jan's grandmother's puerto rican chocolate cake
This is an heirloom recipe passed from Jan's grandmother to her mom, to Jan, then given to me. This is a delicious, decadent cake that will make you not want to give away the recipe. But please do. Everybody who has eaten this cake loves it, raves about it, and they always try to guess the secret ingredient: cinnamon! But it isn't a secret anymore. From my kitchen to your tummy, I hope you think this cake is yummy! If you don't have buttermilk, use regular milk and add 3 tsp white vinegar.
Blue Ribbon Recipe
An old-fashioned, rich, and chocolaty cake made with very simple ingredients. The cake itself is tender, sweet, and has a hint of spice from ground cinnamon. The fudge-like frosting is super rich and has an extra punch of chocolate flavor. This is a very simple homemade chocolate cake recipe that can be made for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon corn starch
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup water
- 1 stick butter, softened
- 4 tablespoons baking cocoa
- 1 teaspoon vanilla extract
- 2 large eggs, slightly beaten
- 3/4 cup buttermilk
- FROSTING
- 1/2 stick butter, softened
- 3 tablespoons baking cocoa
- 2 tablespoons milk
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
How To Make jan's grandmother's puerto rican chocolate cake
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Step 1Preheat oven to 350 degrees F. Prepare a 9x13 pan with parchment at the bottom or spray it with baking Pam. If using 8-inch round pans, line the bottom with parchment paper. -
Step 2In a large bowl, sift together flour, corn starch, 1 1/2 - 2 cups sugar, baking soda, ground cinnamon, and salt. Do not add the cocoa.
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Step 3In a medium saucepan over medium heat, bring the water, butter, and cocoa to a slow simmer, stirring with a flat-bottomed wooden spatula across the bottom and around the sides of the pan to avoid scorching the mixture. Simmer for 5 minutes.
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Step 4Remove from the heat and add the vanilla extract.
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Step 5Add the contents from the pan to the dry ingredients.
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Step 6Incorporate until it is barely mixed.
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Step 7Mix the slightly beaten eggs and buttermilk in a bowl. Add it to the batter.
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Step 8Mix until incorporated, but do not completely mix.
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Step 9Pour the batter into the prepared pans. Spread the batter evenly. Tap the pan on the counter to allow bubbles to come up. If using a 9x13 pan, bake the cake for 30 minutes or until the cake springs back when touched. If using round tins, bake for 25 minutes. Place pans side by side in the oven. Then switch the positions ofthe pans at the halfway time of baking.
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Step 10Once baked, cool on a cooling rack. Cool completely before making the frosting.
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Step 11In a medium-sized saucepan, stir together butter, cocoa, and milk to a slow boil avoid scorching.
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Step 12Remove from heat and beat in powdered sugar and vanilla extract.
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Step 13While the frosting is warm, pour it over the cooled cake. The frosting will make its way down the sides.
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Step 14Use a knife to smooth it to your liking or leave it alone. As the frosting cools, it is easy to spread on the cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
