An 80 year old recipe with a modern twist! This 4th generation chocolate cake recipe just might be the best chocolate cake you’ve ever tasted. I know, a lot of recipes say that, but this one in particular is super airy, light, fluffy, chocolaty, and seriously delicious. Topped with fresh berries and whipped cream, you could serve this cake at any type of family gathering. However, you certainly don’t need a special occasion to bake and eat this dessert! While you can always bake this cake in a traditional 8″ or 9″ round cake pan, you can also use muffin tins or any decorative baking molds (such as the ones shown in the picture below). That way, you’ll have individual chocolate cakes so you can enjoy just one or, perhaps you’ll indulge in more because, really, who can resist this chocolate cake?!

Ingredients

• 1 stick unsalted butter, softened 
• 2 cups sugar
• 2 eggs
• 3 oz chocolate baking squares, melted and cooled to room temperature
• 2 3/4 cup flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 2 tsp. vanilla
• 2 cups buttermilk

Method of Preparation 

1. Using a stand OR hand-mixer, cream together the butter and sugar for 6-7 minutes first on low speed, then medium. Add in the eggs and beat on low speed for 1 minute.

2. Add in the melted chocolate that has been cooled to room temperature and beat on low for 1 minute. Scrape down the sides of the bowl to ensure all ingredients are being evenly incorporated.

3. Next, mix together the flour, baking soda and baking powder in a separate bowl. Measure out 2 cups of buttermilk and to that add the 2 teaspoons of vanilla.

4. Alternate adding the flour mixture and buttermilk to the creamed butter and sugar. Scrape down sides of the bowl to ensure that all ingredients have been well incorporated. The batter should be light, airy and fluffy.

5. Add batter to the muffin tins or a decorative baking mold and bake for 15 minutes at 350F. Oven temperatures vary, so please check for doneness halfway through baking and adjust the final baking time if necessary.

Yields: 2 dozen cupcakes OR 1 1/2 dozen cupcakes and 4 mini cakes in the decorative molds.

See 2 garnish options below.

GARNISH OPTIONS 

# 1 Frosting Recipe

Cream together 8 oz of powdered sugar, 3 tbsp. butter, 3 oz melted unsweetened chocolate (Bakers Squares), and 2 oz. of evaporated milk. Cream for about 2 minutes until frosting is shiny and glossy. Dust with powdered sugar if desired.

# 2 Mixed summer berries and whipped cream

Mix together 1/2 cup each of fresh blueberries, frozen strawberries and frozen raspberries with 2 tbsp. of sugar. Let sit for approximately 10-15 minutes at room temperature. Spoon on top of the cake and top with whipped cream.