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How To make Grandma's Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate,
-Melted And Cooled (2 Sqrs) 1 c Cold Water
Dark Chocolate Icing (Below) Yield: 12 Servings Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside. Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate. Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling. Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice. DARK CHOCOLATE ICING: Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth. From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright 1978
How To make Grandma's Chocolate Layer Cake's Videos
Old Fashioned Chocolate 3-Layer Cake | It Smells Like a Church Supper Collaboration | Women of Faith
Heyyyyyy Errrrrrbody!!!
Today I'm making a 3-Layer Chocolate Cake which reminds me so much of my late Grandma Daisy????! Please join me as a I participate in the It Smells Like A Church Supper Collaboration with several other amazing Women of Faith! Watch & Enjoy!????
#PoundCakeQueen???? #3LayerChocolateCakeToday #I'mAGlazeGirl????
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????????????MY CONTACT INFORMATION IS LISTED BELOW.????????????
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*****Here is the link to the mixer I'm using:
Please support the other ladies who are participating in this collaboration!
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** Women of Faith Collaborators **
Souper at 60
Rain Country
CookCleanAndRepeat
Deep South Homestead
A Good Life Farm
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 350 degrees for 35 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
6 Large Eggs (Room Temperature)
3 Sticks UNsalted Butter (Room Temperature)
1 Cup Milk or Coffee Creamer (Room Temperature)
1/2 Tsp Salt
1/4 Tsp Baking Powder
1 Tablespoon Vanilla Extract
1 Tsp Butter Extract
1 Tsp Creme Bouquet Flavoring
******Chocolate Icing
3 Stick UNsalted Butter
5 C Powdered Sugar
2 Tsp Vanilla
1/4 C Coffee Creamer or Heavy Whipping Cream
1 C Unsweetened Cocoa Powder
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P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
Grandma's Homemade CLASSIC CHOCOLATE CAKE!
This chocolate cake is moist, loaded with chocolate flavor, and frosted with a glorious chocolate sour cream icing. Grandma was an amazing cook and this chocolate cake is as good as they come!
OTHER GRANDMA CLASSIC RECIPES:
Swiss Steak:
Roasted Pork Tenderloin:
CLASSIC CHOCOLATE CAKE INGREDIENTS:
For the Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
¾ cup butter, room temperature
2 cups sugar
3 eggs, room temperature
2 tsp vanilla extract
1½ cup whole milk
For the Frosting:
2 cups semi-sweet chocolate chips
½ cup (1 stick) unsalted butter
8 oz. sour cream
4½ cups powdered sugar (aka confectioners' sugar)
FULL RECIPE:
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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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German Chocolate Cake Recipe Easy From Scratch
Today, I am showing you how to make my German Chocolate Cake recipe easy at home in your own kitchen. It's not an airy box cake. This is my mom's recipe. It is an old fashioned German Chocolate Cake that is soooo moist and very filling. A piece of this cake is quite satisfying!
This classic German Chocolate Cake frosting is absolutely the best! You cook it for 12 minutes and then mix in coconut and pecans for the best homemade coconut pecan frosting you ever tasted! This is the traditional German Chocolate cake icing.
Do you need a great recipe for the next Octoberfest? Make this German Chocolate Cake from scratch and you will impress everyone with your baking skills. I'm sure it will be a big hit!
Did you know...German Chocolate Cake is NOT named after the German country? Actually, it is credited to have originated from an American baker named Samuel German who developed a type of dark baking chocolate.
This recipe and many others are available at
Enjoy the Griffiths Cook Book, now in digital format! That means you have instant access to all the recipes, all the stories, and more! You don't have to wait for shipping. Simply purchase and download the E-Book and start cooking right away.
Plus, all of the personal stories are narrated by the Griffiths family! We sat down and recorded every personal part of this book so you could hear the stories as well as read them.
Download our Griffiths Cook Book here:
#germanchocolatecakerecipe
#howtomakegermanchocolatecake
#coconutpecanfrosting
Polish Wafer Cake (Pischinger) with chocolate for Grandma and Grandpa's Day| Kraków Style
Today, I want to share with you the recipe for a Krakow style wafer cake called Pischinger. Made with dark chocolate filling, wafers and biscuits was my grandma signature dessert. Next week in Poland we will celebrate Grandma and Grandpa's Day- Dzień Babci i Dziadka, and to honor of my grandma I decided to made her delicious Polish wafer cake.
Big thanks to @elaka0880 for the amazing photos of Krakow - IG:
Thank you Ann Marie for Polishing my nails:
HERE IS THE LINK:
AND FACEBOOK PAGE:
Ingredients - for one chocolate wafer torte:
1 pack of wafers
5-6 biscuits (crumbs)
500g of dark chocolate above 60% cocoa
1- 1,5 cup heavy cream
1/2 tsp salt
1/2 tsp chili pepper
splash of vanilla extract
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Apple pie with meringue :
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SMACZNEGO!
Austrian Chocolate Hazelnut Cake Grandma’s Recipe
Chocolate Hazelnut Cake Grandma’s Recipe
Full recipe below ⬇️
Who doesn’t like chocolate cake? Everyone loves chocolate cake and now you can make it the way my grandma did when she was a baker. In this easy to make recipe, I will not only show you how to make chocolate cake but also the technique in making the special chocolate cream. Serve with your favorite coffee, tea or espresso. Enjoy from my family to yours!
Ingredients:
2 & 1/2 cups of flour
1 cup cocoa powder
2 teaspoons of baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of granulated sugar
1 cup of brown sugar (dark)
1 cup of butter
4 medium eggs
1 teaspoon of vanilla extract
2 cups of buttermilk
200g of bittersweet chocolate
1 tablespoon of ground coffee
1 cup of roasted hazelnuts
Chocolate Cream*
425g of semi or bittersweet chocolate
2 cups of whipped cream
35% scalded
* Double portions if you desire more cream
Instructions:
1.For your dry mixture, mix together in a bowl; flour, cocoa powder, baking soda, baking powder and salt.
2.Sift the flour, cocoa powder, baking powder and salt into a separate large mixing bowl. Introduce a cup of brown sugar and white granulated sugar and mix. Add butter (room temperature) to the dry mixture and mix until the result is a crumbly texture. Add 1 tablespoon of freshly ground coffee to enhance the flavor.
3.For your liquid mixture, add 2 cups of buttermilk and 4 eggs in a separate container with 1 teaspoon of vanilla extract along with1 teaspoon of either rum extract or hazelnut extract. Introduce the wet mixture with your dry mixture. If your batter still feels thick, add ¼ cup of buttermilk and continue to mix.
4.Add 1 cup of melted semi-sweet or bittersweet chocolate to mixture.
Divide your mixture in two parts and place each part in your spring form pan. Pre heat oven to 350F and bake for approx 35-40 minutes. Cut each cakes in half. See video instructions
5.For your cream, add 2 cups of scalded whipping cream (35%). Do not boil. Watch video for special instructions for properly making your cream. 6.Refrigerate for up to 2 hours to cool until firm.
7.To assemble, place a cake layer on parchment paper, brush your favorite liqueur (I used Amaretto) and spread a thick layer of the cream filling distributing evenly over the cake and add roasted hazelnuts before topping with a second cake. Repeat process for next 2 layers. Spread the cream over the top and sides and use any pieces from your cake to crumble all around. See video for special instructions. Enjoy!
#chocolatecake #chocolatehazelnutcake #jannascookingshow #austrian #cakeideas
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