Best Chocolate Cake

This Chocolate Cake is seriously the best chocolate cake you’ll ever make. I absolutely love it. So moist and chocolatey! It totally turned me into a chocolate cake lover!

And if you saw Monday’s post, then you know another giveaway is happening today to continue my 2 year blogiversary celebration! Today we are giving away a 16 GB Wifi iPad Mini! It’s perfect for checking out my blog and following the recipes when you’re ready to start baking. :) So be sure to enter below! Of course, if you’d rather, you also have the option of a $300 amazon gift card instead of the iPad Mini. And if you haven’t entered for the KitchenAid Mixer from Monday, be sure to enter here.

Best Chocolate Cake - incredibly moist and chocolatey!
Best Chocolate Cake - incredibly moist and chocolatey!

So back to the chocolate cake. When I said that this cake turned me into a chocolate cake lover, were you wondering if I wasn’t before? Well, it’s true. I wasn’t. Growing up, I was more of a vanilla or other fun flavor kinda kid. I think it’s because store-bought chocolate cakes just do not compare to homemade. I don’t bother with them. Not chocolatey enough.

But once I made this for the first time a fews years, my chocolate world came right. I literally cannot stop eating this cake every time I make it. It is so moist and chocolatey, it should be illegal.

Best Chocolate Cake - incredibly moist and chocolatey!
Best Chocolate Cake - incredibly moist and chocolatey!

I actually made it again last week for another cake creation and even when I cut the domes off the top, I keep them and eat them. No part of a cake this good should ever go to waste! I offered the hubs a bite, and he took one, but then didn’t want anymore. His ability to resist sweets is inhuman.

But then he came back to me later wanting some. He was all, “where’s the chocolate cake?” and I was all “there wasn’t that much and you declined. I ate it. You snooze, you loose, my friend.”

Best Chocolate Cake - incredibly moist and chocolatey!
Best Chocolate Cake - incredibly moist and chocolatey!

And I know there are like, a bagillion chocolate cake recipes out there, but seriously. This is a must try. And I really recommend using the dark chocolate cocoa, instead of regular cocoa. It adds such a deep chocolate flavor. Unlike biting into a piece of dark chocolate candy, it’s not bitter at all in cake with all the added sugar. :)

Plus, like all terrifically easy cakes, you only need one bowl! I LOVE easy!

Be prepared though, it is a very thin batter. And no, it’s not a typo down there. It’s a slow-bake cake and bakes at 300 degrees – crazy stuff!

I made it for my niece’s birthday last year, by request. Like I said, it’s a favorite.

Well, when it was served, one of the moms asked my sister-in-law where she’d gotten the cake. She pointed at me and the mom came over to ask me about it. Turns out she has two restaurants in Atlanta and was curious if I’d be interested in making cakes for her restaurant.

Whaaaaaat?!?

Best Chocolate Cake - incredibly moist and chocolatey!
Best Chocolate Cake - incredibly moist and chocolatey!

Pretty neato, but I actually said no. Between working full-time, blogging and having some semblance of a life, I’ve got little time for anything else. Sure I could’ve taken time away from something else to do it, but the great thing about blogging is that it’s on my time, not someone else’s. At least, for the most part.

But the point is – this cake is THAT good! Make it and you just might be asked to bake for a restaurant. And whether you want to actually do that or not, don’t you want to be the one with a cake that’s so could you could bake for a restaurant? You know you do. :)

So be sure to make this cake and don’t forget to enter the giveaway below and the mixer giveaway from Monday. AND, if you’re feeling lucky, I still have a giveaway going on that began last week, for $400 back to school cash. SO MANY THINGS TO WIN! You can do it!

Best Chocolate Cake - incredibly moist and chocolatey!

IPadMiniGiveaway

Best Chocolate Cake

Yield: 3 layer 8 inch cake

Ingredients

Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

Chocolate Icing
1 1/4 cups butter
1 1/4 cups shortening
9 cups powdered sugar
2 tsp vanilla extract
1 cup Hershey’s Special Dark Cocoa powder
4-5 tbsp water/milk

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla and 1-2 tbsp water or milk and mix until smooth.
10. Add another 5 cups of powdered sugar and mix until smooth.
11. Add cocoa and mix until smooth.
12. Add more water or milk until the right consistency.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
15. Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
16. Add final layer of cake on top and ice the outside of the cake.
17. Finish of with sprinkles or other decoration.
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Enjoy!

