How To Make The Very Best Chocolate Cake Ever
If you want to know the secret on how to make the very best chocolate cake ever, I have the recipe today! This is a very moist chocolate cake I make all the time! I used to buy a certain well-known chocolate Bundt cake until I came up with this recipe.
I love this recipe because I can make the cake a few days before I need it. The day of the party I pull the cake out of the freezer and place the frozen cake on the platter I want to use. I have done this for years because I have four daughters and I always made their birthday cakes ahead of time.
After you place the cake on the platter, cover with plastic wrap and just let the cake thaw until you are ready to frost and decorate it. I remember picking up one of a very popular chocolate Bundt cakes and thinking “yep it’s been frozen”, that is what makes your cakes moist.
The chocolate cake below is made with whipping cream on top. ChefLand Quilon Parchment Paper Pan Liner Baking Sheets – 12″ x 16″, 100 Pack.
This one is very popular at Christmas time or New Year’s Day! The combination of chocolate cake, whipping cream and crushed candy canes are always popular for parties! Now, you can also make my very moist chocolate cake with my cream cheese frosting. Cream Cheese Frosting by Food Storage Moms
Secret To Making Cakes Moist:
I pull the cake out of the oven, wait 5-10 minutes depending on what else is going on in the kitchen. I place some parchment paper over the cake (still in the pan) put a plate on top and flip it over onto the large dinner plate.
The cake comes right out of the pan and I take it out to the freezer until I want to frost it say in 5 days or so. If you take any one of these cakes to a party. I promise it will disappear. This recipe is the last one you will ever use when you want to make the best chocolate cake. My favorite Bundt cake pan: Nordic Ware Pro Form Anniversary Cake Pan, 12 Cup
Very Best Chocolate Cake Recipe
- 1 package chocolate cake mix (Duncan Hine's)
- 1 package INSTANT Chocolate pudding 5-5.9 ounces
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 3/4 cup mini chocolate chips
Preheat oven to 350 degrees. I place everything but the chocolate chips into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper lined dinner plate. I freeze the cake overnight or until I need it for a party. The day of the party I remove the frozen cake and place it on the platter I will use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
Frost with cream cheese frosting or whipped cream and sprinkle with crushed candy canes or chocolate ganache.
- 1/2 cup butter softened
- 1-eight ounce cream cheese softened
- 3 to 3-1/2 cups powdered sugar
- 1-2 teaspoons vanilla
Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire
Add the vanilla until blended.
Add 3-4 tablespoons unsweetened cocoa to make chocolate frosting.
One thing I want to mention is this recipe can be made into TWO Bundt cakes so you can keep one and take one to a friend: Nordic Ware 6-Cup Bundt Pan, Multicolor
- 3 cups chocolate chips (I buy semi-sweet)
- 3/4 cup butter (softened)
If you don’t have a double-boiler to melt the chocolate chips and the butter then use your microwave. I microwave for one minute, stir and repeat this process. Once the mixture is totally melted be ready to spread the mixture over the cold cake you have removed from the freezer. Spread the ganache quickly, covering the top of the cake as best you can. Place the cake in the refrigerator until ready to cut and enjoy!
Yummy!
Ohhhh Linda, this looks like it would be so moist. Tell me, could you spread that batter out in a cookie sheet and make a Texas cake out of it? Oh my, I remember when relatives would get together the ladies made Texas cake that was really moist like this one must be. And they’d make slab pies, which is also made on a cookie sheet but it’s pie with drizzled icing on top.
Very nice recipe. I must try it!
Hi Debbie, oh I’m not sure this recipe would work with a cookie sheet because it might overflow in the oven. I’m guessing because I haven’t tried it. My Texas sheet cake is really yummy. It’s a popular one here in Utah! Happy holidays, Linda
I can hardly wait to make this cake as well as your Watergate Cake. The picture at the top shows what looks like a thick chocolate glaze on the chocolate cake. Is there a recipe available for this?
Hi Kathy, I have what I call a Ganache frosting. Let me find it. I will add it that that post. Linda
Linda, Do you cover the cake with anything while it is in the freezer? How long can it stay in the freezer?
Hi Jamie, no I do not. But I only keep it in there for a week at the most. BUT, once you pull it out place it on the platter you are going to serve it on. THIS is when you cover it with plastic wrap. Let it thaw and frost it. Here’s the deal with a freezer, if it’s a frost-free freezer it may dry out the cake. I have never had trouble but I serve it within a week. I remember picking up a cake from Nothing Bundt Cake and their cakes were cold. So I realized what my mom did with her cakes, they must do it as well. You will be so happy at how moist these cakes are!! Linda