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.
Ive made this cake several times. I did however use a chocolate cream cheese buttercream frosting for the middle layers and choc ganache for the outer layer, top. It was very rich, moist, perfection. I have gotten so many compliments and requests to make this again. A show stopper all around.
This is the best chocolate cake ever. I call mine Black Joe cake, because I use black coffee in it, not water. You’ll never go wrong with this cake.( layers or 13×9)
Delicious every time! Any one know time and oven temperature for baking cupcakes?
Here is our cupcake version: https://thestayathomechef.com/chocolate-cupcake-recipe/
This is my go-to chocolate cake recipe when I make Black Forest Cake. The cake is moist and chocolatey and works perfectly dressed up with whipped cream and cherries! Yum
Thank you for sharing…it’s a keeper👍
This cake was really good!! I used a cup of coffee in substitute of the water (the other half cup I kept as water) It gave it a more subtle coffee flavor that I really enjoyed!! The cake itself was perfectly moist after baking, since I had it a day later after it set in the fridge for a celebration it was a little bit dryer but still a good texture.
I did change the recipe for the frosting though, as I felt 7 cups of powdered sugar would be way too much and I didn’t have much cocoa powder after making the batter.
Here’s what I did:
The butter and cream cheese content was the same, after creaming them together is when I deviated.
I got 2 bars of 70% cocoa Lindt baking chocolate and melted it in a bowl (I only used 1 bar and 4 squares of the other)
(Note: you can use darker but I prefer a semi dark)
I added the melted chocolate slowly to the creamed mixture until it was incorporated and also added about 3 Tbs of unsweetened cocoa powder (What was left in my carton, an approximate amount. I would add to your preference to be safe.)
After both the chocolate and powder was incorporated I added 1 + 1/2 cups of powdered sugar slowly.
After it’s all incorporated it should be a light brown. I had enough frosting to lightly cover the whole cake and add decorative piping on top. It was still plenty sweet, but it also had that nice dark chocolate flavor.
I love the combination of cream cheese and buttercream, I’ve never had it before but I’m thinking about making it my “Go To.” Whenever I’ve tried to make a buttercream it always seems to melt so quickly but the cream cheese helps stabilize it. It also helps that it’s absolutely delicious!!
Thank you for making this recipe, I’ll definitely be making it again some time!! :]
Amazing! New go-to chocolate cake!
Amazing! Absolutely love this cake!!
The best chocolate cake I have ever eaten in my life! I will never use box cake mix ever again. Thank you sooo much for sharing. Is there a way to make a yellow or vanilla cake urging this recipe that you know of? Please let me know. Thanks again! 🤗
So good! I would definitely try again! I tried this and it worked every time. Even if you aren’t a professional it still works. I would totally do again! Try your self!!!
The recipe worked for me and turned out delicious!
It was amazing! I made it for mother’s day and she was so surprised since I just turned a teenager. The only thing I suggest is to use krisco instead of butter. I used butter on two of the cake rounds and had to start over. 😬Other than that, loved it! Please keep me posted!!!!!