2023 Buzz Photo Contest

Sweet Chocolate Cake

The chocolate cake

The chocolate cake. (Photo: Dylan Aguilar)

From Craig Claiborne’s New York Times Cook Book, 1961 edition


1 4-ounce package sweet cooking chocolate
½ cup boiling water
1 cup butter, at room temperature
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Chocolate Cream Frosting, recipe below

Chocolate Cream Frosting

1 cup (6-ounce package) semisweet chocolate pieces
¼ cup water
1 teaspoon instant coffee
¼ cup sugar
4 egg yolks
½ cup butter

Recipe directions: 

Preheat the oven to 350 degrees.

Melt the chocolate in the boiling water. Cool.

Cream the butter, add the sugar and cream until light and fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and melted chocolate and mix until well blended.

Sift the flour with the baking soda and salt. Add the sifted dry ingredients alternately with the buttermilk to the butter mixture, beating after each addition until the batter is smooth.

Fold in the stiffly beaten egg whites and pour the batter into three 8- or 9-inch greased layer pans, lined on the bottom with waxed paper. Bake 35 to 40 minutes. Cool.

Frost the top and between the layers with desired frosting. Do not frost the sides of the cake.

Chocolate Cream Frosting

In the top of a double boiler heat the chocolate, water, coffee, and sugar. Stir occasionally until the mixture is smooth.

Beat in the egg yolks one at a time and cook over boiling water 3 minutes, stirring occasionally. Cool to lukewarm and beat in the butter bit by bit.

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