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NOT Your Grandma’s Chocolate Cake

Serves: 16

Growing up I did a lot of baking with my mom, this recipe was by far my favorite chocolate cake to bake.

I love rich chocolate and this cake gives you a mix of a brownie, cake, fudge... the best of all worlds.

So, if you like chocolate cake, this one is for you!


For the Cake

2 cups flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

1 teaspoon vanilla

2 eggs

1 cup butter

1 cup water

5 tablespoons unsweetened cocoa powder


6 tablespoons milk

5 tablespoons unsweetened cocoa powder

½ cup butter

4 cups powdered sugar

1 teaspoon vanilla

1 cup chopped pecans (optional)


Preheat oven to 350 degrees, grease and flour a 10x15 pan and set it to the side. In large bowl combine all dry ingredients, flour, sugar, soda and salt. In a different bowl combine the sour cream, eggs and vanilla really well and set to side.

Next, in medium saucepan melt the butter on low-med heat, then add the water and the 5 T cocoa powder, bring to a boil then set aside and allow to cool for 5 mins.

Now you should have the three components ready to assemble; 1- the dry ingredients, 2- the sour cream, eggs and vanilla blend and 3- the butter cooled liquid with the cocoa powder. Also your oven should be hot and your cake pan should also be ready to go.

Now mix all three components together until well blended, pour batter into pan and bake for 20 mins at 350.


While the cake is baking, in medium saucepan combine butter, milk and cocoa powder, bring to a boil then remove from heat; stir in powdered sugar and vanilla until well blended (add nuts, optional) I recommend toasting the nuts in the oven every time you any kind of nuts for any application to bring the oils and flavor out.

Spread frosting onto warm cake and let cool. Make sure you add the warm icing over the warm cake, this warm infusion of the two is what is going to make your cake super moist and fudgy when totally cool.

Happy Baking!

Chef Martin Lopez

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