Rating: 4 stars
1002 Ratings
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This is a real old-fashioned American classic chocolate cake recipe. It's very moist, very chocolatey, a snap to make, and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother.In 2018, Food & Wine named this recipe one of our 40 best:Longtime F&W Test Kitchen Supervisor Marcia Kiesel was credited for this very moist, very chocolaty, easy-to-make layer cake, but the recipe originated with a waitress at the Beekman Arms in Rhinebeck, New York, who got it from her mother. The secret is unsweetened chocolate in the batter, which lends the cake a rich, deep chocolate flavor. The thick, creamy frosting hits just the right balance, but Kiesel says, “the original was served right out of the pan, no frosting at all, and that’s my favorite way to eat it.”

玛西娅埃利
March 2014

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Read the full recipe after the video.

Recipe Summary

active:
1 hr 5 mins
total:
2 hrs 20 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

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  • 在一个中等大小的平底锅中,将糖和2杯水混合。用大火煮沸,搅拌直到糖溶解;然后倒入一个大碗中。加入巧克力和黄油,静置,不时搅拌,直到融化并稍微冷却。加入香草。

  • 以中速把鸡蛋打到巧克力混合物中直到混合。一次加入所有干燥的原料,以中速搅拌至光滑。将面糊均匀地分在准备好的平底锅中,烘烤大约25分钟,或者直到顶部轻轻按压后弹回来,蛋糕测试器出来时干净为止。把蛋糕放在平底锅里冷却25分钟,然后倒在架子上完全冷却。

  • Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.

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