The Best Chocolate Cake Ever

A Special Occasion Dessert –
Semi-sweet ChocolateChopped Chocolate

Sometimes there’s just not much to say about a recipe other than, “you have to try it—it’s so good!” Well, this is one of those recipes! I found it flipping through an old Kraft: Food & Family magazine. It was about 10 years ago, when Damon and I were still in high school, and we had just started dating.

Chocolate Cake MixCombining Ingredients

Basically, since his first bite of this cake all those years ago, Damon has been hooked! And since then he has requested that I make this chocolate cake for many special occasions and always for his birthday (which is right around the corner). So, yeah, saying he loves this cake is a bit of an understatement!

Chocolate Cake BatterBaked Chocolate Cake

Luckily for me, I also love this cake! It’s so easy to make, and doesn’t make a ton of dishes to cleanup afterwards. The chocolate cake itself is extremely moist and is filled with delicious chocolate chunks throughout. As for the frosting, it’s basically a shortcut for making a silky chocolate ganache, something I thought was beyond my scope of baking abilities. But it turns out it’s not, and it’s so tasty!

Best Chocolate Cake Ever GanacheBest Chocolate Cake Ever

So, I’ll keep it brief and say what I’ve already said: you have to try this chocolate cake—it’s so good!


Best Chocolate Cake EverBest Chocolate Cake Ever Ganache

Prep Time: 15 minutes — Bake Time: 30–35 minutes — Serving Size: 16

Cake Ingredients:

½ pkg (2 oz) baker’s semi-sweet chocolate, chopped
1 pkg (2 layer) chocolate cake mix
1 pkg (3.9 oz) chocolate instant pudding
4 eggs
1 c sour scream
½ c oil
½ c water

Ganache Frosting Ingredients:

1 tub (8 oz) cool whip, frozen
½ pkg (2 oz) baker’s semi-sweet chocolate, chopped


1. For the cake: Preheat the oven to 350°. Use cooking spray, or oil, to coat 2 – 9 inch round cake pans.

2. Chop 2 ounces of semi-sweet chocolate, set aside. In a medium bowl, combine the rest of the cake ingredients and mix until blended. Then gently stir the chopped chocolate into the cake batter. Pour the batter into the cake pans.

3. Bake for 30 to 35 minutes, or until a toothpick comes out cleanly after being inserted into the center of the cakes. Allow the cakes to cool in their pans for 10 minutes. Then loosen and gently remove the cakes from their cake pans, and place on wire racks to cool completely.

4. For the ganache frosting: In a medium bowl, place together the cool whip and 2 ounces of semi-sweet chocolate—no need to mix. Microwave uncovered for 1 minute, then start to stir the mixture together. Continue with intervals of microwaving for 30 seconds, then stirring, until the chocolate is completely melted and well-blended into the cool whip.

Note: It usually takes about 2 to 3 minutes total of microwaving until the chocolate is melted. However, the mixture looks grainy for a little while afterwards, so just keep stirring! Don’t fret—it will turn into a smooth ganache after about another minute of stirring.

5. Next, place one of the cake layers on a cake stand or carrier, and spread one-third of the ganache frosting on top as the filling. Then place the second cake layer on top, and finish spreading with the rest of the ganache frosting—enjoy!


­– Best-Ever Chocolate Fudge Layer Cake Recipe: Kraft


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