The Stay At Home Chef’s recipe for The Most Amazing Chocolate Cake 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 looks just like the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.
Why You’ll Love This Recipe
- One Bowl – The batter is made in just one bowl, so no combining wet and dry ingredients separately.
- Rich Chocolate Flavor – This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover.
- It’s Moist! – One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box!
- Every Option – Not only is this cake the best, we’ve given you every option we can for various pan sizes, frosting options, and subtitutions.
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.
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.
Substitutions
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.
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.
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.
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 sheet cake 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.
- Unsweetened Cocoa Powder, specifically Hershey’s brand, was used in this cake recipe as it is the most 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
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.
Best chocolate cake EVER!!! No lie..,,
I would not change a thing. Amazing
I have tried many different Choocote cake recipes and none of them come even close to this one! This cake is truly the most amazing cake I have tasted!
Thanks im looking for a really good one
I have made this recipe several times. I am making cake for a party tomorrow. When my brother asked me what flavor cake I was making, he said “Are you making a 3-tier chocolate cake”?? This recipe exactly the way it is written is an absolute HIT!! I never change any of it (well, sometimes the shape of the pan I’m using). There are NEVER left overs. If there are, guests fight over who gets to take it home. Thank you for this absolutely terrific recipe!!!
So I want to make this recipe, but the metric system measure seems off, 3 cups of flour measures at 384grams and 3 cups of sugar is 603grams . Please help me check this is correct. The American cup measurement system is really killing me.
Cups are a volume measurement rather than weight. The reason why 3 cups of sugar weighs more than 3 cups of flour is simply because sugar weighs more in the same volume.
What brand of cocoa did you use for your chocolate cake,in canada I can get fry’s cocoa and Hersheys cocoa powder.Not sure where to get a higher quality cocoa powder,what are some of the cocoa powders do you use or tried.Thanks for your help,looking forward to hearing from you.
She uses Hershey’s Special Dark cocoa powder!
It was said above.
Sept 12th 2019 Simply had to try it. It filled a sheet pan and a small pyrex. Lots of cake, We shared with several neighbors, they loved it. Could have eaten it all by myself but last time i ate such a cake (almost as good as this one) it took me four days eating morning, noon and night, then i had a heart episode. Doctor said, “not good jim” my response, (yes it was!) Now I bake 1/3 of the batter,it is the perfect, amount. Oh, my wife loves it too!
We are a senior couple, we share a meal out all the ime. But not the cake! I have one in the oven right now !!!
Used the bulk coco powder at the grocery store, very dark.
I just used this recipe to enter the chocolate cake contest at the Oregon State fair. I made a chocolate covered strawberry cake with this recipe. I used coffee rather than water. Out of 81 cakes this recipe got me 2nd place losing by only 1 point! I will never use a different chocolate cake recipe ever again!!!
I cannot believe I havent already left a review for this amazing cake! I have made it at least a half dozen times in the past couple of months and it goes over like fireworks every time! I follow your whole recipe exactly (except I half it and use a sheet pan) and would’t change a single thing. I always use King Arthur AP flour because it’s the best and I use real buttermilk that I make from my own homemade butter. I love to bake and cook, but my bf has told me if he had a last meal, this would be it. Lol. Thank you so much for thus incredible recipe!*
One thing my mother used to do was use black coffee as liquid in chocolate frosting. It gives it a rich taste and a lovely deep sheen. She would also do this with brown gravy. There’s nothing better than the real homemade frosting.
I made this cake for my sister’s birthday. It was a hit! Everyone loved it and couldn’t get enough of this amazing rich moist delicious chocolate cake. From now on I will be baking this cake. Instead of the Chocolate Cream Cheese Buttercream Frosting, I used chocolate ganache for the filling and peanut butter frosting. Thank you so berry much for sharing this amazing recipe!