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    Rich Chocolate Cake

    If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.

    Chocolate Cake

    What makes this the best chocolate cake?

    Now you may think I’m a little biased (given this is my blog and I’m claiming it’s the best chocolate cake 😂) BUT hear me out.

    Now I love cake, but chocolate cake isn’t one of my favourite flavours because I’m not a fan of that strong baking soda taste (I think it’s a result of the baking soda 😅) that chocolate cakes often have. I also feel like a chocolate cake should literally taste like chocolate in cake form – rich, fudgy and indulgent! Unfortunately many chocolate cakes just don’t hit that ‘indulgent’ spot.

    With this recipe I experimented with the cake layers quite a bit, to make sure it had that real chocolate flavour, while at the same time still being a moist ‘cake’.

    Now here is how I REALLY knew this cake was good. My husband is not a huge cake person, and in particular despises chocolate cakes 😂. So when I gave him this cake to try, to my surprise he asked for seconds, and the next day pretty much finished majority of the cake! My husband is also super honest (sometimes a bit too honest – ha ha!), so when he said this cake was good, I knew it was next level good!

    How to make chocolate cake

    This cake comes together really easily, which is another reason I love it!

    Start by greasing two 8×3 inch cake tins, and line the bottoms with baking/parchment paper. This chocolate cake is fudgy and delicate, so you need to line the bottom of the cake tins with baking paper just to make sure they come out in one piece!

    Chocolate cake

    In a bowl, sift together your flour, cocoa powder, baking soda, baking powder and salt. Using a whisk, mix together until well combined. Set aside.

    Chocolate Cake

    In a large microwave safe bowl, add in your butter and dark chocolate. Melt in the microwave for 30 second bursts at a time, mixing in between each burst until fully melted.

    Chocolate Cake

    Add in your milk and using a whisk, mix until well combined. This will help cool down your mixture. Next add in your sugar, coffee powder, vegetable oil, vanilla and eggs. Using a whisk, mix for about 1 minute. You should have a few bubbles on the top of your batter when finished (step 9).

    Chocolate Cake

    Add in your pre-sifted dry ingredients and mix until just combined.

    Chocolate Cake

    Lastly, add in your hot water and mix until just combined. Do not overmix the batter.

    Chocolate Cake

    Evenly distribute the batter into your cake tins and bake for 30-35 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the cake tins for 30 minutes, before turning them out onto a wire rack to completely cool.

    Chocolate Cake

     

    How to make chocolate fudge frosting

    This chocolate fudge frosting is so easy to put together! It’s basically a double batch of my original fudge frosting recipe.

    Place a saucepan or pot over a medium heat and add in your cream. Heat until you start to see little bubbles forming around the edges of the pan. The cream shouldn’t be boiling. Turn the heat to low and add in the cocoa powder. Mix until well combined.

    Fudge frosting

    Add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.

    Fudge frosting

    Strain the mixture into a heat proof bowl to get rid of any lumps, and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down. 

    Fudge frosting

    Place the frosting into the fridge for 2 hours to allow it to set.

    Fudge frosting

    Decorating this cake

    Once your cake layers are cool and your frosting is at a spreadable consistency, you can decorate your cake however you like! I placed layers of frosting in between my cake layers, and then covered the outside in a thick layer of frosting too. 

    Chocolate cake

    I then finished off by piping some frosting on the top of the cake using a 1A large round piping tip. My frosting was a little soft for piping, so if you want a firmer consistency, simply let the frosting set for longer in the fridge before piping.

