Mafioso Chocolate Cake

Mafioso Chocolate Cake

Made  times

"This is an old Italian family recipe for a cake we make at every big holiday. We actually lost the recipe for a while, and holidays just weren't the same. Then were overjoyed to recover it after a friend reminded us we had given it to her! We call it 'The Cake That Saved Christmas.' A chocolate delight any gangster would love."
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1 h 20 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
  2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.
  3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. Gradually mix in the sour cream mixture and cocoa mixture alternately with the dry ingredients. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
  4. Grease a 9 x 13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
  5. To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.


  1. 24 Ratings

Most helpful positive review

BOY HOWDY! Was this ever one of the best KNOCK-YOUR-SOX-OFF chocolate cakes. Yum Yum! Light, fluffy, moist, and soooo chocolatey (I used 2/3c cocoa in cake). Many thanks to the Pellettieres for ...

Most helpful critical review

This was only okay. I had to add extra butter to get it to cream properly. The cake was very moist, but not very chocolatey or flavorful.

BOY HOWDY! Was this ever one of the best KNOCK-YOUR-SOX-OFF chocolate cakes. Yum Yum! Light, fluffy, moist, and soooo chocolatey (I used 2/3c cocoa in cake). Many thanks to the Pellettieres for ...

I have made this cake a few times now, it is always a success!!!

This cake took a long time to make but was well received by a crowd. I thought it was too dense.

The first time I made this cake, I used all-purpose flour (because I didn't have cake flour), and I made a LAYER cake out of it. It was *really* dense...My chocoholic mom LOVED it. The second ti...

This cake was absolutely fantastic! I added slightly more cocoa than the recipe called for, and the result was a rich, dense, smooth, melt in your mouth cake. WARNING: THIS CAKE IS FOR VERY SERI...

Since we share the same name as the submitters of this recipe- we had to try it! Wondering if there is some relation too! The cake was great. Very dark, and very rich. Not too hard to make. We u...

I LOVE this cake. I have made it many times and it always turns out perfect. Even the baking time is 100% which is amazing, as ovens and weather etc often affect how long it takes. Haven't tried...

Wonderful cake will make again

I loved this cake, but my husband thought it was a little too rich. I was surprised that the icing didn't harden. Maybe not as much milk next time.

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