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

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com #chocolatecake

So as for my house, this chocolate cake recipe now holds that honor.

As the compliments continued, I didn’t begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive – well, at least in my book.

The Best Chocolate Cake Recipe Ever

It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

Slice of cake on a stack of white dessert plates

I’m not going to kid you, this makes a very rich, moist chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it. The crumbs left on the plate gave that away.

Ingredients

For this chocolate cake, you’ll need the following ingredients.

  • all-purpose flour
  • sugar
  • unsweetened cocoa powder
  • baking powder
  • baking soda
  • salt
  • espresso powder – I give more information on the espresso powder below
  • milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
  • oil – you can use vegetable, canola or melted coconut oil
  • eggs – when baking, I like to use room temperature eggs
  • vanilla extract
  • boiling water

Step-by-Step Instructions

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

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

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

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

Frost. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost with Chocolate Buttercream Frosting.

Fork holding a bite of cake with frosting on white dessert plates

Espresso Powder

One of the ingredients that really made this cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you’ve not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally, but I use it fairly frequently and it can become a little pricey. I’ve started making my own homemade espresso powder and since I have I’m not looking back! It is so easy to make and have on hand!

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!

Photograph of a cake with swirled buttercream frosting on white cake plate.

So my friends, if you have a chocolate cake lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!

Let me just say again, this amped up classic chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I’ve ever had!

How to Make Ahead and Store the Homemade Chocolate Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Chocolate Cake Modifications You May Be Interested to Know About:

Note that I have updated the recipe to include some additional ingredients that I have tested through the years. I have found that this chocolate cake is even more versatile than I originally imagined! I’ve listed some of the modifications I’ve tested that I think may be of interest to you.

As a Gluten-Free Chocolate Cake Recipe:

To make the cake as a gluten-free chocolate cake recipe, I’ve successfully used an equal amount of gluten-free flour in place of the all-purpose flour listed in the recipe.

As a Dairy-Free Chocolate Cake Recipe:

To make the cake a dairy-free chocolate cake recipe, I’ve used almond milk as well as coconut milk in place of the dairy. While not dairy-free, I’ve also used buttermilk in place of the milk with great results.

As an Egg-Free Chocolate Cake Recipe:

To make the cake an egg-free chocolate cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

I’ve also used Bob’s Red Mill Egg Replacer with great success.

To Use Butter and Other Oils:

I have tested the chocolate cake recipe with additional oils, as well as butter. I’ve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still delicious and worth trying if you’d prefer to use butter in place of oils in your chocolate cake.

Whew! See what I mean! This is the chocolate cake of everyone’s dreams, I think!

4.98 from 3515 votes

The Best Chocolate Cake Recipe {Ever}

Dessert 45 mins

Chocolate Cake with Chocolate Buttercream Frosting on a white cake plate and dark background.
Prep Time 15 mins
Cook Time 30 mins
Servings 24
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
The Best Chocolate Cake Recipe – A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

Ingredients  

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder homemade or store-bought
  • 1 cup milk or buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil or canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe

Instructions 

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

For the chocolate cake:

  • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! xo
Freezer Friendly
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
High Altitude: If you live at a high altitude, adjust the recipe based upon the altitude for your area. 
Nutritional information is for the cake only.

Nutritional Information

Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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Do let me know how you like it.

Here are a few additional ways I like to make this cake!

Chocolate Cupcakes

If you are looking for cupcakes from this recipe, I’ve shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting. This recipe makes a perfect dozen so that you can scale the recipe to make as many chocolate cupcakes as you need! Talk about easy! 🙂

9×13 Chocolate Cake

I love this version! It is a delicious, scaled-down version that is just the thing for potlucks, reunions, tailgates, and travels perfectly! I’ve also scaled-down the frosting so that has the frosting to cake ratio that my family prefers. It is a definite winner!

Large Chocolate Sheet Cake

Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. Think of it as the 9×13’s big brother! 🙂 This recipe features Fudge Icing, but you can definitely substitute the icing for whatever you fancy!

And there you have it. There are so many ways to enjoy this delicious cake. Practically one for whatever need you might have. But, if I’ve missed one, be sure to let me know and I’ll work on it for you! 🙂

Many of you have asked if there is a way to make a Vanilla Cake Recipe that is just as delicious. Well friends, I’ve tested and tested and tested and now can proudly say – YES! I’ve shared the best Vanilla Cake I’ve ever tasted, too! 🙂

Enjoy!
Robyn xo

The Best Chocolate Cake recipe with decadent Chocolate Frosting that will quickly become your favorite! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

Cake Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

    1. 5 stars
      Yes, espresso powder is simply ground espresso 🙂 instead of espresso, I use Turkish coffee in this recipe. Pretty much the same thing, but Turkish coffee is ground much finer and isn’t quite so grainy. This is a useful characteristic when making the icing. Also, the finer the grind, the more flavourful/aromatic the coffee/espresso! Love this recipe! Really the best chocolate cupcakes ever!

    2. Barbara,
      No. Instant Espresso powder. You could use also use a cup of espresso in place of the boiling water.

    3. I’ve made this substituting the espresso and boiling water for 1 cup of extra strong black coffee and it was incredibly popular! everyone thought it was from a specialty bakery!

  1. You don’t need to say another word, I’m already in love with this cake!!! It looks stunning.

  2. I make a very similar cake and I agree that it is the best chocolate cake I’ve ever had. that being said, now I have to try all your little changes to see if it makes it even better than the original 🙂

  3. It is 8:20 am here and I am drooling over your cake pictures. Awesome shots by the way! I love the use of the espresso powder w/chocolate. I will give this a try for sure, but need to wait for company or I would be alone wtih a chocolate cake…hmmmm..

  4. When (not if!) I make this cake, is it okay to substitute instant coffee for the espresso powder? If so, what conversion would you recommend, for I assume that espresso powder has a stronger flavor? Thanks so much. This cake looks delicious!

    1. Hi Jocelyn,
      I’ve tried instant coffee in the recipe as I was testing and was not as pleased with the results. For the absolute best version of this cake, I would try to find espresso powder.

    2. Hi Jan,
      I’ve not made this cake in high altitude, so I can’t really tell you how it would turn out with any adjustments normally used for high altitude.

  5. This looks so good! What aisle can I find espresso ~ in the past I have just used instant coffee but I’d rather use the correct ingredient
    Happy eating!

    1. Hi Terry,
      Oddly enough in my grocery store I’ve been finding it in the international foods section. I’ve also found it with the instant coffee as well. If you can’t find it, you can use instant coffee instead, but it does not produce the same results. I tried it and the flavor isn’t as pronounced and to increase the coffee for the flavor gives a bitter flavor.

  6. Looooove this cake – as I’m unable to find espresso powder I substitute one cup of hot black coffee in place of the 1 cup of boiling water.

  7. Robyn…this looks INSANELY delicious! Truly. If you lived within a 3 hour radius, I’d be knocking on your door, fork in hand.

  8. Wow, just from the pictures, I can believe that this might just be the best chocolate cake ever! It looks so moist and that frosting! YUM! It’s so great to have a solid go-to classic recipe!

    1. 5 stars
      Jackie,
      The difference between salted and unsalted is freshness and shelf life. Salt preserves the butter longer so it is more than likely that any salted butter you get is going to be older and less fresh than unsalted butter. This is why most cake and baking recipes call for unsalted butter. But really I think the only way the average taster would be able to tell is if two cakes with salted and unsalted were right next to each other. I’ve used salted before and whatever I’m making turns out fine. However, if you are not going to cook or bake(like in some frostings) than I would absolutely use unsalted. Personal preference of course! 😉

    1. Kristyn, when I made this recipe with cake flour, I thought it was too tender. Others have said they use cake flour successfully with the recipe.

  9. This a little different than my normal chocolate cake recipe in that you add hot water and espresso.. wow, never thought to add those ingredients to make it more moist. now i just need an occasion to make it!! lol

  10. Okay Robyn- drooling….printing…..totally in love!

    YUM- can’t go wrong with chocolate cake. Especially when it has espresso in it.

    Loving your hobnail cake stand too- beautiful.

  11. This cake looks so delicious! I have one question though. There is 1 cup of milk in the ingredients list for the cake, but I don’t see when you add it to the cake in your instructions. Do you add it when you add the oil and eggs? If you could clarify I would appreciate it!

    1. I’m asking purely out of curiosity (I like to know how and why things work), but why 1 cup of boiling water? Thanks so much I am making this recipe tomorrow for my boyfriend’s birthday cake – he wanted a “just how grandma made” homemade chocolate cake – no frosting- just melted butter on top?! So I thought I needed to find a great recipe and I will be baking it in a fish shaped cake pan ( he is an avid bass fisherman ) Wish me luck!

  12. I’m making the cake at this moment and I see the milk in the ingredient but not when to use it in the instruction.

    Sorry for my english, I’m french.

    Emma

    1. Hi Emma,
      You’ll add the milk along with the vegetable oil and the eggs. Hope you love it!

    2. Hello! This cake looks delicious! I was thinking of making it for my 7 year old son’s birthday but was wondering if the expresso flavor would be too strong for kids!?? Or does the espresso only bring out the chocolate flavor!? Thanks

    3. I was looking for a great chocolate cake for my wife’s birthday today and stumbled across this one. After reading many posts and an unsuccessful trip to to grocery store looking for espresso powder, I settled for just grabbing a handful of fresh beans and grinding them under the “espresso” setting on the grinder at the store. I followed the recipe to the letter. The cake is very moist and love the frosting recipe. Though most in my family are daily coffee drinkers, the coffee flavor of the cake was more than we had hoped. Overall, a very nice recipe for cake. Next time, I’ll either reduce the espresso by at least half or omit it entirely.

    4. Hey Steve,
      If you have trouble finding espresso powder, I would substitute with an intense, dark instant coffee rather than regular beans and grinding them. But, I highly recommend using the espresso powder as included in the recipe. It does not leave a heavy coffee flavor in the cake. Thanks!

  13. Do you get the flavor og the espresso? My family doesn’t like the flavor of coffee. I made chocolate chip cookies with a bit of coffee once and they wouldn’t eat them.

  14. I can’t find expresso powder at any of my grocery stores (4 of them). Should I be asking for it by another name? Can you tell me the brand? I’m desperate it make this cake. LOL

    1. 5 stars
      You can find it more than likely at your local William Sonoma store. Just call before you go to make sure that they have it in stock. I just called today and will be getting some for my niece’s birthday cake!

  15. I made the cake to enjoy with Downton Abbey. Delicious cake. I used Hershey special dark cocoa and while flavor delicious, the icing color is a bit gray. I wish I had used plain cocoa.

  16. Is the batter suppose to be very liquidy? It seemed to be the perfect texture, yet when I added in the boiling water it became way too liquid. Mistake on my part?

    1. Hi Katie,
      The batter is a little bit thinner than another type of cake batter. Do let me know how you liked it!

  17. So this sounds like a stupid question, but I usually let me cakes completely cool before even thinking about frosting them. You instructions pretty clearly state to let cool 10 minutes, then frost. Does it not crumb up on you when you frost that quickly? Thanks much….looks wonderful and I am anxious to make if for my nieces birthday on Saturday!

    1. Hi Kim,
      You can allow the cake to cool longer if you prefer. I didn’t get any additional crumb when I frosted the cake.

  18. I am a huge dark chocolate fan and this cake totally satisfies it. I will add a little extra cocoa next time though. I did think i totally messed up the cake by adding the extra water to the batter but after reading the previous comment I felt a lot better.
    This cake will now be added to my cookbook and will be made often. Thanks so much for sharing this magnificent recipe with the world.

  19. I HAVE to try this. It does sound perfect, indeed. I’m a huge believer in adding espresso powder to my baked chocolate treats. Thanks!!

  20. Not only is this the best looking chocolate cake I’ve ever seen, but your photos of it should be on the cover of every cooking/baking magazine in existence because if this isn’t food porn, I don’t know what is. Looking forward to trying it SOON!

  21. Looks amazing. Friend specifically asked for a chocolate cake at our Super Bowl party. I will tell you how it turns out!

    1. Hi Cheryl,
      The espresso powder doesn’t make the cake taste as much like coffee as it really brings out the flavor of the cocoa. Of course, you could always omit it or reduce it if you are really unsure about it.

    2. Just baked it. So good….made small sample cake to taste. You are right, even though I love coffee, you don’t even taste the expresso, just enhances. Will be my go to recipe. Going to make cupcakes with raspberry buttercream for Valentine’s.

  22. Made it, loved it! The easiest, quickest and most delicious, moist and tasty chocolate cake ever! My whole family gobbled it down! The espresso powder really added a nice dimension to the cake.

  23. hi, found this on pinterest… looks great! want to give a try but am wondering if you tried as cupcakes or other mini cake molds? thanks!

  24. Great recipe! I tried it yesterday for my Super Bowl cake. I just used a little tube of red frosting to put a 49ers on top.
    I left out the espresso (my kids are wild enough ;)) and reduced the sugar in the cake & frosting by a cup each (don’t like my cakes too sweet) and the cake still turned out great! Got lots of compliments. Love how easy it is. Thanks! Hopefully I can add the espresso next time 🙂

  25. Ok, what did I do?lol The cake is amazing but after
    Frosting it the butter is pooling on the top! It does taste fine
    Just more like fudge.

    1. Hi Linda,
      It sounds like your frosting separated. That can be caused by a few different reasons, such as not creaming the butter and sugar together well enough or not adding enough sugar.

    2. That makes sense! I will surely try again! In the meantime
      My hubby will love it like it is..:) great recipe!

  26. Hi! Wich cocoa powder do you use? I have Hershey’s Cocoa Unsweetened Powder…is that what I should use? Thanks a lot, I will be trying this pretty soon… Oh! Also, heard from a friend one can freese the cake for a few hours then let it out covered and its supposed to get more moisture…whats your opinion on that? Thanks! 🙂

    1. Hi Allia,
      The cake photographed is with Hershey’s Cocoa. I’ve frozen cakes before as well, and learned the trick from a friend of mine who is a professional wedding cake baker. After a few hours, I thought that it made my cakes a little stale, but it really could have been my imagination! 🙂

    2. Hi Robyn,
      As one who bakes and decorates cake I can say that freezing a cake will not have an effect on the moistness. In fact, I freeze all my cakes and fill and frost while they’re still frozen–makes crumb coating a breeze and seems to provide the cake a better texture. I will say though, that a COLD cake will taste dry so it must come to complete room temp before serving. The Hershey’s cake recipe is my go-to as well and I use coffee in the hot water. But now I’m wanting to try the espresso powder as I feel that the coffee does make it a bit more bitter than I’d like and your ‘tweaks’ look promising. Thanks!

  27. I made this cake last night for a co-worker’s birthday today. It was awesome. By far, the best chocolate cake I have ever eaten! Everyone loved it. I did leave out the expresso though as I had none and it was still quite delicious! Great recipe!

  28. I found better results when I used softened, not melted, butter for the frosting. Melting it made it too greasy and it was harder to obtain the correct consistency.

    Also, for people who are having trouble finding espresso powder (which I definitely did!) I went to Caribou Coffee and asked them to finely ground espresso and place it in a cup. They didn’t even charge me for it! I was skeptical that it would enhance the flavor so dramatically, but it was amazing! DON’T SKIP OUT ON IT!

  29. I had my doubts that this could ACTUALLY be the best chocolate cake ever! This is the first time that I have made a chocolate cake and you are SOOOOO right! This cake is AMAZING. I followed the recipe exactly and it honestly is the best chocolate cake that I have ever tasted. Never would have thought that I could bake something so wonderful. Thank you for perfecting this recipe!

    1. Thank you so much, Leah! It definitely is my family’s favorite and I’m so glad you loved it, too! xoxo

  30. I made this cake today for my husband’s birthday. Sure enough, I got several “That’s the best chocolate cake I’ve ever had!” responses. Thank you so much for this recipe! It was a big hit. I’ve already been commissioned to make it for my mom’s bunco night.

  31. 4 stars
    This was fabulous! Made this recipe last night- found it on Pinterest. Hubby and friends loved it!!!! Skipped the espresso powder though. Had a bunch of frosting left over. Thanks for sharing!

    1. So glad everyone loved it, Victoria! If you can ever find espresso powder (you can ask your local Starbuck’s to grind some for you, I’ve heard) it definitely makes the cake even better!

  32. Robin,

    Made this cake last weekend and my husband and adults kids asked for it again. I did the exact recipe..we can get instant expresso in Ottawa, Canada in the instant coffee isle.

    I did refrigerate the cake before serving and it was absolutely amazing.
    This the best chocolate cake ever.

    Thank you so much for sharing…now will try every recipes on your website..I better get started.
    Thanks
    Alex (Alexandra)

  33. My husband is a chocolate cake fanatic and very critical of chocolate cake. I am a baker and have been searching far and wide for a recipe that is up to his standards. I’m happy to say that after 5 years, my search has ended. I’ve officially found it! This cake is DELICIOUS and I don’t even like chocolate cake! The espresso powder is definately what pushed this cake to the next level, simply amazing. Well done and thank you so much for sharing this!

    1. Oh my goodness, Jennifer. What a huge compliment. I will tell you that I have worked and reworked that recipe since I was first married 18 years ago and only recently felt like it was perfect! 🙂

  34. 5 stars
    So, my best friend and I followed the recipe without changing anything. It came out just perfect. The expresso was just an amazing touch. Thanks! This is really the BEST CHOCOLATE CAKE EVER.

  35. 5 stars
    This is very similar to my title chocolate cake recipe, but the espresso powder is a genius edition. I can’t wait to try that.

