Recipe by Judalee
"This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into."
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2 1/4 cups
2 1/2 cups
unsweetened cocoa powder
heavy whipping cream
This cake is great!!!!!! But it i VERY hard to perfect. If you want a challenge in baking this cake is for you. If you do this right it will knock your socks off!!!
A lady I know told me that since I was an accomplished baker I should make a "Brownstone" cake so I found this recipe and made it.The cake batter was dry when I finished it according to the recipe so I added sour cream which improved that and I think that the cake part tastes ok but the icing tastes like sugar water and even though I made it exactly as directed and used a candy thermometer it is still runny and not very appealing.It was a very difficult and time consuming recipe(with insane amounts of sugar) which makes it no fun at all.I did not like it!
If you are from the South, you know this is not a traditional Brownstone Front. BUTTER only, no shortening. Melted unsweetened chocolate, not cocoa. The eggs are separated, the whites beaten until stiff and folded in at the end. True Brownstone Front icing has evaporated milk, 2 sticks of butter and 2 cups of sugar cooked to soft ball stage, cooled to room temperature and then beaten to spreading consistency. It is a pain from start to finish but worth the trouble once you get it right. It takes a lot of practice and more than one failure.
I baked this recipe twice and both times it failed to turn out well.
Ok, as for the negative reviews.......if you can't use a cndy themometer, stick to using canned frosting. It isn't always the recipe at fault.
Tasty, but not super-flavorful, cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Brownstone Front Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 312
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