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 weโve 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 recipe Iโve ever made. At first when I was pouring it into the pan I was thinking it was too runny and I mustโve messed something up but I still went along with it but it came out perfectly moist (sorry!) and amazing! I used mascarpone for the frosting since I had too much and didnโt have any cream cheese and it still came out SO GOOD!
I make it for everyoneโs birthday. I add an extra egg yolk to cake and 12 oz cream cheese. I donโt even really like chocolate, but I love this cake!
Do you know if this cake is firm enough to cover with fondant after the chocolate buttercream?
Halved the recipe and baked it in a 9″ inch pan. It was moist and soft with just right amount of cocoa. Could you tell me how to modify the recipe for two 8″ pans?
The easiest way to make this a 2 layer cake is to 2/3 the recipe (using 3 eggs). The cakes will be thicker in an 8 inch as compared to a 9 inch though, and will take more time to bake.
Can I freeze this cake before I ice it
Yes. Wrap cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Let thaw completely before frosting.
This cake was not what I expected, but still good. I thought it would be more moist, but it was a little dense, and honestly even dry. The edges burnt for me, and I had to trim the cake. I also thought it was a little more like a dark chocolate flavor and not as sweet as I would have liked. I did use Ghirardelli unsweeted cocoa so maybe that’s why? I’m not sure. The icing was delicious though, and I will keep using that recipe with maybe a little more butter and sugar.
If I want to make a vanilla frosting, I just skip the cocoa powder, correct? Would I need to make any other changes to the quantities of the remaining frosting ingredients? The birthday boy getting this cake would like to try it with vanilla frosting.
Additionally, Iโve made this chocolate cake and chocolate frosting before and it turned out amazingly. It was rich, but oh-so good. It is now my go-to chocolate cake/frosting recipe! Thanks so much for sharing!
Yes, you would just want to skip the cocoa powder to make vanilla frosting.
This is the only chocolate cake I make. Moist and delicious!
The most amazing cake I’ve ever made! Thank you!
A very good cake if you like a dark and heavy chocolate cake thatโs moist but not too sweet. It looked exactly as it should when it turned out so the instructions were excellent. Itโs not my favourite chocolate cake because I prefer a lighter, sweeter cake and I found the icing a bit too dense for me also. If you like a dark, rich, thick chocolate cake though, this is the one!
I agree with you completely. This is not a very sweet cake. I’m not sure what happened with mine but it wasn’t really moist either (at least, not as moist as the one I’d expect to see in the Matilda movie, haha.) The icing was very sweet and balanced out the cake (in my opinion.) Add more milk to thin it out (that’s what I had to do.)
I want to note that I made it all by hand, as I do not own (and cannot afford) a mixer. Perhaps this was one of the problems?