Best Chocolate Cake Recipe (Super Moist & Fudgy)
If you’re searching for the best chocolate cake recipe, this is it. This cake is super moist, deeply chocolatey, fudgy without being dense, and incredibly easy to make from scratch. It’s the kind of chocolate cake that stays soft for days, slices cleanly, and tastes just as good plain as it does topped with a rich chocolate fudge frosting (yes, the frosting recipe is below, too!).
This is my go-to chocolate cake for birthdays, celebrations, and anytime I want a guaranteed crowd-pleaser. It’s the same recipe that helped launch my custom cake career and led to creating cakes for celebrities like Mary J. Blige and Latto. There are no fancy techniques and no hard-to-find ingredients, just a reliable, bakery-quality chocolate cake you’ll come back to again and again to impress everyone who takes a bite.
And if I’m being honest, all I really need is a glass of cold milk and a quiet moment alone with this chocolate cake and fudge frosting. Just look at that cake!
And if you’re craving more chocolate, you have to try our Slutty Brownies, German Chocolate Cake, or our Double Chocolate Chip Cookies!
Why You’ll Love This Chocolate Cake Recipe
- Super moist and fudgy without being heavy
- Deep chocolate flavor thanks to cocoa powder and hot coffee (trust me!)
- Easy to make in one bowl — no mixer required
- Perfect for layer cakes, sheet cakes, or cupcakes
- Stays soft and tender for days
- Pairs beautifully with chocolate fudge frosting, buttercream, or whipped ganache
This recipe is designed to work every single time, whether you’re an experienced baker or making chocolate cake from scratch for the first time. And if you need, check out the Vegan Chocolate Cake Recipe!
Skip the Box Mix, This Chocolate Cake Is Just as Easy
If you usually reach for a boxed cake mix, this chocolate cake recipe might surprise you. It’s made completely from scratch, comes together in one bowl, and is just as easy as anything from a box, with better flavor and texture.
From start to finish, you can have this cake in the oven in about 20 minutes, with minimal cleanup and no complicated steps. All you need to do is measure, mix, and bake. You can use a mixer if you’d like, but a simple whisk or spatula works just as well.
This recipe is also incredibly versatile. It works as a layer cake, sheet cake, or cupcakes, making it perfect for last-minute desserts, birthdays, or anytime you’re craving homemade chocolate cake without the extra effort.
What Makes This Chocolate Cake So Moist?
A truly moist chocolate cake comes down to the right balance of fat, liquid, and acidity. This recipe is carefully built so the cake stays soft, rich, and fudgy for days, not just right out of the oven. Here’s what makes it work:
Buttermilk
Buttermilk adds moisture and tenderness while its acidity activates the baking soda for a better rise. It also adds a subtle tang that balances the sweetness and deepens the chocolate flavor, giving the cake a richer overall taste.
Oil + Butter
Using both oil and butter gives you the best possible texture:
- Oil keeps the cake moist even after refrigeration and over multiple days
- Butter adds richness and classic cake flavor
Together, they create a cake that’s soft, flavorful, and never dry.
Hot Coffee (or Hot Water)
Hot liquid is key to blooming the cocoa powder, which intensifies the chocolate flavor and helps create a soft, fudgy crumb. You won’t taste coffee in the finished cake; it simply enhances the chocolate. And if I’m being honest, I don’t even enjoy the taste of coffee, so if I say it works, you can trust me.
Ingredients You’ll Need
Before we get into the full recipe, here’s a quick breakdown of the key ingredients in this chocolate cake and what each one does. Understanding why these ingredients work together is what makes this cake consistently moist, fudgy, and flavorful.
Full measurements and instructions are in the recipe card below.
- All-Purpose Flour – Provides structure to the cake while still keeping the crumb soft and tender. This recipe is carefully balanced so the cake isn’t dry or dense. While I love using cake flour for many vanilla and lighter cakes, I don’t recommend it for chocolate cake. Cake flour is simply too light when combined with cocoa powder, which can lead to a weaker structure and a less satisfying texture.
- Cocoa Powder – Gives the cake its deep chocolate flavor. When combined with hot liquid later in the recipe, the cocoa blooms, creating a richer, more intense chocolate taste. Make sure to use a high-quality unsweetened cocoa powder, like Hershey’s or Rodelle.
