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Best Chocalate Layer Cake recipe

Best Chocalate Layer Cake recipe

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3 Tiered Dark Chocolate Cake

Yorkshire, England, UK

1 person made this


  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water
  • 1 1/4 cups (280g) butter
  • 1 1/4 cups (237g) shortening
  • 9 cups (1035g) powdered sugar
  • 2 tsp vanilla extract
  • 1 cup (94g) Hershey’s Special Dark Cocoa powder
  • 1/4 cup (60ml) water/milk


  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
  2. Add all dry ingredients to a large bowl and whisk together.
  3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4. Add vanilla to boiling water and add to mixture. Mix well.
  5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. Make frosting while cakes cool. Beat together butter and shortening until smooth.
  8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
  9. Add vanilla and half of the water or milk and mix until smooth.
  10. Add another 5 cups (575g) of powdered sugar and mix until smooth.
  11. Add cocoa and mix until smooth.
  12. Add remaining water or milk until the frosting is the right consistency.
  13. Once cakes are cool, remove cake domes from top with a large serrated knife.
  14. Place first layer of cake on cake plate. Spread about 3/4 cup of frosting on top in an even layer.
  15. Add second layer of cake and add another 3/4 cup of frosting on top in an even layer.
  16. Add final layer of cake on top and frost the outside of the cake.

See it on my blog

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

The BEST Chocolate Cake

The BEST Chocolate Cake topped with a Rich and Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because! This is the ONLY chocolate cake recipe you will ever need!

This is my all time favorite Homemade Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to dessert for parties, birthdays or just because. The cake is perfectly moist and is topped with a rich chocolate buttercream. Perfect for chocolate lovers! This moist chocolate cake recipe turns out perfect ever time and is incredibly easy to make. You will never need another Chocolate Cake recipe after you make this one!

Christina Tosi's German Chocolate Cupcakes from All About Cake

Christina Tosi is known around the world as the queen of sugar and baked goods. Her imaginative cakes and cookies bring joy to just about everyone who eats them. After trying my hand at her German chocolate cupcakes, I have to say this recipe is not for the average home baker.

How easy was the recipe to follow and make? This recipe is fairly difficult. There are three parts to it: the cupcake, the crack pie frosting, and the pecan crunch. You'll need more than just basic knowledge for this recipe, and while Tosi does explain things well in the directions, there's a lot of room to make mistakes.

One thing I didn't like about the recipe was how temperamental the "crack pie" frosting was. Just a few seconds too long in the oven can result in a burnt filling that is unusable. I ended up making two different crack pie fillings and the one I actually used took a lot of babysitting in the oven to make sure it didn't overcook and turn hard like toffee.

How easy are the ingredients to acquire? Ingredients in this recipe ranged from basics like flour, sugar, and eggs to things that are much harder to find, like corn powder and feuilletine cookies. You will need to scour the internet for these few ingredients.

The look of the cake once it was assembled and frosted: The German chocolate cupcakes were not the prettiest of the cakes I tried out, but they still did look tempting. One thing to be aware of is that the cupcakes can sink in the middle if the batter is overmixed or if you take the baked cupcakes out of the tin too early, so be sure to follow the directions carefully.

Overall thoughts: The Tosi cupcakes were too sweet for my taste, but people who have a major sweet tooth will love these, especially the "crack pie" frosting. This is an all-day baking project, so be sure to set enough time aside to make everything, or make the cupcakes one day ahead and pop them in the freezer, then make the frosting and pecan crunch another day and assemble.

Reviews ( 20 )

Real Simple Frosting Recipe • 1 1/2 pounds (24 ounces) semisweet chocolate, chopped • 1 1/2 cups unsalted butter (3 sticks), at room temperature Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Let cool to room temperature (do not let it solidify). Using an electric mixer, beat the butter until creamy. With the mixer running, slowly add the chocolate and beat until combined and smooth.

I would like have the frosting recipe that is on the cake shown. Please email me with the frosting recipe. I cannot imagine you posting a cake recipe without the frosting recipe shown to ?

makes 12 LARGE cupcakes great recipe.

