Chocolate Lover’s Chocolate Cake
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A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
When my kids were babies, I started a baking business specializing in cakes and cupcakes. Before I opened, I tested every chocolate and yellow cake recipe under the sun, often baking into the wee hours. My husband would wake up in the morning to find the countertops covered with sweets. He thought I’d lost my mind—little did he know I was just discovering my passion for creating recipes, which was the spark for starting my blog! This rich chocolate cake (and its chocolate cupcake version) is a standout from those early baking adventures.
The cake itself is wonderfully simple—a one-bowl wonder that yields a tender, deeply chocolate crumb. And the frosting, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most chocolate frostings, which can be temperamental and take hours to set. This is my son, Zach’s, favorite cake.
“My search for the ultimate chocolate cake is over!”
What You’ll Need To Make Chocolate Cake
For the Cake
- All-Purpose Flour: The base of the cake; spoon the flour into your measuring cup and level it off with the back of a knife to ensure accuracy.
- Granulated Sugar: Adds sweetness and helps create a moist and tender crumb.
- Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. Note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity.
- Baking Powder and Baking Soda: These leavening agents help your cake rise (understand the difference between baking soda vs baking powder).
- Eggs: Add structure, richness, and stability to the batter.
- Vegetable Oil: Adds moisture; oil-based cakes tend to stay moist longer than those made with butter.
- Sour Cream: Adds richness and a subtle tang.
- Vanilla Extract: Complements the chocolate flavor.
- Jump to the printable recipe for precise measurements
For the Frosting
- Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand.
- Butter: The base of the frosting; make sure it’s softened but still cool.
- Confectioners’ Sugar: Dissolves easily, preventing any grittiness in the frosting.
- Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor.
- Light Corn Syrup: Adds gloss and sheen to the frosting; it also helps stabilize the texture.
- Vanilla Extract: Adds warm, aromatic flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cake Layers
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine.
Add the eggs, oil, and sour cream.
Mix on low speed until combined.
Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
Divide the batter evenly between the prepared cake pans.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake layers in the pans on a rack for 10 minutes, then invert onto a wire rack to cool completely.
Step 2: Make the Frosting
Place the chocolate in a microwave-safe bowl. Cook in short bursts, stirring in between, until the chocolate is melted.
In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt. Process until smooth, about 30 seconds, then add the corn syrup and vanilla.
Process until just combined, then add the lukewarm melted chocolate and pulse until smooth and creamy.
Once the cakes are cool, place one layer on a serving plate and spread 3/4 cup frosting over it. Add the second layer and spread the remaining frosting over the top and sides. The cake keeps for a few days in a cake dome or airtight container; freeze the cake layers for longer storage.
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Chocolate Cake
A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers.
Ingredients
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
- 2 cups granulated sugar
- 1 cup unsweetened natural cocoa powder, such as Hershey’s
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 cup sour cream
- 1½ teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- 8 ounces semi-sweet or milk chocolate, broken into small pieces (see note)
- 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
- 1¼ cups confectioners' sugar
- ½ cup unsweetened natural cocoa powder, such as Hershey’s
- ⅛ teaspoon salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
For the Frosting
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, confectioners’ sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
- The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
- Make-Ahead/Freezing Instructions: The cake can be made up to one day ahead of time and stored in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
Nutrition Information
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- Per serving (16 servings)
- Calories: 550
- Fat: 30 g
- Saturated fat: 15 g
- Carbohydrates: 73 g
- Sugar: 55 g
- Fiber: 4 g
- Protein: 5 g
- Sodium: 320 mg
- Cholesterol: 69 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I bought the Once Upon a Chef cookbook.
In it, this recipe does not have any vanilla extract in the cake. Is this a mistake in the above recipe, or do I need to add the 1 1/2 tsp vanilla extract to the cake?
Thank you
Initially, I decided to omit the vanilla, but I just ended up adding it to the blog version. (It will be good either way.) Hope that clarifies!
Hi there. Thanks for all the fabulous recipes. I prefer a 9 x 13 cake instead of layers. How should I adjust baking time?
