There are many Chocolate Cake recipes on the internet and everyone claims to have the best chocolate cake recipe, and guess what? Most of those recipes are good. It’s rare occasions when one mess up a chocolate cake recipe.
Today’s cake is special to me! This chocolate cake was popular and was a super hit in the 70’s. I might have a soft corner for it because I was born in the 70’s too 😊
PIN TO MAKE LATER
Hand Me Down is this cake’s name, it was featured in newspapers and cookbooks. Although it is considered a good birthday cake, in this post, I have converted it into a sheet cake. I baked the chocolate cake in a 9-inch square pan and baked it slow and low at 300F, my kitchen smelled heavenly.
Chocolate Cake Batter for Cupcake!
I don’t think this chocolate cake recipe is good for making cupcakes, the texture is fudgy and more like a brownie, but if you want to try making cupcakes from this batter, you will have to double the recipe to fill a 12-cupcake pan. This cake is every chocolate lover’s fix, and the frosting is like magic, read below to find out why!
Making 2 Ingredients Chocolate Frosting
The frosting is not just simple with only two ingredients, but take less time to prepare, and the result is a fluffy, light, and delicious chocolate frosting. The recipe is genius and unfortunately, I can’t take the credit for it. I saw this recipe on YouTube and couldn’t believe my eyes, hands down this is one of the best chocolate frostings I ever made, it’s like biting on a cloud!
Do not compromise the quality of the unsweetened cocoa you will use to make this recipe. Low-quality chocolate/ cocoa can give a bitter taste or a weak chocolate flavor. Don’t ruin this simple classic treat.
I have changed the ingredients a little, but it still tastes awesome. Try making this cake and let me know how you liked it!
More Cake Recipes For You
Red Velvet Cake Recipe
Let’s bake this classic chocolate cake!
Moist and delicious chocolate cake with fluffy and light chocolate frosting!
- 1 large egg
- 5 tablespoon room temperature butter
- 2 tablespoon cooking oil
- 1 cup sugar
- 1 cup all-purpose flour
- 7 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup water
- 1 cup semi-sweet chocolate chips
- 1 cup butter
- Preheat oven to 300F/ 170C. Line a 9-inch baking pan with parchment paper and keep aside.
- In a bowl, sift flour, cocoa powder, salt, and baking powder. Keep aside.
- In a different bowl, add the butter, sugar, oil, and beat until smooth and well combined.
- Add the egg and vanilla to the butter and sugar mixture and beat for three minutes on high or beat with a whisk for 4 minutes.
- Add half of the dry mix to the butter and egg mixture and beat gently for few seconds. Add the water and beat for few seconds.
- Add the rest of the dry ingredients to the previous mixture and mix gently for few seconds.
- Pour the batter in baking pan and bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 8 minutes, then place on cooling rack to cool completely.
- In a saucepan, add the chocolate chips and butter. Melt on medium low heat and whisk frequently.
- Let the mixture cool, then cover and refrigerate until solid.
- Remove from the fridge and allow it to come to room temperature.
- Transfer the mixture to a mixing bowl and beat on medium for 2 to 3 minutes until light in color and fluffy.
- Spread the frosting evenly over the chocolate cake and serve.
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