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The BEST Chocolate Cake Recipe, So Rich, Moist and Intensely Chocolatey

It’s the ULTIMATE chocolate cake recipe, and if you’re looking for the very best chocolate dessert to indulge on, then search no further. It’s a tried and true classic.

It’s everything rich, moist and chocolatey, which gets even better with the frosting’s combination of cocoa powder and semi-sweet chocolate, giving you an even more intense chocolate flavor to your cake. It’s intensely chocolatey…

So skip the boxed pre-made brands. This recipe will be SO WORTH IT, especially when you want to impress someone. It looks so good, I just want to eat this entire slice of chocolate cake in ONE BITE! It’s a keeper!

It’s everything rich, moist and chocolatey that makes it the best you’ll ever have!

HOW TO MAKE THE BEST CHOCOLATE CAKE “YOU’LL EVER HAVE”

Cook time: 22-25 minutes
Inactive: 55 minutes


Ingredients:

Cake (3-layered)

  • 2 Cup all purpose flour
  • 1 Cup unsweetened cocoa
  • 1½ Tsp baking soda
  • 1/4th Tsp salt
  • 3/4 Cup Butter or Margarine, Softened
  • 1 Cup packed brown sugar
  • 1 Cup granulated sugar
  • 3 large eggs
  • 2 Tsp vanilla extract
  • 1½ Cup low-fat buttermilk

Frosting

  • 1/3 Cup unsweetened cocoa
  • 1/3 Cup boiling water
  • 1 Cup (2 sticks) butter or margarine, softened
  • 2 Tbs confectioners’ sugar
  • 12 oz. semi-sweet chocolate, melted and cooled

Directions:

  1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In 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.
  3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
  4. Meanwhile, prepare the frosting. In small bowl, combine cocoa and boiling water, stirring until smooth. In 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.
  5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.