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Snickers Cupcakes #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanut butter! Topped with peanut butter icing!

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S'mores Cheesecake


Comments

  1. WOWZA!!! This cake looks so yummy!! I am glad I do not have this cake here right now because I think I would eat a slice for breakfast. Have a beautiful day!! Thanks for the great giveaways and congrats on the blog anniversary!!

  2. This chocolate cake is beyond amazing. No wonder you got offered a job!
    How do men eat one bite of cake and walk away? How?!
    Mir recently posted…Birthday Cake Mini-CheesecakesMy Profile

  3. Lindsay, Happy Blogiversary! I will definitely keep this recipe handy, but I don’t think mine would turn out as pretty as yours. Seriously friend, you are talented!
    Beth @ The First Year recently posted…Chocolate Bowls with Peanut Butter Mousse, Peanut Butter Cup Crumbles and a Chocolate Dipped PretzelMy Profile

  4. Hi Lindsay, Happy Blogiversary. This looks like heaven on earth… I am going to try this the weekend. I just want to check with you on the oven temperature and baking time. You mention in the recipe that you bake at 300 degrees for 30-33 minutes. Then you mention bake for 45-50 minutes. Do I understand correctly that the 45-50 minutes is at a different temperature ?(after the 30 minutes @ 300 degrees) At what degree do you bake it for this period? Also, in case I use regular coco powder (not the dark chocolate) – is there a change in the quantity or do you use the same amount?

    • lifeloveandsugar@gmail.com says:

      Hi Marinka! Thank you for pointing that out – it’s baked at 300 degrees for 30-33 minutes. The 45-50 minutes was a carryover from something else and I missed it. It’s gone now. :) Enjoy the cake!

  5. Oh my, that cake is just screaming chocolately deliciousness! I love all of your tall layer cakes and your pictures are just amazing!
    Heather @ Shards of Lavender recently posted…Jungle Jim’s International Market {Eastgate}, Part 1My Profile

  6. That looks delicious! I definitely want to try this soon!

  7. Get outta here1!! If you tell me that you have some of this cake in the fridge at work, then I will be in my car in the next 10 minutes. This looks AMAZING!!! Pinned. I’ve never slow baked a cake before, so that needs to happen in my kitchen asap. One bite?!?! Inhuman is right.
    Lindsey @ American Heritage Cooking recently posted…Healthy Tropical Oat Bars {Vegan, GF Option}My Profile

    • lifeloveandsugar@gmail.com says:

      Thanks Lindsey! I actually made this cake a while ago and held onto it for this occasion. :) New things the fridge constantly!

  8. Hi Lindsay! I just discovered your blog today and WOW! I kinda love/hate you for all the yummy temptations!! I just wanted to say that this cake, and the frosting job, look freaking amazing. Kudos to you and keep up the good work!! :)
    Jaida (Sweet Beginnings) recently posted…Taco Tuesday: Crispy Chipotle Shrimp Tacos with Chipotle Lime SauceMy Profile

    • lifeloveandsugar@gmail.com says:

      Thanks so much Jaida! I have a love/hate relationship with the temptations I bake too. ;)

  9. Holy Shiz this cake is down right amazing. I am making this for Dell for our anniversary in September!
    Julianne @ Beyond Frosting recently posted…No-Churn Cake Batter Cookie Dough Ice CreamMy Profile

  10. Happy 2 years! I am also usually a vanilla cake person but, usually when I am craving chocolate, I want SO. MUCH. CHOCOLATE. and this cake looks perfectly chocolately! Love it!
    Michelle @My California Kitchen recently posted…Biscoff-Filled Browned Butter S’mores CookiesMy Profile

  11. Happy Anniversary

  12. Happy Blogiversary!! :) That cake looks amazing!!! Definitely going on my must-do-list! :)
    And the giveaway sounds amazing, too, of course! Would love to win!!
    Sandra Klary recently posted…In not even 1 monthMy Profile

  13. this is the most beautiful cake I’ve ever seen. WOW!
    Angelyn @ Everyday Desserts recently posted…Toasted Marshmallow BlondiesMy Profile

  14. Looks awesome and super chocolatey.

  15. This really DOES look like the best chocolate cake! And my husband is the same – he can totally turn down cake/sweets while I’m sitting there stuffing my face. So not fair. Thanks for letting me in on the giveaway! xo
    Ashley @ Kitchen Meets Girl recently posted…French Breakfast PuffsMy Profile

  16. I will totally be trying this!!!

  17. Nivedita says:

    Congratulations on the blog anniversary Lindsay!!! I am drooling over the cake!!!

