Moist, fudgy, and chocolatey, this copycat Portillo’s chocolate cake will give the restaurant a run for its money!
If you’re from or have ever been to Chicago, odds are good you’ve tried Portillo’s chocolate cake at least once. And chances are, it’s your absolute favorite chocolate cake in the world.
But what if I told you that you can actually make this decadent, drool-worthy cake at home, using just 5 ingredients?
It may seem impossible, but it’s true! I didn’t believe it myself either, but after trying it, I’m convinced.
The next time your friends come over, impress them with this restaurant-quality chocolate cake! It’s so good, I dare say it’s better than the original.
Portillo’s Chocolate Cake Recipe
If you’ve never tried the chocolate cake from Portillo’s, you’re missing out.
The Chicago restaurant may be famous for its hot dogs and Italian beef, but man, the chocolate cake is also the bomb.
It’s insanely rich, moist, and tender. It has the perfect balance of sweet and chocolatey, and the frosting is absolutely divine.
This recipe tastes exactly like it. Now, this may seem like a stretch, but this is the best chocolate cake recipe I’ve ever tried.
That’s saying a lot because I have tried many.
The best part about it is that it’s insanely easy to make. Have you ever made a cake using just 5 ingredients and one bowl? No? Well, you’re about to!
Ingredients for Portillo’s Chocolate Cake
- Betty Crocker Devil’s Food Cake. Yup, the best cake in town is made with a cake mix! But don’t worry, I won’t tell if you won’t.
- Eggs. They make the cake so rich and fudgy! Always use room temperature eggs when baking.
- Mayonnaise. Don’t worry, I haven’t gone mad. Mayonnaise makes the chocolate cake even better. The oil makes the cake super tender, while the vinegar balances out the sweetness of the cake.
- Betty Crocker chocolate frosting. Why make it from scratch when you can just buy a perfectly good pre-made frosting? I’m telling you, this frosting is so good, people will think it’s homemade.
Tips to Make The Best Chocolate Cake
- Use room temperature eggs, as they will mix with the batter much better.
- Add a bit of coffee! Coffee enhances the flavor of chocolate, giving you a deeper and richer-tasting cake. Don’t worry, you won’t taste the coffee at all! Just a teaspoon of espresso powder does a lot of magic.
- Don’t overmix the batter. This can cause your cake to be dry and dense. Mix just until the ingredients are incorporated.
- Don’t open the oven as the cakes are baking. This will change the temperature inside the oven.
How to Store Chocolate Cake
Want to make this cake in advance? No problem, because it stores wonderfully in the freezer. Here’s how:
- Bake the cake and let it cool completely.
- Wrap with plastic wrap and place it in a freezer-safe bag or container. Freeze the cake for up to one month.
- When ready to serve, transfer the cake to the fridge with the plastic wrap still intact. Frost the cake once completely thawed.
- Let the cake sit at room temperature at the counter. There’s no need to refrigerate it since the frosting seals in the cake, helping it keep its moisture. Chocolate cake will last up to two days at room temperature.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?