The Rated R for Richness Chocolate Cake Recipe -

The Rated R for Richness Chocolate Cake

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"Passionate about chocolate? If so, you're sure to savor this sinfully moist, fudgy cake covered in an indulgently rich chocolate frosting. We think it might just be the ultimate dark chocolate layer cake."

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Original recipe makes 12 servings Change Servings


  1. FOR CAKE: PREHEAT oven to 325 degrees F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.
  2. COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
  3. WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)
  4. BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.
  5. FOR FROSTING: BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.
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Reviews More Reviews

Nov 29, 2006

This is the ultimate cake. I have never had better tasting cake than this...smooth, light and creamy.

Oct 17, 2008

The absolute best cake ever. Although I do not eat chocolate my customers loooovvvvveee this one. Thanks for posting. I use a 72% dark Belgian chocolate which makes it very decadent.


5 Ratings

Sep 07, 2010

WOW! WOW! WOW! This is now my go to chocolate cake recipe!! I can't believe how unbelievably delicious this cake was! I normally just eat the frosting and leave the cake--but not this time! I used "Rich choclate frosting" because I didn't have all the ingredients to make this frosting, but I will try it next time! I made these into cupcakes and baked for 22 minutes and it made 25 cupcakes.

Jul 14, 2009

I've baked my share of chocolate cakes and this by far is at the top of the list. Having a large family, I'm always looking for ways to decrease the preparation time and increase efficiency. I used the microwave and also didn't bother to chop up the chocolate, rather just stirred the individual chunks until melted. I baked it in a 9 x 13 inch pan for 33 minutes and it was perfect. Frosted directly in the pan. Tastes even better the second day and we love it even more cold from the fridge when the frosting is super fudgy!

Nov 02, 2008

Holy moly! This cake was superb. The frosting was fabulous. Cake had a smooth dry crumb with dark rich mellow flavor. Frosting was smooth and thick and shiny and dark, everything a frosting should be in my opinion. I didn't change a thing, and wouldn't change anything next time! Well, maybe add some raspberry filling, but not everyone in my family likes that as much as I do. Everyone agreed this was a KEEPER!


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  • Calories
  • 558 kcal
  • 28%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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