Moist, delicious, and rich in flavor Chocolate Cake made entirely from scratch with minimal work and a secret ingredient to enhance and deepen the flavor.
Topped with a light and fluffy chocolate cream frosting. Easy recipe for the most incredible home made Chocolate Cake ever.
Home-made Chocolate Cake
©Tangled with Taste by TangledwithTaste.com
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This post was originally published in February of 2017. However, today is Harry Potter’s Birthday so Chocolate cake is in order. And Dudley? It’d be worth getting a piggy tail for this cake!
You’re in for a treat today! This is the best chocolate cake out there. Seriously, sooo good!
Y’all I feel like my pictures just aren’t doing this cake justice. This is hands down the most incredible chocolate cake you will ever try! Look closely at the above picture, can you see through the glass just how moist (goodness sakes I don’t like that word, but it’s the best one to describe this…) and spongy, yet still light and fluffy this chocolate cake is?
How to make a moist rich chocolate cake
I use a secret ingredient to bring depth to the cocoa and other flavors, then the entire cake is topped with a light and airy, super fluffy whipped chocolate “frosting”.
I put the word “frosting” in quotation marks, because for those of you out there that don’t usually like frosting; this is not your average frosting. It’s heaven and clouds and chocolate all together in your mouth at once! Or in other words, this is not frosting, this is “amazing”. See there how I used quotation marks again? Ha! I crack myself up sometimes.
Coffee and Cocoa!
At our house we don’t keep secrets. At least we’re not supposed to. However, some people don’t follow the rules. And that leads to heartache, which leads to comfort eating, which leads to chocolate cake…
Y’all, I eat a lot of chocolate cake! And other delicious comfort food desserts.
But that is not my secret. Do you want to know my secret? It’s an ingredient also known as Coffee! I’m not a coffee drinker myself but I always keep it on hand for chocolate cake.
Coffee and Chocolate
Did you know that coffee makes chocolate better?
It’s the truth! Cocoa is bitter on it’s own. Bitter, but with flavors hinting at fruity and spicy depending on the region you get your chocolate from. It’s wonderful in it’s potential depths of flavor!
Coffee just happens to be just as fabulous and wonderful. Why? Because it mirrors that same bitterness with hints of fruity and spice.
And there’s this magical thing that happens when you add coffee to your cocoa cake mix (Well there’s probably a less magic and more scientific explanation for it, but I livke magic better!), you lose the coffee flavor entirely; yet it enhances and brings more depth of flavor to the cocoa.
You can do it Brucie!
The Trunchbull: “Cake. Chocolate Cake. You slithered like a serpent into the school kitchen and ate my personal snack! Do you deny it? CONFESS!”
Bruce: “Well It’s hard for me to remember a specific cake.”
The Trunchbull: “This one was MINE and it was the most scrumptious cake in the entire world.”
Bruce: “My Mom’s is better.”
Y’all, I do declare that this is the Chocolate Cake recipe that Brucie’s mom used.
If you have no idea what was going on in the paragraph above then you have never seen the movie Matilda. And if you have never seen the movie Matilda, then you are missing out on one of the most epic movie scenes in the history of ever and you need to buy it now (Here! Here is a link for you to get Matilda) and make some chocolate cake and sit down and watch it (while eating said chocolate cake); Immediately.
Haha! But for reals…
Noteworthy things y’all should know before making this Chocolate Cake:
- The coffee can be decaf! I feed this chocolate cake to my kids and they definitely don’t need the coffee. Therefore, I always use decaf dark coffee.
- In the pictures, this Chocolate Cake is shown in an 8×8 baking dish. This recipe makes enough for two of those, or for one 9×13 baking dish. I was wanting to take cake to a sick neighbor the day I photographed this recipe and therefore split the batter.
- I use Ovaltine in the frosting. It’s delicious! Here is a link for the Ovaltine at a decent price if you’re looking for it. If you don’t have Ovaltine or don’t want to use it, then just mix a tablespoon of sifted cocoa powder in with the whipped topping and stir well, It’s delish!
Okay, let’s get cooking!
Recipe for BEST ever Chocolate Cake:
- 2 scant cups Flour
- 2 cups Sugar
- 3/4 cup Cocoa Powder
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 cup decaf coffee, room temp
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup butter, softened to room temp
- 1.5 tsp vanilla
- 1 8oz container of whipped topping
- 3 Tablespoons Rich Chocolate Ovaltine Powder
- Stir these two ingredients together until well mixed. But keep it light and fluffy, don't over-mix.
- Preheat Oven to 350 degrees Fahrenheit.
- Combine all ingredients in a mixer and let mix on medium speed for 2 minutes.
- Using a spatula, scrape the edges and bottom of the bowl, then mix for another minute.
- Pour batter into a 9"x13" baking dish.
- Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Let cake cool to room temperature, then top with Ovaltine fluffy frosting.
- Serve and Enjoy!
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