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Yield
Serves : 8 to 10

How to Make It

Step 1    

Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

Step 2    

In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.

Step 3    

Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

Step 4    

Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.

You May Like

Aggregate Rating value: 4

Review Count: 997

Worst Rating: 0

Best Rating: 5

Author Name: Shayna Robinson

Review Body: After reading reviews, I hunted down the frosting recipe. Here's the recipe for the Chocolate Frosting from Marcia Kiesel: Chocolate Frosting recipe also from Food & Wine (contributed by Marcia Kiesel.) Servings: Makes about 3 1/2 cups. The inspiration for this frosting technique comes from dessert maven Maida Heatter’s Book of Great Chocolate Desserts (Alfred A. Knopf). Ingredients: 1 1/3 cups heavy cream 1 1/2 cups sugar 6 ounces unsweetened chocolate 1 stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt Directions: In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Review Rating:

Date Published: 2017-03-16

Author Name: Alina Kocabas

Review Body: best chocolate cake I have ever had, everyone that tried it absolutely loved it.  There used to be a link to the frosting recipe but now its gone.  I tried to search for the Frosting Recipe but wasnt successful at finding the original recipe that came with this cake recipe.  Is it possible to link the Chocolate Frosting to its recipe?

Review Rating: 5

Date Published: 2016-11-21

Author Name: Daniel Burney

Review Body: ok, man cook here. why do yu line the pans with wax paper after you oil n flour the pans?seems one is a waste. if yu oil n flour correctly you shouldnt need the wax paper!

Review Rating:

Date Published: 2017-04-08

Author Name: Brittney Land

Review Body: Agreed with Alina: where is the link to the original frosting recipe? I'm not finding anything comparable just by searching. So disappointing.

Review Rating:

Date Published: 2017-01-28

Author Name: Afetz

Review Body: Please please please give us access to the original chocolate frosting recipe that was contributed by Marcia kiesel. Now you can't click the link to it anymore and when you search it, another not as good recipe comes up. It used to be heat heavy cream and sugar in a pan. In a bowl chop unsweetened bakers chocolate and put butter and vanilla in the bowl as well. Add hot cream/sugar mixture and mix slowly until melted/combined. Put the bowl over an ice bath and whip until fluffy. It was to die for and it is is no longer available anywhere!!!

Review Rating:

Date Published: 2017-02-09

Author Name: Kathryn Faulkner

Review Body: Best cake I have ever made! Must make frosting in comments below.. cake is weird without it.

Review Rating: 5

Date Published: 2017-06-17

Author Name: Kim Bird

Review Body: I only had one pan available, so I halved the recipe. It was quite runny and I had to bake an extra 15 minutes, but it came out perfect and was DELICIOUS. I poured chocolate ganache over after cooling and served it straight out of the pan. I will absolutely be making this recipe again.

Review Rating: 5

Date Published: 2017-03-16

Author Name: CakenGifts.in

Review Body: This recipe was a hit for my brother's birthday! After reading reviews, I hunted down the this recipe. Best Chocolate Cake recipe ever.

Review Rating: 5

Date Published: 2017-04-18

Author Name: Julia A Nay

Review Body: Best chocolate cake recipe I have ever had in my 20 years of baking.

Review Rating: 5

Date Published: 2016-08-30

Author Name: Maya N Turnage

Review Body: No oil?

Review Rating:

Date Published: 2016-09-17

Author Name: Caitlin Rissman

Review Body: If I wanted to double this recipe would I double the amount of water as well?

Review Rating:

Date Published: 2016-08-30

Author Name: Felicity

Review Body: CHOCOLATE!!!!!!YUM!!!!!!!!

Review Rating: 5

Date Published: 2016-11-21

Author Name: anrgy

Review Body: !!!!!!!!! do not like it

Review Rating: 1

Date Published: 2017-06-12

Author Name: Patricia Parsley

Review Body: Self rising flour can be substituted for the all purpose flour right?

Review Rating:

Date Published: 2017-05-08

Author Name: Everet Smith

Review Body: I've had eaten many cakes over the years, and I've got to say, following the recipe step by step, this is one of the worst cakes I've made and eaten, ever. I've eaten those 50 cent Walmart cupcakes, and those tasted better. The initial taste wasn't that bad, it wasn't until the moment you've swallowed the thing and it tastes like someone put cough syrup into chocolate milk. The aftertaste is minty and is noticeably bitter, the bitterness lingers for a while.

Review Rating: 1

Date Published: 2017-05-28

Author Name: Deborah Riley

Review Body: Has been my go to chocolate cake recipe for several years now. It never disappoints!!!! Everyone who tries it, loves it. Make it the night before and it is even better the next day!

Review Rating: 5

Date Published: 2016-12-13

Author Name: Stephen Ingram

Review Body: The recipe produced more batter than my 8-inch pans would hold during baking. The pans overflowed during the bake. Be sure to leave enough space at the top of the pan for the rise even if it means you don't use all the batter!

Review Rating:

Date Published: 2017-06-24

Author Name: mary lambkin

Review Body: i was extremely skeptical of this recipe after seeing that it includes 2 cups of water! batter was very liquidy and i wasn't sure the cakes would hold up. after following the recipe, i ended up adding about 1/2 C flour at the end to thicken up the batter. i also let the batter sit in the bowl for a couple of hours, which also thickened it a bit. still quite soupy when i poured it in the pans. i was convinced the cakes wouldn't turn out but was surprised to see they rose and held their shape after 32 minutes (not 25 per the recipe) in the oven! very dense and sticky, but cakey enough to stay together. 

Review Rating: 4

Date Published: 2016-12-19

Author Name: lissamattson

Review Body: I too have prepared this recipe for over 20 years. It was originally in an old Food and Wine annual recipe book, which I have lost. I would like to have the original recipe for the cake and frosting. The original did not have corn syrup. The icing was beat until it thickened over a bowl of ice water.

Review Rating:

Date Published: 2017-01-24

Author Name: anrgy

Review Body: BAD BAD BAD bad Bad badbaD bad bad

Review Rating:

Date Published: 2017-06-12

Author Name: karlospkc89

Review Body: can you please share to me the ingredients in grams pls?? This is sooo yummy! I would like to make this sooooonn

Review Rating: 5

Date Published: 2016-08-31