The Best Chocolate Cake You’ll Ever Eat

| cake, cakes, chocolate, chocolate cake, chocolate frosting, dark chocolate, frosting and icing, recipes

Or… at least the best chocolate cake I’ll ever eat!!!

I crave my chocolate cake.  I mean, I think about it every day.   Dream about it.  Drool about it.  Everyone who ever needs a cake recipe, I tell them to use this one.  It’s by far the BEST chocolate cake I’ve ever made.  The best part of it… it’s so incredibly simple to make.  It takes just a few minutes to put together and you don’t even need a mixer.  Two bowls, sauce pan and a whisk.

I’ve made this recipe so many times that I have it memorized.  Which is saying a lot for me because I don’t have ANY other recipes of mine memorized.  I always have to bring the tablet to the kitchen and look up the recipe on my blog.

Because this cake is just for me… I’m not decorating it fancy or doing anything special with it.  I am just baking it in a 9×13 pan and frosting it with my favorite chocolate fudge frosting (recipe from my Mamma) and garnishing with simple sprinkles.  I’m pretty sure my daughter and I will finish off a big slice tonight with a giant glass of milk and the rest will be gone by the weekend.  Hmmm, maybe I’ll even invite my neighbors over for a slice.  Maybe not.

This cake… this is the cake that you make when you want chocolate.  When you just need a fix of that rich decadence that is chocolate but you don’t want a candy bar or cookies and you definitely don’t want to spend 100 hours in the kitchen making something.  This is the chocolate cake you make when you know you want to eat it straight from the pan with a fork.

This is…

The Best Chocolate Cake You’ll Ever Eat!

5 from 1 reviews

The Best Chocolate Cake You’ll Ever Eat
Cook time

Total time


The moist delicious chocolate cake you’ll ever eat!
Serves: 1 9×13 cake

Chocolate Cake
  • ½ cup unsalted butter
  • ¾ cup strong brewed coffee
  • ½ cup dark chocolate cocoa powder
  • 1 tsp vanilla extract
  • 1 Tbsp espresso powder
  • 1 cup flour
  • 1 cup sugar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ½ cup sour cream
Chocolate Fudge Frosting
  • ½ cup unsalted butter, room temperature
  • 4 1oz squares baking chocolate
  • 1 lb sifted powdered sugar
  • 1 tsp vanilla
  • ½ cup whipping cream

Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 9×13 pan. I also lined mine with parchment paper.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Pour the batter into the prepared baking pan.
  7. Bake 18-20 minutes or until a toothpick comes out clean. Cool in pan completely before frosting.
Chocolate Fudge Frosting
  1. Once the cake has cooled completely, prepare the frosting.
  2. Sift sugar into the bowl of an electric mixer with a paddle attachment.
  3. In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
  4. With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
  5. Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
  6. As the frosting cools it will thicken so spread over cooled cake immediately.

Nutrition Information
Serving size: In my world, a quarter of the cake! hehe


29 Comments on The Best Chocolate Cake You’ll Ever Eat

  1. Kayle (The Cooking Actress)
    September 27, 2012 at 9:11 pm (2 years ago)

    So when I saw that title I was like, “Psh…no way”.

    Then I saw the photos.

    OMg….WAY! Yummmm!

    • Betsy ~ @JavaCupcake
      September 27, 2012 at 9:19 pm (2 years ago)

      Seriously…. the photos don’t really even make it look that special. But the flavor….. OMG!

  2. zoe
    October 11, 2012 at 1:59 am (2 years ago)

    Is the pan in size in cm???

  3. Dulce DeLeon
    December 6, 2012 at 9:38 pm (2 years ago)

    It sure looks great and easy to make. Can I use this recipe for cupcakes? Thanks for sharing all your delicious recipes.

      • ,kdvkASILff l
        June 7, 2013 at 7:09 pm (2 years ago)

        How many cupcakes does this recipe make?

  4. Ela
    February 10, 2013 at 10:04 pm (2 years ago)

    Is the amount of flour right, just 1 cup? It must be really thin on a 9 x 13″ pan.

    • Betsy Eves
      February 11, 2013 at 9:47 pm (2 years ago)

      Yup… it’s right. It’s just about 1in of cake in the pan. If you want a thicker layer…. make a double batch. You could also bake the cake in a 8in round or any other size pan you wanted. The day I made this cake, I just really wanted cake. lol I didn’t care what shape it was in! :) Good luck!

  5. Ela
    February 11, 2013 at 9:45 pm (2 years ago)

    Is the 1 cup of flour right for a 9 x 13″ pan or is it a typo? Thanks.

