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.
Is the buttermilk at room temperature?
No, it doesn’t have to be.
I used two 26cm rounds instead of three 9inch ones and then cut both cakes in half before assembling and frosting.
It turned out amazing! I got a ton of compliments and requests for future birthdays.
Great recipe!
My husband was excited to make this cake. He’s quite anal, so he swears he followed the directions exactly. I only had CAKE flour, and I made his buttermilk with half and half an vinegar. The batter was *very* watery, and he added 3/4 cup of additional flour.
Any ideas?
I suggest following the recipe. Cake flour was not called for in this recipe, and half and half and vinegar is also a substitution. It’s hard for me to guess what went wrong when so many substitutions were made.
Hi there
I am making this for my sons birthday but live in Uk . I think our cups are different . I just measured 3 cups flour and can only get 400g max . But then when I look at the wet ingredients it says 1 and 1/2 cups is 350ml when 1 and 1/2 of our cups is 175ml . So if anything our cups must be bigger . So I don’t understand how I only get 400g flour in 3 of them . Just don’t want to have too much wet and not enough dry …. are you sure it was 450g flour? Can you just confirm the size of your cups . Sorry to be a pest . Cake looks amazing . Thanks
Sam
I hand weighed every ingredient multiple times. I didn’t use any conversion calculators, etc. So yes, I’m sure that my written recipe for the metric measurements is correct.
I need to make my cake 3 days ahead. Does this cake freeze and thaw well (without icing)? Thanks.
Yes it does!
BTW Rachel, I commend you on your patience and do not know how you keep it together with some of these questions which have been repeated over and over. I highly advise those who want to make this cake to look to see if your question may have already been answered. It would save Rachel a lot of time and peace of mind. 😉
do you have to refrigerate the cupcakes with whipped ganache frosting?
No you do not.
In your video you don’t say anything about vanilla extract but in the actual written recipe you have vanilla in the cake and in the frosting. Which way is it suppose to be?
Yup, I accidentally edited out the vanilla extra and there’s no way for me to re-edit it once it has been uploaded.
Can i use evaporated milk for using the buttermilk?
No, but here is a list of acceptable substitutes: https://thestayathomechef.com/buttermilk-substitute/
Best Chocolate Cake!!! I am going to try it