Granny’s Chocolate Cake
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Butter and flour for preparing pans
- 2½cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon salt
- 1¼cups buttermilk
- 1teaspoon vanilla extract
- 11tablespoons unsalted butter, at room temperature
- 1½cups sugar
- 2large eggs
- 4ounces unsweetened chocolate, melted
- Chocolate frosting (see recipe)
Nutritional analysis per serving (10 servings)
459 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 7 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Step 2
Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- Step 3
In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Step 4
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Private Notes
Comments
Made this cake today. The frosting linked to this recipe is particularly delicious, rich and dense as you would get from a bakery. I would suggest using a different cake recipe for the cake itself (perhaps Ina Garten's "Beatty's Chocolate Cake") because this cake came out quite dry and not quite chocolatey enough. The frosting is a keeper though!
Baked this cake yesterday and it was terrific though I think I'll reduce the baking time from 30 minutes to 25 next time. Be careful to spoon out the cake batter evenly into the 3 cake pans. Used the frosting recipe attached to this recipe and it was outstanding!
This is like the cake I grew up with. My mother always melted the unsweetened chocolate with the butter, and then added it to the sugar, vanilla, and eggs. The cake was never dry, so the baking time is probably an issue. It's also wonderful with a raspberry filling and whipped cream topping.
Okay. I screwed up because I was talking to someone WHILE making this for the first time. I added two sticks of butter instead of the stated amount for this cake. I wasn't energetic enough to dump and begin again, so just prayed to the Cake Goddess it would be okay. Not only was it okay, but it was FABULOUS. I also stuck the buttercream in the fridge for about 30 minutes to stiffen it up so i' could get it to behave better and build up some density between those divine layers.
For the frosting, after it cooled to room temperature, I put it in the fridge for about 30 minutes and then it was the perfect consistency for frosting the cake.
Used 1 1/2 cups GF flour, 1 1/4 cups almond flour, cut the sugar in half, used 6 oz unsweetened chocolate. I baked it for 22 minutes. Next time, I would make it the same way. I used the linked chocolate frosting and used coffee instead of water. It was a bit dark for my child, so next time I might make the frosting with water instead of coffee.
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