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.
Had a party last Saturday. One of the guests had a birthday and she loves chocolate cake. I have never made a homemade cake before. I went out and bought three 9″ pans. I made a single layer cake as a trial run with Hersheys, and it was divine. Splurged on Ghirardelli for the party cake. Used 1/2 Hershey’s dark chocolate in the icing per your instructions. The one substitution I made was canola oil instead of vege oil. It is tasteless so was an OK sub. Otherwise I followed your recipe to a T. Also bought a bent metal icing spatula. I was happy about how beautifully your icing spread and how easy it was to work with for this novice. And it tasted fantastic too! I was amazed by how dramatic a three layer cake is to present. Lots of ooohs and aaahs! Fabulous, fabulous, everyone loved it. Thank you for sharing this and I will make it again when a special occasion arises.
Hey, can I use unsalted butter?
Yes, but add an additional 1/4 teaspoon of salt
I made this cake yesterday for a “Matilda Cake Competition” at work. It was just for laughs but this cake totally won. Everyone was so amazed. It is literally the best chocolate cake I’ve ever tasted. So easy to make but absolute Heaven. You should come up with some more cakes! I’ll be using your vanilla one in the future. I will never make any other chocolate cake again. Wow! 5 stars!!
Zachary Rappley, Naples, FL
Hi.. will this chocolate cake hold up its shape in a giant cupcake mould? Please do reply I need to bake one tomorrow!! ???
It should!
I rarely post replies, but I had to for this cake. I am a great baker but I shy away from chocolate cake, because they never seem to turn out chocolate or moist. My son asked for a chocolate on chocolate cake for his birthday which is today. I baked the cake last night and I really thought the batter was too wet. However, this cake is perfect and it tastes delightful. I used warm coffee versus water and I am filling it with ganache and icing it with the frosting from the recipe. Even though I have not frosted it yet, I tasted the cake as I leveled it and it almost doesn’t need frosting. This is my forever recipe for chocolate cake.
It sure is an amazing chocolate cake.
tried it and the whole family loved it!!!!!!!!!!!
Hi! Thanks for the recipe! Do you know if this cake would be stable enough to stack another smaller layer on top?
Yes it is.
The cake turned out amazing! Everyone loved it. I received some great compliments like “this is the best cake I’ve ever had.”
This receipt indeed makes the most amazing chocolate that I had ever tried! The cake is super moist and soft, with super rich chocolate flavour! The frosting is amazing as well which enriches the chocolate flavour of the cake, making it more creamy and deviled. Cream cheese is the key of the frosting, you can’t really taste it exactly when having the cake but it can really flavour your frosting and make it less heavy compared to a fully buttercream recipe. Remember to add vanilla extract as well it really matches with the chocolate,
I divided the recipe by 4 which was sufficient to make a 6″ cake of 4 layers, for frosting I divided it by 3 which was enough for coating a 6″ 4-layers cake plus a bit leftover. For the powder sugar, instead of adding 3 cups after calculating the adjustment, I added only 2 cups and turned out the sweetness and the consistency were just perfect for me, otherwise it would be too sweet.
It would be great if I could upload my cake pictures here but I can’t, but trust me for the first time making it, it was super easy to make and eventually gave a greatest success!
p.s. I used Valrhona 100% cocoa powder which is the key of such a deviled chocolate cake.
I subbed the milk with lemon juice and cut the cocoa out completely and made the most amazing lemon cake! Thanks Raechel! ?