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.
Because I am a diabetic the sugar was a bit too much so I used Monkfruit in place of the sugar and remove the oil and used applesauce. It was still moist and delicious. This was such a close recipe to my mother’s which I had lost so thank you for posting this.
Amazing! The only change was that I used special dark cocoa powder. Everyone said it was the best chocolate cake they’ve ever had.
Love to hear that!
This is the best cake ever. The last time I made it, it fell apart when I sliced it to serve. What did I do that may have caused it to crumble so much? Thank you for your recipes.
This cake becomes crumbly if cake flour is used instead of all-purpose flour. Another possibility is over baking.
Your amazing chocolate cake is a big hit at our house😀
Great recipe and so easy to make. Thank you for sharing it.
I used coffee, brown sugar instead and added a teaspoon of cinnamon and nutmeg as they round the chocolate flavour nicely.
I also added a cup of dark chocolate chips to the hot coffee.
Infused it with maraschino syrup to sweeten it a bit more and iced with chocolate ganache since I didn’t have cream cheese.
Cake was literally gone in less than 30mins.
I have been making this cake for about 5 years now and it never disappoints. I just made it this morning for my neighbor who is turning 90 tomorrow and I decided to do cupcakes as they are hosting a luncheon for her. I baked them for 18 minutes and they turned out as moist and delicious as the cake. This is my only chocolate cake recipe I use now as people love it so much. Give it a try you won’t be disappointed.