French Chocolate Cake/1953 Winner
Submitted by hmmrhonda
French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
2 hrsThis chocolate cake is a 1953 baking contest winner, and it shows in the technique. The batter relies on sour cream for tang and tenderness, and beaten egg whites folded in at the end for the lift. No oil, no fancy gear, just sifted flour, cocoa powder, and a steady hand with the folding.
The brown sugar chocolate frosting is the part that earns the ribbon. It’s cooked old-school to the soft-ball stage in a saucepan with butter and water, then enriched with melted unsweetened chocolate and beaten with confectioners sugar and cream until it pours like warm satin and sets with a faint shine.
Watch the egg whites. Beat just one minute, soft and foamy, not stiff peaks. Stiff whites won’t fold cleanly into the heavier cocoa batter and you’ll lose the tender crumb that makes this cake special.
Chef Tips
- Sift the dry ingredients together, this isn’t optional with cocoa powder which loves to clump
- Test the frosting syrup by dropping a bit into cold water, if it forms a soft ball that flattens between your fingers, it’s ready
- Cool layers completely before frosting or the cooked frosting will slide right off
- If the frosting stiffens too much while you work, stir in cream a few drops at a time to bring it back
Variations
- Add ½ teaspoon espresso powder to the batter to deepen the chocolate flavor
- Swap the cooked frosting for a quick chocolate ganache if you’re short on time
- Bake as cupcakes for 18 to 20 minutes for portable contest-cake bites
Ingredients
Directions
Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside.
Cream butter until fluffy and light then add water, sour cream and vanilla.
Mix with flour mixture and beat until smooth.
Beat egg whites for 1 minute then fold into batter.
Pour batter into 2 well greased and lightly floured cake pans.
Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes.
Cool then frost.
- Brown Sugar Chocolate Frosting: Combine ½ cup packed brown sugar, ½ cup water and 2 tablespoons butter in saucepan.
Cook until a little syrup dropped into cold water froms a soft ball.
Remove from heat and add 2 squares chocolate; stir until melted and smooth.
Blend in 2 cups sifted confectioners sugar and ⅛ teaspoon salt, alternately with ¼ cup cream.
Beat well then add 1 teaspoon vanilla.
Thin with additional cream if necessary, a few drops at a time.
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