Rich Chocolate Cake Recipe

If you are looking for an old fashioned chocolate cake, this rich chocolate cake recipe is for you. Not a low calorie dessert, this cake is made with lots of butter, sugar and chocolate and covered with a rich chocolate frosting that is cooked on the stove in just a few minutes.

If you don’t have buttermilk, you can easily use a substitute. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let stand for 5 to 10 minutes before using as a substitute for 1 cup of buttermilk.

Satisfy your chocolate craving with this rich and easy chocolate cake recipe.

Rich Chocolate Cake Recipe

Yield: about 20 (2-inch) squares


  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 2/3 cup buttermilk
  • 3 (1 ounce each) squares unsweetened chocolate
  • 2/3 cup boiling water
  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract

Chocolate Frosting
  • 1/2 cup (1 stick) butter or margarine, at room temperature
  • 1-1/2 cups granulated sugar
  • 1/3 cup milk
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts, optional


1. Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking pan.

2. Sift flour with salt and set aside.

3. In a small bowl or measuring cup, mix baking soda with buttermilk and set aside.

4. Add chocolate squares to hot water. Set aside.

5. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and buttermilk mixture alternately to creamed mixture, beginning and ending with flour. Add vanilla and melted chocolate with water and stir until smooth. Pour batter into baking pan.

6. Bake for 50 to 55 minutes. Remove from oven and let cool in pan.

7. To prepare frosting: In a heavy sauce pan, add butter, sugar and milk. Bring mixture to a full rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat and add chocolate chips and nuts, if using. Blend quickly and continue to beat until frosting is a good spreading consistency, 1 to 2 minutes. Spread immediately over warm chocolate cake.

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