Update: I originally made this Most Clicked Chocolate Cake from a recipe I found years ago (7 birthdays ago to be more precise). It was so long ago I almost forgot it existed until a reader recently left a comment about her experience with the recipe. That comment lead me to make the cake again to re-evaluate, especially since she said that her batter wasn’t really rising in the center.
When I first shared this recipe, I included the link to where it was located. However, that link no longer exists, so I removed it from my original post (below). From what I recall, the reason I titled it “the most clicked” is that the it had (at that time) received the most reviews where it was posted. I thought I’d share that since I don’t normally have weird names for my recipes. 🙂
Here are a few updated notes for making this cake:
- If you love a rich, bittersweet cake, I’d still recommend making this one.
- No need to be all fancy with the chocolate ganache frosting – I used semi-sweet chocolate chips and it came out great.
- Size matters with this cake. I recommend using 10-inch round cake pans and not filling more than 1/2 way with batter.
- The cake does take at least 50 minutes to bake at 300 degrees F.
- The center does look at bit crackly and bubbly in the center, but it doesn’t take away from the final texture.
- Be sure to use parchment paper and let cake cool completely before removing from pans because the cake is a bit crumbly.
- I recommend frosting the ganache vs buttercream because of the crumbly texture.
- When frosting, make sure to dump most of the frosting on the top to make sure you don’t drag cake crumbs into the frosting.
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Original Most Clicked Chocolate Cake Post from 2011:
For my birthday this week, I took a vacation day from work just because it was my birthday. And I got to thinking how I’ve never made myself a birthday cake, so guess what I did? I can’t tell you how excited I was to do this! I decided on a chocolate cake recipe I came across on Epicurious. I’ve included this recipe below, which is now my go-to chocolate cake recipe because it’s simple and moist with a rich chocolate taste. I can see why people “click” on it so much.
While I didn’t use it, I’ve included the chocolate ganache frosting that goes with the Epicurious recipe below. If you want to create a frosting like the one in the photo below.
Simple Buttercream Frosting
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 cups confectioners’ sugar, sifted
2 tablespoons milk
a few drops food coloring (optional)
For my icing, I originally added red and yellow Wilton icing colors to create a peach color and decorated the top using a basic tip (Wilon 1M). I simply created one circle at a time and then swirled to the middle. If you’re new to cake decorating and want some general tips, here’s a good place to start. There are also great video tutorials on YouTube!
For the center layer, since I love whipped cream, I whipped 2 cups heavy cream with two tablespoons of sugar and a little vanilla extract and used that for the center layer. But you can use what you like – it’s your cake!
Most Clicked Chocolate Recipe
Ingredients
- 3 ounces fine-quality semisweet chocolate
- 11/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- Ganache frosting
- note: buttercream frosting recipe in post above
- 1 pound fine-quality semisweet chocolate chopped (I used bittersweet chocolate chips)
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick 1/4 cup unsalted butter, cut in 1-inch pieces
Instructions
- Make cake layers:
- Heat oven to 300° F. Grease and flour pans; line bottoms with parchment paper; grease tops of parchment paper.
- Prepare hot coffee and pour into heat-resistant bowl. Add chocolate and let mixture stand for a couple minutes. Stir until chocolate is melted and mixture is smooth.
- In large mixing bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In bowl of stand mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
- Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until well-combined.
- Slowly add flour mixture and beat on medium until well-combined.
- Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean.
- Cool layers completely in pans on racks. Run a knife around edges of pans and invert layers onto racks. Cake layers can be made a day ahead and stored at room temperature.
- For chocolate ganache frosting
- Finely chop chocolate. In a 1 1/2- to 2-quart saucepan, add cream, sugar, and corn syrup.
- On medium low heat, bring to a boil, whisking until sugar is dissolved.
- Remove pan from heat and add chocolate, whisking until chocolate is melted. Add butter pieces to frosting, whisking until smooth.
- Let frosting cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
There’s just something about chocolate cake… looks yummy!
That is one beautiful birthday cake–happy bday. I love the color of the frosting. That looks soooo yummy. When my birthday comes up, making this will be on my list of things to do!
I really need some help. Every time I make this cake it kind sinks in the middle.. I keep an eye on it and the center doesn’t really raise. Why do you think this happens?
Hi Rae, the only thing I can think of is that there is too much batter in the pan and the center doesn’t heat up fast enough to rise (since cakes cook from the outside in).
I will remake this cake next week when I am back from my trip and see if there is an issue. I’ll totally let you know.
Thank you so much.. I’ll be waiting. We are going to make it again tonight.
Have you tried this cake again? My husband and I have made this cake a lot of these cakes now. And then it still doesn’t raise much in the middle but it is good cake…
Hi again! So I finally got to bake this cake again this morning. I used two 8 1/2″ x 2 1/2″ cake pans, and had about one cup of batter remaining (that I did not use) after filling them both about 1/2 way – and both rose to the top when baking. The center, while it didn’t sink, does not rise in the center like traditional cakes. That seems to contribute to the moistness and density (and richness) of the cake, which I actually like. I do want to play with this recipe and the temperature. I may try it again for my birthday tomorrow 🙂 – but either way, I’ll update the recipe and you. Cheers!
That’s great.. yes I think you’re right, the cake rises in the middle but not like other cakes do.. I have it down, one 9×13 pan and then an 8″round.. this is what this cake recipe makes..let me know how it goes..
I have baked this cake 6 times now and I put it in a 9×13 and an 8 inch round.. the 9×13 never raises in the center but it is baked all the way.. I’m thinking that this cake is meant for 3 9″ rounds.. they would probably be great for that.. I can’t find my good rounds are..maybe have to purchase more..🙄
Believe it or not, I made the cake again tonight, but made a few big changes that made all the difference. Instead of 2 teaspoons of baking soda, I used 1 teaspoon, and added an extra teaspoon of baking powder for a total of 1/34 teaspoons of baking powder. I also used only 1 cup of coffee, not 1 1/2. And most importantly, I added all the dry ingredients to the mixer first, then beat in the oil and half the buttermilk, then the cooled coffee and chocolate mixture. The batter was nice and thick – and then on medium speed, slowly added the eggs (which I lightly whisked with half the buttermilk before adding). I beat until smooth, about 30 seconds, and in between scraped down the sides with a spatula. The cake rose nicely and looks fabulous! I used my 8.5 inch pans and filled 1/2 way with no left o er batter. Also, I baked at 350, not 300 and for 30 minutes. I will create a whole new post with a new cake recipe! Thanks for your feedback – it reminds me to update really old recipes, especially recipes that are not mine! 😊
Hi, do you have any preference on the cocoa powder? I have 3 different powders, I’m thinking the triple blend would be best..Let me know..Thank you so much..
Rae
I don’t seem to notice a big difference in different cocoa powder brands.
GG
Are you going to print the recipe with the changes? I read comments and you mentioned several changes in one of your replies. Also in the body of this post you still mention using 10″ round pans and baking at 300 degrees. Am I missing something where there is revised ingredient and instructions.
It would be helpful to people who don’t read the comments.
I believe I updated with the changes, but will certainly review again and make updates as needed. Thank you!