Using boxed cake mix and canned frosting is common practice. According to the website Food Timeline, boxed cake mixes did not become popular until the late 1940's or early 1950s, and were almost always made from scratch before then. On very special occasions a mom or grandma would spend an afternoon baking and frosting a cake. Do not be intimidated to bake a homemade cake. With the proper techniques and ingredients your chocolate cake will turn out just like grandma's. Old-fashioned chocolate cake is not a diet or health food. Although some ingredients can be substituted for a lighter cake, the original, authentic recipe should only be enjoyed in small amounts on special occasions.
Step 1
Preheat the oven at 325 F. Fill a medium pan 3/4 full of water and place on the stove on medium-high heat. Place the glass bowl in the pan so that just the bottom of the bowl is submerged in water.
Step 2
Add the butter and unsweetened chocolate to the glass bowl. Stir until the chocolate is completely melted and mixed with the butter.
Step 3
Crack the egg into a large mixing bowl and beat. Add the sugar and beat until it combines with the egg and becomes smooth, or for around 2 minutes. Add the vanilla extract and sour cream and beat for around 2 minutes, or until very smooth.
Step 4
Sift the flour, baking powder and baking soda into the bowl. Stir gently until the batter is thoroughly mixed together.
Step 5
Divide the batter equally among two 8-inch cake pans. Bake on the center oven rack for 30 minutes, ensuring that a toothpick comes out clean when inserted in the middle of the cake. Remove from the oven and let the cake cool at room temperature completely before frosting.
Step 6
Melt the semisweet chocolate and butter in the glass bowl and pan of water over medium heat until the ingredients are well-combined and the chocolate is completely melted. Remove from heat and let cool for 5 minutes.
Step 7
Stir the corn syrup into the chocolate mixture. Add the sour cream and vanilla and stir until combined.
Step 8
Whisk the powdered sugar into the mixture, ½ cup at a time. Add more after the previous addition is well-combined. Add hot water, if needed, to thin out the frosting, one teaspoon at a time.
Step 9
Remove the cakes from the pans and place one onto desired serving plate. Spoon 1/3 of the frosting on top of this layer and spread out evenly. Place the other cake on top of the frosted bottom cake and press down gently.
Step 10
Spread half of the remaining frosting over the top of the cake and the remaining frosting around the sides of the cake. Smooth the frosting until it is spread out evenly and looks smooth.
Things You'll Need
- 4 tbsp. unsalted butter, softened or 2 tbsp. applesauce and 2 tbsp. unsalted butter
- 2 1/2 oz. unsweetened chocolate
- Medium-sized pan
- Glass bowl that fits partially in the pan
- 1 large egg or 2 egg whites
- Large mixing bowl
- Electric or hand mixer
- 1 cup superfine sugar or 1/2 cup sugar and 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 cup sour cream or fat-free sour cream
- 1 1/4 cup all-purpose flour or same amount whole-wheat pastry flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 (8-inch diameter) round baking pans
- 6 oz. semisweet chocolate, chopped into small pieces
- 6 tbsp. unsalted butter
- 2 1/2 cups sifted powdered sugar
- 1 tbsp. light corn syrup
- 1/2 cup sour cream or fat-free sour cream
- 1 tsp. vanilla extract
- Wire whisk
References
- Food Timeline: Cake History Notes
- "Miriam's Kitchen: A Memoir"; Elizabeth Ehrlich; 1998
- FoodNetwork.com: Old-Fashioned Chocolate Cake
- Maria's Farm Country Kitchen: Recipe: Old Fashioned Chocolate Cake
- TasteofHome.com: Grandma's Chocolate Cake Recipe
- MayoClinic.com: Healthy Recipes: A Guide to Ingredient Substitutions
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