But I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie.
But not this cake.
When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. That’s how fudgy it is.
The cake batter itself is so crazy easy to whip up. You don’t even need a mixer for the batter. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.
You could totally have fun and get creative with flavors and fillings here as well. Maybe add some orange zest to the cake & frosting, some raspberries or jam to the filling, or some salted caramel for good measure?
But sometimes there’s nothing better than pure chocolate indulgence. You’ll want to go totally Matilda on this cake!
How to Make the BEST Chocolate Cake – Recipe Tips
What kind of chocolate is best in chocolate cake?
We can’t make the best chocolate cake without paying attention to the chocolate ingredients! The cake contains both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.
The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate. Just make sure you’re using the highest quality chocolate you can.
Do I have to use Dutch process cocoa powder?
I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.
You can find it at many gourmet food stores, like Target, Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!
If you can’t find it, you can use regular unsweetened cocoa powder just remove the vinegar in the recipe completely.
Why is there espresso powder in chocolate cake? Can I omit it?
You may have seen a few chocolate cake recipes that utilize hot water or even hot coffee. When the hot liquid is combined with the cocoa powder, it helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.
In this recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually tasting like coffee.
Alternatively, you could use strong hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner. If you don’t like coffee or espresso, just use hot water and omit the espresso powder completely.
How to Make a Chocolate Cake Moist:
The ingredients below all help to create a moist, tender, and fudgy cake.
Oil vs. Butter in Chocolate Cake
This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesn’t have any off flavors.
Feel free to use melted coconut oil instead of vegetable oil!
Sugar
This recipe uses a combination of granulated and brown sugars, which creates a cake that’s flavorful, moist, and fudgy. Brown sugar is my hygroscopic, which basically means it draws and attracts moisture more than granulated white sugar. I also like the slightly complex butterscotch flavor it adds.
Eggs
The more whole eggs a cake recipe has, the richer it’ll be. Since the egg yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helped increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.
Can I bake a chocolate cake without eggs?
Eggs are a critical part of this particular recipe. If you replace them with a substitute you’ll likely end up with a texture that’s much less rich and fudgy. However, if you can’t have eggs then my friend Gemma has a great tutorial on replacing eggs in baking recipes.
Why use sour cream in chocolate cake?
This also adds such a lovely richness and balance of flavor to cake. It helps make the cake more tender and fudgy. Be sure to use full fat sour cream that’s at room temperature.
Can I substitute the sour cream?
Full fat plain Greek yogurt also makes a fine substitute if you don’t have sour cream.
Swiss Meringue Buttercream Frosting
This recipe uses my all time favorite frosting: Chocolate Swiss Meringue Buttercream. It is a little more advanced, but the result is a frosting so silky, smooth, creamy, and not-too-sweet that it’s 100000% worth the effort. The ingredients & directions are included in the cake recipe below, but I also have an entire step-by-step tutorial on how to make chocolate Swiss meringue buttercream here.
I think the best part about this buttercream frosting is how easy it is to work with. It literally just glides right onto the cake effortlessly. Since it is so silky, though, it’s not the best frosting to use for any super intricate cake decorating.
If you don’t want to make Swiss Meringue Buttercream, you could use make a double batch of this dark chocolate buttercream instead.
How to Make Cake Ahead of Time
Cake layers:
You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Defrost overnight in the fridge.
Frosting:
Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.
Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.
Do I have to keep chocolate cake refrigerated?
Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for up to 2 days. Cover with a cake keeper to keep the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.
I personally don’t worry about keeping frosting at room temperature since the sugar acts as a preservative, but if this concerns you then just keep the cake in the fridge.
How Can I Turn This Into Cupcakes?
Lucky for you, I already have a best ever chocolate cupcake recipe here! It’s the same base as this recipe.
Can I substitute a soy or coconut milk yogurt for the sour cream to make it dairy free? For allergies, I was happy to see the oil and not butter. Thanks!
I haven’t tried that. If you give it a shot let us know how it turns out!
Hi Tessa. Your Best Chocolate Cake recipe looks amazing and I will try it when I have company in a couple of weeks, but my husband and I aren’t big chocolate lovers. Do you have a Best (other flavor) Cake recipe that is moist, not too sweet, but delicious? Maybe lemon or caramel or plain perfect white or yellow? The frosting, too, please. The swiss butter cream looks wonderful.
Thank you! I very much enjoy your baking show.
Ann
This looks amazing! I plan on making this for an upcoming family birthday.
Quick question – if I wanted vanilla cake instead, would I just omit the chocolate and espresso in the recipe?
Thanks, Tessa!
Hi Josh, no this recipe was specifically formulated for chocolate. I would just find a vanilla cake recipe!
I made this on the weekend. There is only a quarter left it was soooooo good. I have been hunting for a recipe for a while & have just found it. Thankyou so much.
I put chocolate shavings to decorate. I found the Swiss meringue soft to work with so put the cake in the fridge to ‘set’. Worked a treat.
The most flavorful, moist, and tender chocolate cake ever!!!
