Thursday, May 5, 2011

Perfect and Easy Chocolate Cake

Have you ever eaten an entire cake by yourself? I have. But before you start thinking of therapy clinics to recommend to me, you should know that it took me a couple of days, and is therefore completely normal. Plus, Josh already looked into those and I refused. Furthermore, it was during the Holidays.

I use this cake recipe for the chocolate wedding cakes I do, and I always get more compliments than when I make one from scratch. It's perfectly moist, dense and chocolaty. (Unlike plain cake mix, which I think is too fluffy and dry. Although, I think about cake an abnormal amount-plenty of people like cake mix. I won't judge.) Plus, it's 100 times easier-no separate bowls, no sifting-just dump and mix.

The chocolate buttercream recipe is from my More From Magnolia Bakery Cookbook, which I have found to be pretty much as valuable as scripture. It has earned me a lot of repeat business and referrals with my cakes, and it is probably the most life-changing frosting I know of. And I am very familiar with frosting.

What you need for the cake:

1 box chocolate cake mix (any brand, any type of chocolate-this time I used Duncan Hines Dark Chocolate  Fudge)
4 eggs
1/2 cup oil
1/2 cup water
1 small box instant chocolate pudding
1 cup sour cream (I used light since I'm on a diet. A very special diet that includes daily treats, but unfortunately does not include actual weight loss.)

Just dump everything into a bowl and mix until combined. Pour into two 9 inch round pans that have been greased and floured (the baking sprays with flour work great). Bake at 350 for 30 minutes.

*And guess what: you can use this recipe for any flavor of cake mix-just switch out the pudding flavor.

What you need for the Chocolate Buttercream:

3 sticks butter, softened
2 Tablespoons milk
9 oz. semisweet chocolate (I use chocolate chips and they work great-1 1/2 cups), melted and cooled to lukewarm temp.
1 teaspoon vanilla
2 1/4 cups powdered sugar

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency. Before tasting the buttercream, I recommend sitting down. Or, if your kitchen permits, laying down.


  1. Oh, I am so excited to make this--thanks! Is the sauce on the recipe before this the one that you have made to go with this? Cause I've been craving that too although I'm sure my arteries aren't!

  2. Karen-it is the same sauce! I thought of you guys while I made it :)