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.
I have been baking for a very long time but my cakes had a valley in each one. The only thing I changed were the pans. I only had 8 inch pans. I find it hard to believe that would cause that. Please respond when you have the time. Thank you so much.
I’m sorry your cake sunk in the middle! That is always frustrating! Sinking is actually a common problem when using the wrong pan size. I encourage you to try again with the proper size!
Can you make it in a 9×13 cake pan or a different size if not wanting to later the cake?
Layer not later
Yes you can, you’ll need to divide the recipe by 2/3rds to make in a 9×13 pan. For the eggs, use 3 eggs.
In the 8 inch pans, you need to ensure you are not over filling, that should help! I use 4 8 inch pan and I donโt get sinking in the middle ๐ hope that helps!
What is your elevation?
I made this cake in the hope of finding the ultimate
โBest chocolate cakeโ recipe and I think youโve really nailed it on the head! Got some amazing feedback from a pro chef. I made a homemade raspberry โgooโ and did a combo of raspberry and chocolate and it was delicious! Went down an absolute treat.
Best chocolate cake I ever had. Even better the second and third day!
Also, will it matter if I use cake flour instead of all purpose flour?
Yes, in this recipe it does matter. Cake flour won’t provide the structure this recipe needs, and the cake will just fall apart.
Thank you for replying so quickly. I was just getting ready to start making it. I made it the first time last year for my motherโs birthday. Iโm a chocolate fanatic and this cake is the best!
What about if i don’t have butter can i use oil?
The cake recipe calls for oil, and not butter. If you are referring to the frosting, oil will not taste good. You need to use butter.
How do I adjust temperature and increase batter recipe amount for 3 9โ pans instead of 8โ ? I need to know today – making for my moms birthday party tomorrow!
This recipe actually calls for three 9″ pans, so you should be all set!
Hi, can I use a bundt pan for this cake? how long will it bake? thanks
Yes, you can, though this recipe will not make enough batter to fill a bundt cake pan. It is a good idea to still check the cake at 35 minutes, and continue to bake until a toothpick inserted in the center comes out clean.
Can this cake be made ahead of time and put in the freezer?
Yes, you can freeze cake by wrapping tightly in plastic wrap, and then in foil. Freeze for up to 3 months. Let thaw completely before frosting.
Okay, I have to say the cake was a hit! Thick, moist and decadent. Even the frosting as difficult as it was, was loved by all. I will make the cake again, but personally I’ll do an easier frosting. ๐
I want to make this for my dad’s 85th birthday can it be made into a sheet cake using the standard rectangle metal pans?
Thanks
You can definitely make this in a 9×13 pan for a sheet cake. Divide the recipe by 2/3. The hard part in dividing is that this recipe calls for 4 eggs. Simply use 3 eggs instead when making in a 9×13 pan.
I really struggled with the frosting. Very difficult to spread. And what a mess all the powdered sugar made. I followed your instructions to a tea. No idea why it came out like it did. I used a stand mixer and it is just grainy and airy looking, not smooth and moist like yours. I even ended up adding extra milk!
I am sorry your frosting did not turn out. It sounds like it needed more time beating in the mixer, and/or not enough liquid was used.