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Seeing the Most Decadent Chocolate Cake Get Made Is Just Unfair

Had breakfast? Eat lunch yet? Have plans for dinner? I say stop eating and cancel all plans and purge yourself from any food that you’ve eaten so you can bake this chocolate cake and eat the whole damn thing. It’s the only natural way to react after watching Chef Steps put together what they call the ultimate chocolate cake.


It’s exactly like the chocolate cake you imagine when you think of chocolate cake. Layers after layers of rich dark decadence. Moist and spongy and light and perfect.

The secret ingredient according to Chef Steps is the addition of “of a magical little ingredient called glycerol monostearate, or GMS. Found in some of those fail-proof boxed cakes you loved as a kid, this easy-to-find powder keeps the fats suspended in the batter, leading to an impossibly moist crumb that’s never greasy.”


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I make a cake I’m pretty proud of. Basically, I make a run-of-the-mill chocolate cake in 2 pans, one thicker than the other. The thicker one, I hollow out, and make tiramisu to fill it in. I put the thin cake on top, cover it in frosting, and draw a crappy velociraptor (a featherless one like Jurassic Park, and drawing is not my strong suit) on it. I call it Velociraptor Surprise. I then proceed to tell everyone what is in it, thereby rendering it not a surprise. Sometimes I put the section cut out for the hollow on top, cover it in frosting and draw the velociraptor on that, but most of the time I just set it aside and eat it later.