The Best Chocolate Cake Recipe

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This easy Chocolate Cake recipe is one of my all time favorites! It’s a 3-layers of homemade chocolate cake with a rich chocolate buttercream frosting. The whole thing is topped off with a simple ganache that adds even more chocolate flavor!

A big slice of chocolate cake with layered of chocolate frosting and finished with a chocolate ganache.

Easy Homemade Chocolate Cake

You guys, this chocolate cake is everything you could ever want in a cake.  Fluffy and moist chocolate cake, whipped chocolate frosting and chocolate ganache. It doesn’t get much better than this. 

They say the proof is in the pudding, but in this case, the proof is in the cake. My husband hardly ever eats any of my desserts. He is the most particular person when it comes to chocolate cake.

With our wedding come up both of us are trying to control our dessert cravings. But I’m a little embarrassed to tell you that the two of us actually ate this entire cake over 4-5 days. Let’s chalk it up to pre-honeymoon stress and forget the fact that the two of us ate a whole cake by ourselves.

This chocolate cake is perfect for celebrating birthdays, Valentines Day or just baking up the best chocolate cake you could dream of. You deserve it!

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

What You’ll Need

Even though this chocolate cake looks all kinds of fancy, the truth is that you only need a few simple ingredients to make it. Here’s what you’ll need:

  • Granulated sugar
  • Vegetable oil: Oil tends to make cakes more moist than a recipe with butter. It also makes the crumb and texture a bit more tender and tighter.
  • Eggs
  • Pure vanilla extract: Be sure you get a high-quality REAL vanilla extract.
  • Sour cream: Sour cream helps keep this cake moist.
  • Dry Ingredients: All-purpose flour, baking powder and baking soda, salt. 
  • Natural Unsweetened Cocoa Powder
  • Espresso powder (optional): Sometimes I also like to add espresso powder to chocolate cakes, it helps intensify the chocolate flavor. The espresso powder is optional, or can be substituted for a fine ground coffee or omitted. 
  • Brewed Coffee: Coffee helps bring out the chocolate flavor, but don’t worry, the cake don’t taste like coffee at all. Hot coffee is preferred.

Ingredient Substitutions

I don’t recommend ingredient substitutions whenever possible, but know that sometimes they are necessary. Here are some suggestions:

  • Sour cream: This is essential for keeping the cakes moist. If you don’t have sour cream. I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream.
  • Brewed Coffee: I recommend using milk instead, but only if needed. 
an overhead shot of the ingredients for chocolate cupcakes

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.

How to Make Chocolate Cake

Ok are you ready to make the best chocolate cake ever? Here’s how to do it:

  • Prep:  Preheat your oven to 350F. Prep your cake pans.
  • Mix wet ingredients: Start by combing the granulated sugar with the, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
  • Combine dry ingredients
  • Alternate adding half the wet and dry ingredients at a time and beat until incorporated. 
  • Pour into prepared pans dividing the batter evenly.
  • Bake: These cakes bake at 350F for 20-24 minutes. Rotate your pans in the oven halfway through baking to allow for even baking.
  • Cool to room temperature before frosting.

Preparing Your Cake Pans for Baking

Believe it or not, how you prepare your cake pans can have a huge impact on the finished product. Why? Because a properly prepped cake pan allows your cake to bake throughout and also makes it easier for you to remove the cake from the pan after it’s cooled. Here is how I prep my pans for this chocolate cake recipe:

  • Line the pans: I recommend lining the bottom of my pans with parchment paper or a Silpat silicone baking mat. This helps the cake easily release from the pan.
  • Grease the sides of the pan with Crisco vegetable spread
  • Add flour: Coat the grease with a mixture of flour and cocoa powder. Lightly dust and then empty any remaining flour out of the pans
  • For flat cake tops: I recommend using bake even stripes to help make these cake flatter on top, which means less of a dome and less wasted cake!

The Best Frosting for Chocolate Cake

For this cake, I made my traditional chocolate frosting, 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. It’s gives this frosting an extra rich and deep chocolate flavor. 

You can make this buttercream with any type of cocoa powder, but Rodelle a high-quality ingredient and it really comes through in the taste.

My secret for making my frosting recipe is that I start with cold butter, not room temperature butter. I spend several minutes beating the frosting in the beginning. Essentially, the mixer is softening the butter for you, but this base give you perfect whipped and fluffy frosting. 

A spatula filled chocolate chocolate frosting sitting overtop of a glass mixing bowl

How to make the frosting

  • Whip the cold butter. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter is very soft and whipped. 
  • Add cocoa powder and beat until combine.
  • Add powdered sugar, whipping cream and vanilla extract. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients. Add a pinch of salt if needed. With each addition of powdered sugar, be sure to beat the frosting really well.
  • Beat until fluffy 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 1/2 tablespoon at a time.

