mom’s chocolate decadent cake
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.
Blue Ribbon Recipe
This chocolate cake deserves accolades galore, it's so good, The cake itself is tender and moist. But the homemade chocolate frosting is amazing. Poured over the cake while still warm creates the most wonderful layer of chocolate goodness when cooled. It is pure decadence.
Ingredients
- 2 sticks unsalted butter
- 6 tablespoons cocoa powder
- 1 cup water
- 2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
- 2 - eggs
- 1 teaspoon vanilla
- FOR FROSTING:
- 1 stick unsalted butter
- 6 tablespoons powdered cocoa
- 6 tablespoons milk
- 1 tablespoon hot water
- 1 teaspoon vanilla
- 1 pound confectioners' sugar, sifted
How To Make mom’s chocolate decadent cake
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Step 1For Cake: Melt butter in a 2 quart or larger saucepan; add cocoa and water. -
Step 2Bring to a boil.
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Step 3Remove from heat and stir in sugar.
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Step 4Add salt, soda, and flour. Stir well.
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Step 5Blend in eggs, milk, and vanilla.
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Step 6Bake in a 9x13 greased cake pan in 400-degree oven for 15 to 20 minutes.
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Step 7For Frosting: Melt butter in a medium saucepan; add cocoa and milk. Bring to a boil.
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Step 8Remove from heat and add water, vanilla, and sifted confectioners' sugar.
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Step 9Mix well. This frosting is not stiff.
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Step 10Frost cake while the cake is hot and frosting is still warm.
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Step 11Let cool before cutting.
- 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!
