Old Fashioned Chocolate Cake With Cocoa Frosting Recipes

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OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING



Old Fashioned Chocolate Cake With Glossy Chocolate Icing image

Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.

Provided by PanNan

Categories     Dessert

Time 1h10m

Yield 1 layer cake

Number Of Ingredients 18

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 with rack in the center.
  • Spray two 8" round cake pans with nonstick spray.
  • Whisk dry cake ingredients together in a large mixing bowl.
  • Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
  • Add to the dry ingredients and whisk until combined- a few lumps are ok.
  • Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
  • Cool cakes for 15 minutes on a rack, then invert them onto the rack.
  • Leave upside down until completely cooled before frosting them.
  • To make icing, melt butter in large saucepan over medium heat.
  • Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
  • Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
  • Gradually add cream mixture to chocolate until blended and smooth.
  • Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
  • DO NOT BOIL.
  • Take mixture off the heat, and add vanilla.
  • Cool at room temperature until spreadable (up to three hours).
  • If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
  • If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
  • Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

Nutrition Facts : Calories 7891.9, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77

CHOCOLATE CAKE WITH COCOA FROSTING



Chocolate Cake with Cocoa Frosting image

A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.

Number Of Ingredients 14

1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 cups self-rising flour
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/4 cup milk
4 to 4-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.

HOMEMADE CHOCOLATE FROSTING



Homemade Chocolate Frosting image

This is a simple recipe and makes a perfect homemade chocolate frosting every time!

Provided by Rachel Kane

Categories     Desserts     Frostings and Icings     Chocolate

Time 5m

Yield 16

Number Of Ingredients 5

3 cups confectioners' sugar
⅔ cup cocoa powder
½ cup butter, softened
7 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 25.7 g, Cholesterol 15.8 mg, Fat 6.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44.5 mg, Sugar 23.4 g

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING



Old-Fashioned Chocolate Cake with Cocoa Frosting image

A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 16

For cake
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
For frosting
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
  • Make frosting:
  • Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
  • Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

OLD FASHIONED CHOCOLATE FUDGE FROSTING



Old Fashioned Chocolate Fudge Frosting image

This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.

Provided by pink cook

Categories     Dessert

Time 40m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups sugar (I use Splenda Blend)
1/4 cup cocoa
1/4 teaspoon salt
1/4 cup butter
1/2 cup evaporated milk (or use half-and-half )
1 teaspoon vanilla extract

Steps:

  • In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
  • Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
  • Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
  • When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
  • Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

OLD FASHIONED CHOCOLATE CAKE



Old Fashioned Chocolate Cake image

This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.

Provided by Dodi Tomancak

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 18

Number Of Ingredients 18

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter
4 tablespoons unsweetened cocoa powder
⅓ cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  • In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  • In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  • For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g

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