This delightful chocolate cake is an old family favorite, first made by a grandmother who passed away in 1952 at the age of 94. It’s a perfect example of timeless baking—simple, rich, and comforting. The cake is made moist with buttermilk and boiling water, while the cocoa gives it a deep, chocolatey flavor. Finished with a luscious chocolate buttercream frosting, this cake is as nostalgic as it is indulgent.
Ingredients
For the Cake
- 2 cups granulated sugar
- 1 cup butter (softened to room temperature)
- 3 large eggs
- ½ cup cocoa powder
- 3 cups all-purpose flour
- ½ cup buttermilk
- ½ cup boiling water
- 1 teaspoon baking soda (or 1½ teaspoons if you prefer a slightly lighter texture)
- 1 teaspoon salt (optional, enhances flavor)
- 1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting
- 8 oz cream cheese (softened)
- 1 stick (½ cup) unsalted butter (softened)
- 3-4 cups powdered sugar (adjust for desired sweetness and thickness)
- ½ cup cocoa powder (add more or less based on your desired chocolate intensity)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (or milk, adjust for consistency)
- Optional garnish: chopped walnuts, shaved chocolate, or sprinkles
Instructions
For the Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. - Prepare the Cocoa Mixture:
In a small bowl, pour the boiling water over the cocoa powder and stir until smooth. Let it cool slightly. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes). - Incorporate Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. - Add Cocoa Mixture:
Slowly mix in the prepared cocoa mixture until the batter is smooth and well combined. - Bake:
Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 25 minutes to prevent overbaking. - Cool:
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Chocolate Buttercream Frosting
- Cream the Base:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. - Add Cocoa and Sugar:
Gradually beat in the cocoa powder and powdered sugar, 1 cup at a time, until the frosting reaches your desired sweetness and thickness. - Add Vanilla and Cream:
Mix in the vanilla extract and enough heavy cream to achieve a spreadable consistency.
Assemble the Cake
- Level the Cakes (Optional):
If needed, level the tops of the cakes with a serrated knife for an even stack. - Frost:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top, then place the second cake layer over it. Frost the top and sides of the cake. - Decorate:
Garnish with chopped walnuts, shaved chocolate, or your preferred decorations.
Serving and Storage
- Serve at room temperature for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Tips for Success
- Use room temperature ingredients for better mixing.
- Do not overmix the batter to avoid a dense cake.
- Taste the frosting as you go to adjust sweetness or chocolate intensity.
- For a special touch, sprinkle orange zest or coffee powder into the frosting to enhance the chocolate flavor.
Enjoy this rich and nostalgic cake that’s been a family treasure for over a century!