Best Ever Chocolate Cake

  • Cooking time35
  • Prep time20
  • Servings16
recipe image Best Ever Chocolate Cake


  • CAKE:
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 0.75 tsp. baking powder
  • 0.5 tsp. salt
  • 2 cups sugar
  • 0.75 cup Becel® unsalted margarine sticks, (1 1/2 sticks)
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1.5 cups chocolate milk
  • 1.25 cups heavy cream
  • 0.25 cup Becel® unsalted margarine sticks, (1/2 stick)
  • 2 cups semi-sweet chocolate chips


Preheat oven to 350°F (180°C) . Grease two 9-in. (2.5 L) round cake pans. Line bottoms of pans with parchment paper; set aside. CAKE: Whisk together flour, cocoa powder, baking soda, baking powder and salt in In medium bowl; set aside. Beat sugar with Becel® sticks in large bowl with electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and chocolate milk just until blended. Pour batter into prepared pans; smooth tops with spatula. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool pans on wire rack 10 minutes. Remove from pans; remove parchment paper and cool completely. FROSTING: Bring cream and Becel® sticks just to a boil in small saucepan or in microwave. Pour cream over chocolate chips in medium bowl. Let stand 5 minutes. Stir until smooth. Chill just until thickened, stirring occasionally, about 45 minutes. Put chocolate mixture in bowl and beat with electric mixer on medium-high, just until mixture becomes lighter in color and a frosting consistency (do not overbeat). Place one cake layer on serving platter. Spread with 1 cup (250 mL) frosting. Top with remaining cake layer; frost with remaining frosting.