Chocolate Cake Recipe

When it comes to classic desserts, few can match the universal appeal of a well-made chocolate cake. Whether you’re baking for a birthday, a holiday celebration, or simply to satisfy a sweet craving, this chocolate cake recipe will quickly become your go-to. With its deep chocolate flavor, velvety texture, and luscious frosting, it delivers everything a great cake should be and more.

In this blog post, we’ll take a deep dive into how to make the perfect chocolate cake from scratch. We’ll cover each ingredient’s purpose, the step-by-step preparation method, expert baking tips, possible variations, and delicious serving suggestions.

Why This Chocolate Cake Recipe Works

There are countless chocolate cake recipes out there, so what makes this one stand out?

• Rich and Moist Texture: Thanks to a combination of oil, milk, eggs, and boiling water with coffee, this cake stays ultra-moist without becoming dense.
• Deep Chocolate Flavor: Dutch-processed cocoa and a touch of coffee enhance the chocolate intensity.
• Simple, Accessible Ingredients: You likely have everything you need already in your pantry.
• Perfect for Any Occasion: Elegant enough for special events, easy enough for weekday baking.

Ingredients Breakdown

For the Cake Layers:

• All-purpose flour: Provides structure and balance.
• Dutch-processed cocoa powder: Adds a dark, rich chocolate flavor.
• Granulated sugar: Sweetens and helps retain moisture.
• Baking powder & baking soda: Work together to ensure a proper rise.
• Salt: Balances sweetness and enhances flavor.
• Eggs: Add richness and bind the batter.
• Whole milk: Contributes to the creamy texture.
• Vegetable oil: Keeps the cake moist for days.
• Vanilla extract: Adds warmth and depth.
• Boiling water with instant coffee: Intensifies the cocoa flavor and thins the batter for a soft crumb.

For the Chocolate Frosting:

• Unsalted butter: Forms the creamy base.
• Powdered sugar: Sweetens and thickens.
• Cocoa powder: Adds rich chocolate notes.
• Heavy cream: Smooths and lightens the frosting.
• Vanilla extract & salt: Enhance overall flavor balance.

Equipment You’ll Need

To make this chocolate cake recipe a success, gather the following tools:

• 2 x 9-inch round cake pans
• Stand or hand mixer
• Mixing bowls (at least 2)
• Measuring cups and spoons
• Spatula
• Cooling rack
• Sifter or fine mesh sieve

Step-by-Step Guide to the Perfect Chocolate Cake

Step 1: Prep Your Baking Pans

Grease and flour your pans or line them with parchment paper circles. Preheat your oven to 175°C (350°F). This ensures even baking and prevents sticking.

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Step 2: Mix Dry Ingredients

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.

Step 3: Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the mixture is smooth and thick.

Step 4: Add Coffee Mixture

Slowly mix in the boiling water with the instant coffee. The batter will appear thin but don’t worry—this creates a moist cake.

Step 5: Bake

Divide the batter evenly between your pans and bake for 30–35 minutes. Use the toothpick test: insert into the center and it should come out clean.

Step 6: Cool the Cakes

Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: Make the Frosting

Beat softened butter until creamy. Gradually add powdered sugar, cocoa, and salt. Pour in vanilla and cream. Beat for 3-5 minutes until fluffy.

Step 8: Assemble and Frost

Place one cake layer on a stand, add frosting, and spread evenly. Top with the second layer and frost the top and sides. Decorate as desired.

Pro Tips for Success

• Sift Your Cocoa Powder: Prevents clumps and ensures a smoother batter.
• Use Room Temperature Ingredients: This allows for even mixing and better texture.
• Don’t Skip the Coffee: It enhances chocolate flavor without tasting like coffee.
• Chill Before Slicing: For cleaner cuts, refrigerate the cake for 30 minutes before serving.

Chocolate Cake Recipe Variations

• Chocolate Ganache Topping: Pour a glossy ganache over the top for extra richness.
• Fruit-Filled Layers: Add raspberry or cherry jam between layers.
• Gluten-Free Option: Use a gluten-free flour blend.
• Vegan Alternative: Substitute eggs with flaxseed eggs and use plant-based milk and butter.

How to Serve This Chocolate Cake

This chocolate cake recipe pairs well with:

• A scoop of vanilla or coffee ice cream
• Fresh berries or fruit compote
• A dollop of whipped cream
• A glass of cold milk or espresso

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerated: Keeps well for 5 days. Bring to room temp before serving.
• Freezing: Freeze unfrosted layers wrapped tightly for up to 2 months.

Final Thoughts

This chocolate cake recipe brings together everything you want in a dessert: indulgence, ease, and versatility. With a little care and these pro tips, even a home baker can produce a stunning cake worthy of any celebration.

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Chocolate Cake Recipe

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Cooking Method: Baking Cuisine: American Courses: Brunch, Desserts

Prep Time 25 mins Cook Time 35 mins Rest Time 60 mins Total Time 2 hrs Difficulty: Intermediate Cooking Temp: 175  C Servings: 8 Best Season: All Seasons

Description

This decadent moist chocolate cake is rich, fluffy, and packed with intense chocolate flavor. Perfect for celebrations or a sweet weekend treat, this easy-to-make cake uses simple pantry staples to deliver bakery-quality results every time.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake Batter

• 1 ¾ cup all-purpose flour (sifted)
• ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water (with 1 tsp instant coffee mixed in)

For the Chocolate Frosting

• 1 cup unsalted butter (softened)
• 3 ½ cups powdered sugar (sifted)
• ½ cup unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup heavy cream (plus more if needed)

Instructions

Prepare the Oven and Pans

1. Preheat your oven to 175°C. Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

Mix the Dry Ingredients

1. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to evenly combine.

Add Wet Ingredients (Except Water)

1. Add the eggs, milk, oil, and vanilla extract into the dry mix. Beat using a hand or stand mixer on medium speed for about 2 minutes, or until the batter is smooth and thick.

Incorporate the Coffee Water

1. Slowly pour in the boiling water with dissolved instant coffee. Mix gently until combined. The batter will become thin — this is normal and ensures a moist texture.

Bake the Cake

1. Divide the batter evenly between the prepared pans. Tap the pans lightly to remove air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

1. Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks and allow to cool completely before frosting.

Make the Chocolate Frosting

1. Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix in salt, vanilla, and cream. Beat for 3–5 minutes until light and fluffy. Add more cream to adjust consistency if needed.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer and frost the top and sides evenly. Use a spatula to smooth the surface or create rustic swirls.

Chill and Serve

1. For best results, chill the cake for 30 minutes before slicing to set the frosting. Serve with fresh berries or a scoop of vanilla ice cream.

Note

Storage: Keep the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Freezing: You can freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months.

Tip: The instant coffee in the boiling water enhances the chocolate flavor without making the cake taste like coffee.

Variation: Add a layer of raspberry or cherry jam between the layers for a fruity twist.

Keywords: moist chocolate cake, easy chocolate cake, rich chocolate dessert, homemade chocolate cake, bakery-style cake