Get ready for the most heavenly chocolate cake experience! After years of testing, we’ve perfected the ultimate chocolate cake recipe to have your taste buds dancing joyfully. This rich and fudgy chocolate cake is a true indulgence for chocolate lovers, with a fluffy, moist crumb that melts in your mouth. The thick layer of decadent chocolate frosting takes it to the next level.
The best part? It’s incredibly easy to make, requiring just one bowl for the batter. Thousands of people worldwide have tried and loved this recipe, earning it the nickname “The Matilda Cake” for its resemblance to the decadent cake enjoyed by Bruce Bogtrotter in the movie Matilda.
Discover this chocolate cake perfection with our tried-and-true recipe along with our Black Forest Cake Recipe, celebrated by countless enthusiasts who agree it’s the most amazing chocolate cake ever. Let’s dive into the delightful world of chocolatey goodness, where simplicity meets scrumptiousness.
What Is Different About This Chocolate Cake?
- This cake is a breeze to make – I whip it up in just one bowl with a whisk! No need for a mixer, although I sometimes use my electric hand mixer for convenience.
- What makes this cake truly special is its incredible moisture. Seriously, it stays so moist, with the softest texture that lasts for days without drying out. The crumb structure is even and perfect, giving it that store-bought look but it’s all homemade with simple, real ingredients.
- And the chocolate flavor? It’s rich, smooth, and absolutely delightful. Each layer of this cake celebrates that deep chocolate taste we all crave.
- Let’s talk about the frosting. I top it with a fudgy chocolate ganache made with sour cream. Believe me, it’s a game-changer. Super easy to make, and no need for softened butter or icing sugar. Many folks have raved that it’s the best frosting they’ve ever made!
- Here’s the kicker – no buttermilk needed. While buttermilk is fantastic, not everyone has it in their fridge regularly. But fear not, because this recipe doesn’t require buttermilk, and it’s still the best chocolate cake ever!
Secrets for the Best Cake:
- Flour Mastery:
- Measure flour accurately; too much can make the cake dry. Use a food scale if possible. Gently spoon flour into the cup and level it off for precise measurement.
- Cocoa Choice:
- Use regular unsweetened cocoa powder; avoid the Dutch process as it may affect acidity and rise. For a richer color, swap 10-15 grams of regular cocoa powder with the Dutch process.
- Dark Brown Sugar Magic:
- Stick with dark brown sugar for extra moisture; the added molasses enhances the cake’s texture.
- The heat from Coffee:
- Use hot or warm coffee when mixing; the heat activates cocoa powder for a richer chocolate flavor.
- Gentle Mixing:
- Be cautious with mixing after adding dry ingredients; mix only enough to bring the batter together. Overworking can lead to a sunken cake.
- Optional Cake Strips:
- Consider using cake strips; moistened fabric wrapped around pans helps bake cakes evenly. They prevent fast outside heating, resulting in well-done edges and a moist inside.
- Perfect Doneness:
- Pull out cakes when a toothpick in the center comes out clean with a few moist crumbs. Cakes should appear slightly puffed in the center with somewhat bubbly surfaces.
Overview: How To Make This Rich Chocolate Cake?
This chocolate cake recipe is a game-changer for any baking enthusiast. Forget the need for specialty cake flour; all-purpose flour works wonders when measured correctly. Granulated and brown sugar add sweetness and moisture, while pure vanilla extract enhances the chocolate flavor, which is brought to life by using top-quality cocoa powder. The inclusion of two whole eggs sets the cake’s structure, and the star ingredient, sour cream, contributes to its moisture and rich flavor, making up for the absence of butter.
The secret to the cake’s unparalleled moistness lies in the oil-based batter and the unique use of hot coffee. This unconventional addition not only dissolves sugar but also activates leavening agents, ensuring the cake rises and sets instantly. The dark chocolate frosting, made from pure dark chocolate, adds the perfect finishing touch. The recipe’s simplicity is evident in its preparation – one bowl, one whisk, and no need for a mixer. It’s foolproof, creating a rich, fudgy chocolate cake with a flawless crumb texture.
