Indulge in the ultimate chocolate experience with The Most Amazing Chocolate Cake. Moist, rich, and made in a single bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.
Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of testing, we have finally perfected the ultimate chocolate cake recipe. This rich, fudgy chocolate cake will melt in your mouth with every bite. Its fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. And the best part? It’s so easy to make, with just one bowl for the batter.
Our recipe has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. In fact, it has gained the nickname “The Matilda Cake” because it resembles the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.
Substitution Options
What is buttermilk and can it be substituted?
Buttermilk is a liquid that is left over after churning butter. It is an important ingredient in this recipe due to the way it interacts with other ingredients. Buttermilk can be easily substituted with a mixture of milk and vinegar or lemon juice, or with almond or soy milk and white vinegar. You can also find more in-depth information on how to make a buttermilk substitute in this post.
Is it possible to make this recipe dairy-free?
Yes, you can make this recipe dairy-free. Simply add 2 tablespoons of white vinegar to almond or soy milk, let it stand for 5 minutes, and use the mixture in place of the buttermilk. You can also use a dairy-free frosting option for the frosting.
Can I make this recipe gluten-free?
Yes, you can easily adapt this recipe to be gluten-free by using a “Cup for Cup” gluten-free flour blend in the same amounts as the regular flour called for in the recipe.
What can be used as a substitute for eggs in this chocolate cake recipe?
There are several options that work well as egg substitutes in this recipe:
- 1/4 cup of plain yogurt per egg
- 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
- 1/4 cup mashed banana per egg
- 1/4 cup unsweetened applesauce per egg
Adapting the Recipe for Different Sizes and Shapes of Cakes
This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:
- 9×2-inch round pan: 3 cups batter
- 8×2-inch round pan: 2 1/4 cups batter
- 13×18-inch jelly roll pan: 6 cups batter
- 9×13-inch pan: 6 cups batter
- 12 standard cupcakes: 3 cups batter
- 10-12 cup bundt cake pan: 8 cups batter
As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe.
It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger - if it springs back, it is probably ready to be removed from the oven.
Keep in mind that these are just general guidelines and the actual baking time may vary depending on factors such as your oven’s temperature accuracy, the type of pan you are using, and the altitude at which you are baking. It’s always a good idea to keep an eye on your cake as it bakes and to make any necessary adjustments to the baking time as needed.
Types of Cocoa Powder
Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties.
Hershey’s Unsweetened Cocoa Powder was used in this cake recipe as it is widely available to readers. You can also use higher-quality cocoa powders such as Ghiradelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results. For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.
Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.
Frosting Options
This cake recipe pairs well with the chocolate cream cheese buttercream frosting, but feel free to try other frosting flavors to create your own unique cake. Other frosting options include a chocolate buttercream, whipped chocolate ganache, ermine frosting, 7-minute frosting, sweetened condensed milk frosting, and a pourable chocolate fudge icing that’s suitable for sheet cakes and 9×13 cakes. Simply click on the images below for more information about each of these frosting options.
If you like this recipe, be sure to check out my other amazing cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I made this cake today as I was craving for something chocolatey. It came out great, soft and spongey. I used fresh milk though and I added a pinch of salt and cinnamon, i added warm espresso instead of water. It is full of flavour. Thank for sharing the recipe. Much love from Tanzania
I’ve made this recipe several times and it’s a crowd favourite! Wondering if I can make cupcakes using the same recipe? I have a big bday party coming up and have been asked to make a variety of cupcakes.
Here is our cupcake version: https://thestayathomechef.com/chocolate-cupcake-recipe/
I made this for my sister’s Birthday Party. (Devils Food being her favorite). I read many reviews before settling on this recipe. I not only highly recommend this recipe, but encourage chocolate cake lovers to try it for them selves! It is Delicious! It is NOT in anyway dry. ( I won’t mention the M***t word as I know most people do not like it and I don’t either)Lol. This cake is also fairly quick and very easy to make. Using only one bowl to make it is great! I’m not a great lover of Chocolate Cake ( only because my taste has changed a lot) but this cake is very yummy. It’s not bitter, it’s just sweet enough and just all around a Great Cake!! I will be adding to my recipe box and making it again for my little Chocolate Loving Grandson! I almost forgot to state that it makes an impressive cake! I made three layers and it got rave comments from everyone at the party! For ThestayathomeChef- thank you so much for sharing this wonderful cake recipe. It is now MY favorite Chocolate Cake 😋
Seriously such a hit! I make this cake every year for birthdays and always get SO many compliments. I haven’t tried with with coffee yet but seriously want to.
I made this cake for my co-worker bridal shower party and it was a big hit.
Thank you.
This is the most delicious chocolate cake I have ever had. So most and delicious!
My favorite chocolate cake EVER!
Cake was pretty good. I was worried for a bit, as everyone kept asking if the cake was suppose to be dark or if it was burnt. Not sure if the darkness was due to the cocoa I used, but the everyone enjoyed the taste of the cake. It was very moist. I ended up making a double layer cake and used the rest of the batter for some cupcakes. I did try the chocolate buttercream frosting that was linked here and wasn’t too thrilled with that.
I make this for my chocolate-loving son’s birthday every year. It’s his favorite cake and his birthday wouldn’t be the same without it. Best cake EVER! It’s especially good when you use your favorite coffee instead of warm water…even picky kids love it. And, thank you for including the scaling tool: It makes it so easy to change the recipe based on how many kids are coming to the party! 🎉
This chocolate cake is the best. Made it for a forty-th birthday and everyone commented on how good it tasted, thankyou so much. Now I’m trying your most amazing red velvet cake for a 60th. I hope its as good.