No word of a lie, this is THE BEST MOIST CHOCOLATE CAKE recipe on the internet. If you've been looking for it, then look no further... THIS IS IT! It's so easy to make without a mixer and in one bowl, and it is incredibly chocolaty with the best chocolate fudge frosting. But WARNING: This post contains the word "moist" at least 10 times. You know when you make a whole cake for a household of two (that's 1, 2 people!) and the cake lasts maybe 4 days... and when I say "lasts" I mean against its will because we ate it all and not because it doesn't keep well. In fact this BEST Chocolate Cake is so moist that it keeps for over a week without drying out and actually improves with age! If you do prefer a smaller cake, try my smaller Ultimate Moist Chocolate Fudge Cake.
WHY THIS RECIPE WORKS
- SO EASY to make - this cake can be made in one bowl with a whisk! You don't need a mixer, although I often use my electric hand mixer to make it.
- Moist chocolate cake - the cake is SO super moist! It has the softest texture and stays moist for days without drying out.
- Perfect crumb texture - the crumb structure on this cake is so even that it looks like a store-bought cake that is full of emulsifiers, except this is homemade with real, simple ingredients!
- Rich chocolate flavor - you will love the smooth and rich chocolate taste that shines through these cake layers.
- Fudgy chocolate frosting - I use a rich chocolate ganache made with sour cream for the frosting. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made!
- No buttermilk - buttermilk is a great ingredient, but it is also not a common ingredient and many people do not stock this in their refrigerator regularly. So, luckily you don't need buttermilk to make the best chocolate cake recipe!
INGREDIENTS FOR THE BEST MOIST CHOCOLATE CAKE
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- All purpose flour - you do not need specialty cake flour to make a wonderful chocolate cake. Just be sure to measure your flour correctly! Adding too much flour is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off. This batter is meant to be quite runny so refrain from adding more flour to make it thicker.
- Granulated sugar - simple white sugar will keep this cake sweet and moist.
- Brown sugar - a bit of brown sugar will add a hint of molasses flavor for extra richness to enhance the chocolate taste.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave it out!
- Cocoa powder - you can make due with cheap flour, sour cream, milk and oil but you should get your hands on some good quality cocoa powder! It’s the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
- Eggs - two whole eggs will set the structure of this cake and help emulsify the batter.
- Sour cream - one of the secrets to the best moist chocolate cake recipe is sour cream! And a lot of it. Sour cream contributes the dairy undertones, rich flavour and body (thanks to its high protein and fat content) that oil-based cakes lack. Full fat sour cream adds richness and dairy notes to this cake in the absence of butter.
- Oil - this is an oil-based cake. Although I LOVE BUTTER, oil makes cakes ultra moist since it is liquid at room temperature. Plus, with this intense chocolate flavour and the sour cream, you won't miss the butter.
- Hot coffee - this recipe is unique in that uses hot coffee in the batter. The hot liquid dissolves the sugar and activates the leavening agents so that the cake begins to rise and set instantly. It is also the reason why this cake is so moist.
- Dark chocolate – you'll need pure dark chocolate to make the frosting. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
HOW TO MAKE BEST MOIST CHOCOLATE CAKE: STEP BY STEP INSTRUCTIONS
This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one!
- STEP 1). Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- STEP 2). Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well.
- STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
- STEP 4). Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- STEP 5). Bake. Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
EXPERT BAKING TIPS FOR THE BEST MOIST CHOCOLATE CAKE
- Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
- Do not reduce the sugar - the right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
- Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean.
- Make cupcakes too! You can also use this recipe to make cupcakes. It makes about 18 cupcakes that will take 15-20 minutes to bake.
BAKING SCIENCE: WHY THIS RECIPE WORKS
This cake is almost like magic because the batter is so fluid that you will be nervous that it won't work, but trust the process! There's science behind the proportions.
- Sugar:flour ratio - there is more sugar by weight compared to flour in this recipe and mixing the sugar into the flour breaks up the flour particles and reduces the risk of gluten-development. That's because sugar competes for water and will bind the water to prevent it from being absorbed by flour during the mixing stage so that the risk of developing gluten is less.
- Cocoa particles - cocoa powder has some starch and does contribute some function of flour to provide structure to the cake, however it does not contain gluten proteins. When the cocoa is dispersed into the flour, it helps to break up the flour particles and also interferes with gluten development.
- Water:sugar ratio - there is a lot of moisture in this cake and that wouldn't work if there was less sugar. The sugar binds the water to prevent it from evaporating out, and during baking the starches in the flour and cocoa powder slowly hydrate and swell. They eventually set into a gel network to create the soft moist crumb structure.
RECIPE FAQ
Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.
Sour cream really makes this cake delicious, but if sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! and if you can't get sour cream where you live then you can substitute with fill fat Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.
Yes! You can use hot water if you cannot drink caffeine. Or, you can use decaf coffee. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1-2 teaspoons of instant coffee for 1 cup of hot water.
It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.
I normally scoff at a cake recipe that uses only oil and no butter since butter is superior for its flavor. However, oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.
If your cakes baked up flat, it may be that your raising agents are no longer active, so be sure to use fresh baking soda and fresh baking powder. It may also happen if you let the batter sit out for too long before baking. In this case the leavening agents will react in the batter and release gases before the batter sets and the gas will escape through the surface of the batter instead of being trapped as air bubbles in the cake crumb structure.
If you prefer to use a 9x13-inch pan, then try my One Bowl Chocolate Sheet Cake recipe! It is so fluffy, moist and fudgy with a dark chocolate cream cheese frosting.
Yes you can! It works great. In this case, bake them for 18-20 minutes.
This recipe for chocolate frosting makes just enough to fill the cake and lightly coat the sides. I don't prefer a heavy coat of frosting, however if you prefer more you can easily double it or make 1.5x the recipe. The main change will be that it will take longer for it to thicken to a spreading consistency.
Yes! I often make the cake layers in advance and freeze them for when I need them. To do this, let the cake layers cool completely on a wire rack. Once cool, wrap them individually in plastic wrap, and then wrap them in tin foil. Place them in a resealable plastic bag and freeze for up to 3 months.
I'd say it's Hershey's Perfect Chocolate Cake recipe from an old cookbook I have. Ina Garten's Beatty's Chocolate Cake is also quite popular, however this recipe is not to my taste due to the imbalance of chemical leavening (far too much baking soda) and high amount of sugar. My recipe has the right amount of baking soda that won't leave you with a soapy taste and creates nice lightly domed even layers. It's also just the right amount of sugar to make this cake moist without being too sweet or gummy.
Sugar and liquid will create a moist cake among several other things. Having the right proportions of wet and dry ingredients is important when creating a moist cake recipe. Sugar is hygroscopic which means that it strongly binds water and will hold moisture in. Being cautious to not over-mix will also ensure that the cake is soft.
HOW TO MAKE THE BEST CHOCOLATE FROSTING
We haven't even discussed this frosting yet. Ohhhhh... this frosting. It, too, is made with sour cream and holy heaven! It is rich. I highly recommend you top this cake off with this recipe for the BEST Chocolate Frosting.
Happy Baking!
If you love cake, check out these recipes!
Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake Sticky Toffee Date Cake Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down CakeFor the love of chocolate
Looking for more decadent chocolate recipes? Try these:
Chocolate cake love
Here are more delicious chocolate cake recipes:
The BEST Moist Chocolate Cake recipe
Ingredients
- 1 ¾ cup 250g all-purpose flour
- ⅔ cup 56g cocoa powder (I prefer this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup 200g granulated sugar
- ½ cup 110g packed light brown sugar
- ¾ teaspoon salt
- 2 large eggs
- ½ cup 120ml vegetable oil (I prefer sunflower oil)
- ¾ cup 180ml sour cream
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 240ml hot coffee
To make a single layer chocolate cake, try my ULTIMATE Moist Chocolate Fudge Cake.
And if fudgy chocolate brownies are your thing, try my BEST Thick Homemade Brownies.
Instructions
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
- Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting!
Rudy
This looks incredible!!
If I wanted to use 4-inch pans, how would you adjust the recipe and oven instructions?
christina.marsigliese
Hi Rudy, it depends on how many 4-inch layers you plan to make.
Marieke
Turns out perfect every single time! Love this recipe so much.
christina.marsigliese
Thank you so much Marieke!
Christiane
Hi. I'd like to make this cake for a special celebration but scale it to serve 20. If I double the ingredients and use large pans (12"), how long should I bake it?
christina.marsigliese
Hi Christiane, it depends on how many pans you use... do you know?
Gemma
I’ve been making this recipe for 4 years and it never disappoints. It’s truly the best!
christina.marsigliese
Thank you Gemma!
Gurdeep Kaur
Love this recipe
Auntie Em
Any suggestions for making this in a 13"x9" pan, just as a one-layer cake? I'm thinking ingredients would remain the same, but baking time and temperature?
christina.marsigliese
Hi there, yes it's totally possible. Cooking time will be closer to the upper end. Check out my Moist Chocolate Sheet Cake recipe which is baked in a 13x9-inch pan.
Sheryl
Hi, do you reckon I could bake these all in one 8" round pan? Before cutting into half.
Swedish_chef
I did this today, had to mess with the heatzones, but 1 hour, first half hour heat from above and below, 15 under, 15 over, don't know if that made sense, but magical result
christina.marsigliese
Hi! That's great that you know your oven so well. It's the sign of a good baker. Thanks for your comment!
Grace
What does your comment mean?
Clara
Hi! Can i use cake flour to make the cake lighter? Also can i use all purpose cream and vinegar as substitute for the sour cream?
christina.marsigliese
Hi Clara, cake flour will make the cake firmer actually. This recipes requires sour cream or yogurt. Cream with vinegar will not work.
Joey kiluchi
Not sure if I did something wrong but this recipe was not sweet and sort of dry, the taste of devils food cake.
christina.marsigliese
Devil's Food Cake is delicious. However, did you add all of the 1 1/2 cups of sugar?
Andrea
The best chocolate cake you could possibly make. I make it atleast twice a month and it never fails. It is rich but not overly sweet, light, and very moist. Better than cake shop cakes. Can't wait to try more recipes.
christina.marsigliese
Wow what a glowing review. Thanks so much Andrea!
