This decadent, scrumptious, chocolate cake has been in my husband's family for generations. The picture above is my mother-in-love, Barbara, or Baba Jean to her grandchildren. She has made this chocolate cake for many decades and it continues to be the favorite chocolate cake of all her family and friends. I remember the first time I tried this chocolate cake...it was heaven!
If you are a chocolate lover, you have to try this chocolate cake! The chocolate cake is SO moist and the frosting resembles something like fudge, but better.
Anyone who tries it will report it is the best chocolate cake they have ever tasted...me included! It takes a few steps, but it is worth it! Barbara's friends and relatives have requested that I blog this cake so here we go...!
An interesting fact is that Barbara, my mother in law, has been allergic to chocolate for years! She continues to make this chocolate cake out of love for her family and friends. ❤️
Baba Jean, my mother-in-law, baked it with me so that I would get all the steps right!
Here are a few tips to help you along!
Be sure to read the entire recipe before you get started.
A candy thermometer is strongly recommended.
*If you don't have buttermilk-add 1 teaspoon of apple cider vinegar or lemon juice to milk. Stir and let sit for 5 minutes. See below
Instead of using butter and flour to prepare your baking pan, try Baker's Joy. You can find it in most grocery stores. It is two steps in one.
Frost the cake while it is still warm. This is an important step. It makes the frosting spreadable, and the frosting becomes glossy and fudgy.
Double the recipe. My mother-in-law usually doubles the recipe for big gatherings or she may freeze one cake for later. The cake freezes really well and will last for several months in the freezer.
If you don't like nuts, leave them out! Barbara has even made a cake that included nuts in only half of the cake- the other half was nut-free. It is your cake, make it how you like it!
This recipe is different from most of the cakes I have made in the past. For example, the cake batter is rather thin. Also, you put the frosting on the cake when it is warm. Again, carefully read and follow the directions. I promise it will be okay!
*Buttermilk substitute: Add one tablespoon of fresh lemon juice, OR white/apple cider vinegar to one cup of milk (2%), stir, and let sit for 5 minutes. I have mostly used apple cider vinegar. The milk will thicken and slightly curdle. You did it!I want to do my best to honor this treasured family recipe. You can make this cake your new family tradition!
Gather your Ingredients:
Cake
1 cup of shortening (Crisco)
1/2 cup of water
2 cups of sugar Boil until thick, softball stage
1/2 cup of cocoa
1 1/2 cup of flour
1 teaspoon of baking soda
1 cup of buttermilk Mix
2 eggs
1 teaspoon of vanilla
dash of salt
Frosting
1 box of sifted powdered sugar (3 cups)
1/2 cup of cocoa
1 stick of melted butter
1-3 tablespoons of milk to thin frosting
1 teaspoon of vanilla
1 cup of pecans (optional)
*Spread the frosting while the cake is still warm
Directions for the Cake
In a large saucepan on medium heat, melt the Crisco in water, and stir in the sugar until dissolved.
2. Add Cocoa and mix well. Bring to a boil, stirring frequently until the mixture reaches the softball stage at 240 degrees on a candy thermometer or when you place a small amount in cold water to form a soft ball. (Barbara's family would check by waiting until 2 drops fell from a spoon at the same time. That is not specific for most folks that are not in her family!)
OR
Wait until you see two drops coming off a metal spoon method.
I have to say we tried this and checked it with the candy thermometer, and the temperature was too high.
It still tasted great, but if you have a candy thermometer, use it!!
3. In an oven-proof mixing bowl add sifted flour, baking soda, and salt. Next add buttermilk, eggs, and vanilla. Mix well until smooth. Then, temper the batter so that you don't cook the eggs. Imagine pouring the hot chocolate mixture into the egg mixture! Let's just say you will have scrambled eggs!! What does it mean to temper the batter? See below:
In cooking, tempering is the process of combining two radically different temperatures (without cooking the eggs in the process).
First, cool down the chocolate mixture for a couple of minutes. It does not need to be cold, just warm, not hot. Then, add one tablespoon of the cooled chocolate mixture at a time into the egg/buttermilk mixture- mixing thoroughly each time. Do this several times. Finally, you can slowly add the rest of the chocolate mixture into the egg/buttermilk mixture! You did it- no scrambled eggs!
Pour the boiled chocolate mixture slowly into the batter and slowly mix together. The batter will be thin, not like regular cake batter.
4. Pour the mixture into a prepared 9 x 13 pan greased and floured or sprayed with Baker's Joy. Bake at 300 degrees for 1 hour or until a toothpick comes out clean.
(*While the cake is baking, start making the frosting.)
Directions for the Frosting
Stir sugar and cocoa together, then add melted butter and vanilla. Stir in 1-3 tablespoons (or more) of milk to make the frosting spreadable. You do not want the frosting to be too thin, just thick enough to spread. Add the pecans if desired.
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So the frosting is addictive! Let's just say you have been warned!! Ask Carey!!
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2. As soon as you take the cake out of the oven, spread the frosting on the cake. Run a knife around the sides of the pan and spread the frosting to the edges of the pan. The frosting is supposed to melt from the warmth of the cake and become more spreadable.
Add more nuts on top of the cake if desired.
Spread the frosting while the
cake is still warm.
Papa Fuzz or Fuzzy enjoying a piece of his favorite cake!
The only problem is Baba Jean can't keep Papa Fuzz from eating too much cake!!
Again, it is addictive! We hope your family enjoys it as much as ours!!
Wishing you much love and much chocolate cake!
XO 😘 p
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