Chocolate Cake Recipe

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This Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. It’s covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it. 

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A mouthwatering photos of a big slice of chocolate cake with layered of chocolate frosting and finished with a chocolate ganache. The slice is laying sideways on a white rimmed plate.

When I first made my Moist Chocolate Cake Recipe, I didn’t think it could get any better. Between the chocolate cream cheese frosting and the light and fluffy chocolate cake, I was already in heaven.

When it came time to make this recipe into a chocolate layer cake, I had to be very thoughtful about what frosting I would choose.

This Chocolate Cake Recipe truly is the BEST EVER! And I don’t use that term lightly. It’s a 3-layer moist chocolate cake with a rich melt-in-your-mouth chocolate buttercream frosting. It’s covered with a chocolate ganache drip.

An overhead view of the top of a chocolate cake that is swirled with chocolate ganache, chocolate sprinkled and covered with chocolate frosting rosettes.

This chocolate cake recipe, I’m not sure I can be topped. It is AMMMMAZZZZing

You see, my husband hardly ever eats any of my desserts. He is the most particular person when it comes to chocolate cake.

I actually made this Chocolate Cake Recipe a couple times. The cake itself was fantastic but he didn’t like my frosting the first time. He said it wasn’t chocolaty enough and a little sweet. Challenge accepted.

When I remade the cake for the second time, I increased the cocoa powder and tweaked the heavy cream a little bit.  This time I had a real winner. The frosting was perfection.

A peek inside a 3 layer chocolate cake with chocolate frosting. The cake is covered with ganache and a rosette of frosting.

I’m a little embarrassed to tell you that the two of us actually ate the entire cake over 4-5 days. Let’s chalk it up to pre-honeymoon stress and forgot the fact that we ate this whole cake by ourselves.

But if this is any indicator for you, the both of us have a pretty high tolerance to resist desserts, yet we just couldn’t help ourselves!!

I don’t want you to be intimidated by the layer cake. YOU can do it! And you’ll be the hero of the party because this cake will most definitely impress.

A tall slice of chocolate cake on a white plate drizzled with chocolate. The plate is surrounded by sliced strawberries.

Let’s break down the elements of this chocolate Cake Recipe.

How to make a homemade chocolate cake recipe:

  • Start by combing the sugar, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
  • In a separate bowl, combined the dry ingredients, which I recommend sifting together so they better incorporate into the batter. If you don’t have a sifter, you can also use a fine sieve.
  • For the cocoa powder, I used Hershey’s Special Dark cocoa powder for the cake. You can definitely use regular cocoa powder as well, but I am a dark chocolate person.
  • Sometimes I also like to add espresso powder to chocolate cakes, I think it helps intensify the chocolate flavor. The espresso powder is optional, or can be substituted for a fine ground coffee.
  • Then, add half the dry ingredients to the batter followed by half of the liquid ingredients and beat until combined.
  • The liquid ingredient in this cake is brewed coffee. You can use hot or cold coffee. The coffee is what helps give this cake the extra dark color. Repeat with the remaining ingredients.
  • To bake the cake, I used my 8-inch round baking pans. The bottom and sides of the pans should be well greased and lightly floured. I like to add a little cocoa powder to the flour as well. I fill each pan with about 1 2/3 cups of batter.

I also line the bottom of my pans with pavement paper or a Silpat silicone baking mat. This helps the cake easily release from the pan.

Lastly, I also recommend using bake even stripes to help make these cake flatter on top, which means less of a dome and less wasted cake!

An side view of the top of a chocolate cake that is swirled with chocolate ganache, chocolate sprinkled and covered with chocolate frosting rosettes. Sliced strawberries surround the cake.

What can I substitute for the coffee?

If you’d like to substitute the coffee for another liquid ingredient, I recommend trying hot water or milk, or a combination of the two. The coffee does help highlight the chocolate flavor in combination with the espresso powder.

What can I substitute for the sour cream?

A get a lot of questions about substitutions for sour cream. I use light sour cream, it’s a little less dense than a full-fat sour cream. If you don’t have sour cream, I recommend using a nonfat Greek Yogurt.

