Rich Chocolate Cake

Chocolate Cake with Walnuts

I learned almost everything about cooking at the feet of my mom, who’s an excellent cook. She made homemade breads, pies, cakes, pastries, breakfasts and homemade dinners for our family, and as my sisters, brother and I got older, she let us help. These dishes are not just any old dishes mom taught me – they’re some of my favorites of her specialties.

One of my fondest memories was when I was young, my mom baked a delicious chocolate cake with chocolate icing.  On top she covered it with walnuts.  That had to be the most delicious chocolate cake I ever tasted.

Rich Chocolate Cake


2 1/4 c. all-purpose flour

1 3/4 c. sugar

3/4 c. (1 1/2 sticks) butter, room temp.

3/4 c. milk

4 oz. (4 sq.) unsweetened baking chocolate, melted

1 1/2 tsp. baking soda

1 tsp. salt

3/4 c. milk

3 eggs

1 1/4 tsp. baking powder

1 tsp. vanilla

Rich Chocolate Frosting (see below)


Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans.

Sift flour into large bowl. Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt and beat with electric mixer 2 minutes at medium speed. Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more. Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan. Allow to cool completely on racks .

Place first layer on plate and frost. Repeat with second layer. Top with third layer and frost top and sides of cake. Decorate top of cake with toasted walnut halves. 

Rich Chocolate Frosting


6 to 8 oz. (6 to 8 sq.) unsweetened baking chocolate

3/4 c. (1 1/2 sticks) butter

4 c. sifted powdered sugar

6 tbsp. strongly brewed coffee

2 eggs

1 tbsp. vanilla

Pinch of salt


Soften chocolate and butter in top of double boiler over hot, not boiling, water. Stir in remaining ingredients. Place top of double boiler in bowl of ice and beat frosting with mixer about 5 minutes or until it reaches spreading consistency.  Ice cake.

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