You won’t find a better chocolate cake recipe than this one. You will be amazed at how good it is, and you will amaze those that you make if for.
I have been searching for a great chocolate cake recipe for years. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.
This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?
What is buttermilk? Is there a substitute for buttermilk?
Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter. Check out my more in depth post about how to make buttermilk substitute.
Can I make this a dairy free chocolate cake recipe?
Yes! Add 2 tablespoons of white vinegar to almond or soy milk. Let stand 5 minutes and use in place of the buttermilk. For the frosting, use a dairy free frosting option.
Can I make this a gluten-free chocolate cake recipe?
Yes! Use “Cup for Cup” gluten-free flour blend in this recipe in the same amounts.
Can I make this an eggless chocolate cake recipe?
Yes! There are several options that work well when substituting for eggs 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
Can I make this recipe into only two layers? Can I make this recipe in a 9×13 pan?
Yes you can, for both you’ll need to divide the recipe by 2/3rds. I realize that there are 4 eggs in this recipe so that’s the hard part. Just use 3 eggs.
What kind of cocoa powder did you use?
I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend using cheap store brands.
How did you get your frosting so dark?
I used half Hershey’s Special Dark Unsweetened Cocoa powder to achieve the dark looking frosting.
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.
This recipe first appeared on The Stay At Home Chef on February 26, 2013