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.
You’ve got the name correct, the MOST AMAZING Chocolate Cake ever. Not sure why anyone would consider substituting or changing this recipe in any way. It’s total perfection!!!
Many thanks!
do you have just the receipe listed somewhere? i need the directions/ingredients listed out for me. its too difficult to watch the video and try to keep uo and bake at the same time. tx.
Yup! It’s right below the video and right above the comment section 🙂
Thank you! I followed the recipe with the help of the video and it came out amazing! This recipe is definitely a keeper! My only complaint is that many of these posts are redundant and/or unnnecessary! Many can be answered with a simple internet search. If you change anything to this recipe then it is not the same recipe.! If you have allergies or food concerns, search for recipes geared towards your personal concerns. It is unnecessary and rude to clog up the posting section with your personal issues!! Very inconsiderate!!
Thank you for your lovely recipe for chocolate cake. Please excuse me for asking but can the amount of sugar be decreased, unfortunately my grandfather have diabetes.
I don’t recommend changing amounts in the recipe because it impacts the overall chemical balance of the cake and the cake may not set up properly.
I’ve made this cake and LOVE it, thank you! I’m wondering if it freezes well and if so could I use it for a stacked sculpted cake? Im making a Cookie Monster cake for my nephew and just love this cake.
Yes, it freezes beautifully.
This cake is amazing! It tastes like what you would imagine that Matilda cake would taste like! For anyone making it for the first time, I suggest following the recipe as it is written. After the first time, you can try making adjustments, so you’ll have a point of reference. Also, I used aluminum disposable pans because I only have 2 rounds, I just made sure to keep a close eye on them in the oven. Worked fine, but that is the only thing I changed! This cake is the real deal! Thank you for the only chocolate cake recipe I will ever use! Definitely the BEST!!
This cake is amazing. It’s my husband’s favorite. He actually said it is the best chocolate cake he’s ever eaten. ???? I followed the recipe exactly as stated
Wow! This is so amazing! It’s moist, rich, and delicious. This is now my go to chocolate cake recipe. I can’t wait to try the vanilla one! 5 stars (my phone will only allow 4?)
This cake is perfection as the recipe is written… When you alter it, it becomes something else…So if you change or swap ingredients and you dont like the cake then please dont leave a rating on it… It is unfair as it is NOT her recipe you ended up with. For any chocolate love (like myself) this is the ultimate chocolate cake… Its perfect!! Try is as is..you wont regret it!
I made this cake for my son’s 6th birthday party and it was delicious! I layered it with the “Most Amazing White cake” with chocolate hazelnut filling and covered it with a white cream cheese frosting, definitely will be my go to chocolate and white cake recipe from now on. Thank you so much for sharing your Awesome cake recipes!
What kind of cream cheese did you use? Philadelphia will be fine?
Philadelphia is just a brand name of cream cheese. It’ll work fine 🙂