I am seriously so excited today!
Everyone in my family—except one quirky sister—is a chocolate lover. I genuinely cannot understand how she doesn’t adore chocolate. I could eat it every day and never tire of it. I likely inherited this deep love of chocolate from my mother. I’ve mentioned before what an extraordinary cook she is, and it’s worth repeating: as a child, my friends practically lived at our house whenever my mom was baking. Ninety-nine percent of the time her treats involved chocolate. She’s famous for her chocolate desserts, and one recipe people always talk about is her incredible four-layer chocolate cake. Even seeing the photos makes my mouth water. I make this cake now too, and it still gets rave reviews. It truly is the best chocolate cake recipe I know—and here’s a little secret: it’s so easy to make.
If you want a show-stopping cake to impress friends and family, this is the recipe to use.
If beauty had a taste, this cake would be it.
THE BEST CHOCOLATE CAKE RECIPE EVER!
Ingredients:
- 1 box Devil’s Food cake mix
- 1 small package Jell-O instant chocolate pudding mix
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs, beaten
- 3/4 cup water
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups mini chocolate chips
Directions:
- Preheat oven to 350°F.
- In a large bowl, mix everything except the chocolate chips. The batter will be thick. Stir in the chips.
- Pour batter into two 9-inch cake pans (or pans of your choice). If using different pans, follow the baking time on the cake mix box and add about 10 extra minutes. Use a toothpick to check for doneness; two 9-inch pans usually take about 45 minutes.
- Allow the cakes to cool completely. I often place the cooled cakes on a wire rack and put them in the freezer briefly—this makes them easier to slice and reduces crumbling.
- Once cooled (or slightly frozen), cut each cake in half horizontally so you have four even layers.
- While the cakes cool, prepare the frosting.
BEST CHOCOLATE FROSTING
Ingredients:
- 2/3 cup milk
- 2 tsp vanilla
- 1/2 cup chocolate syrup
- 4 tsp Postum (or substitute instant coffee)
- 2 tbsp boiling water
- 8 cups powdered sugar
- 1 cup cocoa
- 1 cup butter, softened
Directions:
- Dissolve the Postum (or instant coffee) in the boiling water. Mix this with the milk, vanilla, and chocolate syrup.
- In a separate large bowl, beat the softened butter with the powdered sugar and cocoa until combined.
- Gradually add the wet ingredients to the sugar mixture until you reach the desired consistency. Beat an additional five minutes to achieve a light, fluffy frosting.
Tip: To keep the assembled cake stable, put a small dollop of frosting on the cake stand before placing the base layer. Frost the top of each layer generously as you stack them. Once all four layers are stacked, frost the outside of the cake carefully so the layers remain aligned. For texture and extra flavor, press crushed Skor candy bar pieces onto the sides. You can also drizzle melted chocolate chips over the top for a polished look.
Did you notice the beautiful cake stand the cake is displayed on? It’s absolutely stunning and makes the presentation even more special.
