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.
If I want to use Hershey’s Special Dark Cocoa for the cake, do I need to make any other adjustments, like to the sugar?
No, you do not.
I tried your cake recipe today and it’s so moist! I love it. Thank you so much!
When I use the whole cup and a half of water, it was very liquidy. Is it supposed to be? My cakes took a long time to get the middle cooked then collapsed. What is my problem?
Paige! Very seasoned baker here who went to cake and pastry school. Yes, chocolate cake is very very runny. Completely normal! Just a couple little troubleshooting tips for you. One, make sure your ingredients are measured very accurately. TOO much liquid can cause the cake to collapse. I also suggest buying an oven thermometer and checking/calibrating your oven temp as needed. An incorrect oven temperature can throw off your cake and definitely sink the middle. Be sure to also check your baking soda and baking powder expiration dates and replace them regularly to check them fresh and working well. Hope any of that helped!
My cakes did the same thing. I was pretty sure by just looking at the batter that there was way too much liquid….it looked nothing like your batter in the video. I saw your reply here to Paige’s post, I’m just double checking… 1 1/2 cups water is correct? My ingredients are all fresh. Maybe weighing the flour for accuracy is better? I’m also at 4800 ft elevation but rarely need to adjust baking . Any further advice? Thanks for sharing!
The recipe is correct as written. People often measure cups of flour in slightly different ways. You can always try following the metric measurements above for better accuracy.
Mine was really runny and I decided to add a bit more flour til it was a better consistency and it turned out great and did not fall. I did initially follow the recipe to a T. Use your best judgment.
I followed the instructions to the letter and my batter came out really runny, as well. Looked more like thick chocolate syrup than batter. I was really nervous it wouldn’t turn out. However, it baked really well and didn’t collapse. I had to extend the bake time to about 43 minutes before the skewer came out clean, but it turned out great!
Could I use butter instead of oil?
We do not recommend it as the cake is much more dry.
Can i add walnuts???
Should be able to!
Can this be baked in a bundt pan? If so, should I do the full recipe or reduce it?
2/3 of the recipe fits in a standard size bundt pan and it takes approximately 1 hour to bake.
Hi!, Happy New Years!!!
Will this cake recipe be good to use for tiered (stacked)wedding cakes?
People have reported that it works well.
Love the frosting but mine didn’t come out as dark. How do I get that deep dark color in the frosting?
The color comes from the darkness of the cocoa powder you use. I used Hershey’s Special Dark
This has been THE birthday cake for my family for the past few years – we all LOVE it! It does make a huge cake though that is way too much for the four of us, so I usually cut the recipe in half and divide into 2 8″ pans. It is absolutely my favorite chocolate cake ever!
This is a perfect recipe!