Victorian Chocolate Cake Recipe

Name: Victorian Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c all purpose flour; 2 c sugar; 1/2 c unsweetened cocoa powder; 2 t baking soda; 1 t salt; 2 c hot water; 3/4 c vegetable oil; 2 T white vinegar; 1 t instant coffee granules; 1 T vanilla extract; Glossy Chocolate icing; 1/4 lb unsalted butter; 1 1/2 cups sugar; 1 1/4 cup unsweetened cocoa powder; pinch of salt; 1 1/4 cup heavy whipping cream; 1/4 cup sour cream; 1 t instant coffee granules; 2 t vanilla extract

Servings: persons

3 c all purpose flour
2 c sugar
1/2 c unsweetened cocoa powder
2 t baking soda
1 t salt
2 c hot water
3/4 c vegetable oil
2 T white vinegar
1 t instant coffee granules
1 T vanilla extract
Glossy Chocolate icing
1/4 lb unsalted butter
1 1/2 cups sugar
1 1/4 cup unsweetened cocoa powder
pinch of salt
1 1/4 cup heavy whipping cream
1/4 cup sour cream
1 t instant coffee granules
2 t vanilla extract

1
Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
2
Whisk together flour sugar, cocoa, baking soda and salt in a large mixing bowl.
3
Combine water, oi, vinegar instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans then bake until a toothpick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down(this flattens domed cakes) to cool completely.
4
FROSTING
5
Melt butter in large saucepan over medium heat.
6
Stir in sugar cocoa and salt. Mixture will be thick and grainy.
7
Combine heavy cream, sour cream and instant coffee in a large measuring cup mixing until smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. 6-8 minutes. Do not boil.
8
Off heat, add vanilla. Cool icing at room temperature until spreadable2-3 hours.

2650

kcal

Calories

107

Fat

378

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 3 c all purpose flour, 2 c sugar, 1/2 c unsweetened cocoa powder, 2 t baking soda, and more.

Yes, Victorian Chocolate Cake 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.

Victorian Chocolate Cake

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