Fujie
I'd love to try this recipe, the ingredients seem to be the right ones for the type of result I'm looking for. Could you tell me if you bake both pans at the same time (one on top of the other)? Or, do you bake them one after the other? As you mentioned that the batter should not sit for a long time, I'm afraid to get a flat cake.
christina.marsigliese
Hi Fujie, yes I bake them at the same time next to each other. If your oven has hot spots, then you can rotate sides halfway through baking.
Jake
Yep, this is the BEST chocolate cake recipe I've ever had. This sat in my fridge for a few days and was still moist and tasted fantastic!
christina.marsigliese
Thanks so much Jake! I love how well this cake keeps too!
Adele Gregory
Hello,
I can see in the comments that this is a good cake for stacking but is it firm enough to cover in sugar paste for a celebration cake instead of the frosting? Thanks
christina.marsigliese
Hi Adele, it's very moist so maybe you will need to first apply a crumb coat of buttercream before the sugar paste.
Ly James
I only had 9 inch round cake pans…I followed the recipe and baked for 23 minutes and came out perfect!!! So moist and delicious 😋
christina.marsigliese
Hi Ly, I'm so glad it worked out for you!
Monica Gosal
Looking forward to baking this cake…but are you able to recommend an egg substitute? Thank you
Jenny
Does the coffee flavor come through strong? Just curious about making this for someone who doesn't like coffee?
Jennifer
Jenny, it shouldn't it enhance the chocolate flavor.
Elias
Far and away this is the best chocolate cake I've ever had. I love how simple it is too so it will be my default cake recipe from now on!
christina.marsigliese
Thank you Elias!
Mark
Can I bake this in an Air fryer? If so how long is the cooking time please?
I have made this cake several times and it’s delicious 😋
christina.marsigliese
Hi Mark, thanks! I don't own an air fryer so I'm sorry I can't advise on this.
Marisa
This chocolate cake recipe is the ONLY recipe I will ever use again. It is truly moist and stays that way for days, even in the refrigerator! I have had multiple people who are not chocolate cake fans tell me that they love this cake! I use this recipe for cupcakes with the same excellent results! Thank you for this!
christina.marsigliese
Hi Marisa! Thank you so much for this wonderful review. I'm so glad this recipe works so well for you!
Bharathy
Hi, the recipe above says 1-2 tspn of instant coffee with 1 cup of hot water. In the other comments below, I read as 2 tbspn of instant coffee to 1 cup of hot water. I'm looking forward to make this recipe this week. Kindly let me know how much instant coffee I need to add to 1 cup (240ml) of hot water. Thank you.
christina.marsigliese
Hi Bharathy, it would be 1-2 tsp instant coffee.
Sharon
I made this cake & it was by far the best chocolate cake I have ever had!!! I will definitely make this again. Thank you!
Jessica clark
Best cake ever!!!
Theresa Walstra
Easy to make this delicious cake
christina.marsigliese
Thanks so much Theresa.
Jennifer
I'm going to try this recipe tomorrow would cake flour work for this recipe or is regular flour better?
christina.marsigliese
Hi Jennifer, unbleached all purpose flour is better. With cake flour it may be too firm and crack if it is chlorinated.
Sarah D
I made this cake last night and it was so easy and absolutely the best chocolate layer cake I've ever made! This recipe is a winner!
christina.marsigliese
Thank you so much Sarah!
Lou
This cake is SO delish! I was a bit worried because I only had 2 - 9" cake pans, and having read the comments, I knew that the recipe as written wouldn't work for a 9" pan. So, using today's technology, I asked an AI to make the adjustment to the ingredients allowing for the 9" pans. It nailed it! And the results were heaven! I didn't change a thing other than the adjustments to the ingredients. Bonus: I get MORE cake!
Patricia
How did you find alternative measurements for 9 inch pans ??
Rachel
Hello is all purpose flour plain flour ? If not can I use plain ?
Also do you have a vanilla recipe please
christina.marsigliese
Hi Rachel, yes AP flour is the same as plain flour. You can use my Best Vanilla Cupcakes recipe - it's so good!
Amanda Njozela
This was my 3rd time making this cake, I absolutely love how easily it comes together but it tastes like a master baker made it. Anyway this time around I miss read the recipe and left out the brown sugar. Despite this the cake still tasted great, the whole family loved it.
christina.marsigliese
Hi Amanda, thank you so so much!
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Cheryl
Hi! Would it make much of a difference if I substitute Unrefined Coconut Sugar for regular granulated sugar? The coconut sugar I have is vey fine. Thanks
christina.marsigliese
Hi Cheryl, yes it will make a difference in the texture. If you want to try it, make sure you use the same amount by weight as coconut sugar is less dense than granulated cane sugar.
Lizzy
Hi! Is it possible to use Dutch process cocoa powder? Thanks!!
christina.marsigliese
Hi Lizzy, yes it works!
Fateha
I love a good moist cake,my go to recipe is bbcgoodfood, I'm in the UK so it's not failed me,but this popped up on my insta so of course I have to try another moist chocolate cake. So plan is this weekend. I'm intrigued by the sour cream, so I'll let you know how moist my cake turned out. 😋
christina.marsigliese
Hi Fateha, let me know how you like it!
Jen
Hi! Wondering how many cupcakes I would get from the recipe?
Anon
Hi there, can you tell me, do you taste the coffee in this recipe? Thanks!
Alina
Hi. I can’t find anywhere the temperature for baking? I have a fan oven. Thanks
christina.marsigliese
Hi Alina, the recipe is in the recipe card at the bottom of the post.
Maya
Gorgeous recipe and I will definitely use again
i wanted to point out incase you don’t already know but using this website (on mobile) was VERY hard and took me a long time to find the measurements I needed and go to the section I wanted
christina.marsigliese
Hi Maya, I'm so sorry you had issues. Normally I get feedback that the site is user friends. There's a "jump to recipe" button at the top of the page that takes you directly to the recipe.
Jasmine
Hi, looks great! How much coffee do I use in 240ml of water? Xx
christina.marsigliese
Hi Jasmine, you can use 1 tbsp of instant coffee in 1 cup of hot water.
Luis
I just made it and came out perfectly! It’s so good and delicious, super moist and fluffy, the taste of chocolate is just amazing, I recommend it 100%, we just ate the whole cake in one sitting
christina.marsigliese
Thanks so much Luis!
Kate
I made this cake yesterday and when I checked it a couple of mins before the 30 mins, skewer was coming out clean and everything. However, on cooling, the cakes sunk back significantly from where they had risen to at the end of cooking. I measured precisely so I had used the right amounts of everything. What did I do wrong?
christina.marsigliese
Hi Kate, this can happen if there is too much baking soda added.
Jojo
Everyone loved the cake it was delicious and super easy recipe to follow. Just wondering would it be firm enough to stack for 2 tiered cake though? Seems quite crumbly. Or does it firm up after I refrigerate please?
christina.marsigliese
Hi Jojo, yes it stacks well!
Stephanie
What ingredient quantities would I need for a 6" cake please?
christina.marsigliese
Hi, probably reduce the measurements by about 1/4.
Jacqui
This is the most amazing moist chocolate cake!! Made the best ever birthday cake . . Everyone loved it!!
christina.marsigliese
Thanks so much Jacqui!
Shrinky
Amazing recipe! Made it into cupcakes and turned out great! Thank you
Not sure if I’ve missed it, but what’s the best way to store the cake? Room temp (live in a warm place) or fridge? How long can you keep it for as well please?
Marianne Snyder
Hi! How long baking time if I make this into ice cream cone cupcakes- 15-20 min? Thank you!! Making the cake as well!
christina.marsigliese
Hi Marianne, I think 15-20 minutes is a good guess!
Simon
Worked out great! I have leftover thickened cream, could I use that instead of sour cream to make again?
christina.marsigliese
Hi Simon! I'm afraid thickened cream has a much higher fat content and will affect the outcome. It also isn't acidified the same way as sour cream.
Sierra
Hello, wondering if it would be okay to use cacao powder instead of cocoa?
christina.marsigliese
Hi there, cocoa powder is the correct ingredient.
LadyShaz
Hi,
Tried this recipe early morning today, and it's winner! I haven't even frosted it. I stole few spoons into cupcakes, so that I can steal a taste before frosting.
Thank you
christina.marsigliese
Thank you so much!
Colleen Sandercock
The recipe looks yummy I want to make but I was wondering if I used two 6 inch x 3 inch cake pans how to adjust the temperature and baking time?
christina.marsigliese
Hi Colleen, I think the baking time would be slightly less since there is less batter spread out across the 3 pans. Maybe 5 minutes less?
GOOD!
GOOD!
Sally
This is one of the best cakes I’ve ever made / tasted. I had so many compliments on it. Thank you xx
christina.marsigliese
Thank you Sally!
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Robertorip
Hello guys, glad to join you
Jane Young
What can I substitute the coffee with since I don't like coffee flavoured cakes.
christina.marsigliese
Hi Jane, it doesn't taste of coffee at all, but if you wish to leave it out you can use hot water.
AgnesFuell
Hello, dear friends!
What do you recommend? What is the best game to play where the chances of winning are higher?
desta
How long does it take to beat the cake mixture so that it is evenly mixed?
christina.marsigliese
It takes about 1 minute in total.
Raymond Gordon Smith
I made this cake for family and neighbours who couldn't get enough of it....an absolute success!!!
My son has coeliac and I was wondering if I could make the changes necessary to enable him to enjoy this also?
christina.marsigliese
Hi Raymond, thanks so much! I've heard great things about Bob's Red Mill 1:1 GF flour mix as a substitute.
Martin Heuschober
what can i do to avoid cracks in the top of the cake, to bake with steam?
and is it normal for it to reduce about 30% height after taking it out of the oven?
christina.marsigliese
Hi Martin, it could be that your oven runs hot so try baking 25 degrees F lower next time. The cake does settle slightly down about 0.5cm in height but not more than that.
Omneya
Hi , why do you describe sugar as a dry ingredient
christina.marsigliese
Hi Omneya, sugar is not a liquid (it is a solid), therefore it is dry.