  36. 5 stars
    Delicious! I used dark cocoa powder instead of the typical cocoa. Also, I accidentally used 2 tsp of espresso powder in the icing but it was SO good. My husband loves coffee and liked the extra kick of the espresso.

    1. YUM! Sounds perfect, Diane. Thanks so much for your sweet comment and for the 5-stars! I appreciate it very much!

  37. 5 stars
    Hey I would love to try this recipe but I dont have any espresso powder just regular coffee. Do you know if would be okay to use the coffee?

    1. Hi Ayanna,
      I definitely prefer the taste from espresso powder over the coffee, but a few people have commented that they have used coffee in place of the espresso powder and loved the cake.

  38. Hi,
    I’m making this cake for a friend’s birthday it looks so awesome. Would it be possible to use buttermilk instead of reg milk?

  39. I made this for a party and the first time I’ve seen a whole cake devoured! I followed exactly(best icing ever) but added my own twist by adding chopped toberlonecandy bar on top scrumptious

  40. 5 stars
    thank heaven for chocolate, i am a true chocoholic, and just made this cake! i searched everywhere for espresso and in my greed to eat cake as quickly as possible i just used a cup of strong coffee instead of plain hot water. i also added extra cocoa so a cup total, and used my own signature chocolate cream cheese frosting. the cake is so moist so delicious, i am in bliss! i can see how espresso would be Webern better and am excited to try next time! now my husband and i who are supposed to be on diets have to eat the entire thing lol. thank you for this gift to humanity and my thighs!

    1. I’ve not tried it, but I bet it would taste great! Do let me know how it worked for you! I bet others would love to know as well.

    2. It tasted great with the substitution of coconut oil for the vegetable oil! I didn’t have any luck with the frosting though, I followed the exact recipe and it tasted good at all. The cake was great though!

    3. Correction, the frosting didn’t taste good. I could clearly taste the butter and powdered sugar.

  41. Can I make your recipe as a 9×13 and if so do I need to make any changes in amounts or frosting recipe. Looks fabulous and going to the store right now to get ingredients!

  42. Uh. Mazing. I am a baker (cupcakes and cakes for weddings) and I have tried and tweaked a bazillion chocolate cake recipes. This one is, hands down, the best I’ve ever made. I made cupcakes from this recipe and only tweaked 2 minor things (I used half buttermilk / half whole milk, and I ground my own favourite coffee from a local roaster to a Turkish coffee consistency and used that). It has a heavenly, decadent chocolate flavor (deepened by the coffee) and an amazing- dare I say PERFECT- texture and crumb. Thanks for experimenting and sharing your beautiful recipe!

  43. Can I make this in 9×13 pan and if so do I need to make changes in amounts? I want to make this today for guests tonight. Thanks

    1. Hi Diane,
      I’ve not made it as a 9×13. The recipe works perfectly for two 9-inch cake pan, so it should be just fine for the 9×13. For the frosting, you won’t need nearly as much.

    1. Hi Brooke,
      You really won’t taste the espresso. It works as a flavor enhancer for the chocolate much in the way the vanilla does. If you really don’t want to use it, you can simply omit it from both the cake and the frosting, but I do urge you to give it a try sometime. It makes all the difference in the world!

  44. This cake looks amazing, and I even have your beautiful cake plate 🙂 ! Can’t wait for an occasion to bake it!
    Thanks for sharing. Your photography is fantastic.

  45. I made this cake twice now, and although the flavor is amazing, it doesn’t rise in the middle, it sticks to the pans and stays really doughy in the middle. What am I doing wrong?! I love the flavor and wish I could make it work…

    1. Hi Rose,
      Sometimes when a cake doesn’t rise in the center it means that the oven is too hot and the cake baked too fast. For your oven, you may want to reduce the temperature a bit and increase the baking time to give you a more evenly baked cake. Good luck!

  46. 1 star
    I live at 10,000 feet above sea level, and this recipe is NOT for high altitude. I did my normal altitude adjustments, and it still does not work. A post above said that this recipe did not rise. Mine rose so high and over that half of the batter ended up on the bottom of my oven! The bits that i tasted had good flavor, but high-altitude bakers beware, this recipe is not for you!

  47. I had my doubts…I recently made an ah-may-zeeng red velvet cake with a cheesecake middle layer, and I had ingredients leftover and decided to make a plain chocolate cake (husband begged). I searched for recipes and came across this one, and when I saw the name — ‘Best’ {EVER} — I thought eh, why not. How bad could it be? Looks pretty delish from the picture, buuut….that could be editing. The comments were glowing, and the addition of the [elusive] espresso powder intrigued me (my recent red velvet cake had brewed coffee as an addition — perfection). We searched 6 stores for espresso powder and nearly gave up but finally found it at store #7. I made the frosting yesterday and it was….HEAVENLY. Awesome…but surely the cake won’t be all THAT special.

    I made the cake earlier this afternoon. The batter was….oh my god. But SURELY I’m going to mess up the baking somehow. SURELY the actual baked cake won’t taste as good as this incredible batter.

    I have never been so stoked to be proven wrong in my skepticism. This is by far one of the 3 best chocolate cakes I’ve ever had, and that’s saying A LOT. I cannot stress how big of a compliment that is (one of the best being my grandmother’s world famous wish-we-would-have-marketed-it Texas sheet cake, the other a decadent cake from a favorite local restaurant). I’d say it’s the best chocolate-only cake I’ve had. The frosting was p e r f e c t. Absolutely perfect consistency, creamy as homemade sin, perfectly spreadable, soft, RICH, FULL of flavor. My husband can’t stop talking about how moist the cake is — he is one hard man to impress, lemme tell ya, and he is fawning over this!

    The frosting will definitely be my future go-to chocolate buttercream recipe. Heck, the cake will be my new go-to also, for that matter! I HAVE to serve this to my family. Talk about an utter, complete success! And SO easy to make — I use a hand mixer. Came out perfectly…we’re in blissful chocolate ecstasy here!

    1. Melanie! I’m so glad you let me know how much you loved it. Finding espresso powder can be a hassle, but it is sooo worth it, isn’t it? Tell your husband I’m glad he liked it. My husband endured so many taste testings until I was finally happy with this final version! I think he was just as skeptical when I made this one! 🙂

      Hope your family loves it! Enjoy!

  48. 5 stars
    I made this cake the other day and OMG! It’s the most moist chocolate cake I’ve ever had…in my life. It was gone in 2 days…really. I did share. :o) I frosted it with a peanut butter buttercream frosting….yum!!

  49. Hi,

    I’m going to make this cake this weekend, just one thing – do You put something between those two cakes? i mean some jam? Cream? The same frosting?

    Thanks,

  50. 5 stars
    i just made it but i forgot to put it on 2 9″ trays…. i have it in a silicone cake one and its thicher hope that if i keep it more in the oven doesn’t run it…the rest looks delicious

  51. 5 stars
    made this last night for a dinner we have to go to today-skipped over the part about flouring the cake pan so the first one fell apart and we had to eat it (let me tell you it was the best chocolate cake ever!)

  52. I’ve made this cake 3 times in the last 3 weeks – oh, these snowy weekends just called out for a chocolate cake, and it is absolutely the best evah! I didn’t have espresso powder but it was great without, and am looking forward to trying it with it. For everyone looking for espresso powder, you can find it at King Arthur Flour. Robyn, do you have a recipe for the best vanilla cake ever? If I left out the cocoa and followed the same recipe, do you think that would work? Thanks so much for sharing this fabulous recipe for what is by far the best chocolate cake ever!

  53. Just made this with my roommate. It was amazing! We actually ended up doubling the salt and halving the sugar out of personal preference. After adding the boiling water we whisked like we were making whipped cream, perhaps to (over) compensate that we didn’t have an electric mixer. Since we made cupcakes we baked for 20 min. The result was the lightest most cloud-like chocolate cupcakes ever!!! Thank you for this recipe, it’s our new favorite.

  54. 5 stars
    Hi Robyn, I am from the Philippines but I live in Hong Kong. I am an avid cook but not into baking that much because I never liked following recipes and had a bad experience with a lot published recipes that don’t work well. I have seen a lot of recipes claiming that theirs is the best chocolate recipe ever. I tried a couple from well known chefs but was never satisfied.Since it was a cold, humid, gloomy Saturday, I decided to brighten our dinner with a nice recipe. I came across this at Pinterest and rushed to grocery (wellcome grocery here in HK) and decided to give your recipe a try. I was thinking of just using my Nespresso espresso with the boiling water…but then again thought about being religious to your recipe. I bought the Nescafe Espresso powder coffee, bit pricy but I said why not. Since I cook dinner for only me my husband and my 2 year old, plus, I only have a small oven toaster.I halved the recipe in evey detail. So I only had one layer. I was completely surprised because my one layered frosted cake tasted extremely good! Kudos to you and your recipe! It was absolutely perfect! The cake was moist the frosting perfect! Even when the recipe was completely halved! I can’t wait to prepare this again when I have guests in the house. More power to you..all the way from HK!

    1. Thank you so much, Rozy! I really appreciate your letting me know how you dividing the recipe worked for you! Take a look at the chocolate cupcakes that I made based on this cake recipe sometime, too. It makes just 12 cupcakes and I used a fluffy vanilla buttercream frosting. They should bake perfectly in your toaster oven.

  55. Hi Robyn, i love baking but im still a beginner and i’ve never baked with oil, can i use sunflower oil to make this cake? Also i have only one 9″ cake pan so can i bake one half after the other? I want to make this beauty for my fiance’s bday tomo.
    xoxo

    1. Hi Rumskie,
      You should be fine baking each of the layers separately. I’ve not tried sunflower oil to make this cake, so let me know how that works for you! Happy birthday to your fiance! xoxo

    2. 5 stars
      Thank you for replying so promptly, i just finished making this cake and it turned out perfect! Soo soft and soooo yummy. When i told my fiance that im baking him a cake he wanted to get an appointment with the dentist in advance because the last time i made chocolate cake it was hard as rock(i mean really!!). Boy is he in for a delightful surprise! The frosting was heavenly, i think i ate more than i put on the cake.
      Thanks again for this awesome recipe.
      Luv ya!!

      p.s. If i yapped on too much its because of the sugar high right now.

  56. Hi, I was thinking of using this for my mom’s birthday tomorrow but I have one quick question, the cocoa; is that unsweetened powdered cocoa or is it something else?

  57. 5 stars
    I must say….I am not a baker at all but this recipe has my family all excited about what goodies will I bake next. It looks as good as it tastes!! Thank you for sharing this recipe.

  58. WOW. I made this cake over the weekend. Looks just like the pics and the taste is unbelievable. Just had a piece in fact. Had a hard time finding espresso powder. The grocery store, which has everything did not have it. Starbucks did not have it, or did not realize they had it. Found it at a little cafe type coffee/deli place. They had the beans and ground them to a fine powder for me. I have been searching for the perfect chocolate cake all my life and this is it. Perhaps Robyn, you should apply for a patent.

    1. I’m so glad you love it, Michele. Sorry for it being a pain finding the espresso powder, but so glad you did! xoxo

  59. Hi, I was just curious if you have ever used a regular 9 x 13 pan or a bundt cake pan? I don’t have a round one. Thank you, Can’t wait to try this. I had to order the espresso powder online and just got it today 🙂

    1. Hi Heather! I think it will work just fine in either. You’ll want to adjust your baking time accordingly for either type of pan.

  60. Hi there, I baked this cake for my mom’s 50th birthday today. It is definitely the best chocolate cake ever. The cake was super moist and the icing was great too. I used instant coffee powder so perhaps the coffee was not as pronounced as it would have been with espresso powder but well! It didn’t matter after all. Thanks for sharing the recipe with all of us!

  61. Robyn: Can I bake this cake on a Friday (and refrigerate it) and ice it on Sunday or will it get dry. It is for a birthday party on Sunday, but unfortunately I have to work on Saturday.

    Thank you
    Jacki

    1. Hi Jacki. You should be fine making it on Friday for a Sunday party. I would even venture to say that you don’t even have to refrigerate it if you go ahead and frost it on Friday. Well, just the temptation, but you know what I mean! 🙂

    2. Thank you Robyn for getting back to me so quickly. I am very excited to bake this cake for my daughter’s 40th birthday party.

  62. Hi Robyn,

    Is it safe to say that the cake would still taste as good and retain its texture and moistness if stored in a refrigerator overnight?

    Also, would the quality of the cake be affected if I baked everything in 1 9″ tin and then slicing it in halve later?

    Thank you!

    1. Hi John,
      I don’t store my cake in the refrigerator. I just cover it with a cake dome and it stays fresh and moist! As to adding all of the batter to one 9-inch cake pan, I haven’t done that and am not really sure what the end result would be. If you try it, let me know how it works for you.

    2. I just made the cake using a single 10-inch springform pan. I think the main change is that the baking time had to be doubled. It took me about 65 minutes to get the cake set (at 350 F). I suppose it’s all the extra volume in one pan. I haven’t tried the cake yet but it looks good and well-baked. I will cool it in the fridge before slicing it in half.

  63. I’m gonna try it
    I wonder whether you have the metric dosage… I’m italian and not skilled with cups system!!!

    1. I have never used boiling water when making a cake and I was hesitant to o so figuring it would activate he baking powder prematurely and it wouldn’t rise. Later after following the recipe I realized Adding it slowly into the eggs and milk and dry actually tempered the batter for a faster set while baking. I was also worried that the batter was going too thin. I continued to follow instructions and was super happy with the results. I will keep this one under my belt. Thanks.

  64. 5 stars
    Hi, i was searching the net for a chocolate cake recipe and came across this… Made it this afternoon and it truly is the best chocolate cake ive ever had. We had it for desert after supper and im using the left overs for cake balls. If you’re looking for a recipe this is definitely the one to write down!

  65. I made this cake and it was all that it promised to be! Delicious and did not last long!

    I added 1/4 C of vanilla yogurt–my mother’s trick for keeping things super moist and used whole milk.

    Something that might also be helpful is to know that espresso is a type of grind and not a special bean or type of powder. An espresso grind is very fine, nearly powder, so that the extraction is very concentrated when “pulling” an espresso shot. With this in mind all that is needed is a coffee grinder to grind coffee (beans or already ground coffee) to a powder or very fine consistency, no trips to the grocery store for “espresso powder” are needed. Grinding your own powder for the recipe will also make it fresh, just as you might prefer freshly ground coffee at a coffee house or at home. 🙂 (Sorry, was once a coffee queen, opened some of the first Starbucks in San Diego in the 90s while in college…)

    Thanks for the great recipe! My family loved it!!!

  66. 5 stars
    Thank you so much for such a lovely article, the pictures make it truly tantalizing! I am so excited to bake this tomorrow for my love’s birthday, will add fresh raspberries on top or perhaps a melted raspberry glaze…
    hurray!

  67. Hi! Beautiful pictures, love your blog.

    Quick question: I have several friends tell me to also add to the recipe above two tablespoons of mayonnaise or sour cream.

    What do you think? They say the mayonaise will add even more moisture to the cake batter.

    I’m making your cake this weekend for the first time as a surprise 🙂

    1. Hi Heather,
      I’ve not added mayo or sour cream to this final cake recipe, so I can’t really give advice on the final result if you were to add it. I would think that it would make the cake fall apart though as it is a very thin batter and already very moist.

    1. Hi Dee,
      A few other commenters have left comments on where they were able to find espresso powder. A few ordered from King Arthur Flour and a few had it ground for them at their local coffee shop. Good luck!

    2. 5 stars
      I live in Houston as well, it took some searching, however Sur La Table at City Centre has espresso powder. I think there is another Sur La Table store in the Woodlands as well. It was $9 for the container. Happy Hunting 🙂

    3. I have a question – if I increase quantities to make a 3-layered 9 inch cake, will it hold well after being decorated? I keep reading this is a moist cake so Im keen to know if it’s firm enough to withstand being 3 layers? Thanks!

    4. Jay, this cake has been made numerous times as a 3 layer cake and it held up just fine. I hope you enjoy it.

  68. Hello Robyn,

    perhaps an important question, I am still not clear after reading through these posts, if by Espresso powder you mean you used espresso (Very finely ground beans, that your would use in a coffee maker, correct me if I am wrong) OR, INSTANT espresso, as in you stir it right into a mug if hot water, like instant coffee. Could you please let me Know?! I am living in Europe right now and both regular espresso and instant espresso is readily available. My son requested a chocolate chocolate cake for his 6th birthday, and I am definelty planning to try your recipe, but I am making it tomorrow night! THANKS!!

  69. Hi. I have a question. This is my first time I am making this recipe and it’s for charity Bazaar. I would really appreciate if you please let me know if this cake will be tasty without frosting.
    Thanks

    1. I like it without the frosting, but it is definitely over the top delicious with the frosting. I wouldn’t recommend skipping it for guests or an event.

  70. Hey Robyn!

    Yesterday was the first time I baked a cake and luckily, I happened to come across your recipe. I had to microwave it for 45-50 minutes for it to set properly and leave no trace on the tooth pick. I also used instant coffee instead of espresso.
    Loved the outcome. It was DELICIOUS! The cake was soft and yummy. I can’t imagine how tastier it would have been, if I had used espresso.

    Thanks for the recipe 😀

  71. I know this is a silly question but can I make this without the espresso? I don’t have it in the house. Thank you!

  72. 4 stars
    Cake is delicious; extremely moist with a great texture. The icing has some problems. It was creamy and fluffy until I added the espresso and vanilla. It became grainy and left a greyish hue. I would definitely make the cake again and again but the icing would be modified. I am wondering if you put the espresso with the cocoa at the beginning,before you add the butter, would the consistency and colour be okay.

