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    Rich Chocolate Cake Recipe

    If you’re looking for a rich, moist chocolate cake recipe that’s going to satisfy your sweet cravings, then this cake IS IT! The velvety soft chocolate cake layers are packed with chocolate flavor, and paired with an indulgent chocolate fudge frosting. I would go so far as to say that this is the best chocolate cake recipe I’ve ever had!

    chocolate cake recipe

     

    Why You’ll Love This Chocolate Cake

    There is SO MUCH to love about this chocolate cake, but here are a few notable mentions:

    Rich in flavor: When it comes to chocolate cake, it should taste like chocolate, but in cake form! When developing this recipe, I really wanted to pack in as much rich chocolate flavor as possible. To do this, I decided to use a ‘mud cake’ style chocolate cake recipe that uses actual chocolate in the cake batter (not just cocoa powder). I find that using good quality semi-sweet chocolate in the cake batter really takes the flavor to another level.

    Moist: Not only is this cake packed with chocolate flavor, it’s also soft and has a wonderfully moist crumb. This recipe uses both butter and oil to provide wonderful moisture to the cake. Oil in particularly is a fat that is liquid at room temperature, so it provides unmatched moisture when it comes to cakes. This is the main reason I use it in most of my cake recipes 🙂

    Easy: This recipe doesn’t require any hand or stand mixer to make, and comes together really easily! If you have a few bowls and a whisk, you’re good to go!

    The best frosting ever: The base chocolate cake layers are paired with an incredibly delicious chocolate fudge frosting, that takes this chocolate cake recipe as a whole to another level! The chocolate frosting is so decadent and has the most wonderful velvety texture. Just be careful though, you may end up eating too much of it with a spoon before you even get to frosting the cake! This frosting is a softer frosting and not ideal if you’re doing a lot of piping, in which case you may want to try my chocolate buttercream frosting with a twist (it’s a cream cheese frosting and tastes incredible!) or a firm chocolate ganache.

    Loved by my ‘chocolate cake hating’ husband: 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 he basically finished most 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!

    chocolate cake recipe

    Updated Recipe

    I’ve recently updated this recipe (April 2024), as some readers were having issues with the cake layers sinking in. I experimented with different ways to add a little more structure to the cake layers to help prevent this issue, and finally settled on an updated recipe that had additional structure, but still had the same great flavor and texture to the original.

    The main changes to the original recipe include an additional egg and additional flour – both of which add more structure to the cake layers.

    I know there are many of you who LOVE the original version, so I have kept the original quantities in the notes section of the recipe card (towards the bottom of the blog post). I want to assure you though, that the updated version (in my opinion) is even better than the original, so don’t be afraid to give it a go 😀

    How to make chocolate cake

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

    Begin by preheating your oven to 180 °C (350°F) conventional (lower the temperature to 160C/320F if using a convection oven with a fan) and grease two 8-inch round cake pans. You also want to line the bottoms with parchment paper. This chocolate cake is fudgy and delicate, so you need to line the bottom of the cake tins with parchment paper just to make sure they come out in one piece!

    In a bowl, sift together all purpose flour, unsweetened cocoa powder (use dutch process cocoa if you can), baking soda, baking powder and salt. Using a whisk, mix together until well combined. Set aside.

    chocolate cake recipe

    In a large bowl (make sure it’s microwave safe), add in butter and dark chocolate. I use 50% dark chocolate, but a good quality semi-sweet chocolate will work well. Melt in the microwave for 30 second bursts at a time, mixing in between each burst until fully melted.

    Pour in cold milk and using a whisk, mix until well combined. This will help cool down your mixture.

    chocolate cake recipe

    Next add in sugar, coffee powder, vegetable oil, vanilla extract/essence and eggs. Using a whisk, mix until well combined.

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

    chocolate cake recipe

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

    Evenly distribute the batter into your prepared pans and bake for 38-40 minutes, or until a toothpick comes out clean. chocolate cake recipe

    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 recipe

    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 whipping/heavy 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 down to low and add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.

    chocolate frosting

    Strain the mixture into a heat proof bowl to get rid of any lumps, and then cover the top with plastic 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.

    chocolate frosting

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

    chocolate frosting

    Decorating Chocolate 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 recipe

    I then finished off by piping some frosting on the top of the cake using a 1M star piping tip.

    chocolate cake recipe

    Commonly Asked Questions:

    How to store chocolate cake?

    This chocolate cake can be left at room temperature in an airtight container for 2-3 days, after which it should be placed into the fridge.

    Can I use this recipe to make chocolate cupcakes?

    You can totally use this recipe to make chocolate cupcakes, though I do have another chocolate cupcake recipe that is equally as delicious!

