Company Chocolate Cake Recipe
Company Chocolate Cake Recipe photo by Taste of Home

Company Chocolate Cake Recipe

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Chocoholics will love this moist, brownie-like cake. Its sweet chocolate sauce is a pleasant change from frosting, Served with a scoop of vanilla ice cream, this dessert will go over big with everyone at the table. —Susan Hansen Auburn, Alabama
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 20 servings


  • 2 cups cake flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup water
  • 1 cup butter, cubed
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups sugar
  • 2 tablespoons baking cocoa
  • 2/3 cup 2% milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Vanilla ice cream
  • Maraschino cherries, optional

Nutritional Facts

1 serving (1 piece) equals 305 calories, 11 g fat (7 g saturated fat), 50 mg cholesterol, 214 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a small saucepan, combine cocoa and water until smooth; add butter. Bring to a boil over medium heat, stirring constantly; add to dry ingredients and stir well. Combine the eggs, buttermilk and vanilla; stir into chocolate mixture.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For chocolate sauce, in a small saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil; boil for 1 minute. Remove from the heat; stir in vanilla. Serve warm with cake and ice cream. Garnish with cherries if desired. Yield: 20 servings.
Originally published as Company Chocolate Cake in Taste of Home June/July 2007, p35

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Reviewed Aug. 31, 2014

"Delicious! I made this for my dad's birthday."

Reviewed Nov. 22, 2011

"This is the best chocolate cake recipe! I made SIX of these for our daughter's 7th bday party, layered a few and made a 2 butterflies and a lion with the others - it bakes so well everytime! I've made it with an espresso buttercream frosting, a cream cheese frosting, and a regular buttercream - all good combos! Mint cream cheese would be good for Christmas..."

Reviewed Nov. 20, 2011

"VERY rich when served with ice cream. I used all purpose flour instead of cake flour, sifted it and used about 2 TBSP less per cup. It turned out great. Got raves from the family."

Reviewed Aug. 31, 2010

"easy to make, so moist and delicious!!"

Reviewed Jul. 4, 2010

"This cake is wonderful, my friends want me to cook it all the time."

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