I’ve tried tons of chocolate cake recipes, and this one has been my favorite by far. I made it for my mom’s birthday this year, and everyone LOVED it. It’s the perfect moist chocolate cake that keeps you coming back for more. And more. And more. This chocolate cake is seriously addictive — it only lasted about a day and half!
I served it with mascarpone sauce
, but it’s also excellent with vanilla ice cream (or any ice cream of your choice), or on its own with a glass of milk or a cup of coffee. And you can always add frosting!
Ditch the cake mix and make this baby. Don’t be intimidated by the fact that you’re going to bake a chocolate cake from scratch — it’s super easy! You can make it even if you’re a beginner. Trust me, you won’t be sorry.

Here’s the original recipe:
Ingredients
- 1 cup margarine
- 1 3/4 cups white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Tweaks
Because I’m a chocolate junkie, I tweaked it to make it just a tad more chocolaty — I added almost an entire bar of semi sweet chocolate (chunked, which I believe is what gave the cake its awesome texture).
(Sorry, I don’t remember where the picture is from. If this photo is yours, please let me know — I’ll be happy to link to your site. Thanks!)