Does it take 1 cup of water?? Water is not in the list of ingredients.

I have not tried but will give it a shot soon. Looks great! In the meantime you cut the recipes calories in half by making the serving 16 instead of 8 servings. I imagine that this cake could also be made in a 13 x 9 pan and no one would carve that into eight pieces! Better yet, you could cut it into 24 pieces (4 x 6) if you made it in a pan. I have been of sugar now for 3 months and feel great. Finally have the sweet tooth under control. Strangely, the portion problem is also under control and I can have a small slice ( like 1/24 of a pan) and be completely satisfied. Cured a 50 year habit in just under a month.

Really. It's CHOCOLATE CAKE. it's supposed to have a "high calorie count". LOL!!

Fantastic! This cake is so rich, dense, moist and fudgy. Just what I was looking for. I made it for a family gathering and everyone loved it. I used a basic chocolate meringue buttercream instead of the frosting suggested. And for those of you worried about calories. How often to you really eat something so decadent? Sometimes you have to treat yourself. Also, I can not see anyone eating 1/8th of this cake as a serving. I know we got AT LEAST 16 servings out of it. And yes, regular exercise is key to being able to occasionally enjoy such things!

This cake was SO INCREDIBLY DELICIOUS! It is now officially my standard chocolate cake. Dense, moist, still fluffy, and rich. It is not very difficult to make. I frosted with a homemade butter cream, and it was awesome. I ate a ton of it by myself, but like another reviewer said, it serves more than 8, and a thinner slice is more than sufficient because it is so rich (make sure you have a glass of milk handy!) Enjoy! : )

If you all would put on your running shoes and move your body every once in a while, you wouldn't have to worry about the calories so much!

I wonder if anyone has used this recipe to make cupcakes? I wonder about the difference in baking time. Oh, and if you don't like the calorie count, find another website.

I made this for Easter. It was a hit! It served many more than 8. It was very rich so a small slice was perfect. I highly recommend this and will be saving the recipe to make it again.

Best-Ever Chocolate Cake

Ever feel like chocolate cake just isn't. chocolatey enough? This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso powder to bump up that chocolate flavor. Got questions? We've got answers! Check 'em out below!

Can I do this without coffee and espresso powder?

Absolutely! You can substitute water for coffee, and the espresso you can simply leave out.

How much more of the frosting would I need to make to cover the entire cake?

A double batch should do the trick! Thats 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese, and 2 tablespoons granulated sugar. (Don't forget that pinch of salt!)

What kind of frosting could I make instead of the whipped ganache?

You could always go classic with buttercream! Our chocolate buttercream is super delicious, and it also gets a boost of flavor from espresso powder. If you're looking for something simpler, this cake would be super delicious served with a big dollop of homemade whipped cream too!

How do you make the chocolate curls?

Take a bar of chocolate (milk, white, or dark all work) and use a vegetable peeler to shave long pieces off the skinny side of the chocolate bar. We've found that room temperature chocolate produces much nicer curls than cold chocolate.

Why are there no eggs in this recipe?

Well, as you can see from the above video, I tested a lot of chocolate cakes. It just so happened that the ones made without eggs ended up having our favorite texture! The things that eggs provide in baking like structure, rising, and fat are all accounted for by other ingredients in this recipe. For example, we've got a chemical leavener in the form of baking soda, so we don't need the natural leavening whipped egg whites provide.

How far in advance can I make this cake?

You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature.

How to Make Chocolate Cake

What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9吉 inch cake pan. See my recipe notes for details.

Need cupcakes instead? Use my super moist chocolate cupcakes recipe.

The Best Sheet Cake Deserves the Best (and Cutest) Bakeware

Bake the cake at 350-degrees for 20 minutes. While the cake is baking, it&rsquos time to make the evil, decadent frosting.

Chop 1/2 cup pecans&hellip

Into pretty small pieces. Keep on choppin&rsquo&mdashthe smaller and crunchier, the better.

In a saucepan (I always wash and use the same one as before), melt 1 3/4 sticks of regular butter (not to be confused with 1 1/2 sticks or 2 sticks, for pete&rsquos sake.)

