Best Chocolate Cake
This Chocolate Bunny Cake tantalizes with its rich layers and whimsical design, but the secret ingredient will leave you craving more.
Total time
—
Servings
12
Calories
546.8
Category
Desserts
Indulge in the ultimate chocolate experience with this incredibly moist and rich Best Chocolate Cake. Ready in under 15 minutes of active prep, this dessert is a lifesaver for last-minute cravings and gatherings. The secret lies in a unique boiling method that creates a velvety crumb, topped with a luscious homemade fudge frosting that sets to perfection. Whether you're baking for a birthday or a cozy night in, this low-effort, high-reward recipe will become your go-to chocolate fix.
Ingredients
Makes 12 servings
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1/4 water
- 2 all-purpose flour
- 2 white sugar
- 1/2 milk
- 1 vinegar
- 2 eggs
- 1 baking soda
- 1 vanilla extract
- 6 butter
- 4 margarine
- 3 milk
- 3 confectioners' sugar
- 1 vanilla extract
Method
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
Mix well.
Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
Bring to rolling boil.
Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
Beat until smooth.
Spread on cooled cake.
Cook's notes
- For an even more intense chocolate flavor, substitute the water with hot brewed coffee.
- Ensure all ingredients are at room temperature for a smoother batter and better rise.
- Don't overmix after adding the eggs and flour to keep the cake tender.
Frequently asked
Can I use all butter instead of margarine and shortening?
Yes, but the texture may be slightly denser. Shortening helps create a lighter, fluffier crumb. For best results, use a mix as directed.
What can I substitute for vinegar?
White vinegar reacts with baking soda for lift. You can use lemon juice or apple cider vinegar in the same amount.
Why is there no cocoa in the cake ingredients list?
The cocoa is added in the first step with the butter and water. The recipe lists it separately in the boiling mixture—use 1/4 cup unsweetened cocoa powder.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your baking soda is gluten-free as well.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake will also pull away slightly from the edges of the pan.
