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Extreme Chocolate Cake
SUBMITTED BY:
RACH56
PHOTO BY:
MAINE-MOMMY
"A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!"
RECIPE RATING:
Read Reviews
(86)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
35 Min
READY IN
1 Hr 5 Min
Original recipe yield 1 - 4 layer 9 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
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REVIEWS
Reviewed on Sep. 5, 2006 by
Elli
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Elli
Sep. 5, 2006
WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!
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8 users found this review helpful
WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end...
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Reviewed on May 4, 2007 by
PATTIYORK1
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PATTIYORK1
May 4, 2007
I made one change based on an old tradition that was passed on to me; instead of using boiling water I used freshly brewed hot coffee. The cake was the best thing I have tasted and it stayed fresh and moist in a cake keeper for a full week. I used a silicone bundt pan rather than round pans.
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7 users found this review helpful
I made one change based on an old tradition that was passed on to me; instead of using boiling...
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Reviewed on Apr. 6, 2007 by rashika
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rashika
Apr. 6, 2007
this recipe is excellent! I bake alot and this is the BEST chocolate cake recipe i have ever tried! Instead of butter icing, try a chocolate glaze over the cake just before its completely cool so the glaze soaks in YUM! Glaze: 1 cup sifted icing sugar 2 tablespoons cocoa 2 tablespoons milk ½ teaspoon vanilla
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5 users found this review helpful
this recipe is excellent! I bake alot and this is the BEST chocolate cake recipe i have ever...
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Reviewed on Jun. 26, 2007 by snugglepunkin
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snugglepunkin
Jun. 26, 2007
Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!
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4 users found this review helpful
Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes...
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Reviewed on Jan. 14, 2004 by MrsIrlam
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MrsIrlam
Jan. 14, 2004
This is the best chocolate cake I have ever had! I wont use another recipe for chocolate cake ever again and I wont by boxed batter again either. This cake was easy to make and came out perfect with no special effort. The frosting was excellent but I used cream instead of milk. My husband and I couldnt stop eating it... my only complaint would be that its additcting!!!
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4 users found this review helpful
This is the best chocolate cake I have ever had! I wont use another recipe for chocolate cake...
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Reviewed on Jul. 10, 2007 by
SUGARPLUM03
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SUGARPLUM03
Jul. 10, 2007
Hi, I just made this cake and was also concerned about how very thin the batter was after adding the hot water but it turned out great the cake was very moist but(warning) be sure to put your cakes in the oven on a cookie sheet in case they boil over I did not and one boiled over a bit and I had a lovely mess to clean up :( I also made the the frosting and it turned out great as well the whole family enjoyed this cake.. :) Thanks for a nice recipe :)
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3 users found this review helpful
Hi, I just made this cake and was also concerned about how very thin the batter was after...
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Reviewed on Jul. 2, 2007 by lilcogrrrl
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lilcogrrrl
Jul. 2, 2007
Loved this recipe, chocolatly but not overwhelmingly so. Also, I also substituted boiling water for freshly brewed coffee and it worked out perfectly.
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3 users found this review helpful
Loved this recipe, chocolatly but not overwhelmingly so. Also, I also substituted boiling...
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Reviewed on Apr. 30, 2007 by
squishy
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squishy
Apr. 30, 2007
I decorate cakes so I am always on the hunt for good cake recipes. This one is FABULOUS!! Easily the best chocolate cake I have ever had, let alone made. Even my husband said that it was "chocolate lovin' on a fork". I did add a vanilla custard filling between the layers. But really, it would be great without it. Note: The only issue I had with this recipe is that the (very runny) batter overflowed during baking. What was left in the pan (~90%), was great!
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3 users found this review helpful
I decorate cakes so I am always on the hunt for good cake recipes. This one is FABULOUS!! ...
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Reviewed on Mar. 30, 2007 by Kate
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Kate
Mar. 30, 2007
A really fabulous recipe. This cake is soo chocolatey! I had a slice 6 hours ago and still feel it's too soon for another piece! If you are cooking this in the UK, use Self Raising flour. I got confused and used Plain flour! It made the cake really moist and dense, but really rich. The Self Raising flour will had more height and lightness to the cake. Also, next time I will also only use 1/2 cup of cocoa powder in the cake and increase the flour, and only 1 cup in the icing (increase the sugar)
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3 users found this review helpful
A really fabulous recipe. This cake is soo chocolatey! I had a slice 6 hours ago and still...
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Reviewed on Oct. 4, 2002 by IHART44
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