The magic of this recipe is backed by science. The sugar-to-flour ratio prevents gluten development, ensuring a tender crumb. Cocoa particles disperse into the flour, breaking it up and interfering with gluten formation. The high water-to-sugar ratio guarantees a moist cake, as sugar binds water to prevent excessive evaporation. Trust the fluidity of the batter, follow the steps, and witness the science behind creating this heavenly chocolate cake and if you are truly a chocolate cake lover than i think a quick Chocolate Mug Cake would even be a perfect try for you. Get ready for a baking experience that’s as easy as it is indulgent.
The Rich Chocolate Cake Recipe
- Two 8-Inch Round Cake Pans
- Large Bowl
- Medium bowl
- Electric Hand Mixer
- Measuring cups and spoons
- Parchment Paper
- Wire rack
- 1,3/4 cups All-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup hot coffee
- 2/3 cup cocoa powder (I prefer this one)
- 1 tsp baking soda
- 1/2 cup packed light brown sugar
- 3/4 tsp salt
- 1/2 cup vegetable oil (I prefer sunflower oil)
- 1 tsp pure vanilla extract
Get the Oven Ready:
- Preheat the oven to 350°F.
- Lightly grease and flour two 8-inch round cake pans.
- Line the pan base with parchment paper.
Mix the Dry Team:
- In a big bowl, sift together flour, cocoa, baking powder, and baking soda.
- Add sugars and salt to the mix.
- Whisk it all up, getting rid of any lumps of brown sugar.
Team Wet Takes the Field:
- Grab a medium bowl.
- Crack those eggs in.
- Add oil, sour cream, and vanilla.
- Whisk them together till it's a happy mix.
Unite the Forces:
- Pour the wet team into the bowl with the dry mix.
- Get your electric hand mixer ready, set to medium-low.
- Blend them together. It's going to be thick and a bit dry.
- Here's the secret sauce: Gradually add hot coffee, twice, to avoid lumps.
- Keep beating until everything is smooth and lovely.
- Divide this fantastic batter between the prepared pans.
- Off to the oven for 30-33 minutes.
- Your cue that it's done? Cakes should spring back when you press gently, and a skewer should come out clean from the center.
- Let them cool on a wire rack for 15 minutes.
- Then, with a confident move, invert them onto the rack to cool completely.
- Once those cakes are cool, it's showtime!
- Crown them with my BEST Chocolate Fudge Frosting for the grand finale.
|Amount per Serving
|– Saturated Fat
|– Dietary Fiber
Note: Nutritional values are approximate and may vary based on specific ingredients and variations in the recipe.
A Guide to Remove Cake from The Pan!
- Prepare the Cooling Rack:
- To begin, get a cooling rack ready. Line it with parchment paper. This prevents the cake from sticking to the wire rack, making it easier to handle later.
- Knife Around the Edge:
- Gently run a knife around the edge of the pan to loosen the cake.
- Place Parchment-Lined Rack:
- Put the parchment-lined baking rack on top of the cake pan, covering the cake.
- Secure and Flip:
- Use oven mitts to hold everything together. Flip the cake pan over onto the cooling rack.
- Release the Cake:
- With the cake pan now upside-down on the cooling rack, gently tap on the bottom of the pan until the cake is released.
- Remove Pan and Parchment:
- Finally, remove the pan and peel off the parchment paper.
- Allow Complete Cooling:
- Let the cakes cool completely before handling or frosting. This ensures they are firm enough to decorate and serve.
How to Make Chocolate Fudge Frosting:
- Key Element:
- The star of the show is the super glossy chocolate fudge frosting, bringing the entire cake together.
- Appealing Look and Taste:
- Not only does it make the chocolate cake look tempting, but it also adds a layer of chocolate that’s just right – not too sweet and not too heavy.
