Malegby’s Chocolate Cake

Malegby’s Chocolate Cake

🍫✨ Magleby’s Chocolate Cake with Raspberry Compote — The Chocolate Cake to End All Chocolate Cakes

Moist, fudgy, rich, and topped with a silky cocoa frosting — this is the chocolate cake that makes people close their eyes on the first bite.

This Magleby’s Chocolate Cake is the kind of dessert that turns ordinary days into celebrations. It’s deeply chocolatey without being bitter, sweet without being cloying, and has that perfect balance of tender crumb and fudgy density that makes you wonder if it’s cake or brownie (spoiler: it’s the best of both). The frosting? A luscious cocoa‑buttercream that’s fluffy yet rich, the kind you want to eat with a spoon. And if you really want to make it sing, serve it with a tangy‑sweet raspberry compote that cuts through the richness like a dream.

It’s:

• Ridiculously indulgent — in the best way possible.
• Perfect for any occasion — birthdays, holidays, Tuesdays.
• A crowd‑pleaser — even “I’m not a cake person” people will ask for seconds.

💬 Reader prompt: Are you a “frosting first” kind of cake eater or do you save the best bite for last?

I had decided that I was going to make this cake last weekend but time just got away from me, and then yesterday, was a holiday. Me and Mike went for a long drive and took advantage of our Jeep! Boy, did we get dirty! So fun, beautiful blue skies, I couldn’t ask for more!

👩‍🍳 Baking Tips for Cake Royalty

• Don’t overmix — keeps the crumb tender.
• Use good cocoa — quality cocoa = richer flavor.
• Cool completely before frosting — unless you want frosting soup.
• Level your layers — if making a layer cake, trim tops for even stacking.
• Serve at room temp — the flavors shine more than when chilled.

💬 Reader prompt: Do you like your chocolate cake plain or do you always pair it with fruit, ice cream, or whipped cream?

🎨 Recipe Variations

• Mocha Twist — add 1 tablespoon instant espresso powder to the cocoa mixture.
• Nut Lover’s — fold in chopped toasted pecans or walnuts.
• Salted Caramel Drizzle — top frosted cake with caramel sauce and a sprinkle of flaky salt.
• Layered Luxury — bake in three 8‑inch pans and fill with frosting + compote between layers.
• Cupcake Version — bake in lined muffin tins for 18–20 minutes.

🧒 Kid Tips

• Let kids help measure cocoa (prepare for a cocoa cloud).
• Keep compote optional for picky eaters.
• Make mini cakes in ramekins for individual servings.
• Give them a small offset spatula to “help” frost — embrace the rustic look.

💬 Reader prompt: Parents — do your kids go for the cake part or the frosting first?

🛒 Grocery Hacks

• Butter — buy in bulk and freeze sticks for baking.
• Cocoa powder — store in an airtight container to keep it fresh.
• Raspberries — frozen work just as well as fresh for compote.
• Sour cream — substitute with Greek yogurt in a pinch.
• Powdered sugar — pulse granulated sugar in a blender if you run out.

📣 Reader’s Challenge: #ChocolateCakeSquad

Here’s your mission:

1. Bake this Magleby’s Chocolate Cake.
2. Put your own spin on it — maybe a new frosting flavor, a surprise filling, or a bold garnish.
3. Snap a photo and post with #ChocolateCakeSquad.
4. I’ll feature my favorites in an upcoming Friday Favorites post!

♻️ Leftover Remix

• Cake Trifles — layer cake cubes with whipped cream and berries.
• Cake Pops — crumble cake, mix with frosting, dip in chocolate.
• Ice Cream Sundae Base — warm cake slice, top with ice cream and compote.
• Parfait Jars — layer cake, compote, and yogurt for breakfast (yes, cake for breakfast).
• Freezer Treats — wrap slices individually for emergency dessert nights.

As soon as we got home, my husband started craving chocolate cake!!!! I kept telling him that I would make it today but he just couldn’t wait. The closet Malegby’s to our home is about 5 minutes away. Yes, we got in the car and got him his chocolate cake. He was in heaven!

