jan's grandmothers puerto rican chocolate cake

★★★★★ 4 Reviews
GyrlSmylee avatar
By Cat Ireland
from South Salty Lakeside, UT

This is an heirloom recipe passed from Jans Grandmother to her Mom, to Jan, then lovingly 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, & they always try to guess the secret ingredient: Cinnamon! But it isn't a secret anymore. Making the cake for them is only part of the pleasure of making it at all. Step 5:Yummy Frosting recipe. From my kitchen to your tummy, I hope you think this cake is yummy!! Please make the cake share your comments & pictures. God bless you!!

Blue Ribbon Recipe

That secret ingredient really spices up the flavor in this chocolate cake! The buttermilk makes it really moist. And that frosting... oh my. It's delicious and I recommend doubling it. Next time I am going to... I like a lot of frosting on my cake!

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 8+
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For jan's grandmothers puerto rican chocolate cake

  • 2 c
    all purpose flour
  • 1 Tbsp
    cornstarch
  • 1 tsp
    ground cinnamon
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 1 1/2 - 2 c
    sugar (add with the dry ingredients)
  • 1 stick
    butter
  • 4 Tbsp
    baking cocoa
  • 2/3 c
    water
  • 1 tsp
    vanilla
  • 2
    eggs, slightly beaten
  • 3/4 c
    buttermilk, or regular milk + 3 tsp vinegar
  • FROSTING
  • 1/2 stick
    butter
  • 3 Tbsp
    baking cocoa
  • 2 Tbsp
    milk
  • 1 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla

How To Make jan's grandmothers puerto rican chocolate cake

  • Preparing the pans with crisco, flour, patience and love will make the finished cake happily pop out and leave nothing behind in the pan. If it pops out and leaves a chunk behind it is still a happy cake cuz it tastes SO GOOD!! EAT THE CRUMBS!!
    1
    Preheat oven to 350. Prepare a 9x13 pan with parchment at the bottom or spray it with Baking Pam. OR divide the batter and pour it into prepared 8 inch round cake pans. Use the bottom of the pan to trace circles from the parchment.
  • Mixing all the dry ingredients with love in your heart makes for a yummier cake. The cake will be yummy regardless but love in your heart is so much better! Especially at Valentines Day cuz you don't need a sweety to make it, be a sweety make n share it!
    2
    In a large bowl sift together flour, cornstarch, 1 1/2 to 2 C sugar, baking soda, and salt. DO NOT ADD THE COCOA!! But don't worry if you do, I have it still tastes great!! I promise. I have also made this cake and forgot the sugar!! It was good but wasn't sweet! Thankfully the frosting was sweet though...
  • Chocolate is an antioxidant, butter can be a moisturizer... Right? One time I got this all over my hands so I smeared it on my face. I smelled soooo good!! I am convinced I washed off 10 years of frowny faces!! Try it! ;D
    3
    In 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 5 minutes. Remove from the heat & add the vanilla, fold into the sifted dry ingredients. This will cool the cooked mixture. Incorporate until it is barely mixed. Mix the slightly beaten eggs and buttermilk in a bowl and add it to the batter. Don't over mix it. No buttermilk? Use regular milk + 3 tsp of vinegar. Tastes great! I promise!
  • Mmm Puerto Rican Chocolate Cake. Try it, you will like it!!!  =D
    4
    Pour the batter into prepared pans. Spread the batter evenly, tap the pan on the counter to allow bubbles to come up. Bake the cake for 30 minutes or until the cake springs back when touched. If using round tins, place pans side by side in the oven, then switch positions of pans at the halfway time of baking. Once baked cool on a cooling rack.
  • You know what helps make the left over chocolate frosting taste so ding dang darn good?  A big spoon!! 8^D
    5
    FROSTING: 1/2 Stick of Butter, 3 Tbsp Baking Cocoa, 2 Tbsp Milk, 1 1/4 C Powdered Sugar, 1/2 tsp Vanilla. In a medium size saucepan stir together butter, cocoa, & milk bring to a slow boil avoid scorching. Remove from heat gradually add the powdered sugar & vanilla, stir until smooth. While the frosting is warm, pour it over the cooled cake the frosting will make its way down the sides, use a knife to smooth it to your liking or leave it alone.
  • See the frosting run to the sides. Run frosting run! Run run run!! You will love to watch it run and spread. Your family and friends will oooo and ahhhh! (the crowd cheers, claps & sings for you are a jolly good fellow! For you are a jolly good fellow!)!!
    6
    Let it cool, cut yourself a piece of cake and enjoy it with your favorite beverage. --This recipe can be doubled, just use bigger pans, adjust the baking time as necessary and watch closely for under or over baking. Enjoy.
ADVERTISEMENT
ADVERTISEMENT