Subscribe to get new recipes straight to your inbox!

    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 🙂

    More Recipes

    185 Comments

    • Emily

      Hi MK! Would love to try this recipe since I’m definitely a chocoholic. Need to know if this cake would hold up to a crusting cream cheese frosting with alot of decoration?

      • Cakes by MK

        Hi Emily! Yes these cake layers should hold up fine 😀 hope you enjoy the recipe!

    • Cakes by MK

      Hello everyone! 🙂 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 😀

    • Kritika Jeff

      I absolutely love this cake. I’ve made it twice and it was a great hit among all my friends. It tastes absolutely decadent. Hands down the best chocolate cake I’ve ever made. Thank you for sharing this recipe. Kriti❤️

      • Cakes by MK

        Thank you so much for the wonderful feedback Kritika! 😀 So so happy to hear you and your friends enjoyed the recipe 🙂

    • Melissa

      2 stars
      Sorry MK, I’ve made so many of your recipies but this one just didn’t work out for me. I followed the recipe to a T, and used grams, but unfortunately the cakes sunk and I had to start over with your other chocolate cake recipe. Don’t know what happened! Xx

      • Cakes by MK

        Hi Melissa! 🙂 No need to apologise at all – I really appreciate the feedback. A more than normal number of readers seem to be having a problem with the cakes sinking, so I am currently working on this recipe and hope to release an updated version very soon (in the next week or two!). It is a delicate cake, so small things can impact how it bakes up. I am working on making it more stable (without compromising on the flavor/texture) so that people are less likely to experience this happening. In the meantime, check out this blog post for some troubleshooting tips which may help! https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/

    • Charise White

      Hey MK! I’m not sure what issue but I made this cake for Easter like I said I would and it was amazing. No sinking at all. I followed your instructions for an oven without the fan because I’m in the US. I saw the instructions was 347 F for the oven temperature but US ovens go by 5’s so my oven was set at 350 F. Left in for 33 min and the cake was firm enough for a chocolate moose filling and your not too sweet buttercream. Absolutely delicious!!! 😋 thanks again for another wonderful recipe!!!

      • Cakes by MK

        Hi Charise! 🙂 So so happy to hear you loved the recipe and so glad to hear you didn’t have any issues with the cake sinking! Ahh yes I should really change that to 350F 🙂
        Thank you so much for the feedback and the chocolate mousse filling sounds so good! I’ll have to try that with this recipe sometime 😀

    • Valerija

      5 stars
      Great recipe, it tastes fantastic! The amount of frosting though should be doubled due to center sinking in the middle significantly. The flavor is what matters though and it is 10/10!

      • Cakes by MK

        So happy to hear you loved how the recipe tasted Valerija 😀 am working on the recipe to make it less susceptible to sinking so hopefully will have an updated recipe out soon! 😀

    • Zunaira

      What should be the temperature and baking time if am using 6 inches baking pans for the same amount of recipe

      • Cakes by MK

        Hi Zunaira! Temperature would be the same, but the cooking time will be longer – maybe an extra 15 minutes or so. I haven’t tried this recipe as a tall cake so not sure if it will bake up as well in 6 inch cake tins, otherwise you could make half the recipe for two 6 inch cake tins 🙂

    • Fatima Ahmed

      5 stars
      Beat chocolate cake I’ve had yum! Didn’t make the frosting but the cake itself was decadent enough. Thank you for the recipe !

      • Cakes by MK

        Thank you so much for the wonderful feedback Fatima! So happy to hear you loved the recipe 😀

    • Dr. Amy

      I have the same question maryam, I know you have mentioned in the video that it will sink in the middle,I love this recipe too, the cakes taste amazing. But due to the centre sinking, when layering you have to fill it with a lot of filling otherwise the inverted top layer could sink as well . Please let me know if there is anything we could do to tackle this???

      • Cakes by MK

        Hi Dr. Amy! 🙂 So when it comes to the sinking, there should only be a very slight dip in the middle (almost unnoticeable), not a very large dip. If the cakes are sinking quite a lot, check out this blog post for some troubleshooting tips: https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
        You could also add about 2 tbsp of extra flour and this should help prevent some of the sinking too 🙂 I will try and work on this recipe soon to see if I can amend it in a way so that it doesn’t sink whilst not compromising on flavor 😀

    • 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

      • Cakes by MK

        Hi Stephan! 🙂 So happy to hear you’re loving this recipe, but so sorry to hear they’re all sinking in when you make a smaller version – that can be frustrating! So usually what can happen is when cakes are not fully baked through and the oven door is opened too early, they’re more likely to sink in. This used to happen to me too when baking smaller, but taller cakes, because they can take a little longer to bake. When you first check the cakes, are they done, or do they need more baking? If they usually need more baking, then I would recommend not opening the oven to check them and let them bake a little more to allow the centre to set and hopefully this helps. If this is not the issue, then there could be a few other reasons. Check out this blog post for more info: https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
        Undermixing can actually also be an issue sometimes, as it means not enough structure of the cake has been developed, so you could try mixing a little more. Adding more leavening could go either way – could make it better or could make it worse! I know, baking is annoying sometimes haha. Sometimes adding an extra egg and a little extra flour can also help. It will just require a bit of recipe testing 🙂 hope that helps!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    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
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again