Decadent Old Fashioned Chocolate Layer Cake: A Timeless Recipe for Pure Bliss

As the crisp air of autumn settles in and the holiday season approaches, there’s nothing quite like the comforting aroma of a homemade cake baking in the oven. November brings with it a special kind of magic, ushering in Thanksgiving feasts and hinting at the joyful celebrations of Christmas just around the corner. While we cherish these moments, it’s also the perfect time to indulge in classic comforts that evoke warmth and nostalgia. This Old Fashioned Chocolate Layer Cake is precisely that – a timeless dessert designed to bring smiles and satisfy even the deepest chocolate cravings. It’s a recipe that transcends seasons, promising rich flavor and a beautifully moist crumb, making it an ideal centerpiece for any gathering or a delightful treat for a cozy evening at home.

The Essence of Old Fashioned Chocolate Layer Cake: A Culinary Masterpiece

This remarkable Old Fashioned Chocolate Layer Cake recipe is a true gem, thoughtfully adapted from the highly regarded The Cook’s Illustrated Cookbook. When you delve into its creation, you’ll discover a culinary philosophy reminiscent of their approach to classic baking, particularly in its echoes of a magnificent Devil’s Food Cake. The “old-fashioned” moniker isn’t just a charming title; it signifies a dedication to robust flavor, a tender crumb, and a comforting familiarity that harks back to simpler times when cakes were baked from scratch with care and quality ingredients.

What truly sets an old-fashioned chocolate cake apart is its depth of flavor and texture. Unlike many modern recipes that prioritize speed, this cake embraces the nuances that come from a well-balanced ingredient list and a carefully executed method. It’s about achieving that perfect equilibrium between sweetness and bitterness, richness and lightness, resulting in a cake that is both indulgent and incredibly satisfying. The original source, Cook’s Illustrated, is renowned for its meticulous testing and scientific approach to recipes, ensuring that every element serves a purpose in crafting the ultimate dessert. This adaptation carries on that tradition, providing a reliable and consistently delicious result every time you bake it.

The Secret to Intense Chocolate Flavor: Unsweetened Chocolate and Cocoa Powder

One of the defining characteristics that this Old Fashioned Chocolate Layer Cake shares with the acclaimed Devil’s Food Cake is its strategic use of *both* unsweetened chocolate and cocoa powder. This dual-chocolate approach is a secret weapon for achieving an incredibly deep, complex, and intensely satisfying chocolate flavor that simply can’t be replicated with just one form of chocolate. The 4 ounces of finely chopped unsweetened chocolate provide a rich, foundational chocolate base with its inherent cocoa butter contributing to the cake’s moistness and smooth texture. When melted with hot water, it creates a luscious, concentrated chocolate liquor that infuses the entire batter.

Complementing this is the inclusion of cocoa powder. For this recipe, Dutch-process cocoa powder is recommended. Unlike natural cocoa powder, Dutch-process cocoa has been treated with an alkali to neutralize its acidity. This results in a darker color, a milder, smoother chocolate flavor, and less bitterness, which allows the natural nuances of the chocolate to shine without an overly sharp edge. The combination of unsweetened chocolate and Dutch-process cocoa creates a symphony of chocolate notes, delivering a powerful yet balanced taste experience that is the hallmark of truly great chocolate cake.

Beyond the chocolate, this recipe diverges from some traditional Devil’s Food cakes by opting for a single all-purpose flour rather than a blend of two. This simplifies the ingredient list without compromising the cake’s structure or tenderness, making it more accessible for home bakers. Furthermore, the inclusion of a couple of egg yolks, in addition to whole eggs, is a brilliant touch. Egg yolks are packed with fat and emulsifiers, which significantly boost the cake’s moisture content, add richness, and contribute to a wonderfully tender and velvety crumb. This careful balance of ingredients ensures a cake that is not only rich in flavor but also supremely satisfying in texture.

While the original Cook’s Illustrated recipe often comes with its own recommended frosting, for this particular cake, a beloved homemade chocolate frosting was used. The synergy between the moist, flavorful cake layers and a classic, creamy chocolate frosting is simply irresistible. This Old Fashioned Chocolate Layer Cake proved to be a resounding success, earning its place as a definite repeat in many home baking repertoires. Its classic appeal, intense chocolate flavor, and perfectly tender crumb make it a true crowd-pleaser and a staple for chocolate lovers.

