The greatest chocolate cake you’ll ever eat – rich, moist chocolate cake with a decadent dark chocolate frosting!
You say it’s your birthday?!
Well, it’s my birthday too! Yeah!
And like all “normal” people do on their birthday, I baked myself a cake. Completely normal, right?!
Birthdays are all about cake and I sure love cake, so you can’t blame a girl for wanting hers to be great!
Developing a great chocolate cake recipe has been on my baking bucket list for years, so it’s only appropriate that I check this off my list on my birthday. And I’m pretty proud to say this cake is not just great, it’s the GREATEST!!!
It continues to exceed my expectations and amaze me with every scrumptious bite!
The cake is rich, moist and full of chocolate flavor. The frosting is even richer with the most decadent dark chocolate flavor. Cake perfection in my opinion!
So you wanna know the secrets to the amazingness of this cake?! It’s three simple ingredients:
Buttermilk is the best!
Coffee is essential!
Pudding mix makes it perfect!
I’m all about cakes that are easy and taste amazing! So let me show you how you can bake this simple yet special cake from scratch for your next celebration…
This cake is a stunner and everyone loves it!
Enjoy the GREATEST chocolate cake you’ll ever bake and eat!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 2-1/2 cups Gold Medal® all-purpose flour
- 1 (3.9 ounce) package chocolate instant pudding mix
- ½ cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup canola oil
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup hot coffee
- 1 cup dark chocolate morsels, melted and slightly cooled
- 4 cups powdered sugar
- ¼ cup dark cocoa
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 tablespoons whole milk
- chocolate sprinkles, for garnishing
- Preheat over to 350°F. Spray three round cake pans (6-inch, 8-inch and 9-inch) with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Set aside.
- In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.
- In a medium bowl, whisk together the sugar, oil, buttermilk, egg and vanilla.
- Stir the wet ingredients into the dry ingredients until thick and just combined. Stir in the hot coffee until smooth and well combined.
- Divide batter among prepared pans, filling each pan about ¼ full.
- Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool on wire racks for 15 minutes before inverting them onto the wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a small microwave-safe bowl, melt the dark chocolate morsels until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. In a large bowl, whisk together the powdered sugar and cocoa. Whisk the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and whisk until just combined. Add the milk, one tablespoon at a time, until frosting is of spreading consistency. Beat frosting on high speed for 2 minutes until thick and creamy.
- Place the 9-inch round cake, topside down, on a cake stand or platter. Spread just the top of the cake with a thick layer of frosting. Place the 8-inch round cake, topside down, on the center of the frosted 9-inch layer. Spread with a thick layer of frosting. Place the 6-inch round cake, topside up, on the center of the 8-inch round layer. Spread with remaining frosting and sprinkle with chocolate sprinkles.