Can I substitute buttermilk for sour cream?

I’ve never actually done this but because there is already quite a bit of liquid in this cake, I do not recommend substituting sour cream with buttermilk.

An overhead shot of a 3 layer chocolate cake with chocolate frosting, with a couple of bites taken out of it laying on a white rimmed plate.

Can I use a Dutch processed cocoa powder for this recipe?

Yes, you can! I have tested this recipe with my favorite Dutch processed cocoa powder from Rodelle . In order to make this chocolate cake with a dutch processed cocoa, adjust the baking powder to 2 teaspoons and then ADD 1/2 teaspoon baking soda (so 1 teaspoon total). The amount of cocoa powder is 1 to 1 with a regular unsweetened cocoa powder.

Can I bake this in 9-inch 0r 6-inch  pans? 

For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.

For two 8-inch cakes, this should be baked for approximately 25-30 minutes, and about 2 1/4 cups of batter per pan and a batch of my BEST chocolate frosting recipe.

For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes. 

For 10 inch pans: I’ve never tested this with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there

How to make an easy chocolate frosting

 I have been talking about buttercream a lot lately and you’ll most definitely benefit from reading my tutorial about how to make buttercream frosting.

You’ll find several chocolate frosting recipes on my website ranging from chocolate cream cheese frosting to chocolate fudge frosting.

For this chocolate cake recipe, I made a traditional chocolate frosting based off one of my above recipes, but I chose to use Rodelle Baking Cocoa for the frosting.  It’s a Dutch processed cocoa powder with one of the highest concentrations of cocoa butter on the market.

That’s not to say that you can’t make this buttercream with another type of cocoa powder, but it’s a high-quality ingredient and it comes through in the taste.

A large chocolate cake on white cake plate. The cake is drizzled with chocolate ganache and covered with frosting rosettes.

This chocolate frosting recipe starts with cold butter. I believe that starting with cold butter allows you to better control the consistency of your frosting.

  • Cut the butter into pieces, one tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter is very soft and increased in volume.
  • Next, beat the cocoa powder into the butter until well mixed, again, scraping down the bowl occasionally.
  • Next, add the powdered sugar. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients to prevent the frosting from getting too thick. Add a pinch of salt as needed to cut the sweetness. After each addition of the cocoa power, make sure to beat it for a couple of minutes before adding more powdered sugar.
  • Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy.

A giant slice of chocolate cake on a white rimmed plate with a lot of bites taken out of it.


Can I substitute milk for heavy cream in the frosting?

Yes, you definitely can, but I think the heavy cream not only makes the frosting a bit creamier, it helps increase the overall volume into the frosting.

What type of mixer should I use to make this frosting?

If you have a standard 5-quart mixer, you might consider making this frosting in 2 batches due to the sheer volume of frosting you need to make. This will allow you to whip the frosting to the proper consistency.

If you have a 6-quart mixer or bigger, you should be fine to make this in a single batch.

Can I make this chocolate frosting with a hand-held mixer?

You can, but if that’s the case I would recommend softening the butter for 10 seconds in the microwave, and you probably need to do it in 3 batches because the amount of ingredients needed. You’ll also spend more time beating at each stage to ensure its properly mixed.

A large chocolate cake on white cake plate. The cake is drizzled with chocolate ganache and covered with frosting rosettes. The cake is surrounded with sliced strawberries.

How to make an easy chocolate ganache

  • The best recommendation I have for chocolate ganache is to use a 3:1 ratio of heavy cream to chocolate. Microwave the chocolate together with the heavy cream in 30 second increments, stirring as needed.
  • Once it’s completely melted stir it until the cream in completely dissolved in the chocolate and it’s nice and smooth.
  • Allow the chocolate to cool. I like to drizzle the ganache on the side of a glass to see how far it will fall down the glass, if it’s too fast, the ganache is probably too hot still.
  • Be sure that your cake is completely cold before drizzling the ganache. Refrigerate for approximately 30 minutes or freeze for 15 minutes.

