Skip to main content New<> this month
Get the Allrecipes magazine
Extreme Chocolate Cake
October 16, 2010

This cake has become my "go to" dessert and is now referred to by my family and friends as "the cake." I took "the cake" to a function where there were 10 different desserts and it was the talk of the evening. The secret is to bake and frost this cake one day ahead of time. It's good/great the first day, but unbelievable the second day. I have also substituted part or all the regular unsweetened chocolate with Hershey's Special Dark cocoa powder when I make it for dark chocolate lovers. Hint: do NOT grease the sides of the pan so that your cake can "climb" up the sides. Your cake will bake level without puffing in the middle and you wont have to cut off the hump to level it. Just run a very sharp knife around the outside of the pan when fully baked and cooled for 15-20 minutes and remove it. This method gives you more crumbs on the sides, but a much nicer shaped cake. You can control the crumbs when you frost by "dirty icing" the cake. To dirty ice, split the layers horizontally and place back together with icing in between each layer. Then, frost the whole cake with a very thin layer of icing to "cement" the crumbs. Wait a few minutes for the dirty icing layer to harden slightly, then frost the cake.

  1. 2900 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars