The Most Amazing Chocolate Cake

You won’t find a better chocolate cake recipe than this one. You will be amazed at how good it is, and you will amaze those that you make if for.

I have been searching for a great chocolate cake recipe for years. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.

This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

WHAT IS BUTTERMILK? IS THERE A SUBSTITUTE FOR BUTTERMILK?
Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter. Check out my more in depth post about how to make buttermilk substitute.

CAN I MAKE THIS A DAIRY FREE CHOCOLATE CAKE RECIPE?
Yes! Add 2 tablespoons of white vinegar to almond or soy milk. Let stand 5 minutes and use in place of the buttermilk. For the frosting, use a dairy free frosting option.

CAN I MAKE THIS A GLUTEN-FREE CHOCOLATE CAKE RECIPE?
Yes! Use “Cup for Cup” gluten-free flour blend in this recipe in the same amounts.

CAN I MAKE THIS AN EGGLESS CHOCOLATE CAKE RECIPE?
Yes! There are several options that work well when substituting for eggs in this recipe.

1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per egg

 

CAN I MAKE THIS RECIPE INTO ONLY TWO LAYERS? CAN I MAKE THIS RECIPE IN A 9×13 PAN?

Yes you can, for both you’ll need to divide the recipe by 2/3rds. I realize that there are 4 eggs in this recipe so that’s the hard part. Just use 3 eggs.

WHAT KIND OF COCOA POWDER DID YOU USE?
I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend using cheap store brands.

 

HOW DID YOU GET YOUR FROSTING SO DARK?
I used half Hershey’s Special Dark Unsweetened Cocoa powder to achieve the dark looking frosting.

The Most Amazing Chocolate Cake You’ll Ever Have

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 16 Servings

The Most Amazing Chocolate Cake You’ll Ever Have

Ingredients

The Most Amazing Chocolate Cake
butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
1 1/2 cups butter softened
8 oz cream cheese softened
1 1/2 cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar
about 1/4 cup milk as needed

Instructions

  1. The Most Amazing Chocolate Cake
  2. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  6. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  8. Frost with your favorite frosting and enjoy!
  9. Chocolate Cream Cheese Buttercream Frosting
  10. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  11. Add in cocoa powder and vanilla extract. Beat until combined.
  12. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
https://yupfoodie.com/recipe/the-most-amazing-chocolate-cake-youll-ever-have/

Now for a Cool Coconut Twist

Chocolate Coconut Cheese Cake

This Outrageous Chocolate Coconut Cheesecake Cake is just as fun as the name makes it sound! With layers of brownie, coconut chocolate chip cheesecake, chocolate cake and coconut pecan filling, it’s an over-the-top mix of so many delicious things!

Have you ever had Chris’ Outrageous Cheesecake from The Cheesecake Factory? I haven’t ever had it, but was sent a request from someone to try and re-create it. I can’t say if it tastes exactly the same or not, since I haven’t had theirs, but I can say it is SO darn good and a dessert worthy of an occasion! I’m happy to add this to my list of reader requested recipes. They are often some of my favorites – both the simpler and the more over the top.

 

So let’s talk about what’s all in this cake, because it’s a doozie.

The bottom layer is a dense chocolate brownie. On top of that is some coconut pecan filling. Have you ever had German Chocolate Cake? It’s the same filling that’s in that cake. Next is the coconut chocolate chip cheesecake and a bit more of the filling. Topping off the cake is a layer of moist chocolate cake and the remaining coconut pecan filling. Everything is then covered in a chocolate frosting and more chocolate chips.

Are you drooling yet? Or perhaps in shock from so much in one cake? Trust me, it’s worth it.

 

It may seem like a bit of a task to make – and with all the steps involved, it is – but it’s not hard to make. Just time consuming. I tried to order things in a way to make it a little more efficient though. You could easily make it over a couple days, like I did.

Outrageous Chocolate Coconut Cheesecake Cake – layers of chocolate cake, brownie, coconut chocolate chip cheesecake and coconut pecan filling!

Outrageous Chocolate Coconut Cheesecake Cake – layers of chocolate cake, brownie, coconut chocolate chip cheesecake and coconut pecan filling!
First, make the cake layer that will go on top. Because you’ll be making a cheesecake eventually, you’ll want to bake the cake in the same pan as the one you’ll use for the cheesecake. I used a 9 inch springform pan. You’ll want to make sure your pan doesn’t leak, because the cake batter is thin and you don’t want it going all over the oven.

While the cake bakes/cools, make the coconut pecan filling. It’s made right on the stove and only takes about 15 minutes. Set it aside to cool.

Next up is the brownie. The great thing about the brownie and cake layers in this cake is that both are super easy to put together – you don’t even need your mixer. I just whisk everything together.

While the brownie bakes, put together the cheesecake filling. When the brownie is done baking, top it with some of the coconut pecan filling and then the cheesecake filling. Bake it and then let it cool completely.

The frosting is made with real melted chocolate, making it a wonderfully chocolatey frosting. It alone is super tasty! Top the cooled cheesecake with a little more coconut pecan filling and the chocolate cake layer, then frost the sides.

There is a little bit of something for everyone in this cake! It’s totally outrageous – just like it’s name – but also totally awesome. The dense brownie with the creamy coconut cheesecake and soft chocolate cake is wonderful. Add with the coconut pecan filling and chocolate frosting and I’m totally undone. SO good and totally worthy of your next big occasion!

 

INGREDIENTS

CRUST

  • 18 Oreo cookies and filling
  • 4 tablespoons melted butter

FUDGE

  • 2/3 cups hot fudge (warmed)

CHEESECAKE

  • 24oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 cup sour cream
  • 2 teaspoons coconut extract

TOPPING

  • 1 cup semi sweet chocolate chips
  • 1/4 cup cream of coconut (or milk)
  • 1 1/2 cup toasted coconut

DIRECTIONS

Crust
Step 1
Preheat oven to 350.
In a food processor, pulse the oreos until they are fine crumbs. Pour in melted butter and pulse to combine.
Press into the bottom and sides of a 9″ pie dish or springform pan.
Bake for 10 minutes.
Fudge
Step 2
Heat the hot fudge until it’s easy to spread. Carefully spread onto the bottom of the baked crust. Set aside.
Cheesecake
Step 3

In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, sour cream, and coconut extract and mix until combined.
Pour over fudge in an even layer.

Bake 50-60 minutes or until set yet still slightly jiggly.
Cool to room temp, then chill at least 4 hours.

Topping
Step 4
Heat the cream of coconut and chocolate chips in the microwave for 30 seconds. Stir and heat again for 20 seconds or until melted. Stir until smooth.
Reserve 1/4 cup of chocolate ganache, and pour the rest over the cooled cheesecake. Top with the toasted coconut.
Drizzle remaining ganache over the coconut.
If desired, garnish with whipped cream.