Blue Ribbon Moist and Fudgey Chocolate Cake
If you want a chocolaty chocolate cake this is it! A classic chocolate layer cake with a new-fashioned, thick, and rich frosting has won me 3 blue ribbons and 1 grand prize so far. One bite of this moist and creamy, dark and sassy layer cake and anyone will be kissing the blues goodbye.
Blue Ribbon Moist and Fudgey Chocolate Cake
Ingredients
- CAKE
1 package (18.25 ounces) plain yellow cake mix
- 1 1/3 cups water
- 1 cup chocolate syrup – I use Hershey’s Dark in the squeezable bottle, but any will do
- 1 package (3.9 ounces) chocolate instant pudding mix
- 1/2 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 3 large eggs, at room temperature
FROSTING
1 stick (8 tablespoons) butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate syrup
- 1 package (16 ounces; about 4 cups) confectioners’ sugar, sifted
- 1/8 – 1/4 cup whole or 2 percent milk
- 1 teaspoon pure vanilla extract
- Dash of salt
Instructions
- 1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist two 9-inch round cake pans with vegetable oil spray or brush them with vegetable shortening and dust with flour. Shake out the excess flour and set the pans aside.
- 2. Place the cake mix, water, chocolate syrup, pudding mix, cocoa powder, oil, and eggs in a large mixing bowl. Blend on low speed of an electric mixer for 30 seconds to 1 minute, until the ingredients are incorporated, then stop the machine and scrape down the sides. Blend again on medium speed for 1 1/2 to 2 minutes, or until the batter is smooth and thickened. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven side by side.
- 3. Bake the cake until the center springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the layers from the oven, and place them on a wire rack to cool 15 minutes.
- 4. Meanwhile, prepare the frosting. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend on low speed until just combined. Add the sifted sugar, 2 tablespoons of milk, vanilla, and salt, and blend on low until the sugar is combined, then increase the mixer to medium-high speed and blend 1 minute longer. Add more milk – 2 tablespoons at a time until smooth and spreadable. Set the frosting aside.
- 5. Run a sharp knife around the edges of the layers, and invert them once onto a rack, then again onto another rack so that the layers cool right side up for 15 more minutes. Place one layer on a cake platter or stand, and frost the top of it. Place the second layer on top of the first, (I use toothpicks to hold the layers in place as I go along, just warn your guests about the toothpicks before the dive into the cake), frost the top of the cake. Spread the remaining frosting around the sides of the cake in long, smooth strokes. Slice and serve.
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Ratings & Reviews view more
17 May 2018 , 12:48am
4 Mar 2012 , 8:03pm
23 Feb 2012 , 5:43am
29 Nov 2011 , 6:57pm
14 Jun 2011 , 7:51am
oh my god this is the best chocolate cake ever! I did however change it just a little, I used a chocolate cake mix instead of a yellow one... it was wonderful, very moist and rich!
Awesome cake! Works really well with vanilla buttercream, too!
I didn't try the cake, but I did try the frosting, which was really good. I was really in the mood for a chocolate cake and I didn't want to experiment, but I will try in the future. Frosting was awesome!
This is an amazing cake. It has a brownie, fudge like texture, and amazing chocolte taste. I did not make the icing. It is for serious chocolate lovers. Thank you for sharing this recipe.
Okay so I finally tried to the cake.(Previously I only tried the frosting) It was amazing! This is now my go to chocolate cake recipe. Thanks!
This is just the best chocolate frosting. I have tried the cake but I'm sure it's wonderful too.
Is this cake sturdy enough to hold the weight of fondant?
I am typically a white/yellow cake girl, but this is one the best chocolate cakes I have ever had and can eat the batter until I get sick! I was a little fearful of it's moistness and being able to hold MMF and stacking, so I just cut down the sryrup by half and it's still wonderful! Haven't tried the icing yet, but will need to sometime soon. Thanks for the great recipe!
This cake is out of this world I changed the amounts of chocolate that you suggested so it would be my own... OMG thanks for such a great start!
Hi - how much cake does this make, size of pans? Thanks
This Recipe was FABULOUS! So lucious, moist and delicious! I used it for cupcakes I made for a 21st birthday party. Thank you for sharing, I will definitely be using this recipe again. The frosting was thick and fudgey, had a rich flavor, and held up great! It would be great separate or combined as is for the choco-holics!
can you use fondant on this cake?
I am a cake newbie.
The other day I stopped by a top local bakery and they were closed due to a power outage so I researched and found this recipe and also the Bjuttercream Dream recipe because my family requested a chocolate cake with raspberry filling and buttercream frosting.. I made the recipe as posted and baked it in a convection oven. The layers did not rise very high so I made a second batch and used 3 of the 4 layers that it made. I spread raspberry jelly between the layers and frosted it with Buttercream Dream which I made for the the first time, too. My family said it was better than the bakery cake!!!!
Thank you thank you thank you!!
I say that someone has already asked this, but I never saw an answer....is this cake dense & sturdy enough ti hold up to fonddant & stacking? Sounds wonderful & I'd like to use it in a stacked cake I'm baking tonight....if anyone knows, please let me know. Thanks!! :)