Cupid's Chocolate Cake Recipe

5 11 8
Cupid's Chocolate Cake Recipe
Cupid's Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Cupid's Chocolate Cake Recipe

Read Reviews
5 11 8
Publisher Photo
I'm pleased to share the recipe for the very best chocolate cake I have ever tasted. I prepare this treat every year on Valentine's Day. It's rich, delectable and absolutely irresistible. -Shelaine Duncan, North Powder, Oregon
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2-1/2 teaspoons vanilla extract, divided
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 4 cups buttercream frosting of your choice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Cupid's Chocolate Cake in Taste of Home February/March 2000, p29

Nutritional Facts

1 piece: 792 calories, 35g fat (16g saturated fat), 119mg cholesterol, 596mg sodium, 113g carbohydrate (86g sugars, 2g fiber), 6g protein.

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2-1/2 teaspoons vanilla extract, divided
  • 2-3/4 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 4 cups buttercream frosting of your choice
  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
  4. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Cupid's Chocolate Cake in Taste of Home February/March 2000, p29

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Reviews forCupid's Chocolate Cake

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DDPLoeches User ID: 1536323 255333
Reviewed Oct. 12, 2016

"I made this cake on a holiday, and I realized I only had whole wheat flour. I live in Spain, where stores are closed on holidays, so I couldn't run out and get plain flour. Also, Spanish whole wheat isn't quite as heavy as American whole wheat, but it isn't like white flour either. I decided to treat it like a recipe that needs cake flour and just reduced the amount of flour to 2 and half cups--and it turned out fine! It wasn't until after I finished eating a slice that I remembered that I had done that.

I used the whipped cream between the layers, and I made a sort of ganache frosting for the outside--heated about a cup of cream, poured in 1 and 2/3 cups of chocolate chips, stirred, chilled it, and beat in a little vanilla, a dash of salt, and about 1 and 1/2 cups of powdered sugar. Yum!"

MY REVIEW
karen8666 User ID: 4031330 29386
Reviewed Apr. 20, 2011

"Have made this cake about 6 times. Love the contrast of the dark, moist chocolate cake with the whipped cream filling and butter cream frosting. It's a new family favorite."

MY REVIEW
Chocolateeyes User ID: 3861604 76271
Reviewed Apr. 4, 2011

"This is the best layer cake going! Instead of buttercream frosting I used a soft whipped chocolate frosting with light cream and butter; it was the right touch! My family talks about it days later after it has been gone!"

MY REVIEW
gorbetz User ID: 1696964 31660
Reviewed Apr. 1, 2011

"I've made this over and over again. It is the best chocolate cake ever and successful everytime. We affectionately call it the "Butter cake." I always use the frosting that goes with Taste of Home's recipe easy Red Velvet cake. It's a delicious combination."

MY REVIEW
karen8666 User ID: 4031330 68583
Reviewed Sep. 15, 2010

"Have made 4 times. Is now our family's favorite chocolate cake. Dark and moist. What more is there to say?"

MY REVIEW
MrsKase User ID: 3265136 76269
Reviewed Jul. 5, 2010

"Maybe it is b/c I made this as a sheet cake and omitted the filling, but it was not that great, it was not that chocolatey."

MY REVIEW
KayleeS User ID: 4927901 84494
Reviewed Mar. 1, 2010

"This was an amazing cake when I first made it. I got it out of the freezer yesterday for company and it was still good a month later! It is so creamy and really does not taste that chocolaty, but so good."

MY REVIEW
meladolph User ID: 2860141 84340
Reviewed Feb. 19, 2010

"My go to cake, but I use a whipping cream frosting instead of buttercream frosting."

MY REVIEW
misssixx User ID: 3683409 27418
Reviewed Aug. 14, 2009

"This is the BEST chocolate cake I have ever made from scratch I make it on my kids birthdays. It actually tastes as good as it looks!! Great recipe.. Thank you Miss Sixx"

MY REVIEW
daisybell User ID: 948255 38012
Reviewed Aug. 13, 2009

"Thankyou Shelain Duncan for this amazing chocolate cake recipe, it is by far my familiy's most favorite cake, in fact, I am making it this very day for my Grandsons 11th birthday, because he always requests this cake. We will be taking it to N.J. for a family gathering, so everyone can taste it....... Thank you again. Gloria."

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