Melissa
Actually, sugar IS usually considered a wet ingredient because when heated it turns into a liquid state.
christina.marsigliese
Hi Melissa, yes that's true but when we use it in baking it is in its dry state.
Izzy
I live a mile high in the mountains are there adjustments that I need to make for higher elevations?
Lisa
Hello! Made you moist chocolate cake and chocolate frosting and OMG. The guests ate half the cake and asked to take the other half with them lol. I will make another one for me. Thank you. ?
christina.marsigliese
Thanks so much Lisa! I'm glad it was a hit!
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ilze
Hi absolutely love this cake. can i use the batter for cupcakes?
christina.marsigliese
Hi Ilze, yes this recipe works great for cupcakes!
ilze
Thank you very much. Everyone loves this recipe so much xxx
christina.marsigliese
You are so welcome!
Anna
The absolute best perfect every time!
christina.marsigliese
Thanks so much Anna!
Lily
Hello i am making this recipe currently - i just added the coffee however my batter is very runny? Is this how it is meant to be? Please let me know! Thank you for your time.
christina.marsigliese
Hi Lily, yes the batter is very runny. It’s supposed to be that way.
David
Whoop. Because it was so runny I thickened it up with a bit more flour. I hope it’ll be ok? As it is a birthday cake for later. Because I didn’t have my glasses o didn’t see the 8inch tins. So I put it in a 9 inch cake tin.
christina.marsigliese
Hi David, the recipe is correct as written and the batter is supposed to be thin. It's also best in 8-inch pans since there is not enough batter for two 9-inch pans.
Patricia
Both, the cake and the frosting, are the best thing on Earth. I have lost count how many times I have made it and it is just perfect. Moist, yummy and very easy to make. A smash hit every time.
Thank you for the recipe.
christina.marsigliese
Thank you so so much Patricia! I'm so glad you love it.
Ally
Have tried your recipe for a tier cake
It came out really well
I used cake flour
I love it
Thank you for the recipe
christina.marsigliese
That's wonderful Ally! Thank you.
Peter
I used a Bundt pan. Hope it will work. I am cutting down the time but don’t know how much. Anyway the cake will be looking good even if is burnt.
Laura Spargur
What is the cooking time for using 13x9 pan??
christina.marsigliese
Hi Laura, probably about 25 minutes.
Brenda
Hands down the BEST chocolate cake recipe I have EVER made. Unbelievable!!
christina.marsigliese
Thank you so much Brenda!
Shannon
on the scale from light and fluffy to dense and fudgy, what is the texture of this cake like? I generally prefer chocolate cakes that are on the denser side.
Andie Perez
This cake came out amazing! Perfectly moist and was so simple to make! Right in between fudge and moist
christina.marsigliese
That's so great! Thank you Andie!
christina.marsigliese
Hi Shannon, this is in the middle. It'd not dense, but it's not super fluffy either.
Niomi
Is the coffee 240ml coffee granuals? How much water do you add to this of so? Thanks
christina.marsigliese
It's 240ml prepared coffee. You can use 1 tbsp coffee granules in 1 cup of hot water.
Patricia
Fantastic recipe and very easy to follow. I´ve made it las week for my niece´s birthday and I will make it again next week for a friend
Kim
Thank you for this very easy chocolate cake recipe! My whole family loved it! I bake lots and this is definitely one of my favorite recipe.
christina.marsigliese
Thank you so much Kim!
Vee
Perfect, thank you! The texture is exactly what I love in a cake and have never managed to create before. At first I thought it didn't taste chocolatey enough but that was while it was still warm and I picked some bits off the top. After it cooled down and had your frosting added - which is also absolutely delicious - it's a great cake. Thanks so much for both recipes. I am keeping these!
christina.marsigliese
Thanks Vee, I'm so glad you enjoyed it!
Amy A
Can I just decaf coffee? Thanks for responding! ?
christina.marsigliese
Hi Amy, yes it works perfectly!
AmericanlivinginEurope
This recipe looks great but I am quite confused by the measurements. It says 1 3/4 cups of flour or 250 grams. One cup of AP flour is equal to about 120 grams so if I were to use the conversion above I would have to add over 2 cups of four. Which one is it?
Katherine
I have the same question.
Corrine
After I originally commented I appear to have clicked on the -Notify me
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There has to be an easy method you can remove me from that service?
Cheers!
Cheridan Hillyard
could I used hot chocolate instead of coffee ? ...I don't do coffee
christina.marsigliese
Hi Cheridan, you can replace the coffee with hot water.
Delphia
I absolutely love your website.. Great colors & theme.
Did you develop this web site yourself? Please reply back
as I'm attempting to create my own blog and
would love to know where you got this from or what the theme is named.
Thank you!
Shantell
Your style is really unique compared to other people I've
read stuff from. Many thanks for posting when you have the
opportunity, Guess I'll just book mark this blog.
Savannah
Will this cake hold up to being tiered?
christina.marsigliese
Yes it will if the cakes are smaller. It's quite a flexible bendy cake, so I would only stack up to 3 8-inch layers or 4 6-inch layers.
Liz
It looks so picturesque, I'm excited to pick up some sour cream today & make this 🙂 btw, sunflower oil becomes toxic when baked so use vegetable oil or coconut oil instead!
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Shy
I’m reading this recipe before I try it out I was wondering if it’s possible if I can add melted chocolate into the batter for an extra chocolatety flavor?
Lauren B
I just made this recipe two nights ago and followed it exactly as she suggested and it’s hands down the best chocolate cake I’ve ever had. I would stick to the recipe and you won’t be disappointed, it’s extremely chocolaty as it is intended to be made.
Shonah
Im thinking about making this for my nephews first birthday in april. What could I substitute the coffee for?
christina.marsigliese
Hi there, you can use hot water 🙂
Lauren B
Decaf coffee if it’s the caffeine but if it’s a flavor thing you don’t even taste it. This is the best chocolate cake I’ve ever had.
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Jenna
Why did my cake turn out runny ? Used the exact measurements and when I went to put in the coffe it got extremely watery and runny
christina.marsigliese
Hi Jenna, yes that's right. The batter is a very thin/runny batter.
Shonah
Im thinking about making this for my nephews first birthday in april. What could I substitute coffee for as i dont think my sister would be happy with coffee in it ?
Vani
I have used this recipe couple of times, turns out well but I see tiny tunnels despite giving it few taps to release trapped air. Also there is a funny after taste. Is it because of Dutch cocoa powder used with baking soda? Can I use natural cocoa powder instead?Thanks in advance for your response
christina.marsigliese
Hi Vani, It could be that your oven is running too hot which is giving you tunneling. As for the taste, the acid in the sour cream should neutralize the baking soda. However, if you are sensitive to it, then certainly use natural cocoa. It will be great!
fai
one you use brown sugar and other receipt not use brown sugar it makes different or not...and other question coffee should be hot or warm water when put in batter
christina.marsigliese
Hi Fai, yes it makes a slight difference in the flavor. You can see the recipe says "hot" coffee.
Kathleen Dobell
I just made this cake and it has turned out like two pan cakes. Nothingclike it looks in the photo. I followed all the instructions. However I did use 9inch pans. Would that be why they are flat???. I would really appreciate a quick response, because I do have time to make it again. It is for two very goos friends birthdays and I would like it to look like the photo!!!! And tast as good as it sounds!!!
christina.marsigliese
Hi Kathleen, the recipe is for 2x 8inch pans or one 9x13 inch pan. If you follow the recipe, you will have success - I promise.
Lisa Kattan
Will it make a big difference if I use only white sugar?
Kelleigh
This was easy, awesome, dense and moist.
Didn’t the night of the birthday gathering in the local pub!
I used instant pudding made with half milk and half whipping cream for between the layers and as the frosting so didn’t try your frosting recipe(yet)
Baked it in 9” pans because I didn’t have 8”…but have since bought 8” haha
Still turned out perfectly, just not as high and baked for a few minutes less.
Great recipe, thanks!
christina.marsigliese
Thank you so much Kelleigh! I'm so glad it worked out for you.
Kay
Hi Christina! I want to use your chocolate cake recipe and alter it to add orange flavor (by rubbing zest into the sugar and adding orange extract), but the orange-chocolate cake recipes that I've looked at omit coffee. Would the orange flavor conflict with the coffee?
christina.marsigliese
Hi Kay! The coffee in this recipe is just a background note and you don't even taste it. I just helps add body to the chocolate flavor. You can absolutely leave it in and add the orange flavorings.
Syeda
Made this cake with 3 6” round pans. Now I’m wondering if I can make it in a 12x18. Do you have suggestions?
christina.marsigliese
Yes! It would be similar to baking in a 9x13 inch pan. The instructions are in the FAQ section in the post.
Kristie
Did you have success using 3 round 6in pans for this recipe? My customers often wants 6in cakes instead of 8in, so I am hoping this recipe turns out well using 6in pans instead. I wasn’t sure if I needed to use 3 or 4 6in pans for this recipe or not. Thanks!
Olivia
A beautiful cake and so easy to make along with the chocolate fudge frosting. The best chocolate cake I’ve ever tasted!
Jennifer
Best chocolate cake I have ever made!
christina.marsigliese
LOVE IT! Thank you Jennifer! So glad you had success with this recipe.
mya
Best chocolate cake ever!!!!
christina.marsigliese
Thank you Mya!
Jacqui Lim
Oooooh this looks fabulous
Can I bake this in 3 x 6 inch baking tins? ( that’s the only size pans I have)
Please advise on temp and baking time.
Thanks.
So looking forward to hear from you.
christina.marsigliese
Hi Jacqui! Yes, I think that would work and maybe just bake for 20-25 minutes.
Desiree
I followed the steps exactly as written. My cakes took a couple more minutes but my oven runs low. It’s seriously the best chocolate cake ever.
Haley Reid
Hi there, would this cake be suitable for carving?
Elaine
Excellent cake, perfect flavours and texture. Easy to make. Delicious!
Roderick Barron
I made this for my mother's 93rd birthday and she loved it.
Roderick Barron
I made this for my mom's 93rd birthday and she loved it.