  18. Carol Kemp says:

    Looks so yummy. Must make.

  19. Happy Blogiversary! Need to carve out some time to prepare this. My coworkers will be happy

  20. Denise Gilbert says:

    Wow! Talk about chocolate overload!! This cake sounds amazing!

  21. Your treats look delish!

  22. That looks insanely delicious!! I have a really bad habit of eating all the cake domes I cut off or cube up for a trifle!! Pinned!
    Jaren (Diary of a Recipe Collector) recently posted…Patty MeltsMy Profile

  23. what frosting tip did you use for the top?

  24. Hi!!
    What can I put instead of Hershey’s powder and buttermilk? Because I don’t have them in my country….

    • lifeloveandsugar@gmail.com says:

      Any kind of cocoa powder you have access to should work, and you can replace the buttermilk with regular milk. Enjoy!

  25. Girl this cake will be haunting my dreams!!!! And I can’t believe you have only been haunting this blog space for 2 years. You are a true star, professional and amazing baker who I am so glad to know and call my friend! I am so excited for all of your success and I know it will only get better!
    Jocelyn (Grandbaby Cakes) recently posted…Plum Nectarine GaletteMy Profile

  26. Have you ever replaced the hot water with hot coffee? My current favorite recipe does that and it has a very nice rich flavor.

    • lifeloveandsugar@gmail.com says:

      I don’t think I have done that in this recipe, but I’ve done it in others. You certainly could in this one too, however it is quite rich already. :)

  27. I am so glad I stumbled upon your website. I have been on the look out for a great chocolate cake. I have tried many homemade chocolate cakes but they don’t seem to do the trick for me. I can’t wait to try it because it may be “the one”. Thank you for being so generous and sharing your recipes. Happy Blogiversary!!!

  28. Although I could really use that gift card, I really can’t wait to try a vegan version of these delicious looking cakes. Simply devine

  29. I love you Recipes and pics I tired One Recipe with my mum it was sooo yummy and delicious.
    I can’t speak english soo good that Is why I can’t Write everything what I want to to say but happ Blog Birthday and happy Anniversary!
    P.s. I’m from Germany ;)
    Loveyourblog recently posted…Best Chocolate Cake and Blogiversary iPad Mini or $300 Amazon Gift Card GiveawayMy Profile

  30. This looks like the BEST chocolate cake. Oh the darkness of it! I’m drooling. Pinned!
    Dorothy @ Crazy for Crust recently posted…Brownie Cookies from scratchMy Profile

  31. Happy 2nd blogiversary! AND this cake looks ah-mazing! I’m just starting out and can only hope to have a blog as beautiful as yours one day :)
    I’d love to pick your brain sometime and maybe get some advice?
    Sharon | What The Fork Food Blog recently posted…Peach Pie Overnight OatsMy Profile

  32. Oh my god! This looks A-M-A-Z-I-N-G! I’m definitely going to try this, thanks for sharing! Pinned!
    Manali @ CookWithManali recently posted…Whole Wheat Pita BreadMy Profile

  33. I’m curious about the 9 cups of sugar…isn’t that a tad bit too much? I feel like everytime I work with powdered sugar it comes out overwhelmingly sweet.

    • lifeloveandsugar@gmail.com says:

      The standard amount of powdered sugar for buttercream is 4 cups per 1 cup of butter/shortening. You can use less, but it will decrease the volume of icing. I believe I used most of the icing for this cake.

