This recipe is simply the highly demanding 9×13 version of my famous chocolate cake. This cake has received rave reviews for its rich and decadent chocolate flavour. Boys can easily make. Now you can get all the true, delicious chocolate goodnesses you’ve tried in a simple 9×13 bread and refill them with decadent chocolate fudge fudge hooding.
Try my original 3 layers of most amazing chocolate cake or cupcake version!
Why my recipe
The batter is made in just one bowl to make your life easier! Buttermilk and vegetable oils make this cake very moist. It features rich chocolate fudge frosting.
This chocolate cake is like an easy and creepy dessert that saves birthdays, random Tuesdays and late night cravings. This recipe requires a reliable 9×3 bread. There are no flashy layers or stacked shenanigans. Thanks to buttermilk and vegetable oil, it remains shockingly damp with a rich, deep chocolate flavour, and the boxed mix looks utterly sad. And that homemade buttercream? Soft, fluffy, sweet, sweet enough to lick the spatula when no one is watching.
Ingredient Notes
All-purpose flour: Stick it comprehensively on this for the best texture. The flour on the cake does not hold well. Unsweetened Cocoa Powder: It is recommended that Hershey’s cocoa powder be widely available. You can also use high quality options like Ghirardelli or Specialty Chocolatiers, but it can be even more expensive. Baking Soda & Powder: Check the expiration date and check the appropriate extension. Granule Sugar: Apply standard granular sugar for best results. Buttermilk: Adds moisture and a slight tongue to balance the sweetness. Eggs: Room temperature eggs make fluffy cakes. To heat the eggs immediately, soak in a bowl of warm water for 5 minutes. Vegetable oil: Provides essential moisture for the softest cake texture. Vanilla Extract: Use 1 tablespoon to bring out the bold vanilla flavor. If possible, choose pure vanilla extract.
Types of cocoa powder
Unsweetened cocoa powder was used, especially since Hershey’s brand, especially Hershey’s, is the most widely available in this cake recipe. You can also use high quality cocoa powders like Ghirardelli or Specialty Chocolatier Shops, but they can be expensive. We recommend avoiding using cheap store brands as they tend to not produce the best results.
Dutch Processed Cocoa Powder is a type of cocoa treated with an alkali to neutralize its acidity. It has a milder flavor and a darker colour than natural cocoa powder, making it easier to dissolve in liquids. It is important to consider that when using Dutch processed cocoa powder instead of unsweetened cocoa powder in your recipe, it may behave differently due to its low acidity. However, this recipe allows you to use Dutch process cocoa without any other changes.
*For the dark colour matte of these photos, Hershey’s special dark unsweetened cocoa powder was used.
Why vegetable oil?
One of the most frequently asked questions I get is why cakes use vegetable oils instead of butter. It’s true that you can use butter instead of the same amount of vegetable oil, but it will result in a dried chocolate cake. It relates to the way fat clings to cocoa powder.
If you don’t want to use vegetable oils, use a different neutral flavored oil in the place, not butter. Avocado oil, canola oil, or grapeseed oil are all optional.
Frosting options
I’ve included decadent chocolate fudge fudge fudge in this recipe, but you can always switch things up and use another option.
Chocolate ganache: Only two ingredients: chocolate and heavy cream. It is often used as icing or filling. Some chefs also use it as a dipping sauce paired with fruits like strawberries. It also appears on donuts and cupcakes. It’s rich, thick and sweet.
Brown Butter Frosting: A little nut with a toasted caramel-like flavour makes this frosting stand out.
Cream Cheese Frosting: This frosting is creamy and rich with a slight tang. Simply add cocoa powder to the chocolate version.
Pistachio Buttercream Frosting: This frosting is smooth, buttery consistency with a slight crunch from blended pistachio nuts. This frosting pairs very well with the chocolate cake. Think of a Dubai chocolate bar. The combination cannot be beaten.
Storage Instructions
Store frost cakes in a room temperature airtight container for up to 2 days. For cream cheese or perishable frosting, store in the fridge for up to 4 days.
To prevent the freezer from burning, freeze the unfrozen cake in a layer of aluminum foil in plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight before decorating.
Freeze the frost cake on a baking sheet until it is solid and solid, then wrap it tightly in plastic wrap and aluminum foil. Store for up to 2 months. Thaw in the fridge overnight before serving.
