best chocolate cake

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

The Best Chocolate Cake Recipe {Ever}

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

salt

espresso powder (homemade

milk (buttermilk, almond, or coconut milk)

vegetable oil (canola oil, or melted coconut oil)

eggs

vanilla extract

water

Chocolate Buttercream Frosting Recipe

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

For the chocolate cake:

No-bake chocolate cheesecake with a nutty crust topped with a creamy chocolate layer. Easy to make, vegan, and gluten-free.

No-Bake Chocolate Cheesecake

g almonds

g ground rolled oats

dates

cashews

date syrup

60 ml coconut oil

60 ml rice milk

lemon juice

g chocolate

Line the base of a 16 cm springform cake tin with baking paper.

Place almonds, ground rolled oats and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Crust

Melt chocolate over low heat in a medium pot.

Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date syrup and blend on high speed until smooth and creamy.

Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness. 

Pour the filling over the crust.

Place the cake in the freezer to set for at least a couple of hours.

Serving suggestion: Just before serving, drizzle the cake with melted chocolate.

Chocolate layer

This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!

The Best Chocolate Cake Recipe

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

(240 milliliters) buttermilk

(240 milliliters) vegetable oil

vanilla

(240 milliliters) hot water

(280 grams) butter, room temperature

(237 grams) shortening

(1035 grams) powdered sugar

tsp vanilla extract

(114 grams) natural unsweetened cocoa powder

4-5 tbsp (60-75 milliliters) water/milk

oz (1 cup | 169 grams) semi sweet chocolate chips

heavy whipping cream

Sprinkles

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

Add all dry ingredients to a large bowl and whisk together.

Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

Add vanilla to boiling water and add to mixture. Mix well.

Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Cakes

Make frosting while cakes cool. Beat together butter and shortening until smooth.

Slowly add 4 cups (460g) of powdered sugar and mix until smooth.

Add vanilla and half of the water or milk and mix until smooth.

Add another 5 cups (575g) of powdered sugar and mix until smooth.

Add remaining water or milk until the frosting is the right consistency.

Make the Frosting

Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.

Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.

Add second layer of cake and add another cup of frosting on top in an even layer.

Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.

Assemble the Cake

To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Make the Chocolate Ganache

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.

Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.

Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

Finish Cake

It was so goooood! This is now my new go-to chocolate cake recipe!

Anyway, is there any chance I could replace the buttermilk with sour cream? If so, what would be the ratio? 

Thank you!

I started making chocolate cakes from a box at age 10..56 years ago..progressed to scratch cakes and this is by far the best chocolate cake ever!  My store only carries 2% Buttermilk so I used 3/4 Buttermilk and 1/4 heavy cream for the full far experience.  Awesome!

I’m in the U.K do I use self Raising flour or plain flour 

Hi,
I made this cake over and over many times for my small cake business. 
Everyone who bought said it's an amazingly soft and a moist chocolate cake. 
I personally don't like chocolate cake. But this recipe changed the way I was thinking about chocolate cake. 
Thank you very much for sharing this recipe.

This cake was awesome. Didn't change a thing and it was amazingly perfect.. I would like to bake  this cake as two layers in 10×2 inch pans. How much do I  increase the ingredients for this size cake?

This is an extremely moist cake!  I have1 question though.  Above it states that there is 941 calories.  Is that for 1 slice or the whole cake?
Thank you.

https://www.youtube.com/watch?v=dpJ4qHm_eQY

This simple Moist Chocolate Cake recipe is completely homemade and incredibly moist from using oil instead of butter! Seriously, it’s so easy to make and the best moist chocolate cake you’ll ever have!

Recipe: https://www.lifeloveandsugar.com/best-chocolate-cake/

Best Moist Chocolate Cake

Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch. I&#x27;ve tweaked this recipe to absolute perfection and I think you&#x27;ll love my take on this well-loved sheet cake. Check out the how-to video just below the recipe! 

The Best Texas Sheet Cake Recipe

unsalted butter

water ((235 milliliters))

cocoa powder ((33 grams))

sour cream ((125 grams))

eggs (room temperature)

all-purpose flour ((250 grams))

light brown sugar, firmly packed ((100 grams))

instant coffee (optional)

Tablespoons whole milk

butter

pecans

Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).

Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.

While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.

In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.

Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.

Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Once cake has finished baking (or several minutes before), begin preparing frosting.

Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.

Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.

Allow frosting to harden (about one hour) and then slice and serve!

FROSTING

https://www.youtube.com/watch?v=UNNi1M7gPPM

Extra moist, richly chocolatey, covered in a shiny chocolate fudge frosting, this Texas Sheet Cake recipe takes the classic you know and love and amps it up a notch!


