#Recipe: My Grandmother’s Chocolate Cake

My grandmother was famous for her chocolate cake. Some relatives joked that the secret ingredient was cigarette ashes, but I’m here to tell you that’s not the case.

When she died, many of her loved ones still had her cakes stowed away in the freezer. One passover, my sister found what she thought was the recipe hand written inside a haggadah. It turned out to be a grocery list.

Recently one of my cousins shared the recipe with us. I admit I was a bit scared to make it the first time. I was afraid it would not live up to the memory. There was nothing for me to fear. The very act of making the cake was enough to bring my grandmother back to life. It didn’t matter whether it was delicious or not.

Those of you heard the KFJC discussion between me and DJ Ruthie might be interested in the chocolate cake we talked about.

The cake (all the measurements are American style):

1 cup butter (I use about 3/4 of a block of butter for this)
1 1/2 cups buttermilk
3 cups self-rising cake flour (I find it’s best when I replace one cup of flour with one cup of cocoa powder — yum)
1 large bar (or a little more) of good quality dark chocolate — melted (about 7 ounces–more for chocolate lovers)
5 eggs — separated
1 teaspoon vanilla
2 mashed bananas (when I make layers, I use 3 mashed bananas and put one between the layers)

Cream together the butter and sugar
add melted chocolate (I put a little bit of olive oil in a bowl and then put in the chocolate and microwave it)
Add the buttermilk and flour
Beat the eggs separately add the yolks
Fold in the whites

Bake at 180 C/350 F

Bake a deep cake about 45 minutes
If you are making layers, 30 minutes

I am not a huge frosting fan, so I don’t add any. It’s delicious with raspberries or powdered sugar on top.