Old Fashioned Chocolate Cake

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"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."

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Ingredients

  • For the cake:
  • 3 cups all-purpose flour
  • 2 Cups sugar
  • 1/2 Cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 Cups hot water
  • 3/4 Cup vegetable oil
  • 2 Tablespoons distilled white vinegar
  • 1 Tablespoon instant coffee granules
  • 1 Tablespoon vanilla extract
  • .....................................
  • For the Chocolate icing:
  • 1 Stick unsalted butter (8 Tablespoons)
  • 1 1/2 Cups sugar
  • 1 1/4 Cups unsweetened cocoa powder
  • pinch of salt
  • 1 1/4 Cups heavy whipping cream
  • 1/4 Cup sour cream
  • 1 teaspoon instant coffee granules
  • 2 teaspoons vanilla extract

Preparation

Step 1

For the cake:

Preheat oven to 350 with a rack in the center. Spray two 8 X 2 inch round cake pans with non stick spray.

Whisk together flour and sugar, cocoa, baking soda, and salt in a large mixing bowl.

Combine Water, oil, vinegar, instant coffee, and vanilla in a large measureing cup. Add to the dry ingredients just until combined. A few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down to cool completely.

For icing:

Melt butter in a large saucepan over medium heat.

Stir in sugar, cocoa, and salt. Will be thick and grainy.

Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mexture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

Off heat, add vanilla. Cool icing at room temp until spreadable, 2-3 hours.

Ice and enjoy!

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REVIEWS:

I have been in pursuit of the perfect glossy, soft and spreadable chocolate frosting...this is it and here is what I did differently. Follow directions exactly as written, but because of the comments about it being runny, I cooked it just to boiling, like a candy. Let it cool in the refrigerator for 2 hours, stir and frost. Perfection!

This cake was sinful. I made this for Friday night but couldn't eat it until Saturday due to the icing. It was still pretty runny after 3 hours so I refrigerated it overnight and had it Saturday night instead. My suggestion is to make the icing first before the cake that way it has time to get to spreading consistency. I served this with vanilla ice cream. Oh So Rich and Tasty!

I have made this wonderful cake about 8 times in the last 3 months. My family always wants me to make it. I call it my "Chocolate Cake To Die For". This may be the BEST Chocolate Cake I have ever tasted. It always comes out spectacular. It is so EASY to make. The icing is thin and messy (I line sides of plate with strips of wax paper and remove after frosting cake) but very easy to work with. I can frost this cake in about 5 minutes. The wonderful thing about this cake is that you always have enough icing left over to frost another cake. I store leftover icing in fridge and make another cake the next week. SO GOOD!

I didn't rate it because I only made the icing (to put on brownies) and I messed up the ingredients (used double the sour cream, had to sub evap. milk for the cream), but it still turned out. The unusual method results in a fantastic-looking, great-tasting icing, and it's easy to whip up. It was a bit thin at first, probably bcs. of the extra sour cream, but it was spreadable after sitting on the counter for a couple hours uncovered.

I am not generally a huge cake or chocolate fan, but this cake was moist and delicious. The recipe was pretty simple. I made the cake and frosting the day ahead. Put the frosting in the refrigerator overnight, and then took it out in the morning to come to room temperature. The cake layers went in the freezer overnight. The consistency of the frosting came out perfectly that way.

This was an excellent cake, so moist and dark and more chocolatey than you would expect from reading the ingredients. I was so surprised that there were no eggs or dairy in this. What a great find for those with allergies to either ingredient or those on restricted diets; they can have their cake and eat it too! I used brewed coffee instead of the hot water and instant coffee...same difference! The frosting is what really sold me. It is so dark and smooth and glossy, a birthday candle practically glimmers on the surface! Next time, I would make the frosting before the cake so both would be ready at the same time. As it was, I chilled the frosting in an ice water bath, stirring it occasionally until it was spreadable, about 20 minutes or so. This will be my go to chocolate frosting from here on out. Outstanding.

This cake is sooo good! I was surprised at how well it rose for not having eggs in it (mine came out just like the ones in the pictures), and the taste was excellent! I omitted the coffee, because we didn't have any, but followed the cake recipe exactly after that. Mine was done in just about 32 minutes. I frosted with a recipe and a half of Chocolate Buttercream Frosting. This cake recipe is a keeper!

Moist, chocolate cake! I can't wait to make this again. My mil wants the recipe, but I told her it's my little secret, lol. Thanks so much for posting this :) It's my new favorite chocolate cake!!

The dark chocolate taste is very good on this cake. I could not get the frosting to set, even with refrigerating it. Although the cake tasted great, it did not look very nice because the frosting slid off of the cake.

Awesome!!! i didn't have vinegar but didn't notice a difference... i also made it in a square pan and it was fine. fab cake!! and SO easy!!

Wow! It's pretty rare when I find a cake that is almost too rich for me to finish a piece! I omitted the coffee, added only 1/2 C oil and used a different frosting recipe that I made up. I also cooked it in a 9/13 pan. Thanks for sharing this spectacular recipe!

oday was my youngest son's birthday and when I went to make a cake I discovered I had no eggs!!! Zaar (and you!!) to the rescue!!! I followed your recipe exactly and I'm still sitting here scratching my head wondering how a cake with no eggs turned out so beautifully light!!! The icing was also special..I had no problems with the thickness of it and found that it spread wonderfully over the cake. I chopped up a Peppermint Crisp bar and sprinkled it over the top after I iced the cake.....totally wonderful and probably my new birthday cake recipe!!!

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