     

    chocolate cake recipe

    Rich Chocolate Cake Recipe

    If you’re looking for a rich, moist chocolate cake recipe that's going to satisfy your sweet cravings, then this cake IS IT! The velvety soft chocolate cake layers are packed with chocolate flavor, and paired with an indulgent chocolate fudge frosting. I would go so far as to say that this is the best chocolate cake recipe I’ve ever had!
    4.91 from 55 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 38 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 53 minutes
    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 (210 g) flour - regular all purpose
    • ½ cup (50 g) cocoa powder - unsweetened, dutch process preferred
    • 1 tsp baking soda
    • tsp baking powder
    • ½ tsp salt
    • ¾ cup (170 g) unsalted butter
    • cups (200 g) dark chocolate - I use 50% dark but any good quality semi-sweet chocolate will work
    • cup (80 g) milk - cold
    • cups (300 g) white granulated sugar
    • tbsp instant coffee powder
    • cup (70 g) unflavoured vegetable oil - I use canola oil
    • 2 tsp vanilla essence/extract
    • 3 large eggs - room temperature
    • ½ cup (110 g) hot water

    Chocolate Fudge Frosting

    • 1 cup (226 g) whipping/heavy cream
    • 4 tsp cocoa powder - unsweetened, dutch process preferred
    • cups (400 g) dark chocolate - I use 50% dark but any good quality semi-sweet chocolate will work
    • 1 cup (226 g) unsalted butter
    • 1⅓ cups (170 g) powdered sugar - also known as icing/confectioners sugar
    • ½ tsp instant coffee powder
    • ½ tsp salt
    • 2 tsp vanilla essence/extract

    Instructions

    • This recipe has been updated on April 8th, 2024.

    Chocolate Cake

    • Preheat oven to 180C/350F conventional (see note 1 if using a convection oven with a fan) and grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the pans with parchment paper (see note 2).
    • In a bowl, sift together 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 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 cold milk and using a whisk, mix until well combined. This will help cool down your mixture.
    • Next add in sugar, instant coffee powder, vegetable oil, vanilla and eggs. Using a whisk, mix until well combined.
    • Add in your pre-sifted dry ingredients and mix with a whisk until combined. Avoid over-mixing.
    • Lastly, add in your hot water and mix until well combined. Avoid overmixing the batter.
    • Evenly distribute the batter into the prepared cake tins and bake for 38-40 minutes, or until a toothpick comes out clean. IMPORTANT: Do not open the oven door too early to check the cakes otherwise this can cause the cakes to sink in the middle.
    • Allow the cakes to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool (see note 3).

    Chocolate fudge frosting

    • Place a saucepan or pot over a medium heat and add in heavy 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 down to low and 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 4).
    • Once your cake layers are cool and your frosting is at a spreadable consistency, frost your cake (you can see how I did mine in the recipe video or blog post pictures above). Enjoy!

    Video

    YouTube video

    Notes

    Note 1. 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 (345°F) so that the cake/cupcake bakes at the same rate as mine 🙂
    Note 2. 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 3. 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 4. 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 5. This recipe was updated on 8th of April, 2024. Some readers were having issues with the cake layers sinking, so I adjusted some of the quantities to add more stability to the cake, whilst still retaining the same great flavor and texture. In my opinion, it is even better than the original now and would recommend using the updated quantities :). However, for those of you who would prefer to stick to the original version, here are the original quantities for the chocolate cake recipe:
    - 1½ 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
    - 1¼ cups (200 g) dark chocolate (50%)
    - ⅓ cup (80 g) milk (room temperature)
    - 1½ cups (300 g) white sugar
    - 1½ 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   

    Nutrition

    Calories: 989kcal | Carbohydrates: 86g | Protein: 10g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 387mg | Potassium: 580mg | Fiber: 8g | Sugar: 55g | Vitamin A: 1284IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 9mg

    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: best chocolate cake recipe, chocolate cake, chocolate cake recipe, chocolate cake recipes, chocolate layer cake recipe, dark chocolate cake recipe, easy chocolate cake recipe, 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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    185 Comments

    • Leia

      5 stars
      Hi Maryam if I wanted to make a single layer cake how big should my round tin be?

      • Cakes by MK

        Hi Leia! 🙂 For a single layer cake using 1x this recipe you would want a 10 inch cake pan. Alternatively you could half the recipe and make one 8 inch cake. Hope that helps! 🙂

    • Michele

      I would like to bake your cake. Should the cocoa powder be natural or Dutch processed? Thank you.

      • Cakes by MK

        Hi Michele! I would recommend using Dutch processed if possible 🙂 enjoy!

    • kathy

      Will it turn out ok if I double this mix for one larger tin?