I also recommend allowing the ganache on the top of the cake to set before adding the swirls of chocolate frosting on top. Use a small squirt bottle, holding it directly over the edge of your cake. Squeeze out more ganache for a longer or thicker drizzle.

A gorgeous slice of a 3 layer chocolate cake laying on a white plate with a rose gold fork. The larger cake is blurred out in the background.

This Chocolate Cake Recipe is the only one you’ll ever need! It’s a moist, fluffy chocolate cake with the best ever chocolate frosting recipe. For more chocolate cake recipes, be sure to visit my recipe index!

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A large chocolate cake on white cake plate. The cake is drizzled with chocolate ganache and covered with frosting rosettes.

Chocolate Cake Recipe

  • Author: Beyond Frosting
  • Prep Time: 90 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 slices

Description

This Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. It’s covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it. 

Ingredients

For the cake:

  • 1 ½ cups granulated sugar (285g)
  • ½ cup vegetable oil (118 ml)
  • 3 large eggs
  • 1 tablespoon pure vanilla extract (15 ml)
  • ½ cup light sour cream (118 ml)
  • 2 cups all-purpose flour (280g)
  • ½ cup cocoa powder (55 g)
  • 1 tablespoon espresso powder (5g) (optional)
  • 2 ½ teaspoons baking powder (9 g)
  • ½ teaspoon baking soda (2 g)
  • 1 teaspoon salt (5 g)
  • 1 ¼ cup coffee (355 ml)

For the frosting:

  • 3 cups (6 sticks) unsalted butter (689g)
  • 1 ½ cups cocoa powder (167g)
  • 910 cups powdered sugar (1171 g)
  • 34 tablespoons heavy whipping cream (44-58ml)
  • 1 tablespoons Rodelle pure vanilla extract (15ml)
  • Pinch of salt

For the ganache:

  • 2 ounces dark chocolate (56g)
  • 6 tablespoons heavy whipping cream (88ml)

Instructions

  1. For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
  4. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  5. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
  6. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
  7. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
  8. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
  9. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.
  10. For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
  11. To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  12. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
  13. Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.
  14. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.

Notes

  • I prefer to use Hershey’s Special Dark Cocoa Powder for the cake and regular or dutch processed cocoa powder for the frosting.
  • If you don’t have light sour cream, substitute nonfat Greek yogurt. If you don’t have light sour cream, regular will work but you can’t will be denser.
  • If you don’t want to use coffee, you can use hot water or milk
  • For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.For two 8-inch cakes, this should be baked for approximately 25-30 minutes, and about 2 1/4 cups of batter per pan and 1 batch of my best chocolate frosting.

    For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 22-28 minutes.

    For 10 inch pans: I’ve never tested this with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there

Nutrition Information:
1 Slice
1178
123.2g
391.9mg
65.7g
42.1g
151g
5.2g
7.9g
186.3mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate Cake, Chocolate Cake Recipe, Chocolate Layer Cake, Easy Chocolate Cake

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83 Responses
  1. Emily

    Hi, I’m super eager to make this! I was wondering where to store it. Does it need to be stored in the refrigerator or will it be okay in room temperature?

    1. Beyond Frosting

      Hi Emily- I store in an air tight container, I have a cake carrier that I use. Unless you live in a hot a humid environment, you can store at room temperature.

  2. Ximena Scott

    This is hands down the best tasting, moistest chocolate cake I have ever made or eaten. I did not make the icing that was on this particular cake but made the chocolate buttercream recipe on this ladies site. I made this for my grandson’s birthday and it was a huge hit with everyone!!! Definitely my new go-to chocolate cake recipe. Delish!!!❤️

  3. Brenda

    I weighed all my ingredients for this cake, but the finished product was quite dry, and the icing was too stiff to spread until I added significantly more cream. The flavors were nice enough, but I will not be making this recipe again.

    1. Beyond Frosting

      Hi Brenda, Did you make any substitutions? Was this a 3 layer 8 inch cake? If it was quite dry it’s possible you over baked it, I’ve never experienced this cake being dry.