Anngela
Hi I want to try this recipe. Can I prépare it ahead of time? Like Thursday night for à Saturday afternoon birthday party? Thank you for your response in avance! 🙂
Roderick Barron
These recipes are absolutely delicious especially the moist chocolate cake I really enjoyed it and I also enjoy making them thank you
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Jennifer
Thanks for sharing this delicious cake recipe. And thanks for using metric measurements too. What do you define as “large” egg in grams? Thanks. Apologies if you’ve mentioned this on your site, but this is the first time I have visited your website.
christina.marsigliese
Hi Jennifer, thanks so much! A large egg weighs 57g with the shell on.
Nay
This cake is phenomenal. It is so simple to make, and turns out incredibly chocolatey and moist. Will make again and again. I even used the non-fat yogurt I had on hand instead of sour cream, and it's still amazing.
christina.marsigliese
Thanks so much Nay!
H
This is the best and easy to follow chocolate cake. I normally am not a fan of chocolate cakes but love chocolate. This recipe won me over. It’s the best !
D Change
Good info. Lucky me I came across your site by accident (stumbleupon).
I've saved it for later!
Betty
Cake turn out superb! Thank you for the recipe.
D Change
You could definitely see your expertise in the article
you write. The world hopes for more passionate writers such as you who aren't afraid to say how they believe.
At all times go after your heart.
Edwina Ling
Hi Christina,
Is this cake suitable to be used for multi tiered cake?
Thanks in advance
christina.marsigliese
Hi Edwina! Yes it absolutely is!
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I read this paragraph fully concerning the resemblance of hottest and earlier technologies,
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Marian
Best chocolate cake ever, I made it into four layers, raspberry jam and frosting between layers, outrageously delicious, everyone raved!
Trudy
This is a number 1 winning cake! My family absolutely loved it. Fantastic! This cake will be my go to chocolate cake from now on.
Bessie Ware
I haven't tried it yet but I'm on my way to making it now but it looks so yummy.i can't pass this one especially with sour cream my specialty
And the Hot Coffee Amazing.
d-change.net
Howdy! This post couldn't be written any better!
Reading through this post reminds me of my previous room mate!
He always kept talking about this. I will forward this write-up to him.
Fairly certain he will have a good read. Thanks
for sharing!
Lauren
Your recipes always come out 100! This is my favorite chocolate cake recipe ever.
Megan Venturino
Hello 🙂 I'm just wondering. I usually use Natural Hersheys cocoa powder. Will that work?
Victoria
I make this cake regularly and it never ever fails me.
christina.marsigliese
Thanks Victoria!
Nats
How to replace eggs?
Karen Naidoo
Wicked wicked temptation...chocoholics nitemare..
How dare you disrupt..my diet .
christina.marsigliese
Heheheh!
Jane
I LOVE this recipe. The cake is moist and light plus quick and easy to make. I’ve made it 4 times this week for various functions - scrumptious every time. I’ve just made 1 cake with the whole mixture each time cooking for an extra 10 minutes and it works perfectly.
So often chocolate cake is too rich or too dry. This is the best. Thank you ?
Jessica
Hello!
Could you give instructions on how I would make this in 2 10 inch cake pans? Temperature to cook and time please?
christina.marsigliese
Hi Jessica, you will probably need double the recipe for that and baking time will be similar or maybe 5 minutes longer.
Jacqueline
Hello
Can I use Greek yogurt instead of sour creme ?
Thank you
christina.marsigliese
Hi Jacqueline, yes, the substitutions are listed in the article 🙂
Ivana Lapadatović
Can you please write metric measurements in grams and millilitres? My daughter wants only this cake for tomorrows party
Sandra
I made this for my own birthday and it was exactly what I wanted! I think it’s a fantastic recipe.
christina.marsigliese
Thanks Sandra!
Shazia Arif
What can i use instead of sour cream?
christina.marsigliese
Hi Shazia, the substitution recommendations are in the blog post 🙂
Janet Scott
I used natural yoghurt. I made cupcakes and they came out lovely and were all eaten!
christina.marsigliese
Wonderful! Thanks so much Janet.
Pamhayi Nancy Makuwa
Thank you this is the best recipe I have ever had
DenGal
I was a bit worried because as I was adding the hot coffee the batter got very very runny. So, I only poured in about 6/7 ounces instead of the full 8 oz. However, this cake came out PERFECT. It's so moist and the flavor is unreal. I live in Denver and did not adjust for altitude, and clearly I didn't need to! I've never had much success with from-scratch cakes before, but given how this came out I am definitely going to be trying some more of your recipes. Thank you!
hanna
Where are the cookingtemperatures?
christina.marsigliese
Hi Hanna, the full recipe card is at the bottom of the article.
Candice
This is always my favorite chocolate cake any time. So easy, love it.
Imani B
Loved the cake! I added good coloring and accessorized it…turned into a skull Halloween cake! Looked wonderful and started great!
christina.marsigliese
Omg how creative! Thanks for sharing Imani.
Dana
Where should I store the cake with the frosting?
(I think last time I made it I stored it in the fridge, but the frosting got hard and wasn't as good as a room temperature frosting).
christina.marsigliese
Hi Dana, this cake keeps well at room temperature for 3 days, covered. The frosting will harden over time since it is a ganache.
Parisa Modarres avval
Thanks for your perfect recipe
Charlene Clemens
Charlene : I just found you when I searched for Best Chocolate Cake .
Your recipe lived up to its title and I just took my first sample and it’s soo
Moist, Chocolatey, and a Beautiful presentation!
I look forward to jumping into your other recipes in the future.
Thank you for being willing to help others become better bakers!?
Kloe
Not overwhelmingly chocolatey! Perfect for a family gathering. I double the recipe & used water instead of coffee and did a three tier chocolate cake
Went down an absolute treat!!
Namrata
Thank you SO SO SO much for this recipe. It's always a hit, always turns out perfect and everyone always loves it...
Occasionally if sour cream is not available what's the best replacement?
Tasha
Perfectly moist, easy to make, clean taste and keeps well.
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Amazing cake. I'm always asked to bring either a pasta dish or my bacon bread when going to friends. I think I might be asked for this regularly going forward.
Nora
Best chocolate cake in the whole world. Everyone needs to make it.
Yourprivateproxy
Hello! This post could not be written any better! Reading this post reminds me of my previous room mate! He always kept talking about this. I will forward this post to him. Fairly certain he will have a good read. Thank you for sharing!
Ingrid Wuilmet
I made this for a layered birthday cake and it was absolutely amazing!! From now on my go-to chocolate cake recipe!!!
christina.marsigliese
Hi Ingrid, I saw your reel on IG! It looked amazing! Thank you.
QINISO MASONDO
Will the cake come out fine if I only use white sugar?
christina.marsigliese
Yes it will still work.
Ritu Majmudar
Hi,
Thank you for sharing such a wonderful yet easy to follow recipe . One question though, can i replace eggs? What can be used in place?
Rachel
I cannot wait to try this cake! I have been on the lookout for a great chocolate cake. I tend to like sweeter chocolate. Can I replace the dark chocolate with semi-sweet chocolate? If so, do I need to change the proportion of cream?
christina.marsigliese
Hi Rachel, yes semi-sweet chocolate will work in the frosting. Enjoy!
Gugapriya
Hii mam,how to prepare sour cream!!! Pls reply gotta bake for my niece birthday this week??
Karen
I love this recipe, it is one of my favorites. It's not too sweet, it's perfect.
The cake and the ganache 5 ☆
Lillian Miller
Absolutely love this cake! So moist. It tastes like the goofy slab cakes if you know what i mean
christina.marsigliese
Thank you Lillian!
Mikana
Hello,
Is there any alternative for sour cream?
christina.marsigliese
HI Mikana, yes the substitution recommendations are in the FAQ section in the article 🙂
Mallory
This is the most perfect chocolate cake! It is extremely moist and not too sweet. I made no changes and it turned out perfect.
christina.marsigliese
Thanks Mallory!
Selina
Hi what if I only have brown sugar? Will that still work
christina.marsigliese
He Selina, yes it will work.
Joni
I made it a few times and it is fab! It's easy and very moist. Love it. Thanks!
Ella
I was planning on making this amazing cake for a baby shower.
*Would you recommend on double the recipe/making it in a smaller pan for it to be higher? Or do you think one cake should be enough? (~10 people)
*I was thinking of making white (vanilla) frosting instead of chocolate frosting, do you have a recipe for that?
Thank you so much!!!
christina.marsigliese
Hi Ella, I would recommend making this recipe twice (doubling it) and making a 4-layer 8 inch round cake to serve 10 people if you want a bigger presentation. Otherwise this cake serves a modest 10 people. There are vanilla frosting recipes in my cookbooks too.
Palak
Can you tell a substitute for eggs ?
Jane
What altitude do you live at? Just wondering if I'll need to make adjustments for my altitude
christina.marsigliese
Hi Jane, I'm at ground level 🙂
Cheryl-Anne
I made this for my son's birthday party and I was nervous to make a cake from scratch but it was so easy and it came out perfectly moist and very delicious. Thanks for helping me make his birthday celebration a success!
Beverly
This was absolutely delicious and hit all the right notes, moist, not too sweet tender crumb, it truly made for a show stopping dessert. The frosting was amazing and very easy to work it. Though, I have made Ina's famous chocolate several times, it's never been soapy but a bit too sweet. I love that your cake does not use extra large eggs. Additionally, your frosting doesn't require a raw egg which can be dangerous is summer and to those with compromised immune systems.
Claire
Still my go to recipe for chocolate cake. I’ve tried many others and this one is the best.. no need for silly ingredients like mayonnaise.
Nidhi
Hey Christina 🙂 have always been your fan . Was going to try out this one . Can I use flax eggs instead of normal eggs ? Anything else I can go to make it eggless ? Thanks so much for your advice .
Betsy
Absolutely delicious & easy to make! Can I make this into a bundt cake? If so, how long would I bake it for?
janet baird
This cake really is the BEST. I made now for the fourth time.mine in a Bundt pan and it came out wonderfully! Just making it
christina.marsigliese
That's awesome! I love how it works in many different pans. Thanks Janet!
