Chocolate Cake Recipe Please

Baking By teresadutton Updated 28 Jun 2014 , 5:41pm by MBalaska

teresadutton Posted 27 Jun 2014 , 10:53pm
post #1 of 12

I have a recipe I have been using that taste AMAZING, wonderful chocolate taste but the end results reminds me very much of brownies, very hard to frost and handle in general.


So does anyone have a wonderful chocolate cake recipe that has great chocolate flavor, is fluffy but also holds up and wont stick to everything or just crumble apart? Please share here or message me.


Thank you!!

11 replies
RebecaR Posted 27 Jun 2014 , 11:25pm
post #2 of 12

I really enjoy this recipe, the reviews on it are amazing as well. It's worth a shot. :smile: Happy caking!

Narie Posted 27 Jun 2014 , 11:39pm
post #3 of 12

My favorite is Hersey's Black Magic Cake.  I've never had a problem with it, and I use the regular Hersey's coco.

teresadutton Posted 28 Jun 2014 , 12:17am
post #4 of 12

That is the one I use, the one, and I have problem with it errrrrr, I must be the only one! The edges cook fine but the centers are always very fudge and brownie like and the centers always sink in when cooling. I have problems with it breaking when I try to transfer the cake to a board. What am I doing wrong??!! I love the taste of this recipe, it is amazing!!

AZCouture Posted 28 Jun 2014 , 2:31am
post #5 of 12

AMmmmmm, that epicurious recipe [B]should[/B] be fudgy and brownie like, as far as I'm concerned. That's exactly what I hope for whenever I bake that particular recipe. The last thing I want in a chocolate cake is a light and fluffy texture, I leave that for the buttermilk white and vanilla type cake recipes. But to each their own. So, to help avoid the fudgy qualities, lower your temp, and try using a heating core and/or put bake even strips around your pan.

AZCouture Posted 28 Jun 2014 , 2:34am
post #6 of 12

AOh and try some black or dark cocoa powder in that recipe next time you bake, if you don't already. Nevermind any instructions that may say only Dutch processed too, if it does say something like that...doesn't make a lick of difference if you ask me. My suggestion for the dark cocoa is purely for taste and color of the cake, not to address your complaint....woooooo baby does it make for rich cake, and a dark rich color.

teresadutton Posted 28 Jun 2014 , 10:58am
post #8 of 12

Thanks AZ, someone else suggested not adding so much oil. instead od 3/4 c try 1/2 c

I already do cook it on 300 for 1 hour and when using a round pan I use the heating strips. So IDK what the problem is. I will try adding less oil and it does seem a bit "greasy".

teresadutton Posted 28 Jun 2014 , 11:00am
post #9 of 12


Originally Posted by siani kwan 

I like this one:

Is this a light and fluffy cake or a denser cake?

siani kwan Posted 28 Jun 2014 , 3:16pm
post #10 of 12

It's a dense cake. Sorry that I didn't pay attention to the fluffy word.

teresadutton Posted 28 Jun 2014 , 3:25pm
post #11 of 12


Originally Posted by siani kwan 

It's a dense cake. Sorry that I didn't pay attention to the fluffy word.

Its worth a try thank you!!!

MBalaska Posted 28 Jun 2014 , 5:41pm
post #12 of 12  (it is light, fluffy and moist)


Posted by Lita829

I got this recipe off the Softasilk Cake Flour box and it is the #1 chocolate cake recipe I use. Its moist and very flavorful. I hope you like it!!

Deluxe Devil's Food Cake


  • 2C sugar 2 sticks butter 2 tsp vanilla 3/4 tsp rum, almond, or orange extract 3 lg eggs 2 1/2 C cake flour, sifted (all purpose is also ok) 1C Hershey's Special Dark Cocoa 2 tsp baking soda 1 tsp powder 1/2 tsp salt 2 1/4 C buttermilk


Preheat oven to 350 degrees. Prepare 2-10" pans. Beat butter, sugar, vanilla, and preferred extract on medium speed until light and fluffy. Beat in eggs, one at a time. Add combined dry ingredients, alternating with the buttermilk...beginning and ending with the dry. Beat for 2 min longer until well combined. Bake layers 45-50 min and cupcakes 26-30 min.

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