If you're searching for the best chocolate cake ever, look no further. Today we're sharing our favorite homemade chocolate cake! The "Perfect Chocolate Cake" is an adaptation of a recipe from my dear friend Robin years ago. It's our most requested cake by family and friends. We simply love it. The cake is dense and moist and the frosting (the perfect chocolate cake frosting), is as deliciously fudgy as you can get.
A filling of fresh whipped cream adds variety to the dense chocolate flavor and texture. In our opinion, it's hard to find a better chocolate cake. You can make this cake with two or three layers. We prefer a triple layer chocolate cake as we're always up for more filling!
Most requested cake
I've made a few short-cuts and tweaks to this recipe over time, and I'll let you in on those little secrets too! Pretty much since my kids have been teens, this is the cake they request for their birthdays when we're together. Perfect chocolate cake has the best flavor, and texture. It's simple to put together, yet the presentation is elegant.
Secret #1: Cake short cut
If I'm in a hurry, sometimes I'll use a cake mix. I prefer Betty Crocker Triple Chocolate Fudge, or if that's not available I like Duncan Hines Devil's Food. Check the recipe to see the quick change I make by adding sour cream. This gives depth to the flavor and a more moist texture. Although I'm a fan of some cake mixes, I don't like canned frosting. Make sure you stick with our frosting recipe for a show-stopping dessert. The frosting is really what makes this cake!
Secret #2: How to make chocolate frosting fast
Our "secret" to making the frosting quick is to use a food processor. See the recipe for details on making this frosting in less than five minutes! The secret is to have your butter sizzling HOT.
Secret #3: Add layers of frosting
My favorite way to make this cake is to frost each round with a thin layer of fudge frosting, then add a layer of whipped cream over the frosting. I do this for the two inside layers but not on top. For some people this is too sweet. If you prefer a more European (less sweet) taste, just stick with the original recipe. For me, the extra fudge frosting is divine!
Check out our Hostess Ho Ho cake recipe. It's an easy cake for a crowd and always a big hit around here!
How to make chocolate curls
It's easy to make chocolate curls with a vegetable peeler and a large Hershey bar. The candy bar should be room temperature to dig the peeler in a bit and pull down a curl. Most often I scrape the peeler down the sides for a medium sized curl. Experiment by dragging the peeler with a broad stroke across the back of the bar for a wide curl. Or scrape the peeler down a corner for a narrow spiral. I love the combination of different sized and shaped curls atop the cake. If you have extra frosting, you can pipe some swirls around the top edge of the cake before sprinkling on the shavings and curls. For more info on making the curls check here: how to make chocolate curls.
Refrigerate the cake
Setting the cake in the refrigerator for an hour (more is fine) helps set the frosting. It will be almost hard like fudge. It's easiest to cut with a long, sharp, thin bladed knife to slice though the hard fudge exterior. Cut carefully, then serve. We hope you love it like we do!
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Perfect Chocolate Cake
- 1 cup unsifted unsweetened cocoa
- 2 cups boiling water
- 2 ¾ cups sifted flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter
- 2 ½ cups sugar
- 4 eggs
- 1 ½ teaspoon vanilla
- 12 ounces semi-sweet chocolate chips
- ¾ cup light cream can use half & half, cream, or milk
- 1 cup butter 2 squares
- 4 cups powdered sugar
- 1 cup heavy cream chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1 large Hershey bar milk chocolate; no nuts
- Pre-heat oven to 350 degrees Fahrenheit. Cut parchment paper to fit 3 round cake pans (8 or 9 inch). Lightly grease pans, then lay down parchment rounds.
- Combine cocoa with boiling water in medium bowl, mixing with wire whisk until smooth; cool completely. Set aside.
- In a separate bowl, sift together flour, soda, salt and baking powder. Set aside.
- In a large mixing bowl, beat butter, sugar, eggs, and vanilla together with an electric mixer. Mix about 5 minutes until light and fluffy.
- With a hand mixer on low, beat in small amounts of flour, alternating with the liquid cocoa mixture. Do not over mix.
- Divide evenly in 3 pans. Smooth top. Bake 25 - 30 minutes or until surface springs back when gently pressed.
- Cool in pan 10 minutes, then carefully loosen sides with spatula and invert cake rounds on cooling racks. Let cool completely.
- Combine chocolate chips, cream and butter in a medium saucepan or double boiler, and stir over medium-low heat until smooth. Remove from heat.
- Blend in 2 ½ cups of powdered sugar with whisk or electric mixer. (To speed up the process, you can set your bowl over ice as you whisk or beat it.) Beat until it holds its shape.
- Whip cream with sugar and vanilla until stiff peaks form. Refrigerate.
To Assemble Cake
- If cakes are domed in the center, cut off the top so the are level. On serving platter, place one layer, top side down. Pipe a thick line of frosting around the edge of the cake. This will serve as a dam to hold the whipping cream. Spread half the cream inside the frosting circle.
- Place second layer, top side down then pipe a thick line of frosting around the edge of the cake. This will serve as a dam to hold the whipping cream. Spread remainder of cream inside the frosting circle.
- Place third layer, top side up.
- With spatula, frost sides first; use remainder of frosting on top. (see notes)
- Cover top with chocolate curls in various sizes and shapes (use a vegetable peeler on large Hershey bar.)
- Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife and slice with a sawing motion.
To make the frosting in our super fast "secret" (food processor) way:
Put your chocolate chips in the food processor with the chopping blade. Chop until chocolate is a fine powder.
Melt your butter in a glass measuring cup, or other bowl/cup with a spout. Make sure the butter is all melted and SIZZLING hot! Turn on food processor with chocolate powder; quickly pour all the HOT butter through the feed tube. Let it run about a minute until chocolate is smooth.
Add powdered sugar a little at a time. When it starts to get stiff, add the cream.
You need to work quickly, as frosting will set up fairly fast, so start icing the cake asap.
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I have been making this exact recipe for years - found in a magazine in the early 80s. It truly is the best. Everyone I have made it for requests it again and again. My main tip would be to make "stabilized whipped cream" with plain gelatin. It makes a huge difference by helping it to not sink into the cake layers. It stays thick and firm for several days if you keep the cake in the refrigerator. Also, my recipe copy directions say to whip the frosting over a large bowl of ice to get it to stiffen faster. You have to stir the sides and bottom with a spatula as well so it stiffens with consistency. (maybe this seems more fuss than helpful?)
Hi i want to make use of gelatine in cream how to go about that? Do i just add a little to cream or mix it first with boiling water the gelatine ,than add to cream? Please send instructions .
In Fine Taste
Hi Ingrid, we have instructions for how to add gelatin to whipped cream to stabilize it in this post here: https://infinetaste.com/stabilized-whipped-cream/.