  73. 5 stars
    I am a first time baker…….. Meaning this is the first time I have baked a cake period let alone from scratch! My family absolutely loved it. Thank u so very much I look forward to your many other recipes

  74. Omg I’m making this as soon as I wake up!
    I don’t have espresso powder, would Khalua work fine instead?
    Thanks

  75. I was looking for a chocolate cake recipe for my friends birthday a few days ago and found your recipe. Tried it, gave it, they tasted it and consumed it. They must have liked it, lol! I made another one this evening for my grandma’s birthday tomorrow.

    My only regret is that I can’t find espresso powder in my country. But if I could, I would definitely get me some. Thanks Robyn!

  76. I’m going to bake this cake but I will frost it with a nice milk chocolate Genache and Butter Cream (made from granulated sugar only) as filling.

  77. 5 stars
    Robyn! This chocolate cake is AMAZING! I made it yesterday, and I’m in love! So delicious! Thank you for sharing all of your awesome recipes. Keep up the good work! 😀

  78. Hi Robyn!

    My sister turns 21 this weekend and exited to make this cake. But I have a small question; I’m in Europe and was wondering what’s your ‘cup’ in milligrams? Any Idea? Or just use any cup?

    Would love to hear from you,

    Anna

  79. The cake was delicious!!!! I have a question about the icing. I alternated a whole cup of sugar with 1 tbs of milk, but I would have had milk left over, so then I added the sugar in smaller doses to use up all the milk. My icing was delicious, but with a more whipped consistency. What is the correct way? Thanks!

  80. I have a chocolate cake recipe that I will always have! This is very very similar (different amounts of ingredients and expresso) except my recipe calls for buttermilk instead of just milk. I use a powered version instead of fresh so I will always have it on hand!

  81. The flavor of this cake was simply wonderful … a huge hit. Unfort, it didn’t turn out as beautiful as it did delicious. Both cakes fell into pieces when I tried to remove them from their pans … it was if the cake was just so soft and moist that it couldn’t retain structure. It doesn’t sound like anyone else has had this issue, so I’m wondering if it was an issue with my oven or something I did during the process?

  82. 5 stars
    Robyn, tank you so muh for this recipe. Before anything, this is my first time visiting your blog…
    I have tried several cake recipes including Gourmets double chocolate and other popular ones and this recipe has given me the best results in terms of flavor and texture. I made this cake and also made the chocolate frosting scaled down and used it as a filling between the layers. I then frosted the cake with a vanilla butter cream frosting. Overall the combination was great.. once again thank you!

    If it is not too much to ask for can you please e-mail me another of your best recipes (Cakes or dessert) …I am always looking for my next great baking project. Thank you 🙂

    1. Hi Karin,
      Yes, if both fit well in your oven, you can definitely bake both at the same time. If not, you can bake one after the other. Just whatever works best for your oven.

  83. 5 stars
    Robyn,

    This recipe is great! I am not an experienced baker, but this came out perfect. I love the texture and moistness. I have a question: I omitted the coffee because it was for my toddler’s birthday. Is there anything else I can add to boost the flavor? Although the cake tastes good, I think it lacks intensity without the coffee.

    Ps. I posted above in reply to the question of baking in one pan, but I wanted to post again here after tasting the cake.

  84. 5 stars
    I’m drooling with the pictures. I had pushed my mom to grab the ingredients for me. I had trouble with the frosting. Which cocoa is better to use! Mine wasn’t that good but the cake is awesome.

    Valery
    D.R.

  85. Hi!

    I was wondering if you could use Buttermilk in this recipe? In place of the milk? I love buttermilk in chocolate cake recipes. Thank you!!

  86. Thanks for this recipe. It truly is exceptional. My kitchen is gluten free and the recipe turned out amazingly well subbing Cup 4 Cup flour for regular flour. I was impressed with the richness of the color, the sheen on top, the moistness and light and fluffiness of the texture. My husband was in heaven with this for his bday treat. He said it was the best cake he’s ever had. Recipe is a keeper!

  87. Thank you for a lovely recipe. I found you via Pinterest. I was looking for a chocolate cake recipe worthy of my husband’s birthday today. My only substitution was to use unsweetened apple sauce for the oil. I also used instant espresso for the powder with no problem 🙂 The cake itself came out super moist & the frosting was not too sweet. Other changes I made were to sift all my dry ingredients, mixed all the wet ingredients together first before adding to the dry. I did as another reviewer suggested & creamed the cocoa with the softened butter rather than melt the butter. This reminds me a lot of Ina Garten’s Beatty’s Chocolate Cake recipe which uses hot instant espresso instead of boiling water. I am not sure why folks are so hesitant to add boiling/hot liquid into the batter. Yes, it thins I out the batter but I think that’s what helps make it moist. One last note: the color of the frosting looked more like a milk or malt chocolate-kind of pale but still delicious. Thank you again for making our special day a delicious one, too 🙂

  88. 5 stars
    Made this cake for Easter and it was amazing!! I actually made several chocolate cakes and they shrank, got hard immediately, and tasted awful. After failed attempts I tried this recipe and tasted the cake the next morning and it was moist and words cannot describe the flavor and texture. It slightly reminds me of a fudgy brownie. Thank you for posting this recipe!! This is my chocolate cake recipe for life!! 🙂

  89. Hi Robyn,I’ve tried out your cake recipe as attial before my son’s birthday next week. It tastes Great BUT I have two problems with it. First one is it is more sticky than fluffy… Feels more like brownies rather than a well risen fluffy cake. My second concern is with the frosting.. After adding all the ingredients I felt it was a bit roo hard at that stage (it was a dark brown color at that stage) so I added a bit of Milk and the color changed to a whitish brown marble like color! I’m nit sure if you can help with all this coz I’d like to bake this cake again for the birthday. Thank you!

    1. Hi Engy,
      I’ve not had any issues with the frosting when I make it as listed in the recipe. I’ve not added more milk, so I can’t really help you with why it would streak other than you may just need to mix it more to make sure all of the milk is incorporated. I’ve worked on this cake recipe for about 10 years, so the way that I wrote the recipe shared is the best way I’ve found to make the cake with the best results for my family.

      Good luck and happy birthday to your son!

  90. Hello! I am about to make this for my friend’s birthday and I am wondering if using a different type of milk will impact the taste very much (like, chocolate milk vs whole milk vs nonfat milk) which do you prefer?

    And is there a technique you like to use when frosting your cake? It looks very delicious and I wouldn’t want my poor frosting aesthetic to detract from the taste!

  91. Looks so good. Just found this via pinterest so glad I did, and Making this tomorrow. Beautiful pictures! Where did you find the cake stand?

  92. Hi Robyn, I posted a question earlier but can’t seem to find it. I made this cake and it tasted delicious but faced two problems!! My first one is that my cake didn’t turn out fluffy but it was a more brownie like texture! Do you have any idea what the problem may be coz i’d like to make it again this Friday. My second issue was with the frosting… It started out fine with a dark brown color but after addinga bit of milk at the end and beating again the color changed to whitish brown and a but like marble… Streaky! Hope you know what I mean.

    Please help … Thanksssss!

  93. 5 stars
    I made this cake last night and it was fantastic! The best chocolate cake I have ever managed to bake. My husband loved it too. I ran out of white sugar after 3/4 of a cup, so substituted the rest with light brown sugar, and it still came out great.
    The frosting is delicious as well, not too sweet.

    I’ll be sending this recipe to all my friends who love to bake!

    1. Thanks so much, Caroline! I’m so glad your family loved it!!! The frosting and the cake are the perfect balance of sweetness, aren’t they? Thanks again!

  94. I’m making the cake now and the frosting is like separating! Do you have any idea whats happening? I really dont want to throw away all this 🙁

  95. I love to bake and have been on a “mission” to find the perfect chocolate cake for years. I am very happy to say that my search has ended with your fabulous recipe! The cake was moist and delicious. Instead of adding 1 cup of boiling water I used 1/2 cup of brewed coffee and 1/2 cup of boiling water. The frosting was also delicious. It was however a little bit “grainy”. I may not have ground my espresso fine enough. I will tweak that a little next time. Just wondering…have you tried using buttermilk instead of regular milk? Thank you so much for posting this delish recipe. Now I have the BEST chocolate cake recipe AND the BEST carrot cake recipe in the world. I just need to find the BEST almond cake recipe…any ideas???

  96. 5 stars
    Ok listen up because I’m about to give you all the tip of the day!!!! For the espresso powder I used Starbucks Via Ready Brew. It is Starbucks instant micro ground coffee. I used Italian Roast & it was a bit strong so next time I would probably use their Veranda Blend or Blonde Roast (since I’m not a coffee lover at all). I used 3/4 of the packet for the cake & the other 1/4 for the frosting it was perfect. You can buy these little packets at any Starbucks or I’ve seen them online and at Walmart. They will run you about 10 bucks for 12 packs. That would be enough or 12 amazing cakes!!!! I’ve also seen them in 3 packs at Starbucks. Good Luck & Definitely try this perfect recipe!!!!

  97. Hello, I was looking at this recipe and I was wondering whether just half a cup of vegetable oil would make the cake dry and not fluffy. Are you sure not more vegetable oil goes in?

  98. Ok, you can definitely claim this cake as the best !!!! Wow! I didn’t have espresso ; next time I will make sure I have it; still amazing!! This will be my go to for chocolate cake!! Thank you !

  99. 5 stars
    Just finished frosting a huge version of this cake: 3 cakes instead of two. Used your vanilla frosting for the inside, the chocolate for the outside. My 8 yo asked for “the best chocolate cake” and that what I searched for and found it!

    I made the cupcakes for his actual bday this week (with the vanilla frosting) and his school friends LOVED it! I had a young connoisseur tell me that “for home made, this is really great!”.

    Thank you for sharing these fantastic and easy recipes!!

  100. 4 stars
    I made this cake for my boyfriend last night as a special treat. He said for a scratch cake it was very good BUT, we both thought the cocoa was very over powering. I used a K cup of cafe mocha in place of the expresso powder but it still couldn’t be tasted over the cocoa. I still give this recipe a 4 star rating!

  101. 5 stars
    i just had to take a moment and tell you this is the best chocolate cake ever. I have been searching for a from scratch cake and this is the one. Often I would find a cake but not frosting or visa versa. However this one is the one. My 2 girls, 11 & 7 yrs old, have told me I’m the best mom ever for making this cake. ( I, of course, told them about you being the source.) We then noticed that you got the inspiration recipe from the Hershey’s cookbook. I actually have that. It is one of the first cookbooks I purchased on my own while traveling across the mid west on an adventure. How funny that you have the same one. I haven’t seen it since. We’ve made the cake at least 5 times since finding it. We even do half recipes so as not to over do it.
    So thank you, from my family to you. This cake rocks.

    Now I’m on the search for the best white or yellow cake with white or vanilla frosting… Any pointers?

  102. I baked this today and it was AWESOME! It was so easy to make and the frosting was so easy to work with and the cake looked perfect! I will be making this again for company in a couple of weeks and can’t wait to see their reaction….. I will keep you posted! Thank you for such an easy, delicious, recipe!

  103. 5 stars
    This cake is absolutely scrumptious!!…it was really easy and my dinner guests scarfed it up! I got the espresso powder at Williams-Sonoma…my only problem was that since my ancient oven has horrible hot spots, I had to shift the pans positions during baking which caused the middle to deflate just a tad….won’t be a problem when the kitchen get done in a month or so

    1. Congratulations on your kitchen redo! How fun!!! So glad you enjoyed the cake. It’s one of our favorites, for sure!

  104. 5 stars
    Hi Robyn! I just started reading your blog and I enjoy it! I have a home cupcake business and I use almost the same cake for my basic/classic chocolate cupcakes. It is nice because the recipe will make 2 dozen standard cupcakes and 120+ mini cupcakes. Cheers ~ Susan

    PS Roasted vegetables are divine and so easy. Thanks for posting that. It is a good reminder for my Sunday roasts.

  105. Made this amazing, moist, fantastic cake for my chocolate loving son’s 12th birthday. It is has new favorite! Thank-you so very much for sharing!! Will be keeping this recipe! God bless!

    1. Hi Tyna,

      The recipe for the chocolate frosting says “melt butter”…did you make it by melting the butter or just softened it at room temperature.?

      Thank you.

  106. The recipe for the chocolate frosting says “melt butter”…should the butter be melted or softened at room temperature.?

    Thank you.

  107. 5 stars
    This is Actually the BEST chocolate I have ever tasted, I was unconvinced at first because it only had cocoa powder and not even that much really but oh dear! I wont be using another chocolate cake recipe ever again and i’ve made three of these cakes in a week!

  108. HI Robyn,

    This cake sounds amazing! I want to make it for my Nephew’s birthday but i need to make the cake on Friday for Sunday and plan to decorate it with fondant. Do you think the cake will last 3 days and still be moist? Thanks

  109. 5 stars
    This was my first serious attempt at baking and this recipe of yours proved to be wonderful! Everybody loved this cake! Thanks a lot!

  110. I made this cake ,Monday and it was wonderful. I substituted Splenda for sugar in the cake part and it still tasted amazing. However, for the icing, I followed the recipe perfect but the icing was a little runny. I had to keep adding confectioners sugar & had to add approximately am additional cup or two and it was still runny. Any help?

  111. Hi dear,

    Thank you so much for sharing this wonderful and delicious chocolate cake recipe.I made this last week and my family love it….They want me to bake it again this week.more power to you…Godbless..

  112. I was also unable to find espresso powder but I found coffee extract on the baking aisle with the other extracts. Do you think this would work as a substitution? I am making this tomorrow for my chocolate-living mom’s birthday party. It sounds wonderful! I can’t wait to try it.

    1. I’ve not used that in this cake recipe before. Do let me know how it turns out for you.

  113. I was looking for a white icing to go with this cake (so i could color it) would your chocolate cupcake vanilla buttercream frosting recipe work well with this cake or is the vanilla buttercream meant only for the cupcakes?? I’m making it for my son’s first birthday tomorrow. Please let me know!

    1. I did the same thing. I used this cake recipe with the buttercream frosting, so I could make it green for birthday cake. It came out great! Did u try it?

  114. Its truly the best ever choc cake i have made and it tasted awesome! Al credits goes to u for the complements i recieved. 🙂

  115. your cake looks amazing :)just a quick question, what should I substitute the eggs with to make egg free??

    1. Hi May,
      Thanks so much. My Mom has issues with eggs, too. I’ve successfully used a mashed avocado in place of an egg in another chocolate cake. It was delicious. You can also use applesauce in chocolate based recipes like this as a great substitute. I would use 1/3 cup applesauce for each egg.

  116. Thanks for your great recipe dear Robyn

    Shall we me make two different levels?And then put the chocolate sauce in between?Because it seems that it has two different levels!

  117. 5 stars
    Amazingly easy and incredibly delicious!
    I was looking for a chocolate cake earlier today to surprise my husband on our third wedding anniversary, which is tonight, and the result got me by surprise as well! 😀
    thank you so much for the great recipe 🙂

  118. Hi Robyn, I’m making this cake for my girlfriend this weekend, I wanted to know if I would be able to cover this cake with fondant so that I could decorate it? She’s really fond of “pretty” looking food. Thanks Robyn , and for the record this cake does look devine.

  119. 5 stars
    My boyfriend asked for a chocolate/coffee flavored cake for his birthday, I found your recipe…and I must say, this truly IS the best chocolate cake I’ve ever had! And certainly the best I’ve ever made. Thank you!!!

  120. 5 stars
    I am a guy that rarely cooks/never baked ever before and followed this recipe to surprise my wife on her birthday. It came out excellent and everybody loved it and tasted awesome.
    She was so happy. I must admit one mistake I did was the frosting was a bit too buttery and I guess I ran out of confectioners sugar. Couple of things the author can add in the recipe is the grams or oz of the ingredients needed so people getting it from the store can get the correct amount. Also espresso powder was hard to source so I used instant coffee but half the portion size described here.

    Thanks a lot!

    1. Hi Grant,
      I developed the frosting recipe to go specifically with this cake so that together the pairing of flavors is what makes it what I call the best chocolate cake ever. I highly recommend this frosting on this cake, but I believe from the comments, others have substituted another frosting in place of this one. Good luck and do let me know how it turns out for you!

  121. I made this cake this morning to be the top and bottom layers for a mint chocolate chip ice cream cake to surprise my husband for our first anniversary this weekend. And since I had to cut the puffed out tops off to make the cake flat, I had warm cake chunks for lunch! Mmmmm.

    Since I’m pairing this with mint chocolate chip ice cream, I left out the espresso because I didn’t want the flavors to compete. And I also used the one and only cocoa powder I allow in my kitchen: Hershey’s *Special Dark*. Let me tell you. If you’ve never used Hershey’s Special Dark cocoa powder, TRY IT. Your cakes and brownies will look black like dirt, but the chocolatey-ness will be so luxuriously rich that you will faint from sheer pleasure. My friends and family never stop emailing me for my brownie recipe, and that is the secret ingredient. 🙂

  122. I used Taster’s Choice Colombian brew instant coffee packets in place of the espresso powder. It seemed to do pretty well in the cake. I used too much in the frosting though (I made mine with a bar of cream cheese, smidge of milk, smidge of vanilla, and a cup or so of confectioner’s sugar) and it came out tasting like coffee. On the cake, though, it was like a cappuccino, chocolate chunk ice cream! SO delicious that my six year old son LOVED it!! I made it on Sunday and it was polished off last night. My son made me promise to make another one this weekend. I’m going to try it as a sheet cake. I’m on the hunt for espresso powder now though!!
    Do you have any recipes for a white/wedding/vanilla cake? My daughter’s first birthday is coming up and I’m making her birthday cake and smash cake for her.