How to Make the Chocolate Ganache

  • The chocolate ganache should be a 3:1 ratio of heavy cream to chocolate. Microwave the chocolate together with the heavy cream in 30 second increments, stirring as needed.
  • 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 15- 20 minutes.
  • Use a small squirt bottle, holding it directly over the edge of your cake. Squeeze out more ganache for a longer or thicker drizzle.
  • I also recommend allowing the ganache on the top of the cake to set before adding the swirls of chocolate frosting on top. Otherwise the frosting may cause the ganache to shift.

Assembling the Cake

If you’re new to making layer cakes, I have a full cake tutorial from start to finish. I’ve also included a video of this recipe which might help.

  • Level your cakes: Remove any domes with a serrated knife. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  • Add frosting between layers: Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Repeat for second and third layers.
  • Add remaining frosting. Use your offset spatula to press any excess frosting onto the edges of the cake to create a crumb coating. 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. Refrigerate the cake for 15-20 minutes.
  • Drizzle ganache. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. Allow the ganache to set.
  • Decorate: To pipe the rosettes on top, use a large piping bag fitted with a large open star, fill the piping bag with the remaining frosting and pipe the boarder of the cake.
A wide angle shot of a baked chocolate cake layer in a metal pan

Need to Use Different pan Sizes?

I am frequently asked how to make recipes in pan sizes other than what is in the recipe. Here is how to make this chocolate cake in some of the most common alternate pan sizes:

  • For two 9-inch cakes: bake for 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.
  • 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. Try baking for 18-20 minutes and assessing additional time needed from there
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.

How to Store a Frosted Cake

This cake is best stored at room temperature in an airtight container such as a cake carrier. If you live in a hot or humid environment, store in an airtight container in the refrigerator, and serve at room temperature.

How to make Cake Ahead of Time

Prepare the cake layers up to 2 days in advance. Wrap tightly in plastic wrap with a piece of parchment paper on the top and bottom of the cake layer. Or these can also be stored in an airtight container. Cake layers can also be frozen, double wrap in plastic wrap.

The frosting can also be prepared 1-2 days in advance, and kept in an airtight container at room temperature. You’ll need to remix it prior to using it.

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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. And to top it all off, this cake is covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it.

Ingredients

For the cake:

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

For the frosting:

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

For the ganache:

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

Instructions

For the cake: 

  1. Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the 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 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. 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.
  4. 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.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.

For the frosting: 

  1. 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.
  2. 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.
  3. 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 1/2 tablespoon at a time.

For the chocolate ganache: 

  1. 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.

To assemble this cake: 

  1. Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  2. 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.
  3. 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. Refrigerate the cake for 15-20 minutes.
  4. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. 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

Ingredient substitutions:

  • Sour cream  I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream.
  • Brewed Coffee: I recommend using milk instead, but only if needed.
  • Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for the cake and regular or dutch processed cocoa powder for the frosting.

Storing a finished cake: This cake is best stored at room temperature in an airtight container such as a cake carrier. If you live in a hot or humid environment, store in an airtight container in the refrigerator, and serve at room temperature. This cake can be made up to 2 days in advance if stored properly.

Preparing in advance:  Prepare the cake layers up to 2 days in advance. Wrap tightly in plastic wrap with a piece of parchment paper on the top and bottom of the cake layer. Or these can also be stored in an airtight container. Cake layers can also be frozen, double wrap in plastic wrap. The frosting can also be prepared 1-2 days in advance, and kept in an airtight container at room temperature. You’ll need to remix it prior to using it.

Cake Pan Sizes:

  • 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: best chocolate cake recipe, easy chocolate cake, homemade chocolate cake

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132 Responses
  1. Monica

    Could I use sunflower oil in place of Vegetable oil? I live in Spain and its hard to find anything except sunflower or olive oil. Thanks!

    1. Beyond Frosting

      Hi Monica- I’ve never used sunflower oil, but if it’s similar to vegetable oil that it would probably work.

  2. Manali

    Your recipe is so easy and simple to understand… You have boosted my confidence to bake and decorate the cake for my daughter’s birthday. Will share the pics soon…

  3. Dilshad Fahad

    Can I use melted margarine instead of oil? Will it change the consistency in any way? Need to make for a birthday. Please let me know..

    1. Beyond Frosting

      I have not made this recipe with melted margarine myself but melted butter would be a suitable substitute. Any variation of the original recipe will not produce the same results, but the melted butter in place of oil will still bake fine and taste good!