      In regards to the frosting, it sounds like you didn’t beat the frosting for long enough on the beginning and when adding the powdered sugar. More whipping cream would help, but it really needs to be whipped along the way, especially in the beginning when you are starting with cold butter.

      Sorry you didn’t love this recipe

      1. Brenda

        I didn’t make any substitutions in the recipe. I did use two 9 inch cake pans but can’t remember exactly how long I baked them for, but do know I put them in for the shorter time listed for two 9 inch pans. I did bake them for 15 minutes at 350, then turned the temperature to 325 which when I make other cakes keeps the edges from burning. Usually I have to add a few minutes to the suggested time, but these I did not, as a toothpick came out clean after the suggested time.

        As for the frosting, I started it all in one bowl, but then separated it into two batches as it was too stiff for my Kitchenaid mixer. The mixer felt very hot and I was afraid I would burn out the motor, even after halving the amount in the bowl. I would beat the frosting for 2-3 minutes, then let it rest a few minutes to cool down the machine, and then beat it for 2-3 more minutes, for several times. Eventually I just started adding cream, as that made it spreadable.

        1. Beyond Frosting

          Hi Brenda, 

          Thanks for letting me know. It’s hard to say if adjusting the pan size could have contributed to the dryness you described or it was the adjustment you made to the baking temperature. 

          As for the frosting- for a two layer cake I assume you adjusted to make less buttercream- even still it’s a large batch, so separating into two was a good idea- but after separating it if your mixer was still having trouble it seems the butter likely needed to be beaten more in the beginning.

  4. Lee

    How much buttercream to you use between each layer of cake? I don’t want to be stingey and have lots leftover, or be too lavish and run out before I cover the cake. A cup measurement would be great.

    1. Beyond Frosting

      Hi Lee- yes I totally hear you. It’s hard to say because I use a piping bag- a large 18″ once that 2/3s full. It takes care of the 2 layers in between the cake and some of the crumb coating. If I had to guess, I’d say 3/4 cup – 1 cup. This is a very large batch of frosting so you shouldn’t run out, there’s is plenty to decorate the top!

  5. Tracy Sabb

    How did you know that chocolate cake is one of my favorite kind of cakes? OMG this cake and the Oreo and the Vanilla are going to be featured on my table for the holidays.
    Thank you do much and Happy Holidays.

  6. Chris

    I just made this cake and I use coffee grounds not a hot cup of coffee. It came out terrible! The icing was way too thick 9-10 cups of sugar? I put 4 in and my KitchenAid mixer barely moved.

    1. Beyond Frosting

      Hi Chris- Yes I would imagine if you used 1 cup of coffee grounds, the cakes would taste horrible. This recipe has brewed coffee, which I talked about in the recipe, and is also shown in the video. Also in my blog post, I talked about splitting up the frosting into two batches if you have a 5 quart mixer.

    1. Beyond Frosting

      Hi Nick, no, this recipe would yield too much for a single layer 9 inch cake. If you half the cake recipe you can make a single layer by baking 28-30 minutes (for an 8 inch cake), for a 9 inch cake you’d likely reduce the baking time. It’s hard for me to tell you the exact time because I have no made it myself. If you want a 9×13 inch cake, the recipe you should follow is my Moist Chocolate Cake recipe.

  7. TANIS PRICE

    I haven’t made the icing yet. Do you really use 6 sticks of butter? Before I dedicate that many sticks, I thought I would ask. Thank you.

    1. Beyond Frosting

      Yes, the layers of frosting between the cakes, the outside of the cake and the topping. You’ll have some leftover frosting, but you won’t come up short. If you are planning to do thinner layers of frosting in between the cake, then you can use only 5 sticks.

  8. Alice

    Hi I haven’t made this yet but am looking to this weekend for a birthday cake. I was just wondering can you taste the coffee as we’re really not coffee people? Thank you In advance

  9. Jennifer Treu

    I’ve been searching for a chocolate recipe for my new bakery. My old recipes were based on cake mixes and I was not comfortable with offering those. I originally had a cake mix recipe that used buttermilk and made a lighter chocolate cake- not so deep and dark, more what kids would like at a birthday party. I wanted to duplicate that because I already had a deep dark recipe on hand. So I took this recipe, used the Dutch cocoa conversion and instead of coffee did warm buttermilk. Holy cow, it’s perfect!!! Thank you!

