Rich and Moist Chocolate Cake (from scratch recipe) (2024)

In a large bowl, mix together the dry ingredients: all-purpose flour, both sugars, cocoa powder, baking soda, baking powder, and salt.

In another bowl whisk together your wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.

Evenly distribute the cake batter among your prepared round cake pans. Give them a gentle tap to release air bubbles.

Place them in the oven and bake for about 30-35 minutes. Once done, cool the baked cakes in their pans for around 10 minutes. Then, transfer them to wire racks to cool completely.

In a microwave-safe mixing bowl or using a double boiler, melt chocolate chips, honey, and heavy cream. Allow it to cool slightly.

In a stand mixer or a large mixing bowl, cream your room temperature butter until smooth.

Gradually add powdered sugar, cocoa powder, and salt. Beat this mixture on low speed initially, then increase to medium speed, ensuring a uniform texture.

Incorporate the slightly cooled chocolate mixture and vanilla extract. Mix until you achieve a creamy chocolate frosting.

Lay one cake layer on your serving platter. Apply a generous amount of chocolate frosting on top.

Continue stacking cake layers, adding frosting between each layer. Finish by frosting the entire cake, ensuring the sides are covered. Optional: Decorate with chocolate shavings, sprinkles, or any decoration of your choice.

Why should ingredients be at room temperature?

Bringing certain ingredients, such as eggs and butter, to room temperature ensures a smoother batter. Cold ingredients can cause the mixture to seize or become uneven, affecting the end result of your moist chocolate cake.

What’s the purpose of coffee in a chocolate cake recipe?

Coffee is used to intensify the chocolate flavor. While the cake won’t taste like coffee, it helps in deepening the rich chocolate notes, making it taste even more chocolatey.

Can I substitute the buttermilk in the recipe?

Yes! If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice to a cup of whole milk. Let it sit for a few minutes until it curdles, and it’s ready to use.

How do I know if my cake is done without a cake tester?

A toothpick or thin skewer can serve the same purpose. Insert it into the center of the cake. If it comes out with a few moist crumbs, your cake is perfectly baked. If it’s wet with cake batter, continue baking.

Can I use olive oil or canola oil instead of vegetable oil?

Absolutely. Both olive oil and canola oil are suitable substitutes for vegetable oil. However, do note that olive oil might add a slight fruity undertone to your cake, which can alter its classic flavor.

If you loved the best chocolate cake recipe, check out these other great recipes.

• ▢ 2 cups all-purpose flour
• ▢ 1 1/3 cups granulated sugar
• ▢ 1 cup brown sugar
• ▢ 1 cup cocoa powder
• ▢ 2 1/2 tsp baking soda
• ▢ 2 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 1/4 cups buttermilk room temperature
• ▢ 3/4 cup coffee room temperature
• ▢ 2/3 cup vegetable oil
• ▢ 3 eggs room temperature
• ▢ 1 tbsp vanilla extract

Chocolate Fudge Frosting

• ▢ 2 cups unsalted butter room temperature
• ▢ 2 cups powdered sugar
• ▢ 1 cup cocoa powder
• ▢ 1/2 tsp salt
• ▢ 2 cups chocolate chips
• ▢ 1/4 cup honey
• ▢ 1/4 cup heavy cream
• ▢ 1 tsp vanilla extract

• Preheat your oven to 350°F (175°C). Grease 3 8-inch round cake pans, and line the bottoms with parchment paper.

• In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.

• In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.

• Add the wet ingredients to the dry ingredients and mix until combined. Make sure there are no pockets of flour but avoid overmixing.

• Divide the batter equally between the prepared cake pans. Tap the pans on the countertop to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.

• Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before removing from pans and transferring them to wire racks to cool completely.

Fudge Frosting

• In a microwave-safe bowl or using a double boiler, melt the chocolate chips, honey, and heavy cream. Cool slightly.

• In a large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat the butter until smooth and creamy.

• Add in the powdered sugar, cocoa powder, and salt. Beat to combine.

• Add the melted chocolate mixture and vanilla to the frosting mixture and beat until smooth and creamy.

Assemble Cake

• Place one cake layer on a serving platter. Spread a generous amount of frosting on top. Place the second cake layer on top of the frosting and spread a layer of frosting. Add the final cake layer and frost the top and sides of the cake with the remaining chocolate frosting.

• Optional, you can decorate with chocolate shavings, sprinkles, or anything else you like.

How to Store:Wrap any leftover cake in plastic wrap or place it in an airtight container. Store in the refrigerator for up to a week.

How to Freeze: Place cake uncovered in the freezer for 1 hour. After 1 hour, wrap the cake with plastic wrap and then aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature.

How to Prepare Ahead of Time:You can prepare the cake layers a day ahead. Once cooled, wrap the unfrosted layers in plastic wrap to maintain their moisture. Store the cake layers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Prepare the frosting on the day of assembly.