Why Dutch-Process Cocoa and Real Buttermilk Matter for Your Chocolate Cake

The specific call for Dutch-process cocoa and real buttermilk in this recipe is not arbitrary; these ingredients play crucial roles in defining the cake’s flavor, texture, and appearance. Let’s delve into why they are essential for achieving the best results with your Old Fashioned Chocolate Layer Cake.

Dutch-Process Cocoa: The Darker, Smoother Chocolate

As mentioned, Dutch-process cocoa powder has been treated with an alkali to reduce its acidity. This process has several benefits for baking, particularly in recipes that use baking soda as the primary leavening agent (which reacts with acid to create carbon dioxide). In this cake, baking soda is present, but the Dutch-process cocoa means that its leavening power will primarily rely on the buttermilk’s acidity. The main impact of Dutch-process cocoa here is on flavor and color:

• Smoother, Milder Flavor: Dutch-process cocoa has a less bitter, more mellow chocolate taste compared to natural cocoa. This allows for a deeper, more rounded chocolate profile without any harsh notes.
• Darker Color: The alkalization process gives Dutch-process cocoa its characteristic deep, dark brown color, contributing to the rich, inviting appearance of a classic chocolate cake.

If you were to substitute natural cocoa powder, the cake might be lighter in color, have a slightly more acidic or bitter chocolate flavor, and the leavening might be altered depending on the balance of acids in the recipe. Therefore, sticking to Dutch-process cocoa ensures the intended flavor and aesthetic.

Real Buttermilk: The Secret to Tender Moisture

Buttermilk is a cornerstone ingredient in many old-fashioned cake recipes, and for good reason. It contributes significantly to the cake’s moisture, tenderness, and subtle tang that enhances the chocolate flavor.

• Acidity for Tenderness: Buttermilk is acidic. This acidity reacts with the baking soda in the recipe to create carbon dioxide gas, which helps the cake rise and contributes to a light, tender crumb. More importantly, the acid also breaks down gluten strands in the flour, preventing the cake from becoming tough and instead making it wonderfully soft.
• Moisture and Richness: Buttermilk also adds a unique moisture to the cake that water or regular milk cannot replicate. Its slightly thicker consistency and fat content (even in low-fat versions) contribute to a richer mouthfeel.
• Flavor Enhancement: The subtle tangy note of buttermilk balances the sweetness of the sugar and deep chocolate flavor, adding another layer of complexity to the cake.

For the best results, always use real buttermilk. If you don’t have it on hand, you can make a passable substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with whole milk to the 1-cup mark. Let it sit for 5-10 minutes until it slightly curdles. However, for the true old-fashioned flavor and texture, fresh buttermilk is always recommended.

• Old Fashioned Applesauce Cookies
• Old Fashioned Molasses Butterscotch Cookies
• Crunchy Oatmeal Chocolate Chip Cookies
• Iced Molasses Cookies
• Old Fashioned Tea Cakes (Sugar Cookie Cut-Outs)

Recipe: Old Fashioned Chocolate Layer Cake

Old Fashioned Chocolate Layer Cake

Anna

Old Fashioned Chocolate Layer Cake is a tall and stately two layer chocolate cake adapted from Cook’s Illustrated. For best results, use Dutch-process cocoa and real buttermilk.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

Cake

• 4 oz unsweetened chocolate, finely chopped (114 grams)
• ¼ cup Dutch-process cocoa powder
• ½ cup hot water
• 1 ¾ cups sugar (345 grams)
• 1 ¾ cups all-purpose flour (245 gram)
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs plus 2 large egg yolks at room temperature
• 12 tablespoons 168 grams unsalted butter, cut into 12 pieces, at room temperature

Favorite Chocolate Frosting

• 8 tablespoons unsalted butter softened
• 3 cups sifted confectioners’ sugar sift or aerate before using (about 9 oz)
• ¾ cup natural style cocoa powder
• 1 ½ tablespoons sour cream room temperature
• 1 pinch of salt
• 1 teaspoon vanilla extract
• 4 to 6 tablespoons of heavy cream plus more as needed or use a combination of cream and whole milk