Full Printable Recipe: https://sugarspunrun.com/best-texas-sheet-cake-recipe/

Ingredients
1 cup unsalted butter cut into 8 pieces
1 cup water
1/3 cup cocoa powder (33g)
1/2 cup sour cream (125g)
2 large eggs room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (250g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon instant coffee optional
FROSTING
6 Tablespoons whole milk
½ cup salted butter cut into pieces
6 Tablespoons natural cocoa powder
4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps)
3/4 teaspoon vanilla extract
1 cup toasted pecans optional, see note

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Jelly Roll Pan (Affiliate Link): https://amzn.to/2RxWSfN

Instructions
Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
Allow frosting to harden (about one hour) and then slice and serve!

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How to Make Texas Sheet Cake

This is the BEST Chocolate Cake Recipe! Fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Chocolate Cake Recipe

all-purpose flour ((205 grams))

brown sugar (packed (200 grams))

sugar ((200 grams))

natural cocoa powder

unsalted butter (melted (113 grams))

canola oil ((may substitute vegetable oil) (118 milliliters))

eggs egg

buttermilk¹

semisweet chocolate chips ((170 grams))

unsalted butter (softened to room temperature (226 grams))

sugar ((320 grams))

Tablespoons heavy cream ((30 milliliters))

mini chocolate chips (optional)

Preheat oven to 350F (175C) and prepare two deep 8&quot; round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.&nbsp;

Add melted butter and oil, stir well.

Add eggs and egg yolk, one at a time, stirring well after each addition. &nbsp;Pause occasionally to scrape down sides and bottom of bowl.

Stir in vanilla extract. &nbsp;Gradually add buttermilk and stir well.

Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

Evenly divide batter between prepared pans. &nbsp;Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer. &nbsp;Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. &nbsp;Top with second cake round and evenly frost cake. &nbsp;Slice and serve.

Chocolate Buttercream Frosting

https://www.youtube.com/watch?v=rXpWiuHpNhg

This is the BEST Chocolate Cake, and it's made completely from scratch! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓

Fudgy, moist, and so richly chocolatey, you're going to want to save this one! Check out the printable recipe below to find ingredient measurements in grams!

___­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓___

PRINTABLE RECIPE: https://sugarspunrun.com/chocolate-cake/

Chocolate Frosting: https://sugarspunrun.com/favorite-chocolate-frosting-recipe/

Cake Pans (Affiliate Link): https://amzn.to/2NFn9q5
Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe

Ingredients
1 3/4 cup all-purpose flour (205g)
1 cup brown sugar packed (200g)1 cup sugar (200g)
3/4 cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (may substitute vegetable oil) (118ml)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup hot coffee² (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)

Instructions
Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 
1.  00:23  In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. 

2.  01:07  Add melted butter and oil, stir well.

3.  01:36  Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.Stir in vanilla extract.  Gradually add buttermilk and stir well.

4.  02:26  Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

5.  03:54  Evenly divide batter between prepared pans.  Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!

The BEST Chocolate Cake

This chocolate cake with cream cheese frosting is the best!!! Incredibly moist and topped with that luscious white chocolate cream cheese frosting, it can hardly get any better!

Chocolate Cake with Cream Cheese Frosting

Chocolate cake (See note):

g/ 1.5 oz/ 1/3 cup pure cocoa powder (unsweetened)

200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons water

350 g/ 12.3 oz/ 1 ¾ cups granulated sugar

250 g/ 8.8 oz/ 2 cups all-purpose flour

eggs (medium Germany, large US)

150 g/ 5.3 oz/ scant 2/3 cup sour cream

Glaze:

g/ 1.7 oz/ scant ¼ cup unsalted butter

g/ 0.7 oz/ 1/8 cup pure cocoa powder (unsweetened)

ml/ 1 fl.oz/ 1/8 cup milk

g/ 3.5 oz/ 1 cup icing sugar

Topping:

175 g/ 6.2 oz white chocolate

230 g/ 8.1 oz/ 1 cup cream cheese, room temperature

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil, while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.

Preheat the oven to 200 degrees Celsius/400 degrees...

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Butter a springform (23-24 cm/ 9-10 inches), sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.

In a large bowl, mix together the sugar,...

In a large bowl, mix together the sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa-butter mixture. Mix well.

Pour the batter into the prepared form. Bake...

Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.

Using a toothpick, poke holes over the entire...

Using a toothpick, poke holes over the entire cake.

Place the cubed butter, cocoa powder, milk, and...

Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.

Pour the glaze over the poked cake.

Place the springform on a wire rack and...

Place the springform on a wire rack and let cool completely.

Chop the white chocolate finely. Place it in...

Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.

Place the cream cheese in a bowl and...

Place the cream cheese in a bowl and mix it shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.

Slowly, start adding the melted chocolate, 1 tablespoon...

Slowly, start adding the melted chocolate, 1 tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

You can use it immediately or let it...

You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Carefully remove the cake from the springform. Place...

Carefully remove the cake from the springform. Place it on a serving platter.

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