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Delicate Chocolate Cake Recipe
Delicate Chocolate Cake Recipe photo by Taste of Home

Delicate Chocolate Cake Recipe

Read Reviews (8)
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"A special friend gave me this recipe more than 20 years ago," recalls Annette Foster of Taylors, SOuth Carolina. "The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week."
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1/4 cup baking cocoa
  • 1 cup water
  • 1 cup canola oil
  • 1/2 cup butter, cubed
  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • FROSTING (for the layer cake):
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/4 cup milk
  • 4 to 4-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
  2. In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
  4. For frosting, combine the butter, cocoa and milk in a saucepan. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost top and sides of cake. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Delicate Chocolate Cake in Quick Cooking September/October 1998, p42

Reviews for Delicate Chocolate Cake(8)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 9, 2014

Made this cake for New Year's Eve and everyone loved it. Will definetly make it again!

MY REVIEW
Reviewed May. 3, 2013

I was excited to try this cake because of the simplcity of the recipe. What a disappointment! The cake did not have much flavor, and the icing was sickeningly sweet - and also lacked flavor.

Crossing this recipe out of my cookbook, yuck. Will not make this again.

MY REVIEW
Reviewed Nov. 11, 2011

One of the best, if not the best, chocolate cakes I have ever made. Delicious!!!

MY REVIEW
Reviewed May. 4, 2011

I decided to try this so I could give half to my parents and half to my boyfriend. When I tried to remove the 4 "layers" from the pan, 2 fell apart and had to be pitched. I managed to salvage the other 2 but after icing them I tried the icing and found it to be sickeningly sweet and not very chocolaty. I ended up throwing it out too. Very disappointing. I don't know what went wrong. :(

MY REVIEW
Reviewed Apr. 7, 2011

I love that the leftover recipe is given. This is my favorite chocolate cake.

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