Perfect Chocolate Cake
The perfect chocolate cake has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.
Here I will share the cake recipe and the fudge icing.
The Chocolate Cake Recipe
Ingredients
Mix A- Mix below
1 cup Hershey’s Cocoa
2 cups Boiling water
(mix the above till smooth then cool)
Mix B- Mix well in plastic
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
- Prepare the rest of the ingredients below
1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla
Procedure
1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.
2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.
3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.
4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.
5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.
The Fudge Icing
Ingredients
1 can condensed mik
1/2 cup cocoa
1/4 cup butter
1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.
2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.
3. Add desired flavor.
4. Use this icing right away. Keep bowl in double boiler to maintain warmth.
Other notes
1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.
Another Fudge Icing Recipe
3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla
1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.
2. Cook until thick.
3. Take away from fire and add butter and vanilla. Mix well
(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. )
Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing
1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)
4 tablespoons (more or less) HOT water (boiling hot water preferred)
Directions:
1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal
2. Add water, 2 tablespoons at a time mixing until smooth.
NOTES:
*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.
* It is very important to sieve the sugar before using
SharePosted: June 15th, 2010 under Baking Recipes, Cakes, Pastries & Desserts with 42,706 views.
Comments: 59
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- Perfect Chocolate Cake (Jun 15, 2010)
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Really the PERFECT CHOCOLATE CAKE recipe i have ever tested. THANK YOU VERY MUCH for sharing this very good recipe of yours. My son Ahmad love it so much. He even helped me prepared it…very easy to follow instructions. Hoping you can share more great recipes……..
More power to you and may GOD bless you always.
@sarah- i am glad the recipe worked for you. Yes, I will write more recipes that I have personally tested.
Thank you so much…I’ll be waiting for your great ideas.
hi! great recipe! but how do u get it to pipe properly without collapsing [fudge frosting]
Thanks for this Noemi! I’ve been planning to bake a double layer chocolate cake this year and this might be the one cake recipe that will make me do just that.
I’ll make sure to try this out. 
I made this cake & it was a bit bitter but I think it has something to do with the cocoa I used but it was beautiful… Love it!!!
I hope you post more recipes. Do you have ube recipe cake?
@connie- did you use Hershey’s?
i tried this recipe and i loved it! especially the icing! it tastes just like goldilock’s…maybe even better! the cake itself was a little dry (according to my dad & sis) but i could always add more butter i guess….i also recommend doubling the recipe for icing to cover a double layer cake…thanks for the recipe again!
which fudge icing did you use that tasted like goldilocks? the one with the condense or the evaporated one?
hi Noami!
I try to bake my first cake yesterday using your recipe, the taste is great, my mom love it, i use the chocolate lover cocoa, it turns out neat. the problem i had was my cake wasn’t that fine. I already mix it for like 30mins. what should i do? any tips? thanks your recipe is a success! hope you’ll write more cake recipe soon!
im actually into baking ryt now and i would like to try this chocolate cake recipe of yours! m sure this wud be great!
Naomi,can we try cadbury cocoa powder instead of hershey`s(couldn`t find any here in Uk…Hope you will post more cake recipes such as mocha,ube,etc…cheers and mabuhay to your great talent in baking/cooking!!!
yes you can substitue with any cocoa powder. I think Hershey is more of an American brand. I will try to add more cake recipes if I have time. Thanks for visiting.
What’s wanter? Is that a typo or am I just very very stupid…
I want to make this cake for friends and family so I want to know before trying it–I dont want them trying something very very weird tasting.. hehe
sorry that was water. It is not a weird taste at all. Very chocolatey.
hey! you’re such a life saver! i always wanted to know how to make pinoy fudge icing… but the thing is, mine wasn’t able to thicken to ‘pipping consistency’, well… i tried to pipe it anyhow and it ended up losing its shape and looking like a blobby mess! HELP! should i add cream and beat it? i want to be able to pipe the sides as you have. sorry for the hassle. you’re a true lifesaver!
just make sure the fudge icing is thick. You know when it is thick
Hello!
Have you used something to make the fudge icing thick enough to be piped, and won’t melt? I’ve always wanted to make a pipable frosting just like yours. Hope you can help me out. Thanks.
