There is a birthday at our house this weekend - MINE! This is the perfect occasion to pull out one of my vintage recipes. This is the cake of my childhood...both my Gram and Mom made more times than I can count for birthdays and special occasions. It’s a simple cake; there is no mixer required, no creaming of butter and sugar, no frosting (unless you want a little ganache glaze), just pure chocolate flavor - rich and so moist!
You can dress it up with a simple chocolate ganache glaze or sprinkle it with powdered sugar. One bite and you'll know why this one’s a keeper, destined to be a family favorite for generations to come!
Grammy cake is traditionally baked in a tube pan or angel food pan (another blast from the past), but I've made this cake in one of my bundt pans for years and it works BEAUTIIFULLY! If you want to go for something truly spectacular, you can also make this cake in mini-Bundlette pans - they are so stinkin' fancy and cute!
The cake is super simple to make and turns out ridiculously moist. It’s slightly dense, but in the best possible way, like a borderline pound cake, but not quite. The cake batter is thicker than normal cake batter, which gives you crisp edges if you use a bundt pan.
And if its for a special occasion, Mama says that you can always add fresh ripe raspberries! They are just the perfect compliment to the dark chocolate, besides giving it just an extra pop of color and fresh fruit flavor.
Have you ever seen a shinier ganache? Pick your favorite chocolate for this perfect drizzle - I'm a dark chocolate kind of girl myself, but you can also use semi-sweet chocolate, milk chocolate, mint chocolate....it's all good! And if you have any extra Chocolate Ganache leftover, it's kind of perfect on top of a scoop of vanilla bean ice cream!
Happy birthday to me! If you happen to be in the neighborhood, please stop by to help us celebrate! But be warned, this one is going to go fast!