Glad you like the recipes! For a 9 x 13-inch pan, I’d start checking for doneness at 35 to 45 minutes. Hope you enjoy! 🙂
Hershey’s “Perfectly Chocolate” Chocolate Cake recipe from Hershey’s Kitchens I printed in 2008 is very close, except there is no sour cream in theirs. Their icing is simpler and is really, really good, with less ingredients and less work. The resulting cake/cupcakes are fabulous. If yours is as good, this recipe will be a winner.
I made this cake for my (chocolate-loving) sister’s birthday and again last week for my neighbor’s 65th birthday. I’m not a chocolate fan, and didn’t get a piece of either one, but I was assured they were wonderful. My husband licked the bowl and said it was delicious. Both cakes turned out beautifully, and the recipe for the frosting makes a generous amount, which I loved. I’m thinking of making cupcakes next time so poor hubby can have one before I give them away. Next time I’ll drag my stand mixer out of the back of the cupboard. I almost burned up my hand mixer by the time I added the water to the cake.
I don’t have a stand mixer. Do you think this recipe can get good results with a handheld mixer?
Sure, You’ll just need to increase the speed a little with a hand mixer.
Hello Jenn, I don’t have a food processor, can I use a kitchen aid stand mixer for the frosting? I would love to try both the cake and frosting.
Unfortunately, you really need a food processor for the frosting – sorry!
I used my stand mixer and it was perfect!
This will be a very novice bakers question… but, I am looking forward a chocolate cake that is rich and moist and dense (which your cake looks to be) but I’ve made most that turn out light and just not as moist/rich… which way would you describe yours as being?
Hi Patty, The cake is very moist but I wouldn’t say it’s dense. The frosting is super rich, so it all balances out.
Hi Jenn,
This looks so delicious! Is there a good substitute for sour cream? I have a dairy issue – can tolerate the butter with mild discomfort but sour cream is a big issue.
HI AM, I think Greek yogurt would work well.
My husband is lactose intolerant (with the exception of butter). Could one use mayonnaise or applesauce in place of the sour cream?
Hi Jennifer, I do think mayo would work. Please LMK how it turns out if you try it.
Try Green Valley Organics Lactose Free Sour Cream – it is a terrific product. Whole foods and other groceries carry it.
This is probably a silly question, but will this icing taste quite buttery? I’m just asking because I’d like to make it for a friend who has picky tastes. Thank you for all your amazing recipes.
Hi Natalie, The frosting tastes almost like a chocolate bar, especially if you use milk chocolate — it’s not buttery tasting (even though it has a ton of butter in it!).
Hi,
Thank for this recipe, it looks amazing and I want to try it out over the weekend. Just wondering – the cake list states the ingredients are for one 9 inch cake, but the instructions state to bake it in two tins… Can I just bake the entire mix in one 9 inch tin if I don’t want layers? Or should I go up to 10 inch one?
Thanks!
Hi Bint, sorry for any confusion – this makes one 9-inch layer cake. You won’t be able to fit the batter in to a 10 inch pan but if you want to make one layer, you could use a 9 x 13“ pan. I’d start checking for doneness at 35 to 45 minutes. Hope that helps!
Lol, I should have read more clearly! Will do the two 9″ – thanks!
Perfect timing! Planning to make this chocolate cake for a family birthday tomorrow. Question: do you stack the layers right side up or bottom side up? Also, do you bother leveling the layers?
Love your recipes and looking forward to the new cookbook 🙂
Hi Kimberly, These come out pretty level so I don’t level them. I usually place the bottom one bottom side up and the top one right side up, but again it really doesn’t make much difference with this cake. Hope your family enjoys it!
Hi Jenn,
The cake was a complete showstopper! My MIL, who turned 85, loved the chocolate on chocolate and my FIL, who isn’t the biggest chocolate dessert fan, had two pieces. Thanks again for sharing all your delicious recipes and professional advice.
Hello Jenn,
Can I use honey instead of corn syrup?
Hi Joyce, I haven’t tried it so can’t say for sure if it would work — and I think honey would lend a taste of its own. Corn syrup adds sheen and also gives the frosting a smooth, silky texture.