My favorite homemade chocolate cake recipe. And it’s the fudgiest!
This is not a Monday post. I wish I could say sorry for sharing this chocolate monstrosity with you today, but I’m not. I mean, look at it. Ain’t she a beaut? Chocolate to the max.
The cake hidden under that fabulous milk chocolate frosting is a mock-devil’s food cake. You know the Devil’s Food chocolate cake you get in a box? I made a homemade version that’s infinitely better. And I know this because I made THREE chocolate cakes this weekend and finally came out with a winner. I only give you the best of the best.
So you have a dark devil’s food chocolate double layer cake with a rich, decadent milk chocolate frosting. It’s a similar milk chocolate frosting that I used for my first Homemade Funfetti Cupcake recipe. I decorated the chocolate layer cake with chocolate in its cutest form – chocolate chips. I chose to use dark chocolate chips as the cake’s decor, but you may decorate the cake however you like.
The chocolate chips kind of looks like little spikes, don’t they? This chocolate cake certainly generated a buzz this morning when I brought it into work. Cake for Monday breakfast? Why not.
Attempting a chocolate cake three times this weekend, I finally perfected the recipe. Chocolate cake is not something you mess around with. It should be extra moist, rich, decadent, with an honest chocolate taste and a smooth velvety crumb. Today’s recipe embodies all that – and then some. Just watch:
You’ll need 1 cup (8 oz) of freshly brewed strong black coffee. The cake will NOT taste like coffee. Rather, the coffee will accentuate the chocolate flavor. You’ll also need 1 cup (8 oz) of buttermilk. Buttermilk helps achieve that moist crumb. Trust me, you can’t leave it out! Additionally, the lactic acid present is what will allow the baking soda to react and leaven the cake. It’s quite important!
Notice the reddish tint to the cake? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural unsweetened cocoa powder, which results in the red hue. Do not use dutch process cocoa for this recipe.
The fat in this cake? Oil. The reason I used oil today and not butter is because I didn’t need a buttery taste in this recipe. This cake’s taste is pure chocolate and the cocoa powder would overtake the butter flavor if I used butter instead of oil anyway. Also, make sure your eggs are at room temperature. Room temperature eggs whisk to a higher volume and ensure the cake batter is emulsified properly and that the cake will rise properly.
How to bring your eggs to room temperature quickly? Place eggs in a bowl of warm water for 5-10 minutes as you get your other ingredients ready. Easy!
The frosting? Easy peasy. Softened butter – not cold and not melted in the slightest, 4 cups of confectioners’ sugar, 3/4 cup of cocoa powder, heavy cream (or half-and-half), and salt. The decor? Use whatever you wish! I have a plethora of dark chocolate chips on hand, so I used 1.5 bags to line the cake. Use sprinkles, candy bars, M&Ms, Oreo crumbs or leave the cake plain.
I am in LOVE with this chocolate cake. By far the best chocolate cake I’ve ever eaten before. And you are getting that from a gal who baked three chocolate cakes this weekend, two chocolate cupcakes last month, and whose favorite dessert was chocolate cake when she was little. If chocolate cake was on the menu (and I was well behaved), I got it for dessert.
A double layer homemade devil’s food chocolate cake with milk chocolate frosting and chocolate chips on top. Why do I call it triple chocolate layer cake but only has two layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate decoration.
Make ahead tip: Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) for up to 7 days. Cake can be frozen up to 3 months, thaw overnight in the refrigerator before serving.
Devil's food chocolate cake adapted from Ina Garten
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Do you like chocolate? Is that even a question? Chocoholics unite!
1 XXL Death by Chocolate Cookie (recipe for ONE large cookie)
There’s plenty more where this came from! See all of my chocolate recipes.