Best Chocolate Cake

This chocolate cake uses real melted unsweetened chocolate rather than cocoa powder, which gives it a deeper, more complex flavor with a fudgier crumb. The buttermilk adds tang and tenderness while the baking soda reacts with its acidity for a tall, even rise.

Everything goes into one bowl and gets beaten together, starting on low to combine and then on high for three full minutes to aerate the batter. That extended beating builds structure and creates a fine, even crumb. Don’t shortchange it; 30 seconds of mixing won’t cut it.

The fudge frosting is old-school and worth the effort. Sugar, shortening, unsweetened chocolate, and milk get boiled together, then the pan goes into an ice bath where you beat it until it transforms from a hot liquid into a thick, smooth, spreadable frosting. It sets with a slight sheen and a fudgy chew that boxed frosting can’t touch.

Pro Tips

• Melt the chocolate gently over a double boiler or in short microwave bursts. Scorched chocolate is bitter and grainy with no fix.
• The frosting sets fast once it starts thickening in the ice bath. Have your cake cooled and ready to frost before you start beating.
• If the frosting gets too thick too quickly, add a splash of milk and stir until it loosens up.
• A three-layer version (8-inch pans) looks stunning for celebrations. Two layers (9-inch pans) are more practical for everyday.

Variations

• Add a teaspoon of espresso powder to the batter to intensify the chocolate without adding coffee flavor.
• Frost with a cream cheese frosting instead for a tangier, less sweet finish.
• Sprinkle chopped walnuts or toasted coconut over the wet frosting before it sets.