Super Sue
What an amazing cake! Made this for my adult daughters birthday. She is allergic to vanilla, so we substituted with maple syrup. Kept everything else as per the recipe. What a winner! Everybody loved it, including my husband, who “hates chocolate cake”!
christina.marsigliese
Thank you Sue! I'm so happy your daughter enjoyed the cake!
Noor
Hi, Can i use dark brown sugar instead of light brown sugar?
Thank you
christina.marsigliese
Hi Noor, yes you can
Musarret Shar
Quick easy and oh so delicious. Definitely saving this 1!
christina.marsigliese
Thank you Musarret!
Noor
Hi, Can i use dark brown sugar instead of light brown sugar?
Thank you
Lisette Kuus
I want to make this for a birthday but how many ounces of batter is this or how big round pan for two layers of this?
Thank you!!
Ashley
I don't know how this is going to come out..I am a little frightened. I weighed everything and measured everything else correctly, but the batter seems more like a soup than a batter. I am baking it right now so I am hoping it comes out right because I don't have time to bake another.
christina.marsigliese
Hi Ashley, that's correct - this is a very runny batter. Don't stress!
Saima
Hello your recipe turned out amazing but I like less sweetness in cakes can less the suger qunttity???
christina.marsigliese
Hi Saima, sugar makes cakes moist so if you reduce the sugar it will also affect the texture.
Anonymous
My grandson aged5 says "the best cake ever"- an accolade!
christina.marsigliese
Awww - I love it! Thank you.
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It抯 actually a nice and helpful piece of information. I am satisfied that you shared this useful info with us. Please keep us up to date like this. Thanks for sharing.
Winnie
Substitute for sour cream?
christina.marsigliese
Hi Winnie, yes I have substitution recommendations in the article 🙂
Deborah
Thank you so much Christina for a wonderful Chocolate Cake recipe. As you said this cake is so moist and full of chocolate flavor. My Black Forest Cake turned out so delicious! This recipe is a keeper.
christina.marsigliese
I love that you turned it into a black forest cake. Thank you Deborah!
RDbaker
I had high expectations for this cake and it totally delivered. It's so easy and has the softest texture with such little effort. I'll make it again for my Dad's birthday!
Andi
Nothing tops this recipe. I've made so many different chocolate cakes in my time and I always come back to this one. highly recommend it!
Diane
It went together easy enough. But it didn't rise much at all. Measured everything carefully (I weigh all the dry ingredients). Maybe it's not supposed to rise much? It's still cooling so don't know about the consistency yet. It smells wonderful though!
christina.marsigliese
Hi Diane, these cakes rise well, but just about 1.5 inches. They make 2 nice even layers so they're perfect for layering. Make sure your oven is an accurate 350 degrees to get the right rise, and use 8-inch pans. Thanks for taking the time to comment!
Danielle
Hi there, l found the cake didn't rise very well at all. I weighed everything out, but still didn't get the lift l was hoping for. I'm not sure if the picture you've posted is the same cake tbh. As l cooked it twice over, one as the original recipe the other with SR flour same rise....l hope it tastes good as it's for a family function.
Gina
Delisious, easy and moist. Very impressed!
Jeeches Ave-Kneel Quiñonesneel Quinones
Look yummy. I will try this recipe ..thanks mam.
I will bake this for my 2-3tier grandson bday...
Yvonne
Hi there
It's my son in laws birthday and I am going to try it out
Thank you
Yvonne
Mary Parker
I made it for my son’s birthday and it was the first time making a cake from scratch. I was a little nervous but the instructions were really easy and the cake turned out very moist and soft. It tastes delicious with the frosting.
MissyT
I love how easy this recipe is for how delicious it is. I never need to stress when I have a last minute cake to make for birthdays or parties because I know I have this in my back pocket. Thanks for sharing the recipe with us.
sander
Moist, soft with rich chocolate frosting that's not too sweet. It's the perfect chocolate cake for me.
Farris
Perfect every time! Christina never fails me when it comes to chocolate. Thanks for sharing you knowledge with us.
SueAnne
LOVE IT! I make it all the time and never had any issues.
Connie
It's my all-time favorite recipe. It's easy to make and so fudgy. My kids always ask for it!
Lily G.
This has replaced the chocolate cake recipe I’ve used for years. It’s so soft and not too sweet.
Shev
I saw it on Instagram and had to make it. You are right, it’s the best.
Emily
This recipe is so versatile. I use it for layer cakes, sheet cakes and cupcakes and it always turns out great.
Anonymous
Hi…
Is there anything that can be used in place of the eggs ?
I’ve always wanted to try the recipe, but couldn’t because it has eggs.
Thank you !
Shev
I saw it on Instagram and had to make it. You are right, it’s the best.
IZ
I followed the recipe to the letter (except hot water instead of coffee) but it just did not rise up for me 🙁 I ended up with two pretty flat pieces. Probably could have used a 6 inch tin for better results.
christina.marsigliese
Hi IZ, I would suggest that you buy fresh baking soda and baking powder. Also, make sure that you bake immediately after you prepare the batter and don't let the batter sit out.
Marta
One of the best chocolate cakes I have ever eaten. The chocolate frosting is simply Devine ?Thanks for the recipe?
christina.marsigliese
Thanks so much Marta!
Zailah Salman
Hi, if i wld bake in 1 square pan, what size shd be fit in? Thank you
christina.marsigliese
Hi, you'll need a 9x13 inch pan.
Zinhle Summer
Thank you for sharing your knowledge with us.... definite winner this one! Thoroughly enjoy it each time
christina.marsigliese
Thanks so much Zinhle. I'm glad you enjoy the recipe and that the articles are helpful 🙂
Kathryn Rabe
This yummy chocolate cake and luscious fudge frosting has made this chocoholic toss all my chocolate cake and frosting recipes away, as this is now my #1 choice.
christina.marsigliese
Wow - thank you so much Kathryn! I'm so honored that my recipe can be part of your life!
Yonji
If I only have 1 8-inch pan, could I just half the recipe?
christina.marsigliese
Hi Yonji - yes that will work.
Jess
I’m planning on making a chocolate cake. Is this cake stackable for a 4 layer sponge cake?
christina.marsigliese
Yes it is!
Diane
Easiest, and best chocolate cake ever....my coworkers are gathering next week for a lunch/party -- they will LOVE THIS CAKE I plan to bring! Thanks for the wonderful recipe, Christina!
christina.marsigliese
So happy you enjoy it Diane! Thanks for your message.
Jo-Ann
Hands down the best chocolate cake I have ever made. I made it with thr recommended icing and double recipe . This will be my go to recipe from now on!
christina.marsigliese
Thank you so so much Jo-Ann! It makes me so happy to hear that this recipe works so well for you!
Anonymous
Hands down the best chocalate cake ever! And by far the most moist! Definitely, a "Drop the Mic" moment!
Thanks for sharing!
christina.marsigliese
I love this so much! Thank you for the rave review.
Jennifer Shedden
Hi
Nisha James
Indeed, the best chocolate cake I ever had. The texture is so nice, its not very sugary, every ingredient quantity is just so right. Gonna make it again. This is going to be my chocolate cake recipe from now.
christina.marsigliese
Thank you Nisha! I'm so glad you love it as much as I do.
Melky
This is just a spin on Ina Garten’s chocolate cake, which is the actual best chocolate cake.
Anne
Ina's cake recipe isn't as moist because of the brown sugar and lower amount of baking soda. The brown sugar gives this cake a much richer flavor and added moistness. The lovely frosting also gives it a decadence that doesn't come from Ina's cake. This cake is much better. Thank you for sharing this recipe. I make 2 for our church's pot luck I never take any home.
christina.marsigliese
Hi Melky, Ina's recipe has twice as much baking soda and more sugar, which isn't to my taste as the high level of baking soda makes the cake very alkaline and lends a soapy taste. There is not enough acid in that recipe to react sufficiently with the bicarbonate.
Krystal
This is truly the best chocolate cake in the world. It’s deserves all the accolades!
Raya
I made this for Mother’s Day and it did not disappoint! This cake is as good as you said it would be!
Riz
I haven't made it yet but want to. Can you tell me if I can make the cake with self raising flour? And can I bake it the night before but decorate it the next day?
Sharmeen
Hi me and my 8 year old tried this cake yesterday and oh my ..it was so delicious. It didn't even last us 2 whole days. The frosting was delicious although i was a bit skeptical about using honey in it as I don't like honey. But couldn't even taste it. Thank god! Recipe is def a keeper! Thank you so much!
Anonymous
Hi Sharmeen, i totally get you when you say this. I baked it last night and put into a cup cake tray. The family wanted more. So i have just finished putting the next tray of moist chocolate cake, cupcakes into the oven. Im not sure how this sight wirks for loading the pics. Its still baking in the oven. DELICIOUS THEY ARE. THANK YOUCHRISTINA MARSIGLIESE.....
Jcassidy
HI,
This recipe looks great. I very rarely use 8" pans for cakes, mostly 2 or 3 9" pans. Would you double this recipe for that? Thanks so much or your recipes
Deborah B
Thank you so much Christina for a wonderful Chocolate Cake recipe. As you said this cake is so moist and full of chocolate flavor. My Black Forest Cake turned out so delicious! This recipe is a keeper.
Deborah
To make a 2 - 9 inch cake, you need to increase the recipe by a 1/4. Cook at same temperature and time. Worker for me.
christina.marsigliese
Great feedback Deborah! Thanks for sharing.
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Enjoyed every bit of your article post.Really looking forward to read more. Keep writing.
Rick Sosbee
I'm planning to create my own blog, and a question comes up to my mind..
Kiran matharu
Hello can i use two 9 inch pans?
christina.marsigliese
Hi, yes you can, but the cakes will be quite a bit thinner. I would highly recommend 8-inch pans or one 9x13 inch pan.
Kiran matharu
How can I make this in two 9 inch pans pls??? Thank you!
christina.marsigliese
Hi, yes you can, but the cakes will be quite a bit thinner. I would highly recommend 8-inch pans or one 9×13 inch pan.
