Decadent Chocolate Layer Cake

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Shhhhhh. I’m about to share a secret with you. I’ve found the easiest chocolate cake to make. Ever. In the entire world. Even better? It will get you rave reviews. I promise.

July was the month of birthdays in my department. Last week Wednesday I smuggled in this chocolate layer cake for my coworker Sarah’s birthday. I have never had so many positive reviews of a dessert, which speaks volumes because I always get a ton of positive reviews. I had at least five people (that day) tell me I need to open a bakery after trying this particular cake. (I’ve had numerous people tell me the same thing for years now, but this cake sent people over the edge.)

Looking for an easy and impressive chocolate cake? Look no further.



  1. I like to bake the cake the day before I’m frosting it and throw it in the freezer until I’m ready to assemble. Sometimes I’ll throw the layers in the freezer right in the pan. I find it easier to cut the layers when the cake is at least partially frozen. You’ll want to let it thaw slightly. For this cake I baked the cake in two 8-inch round pans that were very tall. Then I removed the “dome” of the cake by sawing it off using a bread knife and sliced the layers in half. I still had two very thick layers (four layers total).
  2. To avoid a mess, slide some wax paper underneath the bottom layer of first cake layer. Otherwise you’ll find yourself wiping up the frosting that will inevitably get onto your cake stand. I filled this cake in this order: one cake layer, one layer of Dark Chocolate Fudge Frosting, another cake layer, one layer of Chocolate Sour Cream Frosting and Filling (sans powdered sugar), another cake layer, another layer of Dark Chocolate Fudge Frosting. Then I added the powdered sugar to the sour cream frosting and frosted the entire cake.
  3. You want to be careful when frosting the cake because sour cream frosting is a bit sticky. Apply frosting to the sides of the cake and frost in one direction, rotating your cake stand as you frost. Decorate as you wish.

I like to make this cake at least the night before. Lots of times I will let my cake sit in the fridge for a day or two. I believe this helps the frosting sink into the cake layers a bit and allows the cake to settle.

Everyone said this was the most moist cake they’d ever had. I replied, It should be – there are three cups of buttermilk in it!

Note: To avoid wasting any extra frosting or the domes of the cakes, I made a cake sundae the night I assembled the cake and had it for dinner. I layered pieces of the cake domes with frosting and then topped it with some homemade Vanilla Bean Ice Cream. The. Best. Dinner. Ever.


Recipe rating: 

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