  4. soph

    I’m excited to try this one out, however I only have 9 inch pans. I saw that you adjust the baking time, but was curious to whether I could still do three layers (even if they wouldn’t be as thick). Would there be a baking time adjustment or would you just recommend sticking with two 9 inch layers?

  5. Ann

    This cake looks amazing and plan on making it these days. I was wondering if I could half the sugar as 10 cups is a ridiculous amount of sugar.My kids never had store bought desert, and everything I make,I usually half the amount of sugar,or in some recipes I use maple syrup. I am scared I will send my family into a diabetic coma 😁.
    Thank you.

    1. Beyond Frosting

      Hi Ann- For frosting, a standard ratio is 2 cups of powdered sugar for every 1/2 cup of butter. You are welcome to reduce the powdered sugar, and you’ll get less yield for the frosting. If you halve the sugar, you’ll probably want to reduce the butter. You might consider just using less frosting on the cake, and making a half recipe or something. I hope you enjoy this cake.

      1. Lauren

        I have made this cake serval times. I absolutely love it, and so has anyone that has tried it.

        My daughter has a birthday coming up, and I just wanted to make her a smaller cake. I was wondering if I could use the leftover for cupcakes, or if it would be best to just reduce the recipe?

    1. Claire Wynne

      Sorry also if I’m would it be ok to make the day before and then frost on the day to give to someone … and how long does it keep with having cream … can’t wait to try it , it looks lovely x

    2. Beyond Frosting

      Depends how thick you want the layers. This recipe will make 2 thick layers of 8 inch cake. With 4 layers the cake would be really quite tall. You can 1×5 times the recipe and that would be more than sufficient.

  6. JoAnne F

    My family loved this cake! I need to work on applying the ganache HAHA..I think I was so anxious to work with the overlay of the ganache drip that i poured a little too much on some of parts the but it was still pretty and tasted fabulous! Definitely will make it again.

    1. Beyond Frosting

      Awesome! Thank you JoAnne, I love this! If you aren’t using a piping bag, try using a spoon to pour the ganache over the cake.

  7. Nish Nush

    This recipe didnt work for me. My cake came out chewy in texture. Didnt rise well (maybe that’s on me) but the texture i would blame adding in all the liquid ingredients together at the same time. Oh well …

  8. Jessica

    Definitely going to try this, it looks amazing! Just to clarify… it’s over 1,000 calories for one slice of cake?

    1. Beyond Frosting

      This is estimated based on preparing the recipe using the entire ingredients lists and also dependent on how many slices you cut. But I think you’ll find that any slice of a cake in a bakery is equal to or more than- or most cake recipes on the internet 🙂

  9. Swat

    One of the best chocolate cake recipes for birthdays! I loved baking it and so the people enjoyed the cake.. it was moist the forsitng texture turned out amazing and tasty! Must must try!!

  10. 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.

      1. Lauri Myers

        On this part:
        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.

        Do I double the recipe??

  11. 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!!!❤️

  12. 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.

  13. 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!

  14. 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.

  15. 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.

  16. 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.

      1. Sadiya

        I only have a cup of cocoa powder left to make the frosting. Could you please let me know how should I adjust the measurements of other ingredients for the frosting for a cup of cocoa powder?
        Or can I replace it with something else? But I only want chocolate frosting.

  17. 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

  18. 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!

  19. 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.

  20. 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

  21. 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.

  22. 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.

  23. 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

      1. aisacany

        hi may I know if this is suitable for wedding cake? if yes, what’s the best buttercream to frost on the outside as I need a white base color

          1. Beyond Frosting

            Swiss Meringue frosting will work, but for Swiss meringue you won’t using the icing sugar of course. If you are making the icing as written, you can lessen the sugar but if will change the yield, and consistency. Generally speaking I use 2 cups of powered sugar for every 1/2 cup of butter, but each recipe is tweaked according to the results I am looking for.

    2. aisacany

      thank u. I will do a trial bake on this recipe with vanilla frosting! will let u know how it turns out to be..

      for a 2 tier cake, I can double both cake and buttercream recipes? how about the vanilla frosting?

      1. Beyond Frosting

        I can’t say for certain on the frosting because it depends how much you need for decorations. Here is my vanilla layer cake which has a recipe for 3 layer 8-inch cake. You may need 1.5x this for a 2 layer cake with 8 inch and 6 inch rounds.

      1. Beyond Frosting

        You can find the answers to your question in the above blog post under “ Can I bake this in 9 inch pans”. It’s also listed directly in the recipe card. There’s no modifications to the cake recipe only different baking times.

  24. 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?

  25. 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.

  26. Winni

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

  27. 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?

  28. Ang

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

  29. 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.

  30. 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!

  31. 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??

  32. 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.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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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