How To make Grandma's Chocolate Layer Cake

Southern Little Layer Cake (10 Layers)

❤️SUBSCRIBE Have you ever heard of a Southern Little Layer Cake? This cake features thin layers of butter-vanilla cake sandwiched between cocoa-flavored frosting….mercy! It’s simple, old-fashioned goodness. This Southern Little Layer Cake is just as delicious as it impressive! Although it takes a bit of time to make, the steps are super easy and the recipe is very basic. Perfect dessert table show stopper!


➡️HERE’S THE PRINTABLE RECIPE:
➡️COOL PRODUCTS IN VIDEO:
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Grandma's Chocolate Cake - Help at Home

Grandma's Chocolate Cake - Help at Home

In this video, I show you how to make Grandma’s Chocolate Cake. It is so delicious and if you’re a chocolate lover, no more needs to be said. The cake is light and tender with a rich chocolate icing with pecans. This cake is sure to please your family, friends and coworkers. Enjoy it and make it with love, just like Grandma.

Grandma’s Chocolate Cake – Help at Home
AKA Mother’s Chocolate Cake

2 cups cake/pastry flour
½ tsp salt
1 tsp soda
1 cup buttermilk or sour milk
¼ cup cocoa
1 ½ tsp red food coloring (optional)
2 TBS strong, hot coffee
½ cup white shortening or canola oil
1 ½ cups sugar
2 eggs
1 tsp vanilla
Cream shortening and sugar. Stir in cocoa mixture. Beat in eggs and vanilla. Add flour mixture and the one cup buttermilk alternately, mixing well after each addition. Pour into two 8 in. layer cake pans or 13x9 pan and bake at 350 for 20 to 30 minutes.

Icing
1 stick of butter, 3 ½ tsp cocoa, 1/3 cup milk

Bring to boil the first three ingredients; remove from heat and stir in the following:

3 ½ cups powdered sugar (2 ½ works great without any notice)
1 cup broken pecan pieces
1 cup cocoanut (optional)
½ tsp vanilla

Pour over hot cake after stirring well. Icing will cool and set.
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How To Make The ULTIMATE 4 Layer Cake | My Grandma’s Secret Recipe

Have you ever walked into a bakery and been amazed by the beautiful multi layered cakes on display but never felt that you were a confident baker? Well, now you can with my ultimate and easy to make 4 layer cake that was my grandma’s moist and delicious secret recipe with special techniques which I will demonstrate. The main ingredients to this amazing cake are walnuts, raisins and chocolate which can be served with a berry compote which I will also show you. Remember, this was my grandma’s recipe so you won’t find it in any cookbook. Watch for special techniques on how to carefully move your layered cake. Enjoy!

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Core Ingredients (Per layer):
1 cup of granulated sugar
1 cup of flour
2 eggs
1 cup of vanilla yogurt (2% milk fat)
1 teaspoon of vanilla extract
1/2 teaspoon baking soda
1 teaspoon of fresh lemon juice

Layer 1: Core ingredients + 1 heaping cup of walnuts
Layer 2: Core ingredients + 1 cup of raisins
Layer 3: Core ingredients + 1/2 cup of cocoa powder

Cream Ingredients:
1 cup of vanilla yogurt
1 can of condensed milk (I use Eagle brand)
2 tablespoons of liqueur

Finishing Ingredients:
Powdered sugar for dusting
1/2 cup fresh blueberries, blackberries, raspberries or any small fruits you prefer

Baking Instructions:
Mix sugar with eggs really well
1 cup of vanilla yogurt (2% milk fat)
½ teaspoon of baking soda on top of yogurt and squeeze lemon juice until activates
1 heaping cup of walnuts
1 cup of flour mixed with walnuts
Mix floured walnuts with yogurt mixture
Mix 1 teaspoon of vanilla extract
Grease spring form pan (10”) and sprinkle flour
Place mixture in spring form and ensure that it’s evenly spread
Place in oven preheated to 360F for 15-20 minutes of golden brown on top.

#layeredcake

Grandma's chocolate cake Recipe

recipe for Grandma's chocolate cake

Hot Fudge Sundae Dump Cake (just Like Grandma use to make)

Chocolate cake forms on top and hot fudge on the bottom and all you have to do is add ice cream. A classic recipe, just like Grandma use to make!

NOTE: In the video I say 3/4 cup of hot water and it should be 1 1/2 cups hot water.
Hot Fudge Sundae Cake is a warm gooey brownie and hot fudge sauce all in one. Everything is mixed up together and magic happens as it bakes.

Find the printable recipe here:

Hot Fudge Sundae Cake:
1 cup flour
3/4 cup granulated sugar
2 Tbsp cocoa
2 Tbsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp canola oil
1 tsp vanilla
1 cup brown sugar
1/4 cup cocoa
1 1/2 cups hot or boiling water
Instructions:
Preheat oven to 350 degrees F.
In an ungreased 8 x 8 square pan, stir together flour, sugar 2 Tbsp cocoa, baking powder and salt.
Mix in milk, oil and vanilla and stir with fork until smooth. Spread evenly in the pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter. Let it sit on top, do not stir in.
Bake for 35 minutes.
Let stand 10-15 minutes and then spoon into dessert dishes and top with ice cream.

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Leigh Anne is that neighbor you love. You know the one – they throw amazing parties, they bring you freshly-baked cookies, they treat you like family, and they’re the one you hope is in charge of bringing the main dish to the potluck. After nearly a decade in the blogosphere, Leigh Anne is now veritably the “favorite neighbor” to thousands who come to her site daily to search the more than 2,400 delicious, easy recipes and Pinterest-worthy ideas for entertaining.

My husband hates CHOCOLATE CAKE but LOVED this one!

RECIPE:
SHOP:

If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.

INGREDIENTS:

Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.

IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)

Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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