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Cake 8
Cake 8
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This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using
any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a
piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A
decades search was worth the wait. Every…decadent…bite. Who wants cake?
MY OTHER RECIPES
Can I make this recipe into only two layers? Can I make this recipe in a 9×13
pan?
Yes you can, for both you’ll need to divide the recipe by 2/3rds. I realize that there are 4 eggs in
this recipe so that’s the hard part. Just use 3 eggs.
Yes you can. Another option is to add 1 teaspoon of espresso powder. Either will work.
I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely
available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or
cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend
using cheap store brands.
I used half Hershey’s Special Dark Unsweetened Cocoa powder to achieve the dark looking
frosting.
If you like this recipe, be sure to check out my other amazing cake recipes:
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.
The Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just
as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the
chocolate cake you've been dreaming of.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Pin Rate
Servings: 16 Serving
Ingredients
butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
US Customary - Metric
Instructions
1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out
the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer
using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until
smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to
divide it evenly.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to
cool completely.
7. Frost with your favorite frosting and enjoy!
1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or
stand mixer for best results
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable
consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
For metric measurements, click on the metric tab. Bake at 176 degrees celsius in three 23
centimeter pans
Nutrition
Calories: 767kcal | Carbohydrates: 119g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Cholesterol:
105mg | Sodium: 668mg | Potassium: 383mg | Fiber: 5g | Sugar: 91g | Vitamin A: 16.5% |
Calcium: 9.6% | Iron: 20.3%
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
This recipe first appeared on The Stay At Home Chef on February 26, 2013
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Reader Interactions
Comments
1. M says
I was thinking of halving the recipe and using 2 — 8 in rounds? Do you think there
would be enough batter?
Reply
There’s enough batter, it’s just a matter of how thick the 8 inch cake will be.
Reply
2. Lindsay says
Should I use regular cocoa in the cake and Hershey’s special dark in the frosting?
Reply
3. Bodour says
It’s really the best chocolate cake ever, thank you for this recepy.
Reply
4. JC says
Fabulous recipe. The Cream cheese is an excellent addition to the icing, the cake light
and tasty without being too rich. A must make again…will share with all my cake loving
friends.
Reply
5. morgan says
Reply
Reply
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