My Bubie’s Chocolate Cake was legendary! Anyone who ever tasted it would tell you the same.

My Bubie’s Chocolate Cake

Before I tell you about her amazing cake, I would be remiss if I didn’t state how horrified Steve and I were to wake up in New Orleans on New Year’s Day to the news of the devastating terrorist attack on Bourbon Street. Not the way anyone wants to start the New Year. Our hearts go out to the victims and families! It’s because we are in our beloved New Orleans that I want to share how we celebrated safely, peacefully and quite deliciously.

My Bubie, my mother’s mother, was a fabulous Jewish cook and baker. Zeyda (grandfather in Yiddish) used to always say she deserved a Gold Medal. In fact, as a joke, my Uncle Mike actually gave her a 5-pound bag of Gold Medal Flour, as her Gold Medal. Her pièce de resistance was definitely her chocolate cake.

This was the cake she made for all special occasions in our family. Unless it was during Passover, which my birthday frequently was, and then she made a Lemon Chiffon Passover Cake that was incredible. But nothing could compare to My Bubie’s Chocolate Cake.

When I was still a newlywed I asked for the recipe. Since Bubie was not great at writing in English, she had Zeyda write the recipe down for me. Every once in a while he hand me a newly written version because Bubie remembered something or other to add to the recipe. I ended up with no less than 4 similar recipes.

Now that’s what I call a DARK chocolate cake!!! Bittersweet chocolate at it’s best.

Over the years I tried all versions. Not one of them was successful. I finally figured out that my Bubie used a cup from her china to measure the flour, sugar etc. And teaspoons and tablespoons were from the silverware drawer. No wonder I was having trouble!

I started trying online recipes that sounded similar. Those came close but still fell short. Bubie’s cake was light as a feather but with the most intense chocolate flavor. The one thing I was sure of was that the ganache had whiskey in it.

Then, about a week ago, a recipe for Black Magic Cake came across my desk. It sounded just like Bubie’s and even could be made in a 9 x 13 pan, just like hers. So I decided to give it a try for our New Year’s Eve dessert. Was I ever glad I did!

The recipe did not come with frosting, but that was not a problem. I made a bittersweet chocolate ganache with a tablespoon or two of Courvoisier because I didn’t have whiskey.

After years and years of coming close, I finally replicated My Bubie’s Chocolate Cake

When Steve and I took our first bite, we looked at each other and just nodded. I finally did it. I replicated My Bubie’s Chocolate Cake!!!

I knew I had accomplished that because each time I took another bite I was reminded of my high school graduation, our engagement party, our son Brian’s Bris and all the wonderful special occasions that Bubie baked her legendary cake for.

I can’t wait to make this for my cousins! Or they can make it for themselves now that I’m sharing the recipe with the world.

My Bubie’s Chocolate Cake

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This recipe has been slightly adapted from Allrecipes: Black Magic Cake. It is the darkest, light as a feather, most chocolaty cake you ever tasted. With the ganache frosting it is a perfect replication of My Bubie’s Chocolate Cake!

• Total Time: 45 minutes
• Yield: 24 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup Trader Joe’s unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Baking spray

For the ganache:

8 ounces bittersweet chocolate chips from Trader Joe’s

1 1/2 tablespoons unsalted butter, at room temperature

1/2 cup heavy cream, heated to a simmer

1 – 2 tablespoons Courvoisier or whiskey, optional

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Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 9-inch x 13-inch baking pan with baking spray.

Combine sugar, flour, cocoa, baking soda, baking powder, and salt in the bowl of a stand mixer, fitted with paddle attachment. Make a well in the center. Pour coffee, buttermilk, oil, eggs, and vanilla into the well. Blend on low to combine ingredients. Raise speed to medium and beat for 2 minutes. Batter will be thin. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

Remove from oven and cool in pan for 10 minutes. Remove from the pan by placing a wire cooling rack on top of pan. Invert to remove cake and finish cooling completely on a wire rack.

For the ganache:

Place the chips and butter in a bowl. Pour the hot cream over the mixture and allow to sit for a minute. Use a whisk to combine the chips, cream and butter until melted and smooth. If using, add the Courvoisier or whiskey and whisk until completely combined. Pour over top of cooled cake and spread evenly to cover the top completely.

To serve, cut into 2-inch squares.

 

1. Fill and frost as desired.

Notes

To keep thinks neat and tidy in the RV, I actually returned the cake to the same pan it baked in before spreading the ganache on top.

• Author: Sandy Axelrod
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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