- Granulated White Sugar – Sweetens the cake while also helping retain moisture and create a soft, tender crumb.
- Baking Soda + Baking Powder – These leavening agents work together to help the cake rise properly, giving it lift without making it airy or dry.
- Salt – Balances the sweetness and enhances the overall chocolate flavor. Don’t skip it, even in sweet recipes.
- Buttermilk – Adds moisture and tenderness while its acidity helps activate the baking soda. It also gives the cake a subtle tang that complements the chocolate beautifully. If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Stir, then let it sit for 5 minutes before using. This homemade version works perfectly in this recipe and still provides the acidity needed for proper rise and texture.
- Hot Coffee (or Hot Water) – Hot liquid intensifies the cocoa powder and deepens the chocolate flavor. You won’t taste coffee in the final cake; it simply enhances the chocolate.
- Salted Butter – Adds richness and flavor. Even a small amount makes the cake taste more indulgent and bakery-quality.
- Oil – Keeps the cake ultra moist, even after refrigeration. This is one of the reasons the cake stays soft for days.
- Eggs – Bind the ingredients, provide structure, and keep the cake tender and rich.
- Vanilla Extract – Rounds out the chocolate flavor and adds depth, making the cake taste balanced rather than flat.
How to Make the Best Chocolate Cake (Step-by-Step)
Step 1: Prepare Your Cake Pans
Grease and flour your cake pans or line them with parchment paper. This ensures that the cake doesn’t stick and releases cleanly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This helps to incorporate the eggs fully, leading to a smoother batter and a well-risen cake.
Step 4: Combine the Wet Ingredients
Add the buttermilk, oil, melted butter, and vanilla extract to the bowl. Mix until everything is smooth and combined.
Step 5: Add the Hot Coffee
Slowly pour in the hot brewed coffee, mixing gently until fully incorporated. The batter will be thin, but that’s normal; it will yield a moist and tender cake.
Step 6: Bake
Pour the batter into your prepared cake pans and bake at 350°F (175°C) for about 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Step 7: Cool and Frost
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Once completely cool, frost with your favorite frosting.
Best Frosting for Chocolate Cake
This cake pairs perfectly with a creamy chocolate fudge frosting (recipe down below!) for a truly indulgent chocolate cake. The richness of the frosting balances the soft, tender crumb, taking this cake from simple to show-stopping.
It’s also delicious with:
If I’m feeling extra decadent, I love adding a layer of salted caramel between the cake layers or finishing the cake with a generous pour of warm hot fudge.
How to Frost Your Cake Like a Pro
Once your chocolate cake is completely baked and cooled, it’s time to frost. A smooth, well-finished cake instantly elevates the presentation and turns a simple dessert into a true centerpiece.
If you want a professional-looking finish, I’ve put together a detailed Frosting a Cake Tutorial that walks you through the entire process. It covers everything from applying a crumb coat to creating smooth sides and clean edges, so your chocolate cake looks just as impressive as it tastes.
How to Tell When Chocolate Cake Is Done
Chocolate cake can be tricky to judge, but here’s what to look for:
- The center springs back lightly when pressed
- A toothpick inserted in the center comes out with moist crumbs, not wet batter
- The cake pulls slightly away from the edges of the pan
Overbaking is the fastest way to dry out chocolate cake, so start checking a few minutes early.
Tips for Perfect Chocolate Cake Every Time
This chocolate cake recipe is forgiving, but a few small details make a big difference. Follow these tips to guarantee a moist, fudgy chocolate cake every single time.
- Use Room Temperature Eggs – Room-temperature eggs mix more evenly into the batter, which helps create a smoother texture and a more consistent crumb. Cold eggs can cause the batter to seize slightly and bake unevenly. Check out our quick hacks for bringing ingredients to room temperature fast.
- Measure Your Ingredients Correctly – Too much flour is one of the fastest ways to end up with a dry cake. Spoon flour into your measuring cup and level it off rather than scooping directly from the bag, or use a scale.
- Don’t Skip the Hot Liquid – Whether you use hot coffee or hot water, this step is essential. The heat blooms the cocoa powder, deepening the chocolate flavor and helping create a soft, fudgy crumb.
- Expect a Thin Batter – This batter is meant to be pourable. A thinner batter bakes up into a tender, moist cake, so don’t be tempted to add extra flour.
