Chocolate Lover’s Chocolate Cake
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A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
When my kids were babies, I started a baking business specializing in cakes and cupcakes. Before I opened, I tested every yellow cake and chocolate cake recipe under the sun, often baking into the wee hours. My husband would wake up in the morning to find the countertops covered with cakes and cupcakes. He thought I’d lost my mind—little did he know I was just discovering my passion for creating recipes, which was the spark for starting my blog. This rich chocolate cake (the layer cake version of my chocolate cupcakes) is a standout from those early baking adventures.
The cake itself is wonderfully simple—a one-bowl wonder that yields a tender, deeply chocolate crumb. And the frosting, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most chocolate frostings, which can be temperamental and take hours to set. This is my son, Zach’s, favorite cake.
Table of Contents
“My search for the ultimate chocolate cake is over!”
What You’ll Need To Make Chocolate Cake
For the Cake
- All-Purpose Flour: For accurate measuring, use the spoon and level method: spoon the flour into your measuring cup and level it off with the back of a knife.
- Granulated Sugar: Adds sweetness and helps create a moist and tender crumb.
- Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. Note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity.
- Baking Powder and Baking Soda: These leavening agents help your cupcakes rise and become light and fluffy. (Understand the difference between baking soda vs baking powder)
- Eggs: Add structure, richness, and stability to the batter.
- Vegetable Oil: Adds moisture; oil-based cakes tend to stay moist longer than those made with butter.
- Sour Cream: Adds richness and a subtle tang.
- Vanilla Extract: Adds complexity to the overall taste.
- Boiling Water: Adds moisture and intensifies the cocoa’s flavor.
- Jump to the printable recipe for precise measurements
For the Frosting
- Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand.
- Butter: Make sure it’s softened but still cool, which ensures that it blends well without becoming too runny.
- Confectioners’ Sugar: This finely ground sugar, also known powdered sugar, dissolves easily, preventing any grittiness in the frosting.
- Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor.
- Salt: A small pinch enhances and balances the sweetness.
- Light Corn Syrup: Adds gloss and sheen to the frosting, making it smooth and spreadable. It also helps in stabilizing the texture.
- Vanilla Extract: Adds complexity of flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cake Layers
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine.
Add the eggs, oil, and sour cream.
Mix on low speed until combined.
Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
Divide the batter evenly between the prepared cake pans.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake layers in the pans on a rack for 10 minutes.
Invert the cakes onto a wire rack, remove the pans and cool completely.
Step 2: Make the Frosting
Place the chocolate in a microwave-safe bowl. Cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely.
In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt. Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla.
Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate. Pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about 3/4 cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively.
Frequently Asked Questions
This cake keeps quite well, so you can definitely make it 1 to 2 days ahead of time. Store it in a cake dome or airtight container at room temperature.
The cake layers can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw them overnight on the countertop before assembling and frosting the cake.
Yes, but keep in mind that since the batter will be deeper in 8-inch pans, the cakes may require a longer baking time. One advantage of using smaller pans is that the resulting cakes will be thicker, giving you the option to cut each cake layer horizontally to create more layers, which can be especially appealing if you’re aiming for a multi-layered cake with additional frosting or filling between each layer.
You May Also Like
- Chocolate Lover’s Chocolate Cupcakes
- Yellow Cake with Rich Chocolate Buttercream
- Chocolate Bundt Cake
- Rainbow Sprinkle Funfetti Cake
- Red Velvet Cupcakes
- German Chocolate Cake
Chocolate Cake
A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.
Ingredients
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
- 2 cups granulated sugar
- 1 cup unsweetened natural cocoa powder, such as Hershey’s
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 cup sour cream
- 1½ teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- 8 ounces semi-sweet or milk chocolate, broken into small pieces (see note)
- 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
- 1¼ cups confectioners' sugar
- ½ cup unsweetened natural cocoa powder, such as Hershey’s
- ⅛ teaspoon salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
For the Frosting
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, confectioners’ sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
- The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
- Make-Ahead/Freezing Instructions: The cake can be made up to one day ahead of time and stored in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
Nutrition Information
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- Per serving (16 servings)
- Calories: 550
- Fat: 30 g
- Saturated fat: 15 g
- Carbohydrates: 73 g
- Sugar: 55 g
- Fiber: 4 g
- Protein: 5 g
- Sodium: 320 mg
- Cholesterol: 69 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hello, I’d like to try this but we don’t have corn syrup in the UK. What would be a suitable alternative? The syrup manufactured by beet sugar producers here is called golden syrup as is very, very thick and not sure whether to go for it?
