Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Nana’s Famous Chocolate Cake

Nana’s Famous Chocolate Cake

Name: How to cook Nana’s Famous Chocolate Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 16 people
Cuisine: Us

Introduce

Chef :

Chris Gan

Nana’s Famous Chocolate Cake

This recipe was quite popular on Reddit a couple of years ago. I’ve wanted to try it for a while, and since my daughter specifically wanted a chocolate cake with chocolate frosting for her birthday, it was a perfect opportunity! The instructions on Reddit were minimal, so I approached it as I would any other standard cake. This cake baked beautifully and was wonderfully moist and chocolatey. It’s not overly sweet and also has a medium-light texture, not dense or heavy. Please note that I multiplied the original recipe by a factor of 1.5 to obtain the amounts listed here since I was baking a three tier cake. #Dessert

Ingredient

Food ration :

12 to 16 people

Cooking time :

30 to 35 minutes

3 cups (365 grams)

all-purpose flour

1 cup

plus 2 Tablespoons (112 grams) unsweetened baking cocoa powder (I used Ghirardelli’s)

and 1/2 teaspoons (9 grams) salt

and 1/2 teaspoons (6 grams) baking powder

3 teaspoons (7.5 grams)

baking soda

3 cups (300 grams)

white sugar

and 1/2 cups (355 ml) vegetable oil

and 1/2 cups (355 ml) milk (I used skim, but you can use 1%, 2%, or whole)

and 1/2 cups (355 ml) strong brewed coffee, slightly warm

large eggs, at room temperature

and 1/2 teaspoons (7.5 ml) vanilla extract

Cooking instructions

* Step 1

Prepare your baking pans. I used three 8” pans.

* Step 2

Preheat the oven to 350°F (177°C)

* Step 3

Sift together the flour, cocoa, salt, baking powder, and baking soda.

* Step 4

Brew your coffee so that it has time to cool a little. Instead of brewing it, I used two packets of instant coffee in 1.5 cups of boiling water.

* Step 5

Using a hand mixer, mix the eggs and sugar until pale and fluffy (~2 to 3 minutes)

* Step 6

Drizzle in the oil, then mix again for about 2 minutes. Mix in the vanilla for 30 seconds or so.

* Step 7

Add the milk to the coffee to bring it down to a slightly warm temperature. Then, add the coffee/milk mixture to the liquid ingredients, and (you guessed it!) mix again!

* Step 8

Gently mix in the dry ingredients until blended. The batter will be quite thin, and there will still be some small lumps, but that is okay. Don’t overmix!

* Step 9

Pour the batter into the prepared pans. Each should be a little over half full.

* Step 10

Bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow to cool in the pans for about 10 minutes or so. Once they are cool enough to handle, remove the cakes from the pan and allow to cool completely.

* Step 11

At this point, the individual cake layers can be wrapped tightly and stored at room temperature overnight until frosting them the next day.

* Step 12

Frost and decorate as desired.

* Step 13

The frosted cake can be stored, covered, at room temperature for up to a day, but it’s best to refrigerate it after that.

* Step 14

Notes: Others have reported great success in using baking pans of other sizes: 9x13”, 9” round baking pans, Bundt pans, and even cupcakes. The cooking time will have to be adjusted depending on which size pan you use.