Rich, moist chocolate cake with buttery chocolate frosting is a classic dessert for every special occasion. Mom’s Chocolate Cake is reminiscent of our favorite childhood memories of special times celebrated with a tall, three-layered chocolate cake frosted with creamy chocolate icing. This recipe is a crowd pleaser you can count on, and is perfect for any important occasion.
Is there anything better than cake? How about the cake you remember your mom making when you were little?
My mom made the best cakes, layers of moist, chocolaty cake and tons of creamy chocolate frosting. This cake, although not my mom’s actual recipe, tastes exactly the way I remember hers.
Everyone who bakes needs a go-to classic dark chocolate cake recipe and this one is loaded with rich chocolate flavor. Whenever I need a chocolate cake that I know will impress and satisfy everyone’s dessert cravings, this cake is the best! Just try it, you’ll see why I say this!
NOTE: I made a smaller cake and a few cupcakes, that is why I have 3 layers in the photos. I refrigerated my cake for transportation and so the frosting does not look super creamy here but it is when room temperature. This is the chocolate frosting recipe – one of my favorites!
Why you’ll love Mom’s Chocolate Blackout cake
Classic dark chocolate cake that is moist and rich, with a tender crumb
Requires a small list of pantry ingredients – no specialty items needed
Makes enough for one large two-layer cake or a smaller three-layer cake and some cupcakes
Perfect recipe to keep on hand for whenever you need a chocolate cake you can count on
Preheat oven to 350. Prepare 2 8″ round pans with cooking spray and line the bottoms with parchment paper.
In a small bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
In a medium saucepan combine the sugar with 2 cups of water, bring to a boil over high heat and stir until the sugar dissolves.
Pour into a large bowl and then add the chocolate and butter.
Let sit for a few minutes then stir until melted and slightly cooled.
Stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed.
Add the flour mixture all at once and continue beating on medium until smooth.
Pour the batter into the two pans.
Bake for 25 minutes or until a cake tester comes out clean.
Let cool in pans for 25 minutes, then remove from pans and cool completely.
Tips & Variations
Change the frosting. This cake is also delicious with vanilla, caramel, or peppermint buttercream frosting, whipped cream, cream cheese frosting, chocolate ganache, or any of your favorite frostings for chocolate cake.
Add some fruit. You can also use a fruit filling between the layers and garnish with fresh fruit.
Make cupcakes. Instead of layer cake you can make a couple dozen cupcakes or many mini-cupcakes. Make sure to reduce the baking time so they don’t dry out!
Add some alcohol. Add some of your favorite liqueur, like Bailey’s or Kahlua, for a different flavor.
Storage
This cake can be refrigerated for up to 5 days when wrapped completely. The layers can also be frozen for future use by wrapping tightly in plastic wrap and sealing in an airtight container or heavy duty plastic freezer bag.
That looks SO good. My grandma made an incredible chocolate cake. Her secret ingredient was a little instant coffee, which makes the chocolate seem stronger. And sour cream. She put sour cream in EVERYTHING. For frosting, I really like a cooked-flour frosting because you can make it so much less sugary. I find that buttercream is just too much sometimes. It's great for the first piece of cake, but when you go for seconds, you say, yikes, I'm on sugar overload! Who wants that? I want TWO pieces of cake!! francetaste.wordpress.com
This content is written very well. Your use of formatting when making your points makes your observations very clear and easy to understand. Thank you. cupcakes bakersfield
That looks SO good.
My grandma made an incredible chocolate cake. Her secret ingredient was a little instant coffee, which makes the chocolate seem stronger. And sour cream. She put sour cream in EVERYTHING.
For frosting, I really like a cooked-flour frosting because you can make it so much less sugary. I find that buttercream is just too much sometimes. It's great for the first piece of cake, but when you go for seconds, you say, yikes, I'm on sugar overload! Who wants that? I want TWO pieces of cake!!
francetaste.wordpress.com
This content is written very well. Your use of formatting when making your points makes your observations very clear and easy to understand. Thank you. cupcakes bakersfield