Magleby's Incredible Chocolate Cake - Not a Copy Cat Recipe - This is the REAL DEAL

Hands down the best chocolate cake ever!

Leila's Chocolate Magleby's Cake

O.K., here's the deal... This cake is awesome. It it fudge-y and moist and rich and chocolate-y and perfect. The original recipe, below my improved recipe, is definitely short on the frosting, and it is way too runny to frost a layered cake. I remade the recipe so it works great now.

This cake sells at Magleby's Restaurants in Utah: 3-layer Chocolate Tower Cake (9 inches in diameter and 6 inches in height) $35.00. By the slice topped with raspberries and whipped cream $4.59. By the slice sheet cake $2.59.

The cakes freeze very well, In fact you can freeze them and ship them 2-day air, if they are packed in dry ice inside a Styrofoam-lined shipping box.

OR, YOU CAN JUST MAKE YOUR OWN!

Oh Yeah...

Leila's Version of Magleby's Chocolate Cake (IMPROVED):

CAKE:

1 c. real organic butter (I used salted)
1 c. purified water
4 heaping T. unsweetened dutched cocoa powder, sifted (I used Guittard)
2 c. unbleached all-purpose flour
2 c. granulated white sugar
1/2 t. sea salt or BioSalt
2 large eggs, at room temperature (I think extra-large would work great)
1 t. baking soda dissolved in a bit of water
1 t. real vanilla extract
1/2 c. sour cream

FROSTING:

1 c. real organic butter (I used salted)
3-4 T. organic whole milk
1/4 c. unsweetened cocoa powder, sifted (Guittard's)
5 c. powdered sugar, sifted
1 t. real vanilla extract
1/2 t. sea salt or BioSalt, to taste


Method:

CAKE:

In a large mixing bowl, melt the butter and sifted cocoa powder together in the microwave until the butter is melted. Let sit in the microwave a few minutes (to give time to bloom the chocolate flavor into the butter). A few minutes later, add the 1 cup water and microwave until everything is hot.

In a medium bowl, sift together the flour, sugar, and salt.

Pour the dry ingredients over the melted chocolate mixture, and gently stir to combine.

In a small bowl lightly beat the eggs, then mix in the baking soda/water mixture, and vanilla extract.

Add the egg mixture to the chocolate cake mixture and combine.

Add the sour cream to the chocolate cake mixture, and gently mix. Don't over mix.

Portion cake batter into 2 round cake pans (I weighed mine to make them even).

Bake in the center of a preheated 350 degree F. oven, for 28 to 30 minutes (until cake starts to pull away from pan sides and a toothpick inserted in center comes out clean).

Cool in pans 10 minutes. Carefully invert cake from pans and finish cooling on wire rack.

Wrap cakes separately with plastic wrap and freeze 4 hours to overnight.

Stack and frost the frozen cakes with the frosting recipe below. Make sure the frosting in between the cake layers is at least 1/2-inch thick. Generously frost the rest of the cake using the full amount of frosting made.


FROSTING:

In a medium sized mixing bowl, hand mix the completely softened butter. Add the sifted cocoa powder, vanilla, salt and mix in well. Alternate adding the powdered sugar and milk, mixing in well by hand until it is a smooth, thick, and fudge-y frosting.

(or use a hand mixer on low speed so that the frosting remains fudge-y instead of light and fluffy.)


NOTE: This cake freezes very well. Just cut cake into individual serving sized slices and wrap with plastic wrap, then seal air-tight in a zip-lock bag. Freeze. Thaw before serving.

Leila's copy of Magleby's Chocolate Cake... MMMM!

This is the recipe I based my recipe from (see below):

'Original' Magleby's Chocolate Cake Recipe  (Lenora's method):

CAKE:

1 c. butter
1 c. water
4 heaping Tb. cocoa powder, sifted

Warm the butter with the water and cocoa.

Sift together:
2 c. flour
2 c. sugar
1/2 t. salt

Pour chocolate over dry ingredients, gently mix.

In a separate bowl combine the following:
2 eggs, lightly beaten
1 t. baking soda, dissolved in a little water
1 t. vanilla

Combine with chocolate ingredients and then add:
1/2 c. sour cream

Gently mix. Don't over mix.

FROSTING:

Magleby's freezes the cake before frosting.

1 c. butter
1/2 c. milk
3 Tb. cocoa
3 1/2 c. powdered sugar
1 t. vanilla

Alternate ingredients while stirring by hand with a whisk or your favorite hard spoon.
Make the frosting by hand. Let your butter sit out and come to room temperature, then gently work the ingredients by hand and you have Lenora's method.

You can also melt the butter and milk in a sauce pan and get yet another Texas fudge like consistency.

Bake the cake at 325, 50-60 minutes (or at 375, 20-40 minutes).

This cake can also be Texas Fudge. Some people use sour cream (Magleby's) or you can use buttermilk (or regular milk with a T. vinegar or lemon juice optionally added).

Leila's Copy of  Magleby's Chocolate Cake.

Enjoy!

Leila.