Dip Recipes: Best Chocolate Cake

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With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York

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[X] Best Chocolate Cake Recipe Prep: 20 min. Bake: 20 min. + cooling Yield: 16 Servings 20 20 40 Ingredients 3/4 cup butter, softened[x]Affordable, Fresh, Cream ButterDaily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.

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2 cups sugar3 eggs2 teaspoons vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1-1/2 cups 2% milkCHOCOLATE FROSTING:2 cups (12 ounces) semisweet chocolate chips1/2 cup butter, cubed[x]Affordable, Fresh, Cream ButterDaily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.

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1 cup (8 ounces) sour cream4-1/2 cups confectioners' sugarChocolate curls, optional Directions Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without chocolate curls) equals 578 calories, 25 g fat (15 g saturated fat), 89 mg cholesterol, 292 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Best Chocolate Cake in Taste of Home Christmas Annual Annual 2010, p56

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Best Chocolate Cake

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated

Reviewed on Apr. 18, 2013 by hrlygirl56

This was the best chocolate cake i`ve ever had. If ur baking powder is old the cake will not rise. So make sure u check it before making the cake.

Reviewed on Feb. 24, 2013 by lisatvc15

I made the recipe exactly as stated and my cake was dry and the frosting way too sweet. It is a thin batter and it doesnt rise in the oven which leaves you with three very small layers. I cooked it for 20 min (directions say 20-25 min) I usually make the hersheys magic cake with coffee. I will not make this again.

Reviewed on Jan. 25, 2013 by Pantheress

Last weekend I have used this cake recipe to make Chocolate Tuxedo cake for the housewarming party of my good friend. Awesomeness moist,rich,cakerie flavoury to die for as many invitees has said OH MY GOD!! now this cake is famous for! will use it again!! thanks a bunch!

Reviewed on Aug. 06, 2012 by CalgaryMomTo3

Made this yesterday with my 3 kids, 7 and younger, and it was simple. Turned out delicious. Rich for me, but everyone else loved it. Definitely need a glass of milk. :) Will definitely make this again. Wonderful to have a light, moist chocolate cake made from scratch. Thank you for sharing!

Reviewed on May. 14, 2012 by Foreverdixie

I made this for Mother's Day and it was wonderful! I used only 1 1/2 cups sugar and it was still sweet and yummy. Also used fat free milk and fat free sour cream just to make it healthier. It was great because the frosting is not overly rich but a perfect compliment to the moist and chocolatey cake.

Reviewed on Apr. 22, 2012 by deannasnz

Rich and delicious. I would recommend this special cake to anyone.

Reviewed on Feb. 14, 2012 by meagzan

This is honestly the best chocolate cake recipe I have ever made. The cake was very moist and the frosting was very rich. I would definitely make sure to have a glass of milk handy. What impressed me the most was actually how easy the recipe was to make. I can't wait to make this recipe again!

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