Trust me when I say this is the chocolate cake recipe you’ve been searching for. My family, who always manages to find some critique, loves this cake every single time I bake it — and they can’t help but ask for more! It’s super easy to make, and the result is a rich, moist cake that satisfies any chocolate craving. Whether you’re a die-hard chocolate fan or not, you’ll fall in love with this one.
Ingredients:
For the Cake:
- 1¾ cups (210 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50% recommended, semi-sweet works too)
- ⅓ cup (80 g) cold milk
- 1½ cups (300 g) granulated sugar
- 1½ tbsp instant coffee powder
- ⅓ cup (70 g) vegetable oil
- 2 tsp vanilla essence
- 3 large eggs (room temperature)
- ½ cup (110 g) hot water
For the Chocolate Fudge Frosting:
- 75 g dark chocolate, melted
- 60 g unsalted butter
- 1 cup powdered sugar
- ⅓ cup whipped cream
Step-by-Step Instructions:
1. Prep the Dry Ingredients:
In a medium bowl, sift together:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
Whisk thoroughly to ensure the ingredients are evenly mixed. Set this aside for later.
2. Melt the Chocolate and Butter:
In a microwave-safe bowl, combine:
- ¾ cup unsalted butter
- 1¼ cups dark chocolate
Melt in the microwave in 30-second intervals, stirring in between to avoid burning. Alternatively, use a double boiler for more control over the heat. Once smooth, let it cool slightly.
3. Cool Down the Mixture:
Whisk in ⅓ cup cold milk to cool the chocolate-butter mixture, ensuring it doesn’t cook the eggs in the next step.
4. Add the Wet Ingredients:
To the cooled mixture, add:
- 1½ cups granulated sugar
- 1½ tbsp instant coffee powder
- ⅓ cup vegetable oil
- 2 tsp vanilla essence
- 3 large eggs
Whisk everything together until smooth and glossy.
5. Combine Dry and Wet Ingredients:
Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Stop as soon as the batter is just combined and smooth.
6. Pour in the Hot Water:
Pour in ½ cup hot water — yes, hot water! It helps bloom the cocoa and gives the batter a smooth consistency.
7. Bake the Cake:
Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a convection oven. Grease and line two 8-inch round cake pans (3 inches deep) with parchment paper.
Divide the batter evenly between the two pans and smooth the tops with a spatula. Bake for 38–40 minutes, or until a toothpick inserted into the center comes out clean. Resist the urge to open the oven too early — it might cause the cake to sink!
8. Cool the Cakes:
Let the cakes cool in their pans for 30 minutes, then transfer them to a wire rack to cool completely. It’s crucial the cakes are fully cool before you start frosting.
Making the Chocolate Fudge Frosting:
1. Melt the Chocolate and Butter:
In a small saucepan, melt:
- 75 g dark chocolate
- 60 g unsalted butter
You can also use the microwave in short bursts, stirring between each.
2. Add the Sugar and Cream:
Once melted, whisk in:
- 1 cup powdered sugar
- ⅓ cup whipped cream
Mix until you get a creamy, smooth frosting. For a thicker texture, refrigerate the frosting for 2 hours — this will also make it easier to spread.
Assembling the Cake:
- Level the Cakes: If the cakes domed while baking, use a serrated knife to gently level the tops.
- Frost the First Layer: Place one cake layer on your serving plate and spread a generous amount of frosting on top.
- Add the Second Layer: Place the second cake on top of the frosted layer.
- Frost the Top and Sides: Cover the top and sides with the remaining frosting. Use a spatula to smooth it out or swirl it for a more rustic look.
Pro Tips:
- Don’t overmix: Overmixing the batter can make the cake dense — just mix until combined.
- Room temperature ingredients: This ensures smoother mixing and a better rise.
- Line your pans: Always line with parchment paper for easy removal of this delicate cake.
Enjoy! This moist, rich chocolate cake is sure to impress anyone lucky enough to get a slice! Whether for a birthday, special occasion, or just a treat for yourself, this cake never disappoints.
Give it a try! I’d love to hear how it turns out for you. Feel free to share your feedback or any creative twists you added — happy baking!
