World’s Best Chocolate Cake

The finished product! My first 3-layer cake! Don’t judge me . . . I know that it’s a little crooked! Ha ha!

So I found this recipe and when I saw that it was called the “World’s Best Chocolate Cake”, I knew that I had to try it out and see . . . it was my first attempt at a cake from scratch and I was impressed with myself! I really did like the cake part- it was really rich and moist, but the frosting was SO thick and rich, it was practically like fudge. I really like frosting, but this was almost too much for me! I think that I would use mom’s frosting recipe next time, but I will include the frosting recipe that came with the cake.

World's Best Chocolate Cake
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  • Cake Ingredients:
  • 1/2 cup (1 stick) unsalted butter
  • 4 oz. unsweetened chocolate, broken up
  • 2 1/2 cups all-purpose flour
  • 2 1/4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cups sour cream
  • 3 eggs
  • 2 tsp vanilla extract
  • Frosting:
  • 4 oz unsweetened chocolate, broken up
  • 1/2 cup shortening
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 lb powdered sugar
  • 1/2 cup unsweetened cocoa powder


  1. Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  2. In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, about 1 to 1 1/2 minutes, stirring half-way through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until blended.
  3. Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
  4. Bake at 350 degrees for 32-40 minutes or until cake layers spring back when pressed (I baked mine for 35 minutes and it was a little too much . . . but every oven is different!).
  5. Cool layers in pans for 10 minutes. Remove cakes onto rack to cool completely.
  6. In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
  7. Place a cake layer on a pedestal (I just used a large plate. . . I have yet to invest in a pedestal!) Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top withremaining layer. Frost top and sides. Garnish with chocolate curls and berries if desired.



459 cal


17 g


68 g


15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

I had a lot of help making this cake . . .

She was more than willing to sample anything I handed her way (including unsweetened cocoa! I had never seen her shudder so bad!).

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4 Responses to “World’s Best Chocolate Cake”

  1. Hey! I would love for you to share this recipe with us at Kids in the Kitchen. We are encouraging families to teach their kids to cook and help in the kitchen. Photos of little ones, just like this are so welcome! Please come and share your family friendly recipes with us! Thanks so much! Carrie @
    the link up for this week is:

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