- Avoid Overbaking – Start checking the cake a few minutes before the suggested bake time. The cake is done when a toothpick inserted into the center comes out with moist crumbs, not completely clean.
- Let the Cake Cool Completely Before Frosting – Frosting a warm cake will cause the frosting to melt and slide off. Allow the cake layers to cool fully so your frosting stays smooth and stable.
Storage & Make-Ahead Tips
One of the best things about this chocolate cake recipe is how well it stores. The crumb stays soft and moist, and the flavor actually deepens over time, making it a great make-ahead dessert.
- Room temperature:
If unfrosted, store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps the cake soft without drying it out. - Refrigerator:
Once frosted, the cake can be stored in the refrigerator for 4 to 5 days. Be sure it’s well covered to prevent it from absorbing fridge odors. Let slices come to room temperature before serving for the best texture and flavor. - Freezer:
Cake layers freeze beautifully. Wrap completely cooled layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before frosting and serving.
This chocolate cake actually tastes even better the next day, which makes it ideal for baking ahead for birthdays, celebrations, or events when you want to get a head start.
Choosing the Right Cake Pans for Even Baking
Choosing the right cake pan makes a bigger difference than most people realize. The type and quality of pan you use affects how evenly the cake bakes, how well it rises, and even the final texture.
For best results, avoid dark metal cake pans. Dark pans absorb heat more aggressively, which can cause chocolate cakes to bake unevenly, dry out, or develop burnt edges before the center is fully baked.
Instead, use light-colored, heavy-duty metal pans. They reflect heat more evenly, helping the cake bake through gently and consistently, which is exactly what you want for a moist, fudgy chocolate cake. My personal favorite is Fat Daddio’s Cake Pans.
This recipe works best in two 8-inch round pans or three 6-inch round pans for evenly baked layers that are easy to stack and frost.
FAQ’s On Chocolate Cake with Fudge Frosting
Yes. You can substitute all-purpose flour with a 1:1 gluten-free baking flour designed to replace regular flour cup-for-cup. Look for a blend that already contains xanthan gum for best results. I like Bob’s Red Mill.
Absolutely. Replace the coffee with hot water instead. The coffee simply enhances the chocolate flavor but is not essential.
Yes, this recipe works well for cupcakes! However, I recommend following my dedicated chocolate cupcake recipe for the best results. It yields a more even rise while keeping that same rich, chocolatey flavor.
Don’t stress, you’re doing everything right! A thin batter is expected for this chocolate cake recipe, which helps create a soft, moist cake with a tender crumb.
Store leftover cake in an airtight container at room temperature for 4-5 days or in the refrigerator for up to a week. For longer storage, freeze the cake layers individually wrapped.
Yes! This chocolate cake keeps well. You can bake the cake layers, wrap them tightly, and store them at room temperature for up to 2 days, or freeze them for up to 3 months.
A chocolate cake sinking in the center is usually caused by one of a few common issues. The most frequent reason is underbaking. If the center of the cake hasn’t fully set, it can collapse as it cools. Avoid opening the oven door too early, as this can cause a sudden drop in temperature and also make your cake sink.
Want More Cake?
If you loved this chocolate cake, why not try some of our other delicious cake recipes? Each one is designed to impress and satisfy any sweet tooth!
- Vanilla Cake
- Funfetti Cake
- Red Velvet Cake
- Strawberry Cake
- Banana Cake (my favorite!)
And don’t worry, if you need an eggless or completely vegan cake, we’ve got you covered with our Easy Vegan Chocolate Cake that is so moist and delicious!
Get to Baking!
This best chocolate cake recipe is one you’ll want to bookmark and bake again and again. It’s rich, moist, fudgy, and incredibly easy, everything a homemade chocolate cake should be. Whether you keep it simple or finish it with a luscious chocolate fudge frosting, this cake delivers every time.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Ingredients
- 1 3/4 cups (220g) all purpose flour
- 3/4 cups (75g) unsweetened cocoa powder
- 2 cups (400g) granulated white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240g) buttermilk
- 1/2 cup (120g) hot brewed coffee or hot water
- 1/4 cup (56g) melted salted butter (unsalted works too)
- 1/4 cup (56g) neutral oil
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 6 oz (170g) semisweet chocolate finely chopped
- ½ cup (120g) heavy cream
- ¼ cup (25g) unsweetened cocoa powder
- ¾ cup (170g) salted butter softened
- 1½ cups (180g) powdered sugar
- ¼ tsp fine sea salt
- 2 tsp vanilla bean paste or extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pan.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs one at a time to the dry ingredients, mixing well after each addition.