    1. You can find espresso powder at King Arthur Flour that works well. Good luck!

      On the white cake recipe, I’m still in the process of working on one to get it “perfect” before I share it. Almost there! 🙂

  123. 5 stars
    OMG!! this cake should be ILLEGAL!!!! it is to die for!

    Just made it and it has turned out perfect! that never happens when I bake.

    Thank you for sending me this slice of Heaven.

    Love from Australia

  124. I’m searching for a cake to make for my friend’s birthday in a few days, and this looks incredible. I’m from Finland so we do not use dl, i tried to find a converter online but it said that it was a difference between American and English “cups” so witch ones have you been using? 🙂 thank you for a quick answer

  125. 5 stars
    This recipe is a total hit!! I’ve made it twice now and both time i’ve been showered in complements of how amazingly yummy and incredibly moist it is, with multiple people going back for a second slice! This truly is ‘the best chocolate cake recipe ever’!

  126. 5 stars
    Hi, Robyn. Gonna try this cake tomorrow, just one question? Will this cake hold if I were to use fondant icing?

    1. Hi Angie,
      I’ve not made it with a fondant icing, so I really can’t say. Do let me know if you try it though as others may have the same question.

  127. I made this cake a few weeks ago for a small gathering I was having with my friends. It turned out amazing and was so delicious some of them had more than one slice at a time!

  128. I made this cake tonight and I to had the problem of the frosting separating.I did add more sugar and it seemed to help. I’m wondering if it is because I sifted the powdered sugar and then measured. What do you think? I did take the time to level the layers before frosting it, so I was able to taste some of it with a schmear of frosting on it. It is an amazing cake.

  129. Hi, I made this cake today. Tastes great 🙂
    I bake a lot of cakes but most of the don’t come out the way I want them to.
    Half of the cake on top becomes a dome 🙁
    Its so hard to put the icing on top. What do i do?
    Today I made your recipe. After pouring the batter in the pan, I tapped it to get the air bubbles out because I read that it helps the cake to rise with straight edges.
    DID NOT WORK AT ALL 🙁
    Please help.

    1. If a cake rises too high in the center when baking, it could mean a couple of issues. Your oven temperature may be too high and baking at a higher temperature than you think. I would recommend double checking your oven temperature with an oven thermometer. You can also use a collar around your cake pans to help your cakes bake more evenly.

  130. My batter seemed very runny, and i didn’t know why. And the flavor wasn’t very rich, what can i do to change that?

  131. 4 stars
    Hi,

    Just making this cake to try out and making the icing. The milk seems to not be absorbing properly into the ret of the ingredients. Have I done something wrong? I used 340gms of butter is that the right conversion? I’m in New Zealand.

  132. Seriously the best chocolate cake ever!! I made this for my son’s 2nd birthday and it was a HIT! I’ll never make another boxed chocolate cake again.

  133. I am very excited to try to this recipe, especially after reading the glowing reviews. I will be making it for my boyfriend’s birthday. Unfortunately, he is not a fan of coffee and so I am wondering what you might suggest as a substitute for the espresso powder for the icing. Thank you!!

    1. Oh and I just realized that there’s some in the cake batter too! Tips? Thanks 🙂

    2. Hi Janine,
      You can omit the espresso powder, but I would recommend trying it. As mentioned in the post, the espresso powder doesn’t make it taste like coffee. It enhances the flavor of the chocolate much like vanilla does.

  134. Hi Robyn!

    It seems like a really delicious recipe! I would like to try it but unfortunately i don’t know how much a cup is. So could you please tell me how many milliliter(ml) or decilliter(dl) or even liters is equal to one cup?

    Thank you!!

  135. 5 stars
    This recipe has become my signature cake.. It’s kinda hard to find espresso where I live so I used 1 & a half teaspoons of strong instant coffee & I loved it 🙂 everyone begs me to make is cake for them now 🙂 lovely recipe thank you so much ^_^

  136. 5 stars
    This is the truly the best chocolate cake I have ever made, I must say it was a hit! Will be making it again soon!! I followed instructions and it turned out amazing- my hubby loved it, moist and spongy just Perfect!
    Thanks for the recipe!!

  137. 5 stars
    This is the best chocolate cake recipe ever.
    Simple ingredients and perfect taste…
    Thumbs Up 🙂

  138. 5 stars
    I stumbled across this recipe looking for a cake that would wow at a party. This did not disappoint! I was scared to do chocolate because the recipes I have always used in the past always turn out dry. We all LOVED it-thank you sooo much for sharing! It is now going to be the “go-to” party cake from now on!

  139. 5 stars
    I found your recipe by Googling “chocolate cake” and gave it a try. I don’t have any round cake pans, so I used a 13×9 sheet cake pan. It took a little longer (I baked it for 42 minutes) but came out beautifully! I also didn’t have any espresso powder, but the cake and frosting were AMAZING without it. I can only imagine how delicious they would be with it. I’ll definitely be saving this recipe and trying it with the espresso powder next time.

  140. 5 stars
    I just made this cake, I’ve used Turkish coffee instead of espresso powder… OMG, THIS IS THE BEST CHOCOLATE CAKE I HAVE EVER HAD! You will NEVER go back to the box stuff after you try this!

    Thank you!!!

  141. I couldn’t find espresso powder at my grocery and i wanted to make this cake tomorrow (so no time to order it through the mail). I have both instant coffee and espresso grounds, would either work, and which is better?

    1. I just made this cake with instant coffee and it came out great. I really didn’t feel like running out for espresso so I used what I have on hand. It worked great for me.

    2. 5 stars
      Thanks Michelle, I ended up using the instant coffee and it worked great. I only wonder if the espresso would have been a bit stronger and made the flavor come through even more? Maybe next time I’ll try it. King Arthur sells some on their website.

  142. It really is the Best Chocolate cake recipe that I have ever made! I have been looking for a awesome recipe but seemed to always come up short with all the other ones out there. Definitely gong to make this one my go too chocolate cake. The name really should be the ULTIMATE Chocolate Cake!!! Thanks for sharing this one!

  143. oh i’m going to try this out tonight but i feel a bit scared too…… i don’t understand the vegetable oil part? is it melted margarine? or does it have to be REAL oil?

    1. I am eager to try the recipe, but I wanted to comment on the beautiful cake plate. I am a collector of milk glass and noticed yours. Love it!

  144. Hmm, I really wanted to like this recipe. I’ve made it twice now and it’s just not very chocolatey. The frosting is fantastic, but the cake is more like a chocolate flavored snacking cake. Maybe I’m looking for a dark chocolate cake instead of a milk chocolate cake.

  145. This looks like a great recipe and I’d like to try it out this weekend for a birthday, but I have one question. Does the boiling water not cause the egg in the batter to cook? Do you have to add it very slowly to avoid this? I hope this doesn’t sound like a dumb question, but I’ve never added boiling water to cake batter before and I’m nervous! Thanks ♡

    1. How much sugar is in this cake? More than a kilo? How much is cup in grams? 250gr?

  146. 5 stars
    ok. where do I start? I’d never seen a cake recipe where it called for boiling water, then again, haven’t been baking for that long either. But, with all the positive comments, surely this must be the best chocolate cake.

    OMG! this IS the best chocolate cake!!!! I will NEVER make another recipe again, the search is over!

    And the icing you ask??? Heavenly! Thank you so much for posting this, and thank you Google for helping me find you!! 5 stars doesn’t even cover the amount of yummm!

  147. 5 stars
    Thank you for sharing this recipe! This chocolate cake is AMAZING. My son and my daughter both requested chocolate cakes for their birthdays, but the recipe I used for my son ended up rather dry. I found this recipe when I went looking for a moist, rich chocolate cake for my daughter. It is incredible. Cake is not generally something I get overly excited about, but this recipe may change that forever. AND, the frosting is amazing, too. Since I was decorating the cake, I used the vanilla cream frosting from the cupcakes and simply doubled it. It worked perfectly. Also, I used instant espresso coffee granules, for those who are wondering about espresso powder options. 🙂 Thanks again for sharing this recipe!

  148. 5 stars
    Just tried this recipe for my honorary niece’s birthday party! What a hit. I added about a TB of cinnamon about just because we love Mexican chocolate. mmmmm is all I have to say. Also I ran out of vegetable oil and used coconut oil. Turned out REALLY moist and delicious! 🙂

  149. Baked this one today, but it cracked into 3 parts. I must admit I used Orgran egg replacer as I am vegetarian.
    Also ,can butter be used Instead of oil for the cake? I live in India and is it ok to use sunflower oil? Is the cake batter supposed to be very watery, cause 1 cup of water did make it watery, is that why it cracked?

    1. Hi Vaishu,
      The cake batter is a thin batter. I’m not sure what results the substitutions you made could have had on the final result of the cake. I’ve made it hundreds of times and not had any issues with it cracking. It really is a very sturdy cake when made as listed. Good luck next time!

  150. 5 stars
    I’m german and live in Germany and was looking for a recipe for an american chocolate cake. I found this site in google and this is really the best chocolate cake recipe EVER! Thank you so much for this recipe. I made it for my mother for mathers day and everyone loved it!!!

  151. Made this cake for my mom for Mother’s day. It was excellent! Moist and very chocolatey. The frosting scared me though. I mixed it a few seconds and it looked weird –like brownie batter. Mixed some more and it was nice and spreadable. Very good and simple to make.

  152. 5 stars
    I made this cake for my mom for mothers day and she loved it. My family considers it to be my best chocolate cake yet. Instead of all purpose flour i used whole wheat flour. And instead of regular white sugar I used organic sugar. Instead of espresso I used coffee. It still came out perfect. I loved your recipe thanks!!

  153. 5 stars
    I just made this cake for Mother’s Day and it was really delicious! I ran out of confectioners sugar so I ended up only using 3 cups for the frosting. It still tasted great.

  154. wowee this cake is amazing, I even went one step further and put a layer of marmalaide in between the halfs, then some mandarin segments on top. delish 🙂

  155. I’m going to try this for my daughter’s 4K Graduation party. I need to make it the day before. Will it be okay? Should I refrigerate it? Thanks!

  156. Hi! I am from Greece and I want to try this cake for my son’s birthday.
    I just want to ask you if the cake withstand the weight of a fondant covering.
    Also, can I use olive oil instead of vegetable oil?
    Thank you!

  157. 5 stars
    Hi um my cake is in the oven right now and it smells AMAZING!!!! i have a few questions though. Is it ok that i put it in a bunt pan? and it came out almost liquidy at the end…. was that it was supposed to be????????

  158. dear robyn,

    just want to tell ,it was really the best chocolate cake recipe i’ve ever made.thank you for the recipe ,i received many nice comments.

  159. 5 stars
    That cake is excellent! If you have an email address where I can contact you, I’d love to tell you my whole baking story. 🙂
    Thanks for this great recipe!

  160. Hi
    Can I use single 9 inch tray and later slice it for frosting? Need a quick answer as my sons bday falls on Saturday, and looking forward to making this delicious cake?
    Thank you

    1. The cake yields two 9-inch cake layers and the frosting yields enough for a generously frosted cake. You may want to look at the recipe for the 12 cupcakes as it should also yield one 9-inch layer.

  161. I made this cake today for my sister in law’s birthday tomorrow. It’s good, but it fell in the oven. I’ve never had a cake fall before, so I was a little disappointed as to why. I didn’t add the espresso powder as I didn’t have any but used all of the other ingredients listed. I’m thinking maybe it was the boiling water that cause it to fall? It’s not that bad and something I can cover up with frosting.

  162. hi want to make this for mt sons 5 birthday in a no 5 cake tin do you think it would work ok
    going to use froting in the middle and decorate outside as themed

    1. Hi Mags,
      I’ve not baked this cake in that size cake pan, but have made it as cupcakes and it was very successful. The frosting recipe makes a good bit, so plan to have halve the frosting recipe or to have a good bit left over for another recipe.

  163. Hi there, will this cake still be delicious if you don’t like coffee? Or does the coffee flavour come through? Many thanks

    1. Hi Lucy,
      The espresso powder only enhances the flavor of the chocolate and works much like using vanilla in recipes.

  164. I don’t usually like chocolate frosting. Will the cake still be good without it? Or will it be too dry? i might use vanilla frosting instead, or none at all.

  165. All i can say is wow!!!! Its really d best chocolate cake ever. Thanks so much for this recipe.

  166. Hi! I am from Greece and I want to try this cake for my son’s birthday.
    I just want to ask you if the cake withstand the weight of a fondant covering.
    Also, can I use olive oil instead of vegetable oil?
    Thank you!

  167. Can’t wait to try this out I love chocolate cake but have boxed! Homemade is the way to go. Question: do you use sweetened or unsweetened cocoa powder? There is no sugar in the cake so I feel sweetened would be needed but there is sugar in the frosting so do you use two different kinds? It’s unclear

  168. I made this cake today (in a yacht kitchen 🙂 ) and it turned out great so far. Only problem is, my icing broke. I think I didn’t add enough milk at the right time and the emulsification of the butter (which was still warm) and the icing sugar exceeded it’s capacity. Unfortunately, I had to throw away all the icing but I will try once again. I have to go buy more icing sugar tomorrow now that we’re at port. Looks like it will be delicious though. Thanks

    1. I made this cake on the weekend and thought there was something wrong with the icing too – fortunately for me my daughter was there and pointed out that in step 11 it says “After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.” If you don’t use high speed after each addition the icing is just lumpy and stays separated. I turned my mixer on high only after 2 additions and voila – the mess became icing. Hope this helps!

  169. Hi,

    Does it have to be vegetable oil? I was hoping to use sunflower oil if it won’t ruin the recipe.

    Thanks

  170. I made this cake for a family dinner on Sunday. The only 9″ pan I have is a spring form so I decided to split the batter and use it twice. I was a little worried as the batter was thinner than most and I hadn’t read about this in the comments but all was fine – well except my concept of half was off. I ended up with one thin and one thicker layer but still no problem. The icing recipe makes a LOT, I think if I was making a 9×13 I would make only half. I just read one comment about a problem the icing and while making it I thought something was wrong too – very important to follow step 11 (After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and espresso powder and combine well.)
    The cake was devoured and I will definitely be making this again and again….

  171. Soooo….are you coming this direction around September? I kinda need this for my birfday 🙂

  172. I am trying this recipe right now, I just put the cakes in the oven. I have to say the batter alone is so yummy!! I have been on a baking kick lately, trying out all sorts of new recipes, and most of the cakes I have tried thus far have fell short. My husband and I are trying a new recipe every Sunday, he usually makes the main course and I the dessert. I am hoping this will be a good choice. I do have a question though, the recipe says cool in pans for 10 minutes and then frost, are you not supposed to cool completely after taking it out of the pans? will that not make the frosting melt?

    1. 5 stars
      Ok the cake came out AMAZING!!! my frosting was a little grainy. I ran out of powdered sugar so I made my own in the blender using granulated sugar and cornstarch, I guess I didn’t pulverize it long enough. Still the best chocolate cake ever!! I will definitely make this again!!

  173. 5 stars
    I needed a “better than a bakery” chocolate cake for my 19 year old daughter’s birthday. She’s a chocolate-holic with VERY picky taste. The cake and icing came out perfect–made a mistake and mixed all the icing ingredients together at the same time, and it still came out wonderful. Was a big hit with my daughter, and will definitely be made again in our family!!! Thanks for sharing an amazing recipe!!!!

  174. Anyone who tries this may be initially dismayed by the very liquid nature of the batter; don’t be! I made it today in an angel food cake pan; it worked out just fine and made a wonderful cake.

    1. I’m not certain as I don’t use fondant, but maybe someone else has made it and used fondant and can answer you. Good Luck!

  175. I saw this recipe on Pinterest and had to try it. Thank you so much for sharing it! It is definitely THE best chocolate cake I have ever had!! I made a peanut butter buttercream for mine and it was a huge hit. I love how moist it is even after a few days (I know, I know…as if there was any left!! 😉 ) Fantastic and a keeper for sure.

  176. Currently waiting for the cake to cool so I can frost it. I’ve always been intimidated to bake from scratch, but this recipe was really easy.

    Now I realized once I got started on the frosting that I had completely forgotten to add water to the cake batter. It was far too late to do anything about it. HOWEVER, once out of the oven I taste the cake and it seems fine. It’s actually rather tasty. The texture is a bit dense and crumbly, but still soft and moist. So, if I can screw up the recipe that severely and it still come out tasty, it’s a keeper!

  177. 5 stars
    It look so good and the taste is even better, it takes you to a whole new level. We tried it sunday just to test it to see if we were having it this weekend, when we will have friends over for dinner.

    I always try to have a new cake every time we have guests over, just to blow their minds.! 😉
    And it shall most definitely to do just that.!

  178. Made the cake to the letter of the recipe. Everything tasted great but it didn’t rise well at the corners and edges so it had a big rise in the center that tapered down to rather flat sides. This made putting the layers together difficult and I had to slice off the top of each layer before frosting and stacking them. Would using cake flour instead of all purpose and adding a little extra leavening help this?
    Please advise and thanks.

  179. 5 stars
    One day about 2 weeks ago my 16 year-old daughter ran home from school with her boyfriend saying they wanted to bake a cake. Now my daughter hates to cook and can barely boil water but today she wanted to bake a scratch cake. This cake. As it turned out this was the BEST chocolate cake my husband and I have ever had. The only thing that my daughter did that was kind of funny was that she didn’t know what “confectioners” sugar is. So she made the frosting with granulated sugar. My husband walked by and tasted it saying something didn’t seem right. LOL! I tried to turn it into fudge but that didn’t work either. We pitched it and she started over with “powdered” sugar 🙂 an it turned out delicious! My husband still complimented her on it again tonight. She gets the cutest look on her face when says that! If I can’t talk her into making another one I sure will. Maybe this will make her want to venture into other areas of cooking???

