Carol’s Sweetheart Chocolate Decadence Cake

Oct. 19, 2010 | by Carol Beazley

I made three chocolate cakes last week… a treat that can be ordered by our guests to enjoy while staying here with us or to take home. So I thought it time to share the recipe!

This recipe is simply decadent. No worries about making it heart healthy. It is just meant to be enjoyed!!

Not only is this a guest favorite. It’s a family favorite!

Prep Time: 10mins. ✦ Bake Time: 35-40mins. ✦ Serves: 12-16


For the cake you’ll need:

  • 1 oz. Baker’s Chocolate, melted
  • ½ C. butter, softened (or canola oil if you must!)
  • 1 C. unsweetened cocoa powder
  • 2 C. sugar
  • 1 C. of low fat buttermilk
  • 2 eggs
  • 2 tsp. vanilla
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 ¾ C. flour
  • 1 C. boiling water

For the Decadent Frosting you’ll need:

  • 1 oz. semisweet chocolate, melted
  • ⅔ C. unsweetened cocoa powder
  • 1 tsp. vanilla
  • 2-3 Tbsp. strong brewed coffee
  • ¼ C. butter (melted)
  • 1 ½ – 2 C. powdered sugar (more or less for desired consistency)

Cake Batter:

Preheat event to 350º F. Prepare one large or two small bundt cake pans with non-stick spray or butter.

In large mixing bowl combine the melted chocolate and butter (or oil). Mix well until smooth. Then add sifted cocoa, sugar, buttermilk, eggs and vanilla, stirring to incorporate. Add baking powder, baking soda & sifted flour a little at a time – mixing thoroughly after each addition. Lastly, add boiling water. Mix well until smooth. Bake at 350º F for 15 minutes. Then reduce oven to 325º until done (about 35-40 minutes). Cake is done when a toothpick inserted comes out clean. Let cool at least 20 minutes before frosting.


Melt chocolate in double-boiler or in a glass bowl in the microwave. Add remaining ingredients together, blending until smooth. If too thick, heat in microwave until pour able. This will frost one large or two small bundt cakes.

Cook’s Note: This recipe makes one large or two small bundt cakes.