- Add the buttermilk, oil, melted butter, and vanilla extract to the bowl. Mix until the batter is well combined.
- Slowly pour in the hot brewed coffee, mixing gently until it’s fully incorporated. The batter will be thin, which is normal.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Chocolate Fudge Frosting
- Heat the heavy cream in a small saucepan (or microwave) until steaming (do not boil).
- Combine the cocoa powder and chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until fully melted and smooth. Set aside and allow the mixture to cool to room temperature.
- In a stand mixer or large bowl using a hand mixer, beat the butter on medium-high speed for 3–4 minutes, until pale, creamy, and fluffy.
- With the mixer on low speed, gradually add the cooled chocolate mixture to the whipped butter.
- Once incorporated, increase speed to medium-high and beat for 2–3 minutes, until the frosting lightens in color and becomes fluffy and smooth.
- Add the powdered sugar, salt, and vanilla.
- Beat on low until combined, then on medium-high for 1–2 minutes until fully whipped and glossy. If the frosting is too thin, refrigerate it for 15 minutes, then beat again. Frost onto your cake and enjoy!
Video
Notes
- Gluten-free option: You can substitute all-purpose flour with a 1:1 gluten-free baking flour designed to replace regular flour cup-for-cup. Choose a blend that contains xanthan gum for the best results. I recommend Bob’s Red Mill.
- Buttermilk substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Stir and let it sit for 5 minutes before using. This homemade substitute works well and still provides the acidity needed for a moist, tender cake.
- Coffee Substitute: If you prefer not to use coffee, you can substitute hot water. The coffee enhances the chocolate flavor without making the cake taste like coffee.
- Room Temperature Ingredients: For best results, ensure the eggs and buttermilk are at room temperature. This helps the ingredients blend more smoothly, resulting in a fluffier texture.
I was suspicious based on how liquid this turned out but this will now be my go to chocolate cake. It was amazing. I did a 9×13 and it baked so level. A few weird air bubbles on the bottom but otherwise amazing. Used hot water since we have no coffee here and delicious.
I made this cake for my mom, so excited. Thank God I tasted a nibble first. It was horrible, bitter …looked back through the recipe thinking surely you wouldn’t steer me wrong…I forgot the sugar. Second try was MUCH better! 🤦🏼♀️😂😂
I made this for a coworkers birthday cake! Even with it falling I decided to run with it anyways (certain it was because my pans were dark nonstick). I got rave reviews from everyone for the cake and frosting! Your recipes are awesome and your fun to watch! Thank you
How do you adjust for high attitude baking? I live in Elizabeth, CO….6,000 feet altitude. Cake us moist and delicious but tsagged in the middle.
Im not too sure honestly. Sorry about that.
I am so excited to bake this!! I’m gonna make cupcakes instead. I’m assuming the temp would be the same (350°); do I shorten the time??
Hi! Yes it will take about 15-20 minutes or so!
Hiya, trying this again today; my first attempt also sagged in the middle! I’m 75 yo “Gramma” and I bake weekly so Idk why it happened! Delicious, though
I’m 67 and a seasoned baker and mine fell too. I noticed his looks like it had dips in both round cakes. I used White Lily flour but next time I’m going to use regular Pillsbury flour. I’m also thinking about equal parts baking soda and baking powder. ???
With any baking recipe at higher altitudes, reduce sugars, increase flours. For this particular recipe, I would increase flour to 2 cups, decrease sugar to 1 3/4 cups.
I’m currently in Parker, but used to live in Estes Park (7500’).
What can I replace butter milk with??
Full milk?
Yes and add a splash of vinegar then let it sit for 5 minutes. This will create “buttermilk”
Mine sagged too!!! Through my research I found that over mixing will make it sag too, even though I don’t think I over mixed at all. I will try the the ratio changes suggested and see what happens. Thank you
For high altitude baking, you’ll need to add an additional 1/4 cup of flour. I live in colorado as well. I hope this helps!