    1. Did your frosting come out grainy at all? Just wondering…because mine did 🙁

    2. Hi, Dianne,
      Mine doesn’t turn out grainy. Creaming the frosting on high after each addition makes a big difference to make sure it isn’t grainy is well combined and fluffy.

    3. 5 stars
      So eventhough my frosting came out grainy it was still very good! Can I leave this cake out or do I have to put it in the fridge?

  180. I followed the directions to a T, but now the batter is burbling over the sides and onto the bottom of my oven! A mess — and a loss of a lot of cake batter. What did I do wrong?

  181. HELP…My frosting doesn’t look like yours 🙁 What did I do wrong? It looks a little grainy.

    1. Did you use regular sugar? If so you need to use confectioner’s (powdered sugar) or else it will turn out grainy.

    2. 5 stars
      I made this cake for a friend and family gathering and it was a “HIT!” I am making it again today for Father’s Day. I followed the instructions and it was decadent!

    3. 5 stars
      Me and my daughter made this cake without the frosting on Thursday night and it was gone by Friday night. The cake was lovely, just right, easy to make and a big hit with the kids. Three days later I am going at it again, this time I will try the frosting. Thanks a lot!!

  182. 4 stars
    This cake was pretty good. The frosting was easily the best I have ever tasted, I definitely didn’t use it all so that I could eat some later. The cake was good, but a little dry for me and definitely more like a chocolate snack-cake rather than a moist or fudge-like chocolate cake. Without the frosting, I’m not sure that I would have been a huge fan, but then again, maybe it would be too decadent with a more decadent cake. In the future, I will probably look for a different cake recipe, but make the frosting for the rest of my life. Seriously.

  183. 5 stars
    HELLLP!
    the cake is amazing and all but the frosting, oh the frosting!
    It’s going crazy! The frosting is dripping of the cake and i dont know what to do!
    Please help me!

    1. Did you let your cake cool down long enough? even a small amount of residual heat is enough to give you runny icing…

  184. 5 stars
    I just made this for a Memorial Day gathering and it was absolutely delicious! Thank you so much for this great recipe. I’ll be making this again in my very near future.

  185. 5 stars
    I made this for my mom for mothers day and she and her fiance absolutely loved it. I find it is easier to make than other cakes I have done and
    I don’t have 9 inch pans, but three 8 inch pans work well, you may just want to make extra icing for the extra layer.

    One thing- always follow the order the the icing ingredients. I made a shortcut making it today for my aunt and had a hell of a time mixing it.

  186. 5 stars
    my daughter and i just made this cake, it was sensational, we recorded us making it on her ipod as well lol, we had lots of fun and my son loved it to 🙂

  187. 2 stars
    I haven’t eaten the cake yet but those who have enjoyed the frosting must have a much heavier duty mixer than me! I nearly burned out my brand new kenwood mixer doing this. No matter how long I mixed for, the sugar would not cream. The frosting is grainy and awful. My poor family are going to get a shock tomorrow I think but I will let you know.

    1. Use PURE CANE powdered sugar. If the package doesn’t say “pure cane”, it will most likely turn out gritty frosting.

  188. 5 stars
    This recipe sounds amazing!!!! I’ve used that cake recipe on the back of the Hershey’s cocoa box and it calls for a cup of boiling water, this sounded strange to me, but the flavor is outstanding. In my American’s Test Kitchen cookbook, it says that adding hot liquid to cocoa powder intensifies the cocoa flavor. My recommendation, as I haven’t tried it yet but am planning on it, is to heat the milk at least enough to make it steamy. I also wonder how some of these cake recipes, I made your salted caramel cake, YUM!!, would it be ok if cake flour is used rather than all purpose. Any ideas?

    1. Espresso powder and espresso coffee are NOT the same thing. You need to use espresso powder (espresso instant coffee).

      If you can’t find the instant kind you could try using a cup of espresso instead of the boiling water (make sure it is hot), but then you can’t do that for the icing.

      If anyone has used the non instant espresso powder and had it work out please post it. I tried it once before I knew the difference and found it was too grainy/didn’t dissolve, as it is not meant to do that in your coffee maker.

  189. 5 stars
    This cake and frosting are amazing. The frosting is out of this world and the cake is very moist – just the way I like it. Did I say the frosting was awesome? My husband went crazy over it and my daughter too. Am doing this again!

    Thanks for sharing.

  190. Hi there:

    i want a french vanilla frosting any suggestions on an amazing one to use? I’m wondering if robyn would have one just as good as the chocolate frosting for this cake? i want something as nice as this frosting since everyone is raving about it. Im gonna use this recipe in the future, but my sister in law loves french vanilla frosting so i want to use this cake recipe with a fv frosting.

    Thanks so much

  191. This was awesome!! I took it to a banquet and someone asked if they could take the plate from me so they could lick it!

  192. 5 stars
    My son recently requested a chocolate cake with a peanut butter frosting. I am a pastry chef by trade but was looking for something new to try for his birthday. I made this chocolate cake recipe and it was a huge hit with not only the kids but the adults as well. I was very impressed with this recipe and will continue to use it when I need a recipe that can just be whipped up in a pinch.
    Thank you for sharing!

  193. Hi Robyn,

    Cake looks delicious and by the reviews, dying to try it. Just wanted to ask if you’ve ever used buttermilk in the recipe, and if so, do I need to make adjustments with the other ingredients?

    Thank you

  194. 5 stars
    I tried this cake out for my boyfriend’s birthday…It was a BIG success!!! I got so many compliments…it tasted better than a confectioner’s cake! I used vanilla icing instead though! Highly recommend this recipe!

  195. 5 stars
    Ten Out of Ten Robyn I love baking and wanted to try something different from my normal cake recipes. I felt like a lovely moist chocolate cake AND this was right on the money!!!! The family loved it. I agree it is much better than a confectioners cake. THANK YOU for sharing it. I am forever grateful. The best chocolate cake EVA……..PERFECT!

  196. Hi Robyn,

    The cake is FABULOUS! Followed your recipe exactly, didn’t want to risk trying the buttermilk and glad I did; wouldn’t change a thing(I did only use a pinch of espresso in frosting instead but that was just my choice). I don’t have to try another choc cake recipe again! Thanks so much for sharing and look forward to trying out your other recipes.

  197. I made this chocolate cake and it was a success.. the only problem I had was that the cakes broke in half when I tried to tip them out of the pans. For the icing I used the same ingredients, I just used my own measurements and it was divine!I will be making this cake again tonight and if its a success again I might use this recipe for my 21st cake! :-):-):-)

  198. Hey! I’m planning to make this cake today, and I wonder if I could make this in cupcake form. How long would I need to bake it? Thank you for the recipe ^^

    1. Hey Michelle,
      Yes, the link to the cupcakes recipe is at the end of the recipe post. Hope you enjoy it.

  199. 5 stars
    Robyn, if you were here I would kiss you!! whoever is looking to make a chocolate cake STOP RIGHT NOW you have found it, this cake is soooo moist with a beautiful chocolate flavour!! yummy yummy yum yum!! Thankyou soooooooooooooooooooooooooooo much…

    Gem xxx

  200. Very Important!! For the icing (and all baking, really) – Make sure to buy PURE CANE powdered sugar. Others contain beet sugar (which is GMO, for those interested). The pure cane powdered sugar is how to get creamy (non-gritty) delicious results. If the package doesn’t say “pure cane”, you can assume it is not. Happy Baking!

  201. 5 stars
    I made this for my son’s birthday party and it was a hit! I love this cake and the cupcake recipe. Easy to do, delicious, chocolately, perfect. Thanks so much!

  202. 5 stars
    This recipe is amazing! I have never bothered to attempt to make a cake like this, figuring I would fail miserably but it was awesome!

  203. I just tried making the cake as I would like to take it to a party this weekend. Everything was going well, until I tried to move the cake base and found it very crumbly. I couldn’t even put the second layer on top of the first layer as it broke into 4 pieces. When I tried to put it together with the frosting, nothing worked! Pls pls let me know what I did wrong.

    1. Was there ever a reply for this? I am having the same proble as well, and the bottom stuck to the pan.

  204. I’m going to be trying this cake for father’s day. I’m a little nervous because I’ve never seen a recipe for a cake or frosting like this at all before. So does using melted butter for the frosting really make it come out like in your pictures? I’m just imagining the frosting will look more runny doing that.

  205. Wow! This really is amazing! I’m very much a beginner cook so I was nervous to try it, but it turned out impressively yummy. My only problem was that the frosting didn’t turn out exactly right. It seemed oily — like 3 sticks of butter was too much. It may have been because I don’t have an electric mixer and I was using an old fashioned hand-crank kind, which may have not mixed it up adequately. I sure gave my arms a workout trying to mix it as much and as long as possible on each round though — lol! Do you think that was my problem or what else might I have done wrong? Fortunately, it still tastes great, nonetheless! My boyfriend says it’s the best birthday cake he’s ever had. Thanks for such a great recipe!

    1. Hi Cynthia, I think the butter was too much too…… too runny. Next time I will try half that amount of butter.

  206. Ok… so i keep looking over this recipe and it makes me really nervous!! No butter in the cake??? in a chocolate cake?? How can that be acceptable. lol. The frosting worries me more. Argh, I wanted to make this on Saturday for my mum, please tell me its worth the risk???

  207. I made my cake with Nescafe coffee and used another filling; caramel treat and fresh cream; tasted fantastic!!!

  208. Mine didnot turned out like urs :((( the cake was falling apart and the frosting was as dark as the cake 🙁 where did I go wrong?

  209. 5 stars
    Absolutely love this cake. I have made it 3 times in the last month for birthdays and it is a huge hit. My icing is soft after mixing so I ice the first cake then refrigerate. I then put the top cake on and finish. I will put this in frig then finish frosting after a few minutes with remaining frosting.

  210. 5 stars
    I made this recipe yesterday for fathers day, and it was soo delish!!! Will be making it again for my twins birthday this week!!! Thanks!! #BestChocolateCakeEver

    1. 5 stars
      I bought little packets of instant coffee and used more than the recipe called for to make up for using coffee instead of espresso. I dissolved it in the hot water for the cake and in the milk for the frosting and it turned out great!

  211. 5 stars
    Wow…the first thing out of my husbands mouth was “this is the best cake ever!” It really lives up to its name. It turned out moist and very rich. A little goes a long way. This is my new favorite chocolate cake recipe. Can’t wait to take it to a party!

  212. 5 stars
    Please Robyn give me a substitute for espresso powder,as I don’t get it easily where I stay!!!! 🙁

  213. 5 stars
    the other day i made your chocolate cupcakes and white frosting for my niece for her birthday..piled them into tiers like a cake and gave them chocolate sprinkles…..it was a HIT….everybody loved them!..one of the easiest, fastest and TASTIEST recipes i have ever tried…thank you to bits for this!…tomorrow i make your best choc cake ever recipe for my daughter’s birthday…i know it will be amazing!…also shared your recipes and site on my facebook, gotta spread the word when you find something this good…

  214. Just wondering, are we supposed to use unsweetened cocoa powder or… and isn’t 5 cups of confectioner sugar a little too sweet? =X I have not tried baking this tho. Will try as soon as I find time =D Can’t wait

  215. I love the cake, but when I tipped it over to put on wire rack half of the bottom stuck on the sheet. I greased it but should I grease it more?

    1. I actually used a Spring Form cake tin, greased the bottom and sides AND lined the bottom with baking paper to be extra safe and the cake turned out perfectly.

  216. 5 stars
    I made this with 2/3 cup of Truvia instead of the sugar, as my husband is diabetic. It turned out fantastic. Thank you for the recipe.

  217. 5 stars
    Hi, this is such a wonderfully moist cake just as we like.
    Instead of boiling water, I added a cup of boiling whey water which I had in hand.
    And the outcome was fantastic.

  218. First recipe review ever – I need to submit a review of this cake. This cake is amazing! Made it for work and it was gobbled up! Beautifully moist and delicious. Only it took much longer than 35 min in my oven, it was more like an hour. Though maybe that was because I made it in one tin rather than two.
    Five stars!

  219. 5 stars
    I just made this yesterday for my grandmother’s birthday and everyone loved it! Mind you I’ve made quite a few chocolate cakes and this is definitely one of the best recipes I’ve tried. Only critique was that the frosting was a touch too sweet but that is just our personal preference. I’ll probably add more cocoa next time, or do you have any suggestions? I don’t know how you could go wrong with this recipe, it is so easy to follow! I used a cruddy cheap-o hand mixer and I had no problems with the frosting… but when I added the hot water to the batter, I panicked a little because It looked so runny, I was sure I messed up, but alas, my worrying was all for nothing since it turned out perfectly. Anyway, thank you so much for sharing this, I would’ve been too selfish to share it with anyone :p I can’t wait to try your Southern Caramel Cake, sounds soooo good!

    xxx

    1. I made this yesterday! I was also a little worried because the batter looked runny after adding the hot water, but the cake turned out perfectly. It looks just like the picture. So good!

  220. 5 stars
    Awesome cake …. me and my family just loved it……. only the Chocolate Frosting dint turn out the way it looks in the pic….. but the cake was awesome… yum

  221. 5 stars
    Oh my….this cake is divine!!!! I actually made it for my son’s 2nd Birthday. He has multiple food allergies and believe it or not, I was able to make a dairy and egg free version of this and it turned out beautifully!!! The frosting was especially decadent :-). I just used soy milk instead of normal milk, egg replacer powder rather than eggs andDairy free spread instead of butter. I also used decaffeinated coffee powder rather than the espresso powder.
    Just a note: I didn’t melt the dairy-free butter for the frosting as I was afraid it might be too runny for my cake.

    Thank you so much for this gorgeous cake recipe!!!

  222. 5 stars
    Oh my….this cake is divine!!!! I actually made it for my son’s 2nd Birthday. He has multiple food allergies and believe it or not, I was able to make a dairy and egg free version of this and it turned out beautifully!!! The frosting was especially decadent :-). I just used soy milk instead of normal milk, egg replacer powder rather than eggs andDairy free spread instead of butter. I also used decaffeinated coffee powder rather than the espresso powder as I didn’t e want the kids climbing the walls :-).
    Just a note: I didn’t melt the dairy-free butter for the frosting as I was afraid it might be too runny for my cake.

    Thank you so much for this gorgeous cake recipe!!!

  223. It sounds like you over beat your frosting and the fat separated. once this happens, there’s no fixing it. Try mixing on a lower speed or less mixing between additions of sugar.

  224. Hi looks amazing however there seems to be a lot of liquid. Would you estimate that a cup would average about 40z of dried ingredients and 8 fluid oz of oil and milk ???? Really want to try this just checking the American to UK weights. Thanks

  225. Hello! I live in Bogotá Colombia and I’m baking the cake at this moment. Wheb it got to 35 mins at 350 and it was smelling like it was burning. When I opened the oven it was still completely under cooked… So I turned down the temp to 300 to see if I can save it… Bogotá is located at 8200 feet above sea level so it is a cold city and at the same tine we are close to the ecuador. I know the baking powder and baking soda proportions chance and I adjusted them. But the baking time and temperature are completely different. It took 1h30 mins aprox at a 160 Celsius … I hope this helps Anyone with the same climate conditions… Since I changed the temperature a few times and had to open de oven, the cake didn’t turn out ok, it cracked at the top… But following the new directions I’m sure it will come out nice. I know I am going to give it another try!

  226. 5 stars
    I am a cake virgin, but Im determined to make this for my son’s 2nd birthday next month. What size of tins do i use please?
    Thank you

  227. 5 stars
    Hi Robyn, i am trying this recipe in a few day’s time and i was wondering if it was necessary to add the baking soda? Can i just add the baking powder???
    And for the confectioner’s sugar, will normal sugar work? Or if i blend normal sugar in a mixer, will the result turn out as good as confectioners sugar??? Thank you for the awesome recipe… can’t wait to try it! Please advise me…

    1. 4 stars
      I can tell you that Baking powder and baking soda are two different things. I’m not that good with words and sciency stuff, but they react differently on different ingredients. Here’s a quick article about the difference if you want to know more: http://culinaryarts.about.com/od/bakingdesserts/a/Baking-Soda-And-Baking-Powder.htm

      And confectioner’s sugar is also different from normal sugar. Confectioner’s sugar is powdered, so it “melts” better in to the other ingredients. Normal sugar is grainy and crystallized, so I believe it needs warm water/liquid for it to melt, and you don’t have that in the frosting, so no, it does not work.

      These are really some basic know how that you might learn from trial and error (meaning you read the recipe wrong, and later on realize after adding the ingredients that damn it, I read that wrong!) If you don’t know that much about cooking, its bets to stick to the recipes for now, until you get the hang of what works and what doesn’t work. When you get the “idea” of recopies, then you can go wild and alter them as you please.

      To Robyn:
      I have read a lot of comment’s for this cake, and it seems promising! I rareley make chocolate cakes, because the once I have made ALWAYS turn very dry and not that good tasting, BUT. My cousin asked me to make her a cake for her confirmation, because every year my cakes get better and better. I hope I have finally found the perfect chocolate cake recepie, so I can make even more variety of cakes in the future!

    2. narmolaina is absolutley correct, Mehn. You must be new to baking, because you MUST use EXACTLY the ingredient called for when baking. Have you ever even SEEN confectioners sugar? Of course you can’t make frosting with granulated sugar.

