The Best Chocolate Cake You’ll Ever Have – Is it a bold claim to make? It might be, but after a scrumptious slice, I can attest to it! And the homemade icing is just as delicious. Why buy a store-bought cake when you can make the best chocolate cake ever yourself?
Whenever I bake a chocolate cake, I know the one thing I’m guaranteed to see his eyes wide open and ear to ear smiles. Chocolate cake has always been one of my hubby’s favorite desserts – they always seem to be a slam dunk way to make your company happy too. Oh and don’t forget Mother’s Day! She will be thrilled if you bake her one of these!
One of the reasons this cake is so scrumptious is because of the buttermilk. It’s dense and satisfying yet light enough to digest without that heavy overly chocolate taste.
And the frosting is intensely chocolatey thanks to a one-two punch of cocoa powder and semisweet chocolate. Don’t expect that nasty frosting from the can either – this frosting is creamy and spreads over your cake like a blanket of chocolate clouds.
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled
- You can bake in a traditional Bundt Pan.
- Combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended.
- Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
- Meanwhile, prepare frosting: In a small bowl, combine cocoa and boiling water, stirring until smooth. In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy.
- Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
I baked mine at 400°F for about 40 minutes. Be sure to do the toothpick test at about 30 minutes in to see how it's coming along. Since every oven varies, I always recommend doing this. You can always lower the temp as well - the original recipe said to bake at 350°F but that was for the layer cake so I adjusted the time and temp.
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Do you love a loaf cake that’s moist, sweet but not overly sweet, soft, and has a touch of lemon? Well, if that answer is yes, you are going to flip over this delicious Meyer Lemon Ricotta Pound Cake!
Please let me know if you get a chance to bake this heavenly yumminess and stop back to let me know how much you loved it too!
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