Easy to make, moist and delicious.
Can you send me the chocolate buttercream frosting? I only saw the vanilla buttercream recipe. Thanks
https://everythingjustbaked.com/easy-chocolate-buttercream-recipe/
My family loved this cake. It’s my go to recipe for chocolate cake!
Hello! Making this tomorrow! So no need for cake flour or vanilla bean paste for this one?! I saw these were critical in the vanilla cake. TY so much 🩷
Nope not for this recipe! Cocoa powder is already light so we need the structure from the all purpose flour. Vanilla bean paste can be used here but you wont really taste it as the chocolate is the main flavor.
What would be the baking time for one 10” using this recipe?
Maybe around 30-35 minutes? every oven is different, I would start at 30 minutes and adjust as needed.
I made this recipe for my niece’s graduation cake– OUTSTANDING!!!!!! I used cake flour instead of all purpose (because you always say — cake flour for cake 🤣). My sister who HATES chocolate cake could not stop going back for nibbles!! Everyone LOVED it!! This cake was SOOOOO moist! It was like it melted on your tongue!! As it baked, you could literally taste the chocolately flavor based on how rich it smelled!! THIS is my chocolate go-to recipe FOREVER!! Oh! I used the cake scraps to make cakepops, and those were a hit as well!! MAKE THIS RECIPE!!!!
Curious, why did you use all-purpose flour for this recipe but in your vanilla/ yellow cake recipe, you stress using cake flour?
Cocoa powder is already so fine so we need more strucutre. Cake flour would be too light here hence why we use all purpose.
Justin why are you using flour and not using cake flour in your chocolate cake recipe. Is flour better than cake flour for this recipe. I want to make this cake this weekend. Yvette
We are using all purpose flour here because there is cocoa powder. Cocoa powder is already fine in texture so we need the structure from all-purpose flour! Hope that helps
How long can I freeze this for before I frost it? Phenomenal recipe? Thank you so much for your tutorials and your laughter!
You can freeze it for up to 3 months! 🙂
Easy and delicious. Doubled the recipe. Used “cake goop” and cake released so clean. Cant wait to make your chocolate buttercream frosting. Watching your instructional video was very helpful! I am experienced but I cant make things pretty. Fingers crossed all I need is a smooth cake and I am happy.
Hi Justin, if I wanted to make it a Chocolage Mocha/Coffee Cake, how would I adjust the recipe?
I would add espresso powder and definitely use hot coffee instead of hot water. I would even brush the baked cakes layers with a coffee simple syrup and then do a mocha frosting!
Hi Justin, just wondering what is the baking temperature for this recipe?
350! Scroll to the bottom and the full recipe is written 🙂
A really good chocolate cake doesn’t rely only on sweetness, but instead offers a balanced combination of cocoa bitterness and smooth, creamy richness.
Can I bake this in a 9 x 13“ pan?
Hi!!! Yes totally!
Hi Justin! What is your neutral oil of choice in this recipe?
I usually use vegetable or canola oil! Avocado oil works too.
Excellent
Hi Justin,
This looks delicious and I’d love to make it for my birthday.Can I make this cake in a Bundt pan?
Hi!!! I havent tested it with a bundt pan. I would just make sure to grease the pan very very well since this recipe is so soft and moist. Or consider making our chocolate pound cake recipe!
Has anyone tried this recipe with dairy alternatives?
The cake is in the oven and I’m realizing that I bought the wrong type of chocolate for the fudge frosting! I got completely unsweetened chocolate. My son loves dark chocolate, so I’m wondering if that will even out. I will taste it and add more sugar if needed.
It will be okay! Its going to be bitter so just add a decent amount of sugar to taste 🙂 Your son might even prefer it this way!
I let my 8 year old make this with some supervision. He said it tastes better than the chocolate cake he had for his birthday from the highly rated local French Bakery. Great job!
Awwww! That means so much! Tell your son he’s an amazing baker for me!
Can you please send your recipe for chocolate fudge frosting?
