What's The Best Chocolate Cake?

Baking By MelissaLynn Updated 2 Nov 2012 , 3:28am by zhengyi23

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MelissaLynn Posted 2 Aug 2006 , 11:05pm
post #1 of 21

I've only made the Hershey's chocolate cake (the one on the back of the cocoa box) and want to know what you think is the best chocolate cake. I want to experiment but would like to narrow down the search. Thanks for all your responses!

20 replies
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JoAnnB Posted 2 Aug 2006 , 11:28pm
post #2 of 21

Chocolate cake is very subjective. What some think is the 'best' may be dark and bitter to others. here is a link to an earlier post


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redsoxgirl Posted 2 Aug 2006 , 11:35pm
post #3 of 21

i LOVE my chocolate cake recipe. People have told me it's the best chocolate cake they've ever had and it is sooooo easy to make. I'd love for you to give it a try and let me know what you think. it's dense and moist and YUMMY (if i do say so myself) : )

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl or KA, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes or until cake tests done.

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cupcakequeen Posted 2 Aug 2006 , 11:39pm
post #4 of 21

I love trying new scratch cakes! Thanks for the share redsoxgirl!

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Jasra Posted 2 Aug 2006 , 11:42pm
post #5 of 21

I just did one to take into work, I used the DH devils chocolate with the cake mix extender and instread of vanilla I used orane extract and everyone told me it was the best chocolate cake they ever had icon_surprised.gif

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Jasra Posted 2 Aug 2006 , 11:44pm
post #6 of 21

ok my typing is terrible! Sorry about that, it should have read " instead of vanilla I used orange extract.."

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m0use Posted 3 Aug 2006 , 2:20pm
post #7 of 21

My favorite is the "Devishly Rich Chocolate" cake from "The Cake Mix Doctor". I like to substitute semi-sweet bakers chocolate for bittersweet and melted butter for the required amount of oil. It's really yummy!

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leepat Posted 3 Aug 2006 , 2:26pm
post #8 of 21

My favorite and the favorite of all my fellow workers that I have tested several chocolate cake recipes on is the Killer Chocolate Cake recipe on this web site. Very moist and rich. I used it for my son's grooms cake and everyone loved it.

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m0use Posted 3 Aug 2006 , 5:43pm
post #9 of 21

I also like the Hershey's cocoa recipe too.
My step-mom makes it and she frosts it with a cream cheese frosting and then puts walnuts on top of it....YUMMY!

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leta Posted 3 Aug 2006 , 7:02pm
post #10 of 21

I think Toba Garrett's Choc Fudge cake is the best scratch cake,

I like the enhanced cake formula from CC with Betty Crocker Milk Choc cake mix.

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nickshalfpint Posted 3 Aug 2006 , 7:14pm
post #11 of 21

Can you post the recipe for Toba Garrett's Choc fudge cake? Kristen

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leta Posted 3 Aug 2006 , 7:26pm
post #12 of 21

Oh, I was scared for a min. I lent my book to a friend. Waaah icon_cry.gif

But I found it online. Which is better since we really shouldn't be posting other people's recipes in forums.

So here it is:


I use the pwdered buttermilk which I mix in with the dry ingredients then add the amt of water when liquid is added in the recipe. There are also buttermilk substitutions you can look up if you don't have buttermilk on hand.

I find I prefer the buttermilk recipes better than recipes with sour cream.

Even if the cake gets crumbly at the edges or corners (can happen with very large cakes), don't worry-just put it together. It will hold up great!


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scoobam Posted 3 Aug 2006 , 7:26pm
post #13 of 21

Here's my fav!! thumbs_up.gif


I have to try Toba's again.. I love her buttermilk yellow.. but tried her chocolate once and didn't care for it. Maybe I did something wrong.

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Chicklet74 Posted 3 Aug 2006 , 7:32pm
post #14 of 21

I love love LOVE the Duncan Hines Dark Chocolate Fudge flavor. Let it cool for about five or ten minutes and then wrap it in saran wrap for a day or so. Thaw it out, frost and decorate - it was THE best cake I've ever had.

