Chocolate Cake from Wisconsin Recipe

Name: Chocolate Cake from Wisconsin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) cocoa; 1-3/4 cups (425 ml) sugar; 4 eggs; 1/2 cup (125 ml) milk; 1/2 cup (125 ml) butter; 2 cups (475 ml) all purpose flour; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) baking soda; 1/2 tsp (2 ml) salt; 1 cup (225 ml) sour cream; 1 tsp (5 ml) vanilla; 6 1 oz (28 grm). (squares) unsweetened chocolate; 3 cups (700 ml) sifted confectioner's sugar; 5 tbsp (70 ml) hot water; 6 egg yolks; 1/2 cup (125 ml) butter, softened

Servings: persons

3/4 cup (175 ml) cocoa
1-3/4 cups (425 ml) sugar
4 eggs
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter
2 cups (475 ml) all purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (225 ml) sour cream
1 tsp (5 ml) vanilla
6 1 oz (28 grm). (squares) unsweetened chocolate
3 cups (700 ml) sifted confectioner's sugar
5 tbsp (70 ml) hot water
6 egg yolks
1/2 cup (125 ml) butter, softened

1
["Combine 3/4 cup (175 ml) cocoa, 3/4 cup (175 ml) sugar, 1 egg yolk and 1/2 cup (125 ml) milk.", "Cook until thick, stirring constantly to prevent sticking; cool mixture.", "Cream 1/2 cup (125 ml) butter until soft.", "Gradually add remaining 1 cup (225 ml) sugar, beating until well blended.", "Add 1 whole egg and 2 egg yolks; mix well.", "Stir in sifted dry ingredients alternately with 1 cup (225 ml) sour cream.", "Add vanilla and cocoa mixture.", "Fold in egg whites which have been beaten stiff but not dry.", "Pour into three greased and floured 8"" pans.", "Bake at 350 for 30 to 35 minutes.", "Cool and frost.", "Melt 6 oz (168 grm).", "(squares) of unsweetened chocolate.", "Add 1-1/2 cups (350 ml) sifted confectioner's sugar and 5 tbsp (70 ml) hot water; beat well and add 1-1/2 cups (350 ml) more confectioner's sugar.", "Gradually beat in 6 egg yolks.", "When smooth and blended , beat in 1/2 cup (125 ml) softened butter.", "Makes enough frosting for tops and sides of three 9"" layers."]

2655

kcal

Calories

133

Fat

328

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup (175 ml) cocoa, 1-3/4 cups (425 ml) sugar, 4 eggs, 1/2 cup (125 ml) milk, and more.

Yes, Chocolate Cake from Wisconsin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake from Wisconsin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions