This classic Grandma’s Chocolate Layer Cake is the ultimate comfort dessert, featuring tender, moist crumb infused with melted unsweetened chocolate. The recipe uses a traditional creaming method to ensure a light texture, balanced by the deep, robust flavor of real chocolate squares. Topped with a homemade dark chocolate buttercream icing made from scratch, this cake offers a luxurious, indulgent experience that rivals any bakery. Its perfect for birthdays, holidays, or simply treating yourself to something special. The combination of vanilla and chocolate creates a nostalgic taste that brings warmth to any gathering, making it a timeless favorite for chocolate lovers of all ages.
Grandma’S Chocolate Layer Cake
Description
This classic Grandma's Chocolate Layer Cake is the ultimate comfort dessert, featuring tender, moist crumb infused with melted unsweetened chocolate. The recipe uses a traditional creaming method to ensure a light texture, balanced by the deep, robust flavor of real chocolate squares. Topped with a homemade dark chocolate buttercream icing made from scratch, this cake offers a luxurious, indulgent experience that rivals any bakery. Its perfect for birthdays, holidays, or simply treating yourself to something special. The combination of vanilla and chocolate creates a nostalgic taste that brings warmth to any gathering, making it a timeless favorite for chocolate lovers of all ages.Ingredients
Directions
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Preheat oven to 350F (175C). Grease and line the bottoms of two 9-inch round cake pans with waxed paper.
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Sift together the flour, baking powder, baking soda, and salt in a small bowl. Set aside.
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In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Blend in the vanilla and melted, cooled chocolate until fully incorporated.
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Add the dry ingredients alternately with the cold water to the creamed mixture, beating well after each addition.
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Divide the batter evenly between the prepared cake pans.
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Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cakes in the pans on wire racks for 10 minutes.
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Remove the cakes from the pans and finish cooling completely on the racks.
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While cakes cool, make the icing: Melt 3 ounces of unsweetened chocolate over hot water and let it cool to room temperature.
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In a mixing bowl, combine 1/2 cup butter, the cooled melted chocolate, and 3 egg yolks.
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Beat with an electric mixer on medium speed until well blended.
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Gradually beat in 1 pound of sifted confectioners' sugar and 1/4 cup hot water.
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Beat in 1 teaspoon vanilla and continue beating until the frosting is smooth and spreadable.
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Place one cake layer upside down on a serving plate. Slice off the domed top if necessary to level it, then spread with a layer of frosting.
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Place the second layer right side up on top. Slice off the domed top if needed to level it.
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Frost the top and sides of the cake with the remaining chocolate icing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1473.9kcal
- % Daily Value *
- Total Fat 52.9g82%
- Saturated Fat 20.8g104%
- Cholesterol 186.5mg63%
- Sodium 3151.4mg132%
- Total Carbohydrate 224.2g75%
- Dietary Fiber 9.6g39%
- Sugars 114.2g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To melt the chocolate for the batter and icing, place chocolate squares in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring occasionally until smooth. Do not let water touch the chocolate.
For best results, ensure butter is softened to room temperature before creaming. This helps create a lighter, airier cake texture.
The cake layers can be baked a day in advance. Wrap tightly in plastic wrap and store at room temperature. Frost on the day of serving.
If the frosting is too thick, add a little more hot water, one teaspoon at a time. If it is too thin, add a bit more confectioners' sugar.
Store frosted cake in an airtight container at cool room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