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cakes4ck Posted 31 Oct 2012 , 10:02pm
post #15 of 21


The recipe you posted is a Hershey's recipe.  It is the Deep Dark Chocolate Cake in their cookbook.

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LoriMc Posted 1 Nov 2012 , 12:41pm
post #16 of 21

Cake Mix Doctor's Buttermilk Devil's Food Cake is my favorite.  It's the moistest chocolate cake I've ever eaten.  I have people ask me all the time what I put in it to make it so moist. 


1 Devil's Food cake mix (I use Betty Crocker)

3 T unsweetened cocoa powder

1 1/2 cups buttermilk

1/2 cup oil

3 eggs

1 tsp vanilla

I bake at 325.


I do 1.5 of this recipe for two 8 inch pans or one 9x13 sheet pan.

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lizabethy Posted 1 Nov 2012 , 1:13pm
post #17 of 21

I make all scratch cakes.  I've searched for a year for the right chocolate cake recipe, and this one if my favorite:




I use 1 cup of buttermilk (I curdle my milk with vinegar), and 1 cup of coffee instead of using water.


The recipe makes up a lot of cupcakes (36 or so)  and is easily halved when needed.  The batter is thin, but it bakes up beautifully and gives a nice dome to my cupcakes.  It's also delicious in cake form, but it's not a dense cake.  I don't know if it would be good to decorate with. 


Before I found the one above, I liked this one:




It is good, but my cupcakes were always flat and they didn't bake up pretty.  Taste was good, but I I don't think it had enough baking soda in it. 

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yortma Posted 1 Nov 2012 , 1:26pm
post #18 of 21

I have 2 favorite chocolate cake recipes.  They both have a rich chocolate taste, and a light, not dense texture.  One is the double chocolate cake posted by scoobam above.  (the epicurious link).  the other is the deluxe devil's food cake on the softasilk cake box.  The double chocolate cake is slightly fudgier, but the softasilk recipe has fewer ingredients and is quick to mix up. I go back and forth between the two.   The softasilk recipe is readily available on the internet, so I hope it is OK to post it here.  Both are excellent, and have so far been very reliable for me.  






Source:  Softasilk


Notes:  3  9” layers

1.5 times for 11 x 15 pan





2 cups sugar

2 sticks (8 ounces) softened butter

1 teaspoon vanilla extract

¾ teaspoon almond extract

2 large eggs

2 ½ cups sifted cake flour

1 cup special dark Hershey’s cocoa

2 teaspoons baking soda

½ teaspoon salt

2 ¼ cups buttermilk room temperature



Heat oven to 325 degrees and prepare pans.

Beat sugar, butter, and extracts for several minutes until light and fluffy.  Beat in the eggs one at a time, mixing approximately 20 seconds after each until well incorporated. Whisk together the flour, cocoa, baking soda and salt.  Beginning and ending with the dry ingredients, add the flour mixture to the butter mixture in 3 batches, alternating with two additions of the buttermilk.  Mix an additional one minute.  Pour into prepared pans and bake the cakes for 25 to 30 minutes, until springy and a tester comes out clean.

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Cher2309b Posted 2 Nov 2012 , 1:34am
post #19 of 21

For a really rich chocolate mud cake I love the recipe in "The Essential Guide to Cake Decorating" by Murdoch Books. (Fabulous book) If you Google the name of the book and "chocolate mud cake" you  will find the recipe, together with the quantities for various shapes and sizes.

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savannahquinn Posted 2 Nov 2012 , 2:05am
post #20 of 21

i use same as redsox girl but put in a dash of cinnamon, people love it!

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zhengyi23 Posted 2 Nov 2012 , 3:28am
post #21 of 21

Dear, again in the valentine's day.I don't know how many of you have me to your chocolate, but I see clearly...This year I can send--to reduce weight tea?
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