Old fashioned chocolate cake with chocolate frosting

By Karina Chaberman  Fincheltub of chabi chef – photographs by Vera Franceschi


  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups all purpose flour



  • 6 Tbsp. unsalted butter, room temperature
  • 2 Tbsp. light corn syrup
  • 1 tsp. vanilla
  • ½ cup cocoa powder
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup semisweet chocolate morsels, melted
  • 1 teaspoon salt
  • 1 1/3 cups warm water
  • 2 oz. unsweetened chocolate, melted
  • 2 cups confectioner’s sugar
  • 1 Tbsp. milk



  1. Preheat the oven to 350º F. Oil and flour two 9-inch round baking pans.
  2. Cover the bottom with parchment paper.
  3. In a bowl fitted with the paddle attachment, cream the butter and sugar. Add the eggs and vanilla.
  4. Mix in the melted chocolate. Sift together all the dry ingredients.
  5. Add the dry ingredients alternating with the water, until combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  7. Let cool completely before frosting.



Karina Chaberman Fincheltub

Graduated from Law school in Caracas,
Venezuela, but her true passion is cooking. She worked in the catering business from 2005 to 2009, when she decided to open up Chabi Chef, where she gives cooking classes to adults, kids and family groups.