1886 Chocolate Cake
This recipe dates back to the 1970’s, when the Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café & Bakery). The chocolate cake is a beloved confectionary – definitely a must-have for guests and diners.
- 2 cups cake flour
- 2 cups granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup butter
- 2/3 cup water
- ½ cup cocoa
1886 Chocolate Glaze:
- ½ cup butter
- ½ cup cocoa
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ cup buttermilk or more for desired spread ability
- 1 cup chopped toasted pecans* optional
- Preheat oven to 350 degrees F.
- In a large bowl, combine cake flour and sugar.
- In a medium bowl, stir to combine eggs, baking soda, vanilla and buttermilk.
- On a double boiler, combine butter, water and cocoa and heat until butter is melted; stir to combine.
- Add butter mixture and egg mixture to bowl with flour-sugar mixture. Stir by hand until well mixed.
- Pour batter into a 9x13-inch greased baking pan.
- Bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Remove cake from oven, Cool in pan for approximately ½ hour.
- Once cake has cooled for approximately ½ hr, carefully “reverse” pan –thus removing cake from pan. Refrigerate cake, allowing it to cool at least 4 hrs before glazing or cutting.
For the 1886 Chocolate Glaze:
- In medium heavy-bottom saucepan over medium heat melt butter, cocoa and vanilla and stir until well blended; add powdered sugar. Whisk to combine and add buttermilk until a smooth pourable consistency.
- Cut cake into 2 ¼(9” side)x 2 ½”(13”side ) squares. Pour warm glaze over square cakes. Top with chopped toasted pecans(optional).
Tried this recipe?Let us know how it was!