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"PERFECTLY CHOCOLATE" Chocolate Cake

Rated as 4.46 out of 5 Stars

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

50 m servings 528
Original recipe yields 12 servings

Directions

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  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
  2. 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.
  3. 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.
  4. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  5. Add small amount additional milk, if needed. Stir in vanilla.

Footnotes

  • 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


Per Serving: 528 calories; 19.4 84.4 5.8 54 491 Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The frosting turned out liquid not spreadable at all.

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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...

I love this cake. It's my go-to chocolate cake!

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 me...

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!!

Chocolate lover from the heart,made it with mayonnaise lighter and good

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 rec...

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.

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 co...

I made it exactly as written and it was delicious!