It looks so yummy and tasty. I will try doing this tommorrow. Thanks for your nice recipe
I loved your chocolate cake and thank you so much for sharing this amazing recipe.
Hey,
Can I bake this as a tray bake? 9×13 inch pan.
Wow!!! It not onky looks good , taste very very good….The best ever…
Hi! What brand of chocolate do you like to use for the cake and frosting?
Is it better to use APF than cake flour in this recipe?
AP flour has a different gluten structure than cake flour, I would recommend sticking with ap for this recipe.
Have you tried this recipe with cupcakes instead of a cake?
Tessa, I live in north of Brazil and it’s too difficult to find sour cream. Could I substitute for yogurt or other ingredient?
Hi. I do not have time to search for Dutch Process Cocoa. Can I just use Hersheys dark cocoa?
do you have to use the white wine vinegar? whats it for?
My oven fits only one round cake pan at a time.
Should I split the ingredients and create two batters, each ready before cooking or can I mix all the ingredients at once and cook the two cakes separately?
Will the batter sitting uncooked for longer affect the quality of the second cake? Thank you!
Hi Tessa, does this cake hold well under fondant?
Thank you.
Hi
Would substituting Cake Flour for the AP make it even better?
Thanks
This is wonderful! You have done an excellent job explaining the reasons to do the little things I’ve always wondered why. Thank you!
I Carnot uy deutch chocolate i my country
hi..in the recipy it says 4 eggs plus one yolk is it only yokes..e is the whites used for icing
Thank you for this recipe! I could not believe how delicious this cake was. It’s the chocolate cake of my dreams.
Enough to die for I made it is a WOW cake nothing else to add JUST WOW THANKS of you could send me a vanilla recipe as good I’ll appreciate it thanks again
Since dutch process cocoa is alkalinized does the baking soda need two different acids (brown sugar and white vinegar) to activate or can I leave out the vinegar? Also how will the cake differ if I used natural cocoa instead of dutched?
I baked your best chocolate cupcakes a while ago and absolutely loved them, so I was delighted when you released this recipe. Having baked many, many chocolate cakes in search of a go-to recipe, I have to say this one is it! The chocolate flavour is strong, one feature most recipes lack. The texture is not too dense nor too light and it is perfectly moist. Thank you Tessa for your efforts in creating the very best recipes!
two questions.
can I use dark brown sugar
also, can this be made in a 9×13 pan. and what is the baking time.?
thank you
This cake is in the oven now. My birthday is tomorrow. I made it in a Bundt pan with enough batter to make a fluted flan pan as well. It smells so good. I’m putting a chocolate cream cheese frosting on it. Please don’t be offended. Baker’s make it their own. I followed your directions to the letter. We’re down the street from you in Tucson.
Hi Tessa,
I just made your chocolate cake and my kitchen spells heavenly. Do you have any tips on how to cut the cake liner for the bottom of the pans a more efficient way?
I also requested to join your Facebook group and still waiting to be accepted.
Thank you for all your informative videos on YouTube.
Cheers,
Lisa B.
Hi, Lisa! You can buy pre-cut parchment rounds on Amazon or at crafting and cake supply stores. I usually just grab a stack of parchment, place the pan on top, trace a line with pencil, then cut out a bunch at once 🙂
Hi, Tessa. Would you recommend this under fondant? Sounds like an amazing cake everyone will love at the party!
The cake looks yummy, would definitely want to try this recipe. Could you suggest an egg substitute for this recipe? My mom and sis are allergic to eggs!
Looks amazing- can’t wait to make this for my hubby on Vday. If I wanted to make cupcakes instead, how would the bake time change?
Thanks!
Hi Sonia – perfect! I already have a best choc cupcake recipe here: https://www.handletheheat.com/the-best-chocolate-cupcakes/
Hi! Looks like a great recipe! Have always wondered when using egg in frosting recipes where egg isnt really cooked, is it safe to eat? Can you get salmonella from that kind of frosting?? What cooks the egg whites? Thanks!
The egg whites are cooked to 150°F in this recipe! Read the directions for the frosting 🙂
Made this with natural cocoa powder instead of dutch. Kept the baking soda but omitted the vinegar. Baked 40mins, came out PERFECTLY. 10/10 would recommend, this will now be my forever go-to chocolate cake recipe!
My icing came out a little too runny. taste great, but won’t spread but will run slightly, like a drip icing. Is there any way to thicken it? Help
Hi Carol – did you see this line in the recipe? “If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.” That will also help thicken it up then you can continue beating until it’s the right consistency.
Delicious… yes, this one is the best chocolate cake. This cake is suitable for any function like marriage anniversary, birthday celebration. Thank you very much for sharing with us
My ingredients are now ready to bake this for Easter. Can i use square aluminum pan and not 8 inch round pan? Will there be any changes in texture and result of using a different pan size? Thank you
Hi I want to ask if ,if I didn’t have white vinegar what should I do
My son doesn’t eat cake anymore and cut himself a slice in secret (my jaw dropped when he walked past with a plate). He said to me yesterday it was the best cake he had eaten in his whole life. He’s only 8 but I should also mention the other 14 people also devoured it too. Easy to make, deliciously moist, and will definitely be my go to from now on!!
