Magleby's "Copycat" Chocolate Cake aka The Best Chocolate Cake Ever

Chocolate cake is one of my favorite desserts, especially if it has lots of creamy frosting and the cake is fudgy and moist. For the most part I go back again and again to this cake which is the Hershey's Perfectly Chocolate Cake and Frosting, the cake of my childhood, but occasionally I venture off to try something new. 

Hershey's Perfectly Chocolate Cake and Frosting

When I saw this Magleby's Cake, aka, THE BEST CHOCOLATE CAKE EVER, I thought I would try it out to see if it measured up to that label and boy did it ever. 

This cake is thick, fudge, and moist, like a cross between and brownie and cake and frosting is creamy and rich. I think you will enjoy this cake as a change from your favorite.  

Magleby's Copycat Chocolate Cake aka The Best Cake Ever

Recipe from 

The Food Charlatan and Baked in Arizona

Ingredients

1 cup salted butter

1 cup water 

1/2 cup cocoa powder 

 1 cup white sugar 

2 cups flour, sifted 

3/4 teaspoon salt

2 eggs, lightly beaten

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons vanilla extract

 1 cup dark brown sugar

1/2 cup sour cream

Directions:

Preheat the oven to 325. Prepare 2 8"inch round pans or 3 6" pans with cooking spray and parchment lined in the bottom. 

In a medium saucepan combine melt the butter, then add the cocoa and water and mix whack until combined. Bring to a boil over medium heat, once boiling heat for 30 seconds more and then turn off heat and set aside to cool.

In a large bowl combine the flour, white sugar and 3/4 tsp. of salt. Then add the cooled chocolate mixture. Stir until combined and smooth.

In a small bowl combine eggs, baking soda, baking powder, and mix until smooth. The mixture will foam, that is OK. Stir in the brown sugar and the vanilla and mix until smooth. 

Pour the egg mixture into the chocolate batter mixture and gently stir until combined. Fold in the sour cream, do not over mix the batter. 

Pour the batter into prepared pans, gently drop onto the counter to release any air bubbled. Bake for 34-40 minutes, rotating the pans half-way through the baking time. 

Check to see if done with a toothpick, when it comes out with a few crumbs stuck to it, the cake is done. Cool in the pans on a wire rack for 10 minutes then invert onto rack and cool completely. Do not frost a warm cake. 

Frosting


1 1/2 cups (3 sticks) butter, softened
3/4 cup cocoa powder, sifted
5 1/4 cups powder sugar 
3/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup heavy cream

In a mixer fitted with a paddle attachment beat the butter until soft and creamy, then ad the cocoa and powdered sugar in increments adding a little cream in-between each addition. Beat until fluffy then add salt and vanilla. Frost cakes and enjoy. 

I hope that you try it because it is delicious and dare I say it might be my new favorite cake!