the heavy cream, sour cream, and instant coffee granules. Mix well until smooth and the coffee granules are dissolved. The sour cream adds a subtle tang and richness to the icing, while the coffee enhances the chocolate flavor.
4. Combine Wet and Dry Icing: Gradually add the cream mixture to the chocolate mixture in the saucepan. Stir constantly to blend the ingredients together until smooth. Continue stirring until the mixture is fully combined and becomes a glossy, smooth sauce.
5. Cook and Thicken: Cook the icing mixture over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is smooth and hot to the touch. DO NOT BOIL the icing. Boiling can cause it to become grainy or separate. You want it to be hot enough to dissolve the sugar and thicken slightly as it cools.
6. Remove from Heat and Add Vanilla: Take the saucepan off the heat and stir in the vanilla extract. The vanilla enhances the overall flavor profile of the icing.
7. Cool and Thicken Icing: Allow the icing to cool at room temperature until it reaches a spreadable consistency. This can take up to three hours, depending on the room temperature. Stir occasionally as it cools. If you need to speed up the thickening process, you can place the icing in the refrigerator, checking its consistency frequently.
8. Adjust Icing Consistency (If Needed): If the icing doesn’t thicken enough at room temperature, refrigerate it until it becomes spreadable, checking every 15-20 minutes. If it becomes too thick to spread easily after refrigeration, gently warm it in the microwave for short intervals (about 20 seconds at a time), stirring well after each interval, until it reaches the desired spreadable consistency. Be careful not to overheat it.
9. Frost the Cake: Once the cake layers are completely cooled and the icing is spreadable, it’s time to frost! Place one cake layer on a serving plate or cake stand. Spread a generous layer of glossy chocolate icing evenly over the top. Carefully place the second cake layer on top of the frosted layer. Frost the top and sides of the cake with the remaining icing. You can create swirls, smooth it out, or decorate as you desire.

Nutrition Facts (Approximate)

• Servings: 12 slices
• Calories per serving: Approximately 650-750 calories (Note: This is an estimated value and can vary based on serving size and specific ingredient brands. For precise nutritional information, use a nutrition calculator with specific ingredient details).

Disclaimer: Nutritional information is an estimate and should be used as a general guideline only.

Preparation Time

• Prep time: 30 minutes
• Cook time: 40 minutes
• Cooling time (cake): 1 hour (minimum)
• Cooling time (icing): Up to 3 hours (room temperature) or shorter in the refrigerator
• Total time (Ready In): Approximately 1 hour 10 minutes (excluding complete cooling time)

How to Serve

This Old Fashioned Chocolate Cake is incredibly versatile and can be enjoyed in many ways. Here are a few serving suggestions:

• Classic Slice: Serve a simple slice of the cake on its own, allowing the rich chocolate flavors to shine. It’s perfect with a glass of cold milk or a cup of hot coffee.
• With Ice Cream: Pair a slice of warm or room temperature chocolate cake with a scoop of vanilla ice cream, chocolate ice cream, or even coffee ice cream for an extra decadent treat. The contrast of warm cake and cold ice cream is delightful.
• Berries and Cream: Add a touch of freshness by serving the cake with a side of fresh berries like raspberries, strawberries, or blueberries. A dollop of whipped cream or crème fraîche complements the berries and chocolate beautifully.
• Chocolate Shavings: For an elegant presentation, sprinkle chocolate shavings or curls over the frosted cake. Use dark, milk, or white chocolate shavings for visual appeal and added chocolate intensity.
• Dusting of Cocoa Powder: A simple dusting of unsweetened cocoa powder over the top of the frosted cake adds a sophisticated touch and enhances the chocolate aroma.
• Warm with Chocolate Sauce: For the ultimate chocolate lover, serve a slice of slightly warmed cake drizzled with warm chocolate sauce. This intensifies the chocolate experience and creates a truly indulgent dessert.
• Celebration Cake: This cake is perfect for birthdays, holidays, or any special occasion. Decorate it further with sprinkles, candles, or edible decorations to match the celebration.
• Coffee or Tea Time Treat: Enjoy a slice of this cake as a delightful afternoon treat with your coffee or tea. It’s a comforting and satisfying way to break up the day.

Additional Tips for Baking the Perfect Old Fashioned Chocolate Cake

1. Use Quality Cocoa Powder: The flavor of this cake heavily relies on the cocoa powder. Opt for a good quality unsweetened cocoa powder, preferably Dutch-processed cocoa, for a richer, smoother chocolate flavor. Dutch-processed cocoa is less acidic and will result in a darker cake with a more mellow flavor.
2. Don’t Skip the Coffee: The instant coffee granules in both the cake and the icing are not meant to make the cake taste like coffee. Instead, they enhance and deepen the chocolate flavor. You won’t taste coffee in the final product, but you will notice a richer, more complex chocolate taste.
3. Measure Flour Correctly: Properly measuring flour is crucial for cake texture. Spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to a drier cake.
4. Room Temperature Ingredients (for Icing Cooling): While the cake batter uses hot water, for the icing, ensure your heavy cream and sour cream are at room temperature. This helps them incorporate smoothly into the melted butter and cocoa mixture and promotes a smoother icing consistency.
5. Patience is Key with Icing: The icing needs time to cool and thicken. Resist the urge to rush the cooling process. Allow it to cool at room temperature for as long as possible before refrigerating, if necessary. This gradual cooling helps the icing develop the perfect spreadable consistency without becoming too hard. If you do refrigerate, check it frequently and warm it gently if it gets too firm.

Frequently Asked Questions (FAQ) – Ingredients

Q1: Can I substitute cake flour for all-purpose flour in this recipe?

A: While all-purpose flour is recommended for this recipe to achieve the desired texture, you can use cake flour in a pinch. However, cake flour has a lower protein content than all-purpose flour, which might result in a slightly more tender and less structured cake. If using cake flour, you may want to slightly reduce the amount (e.g., use 2 ¾ cups instead of 3 cups) to prevent the cake from becoming too crumbly.

Q2: Can I use natural cocoa powder instead of Dutch-processed cocoa powder?

A: Yes, you can use natural unsweetened cocoa powder. However, natural cocoa powder is more acidic than Dutch-processed cocoa. If you use natural cocoa, you might want to add a pinch more baking soda (about ¼ teaspoon) to neutralize the acidity. The cake might also have a slightly lighter color and a more pronounced cocoa flavor compared to using Dutch-processed cocoa.

Q3: Can I use butter instead of vegetable oil in the cake batter?

A: Vegetable oil contributes to the moistness of this cake. While you could technically substitute melted butter for vegetable oil, it might slightly alter the texture, potentially making it a bit less moist. If you do substitute, use the same amount of melted unsalted butter as vegetable oil (¾ cup).

Q4: Can I use milk instead of heavy cream in the icing?

A: Heavy cream is essential for achieving the rich, glossy texture and flavor of the icing. Substituting milk will result in a thinner, less decadent icing that may not have the same glossy finish. For the best results, stick with heavy cream for the icing. If you need to thin the icing, you can add a very small amount of milk, but be cautious as too much will make it too runny.

Q5: Can I omit the instant coffee granules from the recipe if I don’t have any?

A: While the instant coffee enhances the chocolate flavor, you can omit it if you don’t have any on hand. The cake and icing will still be delicious without it. However, for a more intense and complex chocolate flavor, it is highly recommended to include the instant coffee granules. You can also use strong brewed coffee instead of hot water in the cake batter for a similar effect, but adjust the liquid amounts accordingly.

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