I have been searching for a great chocolate cake recipe for years. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda, you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.
This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decade's search was worth the wait. Every…decadent…bite. Who wants cake? Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter. Check out my more in depth post about how to make buttermilk substitute. Yes! Add 2 tablespoons of white vinegar to almond or soy milk. Let stand 5 minutes and use in place of the buttermilk. For the frosting, use a dairy free frosting option. Yes! Use “Cup for Cup” gluten-free flour blend in this recipe in the same amounts. Yes! There are several options that work well when substituting for eggs in this recipe.
1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per eggs you can, for both you’ll need to divide the recipe by 2/3rds. I realize that there are 4 eggs in this recipe, so that’s the hard part. Just use 3 eggs used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghirardelli or cocoa powders from specialty chocolate shops, but those are pretty pricey. I don’t recommend using cheap store brands. I used half Hershey’s Special Dark Unsweetened Cocoa powder to achieve the dark looking frosting. If you like this recipe, be sure to check out my other amazing cake recipes:
The Most Amazing White Cake
The Most Amazing Vanilla Cake Recipe
The Most Amazing Red Velvet Cake
Confetti Birthday Cake
Watch the video below, where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extra
Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.
If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry
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