Treat yourself to a slice of nostalgia with this Old Fashioned Chocolate Church Cake. With its rich chocolate flavor and creamy frosting, this classic dessert is sure to evoke memories of simpler times.

Why Try This Recipe:

This recipe is perfect for anyone craving a taste of traditional homemade chocolate cake. Made with simple pantry ingredients and topped with a decadent cocoa frosting, this cake is a timeless favorite that’s sure to please both young and old alike.

Ingredients Summary:

For The Cake:

3/4 cup softened butter
1 cup granulated sugar
1 tsp vanilla extract
1 cup milk
2 large eggs
2 cups all-purpose flour
3 tbsp cocoa powder
2 tsp baking soda
1 tsp salt
1/2 cup hot water

For The Frosting:

1/2 cup softened butter
1/2 cup cocoa powder
1 tbsp vanilla extract
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

Serving Suggestions:

Enjoy a slice of this Old Fashioned Chocolate Church Cake with a glass of cold milk or a hot cup of coffee for a delightful afternoon treat. Serve it as a dessert at family gatherings or potluck dinners for a taste of home.

Storage Info:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.

Techniques or Tips:

Make sure your butter is softened to room temperature before creaming it with the sugar to ensure a smooth and fluffy batter.
Be careful not to overmix the cake batter, as this can result in a dense or tough texture. Mix just until the ingredients are combined.
When frosting the cake, use an offset spatula or butter knife to spread the frosting evenly over the top and sides for a polished finish.

Variation:

Get creative with the frosting by adding chopped nuts, shredded coconut, or chocolate chips for extra texture and flavor. You can also try swapping out the vanilla extract for almond extract for a subtle twist.

FAQs About Old Fashioned Chocolate Church Cake:

Q: Can I use Dutch-processed cocoa powder for this recipe? A: Yes, you can use Dutch-processed cocoa powder in place of regular cocoa powder for a richer chocolate flavor. Just be sure to adjust the amount of baking soda accordingly, as Dutch-processed cocoa powder is less acidic.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and freeze them until ready to frost. Simply wrap the cooled cake layers tightly in plastic wrap and aluminum foil before freezing. Thaw the cake layers in the refrigerator overnight before frosting and serving.

Q: Can I use a different type of frosting for this cake? A: While the cocoa frosting pairs perfectly with the rich chocolate cake, you can experiment with different frostings if desired. Try a classic vanilla buttercream or cream cheese frosting for a delicious alternative.

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