Come-Home-to-Mama Chocolate Cake
Total TimePrep: 25 min. Bake: 40 min. + cooling
Made this in my bundt pan, yesterday and it turned out great! I followed etstokes tips, especially, about allowing all cold ingredients to come to room temp. I don't like frosting so I left the cake uniced and consider this the best chocolate pound cake ever!
The best chocolate cake I have ever made. I have made this cake 3 times and it doesn’t last till the next day. Kids and grandkids as well as myself devour it. It is my go to from now on.
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This cake is delicious! I baked it in a bundt pan and used a chocolate glaze instead of the frosting indicated. The only change I made to the cake was to use one cup of chocolate chips in place of the chocolate syrup. This cake is moist and dense and perfect for any occasion. It's easy to put together and bakes up beautifully. Will definitely make again!
Here's some pointers on this cake as well as cakes in general. I rarely use any other chocolate frosting other than my Mom's recipe, and it follows at the end. So my stars are unrelated to the icing recipe. Loved the cake with these tweaks: Always sift dry ingredients together. In this case the pudding and cake mix. Eliminates a lot of lumps. Bring all refrigerated ingredients to room temp. If baking a chocolate cake, coat the pans with cocoa powder instead of flour. Invest in an insta-read thermometer. Tooth pick testing is not always accurate, especially with dense cakes such as this one, red-velvet, carrot cake, pound cake, etc. Internal temp needs to be @ 200-205. All others @ 210. I have found that the temp is reached anywhere from 5-10 minutes before the time the recipe designates. I start testing as soon as the cake starts showing signs of pulling away from the edge of the pan, and the top of the layer feels a little firm to touch. I cooked for 37 minutes and reached 205 at that point. Next time I'll try 35. With cake mix cakes, break the eggs into a 2 c measuring cup and whisk well beforehand. Whisk any water/milk/etc with the sour cream beforehand to eliminate lumps. I mix by hand as much as possible until everything is well incorporated, then I use my hand mixer for 1-2 minutes. The more you beat your cake mixture the tougher it will be. After cooling, I cut away a small portion of the top of each layer to not only level them, but to drizzle some additional chocolate syrup (about 1 T per layer) for extra moistness. Icing ¾ c cocoa powder 1 ½ sticks salted butter room temperature 5 c conf sugar sifted 2 tsp vanilla 1/2 c evaporated milk Hand stir the cocoa and butter, then use a mixer to mix until well blended (Otherwise you will have a cocoa cloud floating around you). Add vanilla. Alternate the sugar and milk until smooth/creamy.
Looks like there is a mistake in the frosting recipe. I should probably be 1/2 cup butter and 1 1/2 cups confectioners sugar. I don't see the need for the 1 pound of semisweet chocolate. Plus I don't see the need for 1 POUND of SEMI-SWEET CHOCOLATE. And boiling water instead of milk and NO vanilla. I would definitely not use this frosting recipe.
Loved the cake, but NOT the frosting...I followed the instructions very carefully. .I had no trouble with the batter--i did make sure the eggs were at room temp. The cake itself was delicious, but the frosting was WAY too soft and way too much for the cake. I could've frosted another whole cake or perhaps a third layer. I did add about another cup of sugar but still couldn't get it to the proper consistency. I would make this cake again but would change the frosting. The cake rose to a very high dome, but it did go down upon cooling.
I make a very similar Bundt cake, and it always turns out fabulous. My recipe calls for a cup of chocolate chips (stirred in at the end), but I've also added pecans and/or coconut. If you can find it, Jello brand makes a Simply Chocolate Caramel instant pudding mix. If you use this, you may add 1/2 cup or so each of these stir-ins, and you will be delighted with the result, I promise. And as a bonus (if you use the Bundt pan), you may use a generous drizzle of your favorite glaze instead of frosting. For those of you concerned with the thickness of the batter: Make sure ALL of your wet ingredients are room temp, not just the eggs. Think about it, Bakers! This is instant pudding we're working with, and cold means thick! (Well, Duh, we knew that, right? Right.)
The cake batter was very thick, almost like brownie batter, but it baked up ok. It rose very high, but flattened out when cool, which made it quite dense. The frosting, though, was really nasty! The texture was ok, not thin like others commented, but it tasted like I was eating chocolate butter. It had exactly the texture of butter, smooth and greasy, and though I like butter, I really don’t want to frost a cake with it. (Only 1/2 cup of powdered sugar to 3 sticks of butter? That should have been a red flag in itself!) It was so distasteful I had to scrape it off before eating the cake. I had frosting left over too, which I ended up tossing. Verdict: a very expensive disappointment. A boxed devils food cake and canned frosting would have been infinitely preferable!
I have a recipe just like this, except it has one hole cup of buttermilk, and it is wonderful, I make it lots of time's, batter is thick, that is the way it is supposed to be. mix by hand.