  34. Yezmin Parziale says:

    Lindsay, Happy Blogiversary! :)

  35. Amazing on soooo many levels. I can’t seem to leave your blog. . LOVE this cake!
    Alice // Hip Foodie Mom recently posted…The Best Toast You’ll Ever HaveMy Profile

  36. This is in my oven right now! Will let you know after dinner how everyone liked it. The house sure smells delicious.

  37. YUM-MERS!!! can’t wait to try it. Can you only use this recipe for 3 8inch pans? or could you use it in a bigger cake pan and cut levels with a knife? I’m trying to make a tiered cake for my niece’s Sweet Fifteenth and I am so not a professional baker. I have a square cake pan for the bottom, round for 2nd tier and a heart for the top… I thought I’d make them and cut them into 3 levels each and use a strawberry mousse frosting in between. Am I crazy? Can I do this? I thought I’d give it a try with your delicious looking and easy recipe here. Any tips would be appreciated!

    • lifeloveandsugar@gmail.com says:

      Yes, you use other size cake pans, you just might need to adjust the amount of batter. I’ve used it in layered cakes before though – it holds up well.

  38. Hi. Did you choose a winner for this?

  39. This looks amazing! Think I will try it for hubby who LOVES chocolate cake! (He could probably eat the whole cake and he would still be “turn him sideways and mark him absent” thin. So jealous!, I just need to look at it and I’ve put weight on). One question though, can I substitute shortening for butter? If so is it still the 1 1/4 cup? To be honest, I don’t even know what shortening is, we don’t tend to have it in recipes in New Zealand.

    • lifeloveandsugar@gmail.com says:

      My husband is the same way – never gains a pound! Not fair. :) You can definitely use all butter in the icing. You’ll use 2 1/2 cups total of butter.

  40. This cake is yummy!! It’s the recipe I use too. I read once that this is a very old Hershey’s recipe. Very popular.

  41. This cake looks incredible! I am wondering what the baking time would be for cupcakes. I usually bake them at 325 for about 18 minutes.

  42. This is almost exactly the recipe my mom had and I’ve been making for 35 yrs starting with my first failed attempt at 10 or 11. Back then she used shortening but I use only butter. It is the best chocolate cake recipe ever!

  43. This cake looks wonderful!!!!
    My question is if i use tihis chocolate icing can i cover with fondant?
    I have to make a chocolate cake with a chocolate icing i like to try your recipe!!
    Thank You

    • lifeloveandsugar@gmail.com says:

      Yes, you can cover this icing with fondant. I have done it before. If you want really sharp edges though, I think ganache works best under fondant.

  44. I like to make this cake on the weekend
    If i baking in a 8×12 pan
    Can you let me know how long i should bake???
    Thank you!!!

    • lifeloveandsugar@gmail.com says:

      I have never made it in an 8×12 pan, so I’m not sure. I’m sorry Monika. I’d try at least 20 minutes, then watch it.

  45. Hi can you bake it as one cake or is best too use the three tins

    • lifeloveandsugar@gmail.com says:

      I’d recommend at least using two pans. I’m not sure how it’d bake all in one 8 inch pan. You could do it as one layer in a larger pan – maybe a 12 inch?

  46. Debbie Bosshart says:

    Did you use cake flour or all purpose flour???

    • lifeloveandsugar@gmail.com says:

      You can actually use either without changing anything else. I’ve used both, but I used all purpose flour for the one in the photos.

  47. Aileen atinaja says:

    Happy blogiversary Lindsay…Thanks for sharing your recipes to your readers…They all look heavenly delicious and doable… Makes me want to try and bake them all!

  48. Hi i am surprized it doesnt have any baking powder .unless u use the cake flour and i dont think i read that.!!can u plz specify what us youe leavining agent to raise rhe cake??

  49. I made this cake without the icing and it was amazing! It was very rich and moist. It was a hit with everyone.

  50. So, I’ve got this co-worker that makes the most amazing baked goods – so amazing that when she bought a new house, the only fitting house-warming gift we thought appropriate was a new Kitchen-aid Mixer. Why am I telling you this? Because she always makes obnoxiously amazing baked goodies for each of our birthdays. When it came to her birthday, I knew I had to make something amazing for her. It was getting close, and I was at a loss. The other day, I found this cake in my FB feed, I knew I had to make it! This weekend, I made the cake and brought it in this morning. To say people loved it is an understatement. Most of the words used were 4 letters words and not PG-13 (but in a totally good way! ) Here are a couple I can repeat: “Sweet Jesus!! Your cake is awesome!” and “I will have dreams of that cake .. . . just perfect.”. I already have about a dozen “orders” for upcoming birthdays. So, thank you for helping me make a cake that is amazing enough to show my friend how amazing she is.

