This 120-Year-Old Chocolate Cake Recipe Is Just as Delicious Today

Instructions

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1. 1 Grease a 9x13-inch cake pan generously with butter or baking spray.
2. 2 To make the cake, heat the coffee and butter in a medium saucepan over medium heat just until the butter melts. Take the pan off the heat. Pour the coffee and butter mixture into a large mixing bowl. Add the cocoa powder and whisk until completely smooth; the mixture will thicken slightly.
3. 3 Add the brown sugar, eggs, and vanilla extract to the cocoa mixture and whisk until fully combined. Add the flour, baking powder, baking soda, and salt. Use the whisk to gently stir the batter until combined. The batter will be thick, like hot fudge sauce.
4. 4 Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Let the cake cool to room temperature in the pan set on a wire rack.
5. 5 In a large mixing bowl with a hand mixer, beat the butter, powdered sugar, cocoa powder, and salt until fully combined and smooth. To prevent a cloud of sugar and cocoa, start on low speed and then increase to medium speed. It may seem powdery at first, but after a minute or two, it will come together. Add the melted chocolate and continue mixing until the chocolate is fully incorporated, pausing to scrape the bottom and sides of the bowl as needed. Pour in the milk and vanilla extract and beat to combine, about 30 seconds. The frosting should be fairly thick, but you can thin it with more milk if needed, adding 1 tablespoon at a time.
6. 6 Use an offset spatula or the back of a spoon to spread the frosting over the top of the cake. Store the cake, covered tightly, for up to 3 days at room temperature or in the fridge. Love the recipe? Leave us stars and a comment below!