Merub Azam
The best cake recipe I ever try… heavenly delicious
christina.marsigliese
Thank you Merub!
Anonymous
Hahaha!!!!
Nancy
This cake is always a winner. It’s the best ever for sure.
christina.marsigliese
Thank you Nancy!
Dana
Hi, will it work with whole milk plain yogurt?
christina.marsigliese
Hi Dana, yes it will. I discuss substitutions in the blog post if you'd like to have a read.
Kim
Hi!
Can I bake the cake with two 8" springform pans?
If I'll substitute coffee with hot water will it change the taste?
Could I substitute coffee with espresso? if so, what'd be the quantity? Would it have a strong flavor of coffee?
Can I mix the ingredients with a stand mixer?
Thank you!
christina.marsigliese
Hi, yes to everything! If you use espresso, just dilute it to the amount stated in the recipe with hot water.
Chun Haverstock
You should take part in a contest for one of the most useful websites online. I am going to recommend this site!
Jacquie
How strong should the coffee be? I don't drink coffee (hubby does tho). 🙂 And does the coffee need to be boiling hot when it is added to the batter?
Kaz
Thanks for sharing this recipe. Can this cake be doubled and poured into a 33x23x5cm rectangular pan? Thanks Kaz
christina.marsigliese
Hi Kaz. You don't need to double it to fit into that pan.
Quinnie
it turned out very well. soft, moist and taste really good ! very easy to make. this is my favourite chocolate cake ever. thank you so much for sharing
Anonymous
Is there a way i can,make this heart shaped?
christina.marsigliese
Yes you can using a round pan. Just google it!
Priti
I love this recipe, how would I adjust for a smaller cake, a 6 inch pan?
christina.marsigliese
Hi! You would probably need 3 6-inch pans and bake about 5 minutes less.
Elizabeth
I've made this cake several times and it turns out perfect every time. I've even used half whole wheat pastry flour and half AP flour and you can't tell the difference from all AP flour.
Thank you for this amazing recipe!
christina.marsigliese
Wow! I love that you tried with whole wheat flour! Thank you.
Emily
Hi! Do you think I could add mini chocolate chips to the cake batter before baking? Do you think they would sink to the bottom of the pan?
christina.marsigliese
Hi Emily, mini chocolate chips might be ok, but some will sink. You can try finely chopping up some chocolate from a chocolate bar - those might suspend better.
Anonymous
I was wondering if it would be okay to use this for cupcakes?
christina.marsigliese
Yes! It works great. You'll need to reduce the baking time to 15-20 minutes.
Anonymous
How many cupcakes does it make
christina.marsigliese
Hi Val, if you change the recipe by changing the baking pan size, then you need to expect different results. This recipe is for 8-inch pans. If you use 9-inch pans then you need to reduce the baking time and you will have thinner layers. Since you did not adjust the baking time, you over-baked the cakes which is why they turned out crumbly.
iii
Really moist and delicious.
christina.marsigliese
Thank you!
christina.marsigliese
Thank you! It is truly the most moist chocolate cake.
Regina Troncho
Hi Christina. Just came across the recipe for best moist chocolate cake and am wondering how it would be if I use a 10-12 cup bundt pan? Not a fan of frosting in or on top of cakes, prefer a light glaze only.
Thank you.
christina.marsigliese
Hi Regina, you can try but it will need at least 1 hour baking time. It should work!
Emily
This is everyone's favorite chocolate cake recipe! You have made me the star at every dinner party!
Dani
My favorite chocolate cake recipe EVER. It never fails and everyone who tries it loves it.
christina.marsigliese
Thanks so much Dani!
Ania
Best Recipe Ever! I made few times with different fruits on the top covered with chacolate.Rasperries,pears or strawberries.Its delicious!
christina.marsigliese
Thank you so much Ania! The addition of fruit sounds so good!
Lynn Echevarria.
Nov 13, 2022. Thank you. Fabulous cake. Moist delicious & deep flavour.
I used half non gluten flour, 3/4 Rogers no additive unbleached flour. Coconut oil. Lovely height. Served with a bowl of whipped cream. Gorgeous!
christina.marsigliese
I love that it worked with your substitutions Lynn! Thank you.
Rusilah M.
Best recipe ever! Even made them as cupcakes and they turned out great. Already baked them twice this week!
Mary
Hi Christina,
Am going to try this recipe tomorrow, wondering if I can use cake flour instead of AP flour ? Will it affect the structure
Thanks
Mary
Amy
Did you use cake flour? Does it work?
christina.marsigliese
I prefer all-purpose flour for this recipe. Cake flour will work but the crumb will be firmer. The cakes will peak also.
Liz Likes
This cake is fabulous - so moist, so delicious, so easy!
Thank you for this recipe!
christina.marsigliese
You are SO welcome Liz! Thanks for your comment.
wyjude
Can you use this recipe to make cupcakes. I love this cake and I want to use it for cupcakes.
christina.marsigliese
Hi! Yes you can, just adjust the baking time to about 18 minutes.
Krissy C
I absolutely LOVE this cake. Everything came out perfect. Now I want to make it for my mom's birthday. Will this recipe be able to fill a 12x18 cake pan?
christina.marsigliese
Thank you! I've made it in a 9x13-inch pan and it was great. 12x18 might be too big
kajal
can u plz tell me replacement for eggs
Siroun
The best and easiest chocolate cake ever????
christina.marsigliese
YAY! Thank you so much Siroun!
Roderick Scandalis
Thank you for your good blog as always.Have a great day today
Beauty Fashion
With havin so much written content do you ever run into any problems of plagorism or copyright infringement? My website has a lot of unique content I've either written myself or outsourced but it appears a lot of it is popping it up all over the internet without my agreement. Do you know any techniques to help protect against content from being stolen? I'd certainly appreciate it.
Aleisha Farrare
Where can you find the best terpens for a certain medical condition.
Beauty Fashion
I'm really enjoying the theme/design of your web site. Do you ever run into any browser compatibility issues? A few of my blog audience have complained about my website not operating correctly in Explorer but looks great in Chrome. Do you have any advice to help fix this issue?
Beauty Fashion
I'm typically to blogging and i actually appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.
Roxana Sieloff
An impressive share! I've just forwarded this onto a co-worker who has been doing a little research on this. And he actually bought me lunch simply because I discovered it for him... lol. So allow me to reword this.... Thanks for the meal!! But yeah, thanks for spending time to talk about this matter here on your website.
hosting gratis
Nice i really enjoyed reading your blogs. Keep on posting. Thanks
Anisa
A great and easy recipe. And the taste is amazing each time. Thank you!
Kizzie Obenauer
Where is the Best Beer in your area and do you have any with terpenes added ?
Kev
I just tried this recipe haven’t yet tasted it though. Quick question, does the cake need to be refrigerated once done and frosted?
christina.marsigliese
Hi Kev, you can leave it at room temp (covered) for up to 3 days.
NehdiaKhalid
Hi
I tried this cake and it was first baking experience. I made it without anybody's help. And OH MY GOD!!! the cake was superbbbb!!!! It tasted so good and it became more yum and moist as it aged.
Thank you so much for detailed and amazing recipie.
christina.marsigliese
Oh wow I'm so happy to hear of your success! Thank you!
Lynn
Very moist and was made by two of the people who enjoyed my making....asked often for recipe
christina.marsigliese
Thank you Lynn! So glad you loved the recipe.
Brandi
This cake was everything and more. I can't begin to describe how decadent it is. You will not be disappointed!
christina.marsigliese
YAY! Thank you so much Brandi!
Beauty Fashion
I am usually to blogging and i really admire your content. The article has actually peaks my interest. I'm going to bookmark your site and preserve checking for brand spanking new information.
Beauty Fashion
Greetings from Colorado! I'm bored to tears at work so I decided to check out your blog on my iphone during lunch break. I really like the knowledge you provide here and can't wait to take a look when I get home. I'm shocked at how fast your blog loaded on my phone .. I'm not even using WIFI, just 3G .. Anyways, awesome site!
Beauty Fashion
My brother suggested I might like this blog. He used to be totally right. This post truly made my day. You can not consider just how so much time I had spent for this info! Thanks!
Sidi
I cant believe how good this cake is. It is indeed the BEST chocolate cake recipe and that's why I'll stick with it forever!!Thank you for sharing your incredible recipes with us Christine, I really appreciate it ❤️ Keep up the hard work!!⭐
christina.marsigliese
Thanks so much Sidi. This means a lot to me!
zoritoler imol
Sweet website , super design and style, very clean and use genial.
Alisa
My cakes did not rise - they are just under an inch -- that doesn't look like yours. Any idea what went wrong?
Anonymous
Maybe your raising agent is out of date
Nate
This is the best chocolate cake recipe I've tried by a long shot! Not only is it so moist and tasty, but it is incredibly easy to make. YUM!
Lai Hjalmarson
Hi there this is kind of of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML. I'm starting a blog soon but have no coding know-how so I wanted to get advice from someone with experience. Any help would be greatly appreciated!
Nichole
I saw this and decided to make it for my husband's birthday. I was a little worried with how thin the batter was, but after baking, it came out perfect. It isn't overly sweet, super moist, with a rich chocolate flavor. Making the icing next!
christina.marsigliese
Thank you Nichole! I'm glad it turned out well!
alconseg cia ltda 2
Hey Carole, un artículo realmente genial y perspicaz. He incursionado en el mercadeo de afiliados antes, pero no lo perseguí como debería. Sin embargo, nunca he sido capaz de dejar de pensar en ello. Creo que tengo que volver a ello y hacer ese ingreso residual como lo estás explicando aquí. Gracias por la inspiración. Tom.
Patricia
Such a fantastic cake
Hyejin
Hi!! I tried this recipe!!! Super easy and super delicious!! I just want to try with 9x13 cake tin next time!! Is it work?? And how long should I baking??
christina.marsigliese
Hi Hyejin! Yes it should work. You can bake for maybe 30-40 minutes.
Containers For Sale
A great post without any doubt.
Alex
Great moist chocolate cake with an incredibly velvety texture. Definitely go with the more premium chocolate! It makes all the difference. I made this chocolate cake TWICE in a week because it was so good. I’d eat it every night if I could!