Once the butter is melted, add 4 heaping tablespoons cocoa powder.

Stir together, and allow to bubble for 30 seconds. Turn off heat.

Then add 6 tablespoons milk&hellip

And 1 teaspoon vanilla. Stir together.

Then add 1 lb. powdered sugar. Actually, I like to add about 1/2 cup less than 1 lb., but I was too embarrassed to admit that I wouldn&rsquot be able to tell you what quantity that is. So add a pound, but hold a little back, and please don&rsquot ask me how much that is, because I hate math.

Elaine K.

Made this a couple times. Very good cake, super chocolatey and moist in a good way. But it’s very very sweet, even when I cut the sugar 25% the second time. I’d like to cut it more but unsure how it would affect the texture. Has anyone done this with 1 cup of sugar only with a good result?

Nilou s.

perfect, very moist, delicious and balanced. I will stick to this recipe!!

Elaine E.

Everyone loves this cake. Never a disappintment. It is just perfect! I prefer a butter frosting on it for a birthday cake.

Jennifer J.

I've made this cake before and gotten numerous compliments on it. Just wondering if anyone has ever added pudding mix to this recipe. I have heard that it makes it stay moist for longer but I don't want to ruin a good cake

Megan S.

Do we really need the buttermilk?

Serena Z.

Hi just a question. Am I able to use Dutch process cocoa powder? I have natural but I’m running out and just want to make sure I have enough, since I have an unopened pack of Dutch processed. This cake looks fabulous. I’m planning to make it for my birthday in a few days.

Tammy O.

Love this cake.. love the ganache!! So rich, a small slice and you're more than satisfied. Always perfection when following Ricardo's recipies! :-)

Sarah V.

I wish I had read all the comments because it definitely is over cooked at 45 minutes! Next time, I’ll know better!

Coleen P.

Amazingly easy, fast and delicious. The first time I followed the recipe exactly. The second time, I made it into a gluten-free, vegan recipe.

Bella M.

Best chocolate cake ever! I only cooked mine for about 35 minutes and it was on the verge of overdone. but all in all amazing cake

Renata S.

Hello! How can I replace the canola oil? Thanks!

Christina O.

Great Chocolate cake but bake time is 30 minutes.

Pamela P.

Such a simple recipe and had a great chocolate flavour and a moist texture. I'm making it again today!

My children loved it. I had found this recipe on my husband's request for a chocolate cake. It's delicious!! They have asked me to bake this cake every time I mention cake :)

Shannon B.

This cake is defiantly delicious, the flavour is a nice almost semisweet flavour. However I have to say the baking times seem way off. My instinct told me not to bake 45 minutes and so I set for 35. It was on the verge of overdone and dry at that point and I would recommend checking at around 28-30 minutes.


This cake is dark, moist, rich and incredibly decadent. Seriously, it&rsquos the best chocolate cake I&rsquove ever tasted.

A little bit of coffee blends amazingly well with the cocoa to create the most intense and delicious chocolate cake that you&rsquoll ever taste.

Don&rsquot freak out if you don&rsquot like the taste of coffee. You actually can&rsquot taste it in this cake!

Coffee simply enhances the flavor of chocolate. In this cake, it deepens that rich, chocolatey flavor.

If you are really opposed to using coffee, you can swap it out for water.

You can also use espresso powder &ndash use a teaspoon of espresso powder along with 1 cup of water in place of the 1 cup of coffee.

As you know by now, I prefer to top this cake with a thick layer of decadent chocolate ganache. It’s smooth, fudgy, and bittersweet. Exactly what I want with this type of cake. But if it’s not what YOU want, no worries! You can always top this cake with another variety of frosting. Or, for a very humble and treat, a simple dusting of powdered sugar and some fresh raspberries!

Since this is a smaller cake, I would suggest cutting any frosting recipe you use in half, so that you’re not stuck with a massive amount of frosting. Although if that happens, you can always pop it in the fridge for a few days.

Jump to the recipe below and happy baking!


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