Malegby's Chocolate Cake

Print

Ingredients

• FOR THE CAKE:
• 1 cup unsalted butter
• 1 cup water
• ½ cup cocoa (minus 1 T.)
• 1 cup sugar
• 2 cups flour
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup light brown sugar
• ½ cup sour cream
• FOR THE FROSTING:
• 1 cup unsalted butter, softened
• ¼ cup cocoa powder
• 4 cups powder sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• ¼ -1/2 cup milk

Instructions

1. Preheat your oven to 325 degrees. Spray a 9x13" pan or 2-8" cake pans with cooking spray.**
2. In a small saucepan heat butter until melted on medium heat. Add water and cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds. Then set pan to the side and let the mixture cool.
3. In a separate bowl whisk together flour, granulated sugar, and salt.
4. Add cooled chocolate mixture and stir until just combined and smooth.
5. In a small separate bowl add eggs, baking soda, baking powder, and whisk until smooth. The mixture will start to foam, but that is normal. Stir in the brown sugar and vanilla and whisk until smooth. Pour the egg mixture into the batter and gently stir until all combined.
6. Fold the sour cream into the batter gently. Don't over mix it.
7. Pour batter into the prepared pan & bake for about 35-40 minutes or until a toothpick is inserted and comes out with only a few crumbs.
8. Let cool before frosting. If making a layered cake, you can cover the layers with parchment paper then with a clean dish towel and place them right into the freezer. If you frost the layers frozen it makes it much easier.
9. FOR THE FROSTING:
10. Beat butter, cocoa powder, powdered sugar, and salt with a mixer until smooth. Add vanilla and milk and beat until fluffy.
11. If making the layered version, you will need to make more frosting to frost between the layers and around the top and sides.

Notes

They serve it with a Raspberry Compote. Here's a recipe for a quick one!

INGREDIENTS 

• 2 cups raspberries fresh or frozen
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 2 tablespoons water

INSTRUCTIONS 

• Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
• Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

🔢 Calorie Count (Per Slice — 12 servings, cake + frosting only)

• Calories: ~480
• Protein: 5g
• Carbs: 62g
• Fat: 24g
• Sugar: 44g

📊 Nutritional Facts (Per Slice)

\*Percent Daily Values are based on a 2,000 calorie diet.

Did you try our Malegby’s Chocolate Cake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

💭 Final Thoughts

This cake is proof that chocolate cake can be both decadent and approachable. It’s rich without being heavy, sweet without being overwhelming, and fancy without being fussy. The raspberry compote takes it over the top, adding a bright, tangy contrast that makes each bite feel balanced and special.

💬 Reader prompt: If you could pair chocolate cake with any fruit, what would it be?

Some cakes are just cakes. This Magleby’s Chocolate Cake? It’s a chocolate love letter. It’s the smell of cocoa and butter filling the kitchen, the sight of glossy frosting swirls, and the joy of that first forkful when the rich crumb meets the tangy raspberry sauce.

I love that it’s flexible — you can keep it classic, dress it up, or make it ahead for stress‑free entertaining. It’s forgiving, too; even if your frosting isn’t perfectly smooth or your compote is a little chunky, it will still taste like something you’d proudly serve to friends and family. And it’s the kind of recipe that makes people linger at the table, chatting and reaching for “just one more bite.”

So here’s my challenge: make it, share it, and tag your creations with #ChocolateCakeSquad so we can all drool together, swap ideas, and maybe even

…inspire the next great chocolate cake creation. I want to see your tallest frosting swirls, your glossiest ganache drips, your boldest fruit pairings, and yes — even your “we devoured it before I could take a picture” moments.

Because here’s the truth: this isn’t just a cake, it’s a memory in the making. It’s the dessert that gets requested for every birthday, the one you bring to potlucks knowing you’ll go home with an empty plate, the recipe your kids will ask you to write down someday.

Here’s to rich cocoa, tangy raspberries, and the kind of bakes that make people linger at the table long after the plates are clean. Here’s to you — because you’re about to make something that will have everyone asking, “When are you making this again?” 🍫❤️

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