Instructions

 

• Preheat oven to 350 F. Grease and flour 2 9×2 inch round cake pans, ensuring they are thoroughly coated to prevent sticking. For an extra measure, you can line the bottoms with parchment paper.
• In a heatproof bowl set over simmering water (creating a double boiler effect) or in the top of a double boiler, combine the finely chopped unsweetened chocolate, Dutch-process cocoa powder, and hot water. Heat gently, stirring frequently, until the chocolate is completely melted and the mixture is smooth and glossy. Ensure no lumps remain.
• Add ½ cup of the granulated sugar to the warm chocolate mixture and stir continuously until it is fully dissolved and the mixture appears exceptionally glossy and rich. Remove the bowl from the heat and allow the mixture to cool slightly to lukewarm. This step is crucial for incorporating it smoothly into the egg mixture later.
• In a separate medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning throughout the dry ingredients.
• In a liquid measuring cup, whisk together the room temperature buttermilk and vanilla extract until well combined. Having these ingredients at room temperature helps them emulsify better and contributes to a smoother batter.
• In the bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl and a handheld mixer), beat the large eggs and egg yolks for 1 minute on medium-high speed until they are light and frothy. Gradually add the remaining 1 ¼ cups of sugar and continue to beat on high speed for 2 minutes, or until the mixture becomes pale in color, significantly increased in volume, and fluffy.
• Carefully pour the slightly cooled chocolate mixture into the mixer bowl with the egg mixture. If using a stand mixer, switch to the paddle attachment for this step. Beat on medium speed until the chocolate and egg mixtures are thoroughly combined. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Next, add the softened unsalted butter, one piece at a time, mixing for about 10 seconds after each addition. Continue until all the butter is incorporated. With the mixer on the lowest speed (or mixing by hand with a sturdy spatula), alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined; the batter may appear slightly curdled at this stage due to the differing temperatures and consistencies, but this is normal. Avoid over-beating.
• Divide the prepared cake batter evenly between the two greased and floured cake pans, using an offset spatula to smooth the tops until level. Bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out with just a few moist crumbs attached, not wet batter. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack, remove the pans, and allow the cakes to cool completely, which will take at least 2 hours, before attempting to frost them. This cooling period is crucial for preventing the cakes from breaking and the frosting from melting.
• For the Frosting: To make the delightful chocolate frosting, start by beating the softened unsalted butter in a medium bowl until it is light and creamy. Gradually add 2 cups of the sifted confectioners’ sugar, beating until well mixed and smooth. Then, incorporate the natural style cocoa powder and beat until the mixture is fully combined, initially appearing crumbly and pasty. Next, add the room temperature sour cream and a pinch of salt, beating thoroughly until smooth. Gradually add the remaining confectioners’ sugar and the heavy cream (starting with 4 tablespoons and adding more as needed), scraping down the sides of the bowl frequently, until the frosting reaches your desired smooth, creamy, and spreadable consistency. Taste the frosting and adjust the sugar or cream as necessary to achieve your preferred sweetness and texture. Apply generously to the cooled cake layers.

Notes

When I bake cakes, I typically use a handheld mixer. Since most handheld mixers don’t have a truly “low” speed setting, I find it best to incorporate the flour and buttermilk mixtures by hand. Using a heavy-duty rubber scraper or a large mixing spoon allows for careful folding, which prevents over-beating the batter. Over-beating can develop too much gluten in the flour, leading to a tough, dry cake. If you’re using a stand mixer with a paddle attachment on its lowest speed, the risk of over-beating is significantly reduced, so you can safely use the paddle for the entire mixing process.

Keyword Chocolate Cake

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Mastering the Art of the Perfect Chocolate Layer Cake

Baking a truly exceptional chocolate layer cake is a rewarding experience, and this old-fashioned recipe provides all the tools you need to achieve perfection. Beyond just following the steps, understanding the nuances of certain techniques can elevate your cake from good to unforgettable.

