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!!
What You’ll Need For This Recipe
Coffee: I like to use a very strong coffee from a Moka pot but you can really use any coffee on hand. It amplifies the chocolate flavor, but if you’re not a fan just use water or milk instead.
Semi-sweet Chocolate Chips: You can use bittersweet, or any other dark chocolate to make chocolate buttercream for this recipe.
How to Make Chocolate Cake
1. 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.
2 Add the wet ingredients into a large bowl and whisk together.
3. Add the wet ingredients into a large bowl and whisk together.
4. 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.
5. 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.
6. Pipe chocolate buttercream between each layer.
7. Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula. Press cocoa nibs or chopped chocolate onto the bottom of the cake (or the entire side, if desired).
8. Use an 869 tip to pipe dollops on top.
Frequently Asked Questions
How do you make a simple version?
- Sift and whisk dry ingredients together.
- Mix wet ingredients in a separate bowl.
- Add wet to dry mixture and mix until combined.
- Bake in prepared pans until centers are springy to the touch.
What makes it moist and fluffy?
- Adding the right amount of fat gives chocolate cake a moist crumb. Using oil, as I did in this recipe lets you chill the cake without having to worry about it hardening. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
- If you head over to my German Chocolate Cake post you will see another way to get a moist and fluffy crumb; creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.
How do you make it moist from scratch?
Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.
Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.
Why do People Put Coffee in?
Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Add ing a little bit will make things taste more “chocolatey” without giving a coffee flavor. Adding a LOT of coffee will create a mocha flavor. If you would like to omit the coffee from this recipe just substitute for warm water or milk. I’ve done this and the cake still tastes great! Just a little toned down in my opinion.
What’s the Best Frosting to use?
- I love an chocolate American buttercream. The cocoa powder and bittersweet chocolate along with a nice dose of salt really balances out the sugar and creates a decadent flavor explosion!
- If you like things less sweet and maybe a bit more subtle then you should try a meringue-based frosting like Swiss or Italian buttercream. The consistency is VERY light and creamy with not too much sugar. If you haven’t made Swiss meringue buttercream before check out my FULL tutorial with a how to video that walks you through all the steps and shows you what to do when things go wrong!
What kind of cocoa powder should you use?
I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You’ll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Guittard, Callebaut, Ghirardelli and lots of organic and fair trade options too!
PRO Tips for Making this Recipe
- 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.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
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, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey but not sweet! They contrast the buttercream nicely and prevent the cake from cloying. DOn’t worry if you can’t find them, you can totally skip them, or sub in chopped nuts. Use your favorite nut and never forget to toast them!!
- If you don’t like coffee just use water or milk instead. Both will still make a tasty cake
If you’ve tried this chocolate cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chocolate Cake
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)
- 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 680g
- 1 1/2 cup unsalted butter room temperature (338g)
- 1/4 cup heavy whipping cream (60mL)
- 1/4 cup Cocoa powder (25g)
- 1 tsp vanilla optional (5mL)
- 1 tsp espresso optional (5mL)
- 1/4 tsp salt (1.5g)
- 1/4 cup semi-sweet chocolate (45g)
For the Decoration:
- 1/4 cup cacao nibs or chopped chocolate (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 low for about a minute.
- 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 2 minutes using a paddle attachment (in a stand-up mixer).
- Add the ¼ cup of cocoa powder, and the salt then mix to combine.
- Scrape the bowl down and beat in the confectioner’s sugar slowly.
- Beat in the cream. You may add the optional vanilla and espresso at this step.
- Mix until you have a nice, 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).
Video
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.
This recipe look amazing! Would it be ok to add chocolate chips to the better?
Hi. Just started following you, and loved you recipes.
I want to give it a try to your chocolate cake, but in India we do not have easy access to sour cream, so what can I use as its substitute?
Hi Prachi,
You can use plain yogurt instead of sour cream.
Best,
John
Hello does this recipe make for 2 10’ inch cakes? You are amazing!
Hi Lory,
This recipe makes three 8-inch layers. If you only want to make two 10-inch layers, you will be fine using the same measurements.
Best,
John
Hi John i just want to tell you. Your a beautiful person inside and out. You can tell that you have a big heart. I love your YouTube channel. You are all kind of amazing you inspire me so much. but most important i have been baking since I was 14 years and I can honestly say that is the best cake ever. I can’t wait to see your next video. Sending you lots of love and support. Robert.
Thanks so much Robert! I’m so happy you liked the recipe!
Hey John — Loved this cake recipe! I want to make it again soon, and this time I’m looking to amp up the chocolate flavor even more. Do you think I could add a 1/4-1/3 cup extra cocoa powder and/or some melted chocolate to the cake batter without messing too much with the texture? Thanks! 🙂
Yes to the cocoa and maybe to the melted chocolate. It’s such a thin batter not sure it could take that.
Hi John….I am a novice baker and have just loved watching your how-to videos on youtube. You have such wonderful tips and make everything look easy, even for the beginner. This Christmas I am in charge of making a from-scratch chocolate cake. When I googled it, up came several recipes for The Best Chocolate Cake in the World”…called the “Matilda” cake (from the 1996 movie). As my Mom (Matilda) recently passed away (Nov. 19), I really want to make THIS in her Honor. It really sounds amazing and everyone raves about it but there are so very many recipes out there and I am now confused. I LOVE the way your cakes come out and would love to see if you have a recipe for this cake? I would like to do a 3 layer 9″ cake version. Look forward to hearing from you:).
Cathy! I’m so so sorry for the delayed reply. I would double the batter to do that.
Hi.. i have made couple of recipes of yours and i love them, i have even tagged you on my posts on instagram.. 🙂
i want to make this chocolate cake of yours, but all of the chocolate cakes on your channel are for 3 layer 8 or 9inch cakes.. can you please give me the measurements of the ingredients to make 3 layer 6 inch cake?
Hi John,
Can you share eggless cakes recipe.
I waiting your reply.
Hi there! My chocolate mug cake is the only eggless cake recipe I have.
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
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