Chocolate Lover's Cake A fantastic chocolate dessert can be tweaked to become even better with the variations provided in this recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Cool Time: 20 mins Bake Time: 25 mins Stand Time: 30 mins Total Time: 50 mins Servings: 16 Jump to Nutrition Facts Ingredients ¾ cup butter 2 eggs ⅔ cup unsweetened cocoa powder ⅔ cup boiling water ⅔ cup buttermilk or sour milk 2 teaspoon vanilla 2 ¼ cup all-purpose flour 1 ½ teaspoon baking soda ⅛ teaspoon salt ¾ cup granulated sugar ¾ cup packed brown sugar 1 recipe Chocolate Butter Frosting Chocolate Frosting ¾ cup butter, softened ½ cup unsweetened cocoa powder 8 cup powdered sugar ½ cup milk 2 teaspoon vanilla extract Directions Let butter and eggs stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans; set aside. In a medium bowl whisk together cocoa powder and boiling water until smooth. Let cool for 10 minutes. Whisk in buttermilk and vanilla; set aside. In medium bowl stir together flour, baking soda, and salt; set aside. Preheat oven to 350F. In a mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugars; beat until combined. Add eggs, one at a time, beating until combined after each addition. Beat in one-third of the flour mixture on low speed just until combined after each addition. Beat in half of buttermilk mixture. Mixture may look curdled. Beat in half of the remaining flour mixture, then the remaining buttermilk mixture, and finally, the remaining flour mixture. Divide batter between prepared pans, spread evenly. Bake about 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove cakes from pans. Let cool on wire rack. To assemble, place first cake layer on a serving plate. Spread 1-1/2 cups frosting over the top of the layer. Top frosted first layer with second cake layer, top side up. Frost top and sides of entire cake with remaining Chocolate Butter Frosting. Chocolate Frosting In a very large mixing bowl, beat butter, softened, and unsweetened cocoa powder with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until well combined. Gradually beat in milk and vanilla until well combined. Gradually beat in 6 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Chocolate Cherry Cake: Prepare cake as directed above, except stir 1/2 cup coarsely chopped, well-drained maraschino cherries into the batter at the end of Step 2. To assemble, place one cake layer on a serving plate, top side up. Spread with 1 cup of the Chocolate Butter Frosting. Snip any large cherry pieces in 1/2 cup cherry preserves. Spread preserves on top of frosting on first cake layer, leaving a 1-inch space around the top edges of the cake. Top with second cake layer, top side up. Use the remaining Chocolate Butter Frosting to frost the top and sides of the whole cake. If desired, garnish the top of the cake with well-drained whole maraschino cherries. Malted Milk Shake Cake: Prepare cake as directed above, except stir 1/3 cup malted milk powder with the flour, baking soda, and salt in Step 1. Prepare the Chocolate Butter Frosting as directed, except add 1/4 cup malted milk powder with the first 2 cups powdered sugar. If desired, garnish cake with 1 cup coarsely chopped malted milk balls. Rate it Print Nutrition Facts (per serving) 559 Calories 19g Fat 97g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 559 % Daily Value * Total Fat 19g 24% Saturated Fat 12g 60% Cholesterol 73mg 24% Sodium 288mg 13% Total Carbohydrate 97g 35% Protein 5g Calcium 50.5mg 4% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.