Precision in Preparation: The Key to Success

Success in baking often begins long before the oven is preheated. Accurate measurements are paramount, especially in baking, where ratios are critical. While cup measurements are provided, using a kitchen scale to measure flour and sugar by weight (as indicated by the gram equivalents) offers superior accuracy, leading to more consistent results. Additionally, ensuring all cold ingredients, such as buttermilk, eggs, and butter, are at room temperature is vital. Room temperature ingredients emulsify more effectively, creating a smoother, more cohesive batter that bakes evenly and results in a tender crumb.

Proper pan preparation is another non-negotiable step. Thoroughly greasing and flouring your cake pans, or lining them with parchment paper, prevents sticking and ensures your beautiful layers release cleanly. This detail often gets overlooked but is essential for the structural integrity and presentation of your finished cake.

Mixing Techniques: Avoiding the Pitfalls

The method of combining ingredients, especially when it comes to flour, significantly impacts the cake’s texture. The instruction to alternately add the flour mixture and buttermilk mixture, starting and ending with flour, is a classic technique that helps to develop gluten gradually and prevent overmixing. Overmixing flour can lead to a tough, dense cake due because it develops too much gluten. When using a stand mixer, switching to a paddle attachment for the final stages, especially after adding the chocolate and butter, provides a gentler mix compared to a whisk, further reducing the risk of over-developing gluten. If using a handheld mixer, folding in the final additions by hand as suggested in the notes is an excellent way to maintain a light and tender crumb.

Baking and Cooling: Patience is a Virtue

An accurately calibrated oven is crucial for even baking. If you suspect your oven runs hot or cold, an oven thermometer can be a valuable tool. Baking until a toothpick inserted into the center comes out with just a few moist crumbs attached signifies perfect doneness; avoid baking until it’s completely clean, as this can lead to a dry cake. Equally important is the cooling process. Allowing the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack gives them time to set and firm up, preventing breakage. Cooling completely on a wire rack for at least two hours (or longer) is non-negotiable before frosting. Attempting to frost a warm cake will only result in melted frosting and a messy presentation.

The Grand Finale: Crafting the Perfect Chocolate Frosting

No old-fashioned chocolate layer cake is complete without a rich, creamy, and utterly delicious frosting. The “Favorite Chocolate Frosting” included in this recipe is designed to perfectly complement the deep flavors of the cake layers. Here are some tips for achieving frosting perfection:

• Softened Butter: Start with truly softened butter. This is key for a smooth, lump-free frosting that beats up light and airy.
• Sifted Confectioners’ Sugar: Sifting confectioners’ sugar (also known as powdered sugar or icing sugar) is crucial to prevent lumps in your frosting. It also aerates the sugar, making it easier to blend into a smooth consistency.
• Natural Cocoa Powder: Unlike the cake, which benefits from Dutch-process, the frosting often shines with natural cocoa powder. Its slightly more acidic and robust flavor can cut through the sweetness of the sugar, creating a more balanced and exciting taste experience.
• Room Temperature Sour Cream: The sour cream adds a delightful tang and helps create a rich, creamy texture. Ensure it’s at room temperature to blend seamlessly without chilling the butter.
• Adjusting Consistency: The amount of heavy cream (or milk) needed can vary based on humidity and how densely your confectioners’ sugar was packed. Start with the smaller amount and gradually add more, one tablespoon at a time, until you reach your desired spreadable consistency. The goal is a frosting that is easy to spread but holds its shape well.

Serving and Enjoying Your Homemade Masterpiece

Once your Old Fashioned Chocolate Layer Cake is beautifully frosted, it’s ready to be admired and, most importantly, savored. Serve slices with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla bean ice cream for an extra touch of indulgence. Fresh berries, such as raspberries or strawberries, also make a wonderful garnish, adding a touch of color and a contrasting tartness to the rich chocolate.

This cake is best enjoyed at room temperature, allowing its flavors and textures to fully develop. Leftovers, if there are any, can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, individual slices can be wrapped tightly and frozen for up to a month, then thawed at room temperature for a quick treat.

Baking this Old Fashioned Chocolate Layer Cake is more than just following a recipe; it’s an act of love and a connection to culinary traditions. Its rich chocolate flavor, tender crumb, and creamy frosting make it a truly special dessert that will undoubtedly become a treasured favorite in your home. So go ahead, preheat your oven, gather your ingredients, and prepare to create a timeless masterpiece that delights the senses and warms the heart.