Hi!! The recipe is included with the cake! Just scroll up to the recipe card 🙂
Hi! Just made this cake and am having it tomorrow, do I need to refrigerate this ? Love watching all your videos and can’t wait to try this with my family
Hi!!! Ahhh im so excited! You can leave it out at room temperature 🙂
Amazing cake recipe will use this everytime . I don’t eat chocolate cake but I love to bake and this cake didn’t last 24 hours. I gave some to my co workers kids and neighbors and they loved it. I used powdered buttermilk and got the idea to combine and tore the dry ingredients in a ziplock and when I’m ready to bake this cake again I just have to add the wet ingredients and make the frosting
When baking cupcakes- would you bake at 375 then turn down to 350? And would this make 24 cupcakes?
Yes and yes about 24 depending on the size!
Im not sure what I did wrong. The cakes collapsed in the center. I did use a stand mixer. I checked my baking powder and it was still in date. The taste was really good, but had to throw it out because of the collapse.
Hi! Did you perhaps open the oven a lot or too early? Were they slightly underbaked? A super moist/fudgy cake like this is more prone to a very slight collapse but it should never be to the point its unusable. I would also check your oven with an oven thermometer to make sure the temperature is accurate.
I want to make this for my husband on his birthday, but in a rectangular form (like a casserole dish), do I need to double the recipe or will it yield enough as is?
One batch works!
Hi! How long would you recommend baking for, if using a 9×13 pan? 35 minutes and start checking? Thank you!
I would check at 25!
Hi I plan on making this for my son’s birthday. First time making a cake actually but the recipe looks simple. I will make the cake a day before just wondering can I also make the frosting and keep in the fridge and then assemble all the day after ?thx
hi! You can assemble it completely and store in the fridge or even at room temperature if its just for a day. If you do refrigerate it, just let it come back to room temperature before serving. You got this!
Just WOW! I made this Chocolate Cake, it was outstanding. Thank you for the recipe.
Just showing more love on your page Justin! Made this with my toddler and we were dancing unwillingly after the first bite! Super easy and ridiculously delicious! It’s a cake that literally makes you smile! Enjoyed it to the max!!! Thanks again!
Just got done making the chocolate icing. I’m so excited. It’s absolutely delicious. But I did get it mixed up with my other ganache‘s and I thought I needed to be made ahead of time to refrigerate. Is it still going to be good if I refrigerate it for a day before making the cake? Also, I’m using this recipe for mini loaf cake pans do you have a suggestion for bake time and filling them.
Its perfectly okay to make in advance! You can leave it at room temperature or refrigerate. If you do refrigerate just bring back to room temperature and give it a whip. For mini loaf pans, I suggest greasing really well and bake time should be around 15-20 minutes or so. Always check with a toothpick. I cant wait to hear how it goes!
Hi, Justin! 🙂 How many grams of espresso powder should I add to 120 grams of hot water?
Incredible flavor and texture. The frosting is ethereal yet rich. No notes. Perfection.
This is my all time favorite chocolate cake recipe. I used black cocoa powder…amazing.
It has collapsed both times I made it, so I’ll have to do some research on that🤔
I filled the collapse with frosting, still delicious.
And you are so fun to watch. Thanks for being you!!!
Im so excited to try this, it looked amazing in the video. Im curious- instead of hot coffee, could I use hot chocolate?
I woudln’t recommend hot chocolate! You can just use hot water instead. We dont need the added sugar or fat that comes with the hot chocolate. Let me know how it goes!
In your video, you use different measurements for the frosting than what’s listed in the recipe here.
Whe I made this a second time with the amounts listed here, I didn’t have enough frosting.
Why are there different amounts in the video Va what’s written here?
Hi! We just adjusted the quantity and wanted it to be a little bit lighter in texture. We found we had a bit leftover from the video recipe. Im sorry you didnt have enough frosting now though, we will reevaluate.
I just had to leave a comment—this chocolate cake recipe is absolutely amazing! It turned out so rich, moist, and full of flavor. My whole family couldn’t stop talking about it and went back for seconds (and thirds!). This is definitely going to be a go-to recipe in our home. Thank you for sharing something so delicious!
It turned out PERFECT, super simple, and tasted soooo good! Highly recommend this recipe and will be using for parties/fun in the future! Thank you!
If I doubled the recipe would this recipe work for a 10 inch layer cake (2-3 layers)?
Yes totally!
