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.
There’s not much else to say other than that I am absolutely blown away by this recipe. I never leave reviews for anything however this website is so perfectly crafted I just had to say something. First of all, the “skip to recipe” link in the beginning of the website was like a breath of fresh air. Nothing frustrates me more than having to scroll through pages and pages of commentary and stories to get to the recipe. Not that I don’t love hearing the stories and tips to getting the perfect bake, I just think that it should come after the recipe. Second of all, having the ingredients list side to side with the instructions is absolutely genius. I can’t recall how many times my hands have been covered in batter and I’ve had to scroll back up to see the measurements. The recipe itself was outstanding. It was very simple yet yielded amazing results. Cake rose perfectly, was moist, chocolatey, and overall delicious. Would 10/10 recommend and will definitely be baking it again.
Has anyone tried stacking with this recipe? Or covered with fondant? I would like to first try this on cake not stacked, but in a week or so would like to use this as the bottom of a 2-tier birthday cake. Any info/suggestions on stability or how well this may do under fondant, is greatly appreciated!
How did this go Anna? Can this cake stack and hold fondant??
This is the most amazing cake I have ever had! It’s moist and fudgy. I dream of this cake. I didn’t know something could taste so good. The frosting! *chefs kiss* it is a privilege to be alive the same time this cake is in this world.
This recipe is amazing, truly! I was skeptical at first, but I followed the instructions which were very simple to understand and the cake came out perfectly for my daughters birthday. The cake was rich, super moist, and had the right flavor. I added hot coffee to mine, instead of water & I also did not use vanilla extract, but only because I didn’t realize I was out. It paired wonderfully with the chocolate cream cheese frosting which only made the cake that much better. If you’re new to baking or have been baking for a while you can’t go wrong with this recipe.
Very good! Very rich! And I am a chocolate lover. All I needed was a small piece. This cake, being a 3-layer cake is quite tall and will serve probably more than what is suggested.
I plan to use my Kitchen Aid stand mixer next time. It will be faster and, since the frosting was pretty thick, I was afraid I would burn out my Black and Decker hand mixer.
I definitely will make this again.
DELICIOUS! THE BEST EVER!!
I made this cake for my son’s birthday. We have 2 gluten-free daughter-in-laws, so I was happy to see the note on making it gluten- free. It turned out perfect! Dark, rich, and the perfect lightness/density – everyone loved it!! I made the frosting as well with Hershey’s Special Dark cocoa powder and only used enough powdered sugar for my preferred texture – about 5 cups. A keeper of a recipe, for sure!
Best chocolate cake ever!! Even my family members who don’t like cake love this one… especially with a honey buttercream frosting !!
This cake is absolutely delicious. I used 2 large cake pans to bake it and halved each cake afterwards to make 4 layers, I used caramel condensed milk and homemade apricot jam for the inside layers and chocolate buttercream icing for the outside Oh my GOODness!!!!
I make my mother’s birthday cake every year, and I have been trying new recipes each year trying to find the best chocolate cake recipe. I used dark chocolate cocoa powder and fresh coffee in place of water. Everyone was floored by this- so moist and rich and delicious! Bookmarking for next year. Absolutely spectacular.