I’ve been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market, and I love a seasonal treat. That being said, I heard the siren’s song of chocolate calling my name. At first, it was a whisper, then it became more of a drum beat; urging me to make the most decadent dessert possible!
I don’t use the term ultimate lightly so if you are a chocolate lover I HIGHLY encourage you to make this cake!!
For those of you who have not been exposed to these little delights, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey (vaguely bitter). They contrast the buttercream nicely and prevent the cake from cloying.
A Few Tips and Pointers
- If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
Ingredient Substitutions
- If you are not a coffee fan then sub in milk, or water. The coffee, which you really don’t taste, helps bring the chocolate taste out but I know lots of people either can’t stand it or have dietary restrictions.
- If you don’t have sour cream handy then plain whole milk yogurt will work just fine!
- Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.
- I’m OBSESSED with cacao nibs but you can totally skip them, or sub in chopped nuts. Use your favorite and never forget to toast them!!
On a personal note — I have to share that my husband and I ate EVERY PIECE OF THIS CAKE and have NO REGRETS! Let me know if you have as much difficulty keeping your hands off this cake as we did!
Steps to Make this Chocolate Cake
- Butter and flour three 8-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
- In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner’s sugar slowly. Add the cream.
- Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.
- Pipe chocolate buttercream between each layer.
- Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
- Press cocoa nibs to the bottom of the cake (or the entire side, if desired).
- Use an 869 tip to pipe dollops on top.
If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Best Chocolate Cake
Simply the best chocolate cake I've ever had. Rich, ultra moist, fluffy and that chocolate buttercream is just divine!
Ingredients
For the Cake
- 1/2 cup sour cream (120mL)
- 1 cup buttermilk (236mL)
- 3 large eggs
- 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
- 3/4 cup vegetable oil (177mL)
- 1 tbs vanilla extract (13mL)
- 3 cup all-purpose flour (360g)
- 2 2/3 cup granulated sugar (533g)
- 1/2 cup cocoa powder (50g)
- 1 1/2 tsp baking powder (4.8g)
- 1 tbs baking soda (14.3g)
- 1 tsp kosher salt (5.7g)
For the Chocolate Buttercream:
- 1 1/2 lb confectioner's sugar
- 1 1/2 cup unsalted butter (338g) room temperature
- 1/4 cup heavy whipping cream (60mL)
- 1/4 cup Cocoa powder (25g)
- 1 tsp vanilla (5mL) optional
- 1 tsp espresso (5ml) optional
- 1/4 tsp salt (1.5g)
- 1/4 cup semi-sweet chocolate (60mL)
For the Decoration:
- 1/4 cup cacao nibs (about 60 grams)
Instructions
For the Cake:
Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
For the Chocolate Buttercream:
In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.
Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
Beat in the confectioner’s sugar slowly.
Add the cream.
Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well.
You may add the optional vanilla and espresso at this step.
Mix until you have a fluffy, even consistency.
Beat in the melted and cooled chocolate ganache.
For the Assembly:
Pipe chocolate buttercream between each layer.
Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
Add a smooth coat of chocolate buttercream to the surface of the cake.
Use an 869 tip to pipe dollops on top.
Press cocoa nibs to the bottom of the cake (or the entire side, if desired).
Recipe Video
Recipe Notes
- If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
If you love this recipe try these out!
Lemon Lavender Poppy Seed Pound Cake
i have a lot of chocolate cake recipes, and this is by far the best…so easy to make that even my husband said that he wants to do it next time, he likes cakes. i don’t have cacao nibs so for decoration, i made a 1:1 ratio of dark chocolate ganache, spread it on top and let it dripped. thank you, john… i am so lucky i found your blog. your halloween bat cake recipe was the first that i tried, it was such a hit when i brought it to work. everybody liked it, so moist and the taste of all the spices and the espresso was so perfectly balanced. of course i told them i got the recipe from you. you got one more avid fan and follower here 🙂
Hi Aida,
Thank you for the wonderful feedback! I’m so happy you enjoyed the cakes!! What cake will you bake next??
