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Mafioso Chocolate Cake

"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
Original recipe yields 18 servings (1 - 9 x 13 inch cake)

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  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.

Nutrition Facts

Per Serving: 340 calories; 12.7 g fat; 56.6 g carbohydrates; 3.7 g protein; 30 mg cholesterol; 119 mg sodium. Full nutrition

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Read all reviews 76
  1. 85 Ratings

Most helpful positive review

Very good chocolate cake! It's definitely much better than a cake mix! I didn't have cake flour and found that I could use 1 3/4 c. of all purpose flour and 1/4 c. of cornstarch as a substitu...

Most helpful critical review

I didn't like the way this cake tasted at all. The frosting was too cocoa tasting and the cake was a dry texture.

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Least positive

Very good chocolate cake! It's definitely much better than a cake mix! I didn't have cake flour and found that I could use 1 3/4 c. of all purpose flour and 1/4 c. of cornstarch as a substitu...

I usually make a chocolate cake using a box and adding pudding but decided to try to make one from scratch this year. I have dear friends that just love a good chocolate cake. I tried this recip...

I really loved this recipe and so did my boyfriend, his coworkers, and my clients. Yesterday, a client to whom I gave a cupcake version two weeks ago came back and raved! A couple of notes- th...

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.

OH MY. What a delicious, special dessert. I added about 1/2 tsp almond to both the cake batter and the frosting. Very similar to Molten Choc Cakes in taste and texture, but easier to do in a ...

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...