The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Old-Fashioned Chocolate Cake

The Holidays are nearly here and when I look back on this year I can not help but think about how quick time flies! They always say that for married couples, or older people but I think I am getting a taste of it now too because it does not seem possible we are coming up on 2026! It seems like just last year that my Grandma Deloris was holding my hand as everyone counted down to the New Year of 2000! Well, I guess it has been awhile. Almost 26 years. I was 1 at the time. Ha! Not really. Anyways, remember how planes were supposed to fall from the sky and computers shut down and basically everything to freeze up? Well, it came and went and nothing happened. Literally, nothing. So, looking back on that and seeing it will soon be 2026 really makes me feel old! How about you? Did you realize time flies faster as you have gotten older as well? 

The recipe I am sharing here today is an old-fashioned recipe that always seem to stand the test of time. Yes, you can make your own buttermilk for this recipe and yes, even though I am sure some of you will not want to out there, please add in the coffee. It will not make the cake, or the frosting because there is coffee in that too, taste anything like coffee. It will make the cake and the frosting, taste even more like chocolate! It is magic… that really does happen. Try it sometime! Oh and if you feel uncomfortable using a raw egg yolk in the frosting, just substitute a little clear corn syrup. The egg yolk does add a certain smooth richness to the overall frosting though! 

Old-Fashioned Chocolate Cake

For the cake…
2 cups white granulated sugar
1 3/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

For the frosting…
2 sticks unsalted butter, soft
1 cup semi-sweet chocolate chips, melted
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar
1 tablespoon instant coffee granules dissolved in 2 teaspoons hot water

Start by preheating your oven to 350 degrees F. Spray 2 9-inch pans with non-stick spray, place inside of each pan a circle of parchment paper, press down and spray again but use a non-stick cooking spray containing flour.

In a large bowl combine the white granulated sugar with the white all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt.

In a smaller bowl whisk together the buttermilk, vegetable oil, large eggs and pure vanilla extract.

Add the wet ingredients to the dry ingredients and beat well. Add in the coffee and beat until well blended.

Pour the batter evenly between the two prepared pans and bake in preheated oven for 37 minutes.

Remove and allow to cool.

To make the frosting beat the soft unsalted butter for about 3 minutes until creamy.

Beat in the large egg yolk and pure vanilla extract. Beat in the powdered sugar.

Add in the melted semi-sweet chocolate chips and the coffee mixture. Do not over mix! Only mix until everything is combined and then stop.

Frost the cake inside and out.

Serve at room temperature. Chill leftovers.

Ask and Answer: Do you have a favorite Holiday recipe? Email me and you may just see it, right here in this column!