    • lifeloveandsugar@gmail.com says:

      What a great review Stacey! :) I’m so glad everyone loved it and you were able to share it with your friend!

  51. Hi, I’m from Australia and wanted to clarify if it was 300 degrees Celsius or Fahrenheit? The cake looks great!

    Thanks!

  52. Hey! I absolutely love your site and I just made the cake and the flavours are great but the cake just fell apart when I was frosting it. I don’t know what happened. One second everything is fine as I am frosting and the next second, boom, it’s falling apart. If you could please help me figure out what I did wrong?
    P.S. If I haven’t mentioned how much I love your website, I have to say I absolutely adore it.

    • lifeloveandsugar@gmail.com says:

      Thank you Amna! I’m glad you enjoy the site. I’m so sorry you had trouble with the cake. It’s definitely a moist one. When you say it fell apart, what do you mean? Did the cake split? If so, did you cut the domes off of the layers?

  53. I just came across your blog and saw this amazing cake. I will be making it ASAP! How, oh how, do you get your icing so smooth and the edge so sharp?!?

  54. Hi! I would like to ask you some questions! May I know what flour to use, all purpose flour or cake flour? Can I replace shortening with butter instead? How long do I have to bake if I am using only 2 cake pans? I really like your recipe, can’t wait to make this heavenly cake! :)

    • lifeloveandsugar@gmail.com says:

      Hi Patty! You can actually use all purpose or cake flour. I’ve used both and they both work great. You don’t have to change anything. The version in the photos is all purpose flour though. You can replace the shortening in the icing with butter, if you prefer. If only using 2 cake pans, I believe you’ll bake them for 45-50 minutes, but it could be a touch longer.

  55. Hi! Congrats on the anniversary. I was wondering why the shortening in the frosting versus butter? Is it taste, texture or ability to store cake at room temperature longer. Also, how do you store it? Have you ever made this the day before the event? Thanks!

    • lifeloveandsugar@gmail.com says:

      I personally prefer the taste. I think all butter tastes too buttery. But I also like the shortening because at warmer temperatures, it won’t melt as quickly and holds up better. Before icing a cake, I usually store it in the fridge, but once on a cake or cupcakes, I leave it out since I don’t like to refrigerate my cakes. And yes, this cake is very moist, so it can be made a day or two ahead of time and still be moist and fresh.

  56. I don’t eat cake too often because I’d be as big as a house. But when I do, I love a simple homemade recipe using fine ingredients. So I must try this!

    Great blog, Lindsay. If I could eat sweets and still look like you I’d make them a staple and not just a treat!
    Debra Turner recently posted…My Best Bean SoupMy Profile

    • lifeloveandsugar@gmail.com says:

      Thanks so much Debra! I definitely have to get my butt to the gym regularly, or I’d be the size of a house! :)

  57. Sherrie D. says:

    Made this cake a couple of days ago and the husband and I have almost completely finished it! This will definitely be my go-to recipe for chocolate from now on! We love it!

  58. I make this same cake but use regular milk and hot coffee instead of hot water, well I guess it is not the same but everything else is exact, great cake

  59. I made this cake for my birthday and it has to be my favorite homemade cake ever! The frosting is just delicious!!

  60. Do you handmix this batter, or do you use an electric mixer?

Trackbacks

  1. […]  And then go visit Lindsay and say Happy Blog Birthday…today she has a pretty sweet looking Dark Chocolate Cake that I wish I had a slice of to celebrate with […]

  2. […] sure to stop by and say Happy Blogiversary to Lindsay today and check out this ridiculously amazing Best Chocolate Cake recipe she’s sharing today – holy […]

  3. […] you enter to win, don’t forget to go say hi to Lindsay! She’s sharing a the Best Chocolate Cake today, and hello, I would love a slice of […]

  4. […] closer. One because she is super fun to hang out with and two because she makes things like this chocolate cake. Please join me and a few of our friends for this awesome […]

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