Halleys last blog post..Mom’s Bday (Revel Bars)
I tried your chocolate cake recipe and ITS JUST DIVINE!! however I am having problems with the icing. first time it was undercooked so it dripped . . .a bit runny then the second time it costed me a whisk, it became too sticky and gummy – bent my wire whisk added evap and butter to make it spreadable but still it gathers at the bottom. what should I do? the taste is perfect but when I frost the sides it doesnt stay and gathers at the bottom please advice catcher_74@yahoo.com
Hello thanks for this perfect recipe. I made it twice and it was great but I am having trouble with the icing. First time it was undercooked so the Icing was a bit runny and dripped second time it was gummy and still dripped and gathers at the bottom. It doesnt stay on the sides as it should and eventually ends up at the bottom. is the recipe complete? should i incorporate eggyolk or flour to thicken it or condensed milk too heavy? what should I do? catcher_74@yahoo.com
Sorry you haven’t been able to make the fudge icing. I have edited the recipe above with an alternative icing called “Easy CHocolate Icing”. Hope that works out for you.
It’s a boring, snowy & cold Sunday and I’m about ready to bake your PERFECT CHOCOLATE CAKE!!! just waiting for the butter to soften. Wish me luck! I’ll post result later
YUMMMY!!! My husband had the first slice!! It’s so Philippines!!! The smell, the taste just reminds us of the typical chocolate cake we all grew up eating & loving.
Thank you so much for sharing this recipe! This will be added in my recipe box!
Merry Christmas!
Ann C.
New York
Yummy! i will try this soon. wish me luck. i love baking. im so excited.
Hi I am a food enthusiasts. Your recipe was great especially the icing, I didn’t use 3 baking pans I used 1 pc. 10×10 round pan and it was good. Thank you for sharing. . . Is it okay if ask a plain donut recipe with a yeast or the cake donut. I hope you can share again. . . Cecille Yap
Cecile Yaps last blog post..If GOD LOVE US. . . Why people are Suffering ?
The Choc Cake was nice… the icing was too sweet… maybe because i put too much on it…hehehe… anyway, my brother is still eating and finishing his piece now… try it with a whip squirty cream it will blow your mouth off… my brother calls it CHUCKY… he’s the chucky monster…hehehe… is there a way to unsweeten the icing? reduce sugar? of course… my brother still wants another one… combined it with Durian and Coke then you’ll forget your name… thats all from me… Gelline UK
im not a cake or food enthusiasts but i only love chocolate cake…
moist cake is what i really want and i think this is a very good recipe… make more…
theres more eaters here… eating machines like my little boy… Gelloy… The best chucky he’s mixing the cake with water in a glass.. stirring it …
dangerous…
My husband loved it! It tasted like goldilocks’..
Next time I’ll add marshmallows
So it would be really identical with
Goldilocks’ cake..I’m looking
For that kind of cake here in canada but haven’t
Found one until I made it myself..really
Happy with the result!!
Shalom!
I’m searching for a good or a great chocolate cake recipe and I found your recipe. I will try it as soon as possible. What kind of salt I will used? Is it iodized or rock salt? Can I ask why other chocolate cake recipe has sour cream? Is there a big difference in taste? If I don’t have powdered sugar can I used regular sugar to your easy chocolate icing? Thanks so much for sharing your recipe. More power and God bless.
……..waiting for your reply.
hi thanks for sharing your recipe… i raelly do love baking but every time i bake a chocolate cake, the cake itself is a bit hard… what can i do to make it soft and moist? thanks in advance:-) God bless:-)
Hi! I tried making this recipe and its super good… Thanks a lot for sharing this to us. I hope you have mocha cake recipe too…
hi! this is my first time making cake then it turns beautiful chocolate cake and i use cocoa powder coz hershey is expensive heheheheh.its my sister birthday and its my first time to bake cake and im happy that my chocolate cake was succesful thank u very much mwahhhhhh …….
hi this is eunice i would like to ask if u have black forest cake recipe coz ,,,i love to bake from now on they all appreciate my cake …thank u very much… send me a message if u recve this thank u many thank u
HI noemi, ttried your choco cake and its the best recipe ive ever tried. But, do have some concerns here. Have a hard time to soften the butter so i try to micro it first before using. Is there a difference. Second when i cooked the icing, i cooked the butter with the choco and all, whats the difference if you put it last? My 2 daughters loved it, the taste is very pinoy.But i hope to perfect the frosting coz the 1 i made was quite stiff. Thanks for your pinoy recipes. Is very helpful.
