Had Aunt Lou created this cake in the 21st century Food Network world, it would probably have been called “Rich Decadent Dark Chocolate Cake” …something like that.Aunt Lou’s Old Fashioned Chocolate Cake is to die for!!! A Death by Chocolate of Sorts. I hope you enjoy it as much as my family does.
Today I am happy to bring you another recipe from Aunt Lou’s Archives. She named this one “Dark Cake” as you can will see in the recipe photo below.
This recipe, like all the Aunt Lou’s recipes I’ve brought you before, presented me with some culinary challenges. For starters, the recipe had no instructions. Yeah, remember back then cooking was an intuitive process. The second, the recipe had no baking time or oven temperature written down. Hmm… did she run out of paper, ink? Was she in a hurry? Did she forget? We’ll never know. You see, to her these things were “elementary my dear Watson”.
The recipe called for 2 squares of chocolate. A lot of head scratching went into this measurement…
Why? Well, I wasn’t sure if the actual measurement of baking chocolate was the same then as it is now. Thankfully back then, like today, 1 square of chocolate equaled an ounce. Phew!!
Another challenge: the icing! Well, actually it evolved into a glaze due to lack of instructions. Despite all the challenges the cake turned out better than I expected. My husband took it to his office the next day where it was loved by all. Only crumbs came back. Aunt Lou would be proud!
Although it can be a challenge to recreate old recipes with no instructions, it’s a great learning experience and an important part in my culinary journey. As I have said before, old family recipes are also a direct link to the past.
Aunt Lou's Dark Cake
Here is a 100 year old family recipe for chocolate cake with a tasty coffee cream glaze. This make a rich chocolate cake the old fashioned way.
Coffee cream glaze:
- 4 Tbsp. butter
- 2 cups confectioners sugar sifted
- 1/2 oz. chocolate melted, semi-sweet
- 2 Tbsp. heavy cream
- 2 Tbsp. liquid coffee
Preheat the oven at 350F.
In a stand mixer cream together the sugar, and 1/2 cup of butter at room temperature until light and fluffy then add the egg.
Add 2 oz. of melted chocolate.
Sift together flour, salt, baking soda and baking powder and add this to the batter alternating with the buttermilk.
Add to your prepared baking pan.You can use a mini bundt pan coated lightly with butter and cocoa powder, or a full size bundt pan.
Bake for 20-25 minutes, or until a cake tester comes out clean.
To make the glaze: In a stand up mixer cream butter at room temperature with the confectioners sugar until well combined. Add in heavy cream and the melted chocolate.
Add in liquid coffee or just enough to have it achieve glaze consistency.
Drizzle over cake.