Rich Chocolate Cake Recipe
If you’re craving a rich, moist chocolate cake, this recipe is a must-try. The velvety soft layers are packed with deep chocolate flavor and paired with an indulgent chocolate fudge frosting. Every bite melts in your mouth, making it the best chocolate cake recipe for birthdays, celebrations, or any time a chocolate fix is needed.
Why You’ll Love This Chocolate Cake
1. Rich Chocolate Flavor
This chocolate cake delivers a deep, indulgent taste thanks to good quality cocoa powder and semi-sweet chocolate. The perfect balance of ingredients creates a mud cake-like texture with a bold chocolate flavor in every bite. If you love chocolate cake ideas, this recipe is a must-try!
2. Soft & Moist Texture
A blend of butter and oil ensures an unmatched moisture level, while the right amount of fat keeps the moist crumb soft. Using liquid at room temperature helps create a double chocolate cake that stays fresh longer, making it one of the best cake recipes for any occasion.
3. Easy to Make & Frost
No need for a stand mixer or hand mixer this cake comes together with just bowls and a whisk. Top it with a decadent chocolate buttercream frosting, a softer frosting like cream cheese frosting, or a firm chocolate ganache for a show-stopping finish.
Ingredients You Need
To Frost – A luscious buttercream frosting made with unsalted butter, confectioners’ sugar, powdered sugar, cocoa powder, milk, and vanilla extract completes the cake.
Flour – Opt for all-purpose flour, but organic, unbleached, or pastry flour works too. If using wheat flour, add a bit more liquid for the right consistency.
Cocoa Powder – Use high-quality unsweetened cocoa powder or cacao for deep flavor. Keep in mind that Dutch-processed cocoa requires adjustments to leavening agents.
Leavening Agents – This recipe calls for both baking powder and baking soda. They aren’t interchangeable, so use aluminum-free baking powder for the best results.
Vanilla Extract – Enhances the flavor. You can substitute it with essence, but since they aren’t a 1:1 swap, only a few drops of essence are needed. A pinch of ground cinnamon adds extra depth.
Sugar – Organic cane sugar gives a balanced sweetness.
Egg – A large egg helps bind the ingredients together.
Milk – Full-fat milk adds richness and moisture.
Oil – Extra virgin organic coconut oil is ideal, but any neutral oil works.
Boiling Hot Water – Yes, it’s essential! The hot water helps bloom the cocoa powder for an intense chocolate flavor.
How to Make Chocolate Cake
1. Prepare the Dry Ingredients
In a large bowl, sift together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to evenly combine everything. This step ensures a smooth chocolate chip chocolate cake batter without lumps.
2. Mix the Wet Ingredients
In a smaller bowl, whisk together milk, egg, oil, and vanilla until fully incorporated. These ingredients create a rich base for the double chocolate cake.
3. Combine & Add Boiling Water
Gradually add the wet ingredients to the dry mixture, whisking constantly. Pour in boiling water and whisk again—the runny cake batter may seem thin, but don’t add extra flour; this keeps the cake light and moist.
4. Bake the Cake
Preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, and use cake strips for even baking. Divide the batter evenly, then bake for 35 minutes. Use the toothpick test—if it comes out clean, the cake is done. Cool in the baking pans for 15 minutes, then transfer to a wire cooling rack to cool completely.
5. Make the Chocolate Buttercream Frosting
Using a stand mixer with a paddle attachment, beat butter on medium speed for 2 minutes. Add cocoa powder and salt, then mix on low speed, scraping down the bowl.
6. Add Powdered Sugar & Milk
Slowly add powdered sugar in small amounts, alternating with whole milk (4 tablespoons) and vanilla extract. Increase to medium-low speed and beat for 1 minute until you have a fluffy buttercream for your chocolate cake with frosting.
7. Assemble the Cake
Place the first layer on a cake stand, then spread 1 cup of frosting to the edges. Stack the second layer on top and frost the entire cake, covering the top and sides.
8. Decorate & Serve
Use a piping bag to create buttercream frosting decorations or keep it simple for a classic frosted chocolate cake. Follow a cake decorating tutorial for extra flair, then slice and enjoy—this cake is meant to be devoured!
Pro Tips for Making This Recipe
Ingredient temperature is key to a perfect German chocolate cake. Using room temperature eggs gives you a fluffier cake, while butter at the right temp creams better, creating a feather-light buttercream frosting.
To avoid a floury texture, always measure flour correctly. Use a kitchen scale or spoon flour into a cup and scrape with a knife to level. For extra moisture, swap ⅓ cup of whole milk with sour cream—this keeps a three-layer cake soft for days. Boost chocolateyness with hot brewed coffee or espresso powder in the wet ingredients for a richer, decadent cake.
Make Ahead and Freezing Instructions
If you’re planning ahead, both the cakes and chocolate frosting can be prepared in advance. Store the frosting in an air-tight container in the fridge for up to two weeks or in the freezer for three months. When you’re ready to use it, let it come to room temperature, then re-whip it with electric beaters until it’s soft and smooth again.
To freeze the cake layers, allow them to cool completely, then wrap each layer in plastic wrap before placing them in a freezer bag. They’ll stay fresh for up to three months. You can also freeze a fully frosted cake just make sure it’s covered well to maintain its texture and flavor.
Chocolate Cake Recipe
Instructions
- Preheat the oven to 350°F (177°C) and grease two 9-inch cake pans. Line them with parchment paper rounds for an easy release.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. Set aside.
- Using a handheld mixer or stand mixer, beat oil, eggs, and vanilla on medium-high speed until combined. Add buttermilk, then mix in wet ingredients with the dry ingredients. Slowly pour in hot water or coffee, stirring on low speed until the batter is thin.
- Divide the batter evenly between pans. Bake for 23-26 minutes until the toothpick test comes out clean. Let cakes cool completely on a wire rack.
- To make the buttercream, beat butter with a paddle attachment until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Mix on low speed for 30 seconds, then on high speed for 1 minute. Adjust consistency as needed.
- If cakes are domed, use a serrated knife to slice a thin layer off the top for a flat surface. Place the first layer on a cake stand and spread with frosting. Stack the top layer and cover with the remaining frosting. Use an icing spatula or bench scraper for smooth edges.
- For extra flavor, sprinkle chocolate chips as a garnish.
- Refrigerate the cake uncovered for 30-60 minutes to set its shape. Store leftovers tightly covered in the refrigerator for up to 5 days. A cake carrier works great for transporting.
Notes
FAQs
Why is my chocolate cake dry?
Over measuring flour or overbaking can cause dryness. Use a kitchen scale for accuracy and check for doneness a few minutes before the timer ends.
Why did my cake sink in the middle?
Underbaking, overmixing, or opening the oven door too soon can cause sinking. Ensure the cake is fully baked by inserting a toothpick in the center.
How do I get flat cake layers?
Use cake strips around the pans or create DIY strips with damp paper towels and aluminum foil. They help cakes bake evenly without doming.
What’s the best frosting for chocolate cake?
Chocolate buttercream is classic, but cream cheese frosting or ganache also pairs well. For a less sweet option, try whipped chocolate ganache.
How do I get a richer chocolate flavor?
Use hot brewed coffee instead of water or add 1 tablespoon of espresso powder. Coffee enhances the chocolate taste without making the cake taste like coffee.
