Malegby’s Chocolate Cake

Malegby’s Chocolate Cake

This Chocolate Cake, people will drive miles for! A decadent and moist cake that’s out of this world. It’s a brownie, cake vibe going on!

I had decided that I was going to make this cake last weekend but time just got away from me, and then yesterday, was a holiday. Me and Mike went for a long drive and took advantage of our Jeep! Boy, did we get dirty! So fun, beautiful blue skies, I couldn’t ask for more!

As soon as we got home, my husband started craving chocolate cake!!!! I kept telling him that I would make it today but he just couldn’t wait. The closet Malegby’s to our home is about 5 minutes away. Yes, we got in the car and got him his chocolate cake. He was in heaven!

Malegby's Chocolate Cake

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Ingredients

• FOR THE CAKE:
• 1 cup unsalted butter
• 1 cup water
• ½ cup cocoa (minus 1 T.)
• 1 cup sugar
• 2 cups flour
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup light brown sugar
• ½ cup sour cream
• FOR THE FROSTING:
• 1 cup unsalted butter, softened
• ¼ cup cocoa powder
• 4 cups powder sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• ¼ -1/2 cup milk

Instructions

1. Preheat your oven to 325 degrees. Spray a 9x13" pan or 2-8" cake pans with cooking spray.**
2. In a small saucepan heat butter until melted on medium heat. Add water and cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds. Then set pan to the side and let the mixture cool.
3. In a separate bowl whisk together flour, granulated sugar, and salt.
4. Add cooled chocolate mixture and stir until just combined and smooth.
5. In a small separate bowl add eggs, baking soda, baking powder, and whisk until smooth. The mixture will start to foam, but that is normal. Stir in the brown sugar and vanilla and whisk until smooth. Pour the egg mixture into the batter and gently stir until all combined.
6. Fold the sour cream into the batter gently. Don't over mix it.
7. Pour batter into the prepared pan & bake for about 35-40 minutes or until a toothpick is inserted and comes out with only a few crumbs.
8. Let cool before frosting. If making a layered cake, you can cover the layers with parchment paper then with a clean dish towel and place them right into the freezer. If you frost the layers frozen it makes it much easier.
9. FOR THE FROSTING:
10. Beat butter, cocoa powder, powdered sugar, and salt with a mixer until smooth. Add vanilla and milk and beat until fluffy.
11. If making the layered version, you will need to make more frosting to frost between the layers and around the top and sides.

Notes

They serve it with a Raspberry Compote. Here's a recipe for a quick one!

INGREDIENTS 

• 2 cups raspberries fresh or frozen
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 2 tablespoons water

INSTRUCTIONS 

• Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
• Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

Did you try our Malegby’s Chocolate Cake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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