  10. Benny

    I need to make a two tiered cake, is this cake too moist to hold the second double layers ? I have dowels.

    I am eager to make this recipe.

    Thanks.

  11. MB

    Hi,

    I am planning to make this cake. However I am new to icing the cake and have a query . Should I wait for the frosting to set before I pour the chocolate ganache. Or it can be done simultaneously?

    1. Beyond Frosting

      There’s a section of this posts that details out what you’re looking for under “How to make the chocolate ganache”, I recommend reading through that sections for tips and tricks

  12. Rupnarayan

    This is one of the best chocolate cakes ever it was a huge hit. Thank you so much for posting this recipe I will never buy another chocolate cake.

  13. Himanshu

    I love chocolates and chocolate cake. I tried this recipe on my mother’s birthday. It came out amazing. Everybody appreciated. Thank you so much for sharing a recipe.

  14. Brittny

    I ended up using your moist vanilla cake recipe and then used this recipe for the icing and decorating tips since I wanted to do a vanilla cake with chocolate icing. Unfortunately, the ganache turned out chunky and I followed the recipe and instructions exactly. I found another set of instructions on another site about warming up the cream first then adding the chocolate which is what I’ll try next time. The chocolate frosting was a bit hard to smooth over the cake, but it was my first time attempting to decorate a cake, so I’ll just have to practice more. The cake tasted so incredibly good though! My husband and coworkers loved it.

    1. Beyond Frosting

      HI Brittny! Thanks for your comment. Curious what type of chocolate you used? Maybe it didn’t get warm enough. If you use chocolate bars, you shouldn’t have an issue with chunky ganache. The method you mentioned about heating the cream first is another way to make ganache, so give it a whirl! Regarding the frosting, spend more time whipping it so it will be easier for you to frost

  15. Robin

    This sounds amazing! I would love to make this for a party of about 20 people. Do you have any tips for making this in a different size/shape?

  16. Debi Taber

    I plan to make this cake on Friday for a birthday party on Saturday, but instead of using the coffee, I was considering using Kahlua. What are your thoughts? Have you ever tried a substitute for the coffee? Do I use the same amount of Kahlua as coffee?

    Thanks!

    1. Beyond Frosting

      Hi Debi- sorry I didn’t see this earlier. I am traveling! I have tried it and have not been as successful as I want to be, still flushing out the recipe. You could try 2/3 coffee, 1/3 Kahlua.

  17. Winni

    Hi, thanks for sharing the recipe. This recipe is very nice. Can you share the recipe for red velvet cake?

  18. fatima

    hi,i normally make cke on d day of celebration and d frosting looks watery and somehow,if I’m to make a cake due for Sunday can I make it on Saturday.thnk u

    1. Beyond Frosting

      Yes you can make the cake on Saturday and serve it on Sunday. But I am not sure how to answer your question about the frosting, can you provide a little more detail?

  19. Ang

    Can I make this recipe into cupcakes? My family loved the cake but now my niece wants them in cupcakes for her birthday.

  20. Erin

    Julianne, this is the first recipe I have ever made from your site, and it was wonderful! My sister and I combined our efforts to create a chocokate birthday cake for our mom’s birthday yesterday, and we used this cake, Sally’s nutella frosting, Lindsay’s chocolate drip, and topped it off with chocolate hazelnut truffles from SBA. We only have 9-inch round cake pans, so we decided to make another half of this recipe, but accidentally added the full amount of milk/water (which we used in place of the coffee, 3/4 cup milk and 1/2 cup water). So we ended up adding another half of all the other ingredients, and it actually worked out! We made three cake layers, which rose up nicely (we used dutch-processed cocoa powder and followed your instructions over how to do so), and we also got ten cupcakes. We probably could’ve gotten closer to fourteen or thirteen, but when the cake batter tastes that good…well, we just couldn’t resist 🙂 All in all, wonderful recipe, and it’ll be my go-to from now on, because I only ever purchase dutch-processed cocoa powder (Rodelle! Same brand you do!), which seems to be more common here in Canada than natural unsweetened. I like to buy the cocoa at Costco, so maybe if I looked in other stores, I would have better luck finding the natural unsweetened variety.