Best,
John
Thank you for sharing your wonderful recipes, they all look divine! Just wondering if this recipe does 3 8″ pans, how many 6″ pans will it do? 4? Thanks 🙂
Hi Sharon,
Yes, this recipe is for three 8″ layers so it should make four 6″ layers.
Happy baking!
John
Thank you
I have tried so many chocolate cake recipes, and this is by far absolutely the best! Thank you
Hi Roxanne,
I’m glad you tried this cake! It’s so delicious!! Happy you enjoyed it.
Best,
John
My daughter and I have been watching and enjoying your videos!! I made this cake for my birthday – a treat to myself – and it was delicious. My husband and kids all said it was the best chocolate cake they had ever had. Even better than the Costco chocolate cake!!!:-) Hard to believe it was even better the next day!! I made Alton Brown’s chocolate ganache for the top and also layered it with the chocolate buttercream between each layer. Delicious!!
Hi Ros,
I’m very glad to hear the chocolate cake was a hit!! I know it always is in my house! 😉
Happy belated birthday!!
Best,
John
I love this cake! It was a joy to make and it stayed so incredibly moist it was almost unbelievable!
I paired it with your Italian buttercream frosting and it was eaten right up.
Thank you for the best chocolate cake recipe ever!
Hey Tiffany,
It’s so nice to hear you validate the name of this cake!! I’m very happy you enjoyed it. 🙂
What will you bake for the holidays??
Best,
John
Hi, am.i able to use self raising flour instead of all purpose flour?
Hey Neelam,
I have never used self rising flour before so I am not sure, but maybe! If you do, let me know! 🙂
Best,
John
Hi John:
I am looking to make a Yule log and was wondering if this chocolate cake recipe would work for a roll? If not do have a good chocolate cake roll recipe?
Thanks so much for sharing all your great recipes! I made the Cookies and Cream cake for my sons birthday and it was really good.
Hey Abbe,
No, this cake will not work for a roll. Unfortunately I do not have a chocolate roll cake recipe. I should!
I am glad you made the cookies and cream cake!!
Best,
John
Hai john..
I came across your recipes recently…its awesome.i made your chocolate cake for my daughters bday and it was a superhit😍 thank you..i substituted cocoanibs with salted roasted cashews coated with chocolate ganache..its tasted yummm…once again thank you john
Hello!
That does sound tasty, what a great idea! I’m happy the cake was a hit. I know it always is in my home!! LOL
Best,
John
Hello! I made these into cupcakes and they were a hit! However, when i used the same recipe to make a 8″ cake, the cake layers didn’t bake. I increased the bake time to 60 minutes and the toothpick at crumbs on it when i checked the cake. I’m not sure what went wrong. I’m intending to use this recipe for a cake this saturday. Is there any reason why it didnt bake through? Thank you!
This chocolate cake is a hit. Super soft super moist. Thanks a lot for the recipe. I have fallen in love with your cakes and cake decorating. Wish I could decorate like you.i wanted to post the pic of the cake but was wondering 🤔 how?
Hi Nighat,
Unfortunately you cant post photos in the blog but i’m happy to hear this cake turned out to be a hit!! What cake do you think you’ll bake next?
Best,
John
Hi John,
I’ve tried this recipe and it is so moist and yummy. Love it ! Thanks so much for sharing the recipe.
If I need to make 10” diameter cake. Should I double this recipe?
Thank you.
doubling should work 🙂
This looks wonderful! I’d like to try your technique of painting flowers on this choc cake for my sister’s birthday. I am definitely not an artist, so what color buttercream flowers could you suggest on chocolate?
Hi Ginny,
I would suggest light colors with a white base, perhaps a light pink or blue! Have fun!!
Best,
John
Hi John!
Thank you so much for this amazing recipe!!! I made it last night and everyone absolutely loved it. The only mistake I made was overfilling the tins which caused some issues while baking! It was moist and fluffy even after it sat in the refrigerator.
Hey Anitha,
I’m happy to hear that! I love this chocolate cake so much.
Best,
John
Ciao John,
Lovely recipe as usual 👍🏻. Just a question. In the video you talk about 1 lb of confectioner’s sugar but in the written recipe you say to use 1 1/2 lb. Which is the correct amount? Thanks.
Ciao,
Luisa