Markita Lyberger
It’s hard to come by knowledgeable people about this topic, but you seem like you know what you’re talking about! Thanks
Anonymous
Thank you for sharing indeed great looking !
Adhi
Can you substitute stout/beer for hot coffee?
christina.marsigliese
I haven't tested it. It will work, but you will get slightly different results for sure.
Louise
Hello! I can’t wait to try this recipe. If I make the night before, can I leave the cake with icing unrefrigerated? Would love to do the night before my daughters birthday party.
Thanks!
christina.marsigliese
Yes you absolutely can! The surface will get a bit sticky because the cake is so moist but don’t worry about it!
Novie
I just tried your recipe for the best moist chocolate cake, and I can't believe it tastes so good. I tried half of the recipe and my husband absolutely loved it... thank you
christina.marsigliese
That's wonderful! Thank you Novie!
Leslie
I tried this recipe and it was so good. Thanks for sharing.
christina.marsigliese
Thanks for your comment Leslie. I happy you like the recipe.
Kanika Singh
Finally I tried it,even though I have my favorite go to chocolate cake recipes I thought I will give it a try,and I'm not disappointed. My daughter said I have outdone my self with this chocolate cake..Happy dance.
christina.marsigliese
Oh that's so nice to hear. Thank you Kanika.
Vicky
Tried this recipe and it was so good and really moist. The most amazing chocolate cake!
christina.marsigliese
Thank you Vicky!
Yakishta
I made this on the weekend. It was so good. Thank you.
christina.marsigliese
You are very welcome Yakishta!
Elena
My whole family is in love with this cake! It is definitely the best I’ve ever made thanks to you!
christina.marsigliese
Aww thanks so so much Elena!
Mary Melfa
Instead of sour Cream can I use normal fresh curd, bcoz sour Cream and Greek yogurt is not available in my place
christina.marsigliese
Hi Mary, you can read in the FAQ section on the blog post what is a substitute for sour cream.
Pam
Love this recipe, Im about to try it out! Any idea how long i would bake for
Mini cupcakes?
Sylvia
Wondering if you could substitute hot milk for the coffee?
christina.marsigliese
Hi Sylvia, I would just recommend hot water.
Mikey
Amazing as always!
Florence
I have yet to find a better chocolate cake recipe than this one. Thank youuuuu!
Chaitra Gupta
Is there any replacement that I could try for sour cream ?
christina.marsigliese
Hi Chaitra, you can read in the FAQ section in the blog post for a substitute.
Noor
Hi, Can i use dark brown sugar instead of light brown sugar?
Thank you
Sreeni
I made this in a 13x9 inch pan and it turned out wonderfully! Can’t wait to make it again!
Anonymous
That was going to be my question. How long did you bake it for?
Lou
Hi, does it taste of coffee?
christina.marsigliese
No you can’t actually taste the coffee. It just enhances the chocolate and provides some acidity.
Janice
My family raves about this recipe! It turns out so good every time.
christina.marsigliese
Thanks Janice! I’m happy your family loves it.
Prisva
Hi Christina,
I loved your recipe from the first time I read it, and wanted to make it! But I have one question: can I make it in just one cake pan? Will it bake the same way or is it too much matter for only one pan (maybe too thick to bake?) Thank you!
christina.marsigliese
Hi Prisva! It will be too much batter for one pan. You can use the other half of the batter to make cupcakes if you'd like.
Susan Boyles
You can make this recipe in one 9X13 square pan and cut in half for a square double layer cake. I did that and it looked pretty and different!!
christina.marsigliese
Great tip!
jk
Just found your website and this recipe. Do you recommend regular cocoa or Dutch process? I am looking forward to trying this chocolate cake.
christina.marsigliese
You can use either in this recipe, but I prefer natural for the flavour!
Aileen
This cake is too good to be true. I'm always amazed how great it turns out for how easy it is to make!
Kristina
We adore this recipe. The cake is so moist and easy to make. The chocolate frosting is so rich so I love that it makes just enough to cover the cake.
Claire
This is the only recipe I need! Thanks for sharing the best chocolate cake recipe!
Neha
This cake has become a staple in our house for any occasion we have; birthday, anniversary, you name it and it’s this fabulous cake… it’s easy, quick & soooo sooooo delicious…
Thank you Soo much for all these brilliant recipes Christina… you bring great joy to our homes ??
christina.marsigliese
Oh wow what a wonderful message Neha! Thank you so much. I'm so happy to know these recipes bring joy to your home.
Fiona
This is my fave chocolate cake recipe! I follow it exactly and it always turns out beautifully!
christina.marsigliese
Woo hoo! It never fails me.
Bee
Can this be made into cupcakes?
christina.marsigliese
They sure can!
maria
Could this cake be made using 9" pans, would i need to adjust just the cooking time or ingredients?
christina.marsigliese
Hi Maria, you can but the layers will be thinner and the cooking time shortened by 5-10 minutes.
Kim
Did you double your frosting recipe for these pictures? I’m trying to imagine how much volume the frosting recipe will make— it’s very different from the chocolate frosting recipe I usually use.
Thank you
christina.marsigliese
Hi Kim, nope I didn't. I used it exactly as is. I don't like thick layer of frostings so it's enough to just coat the sides thinly as you see in the photos. Everyone who has made has never complained!
Gitanjali.
We don't gwt sour cream so easily here in india..can we substitute it with Greek yogurt..itching to try it !
susana
I make this cake whenever it is somebody's birthday and everyone always loves it!
christina.marsigliese
It's our "birthday" cake here too! Thank you Susana.
Arla
I’ve made this cake so many times I’ve lost count. Thank you for the brilliant recipe!
christina.marsigliese
That's so great to hear! Thank yoU!
Sophie
There is no better cake recipe out there! This is always a big success for me.
Debra Ashmore
Omg,I thought I'd already found my go to chocolate cake recipe, but this is just the absolute best!!.. I'm wanting to use this for 3 of my 9 inch pans,so I'm going to double the rec,do you think that will work OK.
christina.marsigliese
Thanks Debra! You can try! You will have to adjust the baking time so keep an eye on it.
Jasper
I used hot water instead of coffee and it turned out so delicious!
Andi
This is ACTUALLY the best chocolate cake. I love it!
christina.marsigliese
I agree! Thank you Andi.
Celeste
This recipe worked so well! I'm going to try adding orange zest next time.
christina.marsigliese
That’s a great idea!
Grace
I guess I'll never need a box mix again. This was so easy and so so good!
christina.marsigliese
I’m glad you think so Grace!
Anna Maria
I used to buy box mix cakes, but this is the only recipe I use now! It’s way more delicious but just as easy!
christina.marsigliese
Thanks Anna Maria! No need for box mixes anymore!
Maria
Absolutely the best cake ever. I used to make box cakes because any other scratch recipe I tried turned out dry and tasteless. This recipe is not only easy but the results are amazing. My go to for every celebration.
Anna Maria
Absolutely the best cake ever. I used to make box cakes because any other scratch recipe I tried turned out dry and tasteless. This recipe is not only easy but the results are amazing. My go to for every celebration.
Heather
Words are not enough to describe how deliciously moist this cake is! I won't need to try any other recipe!
Gabrielle
I love love love this cake! It's known as THE chocolate cake in our house.
J. Sinclair
A better cake does not exist!
christina.marsigliese
Yay! Thanks so much! I agree.
Sarah
Are there any changes I would need to make if I bake it in a 9x13 pan?
christina.marsigliese
You'll need to adjust the baking time.
Sid
“Moist” doesn’t even describe just how moist this cake really is! It is fabulous. Thank you.
christina.marsigliese
It is so super moist! Thanks Sid.
Yvette
I’ve made this recipe as cupcakes too and it worked beautifully! What a great recipe.
christina.marsigliese
That's so great Yvette! A few people have told me they've had success making these into cupcakes as well.
Jewel
Hi! I would like to ask if I should make the sour cream at room temperature before making this cake?
christina.marsigliese
Hi Jewel, it is preferable but not necessary. Just make sure the eggs are at room temperature.
Marilyn
Can I use all regular sugar and leave out brown sugar?
christina.marsigliese
Hi Marilyn, it should still work but you will sacrifice some of the flavour.
chef Lynn
This recipe is so easy and turns out great every time! Love the rich chocolate frosting too.
christina.marsigliese
Thanks chef!
Katlyn
This is my all time favorite chocolate cake. It’s so incredibly moist.
christina.marsigliese
Thank you Katlyn!
Melissa
If I’m going to use a 6x3 round cake pan what will be the temp and bakig time? Thanks
christina.marsigliese
Hi Melissa, that's a very small size so you'll have to experiment. I'd suggest same temp and shorten the bake time by about 5 minutes to start.
Anonymous
Thank you ?
Kristie
I make this with instant decaf coffee because I can’t have caffeine and it’s delicious.
Juliette
I’ve lost count how many times I’ve made this cake. It’s just the best!
Lili
Can it be made successfully without coffee?
christina.marsigliese
Hi Lili, yes you can just use hot water.
Beth
I've made this cake at least 5 times already and every time I'm surprised at how delicious it is for how easy it is to make! Great recipe.
christina.marsigliese
Thanks Beth! It's so easy with just a one bowl mixing method. I make it often too!
Cynthia
This is the only chocolate cake recipe I use now! It's basically everyone's birthday cake in our house now and it disappears so fast! Thanks for a great recipe.
christina.marsigliese
I'm so happy this recipe is a favourite of yours Cynthia! Thanks for your comment.
Lisa
This is the only chocolate cake recipe you need! Incredibly moist, easy and the frosting is so fudgy too.
christina.marsigliese
Thanks Lisa! It's my go-to chocolate cake.
June S.
This is my favorite chocolate cake recipe by far. It is so so moist and always turns out perfect. The frosting is so silky too!
Connie
This is seriously the best chocolate cake and has replaced any other recipe I had! Thank you!
christina.marsigliese
It's my go-to recipe too! Thanks Connie.
Diane K.
I made this cake for my grand daughter’s birthday. It was outstanding! Moist and delicious! Thank you for the recipe!
christina.marsigliese
That's fantastic Diane! Thanks for sharing and happy belated birthday to your daughter!