Has anyone had this problem?
Thanks, Jo
Hi Joanna, I haven’t tried it, but a few readers have commented that they’ve used golden syrup successfully. Please LMK how it turns out if you try it!
Thank you Jen…yes, I used golden syrup and the result was a perfect looking and delicious cake.
This is definitely a special occasion cake as it is rich and a little slice goes a long way and not to be indulged in too often! It tastes way better than anything you would have in a cafe or restaurant.
So glad it came out well — thanks for the follow-up!
Ool-la-la! Delicious! Cake was rich and dense and icing was creamy and mouthwatering. Sure to become a family forever favorite.
Hello, so far every single recipe I have made has been AMAZING! I was so excited to try a new chocolate cake. I made this cake exactly but it seems to be lacking in chocolate flavor and was a bit dry. I did not over mix and cooked in 2 – 8″ pans and watched the time closely. Still this was not the super moist cake or great flavor I was looking for.
This cake is super moist, with rich dark chocolate flavour. I’ve made it countless times. I’m curious as to whether you used unsweetened cocoa? 😊
This is unbelievably wonderful. I am a home baker, always on the lookout for the best chocolate cake. I finally have found it. And even better is the frosting. Sublime, wonderfully light and creamy. My new go to chocolate frosting. I used a half cup of maple syrup and a half cup of pancake syrup instead of the corn syrup, which I don’t keep in the house. I could barely taste the maple, but it was there, and I recommend you give it a try, rather than the high fructose corn syrup. Thank you, thank, thank you was my husband’s comment.
I am so not a baker and this was so easy to make and so impressive. I actually even enjoyed baking it! And the taste is heavenly. For a chocolate lover, this is amazing.
Hi Jenn, I am a huge fan of your recipes – they are a smashing success in our household! I have your cookbook and have made literally 20+ of your recipes, in addition to sharing your blog with my cooking friends. I have a library of about 50 cookbooks and yours ranks up there with the best. Thank you!
I have a question; I made your Chocolate Lover’s Chocolate Cake yesterday. Although I followed the recipe to a “T”, it did was not moist enough for our palette. The cake was moist, but the frosting was almost fudge-like, a little chalky. The next day, there were cracks in the icing. I am a good baker, so I don’t think it was my technique or my oven. I have a suspicion, it might be the light corn syrup. I used a light corn syrup that had been in my pantry for over a year…the consistency was like honey when I measured it. Does corn syrup age? I rarely use it.
Hi Alexandra, Corn syrup has a long shelf life (and the consistency of honey), so I don’t think that was the issue. The frosting should be very, very creamy, as it looks in the photos. It sounds like it seized up at some point, which can occasionally happen with chocolate frosting. By chance, did any water or moisture get into it by accident?
Ive made this cake before in 9 inch cake pans, but would like to bake in sheet pan. What temperature and how long please?
Thank you so much.
Barbara
Hi Barbara, Are you referring to a 9 x 13-inch baking dish? If so, I’d keep the oven temp the same and start checking for doneness at 35 to 45 minutes.
I made the cake hoping for the best as I have tried the “Boiling water” cake before and I did not like the texture of it at all. But I wanted to make a chocolate cake for my husband for Valentine’s Day.
He really likes chocolate cake..me not so much. But this is a keeper! First night we just had it warm with ice cream. I think a good cake should be able to be enjoyed without frosting and eaten as a snack . So that was the first test.
Next day I split the other layer, put raspberry fruit preserves on one layer and frosted the cake, ( 1/2 recipe of frosting.) Its a great recipe and in our “have to make that more often” 3×5 card box…..thanks for sharing it!
I have been looking for a good chocolate cake recipe for a while. I am a huge fan of yours and often check your website for recipes. When I saw you posted this recipe, I was so happy and confident that this is the perfect recipe I have been looking for.
So far I have tried a lot of your recipes (Supernatural brownies, banana loaf, cheesecake, coffee cake, peruvian chicken to name a few) and I have never been disappointed. In fact, everyone in my family absolutely loves them.
I made this cake for my husband’s bday and after having the very first bite he asked me if I found it on your website. You are so popular in my household.
Thanks for all the amazing recipes!!
Forgot to mention in the review, I added 1 teaspoon of espresso powder in the cake batter and a 1 tsp in tbe frosting and it turnsd out DELISH, highly recommended.
Also, this is the best frosting I have wbmver had so far. Not going back to any other frosting ever!!
💗
Absolutely AMAZING!! So so Good!! The cake was soooo moist and full of flavor and the icing was to die for! Thank you Jenn for a truly wonderful recipe!!!