The Best Chocolate Cake You’ll Ever Eat

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 9x13 cake
Ingredients
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
Instructions
Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 9x13 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


Comments

  1. 6

    Dulce DeLeon says

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

    • 10

      says

      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!

  2. 15

    Michelle says

    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!

  3. 17

    Kelsey D. says

    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!

    • 18

      says

      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!

    • 20

      says

      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!

  4. 21

    Amy Bouska says

    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!
    Amy

  5. 25

    Jamie says

    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!

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