Mafioso Chocolate Cake Recipe -
Mafioso Chocolate Cake Recipe

Mafioso Chocolate Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2003

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 a great cake! It WOULD be a shame to lose this one!

Most Helpful Critical Review
Aug 26, 2007

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.


24 Ratings

Sep 23, 2003

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

Sep 23, 2003

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

Feb 14, 2004

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 time I made it, I followed directions carefully, using cake flour and a 9x13" pan. My chocoholic father-in-law loved it. Both times my hubby loved it. I guess it's foolproof!

Nov 07, 2003

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 SERIOUS CHOCOLATE LOVERS. The frosting was great too, but this cake is so wonderful, a light dusting with powdered sugar would be just fine. I will make this again. Thank you so much for such a great recipe.

Aug 20, 2006

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 used 2 8 1/2 inch round pans. Wonderful!

Oct 03, 2008

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 the icing, though.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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