Magleby’s “Copycat” Best Chocolate Cake Ever is between a thick, fudgy brownie and a moist cake, with rich creamy chocolate frosting. This showstopping cake, a popular item on the Magleby’s Utah restaurant menu, really lives up to the claim of many food bloggers that it’s the best chocolate cake ever!
Chocolate cake is one of my favorite desserts, especially if it has lots of creamy frosting and the cake is fudgy and moist. For the most part I go back again and again to this cake, the cake of my childhood, but occasionally I venture off to try something new.
When I saw this Magleby’s Cake, aka, THE BEST CHOCOLATE CAKE EVER, I thought I would try it out to see if it measured up to that label and boy did it ever.
I hope that you try it because it is delicious and dare I say it might be my new favorite cake!
Why you’ll love this Magleby’s “Copycat” Best Chocolate Cake Ever
May very well be the best chocolate cake ever
Super-chocolatey and rich, with tons of real butter in the frosting
Large impressive double (or triple) layer cake serves many guests at any special party, anniversary, birthday, or event
Prepare two 8″inch round pans or three 6″ pans with cooking spray and parchment lined in the bottom.
In a medium saucepan melt the butter, then add the cocoa and water and whisk well until combined.
Bring to a boil over medium heat.
Once boiling, heat for 30 seconds more and then turn off heat and set aside to cool.
In a large bowl combine the flour, white sugar, and 3/4 tsp. of salt.
Add the cooled chocolate mixture.
Stir until combined and smooth.
In a small bowl combine eggs, baking soda, baking powder, and mix until smooth. The mixture will foam, that is OK.
Stir in the brown sugar and the vanilla and mix until smooth.
Pour the egg mixture into the chocolate batter mixture and gently stir until combined.
Fold in the sour cream, do not over mix the batter.
Pour the batter into prepared pans.
Gently drop the pans onto the counter to release any air bubbles. Bake for 34-40 minutes, rotating the pans half-way through the baking time.
Check to see if done with a toothpick. When it comes out with a few crumbs stuck to it, the cake is done.
Cool in the pans on a wire rack for 10 minutes, then invert onto rack and cool completely.
Do not frost a warm cake.
For the frosting:
In a mixer fitted with a paddle attachment, beat the butter until soft and creamy.
Add the cocoa and powdered sugar in increments, adding a little cream in-between each addition.
Beat until fluffy, then add salt and vanilla.
Frost cakes and enjoy.
Tips & Variations
Add nuts. Chopped walnuts or pecans can be added to the cake batter and used as garnish.
Add candy. Toffee bits, chocolate chips, Andes mints and other candies can be chopped and added to the batter for extra flavor.
Decorate. Adorn your beautiful chocolate cake with chocolate sprinkles, chocolate candy rounds, colored buttercream piping and/or flowers and other decorations.
Serve with a drizzle. Serve this cake with a fruit drizzle, like raspberry (as they do at Magleby’s), strawberry or cherry.
Change the frosting. Try cream cheese, vanilla or caramel buttercream, German Chocolate, or whipped cream. You could also try a fruit filling between the layers.
Storage
This cake should be stored well out of the sun and heat due to the amount of butter in the frosting. After 24 hours, refrigerate in a covered storage container for up to 5 days.