I am baking this cake for my husband’s birthday this weekend. I’ve done 2 practice rounds and the sides are higher than the rest of the cake and the top ended up being a little gummy. I baked the second round for a little bit longer in case my first batch was just underdone. The flavor is incredible, so I want to make it work. I made sure i didn’t over mix. Any other ideas? Do you think I need to bake it longer? I am using 9″ rounds and the second round I went close to 30 minutes. The last thing I want to do is over bake.
Hi Stephanie! Whats great about this recipe is its soooo moist its hard to overbake. Every oven is different so it may take longer to bake. Always check with a toothpick and use times as a guide not rules
So sorry to be replying – I did let my final bake go quite a bit longer and the cakes were perfect!! This will definitely be my go to chocolate cake recipe forever! Thank you!!
Love love it!!! Super delicious
OMG I made ,, well correct that , I tried to make the choc cake when the timer went off and I opened the oven I had chocolate cake everywhere inside my oven . the cake that was left in the pan was looking more like a volcano sinking in the middle. it looked good when you made it but I will have to stick to the box
noo we dont give up! what size pan were you using and how deep? Did you use 2 pans?
Thanks to you Justin; I am known as an excellent chocolate cake baker (and I never bake).
I made this yesterday and shared it with neighbors and my family. It was a hit and the cake is all gone now. Thank you for the quick and easy steps. Honestly, this is the best chocolate cake and frosting I have ever made and tasted.🎉🎉🎉
The cake and fudge frosting were absolutely delicious! I don’t eat a lot of sweets, but I’ve seen his videos and couldn’t wait to try out a recipe for my birthday. I was NOT disappointed. Better than expected and I have never baked a cake from scratch until now!
This cake turned out wonderful! It did sink in the middle while cooking at 350 but I realized my oven was too hot so it baked the edges before the middle. I just covered the pan in foil, let it bake until the center was done and it was perfectly cooked through and moist. I baked another one at 315 for 40 minutes and ir came out perfect, no sinking in the middle and still very moist!
It really is a moist cake. I used half the sugar but it does need a the sugar in the recipe. Very easy to make . I hand mixed it too.
Hi! we are only 2 in our house. Would half a recipe of batter and frosting be enough for one 6 x 3 cake?
I plan on making the 6 x 3 into 2 layers
Yes perfect! Bake time may be slightly different
Honestly this is the best chocolate cake I’ve ever had. I love to add dark chocolate chips to the recipe and I use 2%milk and its still delicious!
Hi, is the frosting stable and pipeable? Or would chocolate buttercream be better for decorating? I’m still a beginner :))
Hi! This frosting is stable enough!!!! If you want it a bit thicker feel free to increase the powder sugar or let it sit in the fridge to solidify a bit more.
The cake was good and the frosting was one of the best I’ve ever made but I found the cake slightly dry and followed the recipe exactly. Just wondering why. Just a bit more crumble than I would have liked but still good.
Hi 🙂 Is the oven temperature for fan forced or normal oven? Do I reduce oven temp to 155″c for fan forced?
The temperature is for a normal oven. Yes i would suggest that, let me know how it goes!
Can I make cupcakes with this recipe and if yes, how long do I cook the cupcakes.. How many cupcakes will it make, thanks
Your recipe listed is for 16 slices according to the scale, but when you slide the scale switch, to halve the recipe, its not changing the grams listed, just amount portion like in ts, tb, c, etc. Good thing I remembered that 1 cup flour is 120 grams. Ive been wanting to try your carrot cake for weeks now and to think I couldve messed it up. Swear, I probably wouldve cried if it came out bad. I made this chocolate cake before and its seriously the best ever. No frosting, just plain- so good. Im so happy you popped up in my reels… I havent liked making cake this much in a very long time. You keep it fun, simple and bring an energy that inspires. Dont ever stop!
One word….AMAZING! Thank you for such a great recipe. I will definitely be using this recipe over and over again.
Hello! I look forward to making this recipe for my son’s birthday coming up. Just one question (and I looked everywhere here): what size are your cake pans? TIA
i use 8 inch pans!
Hi! Im thinking of making this recipe for my twins birthday, if I want to use 2 4×2 pans, how long should I bake it for?
Hi! You will probably have extra cake batter left over so be careful not to overfill. I would say it will take around 20-25 minutes
Just as he said, super moist and fudge-y! Best recipe I’ve found in my 61 years! It is IMPOSSIBLE for me to find any excuses to not eat this whole cake by myself. Omg!