Tell me about your favorite chocolate cake (please)

My boyfriend’s birthday is in about a month so I’m going to make him a chocolate cake. I want it to be the best damn chocolate cake EVER, but I’ll settle for the best chocolate cake he’s ever had or best I’ve ever made. I want to make him something super chocolate-y but not cloying, delicious but not pretentious. I have a 9 x 13 pan and several round cake pans of various diameters, and would prefer to use the 9 x 13. I have a hand mixer, no stand mixer, and general cake-making skills. I’m pretty bad at applying frosting, but I’m good at making ganache and homemade chocolate syrup. I have a large supply of cocoa, baking chocolate, eating chocolate, and semi-sweet chocolate chips. Also homemade chocolate syrup.

So, cake-makers and cake-eaters, what’s the best chocolate cake you’ve ever made or eaten? Recipes would be most useful, but any ideas would be great.

(Thanks in advance.)

When I stayed at the Four Seasons in Washington DC, the resturant had a chocolate cake called “Death by Chocolate.” Anyone have any idea what that type of cake might be should post a recipe for that. 'Cause that was the best chocolate cake I ever ate

Very good. Moist, deep chocolate. An adult chocolate cake. This makes a huge cake. I usually split the batter into two bundt pans and freeze one. I don’t use the frosting. Instead I take a can of sweetened condensed milk, put it in boiling water (can still sealed) for about 3 hours, then drizzle the resulting caramel on top. REALLY good. Use left over caramel on ice cream.

PS. Put the can on its side so it doesn’t make noise while boiling and keep the can covered in water. Don’t let it evaporate.

Guinness Cake
Make sure to have some vanilla ice cream with this.
If you decide to do this, there are a few important changes that need to be made though.

Too Much Chocolate Cake
This one is made with a box mix and instant pudding (amongst other things). Now, I LOVE chocolate, but this was just too much. Making it with yellow cake mix and vanilla pudding was much better, but you could probably use chocolate cake mix and vanilla pudding and have it come out pretty damn good.

Frozen Chocolate Pie
I’m 99.99% sure this is the recipe I’m thinking of. I just buy the bakers chocolate (I think it’s the german one) and the recipe comes with it.
Also, I use an oreo crust.

It looks like they have a recipe of the legendary Ebinger’s Blackout Cake. This was the cake that turned all of the New York metropolitan area into chocoholics.

Honestly, the recipe on the back of the Hershey’s Cocoa Powder is damn reliable, easy, and delicious. To fancy it up I put raspberry jam in the middle layer (and poke the bottom layer so it will soak in) and make a fudge topping instead of frosting.

Looks like you’ve got some excellent cakes to choose from. My favorite isn’t really cake – it’s chocolate cherry bars. Won a Pillsbury Bakeoff grand prize many years ago. Ridiculously easy, and you get a moist almost-cake. Not good enough for a special birthday, but something to take to the next potluck, maybe.

Thank you all for the suggestions!

What changes do you mean?

I have been looking for an excuse to make condensed milk caramel again! I might just make this for my family if I don’t make it for my boyfriend; it depends on how he feels about caramel.

My favorite is flourless chocolate cake - dense chocolate flavor, and not overly sweet or cloying. Here’s the recipe I’ve used before.

I’m with you on the not overly sweet, and even flourless, but I love making a gateau with almond flour… Similar to:

Note - I’ve had much better success with almond flour by purchasing it pre-milled. No method I’ve tried at home seems to get the right consistency.

Mmm, I think the ganache is overkill. I usually make Nigella’s take on this, with a lighter cream/cheese icing.

Although, it’s a toss-up whether that or her Nutella Cake are my favourite. The Nutella has no flour, and is made pretty much like a baked semi-freddo. But on the other hand - Guinness!

I have no recipes for you, but I will tell you this: My ideal chocolate cake is a devil’s food cake with mint-flavored frosting.

I make one with chopped-up toffee between the layers that my family thinks is fabulous.

First off, I think the recipe says to cook it for 35 minutes. I usually set the timer for 40 minutes and then start checking every 5 minutes. It’s usually in for closer to 55 minutes. Second, I make it the day before and let it cool in the pan overnight. It’s so heavy and dense that if you rush it, it break in half when you flip it out. Lastly, I don’t use coffee in the ganache, just chocolate chips and cream.
Also, use A LOT of Pam…A LOT. When I make this, the entire bundt pan is covered to the point that it’s dripping down the inside. Again, this cake is heavy, moist and dense and if any of it sticks when you flip it out, it’ll just fall apart.

Whichever one you choose, heavy chocolate needs a “break” in order to be properly appreciated. A white chocolate mousse layer, or a super thick whipped cream, or a scoop of vanilla ice cream can be the difference between a full plate of yum vs one bite of yum followed by fifteen of trying to be polite about how heavy it is.

My only other recommendation is parchment paper. I never bake without it.

Good luck!

The one on the can Hershey’s Special Dark cocoa powder is fantastic, too.

I like it with caramel buttercream.

best german chocolate cake that I’ve found.


4 ounces Baker’s German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated (save the whites)
2 teaspoons butter (for greasing pans and parchment)
21/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
(or 2 larger cake pans).
Line bottom of pans with buttered parchment paper or foil.
Melt chocolate in boiling water. Stir and cool.
Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
Blend in vanilla and chocolate.
Mix flour with soda and salt. Add alternately with buttermilk to chocolate
mixture, beating after each addition until smooth.
Beat egg whites until soft peaks form. Gently fold beaten egg whites into
the chocolate batter mixture.
Divide batter between prepared pans.
Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
with Coconut Pecan Frosting (recipe below).

Woolworth’s Coconut Pecan Frosting

1 (12-ounce) can evaporated milk
11/2 cups of sugar
5 egg yolks, slightly beaten
3/4 cup butter
11/2 teaspoons vanilla
2 cups Angel Flake coconut
11/2 cups chopped pecans (or walnuts)

Combine milk, sugar, yolks, butter and vanilla in saucepan.

Cook and stir over medium heat until it thickens, about 12 minutes.

Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
it’s thick enough to spread, beating occasionally.

Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
It will run off, so make sure it’s cool.