Unforgettable Chocolate Cake

Baby Cakes copy WM


This cake is smooth, moist, delicious and, best of all, it never fails to please.  You know how some cakes are finicky, this one is not.  The recipe creates a nice, large layered cake, big enough for a crowd.  It is lovely filled with American buttercream, Swiss meringue buttercream, mousse or even a nice layer of jam or preserves.  Frost the sides with the same icing or forgo the icing and opt for whipped cream or top it with a spreadable or poured ganache.  The possibilities are endless, so let your imagination guide the way.

In one respect, this post is about the chocolate cake, but honestly, it is mainly about my twin grandbabies that are due later this year.  They happen to be my first and second grandbabies, so that means “gg” (my chosen grandma name) had to make something to celebrate!  The proud mommy and daddy to-be came home for a visit a few weeks ago and we had a small get-together.  I baked two three-layer cakes, one chocolate and one vanilla.  Eric, the youngest of my two sons, happens to prefer vanilla and Katie, prefers chocolate, so it worked out perfectly.  I just really needed an excuse to make two cakes in honor of both of the babies.

I had envisioned something sweet and simple, so the cakes were decorated in pastels and adorned with multi-color buttercream dots.  Once the cakes were baked, our dear friend, Michelle, who has known Eric since he was born, offered to do the decorating – what a friend!  They could not have come out more adorable and the parents-to-be seemed to like them, too.  Now onto the big news, we just found out today that they will be having a boy and a girl – so very exciting!!

What cake do you make to celebrate an extra special occasion?


  • 5 oz. Semi-Sweet Chocolate, chopped
  • 8 Tbsp. Butter, softened
  • 2 Cups Light Brown Sugar
  • 4 Eggs
  • 2 tsp. Vanilla
  • 1 Cup Hot Coffee
  • 2 Cups Cake Flour
  • 2 tsp. Baking Soda
  • ½ tsp. Salt
  • 1 Tbsp. Cocoa Powder
  • 1 Cup Sour Cream


  1. Preheat oven to 350°.
  2. Melt chocolate in microwave, in 30 second increments, then set aside until cooled slightly.
  3. Coat three 8 or 9-inch cake pans with cooking spray and place parchment paper in pans, if desired.
  4. Combine cake flour, baking soda, salt and cocoa powder and set aside.
  5. Cream butter and brown sugar on low speed approx. 5 minutes, scraping down sides of bowl during mixing, as needed.
  6. Add eggs, one at a time, until well blended.
  7. Add the melted and cooled chocolate and the vanilla and mix well.
  8. Add dry ingredients and sour cream alternately to the batter, beginning and ending with the flour mixture.
  9. Stir in coffee and mix approximately 1 minute, scraping sides of bowl, as needed.
  10. Pour batter evenly into the three prepared cake pans and bake approx. 30-35 minutes or until cake pulls away from the side of the pan and a toothpick inserted into the center of the cake comes out clean.
  11. Remove from oven and set pans onto a cooling rack.
  12. Cool 10 minutes before removing cakes from the pans.
  13. Cool completely before icing the cakes.


This recipe is adapted from one by Chef Marcel Desaulniers that was given to me many years ago.




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  1. Brenda Poole says:

    Congratulations on the up coming arrival of your first great grands.
    The cake sounds delicious. Thanks for sharing the recipe. Liked the decorations. What icing recipe did you use. I really am looking for healthy icing recipes that are not loaded with Crisco.

    • Gail Gammon says:

      We could not be happier, Brenda. I even got to be part of the ultrasound, even though we live many miles apart, because they Skyped me in – technology is a wonderful thing. I will be posting my Classic Buttercream recipe in the next week and it does not use shortening, so keep an eye out. It is not a light dessert, but it sure does taste good and it is perfect for a special occasion. And, yes, I agree with you, the decorations were darling. Michelle works magic with an icing spatula and a decorating bag!

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