Friday, April 6, 2012

In the Kitchen: My Mom's Chocolate Cake

Well,  today all you lucky people can have the recipe; it really is the best. My mom made it for my wedding and also my sister's wedding because we love it so much. The recipe comes from the cookbook, "The Portland Palate", and my mom altered it by adding more chocolate than it called for. The result is a very moist, chocolatey, delicious cake. You should all consider making it soon!

Our wedding cakes, photo by our good friend Alex Nguyen 

Here goes:

5 oz unsweetened baking chocolate
1/2 cup butter, softened
2 1/4 cups brown sugar
3 eggs
2 tsp vanilla
2 1/4 cups cake flour (all-purpose works fine too)
2 tsp baking soda
1 cup sour cream
1 cup boiling water

Preheat oven to 350 degrees.

Melt chocolate on a double boiler over hot, but not boiling water. Cool

Grease and flour two 9 inch cake pans and line with wax paper if you so desire.
In a large bowl, cream butter; add sugar and eggs. Beat at high speed for five minutes until light and fluffy. Beat in vanilla and cooled chocolate.

Sift/whisk together flour, baking soda and salt. Mix into creamed mixture alternating with the sour cream, beginning and ending with the dry ingredients. Stir in boiling water. The batter should be fairly thin.

Pour into prepared pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Then transfer and let cool on wire racks.

Frosting Ingredients:
This is really the best ever chocolate frosting.  I promise you will not be disappointed. 

5 oz in unsweetened baking chocolate squares
1/2 cup butter
1 pound powdered sugar
1/2 cup milk 
2 tsp vanilla

In a small saucepan over low heat, combine chocolate and butter. Slowly melt, stirring gently. In a mixing bowl, combine sugar, milk, and vanilla and beat until smooth. Add chocolate/butter mixture. Beat until thick. The frosting may be a bit thin initially. There is no need to add more sugar, just let sit for a bit or put in the fridge or freezer if you're in a hurry (no more than a few minutes) and then it will be the perfect consistency.

To assemble: put your first cake layer on the cake stand or plate. Spread frosting over the top. Next, place your second layer on top and use the rest of the frosting to frost the sides and top of the cake. 

Eat it all. Yum.


  1. Just so you know, I shall be making this in the next few days. I remember its goodness too well, can't resist. If you get a call tomorrow, it's most likely related to cake. WOOO!

    1. I wish I could "like" this, as you do on Facebook.