The only chocolate cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious!
*Disclaimer- As with the White Almond Sour Cream cake recipe, this STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as I have with the vanilla/almond version of this cake, I’ve tested out SEVERAL scratch chocolate cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite.
Preheat oven to 325, and grease and flour your cake pans.
Mix first 5 (dry) ingredients together with a whisk, in a large bowl.
Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)
Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.
Bake @325 (convection) until toothpick inserted comes out clean.
When using 3" deep pans and filling them 3/4 of the way full, I usually set the timer for 55 minutes and then check.
The cakes usually need about 10-15 more minutes. But every oven is different, so find what works for you!