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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Jennifer, how would you adjust this for high altitude? I would increase oven temp to 379, but is that too high for chocolate? Thank you, MaryAnn
Hi MaryAnn, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. And the chocolate won’t be negatively impacted by the higher temperature. Hope you enjoy!
Frosting is wonderful, and can be used in other deserts. However cake part was so sweet, it was unbearable. I made muffins again, reduced granulated sugar by 30% and then it was really good. I kept both cake and muffins in the fridge and it’s even better than room temperature.
I have Scharffenberger baking chocolate. Can I substitute that for the cocoa powder in the cake? Any change in quantity? Should I just melt it, or any change in its preparation?
Hi Reid – I’d recommend sticking with the cocoa powder here – sorry!
Delicious!!!! Have been waiting for ages to make this and finally did for my daughter’s 11th Birthday today. Everyone loved it! I couldn’t find Karo syrup down under but I used rice syrup as a sub and it worked well!! Thank you!!
Overall the cake was delicious but not as moist as I thought it would be. Any idea what I could’ve done wrong?
Hi Sohnia, I’m sorry that you found the cake to be a bit dry. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, did you serve it the day you made it? This will last for 2 days but is definitely best on the day it’s made.
Hi Jenn,
I’m looking forward to making this gorgeous-looking cake! One question: can I bake the cakes a day ahead, or does it need to be freshly made? Many thanks in advance!
Mala
Hi Mala, if you can make it on the same day you plan to serve it, that’s best, but you can get away with 1 day ahead. Hope you enjoy!
Hi Jenn – would this work in a Bundt pan? If yes, on what temperature and baking time? Would you recommend substituting espresso for the water?
Hi Stacy, I haven’t tried making this in a Bundt pan and because things tend to stick to Bundts, I’d be hesitant to suggest it – sorry! And I think the espresso flavor would be too strong if you replaced the water with it. You could use coffee instead or dissolve some espresso powder in water instead.
Hi, Jenn!
I’m planning to bake this scrumptious looking cake for my daughter’s birthday. We don’t use corn syrup, would it be OK to substitute with coconut oil? Thanks in advance.
Hi Cesia, 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!
Hi, Jenn! Just came back to thank you for this wonderful recipe! Everyone in the family devoured the cake! It was that good. Your recipes never disappoint!
Cesia, Thanks for reporting back — so glad it came out nicely!
Can you bake this in a 9×9 square baking dish?
Yes, but you’d need two of those baking dishes. Hope you enjoy!
I’m a little confused that the 1 cup of cocoa in the cake recipe converts to 90 g, but 1/2 cup of cocoa in the frosting recipe converts to 40 g!
Great point — sorry for the inconsistency! I’ve updated the recipe and have changed the 90 grams to 80. Hope you enjoy the cake if you make it!
Tried this recipe trying to convert American cups to British metric.
What a miserable failure and so disappointed because I tasted the bits of cake and it was delicious.
So wish measurements were given in metric!!!!
Hi Stella, I’m sorry you had a problem with this. The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps and that you enjoy the cake if you make it again!