Chocolate Lover’s Chocolate Cake

Tested & Perfected Recipes Cookbook Recipe

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A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.

chocolate cake on cake platter.

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.

“My search for the ultimate chocolate cake is over!”

Lisa

What You’ll Need To Make Chocolate Cake

For the Cake

chocolate cake ingredients
  • 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

chocolate frosting ingredients
  • 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.

mixed dry ingredients

Add the eggs, oil, and sour cream.

adding eggs, oil, and sour cream

Mix on low speed until combined.

chocolate cake batter with wet ingredients mixed in

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.

chocolate cake batter

Divide the batter evenly between the prepared cake pans.

chocolate cake batter in pans ready to bake

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.

baked chocolate cake layers.

Invert the cakes onto a wire rack, remove the pans and cool completely.

chocolate cake layers cooling on rack.

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.

finished silky chocolate frosting

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.

frosted chocolate cake

Frequently Asked Questions

Can this cake be made ahead of time? How should it be stored?

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.

Can this chocolate cake be frozen?

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.

The recipe calls for 9-inch cake pans. Can I use 8-inch pans instead?

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 Cake

A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.

Servings: Makes one 9-inch 2-layer cake
Total Time: 1 Hour, plus time to cool

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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

Powered by Edamam

  • 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

  • Hi Jenn,

    Big fan of your recipes, they always turn out excellently for me! Question about the frosting: I’m hoping to make this cake for my son’s 4th birthday and I’m wondering whether the frosting would hold up to decorating (eg. writing a bday message overtop, adding sprinkles here and there)? Any thoughts would be appreciated — thank you!!

    • Glad you like the recipes! No, I don’t think this is sturdy enough for that, but you could use this recipe. Happy birthday to your son!

  • Hi Jenn,
    Im a big fan and even bought your book all the way from Singapore. I’ve tried so many choc ganaches and they always disappoint. This is because Singapore is super hot and humid and the frosting is either too ‘liquidy’ outside of the fridge or too hard inside the fridge. Once I frost, after 10 mins on counter will start to melt. Don’t Don’t think can transport the cake to a party for fear it melts too fast. I’m hoping to find the perfect frosting from your lover choc cake. LOOKS PROMISING! However I wonder if corn syrup is indeed needed as I’m afraid it might be too sweet. Can I omit this? Look forward to your reply. Have a good day!

    • Hi Karen, Thanks for your support all the way through Singapore! I would definitely recommend using the corn syrup here. It won’t make the frosting overly sweet and it helps to add sheen and give the frosting a smooth, silky texture. Hope you enjoy if you make it!

      • My husband baked me this as my birthday cake this year, Jenn!!!! he’s an engineer, and not a Baker, but he does this as an act of love!! Thanks to your super clear instructions, it was among the most delicious birthday cakes I ever ate— or maybe it ties with the ones my mom baked me as a little girl. THANK YOU SO MUCH!!!!

        • — Barrie on March 13, 2024
        • Reply
  • Dear Jenn,
    Just wondered if I might ask a little advice about UK substitutions, please?
    I haven’t been able to find corn syrup in the shops, and wondered whether something like Lyle’s Golden Syrup would work instead?
    Very many thanks for your ideas.
    (I have been stopping at this page in your cookbook for ages!)

    • Hi Savanna, 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!

      • Time to report back!
        My sis and I made this cake yesterday for our Mum’s birthday, and it was a big hit!
        A very strong chocolatey aroma came out every time we lifted the cake dome.
        (Even those with a cold and had lost their sense of taste and smell, and couldn’t taste dinner – which was curry – could smell it!)

        The frosting worked just fine with Golden Syrup. In fact, as we don’t have a food processor, we did it all by hand – definitely lives up to it’s ‘no-fail’ name! Glossy and fudgy. Didn’t taste the golden syrup in it – even someone who doesn’t really like golden syrup liked it a lot and thought it was ganache.

        I did have just one quick question, please.
        The texture of the cake was really crumbly and moist and lovely.
        However, whenever I make American cake recipes, including this one, they don’t rise as high as in the photos, and are never ‘fluffy’. Especially when they contain rich ingredients like sour cream or buttermilk. We live in the UK and use plain flour.
        I have been troubleshooting this problem for ages, and tried fixing the oven temperature, mixing techniques, leavening, weighing the ingredients, etc.
        Do you think it could have something to do with using UK vs. US flour,
        e.g. because plain flour has less protein content than AP, the cake is more delicate (and hence struggles to hold up under the heavy dairy ingredients?)
        I would be very grateful for your thoughts?

        Thank you!

        • Hi Savanna, so glad this was a hit for your mum‘s birthday! Regarding your question, yes, more protein in flour will give baked goods more structure, so because plain flour contains slightly less protein, you will get a more delicate texture/crumb. Hope that clarifies!

        • I lived in the UK for many years and we used to mix plain flour with some bread flour and that seemed to do the trick. Maybe worth trying?

  • Wow!
    This is death by chocolate!
    Outstanding in every way. Frosting is superb (golden syrup works fine). Cake is moist and pudding like and with vanilla ice cream, heaven…..
    But it should come with a health warning!!

  • Would it be possible to make this cake with a dairy free option instead of the sour cream?

    • Hi Rakhi, If you can find a dairy-free sour cream, I think that should work. Please LMK how it turns out if you try it!

  • Would it be ok to mix milk chocolate with the bittersweet in the frosting?

    • Sure – enjoy!

  • My favourite chocolate cake recipe!! (though I personally prefer a buttercream frosting)

  • Hi Jenn,
    My review is just on the cake portion of this recipe today as I was trying to find the perfect chocolate cake. Glad I tried it. It was moist and delicious. I used a coffee italian buttercream with caramel in the middle instead and a ganache drip and it was a perfect combo. Thank you!! One question, can this recipe also use dutch processed cocoa powder too or must be natural? I always have the dutch kind on hand so curious to know if it would make a difference.

    • So glad you enjoyed the cake! I’d stick with the natural cocoa powder for this.

    • Excellent chocolate cake. Very rich and moist. Turned out perfectly. Used two 9” pie plates as I didn’t have round cake pans and it looked the same once iced.
      Jenn you are the go to for quick ideas and preparing family feasts. Your recipes on the blog and in the cookbooks are treasured and sought after by family and friends. Thank you for all your efforts!

      • — Kaitlin MB Canada
      • Reply
  • I made this chocolate cake for my wife’s birthday. The cake was perfect. I had a high rise and great moist texture. Regarding the icing, I think I should have stopped at adding the karo syrup. To me it diluted the chocolate flavor and I thought it looked pretty good before the add. In the future I will omit this step when making in the future. Overall it was a pretty good recipe. My wife certainly liked it.

    • — Rodney Carpenter
    • Reply
  • We just finished a 29th birthday dinner for our son and I prepared your Baked Ziti and Chocolate Lover’s Chocolate Cake. . They were a tremendous hit with the birthday boy. He went home with leftovers and will be happy for a couple more days!! Thank you for these delicious recipes as always.

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