Mafioso Chocolate Cake46 Reviews
“This is an old Italian family recipe for a cake we make at every big holiday. We actually lost the recipe for a while, and holidays just weren't the same. Then were overjoyed to recover it after a friend reminded us we had given it to her! We call it "The Cake That Saved Christmas." A chocolate delight any gangster would love.” - by The Pellettiere's
Original recipe yields 1 - 9 x 13 inch cake
- In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
- In another small bowl, dissolve baking soda in the sour cream by stirring them together.
- In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
- Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
- To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.
Amount Per Serving (18 total)
- 340 cal
- 12.7 g
- 56.6 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"Very good chocolate cake! It's definitely much better than a cake mix! I didn't have cake flour and found that I could use 1 3/4 c. of all purpose flour and 1/4 c. of cornstarch as a substitute for..." See more the 2 cups of cake flour. I also couldn't find Dutch process cocoa powder at the store. It can be substituted with unsweetened cocoa. The substitution is as follows: for every 3 TBS. of unsweetened cocoa powder, add 1/8 tsp. of baking soda."
"I usually make a chocolate cake using a box and adding pudding but decided to try to make one from scratch this year. I have dear friends that just love a good chocolate cake. I tried this recipe and ..." See moreand WOW! It was melt in your mouth delicious. The frosting was nice and thick and easy to spread. I have never had frosting turn out so well. I made a two layer quarter sheet cake because the single layer looked a bit small. The two layer was a giant and perfect for Christmas dinner! It was a little time consuming to make but well worth it. I made it a day ahead and it was perfect! I can not say enough good things about this cake!"
"I really loved this recipe and so did my boyfriend, his coworkers, and my clients. Yesterday, a client to whom I gave a cupcake version two weeks ago came back and raved! A couple of notes- the text..." See moreure of this cake was interesting..very fine with concentrated flavor without being heavy. It was not the fluffy cake you'd get from a box...more refined and substantial like all the good things of an old fashioned cake combined with the moist, denseness that hinted at a flourless cake (but again, not heavy like that and not thick...like a silk texture). I followed the recipe to a tee, except that I substituted hot, very strong coffee for the water, and used ghiradelli unsweetened cocoa with baking soda to substitute for the dutch process cocoa (the baking soda comps for the alkali in dutch process) The use of the coffee and gourmet cocoa most likely enhanced the flavor of the cake greatly. I used the recipe to make cupcakes baked for 39-40 minutes at the prescribed temperature. They came out perfectly..nice and springy-light. The frosting was a lovely recipe...not too sweet, but still quite decadent. I am not much for super sweet frostings, so that affects my assessment. There was frosting left over, and my bf threatened to eat it with a spoon. This will be one of my "secret weapon" chocolate cake recipes for sure! "
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