Antique Recipe for Val's Chocolate Cake
Submitted by betty.riordan
Old-fashioned chocolate cake with deep cocoa flavor and tender, moist crumb from buttermilk and boiling water. This vintage one-bowl recipe bakes into pure chocolate nostalgia.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
2 hrsThis isn’t some fussy layer cake demanding precision and patience.
It’s the kind of chocolate cake your grandmother made, where everything goes into one bowl and you end up with a tender, deeply chocolatey crumb that stays moist for days.
The secret? Boiling water blooms the cocoa powder, intensifying that chocolate punch, while buttermilk keeps everything soft and tangy.
Chef Tips
- Use natural cocoa powder (not Dutch-processed) for the brightest chocolate flavor with the baking soda
- Mix just until combined to keep the crumb tender, not tough
- A “slow oven” means around 325°F for this vintage recipe
- The batter will be quite thin, but that’s exactly what creates the moist texture
Ingredients
Directions
Mix together flour, baking soda, salt, sugar, butter, egg, buttermilk, cocoa and boiling water.
Mix well and bake in pan 1 hour in slow oven.
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