The Best Chocolate Cake Recipe – EVER!

Donna here…Minette’s business partner. I just have to share the first time I tasted this cake. I was at a Wedding Industry event in downtown Savannah and I was pregnant with my son, Grayson, who is now 18. Minette had donated mini cupcakes of her vanilla and chocolate flavors for the attendees to enjoy. There were hundreds. Let’s just say, I probably ate 50 myself…hey I was pregnant and they were bite-sized.

I fell in love.

Did I mention that my kid is now 18…that is how long I have loved this cake. It is moist, chocolatey but not over-powering. It is fudgy but not too dense. Paired with the Classic Chocolate Faux Swiss Meringue and Oh My Word!

It has been years since I have tasted the cake. Minette has so many fabulous flavors and she is always trying something new out. She tinkers with chocolate all the time but I can’t help it…it truly is THE BEST CHOCOLATE CAKE. Pour some milk, or in my case, champagne!

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The Best Chocolate Cake


Ingredients


Instructions

Notes

  • Have ingredients at room temperature before mixing.
  • Wrap cake layers in saran wrap while they are still warm but can be handled comfortably. Once completely cooled, refrigerate.
  • Cake layers can be made ahead and frozen for up to two months.
  • To defrost, remove from freezer and allow to come to room temperature while they are still wrapped.

Here are the pans I use: 

Baking Pan, 7×2 

Baking pan, 8×2

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chocolate faux swiss meringue buttercream


Description

Use this faux swiss meringue buttercream recipe and add unsweetened cocoa. 

Add 5 tbsp of unsweetened cocoa to prepared frosting and mix until full incorporated. 

Not chocolatey enough?  Mix in 1 tbsp of unsweetened cocoa at a time to your liking. 

 


  1. Joy aiken says:

    I made this cake, so easy to make. Best chocolate cake ever!

  2. Lori says:

    By far THE best chocolate cake ever. I have made this 5 times. I will never gi back to the old recipe. Thank you for sharing your recipe.

  3. Stacia Steiner says:

    I recently made the Best Chocolate Cake. Your directions were explicit, easily understood, and I love that you give us both cup amount and Oz or Gram weights. Cake turned out perfect and tasted divine!!!

  4. Emilia says:

    Does this yield a 2 inch high cake

  5. Lynn Taylor says:

    Love this recipe, have made it many times and it always turns out great! One quick question, could buttermilk be substituted for the whole milk? Also would this recipe work for cupcakes? Thanks so much for sharing all your great recipes and advice!

    • Minette says:

      Hi Lynn! Glad you like the recipe. I wouldn’t not use buttermilk in this recipe as it will through off the chemical balance. Yes, I’ve used this recipe for cupcakes. They don’t dome much but I don’t mind.

  6. Mona says:

    Can this recipe be used for a wedding cake?

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