    1. Beyond Frosting

      Hi Irma! You sure can. I recently made a 6 inch 2 layer cake. I halfed the recipe for the cake, using 2 eggs. And of course you’ll reduce the frosting. I believe I used 3/4 cups-1 cup of butter, 2 cups powdered sugar and 1/4 cocoa powder and 1-2tablespoons heavy cream with a splash of vanilla. You’ll adjust a little bit to suite your taste.

  21. Lore

    Thank you for sharing this recipe. How many days in advance can I make this?
    My event is Friday and I made the cake part on Tuesday, but when should I put it together?
    Thanks

    1. Beyond Frosting

      Hi Lore, A day or even two if needed should be fine, but I prefer only one day in advance for maximum freshness!

  22. Kavya stephen

    I made this recipe few days back and it was just the most delicious chocolate cake. Even though I didn’t make the buttercream icing I did enjoy it with chocolate ganache. This will be my go to recipe from now. Thank you so much. Much appreciated??

  23. Kathe Ray

    I made this recipe for my husband for his birthday. He is a chocoholic and it seems like his chocolate cakes are never chocolaty enough. He has been raving about this cake for the past three days and it is nearly gone. He said it’s the best he’s ever had in 61 years! As a lifelong baker and someone who went to culinary school this is one that definitely will be made again, and again, and again. Thank you.

    1. Beyond Frosting

      Yes, that will be fine. Wash, grease and flour between batches. Also remix the batter with a spatula before the 2nd and third batches to be sure to reincorporate the oil etc.

  24. Brandi Robinson

    Could I use this recipe to make two 10-inch cakes? I’m making a two tier cake for a sweet 16 birthday party with 10 inch and 8 inch tiers.

  25. Kaytlyn

    How would you make the frosting so that it uses the same concept but so that it is a coffee frosting instead of a chocolate frosting

    1. Beyond Frosting

      Coffee frosting is difficult because coffee is a liquid vs cocoa powder which is obviously not! I always use a very strong brewed espresso in place of some of the heavy cream and then add ground espresso for the actual pop of coffee flavor. I have a chocolate mocha cake that is probably what you’re looking for.

  26. Debbie Levy

    I did not use the cake recipe but made the icing. First off, it was way too much icing for a 3 layer 8” cake – even with piping. Also, my icing was very grainy/chalky. I think it might have been my cocoa – I used scharfen berger but expiration was up next month. I would try this again with melted chocolate instead of the cocoa and would half the recipe. Taste was great.

    1. Beyond Frosting

      Hi Debbie, it depends on how much frosting you use between your layers and for the decorations on the top and bottom of the cake. Regarding the grainy/chalky flavor, try sifting your cocoa powder, and spending more time whipped your frosting.

  27. Rita Sharma

    Absolutely amazing! One question though…..I’m not much of a baker……when I made this last, I stuck to the recipe and it was amazing but my daughter wants to use it as the base for her birthday cake. Could I use this to do several layers with chocolate ganache between the layers and then cover in icing and sugarcraft decorations? I’m concerned it’s that fudgy that it may sink and collapse under the weight of decorations. Thanks so much…..fantastic recipe

    1. Beyond Frosting

      Hi Rita, that is AWESOME! I am so glad you liked it! Yes, I think what you’re trying to do will work out, but I would add some frosting in the middle, not just a runny ganache. If it’s a runny ganache, I am afraid the layers will slide around if you don’t have dowels or something in them. The frosting in the middle adds stability and also acts like a glue for the whole cake. I hope this makes sense, I am not too familiar with sugar craft decorations.

  28. Dream Calendars

    Great post, Will the layer cake fit in a 9×13 inch pan? I am looking for the chocolate cake recipe for the Mississippi Mud cake recipe.

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