“A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!” - by RACH56
Ingredients
Adjust Servings
Original recipe yields 1 - 4 layer 9 inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition
Amount Per Serving (12 total)
- Calories
- 655 cal
- 33%
- Fat
- 24.6 g
- 38%
- Carbs
- 111.1 g
- 36%
Based on a 2,000 calorie diet
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Reviews (1008)
Rate This Recipe
"WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but on..." See morely filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!"
pingdk
"I made one change based on an old tradition that was passed on to me; instead of using boiling water I used freshly brewed hot coffee. The cake was the best thing I have tasted and it stayed fresh an..." See mored moist in a cake keeper for a full week. I used a silicone bundt pan rather than round pans."
allermom
"This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don't worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WI..." See moreLL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13x9 and baked it for 45 minutes, and that worked beautifully, too. "
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