  228. 5 stars
    i made this amazing recipe of yours last week for my daughter’s 15th…..cannot describe in words to you how it turned out…..my family FLIPPED over the cake!…fabulous…just FABULOUS!…thank you for sharing….easy peasy to make with incredible results….soon i will be trying out your southern cake recipe also….
    This certainly IS..THE BEST EVER CHOCOLATE CAKE recipe!!!
    with gratitude from Bosnia and Herzegovina!..yes you have followers in Europe!

  229. Seems yummy! Looking forward to bake it for my best friend’s approaching birthday 😀
    Just one doubt, is the baking temperature & time same for a microwave?

  230. 5 stars
    Just made this awesome awesome cake, I was also really woried about the consistency but it turned out beautifully, just wanted to know what size tin u would use for a square cake? Definately will be sharing this with all my friend here in South Africa. Thanks xxx

  231. I have never been able to make a good cake from scratch.. now mind you I’m not a cake maker, but love to make cupcakes so that’s what i made.. i used jumbo liners and they turned out AMAZING!! try to resist and wait until they are cooled because they are so worth it.. haven’t made the frosting, but this cake mix will definitely be my go to chocolate cupcake recipe from now on! no more box mixes for me! i also added a large dollop of sour cream which i do to all my mixes to make them a little softer and it worked just fine as well.. thank you for the amazing recipe 🙂

  232. 3 stars
    The recipe is really great and easy to follow but I wonder if it calls for a bit too much baking soda (?) I have the baking soda after taste in my cake 🙁 which kind of ruins it for me as I hate that taste. plus there were a lot of holes (most like air sacks) in my cake. not sure how we can avoid that. i have just started baking so may its just the techniques.

    1. Holes usually form when you are blending, due to the batter squishing down the air. After blending for some time, tap/drop your bowl on the table to let the air bubbles out.

  233. 4 stars
    I loved the cake, but I thought the frosting was a too sweet. I will definetly make the cake again, but use my own frosting recipe.

  234. 5 stars
    I just made this cake for my daughter’s 2nd birthday and it was a big hit. The cake was dense and moist and the frosting was light and creamy. The espresso powder did wonders in bringing out the chocolate flavor. I will definitely be making this again!

  235. I’m baking this in the oven now and worried I messed up. I put it in a tube pan….. Since its so moist I’m never going to get it out on one piece am I? I may end up quickly baking another cake tonight (its for a friend’s birthday) and keeping this one for the family :). Oh darn.

    1. Sue, I have made this cake and always use a tube pan. It SHOULD come out fine, if you prepared the pan in advance. Good Luck!

  236. Wow!!!! Turned out great: the right consistency and it is moist!!!! What an impossibly delicious treat. Very glad I just stumbled across this recipe Robyn. My family loved it and I will probably be baking it again for my boyfriend’s birthday in 2weeks!!! Cheers.

  237. 5 stars
    I don’t usually write recipe reviews, but this cake turned out so delicious that I just have to write about it.

    I am an American living in Russia, and for my Russian boyfriend’s birthday I wanted to surprise him with something specifically American-tasting and traditional: a rich chocolate cake. I’m not a very good baker, and I’m scared of my Russian gas oven, so I wanted a relatively simple and foolproof recipe. This turned out perfectly. My boyfriend took the cake to work and shared it with his Russian colleagues, who loved it so much that they sent me a private message thanking me for the tasty treat. I also managed to squeeze in a bite before the others gobbled the whole thing up, and I have to say – it couldn’t have tasted better. Rich, moist, dense and very chocolatey. The perfect chocolate cake.

    I should add that I had to tweak the vanilla extract ingredient a bit. It’s hard to find vanilla extract in Russia, so instead I used a real vanilla bean. It was too soft to grind up, so instead I dropped it into the batter whole, mixed the ingredients for about a minute to let the vanilla flavor infuse the mixture, and then removed the bean (it’s easy to spot in the batter because it’s long and black). I did the same with the frosting.

    Thanks so much for this recipe! I’m never going to search for another chocolate cake recipe again!

  238. 4 stars
    This cake rocks! I LOVED it! One Suggestion; the frosting was really sweet. Also, the cake overflowed the pan. Maybe tone it down on the baking powder and soda.
    I also hated the flavor of the espresso powder in the cake.
    I guess that that’s just me, though!
    LOVE!

    1. I want to make this cake in a sheet(traybake) tin, I will cut the cake in half so I have an almost square cake. My tin is 14″x 9″ would the recipe work in that? I think it must be equivalent in capacity to a 12″ square tin.

      How many does this recipe serve please. Sandra

  239. 5 stars
    Robyn, this truly IS the best chocolate cake ever. You are correct on that claim. I have made the Hershey chocolate cake recipe many times, with much success. But, it was always just good. It was well, great. But, NOT SPECTACULAR. Your addition of the espresso powder elevates this cake to a whole new realm. I made this cake for my husband’s birthday party this past Sunday…this time with your tweaks…and I was proclaimed best cake maker EVER, by the crowd of friends. Every last bite got eaten. So, thank you so much for this recipe. I will never search again for just the “perfect chocolate cake.” I have found it, here.

  240. 5 stars
    i made this cake for a party that i had (i’m 17) and everyone loved it. i don’t even like chocolate cake but this cake was just amazing, i can’t wait to make another one.

  241. I’m looking forward to making this cake tomorrow but wanted to confirm one ingredient: should the cocoa powder be sweetened, or unsweetened? Anyone who has made this cake, please chime in! Thank you in advance!

  242. 5 stars
    HI,
    I made this for my sons 1st Birthday party, it went down a storm. Everyone thought it was shop bought (funny how now-a-days people expect shop bought to be better than home made).
    Anyway, agreed – best Chocolate cake ever.
    PS I didn’t have espresso powder so made some strong real coffee (ground my own beans) and poured that in. Seemed to work!

  243. Hi with the sugar for the frosting is it icing suger or custer suger im from australia thank u

  244. Well then I think that you probably did something wrong…..everyone else loves this cake including me :)Maybe re-read the recipe and see if there was something that you missed. It is THE BEST CAKE EVER!!!

  245. 5 stars
    I’m so glad i stumbled upon your recipe on the web. I needed to make an easy chocolate cake as a Thank You gift, and my regular chocolate cake recipe requires many ingredients that were not at hand.
    I used brown sugar instead of white & halved the quantity, because I just needed one small cake.
    Even without the frosting the cake tasted delicious! But with it, it was super decadent and rich 🙂

  246. Hi. Can I just make sure that I am right in assuming that you also have to put the frosting between the two cakes to stick them together? This is the same frosting recipe that I always use (except for the espresso) and It is very rich and sweet. Has anyone just used whipped cream between the layers instead?

    1. Also my frosting usually dries quite hard (like an icing) but the quantities are not the same.

      Should this frosting be the consistency of cream? Please reply as I have over 30 family members coming to my house for lunch and I want to impress them (:

    2. Wendy,
      The frosting is a buttercream, so it will have the soft, velvety texture of a rich, fluffy buttercream. Not hard at all. The cake itself is not overly sweet, so I recommend this frosting recipe with the cake whole-heartedly. Especially for making it the first time.

  247. I have used the classic Hersheys chocolate cake as my go-to potluck or party contribution for years. I call it my Viking cake because its so moist it gets kind of rustic lookin – big and decadent and almost falling apart under the frosting, mmm. Can’t wait to try this with the added espresso powder!

  248. OH-MY GOD it was the best cake i ever made. soooooo moist and yummy. Although i am just a beginner baker but my husband simply loved it. I didnt had confectioner’s sugar and baking soda, so i ended up using regular sugar and baking powder. But still it turned out great. This recipe is definitely a keeper. Thank you so much for sharing.:)

  249. 5 stars
    I loved the cake! I used less sugar and less butter for the cream, but the recipe is great and very easy to make!

  250. Not tasted yet, but the cakes look decadent sitting in the kitchen. Waiting for it to cool before I put the frosting. Hope my 3 year old likes it, it’s for her birthday!!

  251. 5 stars
    made this cake yesterday, it turned out absolutely amazing everyone loved it! thanks so much for sharing this recipe is definitely worth keeping! x

  252. LOVE, LOVE, LOVE the cake!! I tried the frosting 2xs, threw the first batch out thinking I had done something wrong. Tried again- nope. Greasy, almost gritty texture. Milk didn’t incorporate and couldn’t spread on the cake with out some serious effort due to desperation. Keeping the cake recipe, using my old stand-by butter cream recipe.

  253. I just made this yesterday for a friend’s daughter’s 2nd birthday party, it was delicious! I used the vanilla buttercream frosting recipe (doubled) from your chocolate cupcake recipe as I thought it might be too much chocolate for the kids. Result? Super yummy!!! It was so moist and I can’t wait to make it again and try the chocolate frosting.
    (I dyed some of the vanilla buttercream frosting with the juice from frozen raspberries heated in the microwave to make a pink border, yum!)

  254. Hello!

    I would like to try this recipe in a few days time!
    Is the quantities stated above enough for a 13×9 inch pan?
    And will the texture of the cake be easy for carving? Would like to shape it to a sphere!

    Thanks!

  255. Hi. I am in Australia and have been unable to find espresso powder. Would it be ok to use coffee essence and if so then how much of the essence should I use?

    I also have an espresso coffee machine, so if I use coffee from this then how much should I use?

    I am so looking forward to making this cake on the weekend but want to get it right

  256. I really want to try this cake for my friends. This is the first time I’m making a cake so I was wondering how much is 1cup=in grams

  257. Hey Robyn

    A friend recommended this and Im dying to try it out… Could you post the weight (gram) equivalent for the ingredients?

    Thanks
    K

  258. thanks for the recipe. the cake tastes fabulous, but I wasn’t able to remove it from the pan in one piece. it broke in several places. any idea why?

  259. Can you make this recipe without any expresso or coffee? Would it still taste as good? I’d like to make a cake today without going to the store and don’t have any coffee ingredients. Thanks.

    1. I am making it today without the expresso powder. I will let you know the results 🙂

    1. ALWAYS use unsalted butter in any baking recipe. You never want to add extra salt since it will definitely alter the taste. Good luck!

  260. I don’t normally comment on things but I just had to on is one. I made this cake this afternoon and just have to say how utterly amazing it is. Quick, easy and delicious! I halved the recipe but will do the full version in future. I’ve had trouble finding a good chocolate cake recipe in the past but I think I have found it!

    And to answer an above question I used Unsalted butter but that was only because it was all I had.

    1. Hi Brad,
      As I say in the post, my chocolate cake recipe is based on the Old Fashioned Hershey’s Chocolate Cake. However, the recipe is not the same nor is it the one on the back of the box. I grew up on the Hershey’s Chocolate Cake Recipe and love it. There are a few changes that I’ve made that do make a significant difference though, in my opinion.

      Thanks so much for stopping by,
      Robyn

    1. I would not substitute the espresso. I’ve made other chocolate cake recipes that use coffee and the flavor and is not the same.

  261. I am going to make this tomorrow. I live I’m high altitude and high humidity area, how should I adjust?

  262. 5 stars
    Hi Robyn,

    I made this cake yesterday for 30 family and every person cleaned their plates – some were even eating the crumbs from the serving platter.

    The frosting was amazing also, but I have a large amount left over. I have made cupcakes today and iced them but still have a lot over. Can I freeze the frosting to be used later? If so, then should I just put it in a plastic container to freeze?

    Please advise as it is just too good to throw away

    1. 5 stars
      I’ve made this cake several times and it is great.
      The espresso powder just enhances the chocolate flavour and there is no coffee aftertaste at all. Just make sure you use the correct amount since it is pretty strong.

    2. Not at all!! I hate coffee and this cake is amazing! The espresso is my new secret ingredient to intenisfy the chocoalte and take it to a new level. Try it. I promise you will not be turned off by the coffee.

  263. 5 stars
    It truly is the best chocolate cake ever. I made it last week it turned out just like the picture ,but I replaced the chocolate frosting with a simple nutella ganache. Everyone loved it, and it smells absolutely divine, so thank you so much.

    1. Do you have a good vanilla cake moist recipe cake will like to make it for my daughters birthdsy ty

  264. Hi I know that using boiling water with cocoa powder helps it bloom but can I use 1 cup of boiling milk instead of water I’ve made the hersheys chocolate cake and found that I didn’t like that the cake tasted like low fat chocolate water ..Lol so will Milk give a better taste if I used it instead?

  265. 5 stars
    i made this cake and added chocolate chips to the batter. i sprinkled chocolate chips at the bottom, middle, and top. i made it in one big pan. i didnt add expresso but i can only imagine how great it would taste. what i love abuot this recipe EVEN after 2 days the cake is still moist!!!! this is the best homemade recipe and i love it! next time i plan on keeping the chocolate chips i added AND put the EXPRESSO POWDER!!!!!!!! GREAT RECIPE!!!!! LOVE IT!!!!!!!!!!!!!

    1. King Arthur and Williams-Sonoma both have great espresso powder that I use. If you absolutely can’t find it, you can use the instant espresso coffee (not as much) or just omit it until you can find it. I highly recommend using the espresso powder as it does not leave the bitter or coffee aftertaste – it only enhances the flavor of the chocolate.

  266. 5 stars
    Love this cake!! Made it yesterday as a test run and today for my hubby’s birthday. Wanted to let anyone who’s interested know about a tweak I made. I don’t have powdered espresso, but I do have great coffee beans. I ground them very fine and made a very strong pot of coffee, let it get nice and hot and used the hot coffee in place of the 1 cup of boiling water. This cake is amazing! I also boiled (very briefly) a package of frozen raspberries and added a tablespoon of sugar, strained it all and am using that as part of the middle layer of the cake. Thank you so much for this recipe!

  267. just a quick question i was wondering if it is possible to make it in one cake pan instead of two without it falling apart on me ??

  268. Made it today. Robyn was right- it’s not for the faint of heart chocolate people. The frosting was too sweet for me, but that’s just me. I used instant espresso coffee powder, but put a little less than the recipe said. The directions were perfect, though. Next time I’m going to half the frosting recipe and only put it on one cake. The other will be for me and my mom, who found the frosting overly sweet. Overall, pretty good. Loved how moist the cake was.

    ~Isabella

  269. Thought the addition of boiling water would be weird, but it is moist and fluffy and terrific consistency.

  270. 5 stars
    I was craving chocolate cake so I set out to find a good recipe since store bought is never satisfying after I attended CCA in SF for a baking degree… After reading reviews I thought I’d try this one out even though it had so little egg in it for cake; which was a good thing because there was no lingering egg after taste! I loved it so much, I had my sister make cup cake for my baby shower. every one loved them and she got lots of compliments on her home baking skills… thanks for the great recipe! I added it to my keepers 🙂

  271. 5 stars
    This really is the best chocolate cake I’ve ever tasted. I made it for my birthday party and I can’t wait to make it again!!

  272. Love love love it!! Ive baked this cake 3-4 times so far and everyone who has tried it has had nothing but glowing feedback! It is so moist and delicious, and easy to make!

    The frosting has changed my life. It is my go-to chocolate fosting now, used on this cake, yellow cake, cupcakes, you name it.

    Thank you!!!

  273. question! the first time I made this, I didn’t read the instructions for the frosting. I made it like a normal butter cream would be made and it came out delicious. This time I followed instructions and it came ok, it doesn’t look like the frosting in the picture you have up, it asnt as light and fluffy looking. Am I supposed to refrigerate before using or wait for the butter to be cool before addingin the sugar? what did I do wrong???

  274. 5 stars
    Hi! Your cake looks sooo awesome! I am going to be trying it this friday and I am so excited. I am only 11 years old but i love to bake! I just had 1 question- What brand of cocoa did you use?
    ~thanks I am sure this cake will taste great!

    1. Hi Sofia,
      I’ve used a few different brands of cocoa powder and have found only slight differences with the various brands. I normally use Hershey’s unsweetened cocoa powder. I can’t wait to hear how the cake works for you and how you like it!!! Let me know!!!

      Robyn xo

  275. Hi! Can I make this cake without the espresso powder? It is for kids and I don’t want them to go crazy on the coffee!! What do you think? Maybe decaf coffee? Thanks.

  276. The cake was easy but the frosting came out bad. It was oily and rubbery. Had to throw it out. Looking for a frosting now.

  277. 5 stars
    thank you so much for the recipe,it was my first time to bake a cake last night and it was perfect,it is indeed simple to make and every one at home loved it.I never knew that baking can be so easy.

  278. 5 stars
    I am a chocolate cake snob. I make any and every chocolate cake recipe I can find- and modifications thereof- the gooey-est most decadent. THIS is truly the most amazing chocolate cake ever! I have made it twice and both times it tuned out perfect and got rave reviews! I hate coffee anything but the espresso powder in this makes the most intense chocolate flavor.

  279. Hi.
    Made this cake last week. The batter seemed really thin, but ignored my instinct and poured it into a springform pan, and sure enough it started leaking through it. Had to pour it into a regular cake tin, after a lot of cleaning, haha. Is this supposed to happen? I didn’t add any extra liquid…..
    The cake tasted great though…. light and moist!!!

  280. What if I accidentally put 1 cup milk in the chocolate frosting? What can I do now ? Please respond ASAP

  281. I was wondering if anyone has tried this recipe with cake flour and if so, did you use the same amount as the all purpose flour that the recipe calls for and how did it come out?

  282. Wow, I can’t wait to try this recipe. Old Fashioned Hershey’s Chocolate Cake Recipe has been my go to favorite chocolate cake recipe for several years. It gets better and better if you can get it to last a couple of days. Thankfully, someone out there (YOU!) are willing to mess with perfection!

  283. Made it yesterday:) it was great, everyone thought it was delicious:) had to bake it for a little while longer but otherwise easy peasy. A keeper! thank you:)

  284. Hi Andrea,
    My recipe is based on the classic Hershey’s chocolate cake recipe, but I got a bit heavy-handed with modifications for my version. Thanks!

