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Ultimate Chocolate Cake

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Cindy Rahe
Updated Dec 1, 2025
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This cake is truly an Ultimate Chocolate Cake with three tall layers crowned with a rich chocolate frosting. Triple chocolate fudge cake mix makes the cake layers easy to prepare, while lots of dark chocolate, butter, cream, and brown sugar come together to make the ultimate glossy chocolate frosting with a dense and fudgy texture.

Recipe Ingredients

Here’s a look at the ingredients you’ll need to make the Ultimate Chocolate Cake.

Triple Chocolate Fudge Cake Mix: A great foundation for this cake with reliable results every time.

Sour Cream: Adds richness, body, and moisture to the cake mix as well as a slightly tangy flavor.

Coffee: A natural pairing with chocolate, coffee intensifies the chocolate flavor.

Dark Chocolate: Provides the main flavor for the frosting. Choose a chocolate that you enjoy eating or use your favorite bag of chocolate chips. Just avoid milk chocolate as it will be too sweet.

Heavy Cream: The fat content is important, so be sure to use heavy cream and not milk or your frosting may not emulsify and turn out smooth.

Other Ingredients You’ll Need: Oil, eggs, butter, brown sugar, baking cocoa, vanilla, and salt.

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How to Make Ultimate Chocolate Cake

Follow these steps to make the Ultimate Chocolate Cake. See the full recipe for complete instructions.

1. Make the Cake Layers

Mix the batter and divide between the three cake pans. If you want to be precise and have perfectly even layers, weigh out about 575 grams of batter into each pan. Bang the pans a few times on the counter before baking to release any large air pockets.

2. Cool the Cake Layers

Once baked, make sure to completely cool the cake layers before frosting or stacking. If they are not completely cooled, the frosting will melt and slide right off the cake. To help with assembly you can chill the layers in the refrigerator or wrap in plastic and freeze until solid and assemble with frozen cake layers. 

3. Make the Frosting

This frosting is somewhere between a ganache and spreadable hot fudge. Once it's all melted together, it needs to be cooled to a spreadable consistency. Stirring it every 15 to 20 minutes as it cools will keep the frosting smooth and lump-free.

4. Assemble the Cake

Secure the first cake layer with a dollop of frosting, then stack and frost subsequent layers with a 1/4-inch spread. Apply a thin crumb coat, chill for 15 minutes, then finish frosting and decorate.

How to Store Ultimate Chocolate Cake

Follow these tips for storing Ultimate Chocolate Cake.

Refrigerator

Wrap portions of the cake in plastic wrap or place cake airtight container with cut edges of cake covered in plastic wrap and store in the refrigerator for up to 5 days. Let cake stand at room temperature about 15 minutes before serving for best texture.

Freezer

Wrap portions of the cake in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month.

Thawing

Thaw portions of wrapped cake in the refrigerator overnight. Let cake stand out at room temperature for about 15 minutes before serving for the best texture. Do not microwave as the frosting will melt.

Ultimate Chocolate Cake

  • Prep Time 45 min
  • Total 3 hr 25 min
  • Servings 12
  • Ingredients 12
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Ingredients

Cake

Frosting

  • 1 1/2 cups unsalted butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups packed brown sugar
  • 3 tablspoons unsweetened baking cocoa, sifted
  • 12 oz dark chocolate, chopped
  • 1 tablespoon vanilla
  • 1/2 teaspoon kosher salt

Instructions

  • Step 
    1

    Heat the oven to 350°F. Grease three 8-inch round cake pans, line the bottom of each pan with parchment paper, and then grease the parchment paper.

  • Step 
    2

    In a large mixing bowl, whisk the eggs, sour cream, oil, and coffee until smooth. Fold in the dry cake mix with a flexible spatula until completely blended. Divide the batter evenly between the cake pans.

  • Step 
    3

    Bake the cakes on the center rack of the oven, checking for doneness after 25 minutes. The cakes are done when the tops are dry and spring back when lightly touched in the center. Cool cakes in the pans on a cooling rack for 15 minutes. Turn cakes out onto a cooling rack and wrap in plastic wrap while still warm. (This helps keep the cakes moist by trapping the steam.) Place the cakes in the refrigerator or freezer until completely cooled.

  • Step 
    4

    In a medium saucepan over low heat, stir the butter and cream until the butter is melted. Add the brown sugar, sifted cocoa, chopped chocolate, vanilla, and salt. Stir over low heat until the chocolate has melted, the sugar has dissolved, and the mixture is glossy and smooth. (Do not walk away as the chocolate may scorch.) Pour into a large bowl.

  • Step 
    5

    Refrigerate for 15 minutes, stir, making sure to scrape down the side and bottom of the bowl. Return to the refrigerator for another 15 minutes. Repeat 2 to 4 more times or until the frosting has thickened to the point it can hold a soft peak and is spreading consistency.

  • Step 
    6

    Place a small dollop of frosting on a cake plate or stand. Center the first cake layer on top, pressing down gently to secure. Spread a 1/4-inch layer of frosting over the first cake layer. Center the second cake layer on top of the frosted first layer. Spread a 1/4-inch layer of frosting on the second cake layer and secure the third layer on top.

  • Step 
    7

    Using an offset spatula or the smooth side of a butter knife, add additional frosting between the layers until the smooth. Coat the entire cake in a thin layer of frosting. Refrigerate for about 15 minutes or until the frosting is chilled. Frost the sides and the top of cake with remaining frosting and decorate as desired.

Nutrition

Nutrition Facts are not available for this recipe

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