I loved that recipe
all of your comments are positive i will try your choc. cake tomorrow together w/ my friend we loved to make experiments especially in cooking and baking hope this recipes will worked for us…pls. wish me luck in putting icing… this is my 1st tym ever…
i wish this recipe will be same as susie’s delicacy,,,the famous delicacies here in pampanga
i’m so excited to try it out…
gobless more power to you….
Hi i wanna try this and make it as a present to my Dad for Father’s Day. I just have a question. Can I use Cake Flour instead of all purpose flour? If so, will there be a difference to its texture or taste? Thank you so much I hope you could respond to me as soon as possible =)
im baking this recipe for fathers day..
actually,this is the same recipe i’ve got when im baking my chocomoist.
BUT diffrent procedure..
for the icing,how do u know if its already done,i got my icng ending up hard.
thanks.god bless
Mai,Ireland
it was perfectly done last father’s day..the best moist cake.
thanks
ok but make sure its a delicious
i want to learn how to make fondant cake please teach me, waiting for your reply. thanks.
Hi everyone, which icing taste like goldilocks, condensed milk or evaporated milk? Please let me know. Thanks.
pwede po bang steam ito. kung pwede gaano kalakas ang apoy at ilang oras. kaiklangan bang takpan yung cake kapag inisteam?
hi.. i want to ask which icing tastes like goldilocks? i really miss that cake.. thanks so much!
hello!!! tried your chocolate fudge cake and it was verrrrrry yummmmmyyyyy!!! not sweet according to my husband and the fudge icing i used is the one with sugar icing and butter only and it came absolutely verrry good. Thank you soooo much….
hi i would like to ask what to do you mean when you say Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B? thanks so much
Hello!
Thank you for this recipe! Yum! I posted some photos in my blog.
http://tagabacolod.wordpress.com/2009/10/23/another-moist-chocolate-cake-experiment/
tagabacolod´s last blog ..Another Moist Chocolate Cake Experiment
hello id like to ask how long do you usually cook the icing? the one with condensed milk,cocoa and butter ingredients
tnx a lot
The one with condensed milk. I tried it already…
i’m baking this cake this weekend. i’d like to know if you also have a sugar-free recipe for chocate cakes & icing? my daughter loves chocolate cakes but we have to watch on her sugar. hope to hear from you soon. thanks!
I baked this cake for my daughter Alyssa’s 3rd Birthday, and my baby sister’s Birthday. It was soo delicious. Everyone loved it. I myself loved the fudge icings – with the condensed and evaporated milk. But I must admit I got a little tired from stirring when I was making the icing. But it was all worth it. Thank you very much for sharing this great recipe.
Btw, the cake was a little dry. Is there anything I can add to make it a little moist?
Thank you!
Here is what you do.
gradually add flour about 1/2 cup while mixing it on the double boiler. for the The Fudge Icing recipe. to make it thick. I added some chocochips and milk just for fun. haha
rosemarie ganzon, it wasnt dry. just pull it out of the oven 5mins before baking time. let it cook for itself. but make sure to do the toothpick test first.
Ahm hei I’m just wondering about the mix A and mix B, I’m quite confused when you said add it together and ending with mix B. I’m not really that good in baking so I’m a little clueless on the terms hehe ahm is it possible for you to explain it to me? Question is on mix B do I add the dry ingredients with the creamed butter and egg when I’m done beating it or do I add the dry ingredients with the cocoa mixture? So sorry for a lot of questions as I am a bit confused at that part. I really hope that you would reply to me asap as I want to cook it for mothers day as it is really soon here in new Zealand. Thankz so much!..
i want to use this for my daughter’s 2nd birthday.. im new to baking too.. is this 2 layer?
wow! hndi ako marunong mag bake pro dream ko mkpg bake =) salamat po s recipe pag aaralan ko to =)
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Ms. Noemi, which of the 2 fudge icings do you usually make?
Hi! I not a great cook but I love to cook and I can follow easily and I’m thankful to you guys who are willing to share their recipes and I hope no secrets kept. I still have to try your recipe yet and I hope it will work out. I’ll let you know. Thanks again.
Hi there Noemi, your icing with the evaporated milk is perfect. I could eat this stuff on its own! For those who were not able to get the desired result, I think the instructions just need to be more clear since the average home baker would not necessarily know how thick is thick. It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. Thanks for sharing!