Haha! I love that!! Thanks for sharing 🙂
Hello, please can this cake stay up to a week or two in the fridge when it’s plain? And how long can it also last when frosted? Thanks
Please see the detailed instructions for how to make this cake ahead of time at the bottom of the pink box in the blog post.
I made it exactly as is. Perfect! It was a real crowd pleaser. Five stRs for sure.
i made this cake yesterday and let ,e tell you it is so good amazing love it love it thanks for sharing your recipe
Made this for my sister’s Baby Shower, such a hit! Will totally make it again.
Thank you for sharing this great recipe.
Can this be made in a 9×13 pan. Want to make a half slab cake for decorating.
Thanks
Lots so good.
This cake is fabulous! It’s very rich, but so worth it. I am in love with the Swiss meringue buttercream and will probably never make American buttercream again. The first time I made this, the buttercream looked curdled and I thought there was no way this would work. I left the mixer to keep doing its thing and it eventually came together wonderfully. The second time, the buttercream came together right away, but it was a little soft going on the cake. Putting the cake in the fridge after a crumb coat and putting the buttercream in the fridge solved the issue. I used the egg white left from the extra egg yolk from the cake, as well as carton egg whites. It all came together and was so delicious. Thank you for this recipe!
Hi Tina, thanks for sharing your experiences! I’m so pleased you’ve enjoyed the recipe.
This is the best cake I have had ! Thank you Tessa you are the Best!
Can I substitute gluten free all purpose flour for the regular flour?
This was an amazing cake. The texture was just perfect and it was soo moist. The cake itself was very decadent and so rich in chocolate
can this cake be made in a 9×13 sheet pan, and if so, what would the bake time be? It looks awesome, can’t wait to try it.
Looking forward to your reply,
Thank you,
Grace
Hi Grace! I have a specific Chocolate Sheet Cake recipe here: https://www.handletheheat.com/chocolate-sheet-cake/
best choc cake ever so moist
Hello Tess. Please can I substitute butter milk for sour cream
When you say white vinegar could I use distilled vinegar?
Firstly I give you five-star because of your recipe. This is the best cake I have had. I made this cake yesterday, thanks for sharing your recipe.
This is the world best chocolate cake ever I have eaten so far! Seriously! I am glad that I have made this cake for my brother on his birthday by following this recipe.
Great Post! I am fond of chocolate cakes and I usually prepare them at home. I was checking out recipe and landed here found the recive very intersting and delicious. I’ve saved it to share it with my friends and will share it after making one out from it. Thanks for sharing the post It was lovely!
It is a great recipe to bake a Chocolate Cake. I have tried cooking this cake the first time by following this recipe. Thanks for sharing the recipe. I always order online cake by Cakegift, now this time I have baked a cake by myself.
Hello
I was wondering if I can make this in an 8” square tin? This is all I have on hand (student life) and I really want to make this for a friend’s birthday!! I was wondering how this may affect baking time and stuff?
Also can I use AP flour instead of cake flour? Kinda tough to find it here.
Hi Tessa,
I baked this cake last night and it’s amazing. So yummy. I had a slice and now I’m craving for more :). I skipped the expresso powder and just used boiling water and did not add the additional egg yolk. The chocolate used was not bittersweet, so the cake is a little too sweet to my liking but I will make the necessary adjustments to the sugar the next time around. This recipe is definitely a keeper. Thank you so much Tessa for sharing this with us.
I was tickled to see the Guittard cocoa powder. I learned the hard way that all white baking chips are NOT the same. The only brand that I have found in local grocers that actually has COCOA BUTTER in the white chips is Guittard Choc au Lait.. The famous brand of chocolate chip cookie fame, and the famous brand from San Franscisco each sell white BAKING chips. They have NO cocoa butter in them. I made the mistake of using them for my white chocolate fudge, as well as a couple other recipes, and they are a sad imitation. They simple taste sweet, but don’t have the white chocolate flavor I crave because there is no cocoa butter in them. I use those brands often with regular chocolate chips, but I will not substitute anything else for Guittards white chocolate chips…they are awesome!! Their other chocolate chips are fabulous too…I love the milk chocolate and the extra dark chocolate chips. Yummy. (No, I don’t work for Guittard or have any family or friends who do!)
is this in us measurements? I am from australia, would the same measurements work for metric cups?
My family recipe is very similar. I made it today and the melted cocoa turned into flecks, did I add it to the mix before it was cool enough?
Made this today using GF flour (half Bob’s, half one-to-one). Added a little xanthan gum, replaced sour cream w/greek yogurt, using only 3/4 cup. They baked beautifully in 38 minutes. I was looking for a more-chocoately cake than one with only cocoa powder and I think I found it. Thanks for the recipe!
Can chocolate chips be added to this recipe?
Can I make this cake using a 9 x13 inches pan instead? Thanks
Came out so well . Made it without the frosting. Thank you for such a wonderful recipe.