Go Back

The Ultimate Chocolate Cake

I acquired this recipe when I was a “Kitchen Chic” at Deer Valley Ranch. I think it originated from a five-star restaurant in Texas. When I submitted it to our church cookbook, they included the note, “*So rich it should be served by prescription only.” Every time I’ve served this cake it receives rave reviews. It truly is the Ultimate Chocolate Cake! I made it for National Chocolate Cake Day, January 17, 2020, but might also repeat for Valentine’s Day.
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake, treat
Servings: 12 People
Author: Regina Cyzick Harlow


For the Cake

  • 2 Cups Flour
  • 2 Cups Sugar
  • 1/2 Cup Dutch Process Cocoa (dark)
  • 3/4 Cup Buttermilk
  • 2 Teaspoons Vanilla
  • 1 Cup Strong hot coffee
  • 1 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 3 Eggs
  • 3/4 Cup Oil

For the Frosting

  • 12 Milk Chocolate Hershey Bars
  • 12 Ounces Semi sweet chocolate chips
  • 2 Cups Sour cream


For the Cake

  • Preheat oven to 350 degrees. Grease and flour two 9-inch pans.
    Beat eggs, oil, and sugar together. Add flour, baking soda, and salt, and beat well. Add remaining ingredients carefully. Batter will be very thin.
    Bake for 40-45 minutes.

For the Frosting

  • Melt Milk chocolate and chocolate chips in sauce pan on low heat. Stir in sour cream until smooth. This cake works well to freeze first and frost while still good and cold. Otherwise, let the frosting cool until still smoothing well over the cake, but not hardened.
    SLice off the top of the layers to make it even. Cut layers in half to make a total of four layers. Layer frosting and frost sides and top. You will have leftover frosting, but it makes a wonderful chocolate dipping sauce when softened.
    You can decorate with chocolate shavings.