Here are several options for rewriting the title “Easy Chocolate Cake (9×13 Pan)” in an engaging and professional manner: * **How to Make Simple Yet Flawless Chocolate Dessert (9×13 Pan)** * **Simple & Stunning: Rich Chocolate Cake in a 9×13 Pan** * **Chocolate Delight: Your Perfectly Simple 9×13 Pan Dessert Recipe** Choose the one that best fits your intended audience and tone!

This recipe brings you the highly requested 9×13 inch version of my renowned chocolate cake, beloved for its rich, decadent flavor and exceptional moistness.

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Known as one of **The Stay At Home Chef’s** most popular desserts, this easy-to-make chocolate cake consistently receives positive feedback. Its unique combination of buttermilk and vegetable oil delivers unparalleled softness while the deep cocoa creates an irresistible taste profile—quite superior to standard boxed mixes. The included homemade buttercream frosting is crafted for maximum flavor impact.

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Types of Cocoa Powder

Unsweetened cocoa powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available. You can also use higher-quality cocoa powders such as Ghirardelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend not to produce the best results.

Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using Dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it’s crucial to consider how this lower-acidity powder might slightly alter the overall taste.

*For the dark-colored frosting shown in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder, also known as Dutch-processed, was used. This specific version enhances the deep color and adds complexity to the flavor of your cake and its frosting counterpart.

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Why Vegetable Oil?

One of the most frequently asked questions regarding this recipe concerns why vegetable oil is used instead of butter. While substitution *is* technically possible, it significantly impacts texture; you will get a drier result with less cocoa flavor than achieved by using vegetable oil.

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Frosting Options

I’ve included an iconic chocolate fudge frosting pairing for this recipe, but feel free to elevate your dessert experience with alternative frostings. Here are several options:

Chocolate Ganache: Achieve a smooth and rich chocolate base by combining high-quality chocolate with heavy cream.

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Storage Instructions

Store frosted cake: Keep in an airtight container at room temperature for up to 2 days. For frostings containing perishable ingredients, refrigeration is recommended.

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Storage Instructions

Store frosted cake in an airtight container at room temperature for up to two days before the flavors begin to fade. For cream cheese or other perishable frostings, it is best to store in the refrigerator where it will keep for four days.

Freeze unfrosted cake: Wrap tightly with plastic wrap and aluminum foil; it can be kept frozen for three months. Thaw slowly before assembly if using cream cheese or similar frosting options.

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Frosting Options

The included chocolate fudge buttercream is exceptional, but versatility is encouraged! Explore other tempting alternatives:

• **Chocolate Ganache:** A luxurious option using just two ingredients—chocolate and heavy cream. It’s rich, thick, sweet, and versatile enough to be used as a filling or topping.
• Browned Butter Frosting: A little nuttiness with a toasted caramel-like flavor is what makes this frosting memorable.
• Cream Cheese Frosting: Richer than standard buttercreams, simply add cocoa powder for chocolate variation.
• Pistachio Buttercream Frosting: This unique combination of smooth texture and subtle nuttiness pairs exceptionally well with the chocolate cake base. Think of it as a dessert upgrade—imagine its pairing with a classic chocolate bar!

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Storage Instructions

Store frosted cake: Keep in an airtight container at room temperature for up to two days. For frostings containing perishable elements, refrigeration extends freshness.

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For additional inspiration and other multi-layer alternatives, you might enjoy exploring **The Stay At Home Chef’s** collection of popular chocolate recipes or try the cupcake version—another highly rated option.