  285. Hi! I have a question. I am celebrating my twins birthday on Friday. Do I have to make the cake on the same day? Or can it be made ahead? Should I refrigerate it??
    Thanks!!!!

    1. You can bake the cake a day ahead, if needed. It does not have to be refrigerated. Happy birthday to you twins!!! How fun!

  286. 5 stars
    Hi,

    I baked this cake for my husband’s birthday and it was such a hit with my friends & family. Thanks a lot for sharing this!!!

  287. 5 stars
    WOW! Absolutly the best chocolate cake i ever tasted. I made it last night with my 4 yr old son for my wife’s brithday. she loved it….i made a huge error but recovered pretty well. Having my 4 year old involved complicated it a little…he kept mixing as i was measuring and adding. Everything went well until i added 2 cups of water instead of 1…reading off my iPad i saw the 2 from the ingredient above (vanilla) and went with it. Realized after mixing that something was wrong…i immedietly consulted Dr. Google and turned oven down to 250 and baked for almost 2 hours…a bottle of red wine later, i covered and went to bed pretty sure i would start over in the morning. I decided to keep it. While it didn’t rise above the cake pan edge it was moist and not heavy. I made the frosting this afternoon and we just sang Happy Birthday…the 4 yr old and his little brother (2 yr) loved it as did my wife. I’m just waiting for everyone to fall asleep so i sneak another piece….

  288. 5 stars
    You speak the truth, ma’am. A friend asked me to bake this for her boyfriend’s birthday, and it was indeed, the best chocolate cake we’ve ever had.

  289. Hi! I’m a cupcake maker and I want to know if I can use the same recipe for cupcakes or if I have to change some things! This recipe looks great and I want to try it right now!
    Saludos desde Perú 😀

  290. 5 stars
    This cake is incredible! It made me look like a pro..i made it and took it in to work for a birthday cake..unbelievably delicious! So glad i found it just in time.. Thank u

  291. Hi, I’m looking to make a cake for my twins 4th birthday tomorrow. I was wondering if you had a marble cake recipe? I love chocolate but I’m thinking this might be too much chocolate for them! Thanks

  292. 5 stars
    This cake is incredible!! U made me look like a genius.. I found it two days ago and i made it for a co-workers birthday.. I wasn’t sure how it would turn out, but it was better than perfect.. I learned from the past, that my stove runs hot, so i checked it at 25 mins.. and that was just right.. thank u so much.. i used Ghiradelli natural unsweetened cocoa and king arthur flour espresso powder.. WOW!

  293. I was thinking about making this cake but using the frosting from your Fudge Cake with Peanut Butter Frosting for the filling. My wife loves peanut butter and chocolate together. I thought this would be a nice surprise and cut some of the sweetness. Any thoughts on using the peanut butter frosting?

    1. 5 stars
      Robyn,

      I made this cake, but did use the Peanut Butter Frosting for the filling and it was excellent. It is a great combination! Thank you so much for the recipes.

  294. Hi Robyn,

    I made this cake a while ago and it turned out amazing! I’m a big chocolate lover so it was just perfect for me and my friends. I just wanted to ask if it could be used to make cupcakes?

  295. It was reallyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy awsomeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee….. I finally got a perfect recipe for Choco cake, but the frosting wasn’t like your frosting though. You told us with the help of mixer what if we want to make with our hands 😀 …

    Yeah please tell another recipe of Chocolate Frosting… plzzzzzzzzz thanks a lot

  296. 5 stars
    At first, when I saw the ingredients, it seemed like a regular cake recipe, something you could make from a recipe like Hershey’s “Perfectly Chocolate” chocolate cake. But after I made it, I was amazed! it was so incredibly moist, and oh my gosh, well, the frosting was absolutely perfect. I have never made a frosting so creamy and so light! I mean, it was so light, but not in that fluffy way. and after I waited for the cake to cool and frosted it, it did resemble the picture! I was very pleased and would definitely recommend this recipe! it so good–my mom even commented, There is nothing better than coming home and eating chocolate! this is definitely a fantastic recipe~ thank you so much!

  297. 5 stars
    What a Fabulous Chocolate Cake. I have made it twice now both times it has turned out perfectly. I have just made it for my sons 8th Birthday he loves it so do his brothers, friends and family a hit thankyou so much. Oh the frosting is a firm favourite with the kids.

  298. 5 stars
    Made this as a trial for my son’s first birthday cake and it was fantastic! Have fed the trial cake to 12 different people who all agreed that it was a perfect cake for the occasion! Thankyou. I was a little concerned with the consistency of the batter but it rose beautifully and remained lovely and moist. I made one single cake with the ingredients rather than two and it just required a longer cooking time. Beautiful. Thanks again.

  299. I made this cake and it was amazing. I did not use the espresso powder and it was still a very moist and yummy cake. Thanks for sharing your recipe. Definitely a keeper! 🙂

  300. 5 stars
    This is honestly the best chocolate cake recipe I have EVER come across. I’ve made the cake a few times and it just gets better! My boyfriend loves it more than anybody, he finished one cake within a few days and then asked me to make another one! By far the best recipe anybody could ever use 🙂 10 STARS for this one 😀

    1. Hi, so funny to see this the recipe has been in our family for 70 years,was in a book I made for my nephew and he called me from Boston a few days ago while making it, our only difference, we sour the milk by adding a couple of teaspoons of vinegar, makes it really rich. I have always make the icing with cocoa and coffee, so glad you posted this, need to make it again soon.His turned out perfectly and he got lots of raves.

  301. hey love the recipe.. but I faced a problem my cake didn’t rise that well, is it because I added half a cup of rum in it? could you please help me out…

    1. It very well could be, Maria. I would recommend making the recipe as listed first to make sure you think it needs anything else or revisions first. I have a feeling the addition of the rum threw off the measurements of the recipe and impacted the outcome.

    1. Hi Jessica,
      Yes, all-purpose and plain flour are the same. You just won’t want to use self-rising flour in this recipe and cake flour makes the cake too tender.

  302. Hello
    Just a quick question because i am about to bake cake in a few minutes.
    Can i use springform pan instead of regular tin, will it rise the same way.
    Plus my cakes dont get a rise, could u sugguest me some tip because i havr to bake this cake for like 25 people and im a bjt nervous.

    1. I would not recommend using a springform pan as they are not tightly sealed for this cake batter and you’ll end up with a huge mess. 🙂

  303. 5 stars
    I made this because we were craving chocolate. This is the most moist cake I have ever baked. Instead of adding the espresso powder, which I did not have, I made a cup of strong coffee and added 1 Cup of this, taking care of the espresso and the boiling water. It worked perfect. This is going to be a regular at our house. This would also be delicious with a cream cheese frosting.

    1. I’m in the same boat, no instant coffee so the espresso idea works well. I just made it a bit weaker for this recipe. the chocolate cream cheese frosting is a great idea too. just made up a batch while the cake is baking.

  304. So glad you love the cake, Rebecca. If you are having difficulties with the frosting, you may want to try letting your butter cool a bit after it has melted or simply going the more traditional route of just using butter that has softened rather than having been melted. Let me know if this works for you!

  305. I have tried MANY recipes and This is now my favorite chocolate cake recipe!! Thank you for sharing! It is so moist and not too rich. Love it!

  306. My mom has been making this cake for 50+ years. It was created during WW2 when an Army wife wanted to use her leftover coffee. So she added it to the recipe and served it to her husband and fellow serviceman……they loved it and gave it the name Servicemans Choc. Cake. I’ve been making it for 40 yrs. and also an make it without the eggs and milk by substituting other ingredients.

    1. Hi Shannon,
      My recipe is based on the classic Hershey’s chocolate cake recipe, but I got a bit heavy-handed with modifications for my version. Thanks!

  307. 5 stars
    Absolutely love this! just a quick question though, my frosting isn’t the same colour as yours and is quite dark. Is that alright? would that make a difference in taste?

    1. Hi Aamna,
      It could simply be from a difference in the cocoa powder or other ingredients. I’d recommend that you taste the frosting to make sure you like it. Good luck! xo

    1. While you don’t have to, Nicole, I highly recommend it. The espresso powder, which is different from just adding coffee, enhances the flavor of the chocolate much like a vanilla extract enhances other flavors.

    2. Hello Nicole,I used instant coffee instead of espresso powder,just gives it a little richness,you can omit if you want!

  308. 5 stars
    Robyn,
    Made this for my mother-in-law’s birthday. She adored it! I did have two issues: 1) the cake batter overflowed the pans while baking, 2) same problem with the frosting being rather oily. I live in Colorado at about 5800 ft. not sure if altitude causes the rising issue. I am baking it again, today. Not sure how to prevent the batter overflow, but will use softened butter rather than melted. Do you think it would turn out if made as a sheet cake?

    1. Hi GG,
      So glad your mother-in-law loved it for her birthday! I think if you had problems with it overflowing the cake pans while baking, it *might* have something to do with the altitude, but I’m not 100% certain. I’ve not had that issue. What I would recommend would be either dividing the batter across 3 pans to make a 3-layer cake or, as you asked, bake it as a 9×13 or sheet cake. Using softened butter should help with the frosting issue you are having, too.

      Good luck and let me know how it turns out for you as a sheet cake!

  309. Awesome chocolate cake! I was looking for the perfectly moist chocolate cake and found it. I didnt make the frosting bc I was in search of pb buttercream frosting!! (there’s a local cupcake truck in the area- and they don’t always make the chocolate and pb frosting cupcakes…nor do I always want to pay $3 for a cupcake) I cut the recipe in half and made ‘two bite’ cake rectangles with the frosting-we’ll see how long they last 😉 I am freezing most of them to only have a treat once in a while and hope that keeps the fabulous texture. My milk had just soured so I subed almond milk and had to melt chocolate cuz didn’t have chocolate powder. Came out great! Will keep this booked marked Ty!

  310. I’m going to make this cake today and hopefully it comes out like i imagine:) wish me good luck 🙂 i know how to bake but it all depends on the ingredients am i right or am i wrong?? 🙂

  311. 5 stars
    You weren’t kidding – this truly is the best EVER chocolate cake!…and it is such an easy recipe which I love! My family finished a whole cake in 2 days and my step-daughter (who is a self-proclaimed non frosting eater) said it was the BEST chocolate frosting ever as she proceeded to lick the spatula and the bowl clean. I can’t wait to try your other recipes!

  312. 5 stars
    please , can you give me this recipe larger as needing to make a 12 inch cake as for my sisters wedding. Thanks Maria xxxx

  313. I want to make this for a birthday tomorrow, but I only have a large square cake tin… Do you think I can cook it in that, and just cut the cake horizontally to layer it?
    Also, why is self raising flour not a suitable replacement for plain flour in this recipe?
    Love the pics and description, thanks for sharing!

  314. Just Finished the cake and I had trouble with the frosting also. Should of made cream cheese frosting. It taste good just not glossy and it didn’t go on the cake very well. Put in the fridge and if it don’t slide off it will taste great. Need to practice.

  315. 5 stars
    Oh my, if your craving chocolate , this is it. Like I posted earlier had trouble with frosting but it tasted fabulous. It gets 5 stars from me.

  316. I had two major problems with the cake….It didn’t rise much and the frosting separated so much that the top layer slid off the bottom layer. Of course I ate it but couldn’t serve it to company so I had to throw it out. BUT, it was DELICIOUS! I let the butter soften at room temp so I just don’t know what happened. I would love some suggestions as I want to try and make this again tomorrow. One more thing….the cake batter was extremely watery and I wonder if this had anything to do with the cake not rising. I followed the directions exactly as written.

  317. Hey this recipe looks great, it’s my moms birthday today and I’m thinking about using this one to bake her a cake,but I have a question. Can I leave out the one teaspoon of espresso powder without ruining the cake?

    1. 5 stars
      I used Starbucks Dark espresso powder (the only one my local grocery store had) and it was too intense, even though I put half of what the recipe called for. People who love coffee liked the flavor, but as a non-coffee drinker myself, I thought it went beyond enhancing the chocolate flavor to dominating it. I know this isn’t helpful in regards to what you should use, but I hope it gives you an idea of what not to use!

    2. Try coffee extract … I added it to the wet ingredients for the cake and added it at the same time as the vanilla extract in the frosting – worked great. I used the same amount called for the expesso powder.

  318. 5 stars
    I made this recipe for my husbands birthday yesterday and it was a huge hit! Thanks so much. I got a little worried after I added the cup of boiling water because the consistency became incredibly runny, but after a minute or two of beating it thickened up a bit.

    I has one spring pan and one regular and for some reason the bottom burned a little in the spring foam pan… why is that? Also, it wasn’t messy at all. The spring foam pan was fine in that respect, I just don’t understand why it burned a little and the other didn’t.

  319. 5 stars
    This is simply the world’s most sinful chocolate cake ever!!
    I made it to bring in to work ( birthday tradition ) and people just can’t stop with the delish compliments!
    One small problem though it took ages to cook and because i had to check on it several times , it sank a wee bit in the middle but no one could tell – I live in Kenya at 5889 ft above sea level so not certain this didn’t affect it ..
    Used my own frosting recipe though, but this was similar to yours in many ways
    Thank you this recipe is definitely a keeper !! <3

  320. Hi Robyn, so let me understand this, no butter/margarine is used in the batter mixture?
    why do we use vegetable oil?
    I ask this because I usually cream the sugar and butter before adding eggs and then flour.
    but your method is way more exciting.

    Also I am in Ghana and the most readily available flour is hard flour or soft flour… hard to get the all purpose flour where I am.
    In this case will it do to use the soft flour/pastry flour?

  321. So for the cocoa, is it unsweetened cocoa powder, just straight cocoa powder that’s basically good chocolate dust, or semi-sweet cocoa/chocolate chips, baking chocolate bars….?

  322. I made this cake the other day.. To me it was very delicious but unfortunately I made it for the wrong crowd who doesn’t appreciate good food. But at least my little nephew said it was very delicious and even brought it to school for lunch!

    Just one question, if I have leftover batter, can I use it to make cupcakes?

    1. Hi Kay,
      So glad you and your nephew enjoy it! Yes, the batter is perfect for cupcakes!

  323. I made this cake for my boss on her birthday. It is the best chocolate cake I have ever tasted. This is also the first homemade cake I’ve ever made. Really really easy. I get teased for making 4 ingredient baked items, so this was a step up for me. I’ve got some street cred now! LOVE IT.

  324. Dying to try this recipie! Im guessing your in america though? Im all the way in Scotland 😀 just wondering about the butter for the frosting, how much is a stick of butter? thanks 🙂 Gayle xx

  325. This sounds so good! I have a quick question though, does it freeze well? I’m a college student, and don’t really have time to bake it and frost the cake in the same day. Would freezing the cake a few days before I need to frost it make the cake dry/crumbly?

  326. 5 stars
    I was a little wary when I saw the title of this post, because I thought I, in fact, had the best chocolate cake recipe. But then I realized you based yours off of the recipe I use (Hershey’s). The Hershey’s recipe is TO.DIE.FOR., so I can’t imagine how good it must be after your improvements. I have never had a better chocolate cake in my life.

  327. Hello I really would like to try your cake but not good converting cups to grams for us English hope you help thank you

  328. Hi! I’m about to make this cake for my Mother’s birthday, and will try to cover this with fondant. Would that be fine? I mean, is this dense enough to hold on the fondant (plus I’ll make this a 6 x 4 layered cake). I hope to hear from you the soonest 🙂 Thanks!

  329. I am making this cake for my little girls 5th birthday party. Can I double this recipe and if so what size pan would you suggest I use?

  330. It’s my first time to bake a cake. I tried many times your posted moist chocolate cake. I love it. Thanks for sharing. 😉

  331. hi there, can I make this without the espresso powder? if I make it with espresso, will it have a strong coffee flavor? I’m not so crazy about coffee. thank you 🙂

    1. Just wondering if you ever got a response to this? I am not a coffee drinker and wondered if not adding it would be okay?

    2. Hi Samantha, I am a coffee lover but ran out of my instant nescafe 43 when I did another of this cake this morning, is also very good just ate a piece of cake but I prefer with the coffee though. I love this cake Thanks Robyn.

  332. This was so good and so easy to make! Love the taste and richness! Added a scoop of vanilla ice cream and it was heavenly

  333. This cake was really good and moist! Very easy to make! Added a scoop of vanilla ice cream and it was heavenly! Most def a keeper!

  334. This cake was very good and moist! Is was easy to make, add a scoop if vanilla ice cream and it was heavenly! Most def a keeper!

  335. This great chocolate cake recipe. It’s rich and moist. It gets better the next day. Thank you for sharing

  336. I am thinking of making this for my daughters birthday. Would this cake work for a three tiered cake? It looks very moist and I was afraid it might break apart when I stacked the layers. Thanks

  337. Hello – I am so excited to try this recipes. I did notice if you mentioned the brand of cocoa powder you used. If I missed the mention I do apologize?)

    1. I’m a little late and you may have tried this already but personally, I wouldn’t skip the coffee/espresso. My husband could not like coffee less (like wont even kiss me with coffee breath haha) and he says he can’t even tell when I add coffee to most chocolate things I bake. It really just enhances the chocolate and makes it incredible. I recommend giving it a try!

  338. Definitely use the espresso! It will not taste at all like coffee!!! Just enhances the flavors!!
    I’m excited to try this! Most chocolate cakes don’t taste anything like chocolate!!!

  339. Hi, u just got the cake out of the oven and I can see that it hasn’t risen as much as yours. It’s actually quite flat.. I’m thinking of doing the batter again to get 4 layers so I can get the height. I added the baking powder and soda but didn’t work.., should I increase amount?