- Butter Mixing:
- Start by mixing butter until it’s smooth.
- Add Flavors:
- Incorporate powdered sugar, salt, vanilla, and corn syrup into the smooth butter mixture. Don’t skip the corn syrup; it keeps the frosting glossy.
- Cocoa Mix:
- On the side, mix warm water with cocoa powder. Pour this into the butter mixture, causing the frosting to thin out – that’s normal. The added liquid gives it a very fudgy consistency.
- Chocolate Chips Melt:
- Meltdown an entire bag of chocolate chips and blend it into the mixture. The frosting will thicken a bit, achieving a soft pudding consistency.
- Chill and Mix:
- Chill the frosting for about 45 minutes for stability. Afterward, give it a good mix with a rubber spatula and check the consistency. If it holds its shape like the picture, it’s ready. If it’s too thin, chill until thickened.
Cake Pairing and Frosting Variety
- Perfect Match:
- This cake recipe goes great with chocolate cream cheese buttercream frosting.
- Experiment with Flavors:
- Feel free to get creative and try other frosting flavors to make your own special cake.
- Frosting Options:
- Consider these frosting alternatives:
- Chocolate buttercream
- Whipped chocolate ganache
- Ermine frosting
- 7-minute frosting
- Sweetened condensed milk frosting
- Pourable chocolate fudge icing (ideal for sheet cakes and 9×13 cakes)
- Consider these frosting alternatives:
How to Manage Leftovers?
Once I’ve put the frosting on, I cover it loosely with plastic wrap or use a cake dome.
I keep the cake at room temperature for up to 2 days or in the fridge for longer. If you want to know how long it lasts in the fridge, I’ve got you covered.
- Covering After Frosting:
- After frosting the cake, cover it loosely with plastic wrap or use a cake dome.
- Storage Duration:
- The cake can be stored at room temperature for 2 days or in the refrigerator for a longer period.
- Room Temperature Serving:
- For the best texture upon serving again, I make sure the cake is at room temperature.
- Freezing Buttercream and Ganache:
- Cakes frosted with buttercream or ganache freeze well.
- These frostings maintain their texture and taste through the freezing and thawing process.
- Freezing Method:
- Freeze the frosted cake uncovered initially until the frosting is firm to prevent sticking.
- Proper Wrapping:
- Once the frosting is firm, wrap the cake tightly in plastic wrap.
- Further, wrap it in aluminum foil or place it in a freezer-safe container to prevent freezer burn and odors.
- Thawing Process:
- To thaw, place the cake in the refrigerator for several hours or overnight.
- Before serving, let the cake sit at room temperature for about an hour for optimal flavor and texture.
- Frostings to Avoid Freezing:
- Some frostings, like those with whipped cream or cream cheese, may not freeze well.
- They can become watery or separate when thawed.
- Decoration Consideration:
- Delicate decorations or fondant may not withstand freezing well.
- It’s advisable to add these after thawing if possible.
Frequently Asked Questions (FAQs)
Q1: Can I make this recipe without coffee?
A: Yes! If you cannot drink caffeine, you can use hot water as an alternative.
Or, you can opt for decaf coffee instead.
Q2: Can I use this recipe to make cupcakes?
A: Yes, you can! Bake the cupcakes for 18-20 minutes. It works great for this purpose.
Q3: Can I make this recipe gluten-free?
A: Yes, you can! Easily make it 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.
Q4: What ingredient makes a cake rise: baking soda or baking powder?
A: Both! Both raising agents are used in this recipe to ensure it rises enough.
Q5: What can I use as a substitute for eggs in this chocolate cake recipe?
A: Options for egg substitutes:
Use 1/4 cup of plain yogurt per egg.
Mix 1 tablespoon vinegar with 1 teaspoon baking powder per egg.
Yes, you can use 1/4 cup of mashed banana per egg.
Substitute 1/4 cup of unsweetened applesauce for each egg.