Old Fashion Chocolate Cake

Old Fashion Chocolate Cake is the delicious eggless layered cake made using vinegar. It a chocolate base filled and frosted with chocolate ganache.

I made a layered cake after over a year, last was this Coffee Chocolate Mocha Cake in April 2014 on occasion of our anniversary and blogversary. Slowly we are moving away from too much sugar or rich food but on occasions, I think they are justified. :)

I decided to revisit another of my old recipe which was a very big hit last time I made it here. That was 3 years ago!! This time the occasion was my own birthday, I have baked few layered cakes for my self in last 4 years including – checkerboard cake and pineapple cake.

I kept the recipe simple using only ganache to fill and frost the cake and soaked the layers in little bit of sugar syrup. You can make a full recipe cake and then slice into three layers but I am not very neat with slicing, hence cut-down the recipe to make 3 separate layers. Alternatively you can bake 3 layers in a big oven together but I don’t have that too.

The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.

The cake is moist, perfect sweetness and rich to bite into. This is a crowd pleaser if you are looking for a party. The flavours matures well if you allow the cake to set overnight in refrigerator.

an 8 inch, 3 layered cake Conversion Chart Print

Old Fashioned Chocolate Cake


1 cup of all purpose flour (maida)
½ cup and 1 tablespoon of granulated sugar (chini)
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt (namak)
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
2 tablespoons of whiskey (optional)
sugar syrup for soaking


1.Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
2.Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
3.Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
4.Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
5.Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
6.Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
7.Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.


Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.

Using coffee is optional.