    Chocolate cake

    Once done, enjoy a slice of this delicious cake! 😀

    Chocolate cake

     

    Chocolate Cake

    Rich Chocolate Cake

    If you're looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I've ever had.
    4.96 from 47 votes
    Print Pin Rate Watch Video
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Cooling Time: 1 hour 30 minutes
    Total Time: 3 hours
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Chocolate Cake

    • cups (190 g) flour - regular all purpose
    • ½ cup (50 g) cocoa powder - unsweetened
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • ¾ cup (170 g) unsalted butter
    • cups (200 g) dark chocolate (50%)
    • cup (80 g) milk - room temperature
    • cups (300 g) white granulated sugar
    • tbsp instant coffee powder
    • ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
    • 1 tsp vanilla essence/extract
    • 2 large eggs - room temperature
    • ½ cup (110 g) hot water

    Chocolate Fudge Frosting

    • 1 cup (226 g) cream
    • 4 tsp cocoa powder - unsweetened
    • cups (400 g) dark chocolate (50%)
    • 1 cup (226 g) unsalted butter
    • 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
    • ½ tsp instant coffee powder
    • ½ tsp salt
    • 2 tsp vanilla essence/extract

    Instructions

    Chocolate Cake

    • Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper (see note 1).
    • In a bowl, sift together your flour, cocoa powder, baking soda, baking powder and salt. Using a whisk, mix together until well combined. Set aside.
    • In a large microwave safe bowl, add in your butter and dark chocolate. Melt in the microwave for 30 second bursts at a time, mixing in between each burst until fully melted.
    • Add in your milk and using a whisk, mix until well combined. This will help cool down your mixture.
    • Next add in your sugar, coffee powder, vegetable oil, vanilla and eggs. Using a whisk, mix for about 1 minute. You should have a few bubbles on the top of your batter when finished.
    • Add in your pre-sifted dry ingredients and mix until just combined.
    • Lastly, add in your hot water and mix until just combined. Do not overmix the batter.
    • Evenly distribute the batter into your cake tins and bake for 30-35 minutes, or until a toothpick comes out clean. IMPORTANT: Do not open the oven door too early to check the cake otherwise this will cause the cakes to sink in the middle.
    • Allow the cakes to cool in the cake tins for 30 minutes, before turning them out onto a wire rack to completely cool (see note 2).

    Chocolate fudge frosting

    • Place a saucepan or pot over a medium heat and add in your cream. Heat until you start to see little bubbles forming around the edges of the pan. The cream shouldn't be boiling.
    • Turn the heat to low and add in the cocoa powder. Mix until well combined.
    • Add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.
    • Strain the mixture into a heat proof bowl to get rid of any lumps, and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.
    • Place the frosting into the fridge for 2 hours to allow it to set (see note 3).
    • Once your cake layers are cool and your frosting is at a spreadable consistency, ice your cake however you wish and it's ready to eat 🙂

    Video

    YouTube video

    Notes

    Note 1. This chocolate cake is fudgy and delicate, so you need to line the bottom of the cake tins with baking paper just to make sure they come out in one piece.
    Note 2. This cake is quite delicate so you want to let the cake cool for a longer time than usual to allow it to firm up a little before turning it out of it's tin. 
    Note 3. If you end up leaving your frosting in the fridge for too long and it's very hard, then either let it come to room temperature, or if you're in a rush, heat the frosting in the microwave for 10 second bursts at a time, mixing in between each burst until you reach your desired consistency. On the other hand, if your frosting is still too soft, just leave it in the fridge for longer to firm up. 
    Note 4. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂

    Nutrition

    Calories: 878kcal | Carbohydrates: 88g | Protein: 10g | Fat: 61g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 415mg | Potassium: 533mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1245IU | Vitamin C: 0.4mg | Calcium: 245mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: chocolate cake, fudgy chocolate cake, indulgent chocolate cake, rich chocolate cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    155 Comments

    • Stephan

      Hi MK I loooove this recipe. I’ve done it in three 6-inch pans a few times and it always craters in the center during baking. I wonder what tweak I’d have to make to get to bake without it. It still tastes excellent and the crumb is still good. Im not overmixing I promise. Idk if I’ll have to adjust the leavening or what. What do you recommend? It doesn’t happen when I do it as an 8 inch

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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