Grandmother Grout’s Cake

Introduction

Grandmother Grout’s Cake is a straightforward two-layer cake with a cooked chocolate frosting that sets to a soft, fudgy finish. The batter comes together in one bowl, and the frosting requires only three ingredients heated to the soft ball stage. This is an efficient weeknight dessert that delivers real chocolate flavor without complicated techniques.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8–10

Ingredients

Cake

• 1 tbsp butter
• 1 cup granulated sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 pinch salt
• ¾ cup milk
• 1 egg

Frosting

• ¾ cup granulated sugar
• 3 oz bittersweet chocolate, melted
• ¾ cup milk

Instructions

Cake

1. Cream together the butter, sugar, baking powder, salt, and flour
2. Add the milk.
3. Beat the egg and fold in.
4. Divide batter between 2 greased and parchment-lined 8-inch (20 cm) round cake pans.
5. Bake about 20-25 minutes at about 350°F (175°C).
6. Cool completely before frosting.

Frosting

1. Combine all frosting ingredients in a saucepan.
2. Heat over medium heat, stirring to dissolve everything.
3. Cook to the soft ball stage.
4. Cool slightly, and spread at once over the cake.

Variations

Vanilla cake layers: Replace the milk in the cake with a mixture of ¾ cup milk mixed with ½ tsp vanilla powder added to the batter before folding in the egg. This adds depth without changing the texture.

Thicker frosting: Increase the bittersweet chocolate to 4 oz if you prefer a richer, denser frosting that sets more firmly on the cake.

Single layer cake: Use one 9-inch (23 cm) round pan and bake for 25–30 minutes. Frost the top only and serve as a simple sheet cake.

Dusted top: Once the frosting has set, dust the top with powdered sugar or cocoa powder for visual contrast.

Tips for Success

Melt chocolate evenly: Melt the chocolate gently in a double boiler or microwave in 15-second intervals, stirring between bursts, to avoid seizing before it goes into the frosting.

Test the soft ball stage accurately: Drop a small spoonful of frosting into cold water; it should form a soft, pliable ball. This prevents the frosting from becoming grainy or too thick to spread.

Fold the egg gently: Folding rather than beating the egg preserves the tender crumb; vigorous mixing develops gluten and can make the cake dense.

Cool both layers completely: If you frost warm cake, the frosting will melt and slide off. Use this time to prepare your pans and measure frosting ingredients.

Storage and Reheating

Store the frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 4 days in an airtight container. The frosting firms up more in the fridge and softens again at room temperature.

To reheat, let a slice sit at room temperature for 15 minutes or warm it gently in a 300°F (150°C) oven for 5 minutes, covered with foil.

The cake does not freeze well; the frosting can separate and the cake can become dry during thawing.

FAQ

Why did my frosting break or turn grainy?

This happens if the temperature gets too high or if the mixture cools unevenly. Use a candy thermometer to reach soft ball stage (235–240°F), and stir constantly. If this occurs, scrap the frosting and start over.

Can I make the cake layers ahead?

Yes. Bake and cool the layers completely, wrap them tightly in plastic, and store at room temperature for up to 1 day or refrigerate for up to 3 days. Frost only when you’re ready to serve.

What if I don’t have a candy thermometer?

Drop a small spoonful of the hot frosting into a bowl of cold water. It should form a soft ball that holds its shape but yields to gentle pressure from your finger.

Can I use milk chocolate instead of bittersweet chocolate?

You can, but the frosting will be sweeter and less intense. Use the same amount (3 oz melted) and reduce the granulated sugar in the frosting to ½ cup to balance the sweetness.