    • Betsy Eves
      March 1, 2013 at 9:09 pm (2 years ago)

      Yup! It’s correct!

  6. Michelle
    February 20, 2013 at 6:10 am (2 years ago)

    What type/brand of dark chocolate cocoa powder do you use?

    Thank you!

    • Betsy Eves
      February 20, 2013 at 8:48 am (2 years ago)

      On a regular basis, I use Hershey’s Dark Chocolate Cocoa Powder. But – when I’m feeling fancy, I use Valhrona!

  7. Michelle
    February 20, 2013 at 9:21 pm (2 years ago)

    Thank you for your quick reply! Also, if using this to make cupcakes, how full do you fill the liners and how long do you bake them for? Will this make an even dozen cupcakes? I love all your recipes! Thank you so much for sharing them!

    • Betsy Eves
      February 22, 2013 at 10:03 am (2 years ago)

      Typically – I fill my liners 2/3 full and bake about 18 minutes. BUT with every oven, that time can vary. And yes, I believe it will make a dozen cupcakes!

  8. Kelsey D.
    February 28, 2013 at 3:39 am (2 years ago)

    Hello! I’m interested in trying this cake with your peanut butter frosting, but I’m worried about the coffee. I’ve heard it brings out the flavor of chocolate, but I absolutely do not like coffee so I’m hesitate to try a recipe with coffee in it. Can you actually taste the coffee in this cake? Thanks!

    • Betsy Eves
      February 28, 2013 at 7:40 am (2 years ago)

      Hi Kelsey – you absolutely CAN NOT taste the coffee in this cake. It truly brings out the chocolate flavor. If you’re worried about it, omit the espresso powder but still use the coffee. If you’re REALLY worried about it, substitute a stout beer for the coffee. That beer also brings out the great coffee flavor. And if that doesn’t work for you – use water. But, then the cake won’t be as flavorful and then it won’t be the best chocolate cake you’ll ever eat. :) Happy Baking!

  9. Ally cat
    December 6, 2013 at 4:12 am (1 year ago)

    R u sifting to make 1 cup flour or just scoop 1 cup flour the sift it? Including the ingredients?

    • Betsy Eves
      December 6, 2013 at 12:17 pm (1 year ago)

      Typically, I loosen up the flour before spooning it into the measuring cup. Flour tends to get compacted when it just sits in the container… so I fluff it up before measuring. Measure all your dry ingredients in the sifter, then sift it into the bowl. Lemme know if you have any other questions!

  10. Amy Bouska
    January 28, 2014 at 8:08 pm (1 year ago)

    In the top of the recipe, it says BAKING POWDER, yet in the directions, it says to add BAKING SODA. Which should I use?? Thanks!

    • Betsy Eves
      January 29, 2014 at 1:26 am (1 year ago)

      Thanks for catching my error!! I’ll update the recipe now!

  11. Sarah
    February 9, 2014 at 6:12 am (12 months ago)

    I made this chocolate cake today for a party of 17 people and we all loved it. Thank you so much!!!

    • Betsy Eves
      February 9, 2014 at 11:36 am (12 months ago)

      Wonderful!! I’m so glad you enjoyed it!! I actually just made it yesterday for my birthday cake! I can’t wait to ea it! Happy baking!

  12. Jamie
    February 19, 2014 at 9:08 pm (12 months ago)

    I LOVE chocolate cake but am still on that quest for the perfect recipe (hoping this is it)I tried your salted caramel cake recipe last week and everyone raved about it…do you get the same reaction with this cake (as in, is it just as good)????? If I want to make two 9 inch rounds instead, should I double the cake recipe? And how about the frosting? I love love frosting and want to have a decadant amount! Thanks so much for your help!


3Pingbacks & Trackbacks on The Best Chocolate Cake You’ll Ever Eat

  1. […] First, you take your cake and place it into a large bowl, breaking it up into pieces as you go. I had half an Oreo cake that was already frosted, but you can use a vanilla or chocolate cake, whatever floats your boat. I would recommend chocolate for this particular recipe. Use your favorite recipe or an enhanced box mix (see my post on Cheesecake Pudding Cupcakes for the enhanced recipe), or use this recipe Java Cupcake likes: […]

  2. […] used the chocolate cake recipe from Betsy Eves aka Java Cupcake that I’ve also wanted to try for a few months. She claims it […]

  3. […] both layers inside.  To frost and decorate the outside of the cake, I made a double batch of my Mom’s chocolate fudge frosting recipe.    I had extra peanut butter and fudge frosting, but no worries… it won’t go to […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: