Old-Fashioned Mee Maw’s Chocolate Cake Recipe

This is a basic two layer chocolate cake with lots of frosting. There is coffee in the cake which helps enhance the cocoa flavor. It won’t taste like coffee though. The batter will seem really runny when you pour it into your cake pans. Don’t worry it’s supposed to be thin.

No creaming butter for this cake and no extra bowls of ingredients to combine. Just throw it all in one bowl and mix. The frosting requires a few more steps but it’s worth it. The sour cream adds a little tang to the frosting which is great with all that chocolate.

Why You Will Love This Recipe

Soft tender crumb that remains tender even after cutting into the cake. Oil helps keep it that way. Coffee helps enhance the cocoa in the cake. You don’t need an expensive chocolate to use in this cake. Just your typical baking cocoa.

An easy layer cake to make as well. One bowl to mix up your cake batter. Wash your dishes while your layers bake and make your frosting after they cool down. Just a few swirls of your spatula will make your cake pretty.

What You Need

You’ll need flour, sugar, cocoa powder, baking soda, baking powder, salt, milk, vegetable oil, vanilla, coffee, eggs, butter, chocolate, powdered sugar and sour cream to make this cake and frosting.

Black Coffee

Adding coffee to the batter helps bring out the flavor of the cocoa. I wouldn’t recommend using espresso. Any regular coffee will do. If you only have decaf at home that’s okay too.

Vegetable Oil

Using oil in your cake helps keep it moist. No need to cream butter and sugar. Since oil is liquid at room temperature it helps your cake stay moist once cooled. Use a flavorless vegetable oil.

Sour Cream

Sour cream will help give your frosting a slight tang. It also mellows out the sweetness from the powdered sugar. Semi sweet chocolate is what I prefer to use in this recipe but you can use unsweetened as well. Bring your sour cream to room temperature to help blend better with the butter and melted chocolate.

How To Make

Have your cake pans ready before you start mixing your batter. After you add the liquid ingredients there is not much more to do.

Combine Dry Ingredients

Heat your oven to 325 degrees F. Grease and flour two 8″ or 9″ round cake pans. Mix your flour, sugar, baking soda, baking powder, cocoa powder and salt together. Make sure there are no lumps of cocoa.

Add Liquid Ingredients

Pour in your milk, oil, vanilla, coffee and eggs. Mix until combined. You may need to scrape the bottom and sides of your bowl. Your batter will be thin enough to pour. Do not try to thicken it.

Bake And Cool

Divide batter between your cake pans. Bake for approximately 45 minutes or a few minutes less if you are using 9 inch pans. Test the middle of the cake with a toothpick. It should come out clean. Allow to cool in pan for 5 minutes. Remove from pan and set on wire rack to cool.

Frosting

Once your cake is completely cool. Using an electric hand mixer mix your butter, melted chocolate, powdered sugar, sour cream and vanilla until smooth. Make sure your chocolate is not too hot or it will melt your butter.

Layer And Frost Your Cake

Place one layer of cake on your plate. Cover with a thick layer of frosting. Top with your other layer of cake and cover the top and sides of your cake with the remaining frosting. You will have a thin layer of frosting on the outside. Finish with some swirls of your spatula.

Tips

• Make sure your cake layers are completely cool before frosting them. Sometimes the bottom can be warm as well. This will cause your frosting to become soft and your layers to slide around.
• Lining your cake pans with parchment circles makes turning out your cake so much easier. Grease your pans and place parchment circle. Lightly grease the parchment. When your cake is done baking run a knife around the edges. Turn onto wire rack and remove parchment.
• The batter for this cake will seem really thin. Don’t be tempted to add more flour to your recipe. It will alter your end product and your cake will not be as moist.

Storing Your Cake

• Refrigerate: Your cake will need to be refrigerated because of the sour cream in the frosting. Keep your cake covered and enjoy within 3-4 days. Let your cake come to room temperature before eating.
• Freeze: Wrap each layer of cake tightly in plastic wrap and aluminum foil. Your layers will keep frozen for up to 3 months. Let them thaw on the counter before frosting.
• Warm Your Cake: There is no reason to warm this cake. But if you want to just microwave for 10 seconds. It will warm the frosting quicker so start with that.

Pair With

• Vanilla ice cream is always a good choice. Especially if you warmed your cake.
• Berries such as strawberries or raspberries.
• A nice cup of coffee or a cold glass of milk.
• Top your cake with chocolate shavings.

FAQ

Can I make this cake in a 9 x 13 pan?

Absolutely. Pour your batter into a greased and floured 9 x 13 pan. Bake at 325 degrees F for about 40-50 minutes. Test the middle of your cake with a toothpick.

What can I use if I don’t have coffee?

You can substitute water for the coffee. You will still have a delicious moist chocolate cake.