Shelia Senghas Recipe

Mom’s Chocolate Decadent Cake

By Shelia Senghas earthbaker


Monday was a beautiful fall day and I was sitting in the back yard perusing the pages of an old cook book when mom came to the screen door and said she wanted to sit outside. As she went to get her sweater, I went into the kitchen and I cut a piece of her favorite chocolate cake, poured a glass of milk, grabbed a fork, and carried them out to the table under the pecan tree beside the garden where I had been sitting. I dressed the table with a quilted place mat mom had made and a vase of silk flours. It looked so pretty with the sun filtering light through the leaves of the tree and so I took a photo before I helped her out to the yard. “Oh my,” she exclaimed, as she walked towards the table, “it is absolutely beautiful.” “Yes,” I answered, “the birds are singing and the sky is so blue.” She looked at me quizzically and as she sat down and picked up the fork she replied giggling, “No, silly girl, the cake.” In a flash her fork was in her mouth and in between chewing, I could barely understand her garbled words as she said, “this is the best chocolate cake I ever had.”

This cake carves and stacks well for simple or elegant specialty cakes. Two years ago I made and donated a heart shaped candy box cake for the Concan Cancer Relay for Life Valentine’s dance and auction and I used the recipe for my 'Mom's Favorite Chocolate 3-d Cake.' I torted the top layer of the cake and, after adding cherry flavoring and finely minced maraschino cherries to half of the frosting, I put a thin coat between the cake layers. I stacked the cake and after putting on a layer of chocolate butter cream frosting I covered it with my homemade mm fondant. I made fondant roses and a fondant bow to decorate the cake and packed the inside with homemade chocolate cordials. I couldn't believe the amount of the high bid. Almost made me want to go into business selling cakes. Of course I realize it went for a good cause and that always helps to get high bids.

I have added other flavors to the frosting in the past such as cherry, orange, and almond, etc., depending on the outcome I wanted. I have also paired the cake with Ganache and other Frostings. This is the most requested chocolate cake that I make and is the favorite chocolate cake choice for family potlucks, parties, birthdays and weddings.


Recipe Rating:
 105 Ratings
Serves:
14-20
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This cake deserves accolades galore... decadence, indeed!

Ingredients

2 stick
unsalted butter
Find more recipes at goboldwithbutter.com
6 Tbsp
cocoa powder
1 c
water
2 c
sugar
1 tsp
salt
1/2 tsp
baking soda
2 1/2 c
all purpose flour
1/2 c
milk
2
eggs
1 tsp
vanilla
FOR FROSTING:
1 stick
unsalted butter
Find more recipes at goboldwithbutter.com
6 Tbsp
powdered cocoa
6 Tbsp
milk
1 Tbsp
hot water
1 tsp
vanilla
1 lb
confectioners sugar, sifted
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Directions Step-By-Step

1
For Cake: Melt butter in 2 quart or larger saucepan; add cocoa and water and bring to a boil.
2
Remove from heat and stir in sugar
3
Add salt, soda and flour, and stir well.
4
Blend in eggs, milk, and vanilla.
5
Bake in a 9x13, greased cake pan in 400 degree oven for 15 to 20 minutes
6
For Frosting:
7
Melt butter in a medium saucepan; add cocoa and milk and bring to a boil. Remove from heat and add water, vanilla, and sifted confectioner sugar, and mix well. This frosting is not stiff. Frost cake while cake is hot and frosting is still warm. Let cool before cutting.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #frosting