Real Recipes From Real Home Cooks ®

mom’s chocolate decadent cake

(105 ratings)
Blue Ribbon Recipe by
Shelia Senghas
Concan, TX

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.

— The Test Kitchen @kitchencrew
(105 ratings)
yield 14 -20
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For mom’s chocolate decadent cake

  • 2 stick
    unsalted butter
  • 6 Tbsp
    cocoa powder
  • 1 c
  • 2 c
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 2 1/2 c
    all-purpose flour
  • 1/2 c
  • 2
  • 1 tsp
  • 1 stick
    unsalted butter
  • 6 Tbsp
    powdered cocoa
  • 6 Tbsp
  • 1 Tbsp
    hot water
  • 1 tsp
  • 1 lb
    confectioners' sugar, sifted

How To Make mom’s chocolate decadent cake

  • Butter, water, and cocoa in a saucepan.
    For Cake: Melt butter in a 2 quart or larger saucepan; add cocoa and water.
  • Stirring mixture until it boils.
    Bring to a boil.
  • Adding in sugar.
    Remove from heat and stir in sugar.
  • Adding flour to the batter.
    Add salt, soda, and flour. Stir well.
  • Mixing in the milk.
    Blend in eggs, milk, and vanilla.
  • Pouring batter into the baking dish.
    Bake in a 9x13 greased cake pan in 400-degree oven for 15 to 20 minutes.
  • Butter, cocoa, and milk in a saucepan.
    For Frosting: Melt butter in a medium saucepan; add cocoa and milk. Bring to a boil.
  • Adding vanilla extract to the frosting.
    Remove from heat and add water, vanilla, and sifted confectioners' sugar.
  • Mixing the frosting.
    Mix well. This frosting is not stiff.
  • Pouring frosting onto the cake.
    Frost cake while the cake is hot and frosting is still warm.
  • Chocolate Decadent Cake cooled.
    Let cool before cutting.