Jewel
Hi can I use espresso coffee for this?
christina.marsigliese
you sure can!
Debi
Easy recipe, great results. Don't look any further, this is the only recipe you need to keep for chocolate cake. And the frosting is also fabulous. Thank you?
christina.marsigliese
Thanks Debi! I'm glad you agree 🙂
Carol
Hi what cake tins do you use for this cake....sandwich tins or loose bottom deep tins
christina.marsigliese
Hi Carol, either will work. I use 8-inch round pans with 2-inch high sides.
Leese
Where is the chocolate frosting recipe??
Anonymous
When you say one cup 240ml hot coffee, I’m not sure what you mean?
Sha
Seh means 1 cup of hot coffee equivalent to 240ml of hot coffee in metric measurement.
Sha
*she
Utkarsha Surve
Can you substitute eggs in this recipe?
christina.marsigliese
I haven’t tried.
Barney Michetti
Pretty! This has been an extremely wonderful article. Thank you for supplying these details.
Magdalene Goad
Do you mind if I quote a few of your posts as long as I provide credit and sources back to your webpage? My blog is in the exact same niche as yours and my users would really benefit from some of the information you provide here. Please let me know if this ok with you. Cheers!
shamistha
Hi u said it keeps well for a week is that in the fridge or can it be kept at room temperature ? If I am baking it 2 days in advance shoul i put the frosting in advance or make it on the day i am using it?
Maud
Lovely moist cake for sure. Thanx for sharing.
christina.marsigliese
Thanks Maud!
Abi
When you say one cup 240ml hot coffee, I’m not sure what you mean?
What’s the ratio of water to coffee? This always confuses me in recipes for chocolate cake. The measurement for the coffee.
christina.marsigliese
Hi! It’s just 1 cup of strongly brewed coffee. Just use the standard measurement provided on your pack or to your taste.
Maud
A very easy recipe with good results. Thanx for sharing. Loved it!!
Jazmyn
Are the sour cream and coffee needed ingredients? Are there any substitutes for the two?
christina.marsigliese
Hi! You can read the blog post to find substitutions for sour cream. You can use hot water in place of coffee.
Justine
Can I use Dutch Process Cocoa? Will that make a difference? Should I swap the baking soda for baking powder in that case?
christina.marsigliese
Hi Justine, this recipe works with both natural and dutch cocoa. Just do not use black cocoa.
Luisa
Hi can I replace normal flour with wholemeal flour?
christina.marsigliese
Hi Luisa, you can try. It might work but the cake will be a bit more gluggy.
SC
Hello ?
I want to ask, Could I replace the light brown sugar with granulated sugar? Because at my country, we don't have light brown sugar.
Thank You
christina.marsigliese
Hi there, yes that would work.
Shipd
Can you use creme fraiche instead of sour cream?
christina.marsigliese
Hi, yes that would work.
Fabby
This Chocolate cake does sound like the best ever. Where is the chocolate frosting ? Can’t find the recipe here. Thank you for sharing.
Fabby
Anonymous
This Chocolate cake does sound like the best ever. Where is the chocolate frosting ? Can’t find the recipe here. Thank you for sharing.
Fabby
Tulin
Hi, can I use one 9inch spring form for this recipe and cut it in half for layering? I haven't got 2 pan. I would like to bake this cake for my sons birthday.thank you
christina.marsigliese
Hi Tulin, this recipe will not work in one 9 inch pan. You can try a 13x9 inch pan.
Valerie
Hi. How do I adjust the ingredients for 2 pans x 6 inch pan ? Please advise. Thank you.
christina.marsigliese
Hi, you can try doing 2/3 of the recipe.
Valerie
Hi Christina. How long do I bake for the 2 x 6 inch round pan?
christina.marsigliese
Maybe add another 5-10 minutes?
Ling
Hi Christina ,
The cake was so moist and my family enjoyed it ! Can i use the same amount of ingredients for 3x 6inch pan ?
christina.marsigliese
Hi Ling, I'm glad you liked it. You can try dividing the batter into three 6 inch pans but you will need to adjust the baking time.
Aabha jain
Can yogurt be replaced instead of sour cream?
christina.marsigliese
Hi, yes you can try.
Nancy
Hi there, wondering if this recipe would make enough batter for three 7 inch cakes?
Thanks for a great recipe.
christina.marsigliese
Hi! It might not be enough batter. The layers will just be thinner.
Eskimo
Would shortening work?
christina.marsigliese
Hi! You can try if you'd like.
Gigi
Hi is it alright if I use unsweetened natural cocoa powder?
christina.marsigliese
Hi Gigi, yes that's what you should use! Cheers.
Ekonomia Produkcja
Smiac sie czesto i serdecznie, zdobyc szacunek ludzi inteligentnych i blyskotliwych a takze sympatie dzieci i mlodziezy – to znaczy odniesc prawdziwy realny sukces :-). R.W. Emerson.
Ruby G.
If I am to use instant coffee granules, how much am I going to put/dissolve in that 240ml hot water? Thanks.
christina.marsigliese
Hi Ruby, you can use about 2 tsp.
Trish
Do you have any substitution suggestions for the coffee?
christina.marsigliese
You can use hot water, but the results will be just slightly different.
Valerie
Hi. How do I adjust the ingredients for 1 x 6 inch round pan ? Please advise. Thanks.
christina.marsigliese
Hi there, that would be too small. You'd have to cut the recipe down to about one-third and then your eggs would be off. You can try cutting it in half and it will be a tall cake.
Darchiga
Hi! Can you use this recipe to make a 9x5 loaf? If so, Do I need to adjust any ingredients, temperate or baking time?
Thanks!
christina.marsigliese
Hi Darchiga, I would not recommend it as it is far too much batter for one loaf pan. You can use two loaf pans, and you might still need to increase the baking time by 5-10 minutes.
Siroun
Hi what king of frosting did you use
christina.marsigliese
Hi Siroun, you can see in the blog post that I linked the recipe for the frosting 🙂
Hannah
Hello! I have a question. Could I use a springform pan for this recipe Thank you!
christina.marsigliese
Hi Hannah! You can if you use two pans. It's too much batter for one pan.
Juliet Emeni
Hello, please what can I substitute sour cream with, as it is not readily available in my country. Thank you
christina.marsigliese
Hi Juliet, you can try using full fat Greek yogurt.
Liz
I made this for my boyfriend’s birthday and it was a hit! The cake was sooo moist and the frosting was just right!
christina.marsigliese
Hi Liz! Thanks for your feedback! I'm so glad you and your boyfriend enjoyed it!
Cristiana
Hello! Is the ingredients 2/3 cup AND 56 gram or just 2/3 cup? Thanks!
christina.marsigliese
Hi Cristiana, 2/3 cup cocoa = 56g.
Valerie
Hi. How do I adjust ingredients for a 6 inch round pan ?
christina.marsigliese
Hi Valerie, you can use the recipe and divide the batter between 3 six inch pans.
Roma
Hi! Can these recipe be made into cupcakes?
christina.marsigliese
Hi Roma, yes you can use this batter to make cupcakes too.
Gina
It is supper moist. I love it..
christina.marsigliese
Hi Gina! Thanks, I'm glad you love it! It's so so moist 🙂
Norwegia
Tajemnica zycia lezy w poszukiwaniu piekna. – Oscar Wilde
Varsha Chavaan
Is there any substitute for eggs in the recipe?
christina.marsigliese
Hi! This recipe is tested with eggs.
TinaP
Looks amazing. Can I back this in a Bundt pan?
christina.marsigliese
Hi Tina! I know some people have tried and it worked well. You will need to bake longer though so make sure you check on it.
Rob S.
Truly the most moist chocolate cake and even better the next day!
christina.marsigliese
Thanks Rob. I agree, it keeps so well!
Anonymous
I can't believe how moist this chocolate cake is! It was so easy to prepare too. This will replace every other chocolate cake I normally make!
christina.marsigliese
Thanks so much for your feedback!
Nuria
Hi Christine!
I'm eager to try this recipe, but I'm wondering...is the taste of coffee strong once cooked? I'm not really into coffee sweets... Many thanks for sharing and happy new year!
Kristine
Hello! What about the glaze! It looks amazing and delicious! Where kan i find the recipe? Thank you:)
christina.marsigliese
Hi Kristine! The frosting recipe is linked in this post 🙂
Kristine
Thank you ?
Mahira
Hi, can I know how can I make sour cream at home
christina.marsigliese
Hi Mahira! You can buy it at the store. Or, you can use thick full fat Greek yogurt.
Anonymous
Hi Christina, just wanted to know when you say hot coffee ...is it with milk or without milk (black coffee)
christina.marsigliese
Hi! It's hot black coffee.
Lena
Hi, anyone know why the sponge would be turn rubbery?
christina.marsigliese
Hi Lena! It's likely that your baking powder and baking soda are not active. Also, make sure to not over mix the batter.
Aziz
Thank you. How to find frosting?
Kezia
Hi Christina, can I use yogurt if I don’t have sour cream? Or what other substitute do you recommend?
christina.marsigliese
Hi Kezia, yes you can use full fat yogurt.
Anonymous
Yes you can use yogurt.
Loulla
Hi Christina, thanks a lot for your recipe. I'd like to try it. My oven is small can bake cakes one by one?
christina.marsigliese
Hi Loulla, it is better to bake the cake in one larger pan for a longer time. If the batter sits too long then it might not bake properly.
Cris
Hi Christina, I would love to try this recipe. Do I have to use coffee? Is there another alternative? If not, can I use instant decaffeinated coffee?
christina.marsigliese
Hi Cris! Yes you can use decaf instant coffee or just hot water.
Audra Mare'
Yes, any instant coffee works.
Aniva
Hi Christina! Can I make an 8” 3 layered cake with this recipe?
christina.marsigliese
Hi Aniva! There is not enough batter to make 3 layers. You will need to increase the volume of the recipe.
Michael
This really is the the best and most moist chocolate cake!!
christina.marsigliese
Hi Michael! It's so so moist - I'm glad you think so too!