      • Cakes by MK

        Hi Kathy! 🙂 So this recipe makes 2×8 inch cake layers, so if you double it, it’ll make 4×8 inch cake layers. If you’re making a large layer like a 12 inch cake layer, then yes doubling the recipe should work well 🙂 if say you’re making a single 10 or 11 inch cake layer, then 1x the recipe will be enough (any extra batter can be used to make cupcakes). Hope that helps! 🙂

    • Carole

      Hi
      Love your cakes !!!
      How long does your chocolate fudge cake keep for Tku

      • Cakes by MK

        Hi Carole! Thanks so much I’m so happy to hear that 😀 and this cake will last a couple of days at room temp, or upto a week in the refrigerator (just be sure to place it in an airtight container). Hope that helps!

    • Fabiola

      Your recipes are out of this world!! I love them all, however I made this one yesterday and my cakes sunk in the center 🙁
      I checked, temperature, baking soda and powder ok… I used semisweet chocolate… could that be the reason? I’m thinking I could adjust the amount of sugar. Any advice? Thanks in advance.

      • Cakes by MK

        Hi Fabiola! 🙂 So happy to hear you’ve been enjoying the recipes 😀 so with this chocolate cake recipe it does dip slightly in the middle, but it should be just barely noticeable. I think the semisweet chocolate should be okay and the sinking could be due to other reasons like perhaps the size of your eggs are a little too small and an extra egg may do the trick. Check out this blog post for extra tips too 🙂 https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/

        • Fabiola

          5 stars
          Thanks soooo much!
          I will try that right away 🙂

        • Sri Abarajitha

          Hey Maryam, I am a huge fan of you and I have tried all your recipes all of had come out well, but this particular chocolate sponge I have tried more than 3 times all the time the sponge breaks and gets crumbled, please guide me where I am doing it wrong.

          • Cakes by MK

            Hi Sri Abarajitha! 🙂 Hmmm interesting! If the cake is breaking and not holding together well, it could be due to undermixing the batter, or perhaps the eggs you’re using are slightly smaller than the ones I use. You also may need to leave the cake to rest in the cake tin for longer once it’s baked to allow it to firm up a little and therefore less likely to break when removing it from the cake tin. I would also recommend lining the bottom of your cake tin. Hope these tips help 🙂

    • Dida Hobbs

      5 stars
      Hello Maryam, love your work and especially your Rich Chocolate Cake. Using the same amount of batter you produced, can I use just one form/tin (26-30cm)? Need the cake for a big function.
      Thank you

      • Cakes by MK

        Hi Dida! So happy to hear you’ve been loving this recipe 😀 and yes I think 1x this recipe will be fine for a large 30cm cake tin, you may just need to adjust the cooking time slightly based on how high the batter is in the cake tin 🙂 hope that helps!

    • Dida Hobbs

      5 stars
      Hello Maryam, love your work and especially this your Rich Chocolate Cake. Using the same amount of batter you produced, can I use just one form/tin (26-30cm)? Need the cake for a big function.
      Thank you, Dida

    • Joanne

      Can I use this batter for cupcakes?

      • Cakes by MK

        Hi Joanne! You could probably use this batter for cupcakes, but I would recommend checking out my chocolate cupcake recipe as I’ve tested it and it works great 🙂 https://cakesbymk.com/recipe/moist-chocolate-cupcakes/

      • Dulani

        Is there an alternative for whipping cream for the frosting

        • Cakes by MK

          Hi Dulani 🙂 Unfortunately cream is an important element for the frosting and I haven’t yet tried an alternative so can’t recommend anything at this stage sorry!

    • Christina

      Enjoy all your recipes can i use this with a bundt cake pan

      • Cakes by MK

        Thanks so much Christina! 🙂 I haven’t tried this recipe in a bundt pan before and I have doubts about whether it will turn out the same as it’s a delicate recipe. I would recommend trying the following recipe as it may work better in a bundt pan: https://cakesbymk.com/recipe/moist-chocolate-cake-eggless/
        Hope that helps! 🙂

    • Ruby Atireti

      Hi MK

      I really like most of your recipes, I have tried the red velvet and it turned out 100% most delicious red velvet ever. For this chocolate cake recipe I want to try it but, is it okay if I leave a dark chocolate. For a 2x recipe would you please changed all the decimal measurements into a fraction because all my measurement cups are fractions.

      Thank you

      • Cakes by MK

        Hi Ruby! So happy to hear you’re enjoying the recipes :D. For this recipe the dark chocolate is an important ingredient, but for a recipe that only uses cocoa check out this recipe: https://cakesbymk.com/recipe/easy-rich-chocolate-cake-recipe/
        In terms of the decimals, I know it’s a little hard to read but it’s automatically generated so I can’t change it myself sorry! Hopefully I’ll be able to look into how I can change this in the future 🙂

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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!

      Categories
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