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Ridiculously Delicious Chocolate Cake
5 from 18 votes

Ridiculously Delicious Chocolate Cake

Ridiculously Delicious Chocolate Cake is a rich chocolate layer cake baked at a lower temperature to create a moist crumb. The batter combines cocoa, butter, sugar, eggs, flour, leavening agents, and hot water for a smooth, runny batter. A cream cheese-based frosting stabilized with heavy cream complements the dense chocolate layers, optionally garnished with fresh raspberries.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Calories: 636 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Cake:
  • 1/2 cup butter
  • 2 cups sugar
  • 2 egg
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups water hot
  • 2 inch round cake pans greased
Frosting:
  • 8 ounces cream cheese (softened room temperature)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 1/2 cups heavy whipping cream must be heavy or it won't be thick enough
  • raspberries optional, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 300. Combine butter, sugar, and cocoa. Add eggs and vanilla. In a separate bowl, combine flour, baking powder, and baking soda. Slowing add this to the rest of the mixture. While this is mixing, slowly add the hot water, letting all the ingredients melt together. Be sure to scrape the sides as you go. The finished product will be runny and soupy; do not worry, this means you did it the right way. Pour into round greased pans.
  2. Bake at 300 for about 30-40 min. Check it for 30 minutes and then every 5 minutes until the toothpick comes out clean when placed in the center of the cake.
  3. Take it out of the oven and allow it to cool for 15 min before removing it from the pans. Let the cake cool completely on wire racks before frosting.
  4. If you want a 4-layer cake as shown, cut each cake in half. Frost between each layer. 
  5. Optional: Sprinkle the top of the cake with sifted powdered sugar and garnish with raspberries.  
  6. Must keep refrigerated.
Frosting
  1. First, beat the whipping cream with an electric mixer until it has thickened to stiff peaks stage - almost to the thickness of soft butter. Chill the beaters and the bowl in the refrigerator before mixing to speed up the process. Remove whipped cream from the mixing bowl and set aside.
  2. Add cream cheese, vanilla, salt, and 1 cup of powdered sugar to the mixing bowl. Mix until creamy and well blended.
  3. Alternately add whipping cream and remaining powdered sugar to the mixture, blending well between each addition.

Notes

  • Store leftover cake covered in the refrigerator to keep the cream cheese frosting fresh for up to five days.
  • Allow the cake to cool completely on a wire rack before frosting to prevent frosting melt.
  • Baking at the lower temperature helps achieve a moist crumb despite the runny batter.

Nutrition Information

Calories 636kcal (32%) Carbohydrates 96g (32%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 109mg (36%) Sodium 368mg (15%) Potassium 223mg (5%) Fiber 2g (8%) Sugar 73g (146%) Vitamin A 967IU (19%) Vitamin C 1mg (1%) Calcium 90mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 636

% Daily Value*

Calories 636kcal 32%
Carbohydrates 96g 32%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 109mg 36%
Sodium 368mg 15%
Potassium 223mg 5%
Fiber 2g 8%
Sugar 73g 146%
Vitamin A 967IU 19%
Vitamin C 1mg 1%
Calcium 90mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.