Chocolate cake that melts in your mouth for the best chocolate delight every time.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
"PERFECTLY CHOCOLATE" Chocolate Frosting:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

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  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

  • Add small amount additional milk, if needed. Stir in vanilla.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Nutrition Facts

528 calories; protein 5.8g; carbohydrates 84.4g; fat 19.4g; cholesterol 53.5mg; sodium 490.7mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2017
One of my "go to" cakes. The recipe is right - the batter is thin but it bakes up perfectly. Two additions -- one teaspoon dry coffee added to the boiling water and about a 1/2 cup ( or -) of Hersheys Chocolate Chips. If you want to make this into a great poke cake use a 13 x9 pan. While cake is baking melt a bag of salted caramel chips from Hersheys and combine with a can of sweetened condensed milk. After cake comes out of oven and cools slightly poke holes with a wooden spoon in the cake and pour the salted caramel topping over the top of the warm cake. Read More
(7)

Most helpful critical review

Rating: 1 stars
12/30/2017
The frosting turned out liquid not spreadable at all. Read More
40 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/19/2017
One of my "go to" cakes. The recipe is right - the batter is thin but it bakes up perfectly. Two additions -- one teaspoon dry coffee added to the boiling water and about a 1/2 cup ( or -) of Hersheys Chocolate Chips. If you want to make this into a great poke cake use a 13 x9 pan. While cake is baking melt a bag of salted caramel chips from Hersheys and combine with a can of sweetened condensed milk. After cake comes out of oven and cools slightly poke holes with a wooden spoon in the cake and pour the salted caramel topping over the top of the warm cake. Read More
(7)
Rating: 5 stars
11/28/2017
I love this cake. It's my go-to chocolate cake! Read More
(6)
Rating: 5 stars
12/14/2017
This is the gold standard of chocolate cakes! I've been making this for years.. Excellent as the recipe is written. Over the years I've make a couple of changes I use 1 stick (1/2 cup) of melted butter instead of the oil and I add a heaping spoonful of instant coffee to the boiling water. My family loves this cake. Read More
(6)
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Rating: 5 stars
11/28/2017
In the 60 years I have been baking I have been looking for a perfect chocolate cake recipe. THIS IS IT! Absolutely wonderful! Moist and delicious!! Read More
(3)
Rating: 5 stars
11/29/2017
Chocolate lover from the heart made it with mayonnaise lighter and good Read More
(2)
Rating: 5 stars
12/10/2017
MY ABSOLUTE FAVORITE! This is my absolute favorite chocolate cake. My mother had made it for me years ago and I just had to have the recipe. She found it on the back of a can of Hershey's cocoa powder. I have been making it ever since. Read More
(1)
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Rating: 5 stars
12/24/2020
I altered the ingredients a little. Instead of using all-purpose flour I used half all-purpose and half cake flour. Instead of boiling water, I boiled evaporated milk and added 2oz of bakers chocolate (almost like hot cocoa). It came out perfectly moist with a great flavor. This is perfect for the holidays. Simple and quick! I will be making this again. Read More
(1)
Rating: 5 stars
12/26/2017
We loved this cake. It tasted so chocolatey. Super moist. So moist that it created a suction to the pan after cooling. I used a silicone spatula to get it to break the suction. I highly recommend this recipe. Read More
(1)
Rating: 5 stars
12/13/2017
This is one of the best cakes that I've had in a long time. The layers are tender and the frosting spreads like butter. I love the intense chocolate flavor from the Special Dark Cocoa. Read More
(1)
Rating: 1 stars
12/30/2017
The frosting turned out liquid not spreadable at all. Read More
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