| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 12 to 14 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 12 to 14 servings |
Ingredients
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
Instructions
- For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
- Divide the batter among the prepared cake pans and bake for 20 minutes.
- Cool completely before icing. Refrigerate the layers after cooling for best results.
- For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
- Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
- Frost the cake in between each layer, on the top and around the sides.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 1024 |
| Total Fat | 61 g |
| Saturated Fat | 37 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 5 g |
| Sugar | 86 g |
| Protein | 10 g |
| Cholesterol | 173 mg |
| Sodium | 333 mg |
| Serving Size | 1 of 14 servings |
| Calories | 1024 |
| Total Fat | 61 g |
| Saturated Fat | 37 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 5 g |
| Sugar | 86 g |
| Protein | 10 g |
| Cholesterol | 173 mg |
| Sodium | 333 mg |
Reviews
This cake turned out AMAZING! This was my first time baking a cake from scratch, so I read the reviews before baking and knew what to look out for. I did cut mine in half to make 2 layers instead of 4. My first layer did break into pieces, like a few others’. Then I knew to refrigerate the second and third layer a little longer before taking them out of the pan. The frosting and chocolate curls were so delicious and my mom was very happy with her birthday cake!
This is the same recipe for Ree’s sheet cake. I am a seasoned baker and this cake never cooks in the amount of time she says it will. It becomes very frustrating because you have to keep checking it every five minutes to make sure it doesn’t burn but it ends up cooking for like 30 to 45 minutes minimum. Does anyone else have the same problem?
Thinking about making this cake. Has anyone substituted coffee for water or mixed in espresso powder to deepen the chocolate flavor?
I’ve made this cake several times. THEE BEST chocolate cake. Perfection. It has always turned out and I’m no expert.
best choc cake ever
To make GF:
King Arthur GF flour
Jumbo eggs instead of large
½ tsp xantham gum
Coconut milk (canned, full fat) instead of buttermilk (personal preference)
King Arthur GF flour
Jumbo eggs instead of large
½ tsp xantham gum
Coconut milk (canned, full fat) instead of buttermilk (personal preference)
Absolutely delicious!
Crowd pleaser!
Yummy
Great cake. Very moist. For the icing after the chocolate and cream is taken out of fridge I added 1 stick of softened butter and powdered sugar
Do not leave the batter in the fridge to lony or it will hardened and you will have to thaw it back but otherwise good and leave in a little longer than 20 mins