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It’s finally here! My signature chocolate cake recipe that's been a closely guarded secret until now. Imagine sinking your fork into a slice of velvety chocolate cake, so moist and decadent it practically melts in your mouth. And that frosting? Oh, it's a game-changer; rich, creamy, and loaded with intense chocolate flavour.

The Story Behind This Chocolate Cake

You know, I've been holding onto my chocolate cake recipe for what feels like ages now. It's been sitting there in my recipe book, patiently waiting for its moment in the spotlight. But let me tell you, the reason for the delay wasn't just any old thing; it was all about that frosting.

I had a vision, you see. I wanted a frosting that was luxuriously rich, deeply chocolaty, and so easy to whip up that even a novice baker could nail it. And let me tell you, finding that perfect balance took some time. But when I finally cracked the code and got it just right, I knew it was time to share this recipe with the world. So if you’re here, you will find the best chocolate cake recipe with frosting of course! (I wouldn’t want to see that picture and go search for which frosting either).

As with all my recipes, simplicity is key. I'm all about using basic ingredients and streamlining the process without sacrificing an ounce of flavour. Because let's face it, who has time for complicated recipes? Not me, and certainly not you. So, get ready to indulge in the most decadent, fudgy chocolate cake you've ever tasted; all thanks to this foolproof recipe.

Understanding the Ingredients

Flour: Unlike my famous Vanilla cake recipe, this recipe requires all purpose flour. Because a chocolate cake has cocoa powder in it, cake flour would be too fine for it and the texture might be crumbly.
Buttermilk: So what’s the difference between buttermilk and milk and why do we use buttermilk for a chocolate cake? Buttermilk is thicker and slightly tangier than regular milk due to the addition of lactic acid. We use buttermilk in chocolate cake because it adds moisture, tenderness, and flavour to the cake. Its acidity also reacts with cocoa powder to activate leavening agents, resulting in a lighter texture. Don’t have buttermilk? No worries, check How to make buttermilk at home with 2 simple ingredients!
Coffee: Weird ingredient to find in a chocolate cake I know, but why do we use coffee in a chocolate cake recipe? Coffee enhances the chocolate flavour in the cake, making it richer and more intense without adding a coffee taste. Yup! You will NOT taste the coffee? Absolutely hate coffee? Not to worry, just use water.

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Common Questions I get Asked:

Can I use this to make cupcakes? Yes, If you decide to make cupcakes using this recipe, you will need to bake them at 320F (160C) for 18 to 20 minutes. I do recommend checking my Chocolate Cupcakes recipe though, it’s super good!
Will I taste the coffee in this recipe? As mentioned above, you will not taste the coffee, the coffee will enhance the chocolate flavour. Want a chocolate recipe with no coffee? Easy, replace coffee with water!
Can I double this recipe? Yes.
Is this a good recipe for tiered cakes? Yes, but do not use the frosting to cover the cake. When making tiered cakes, you need a solid frosting base, I would recommend ganache. You can, however, use this frosting recipe as a filling!
Should the coffee be hot? I personally prefer adding room temperature coffee.
What type of coffee can I use? I go with American coffee. You can use instant, whatever you want!

How To Make a Chocolate Cake Recipe From Scratch?

The Ultimate Chocolate Cake Recipe

COOK TIME: 45-50 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 8” pan (About 20 people)

Ingredients

For the Cake:

1 3/4 cups All-purpose flour (238g)
2 Eggs
1 1/2 cups Granulated sugar (300g)
1/2 cup Cocoa powder (50g)
2 tsp Baking soda (8g)
1 cup Buttermilk (250ml)
1/2 cup Vegetable oil (125ml)
1/2 cup Coffee (125ml)
1 tsp Vanilla Extract (4g)
Pinch of Salt

For the Frosting:

250g of Chocolate (I used 150g of dark chocolate and 100g of milk chocolate)
90g Powdered Sugar
100g Butter (Unsalted)
180ml Heavy Cream (35% fat)
2 tsp Vanilla Extract (4g)
Pinch of Salt

Instructions

For the Cake:

In a bowl, combine eggs, salt, and vanilla. Beat on high speed until they become foamy (should take you about a minute).
Add the granulated sugar to the beaten eggs and continue beating on high speed until the mixture doubles in volume and becomes lighter in colour (should take around 2 - 3 minutes).
Add vegetable oil and Buttermilk. Mix on low until well combined (you can switch to a hand-whisk at this point).
Sift in half of the flour mixture into the wet ingredients and slowly mix until combined. Then, sift in the remaining flour mixture and mix on low speed,
Add cooled coffee to the batter and gently combine until evenly distributed.
Grease a baking pan and pour the batter into it. Tap the pan lightly on the counter to release any air bubbles, and if desired, wrap the pan with baking strips (optional but recommended for even baking).
Preheat the oven to 165°C (325°F).
Place the prepared pan in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, transfer the pan to a cooling rack and allow the cake to cool completely at room temperature.

For the Frosting:

Gather all the ingredients and place them in a heatproof bowl.
Heat the bowl in the microwave, using 30-second intervals, for a total of 1 minute.
Stir the mixture thoroughly until all the ingredients are melted and well combined.
Cover the bowl with plastic wrap, ensuring that it directly touches the mixture.
Refrigerate the bowl for a minimum of 2 hours.

To Fill & Decorate the Cake:

Once the cake mixture has chilled, remove it from the fridge.
Carefully cut the cake horizontally into 2 or 3 equal layers, depending on your preference.
Place the bottom layer on a serving plate or cake stand.
Take a generous amount of the frosting and spread it evenly over the top of the first layer.
Gently place the second layer on top of the frosted one and repeat the process, adding frosting between each layer.
After the layers are filled, use the remaining frosting to cover the entire cake. You can spread it smoothly or create decorative patterns as desired.
Optional: Add any additional decorations, such as sprinkles, chocolate shavings, or fresh fruit, to enhance the appearance.
Once decorated, refrigerate the cake for some time to allow the frosting to set and the flavors to meld.

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Tips To Make The Best Chocolate Cake:

Use high-quality cocoa powder: The flavour of your chocolate cake heavily relies on the quality of cocoa powder you use. Opt for good-quality cocoa powder.

Don't over-mix the batter: Over-mixing can lead to a dense and tough cake. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.
Properly measure the ingredients: Accurate measurements are crucial in baking. Use a kitchen scale for precise measurements, especially when measuring flour and cocoa powder.
Cool the cakes completely before frosting: Allow the cakes to cool completely on a wire rack before frosting them. Frosting a warm cake can cause the frosting to melt and slide off.
Let the flavours meld: After assembling the cake, refrigerate it for at least an hour before serving to allow the flavors to meld together and for the frosting to set.