  340. hello..its my first time to bake and i just finish baking but sad to say not the same as yours. my cake did not rise its still flat. my frosting is too sweet because i accidentally pour 1 cup of milk. and when removing the cake from the pan it sticks ,so difficult to remove thou i already brush butter its sides and makes the cake unrecognizable circle.. but it really taste good,thumbs up.. im planning to make again and hope it will be succesful next time.

  341. Don’t bake this cake if you live in higher elevations. There’s far too much leavening in the recipe; my cake fell in the center. 🙁

  342. 5 stars
    Just made this recipe today. It came out perfect! AWESOME texture. I didn’t have any espresso powder so I just left it out and it was still wonderful. So with it, I bet this is to die for.

  343. 5 stars
    I just made this recipe and WOW so good! Excellent recipe! I didn’t have to make any adjustments at all. Everything came out perfectly. I didn’t have the coffee so I Ieft it out but I can see how it would have added. This recipe is a keeper. Thank you so much!

  344. hi, i’ve been searching for a good chocolate cake recipe and I think I may have found it but before I begin I need to figure out the conversions from cups to grams. different websites have different conversions so its all really confusing to me. could you tell me how much flour, sugar and milk you used (in grams and ml) please?

  345. Thanks for this amazing recipe!! I made it for my sons 5th birthday and added kit kits round the edge, with M&M’s on top. It was decadent and a big hit. Will definitely make this one again.

  346. I don’t have espresso powder, so I’m going to omit, but I’ll be replacing the boiling water with coffee…I report back how it turns out!!

  347. 5 stars
    I’m 64 years old haven’t baked before ever about 6 weeks ago decided I would try baking as I enjoy cooking a Choclate cake that’s what I wanted to do
    I came across this recipe what I like about a good cake it has to be moist so this th one decided on
    To cut a long story short it was the best cake I have eaten my really loved and I made what a great success
    I have one for my daughters and grand daughters birthday and others on order
    This recipe has been a real success in our family
    Thank you

  348. 5 stars
    I made this yesterday for my Moms birthday, it turned out amazing!!! Will definitely be making it again. I didn’t have cocoa powder so used melted chocolate chips instead, and substituted the veg.oil for coconut oil. Worked great! And it did rise nicely too 🙂

  349. Not sure what I did wrong, sprayed pan but after cooling for 10 min couldn’t get cake out of pan. Tried loosening a bit with knife, finally came out but much of bottom broke up. Any suggestions???

    1. I buttered and floured the pan really well, then after cooling I ran a knife all around the edges and set it upside down on a cooling rack, tapped on the bottom and the cake fell out.

  350. Made this last night and it is oh so good! My frosting did seem really oily. I had to add lots more sugar. Should I cut the butter some? Or just have softened and not melted?

  351. Made this cake recipe today and paired it with my favorite peanut butter icing recipe…PERFECTION!!

    Note to anyone making this cake:

    When I added the water I freaked when it got so thin but go with it, cake turns out great…as for the comments about the cake sticking to the pan, make sure cake is cooled before popping out I dip my pan in ice water which helps.

    DEFINITELY using this recipe again!!

  352. Thank you Robyn for the recipe, our fathers day desert was a success my whole family loved the cake, all i could hear was ummm ohhh this is good stuff who made it? I made 3 and I decorated one with strawberries dip in white chocolates, im a star baker in my family now. Im taking this recipe all the way to the islands now Samoa.

  353. 5 stars
    I made this cake hoping to find the best chocolate cake ever and I think I did! Everyone loved it! My only comment is that the icing is almost double what you need. I would definitely cut the recipe in half next time and there will be a next time!
    Thanks!!

  354. 5 stars
    Loved this recipe and my house of taste testers did too! I would cut the icing recipe in half though, it made a huge bowl full. The cake is rich, moist and delicious. I’ll be keeping this recipe for sure!! I used a shot of espresso instead of espresso powder, heavenly!!
    Thanks

  355. Hi I live in the uk and don’t bake using cups can it be done measuring in either ounces or grams?i plAn on using this recipie to make a giant cupcake

  356. Hi,
    I want to make a chocolate rum cake using this recipe. Can you please tell me if I should substitute the 1 cup boiling water for dark rum. Is the quantity too much or do you have any other suggestions? Thank you!

    Rohini

  357. 5 stars
    Awesome! The mixture seemed way to runny and I was preparing for a flop but I got two perfect cakes, and the icing is amazing- I made about 2/3rds of the icing recipe as it made quite a lot. I also used instant coffee as I was freaked out by the idea of espresso grains in there

  358. ” Best chocolate cake ever” is what my guest said after they had this cake. My search for a best chocolate cake ended here. Thank you sooo much robyn for the wonderful recipe.

  359. I baked this cake as per recipe and it is amazing! However, I need to make in as one cake in a 12 inch round pan and figure doubling the recipe quantity would suffice but can you advise baking time for this please?

    1. Hi Maria,
      I’ve not made it in a 12-inch round cake pan before so I’m not able to give you the baking time changes.

  360. Hi! I just tried this recipe but substituted your frosting for cream cheese cookie frosting. The cake itself turned out wonderfully, rising well and everything. I will be serving it tomorrow so I am just wondering if it will keep overnight or should I put it in the fridge? Thanks so much!

    1. The cake does not need to be refrigerated, but cream cheese frosting does need to be refrigerated. So, since that is you used a cream cheese frosting, you’ll need to refrigerate the cake.

  361. 4 stars
    Made this cake yesterday for my hubby’s birthday andit was a hit! Easiest chocolate cake ever and turned out very well. Thanks!!

  362. hello, I baked this recipe just a few days ago and overall it went well however my cake was not as moist/gooey looking as the one in the pictures if anything I think it was a bit dry and I put in 1/2 cup of oil as you said so I don’t understand why and also it wasn’t sweet enough. Next time I will add more sugar do you think I should increase the oil to 1 cup rather than half cup?

  363. Hi everyone, I have made this cake twice in two weeks…I won’t even bother to try a different recipe because this one is so perfect. I noticed some of you said that the cake didn’t rise…mine didn’t look like it was as high as it should be but I went a head and frosted it anyway. When I cut into the cake it was surprisingly the perfect texture for a decadent chocolate cake. Yummy…

  364. No espressopowder is to be found in my tiny village. And the cake is for tomorrow. Kan one use espresso grownded coffee? Any ideas?

  365. Oh my gosh Robyn! This cake is phenomenal and most definitely the ‘best chocolate cake ever’. I made it this weekend and still had enough mix to make 12 cupcakes too! I must have used a big cup but the cake came out perfect and is certainly a recipe I will use over and over again! Thanks Robyn x

  366. 5 stars
    Hi,this was the best cake I have ever cooked at home.it turned out perfect and the taste was awesome.the cake was super moist! thanks

  367. Hi! I was wondering what kind of expresso powder you used so I could look into ordering some. My local grocery store does not carry any. 🙁

    1. Hi Miranda,
      I’ve included a link to ground espresso powder in the recipe from Amazon if that helps you!

  368. I love making cakes and treats for my friends, especially cakes, and have been looking for an amazing cake recipe. this recipe is beyond amazing. I tried it with and without espresso(mostly because I couldn’t find it at ANY store.amazing). But than I decided to try powder instant coffee. It made a huge difference and was fantastic.Thanks for this great cake recipe.

  369. 5 stars
    I made this for my Dads 75th Birthday and it was amazing! Everyone loved it so much that I’m using it for my brothers wedding cake (160 people). I live at a high altitude and cut the sugar to 1.5 cups and it turned out perfect!

  370. 5 stars
    Ive juat read all the reviews for this recipe and I am so excited to start making this. Ive been looking for a great chocolate cake recipe and by the sound of it this one is pretty awesome. Thanks in advance

  371. 5 stars
    this cake ia awesome my cakes always never seem to rise so I thought I would give the best choc cake ever a try, I could not believe how high it rose I could have had 2 cakes with this mix , made it for friends who are coming to dinner but my daughters came this afternoon and we ate most of it delicious can’t believe all the time @effort I have put in the past @ this receipe you just throw it all in & away you go.
    so moist and I did not add coffee

  372. Looking forward to trying this recipe for my daughters 2nd birthday. Question, can you use food coloring to alter the frosting color with this frosting recipe? Thank you!

  373. Omg so excited about this recipe. It is in the oven right now!! Unfortunately I suspect it will not turn out as well because I had absolutely no vanilla in the house so I had to leave it out. Also I only have one 9″ pan so I put it all together in the one pan. It’s been over an hour so we will have to wait and see. I will be making this cake for a birthday cake this weekend if it turns out nice. Thanks!

  374. Hi Robyn

    Us Brits would love to make this over this side of the pond, but we don’t work in ‘Cups’over here so have no idea the exact measurements for this cake. Please could you convert the ‘cups’ sizes in to grams or ml for
    2 cups all-purpose flour
    2 cups sugar
    ¾ cup cocoa
    1 cup milk
    ½ cup vegetable oil
    1 cup boiling water
    1½ cups butter (3 sticks)
    1 cup cocoa
    5 cups confectioner’s sugar

    Im making this for my partners ‘congratulations you stopped smoking a year ago, so your new passion is chocolate cake!’ chocolate cake!!

    Many thanks

    Jenna

  375. This recipe looks great. Do you know if you can substitute almond milk (or other milk alternatives) for the milk portions of the recipe? I’d like to make this for my boyfriend, but he cannot eat food with milk in it. Fortunately butter is okay!

  376. I’m really excited to make this after searching for “best chocolate cake ever” recipes for my boyfriends birthday on Wednesday!!! Question: should it be refrigerated overnight?

    1. Hi Carole,
      The recipe listed does not have to be refrigerated.

      Happy birthday to your boyfriend!

  377. 5 stars
    Hi I love this recipe, however has anyone used it for a 3 tier cake, would love to make as a 3 tier just not sure if its too soft for 3 tiers to hold up. Thanks

    1. Hi Sal,
      I have made it as a 3-tier cake. Just divide it among the pans evenly and then reduce the baking time. For my oven, I reduced it to about 23 minutes. You’ll want to watch it closely. Also, I didn’t add a heavy frosting between the layers. Good luck! Let me know how it turns out for you!

  378. Hi I just baked this cake and it came out perfect but I let the icing beat for too long n from a smooth glossy icing it has split n become very lumpy . Please help I was soo looking forward to this cake !! How can I save the icing ??

  379. 5 stars
    Yum! I made this yesterday for my husband’s birthday, but with butter cream frosting instead of chocolate as that was his request. This recipe just replaced my favorite chocolate cake recipe! I didn’t have espresso powder so I crushed instant coffee to make 1 tsp. I advise greasing and flouring (or grease, then flour with mix of 1 tbsp cocoa and 1 tbsp flour) the pan over using pan spray. No problem getting it out of the pan this way.

  380. 5 stars
    I Googled ‘best chocolate cake recipe” and this one came up. It was by far the best chocolate cake I have ever had!! I am so excited about the espresso powder trick! So delicious!! I baked it for my mothers birthday… everyone flipped. Thanks for making me feel like a pro!!

  381. Hi there

    I have a 23 cm cake pan will this pan be fine, or do i need to use a bigger one.

    I just want to make one cake not use 2 pans.

    Please reply.

  382. Made this for my boyfriends birthday, he loved it!! When the icing is refrigerated, it tastes like chocolate ice cream! I can eat it just by itself…..:/

  383. Hi! I’ve made it and it was delicious, everybody loved it, but now I wanna make a smallest versión, not cupcakes, do you know how can I transform the recipe?. Thanks

  384. 5 stars
    Thank you SO much for sharing this. It’s delicious! I’m going to add 2 teaspoons of espresso powder to the cake and 1 teaspoon to the frosting instead of the amount you’ve specified above. I’d like that coffee taste to be a BIT more present. When I accomplish that, this cake is a clean 5/5 chocolate cake. I totally recommend serving it with sour cream on the side. Gives a perfect balance to the sweetness of the cake.

  385. 5 stars
    My 7 year old son made this cake today. It turned out awesome and he got rave reviews from everyone who ate it! He was so proud (and so was his 4 year old little brother) :).

  386. Yes I made this cake today for dinner.
    and everyone loved it. It was very moist and we really enjoyed it I will recommend this to all my friends to bake.

  387. 5 stars
    I made this cake for my boyfriend’s birthday and it came out so delicious and moist. He isn’t a fan of chocolate cake, but he kept eating it! It was so easy to make. I used a different chocolate buttercream frosting recipe instead of the one posted here and it was also easy and perfect! I was hesitant to use this recipe at first, but I am now completely sold and have made this cake three times already this year. Thanks!

  388. Hi when I made this cake and added the boiled water to the batter it was very watery and didn’t get very thick but I baked it like that anyway and it didn’t taste as good as i wanted. Is it supposed to be watery like that when you add it?

    1. The batter is very thin after you add the water. It is one of the reasons the cake is so moist when it bakes.

  389. 5 stars
    My 14 year old son made this yesterday for a family friend’s birthday. 10 50 year olds raved about it. I brought some home and my kids had some today and it was even better. Yum and easy. I put chopped pecans on the outer side of the cake but my boy made it exactly as wwritten. Good.

    1. How wonderful!!! I’m so excited your son made this cake! It sounds like it was appreciated and he did a fabulous job! Congratulations to him!!!

  390. This cake is phenomenal! My problem was that it was falling in the middle every time I made it- I’m at high altitude.

    I finally experimented with high altitude adjustments today and it came out PERFECTLY. I added 1/4 c. flour, decreased sugar by 1/3 c. and added an additional egg yolk. Baked for 35 min and it is delicious! Perfect consistency and deliciously moist.

    So FYI for other mountain people!

    1. Hi Kory,
      How high is your mountain?

      FYI for other high altitude bakers at around 5000 feet, I read that the number of teaspoons of baking powder should be the same as the number of cups of flour; that is, for recipes where the amount of baking powder exceeds the amount of flour (in teaspoons: flour).

      For example: if your cake recipe calls for 2 1/2 cups flour, and 1 tablespoon (1 Tbsp = 3 tsp), then use 2 teaspoons of baking powder.

      I don’t use 2 1/2 teaspoons baking powder in this example because the slightly lower amount of baking powder also helps the cake turn out better.

    2. This is really the best chocolate cake ever…I tried this for the first time for my sons birthday ,as he loves chocolate cakes.It came out very well and very moist too. My husband and kids loved it .I even send some for his friends and my husbands work place.Everybody appreciated it.Thanks a lot for the recipe .Its really worth the effort.

  391. Judging by all the rave reviews, I cannot wait to make this cake! One question – can you actually taste the coffee flavour in it, from the expresso powder? I totally love chocolate, but cannot stand the taste of coffee…If the coffee taste does remain, is there something I can substitute? Vanilla, maybe? thanks!

    1. Hi Samantha,
      The espresso powder, in the amount listed in the recipe, does not give it a coffee flavor and just heightens the flavor of the chocolate. If you are very concerned about it, you can reduce the amount even more if you’d like, but I highly recommend using it. If not, just omit.

  392. I made the cake and it fell slightly in the center. I am not at a high altitude (Spokane Wa). What could be the problem and how do I fix it?

    Susan

  393. 5 stars
    This recipe, as everyone else has pointed out, is amazing. The only change I’m going to make in the future is using less sugar in the frosting – we found it to be too sweet, though it was better the next day. I’m probably going to cut it down to 3.5 cups of sugar next time and reduce the milk appropriately.

    Overall, this was among the best chocolate cakes I’ve ever had.

    Cheers

  394. 5 stars
    Made this, it turned out great and people wanted the recipe. It was easy. I used instant coffee granules instead of espresso powder and as i did a 9×13 cake, I halved the icing, which was still a generous amount.

  395. Could anyone tell me the recipe for this cake in grams and ml? I’d love to make it but not sure what the conversion would be for cups – looked online and can’t seem to find a consistent reply.

  396. 5 stars
    A woman at work brought this in for a baby shower and it was UNREAL .. so delish! I missed getting a piece but settled for the crumbs and a swipe of frosting left on the cake pan .. OMG .. can’t wait to make it!

  397. I need to make 3 cakes a 10 in a 8 in and a 6 in all squares only 2 inches how many batters do you think I would need to make 2/3 any help would be appreciated thanks I cnt wait to try it

  398. I was wondering if i can make this in an 8-inch cake pan without splitting it? So i just want to make it in one go. My cake pan is 8inch x 3.5inch. Is it possible to make this cake using my pan? If so, how long should i bake it for? Thanks!

    1. My 9-inch round cake pans are by Nordic Ware. I’m not sure of the depth, but that information may be available on their website.

  399. i want to make this cake can you please tell me that greasing and flouring part in two separate pan ?how to grease and flour those pan?

  400. hi robyn,
    thanks for sharing, truly the best chocolate cake recipe ever!… tried this today and it was so yummy even without the frosting… can’t find espresso powder here in sydney so i just added 2 tsp of dark instant coffee… more power to you!

  401. How long are you suppose to leave the beater on during this step? “mix together on medium speed until well combined” I left the beater on for around 3 minutes but the cake was dense and hard when cooked. I followed all the ingredients and steps correctly. Please advice. I really want to make the worlds best chocolate cake!! Thanks

    1. I just mix dry ingredient first ( just with a spoon) and add the wet ingredient and mix with electric mixer until combined
      And last pour the hot water in and mix until combine and bake.

  402. Hi i’m from lebanon.. and i looove your blog.. made this cake for my daughters birthday and it was a big hit!! Thank you so much for your grwat recipes 🙂

  403. 5 stars
    Here in Spain, a layered birthday cake isn’t something typical you would find at a party. Most cakes here plain suck like any you would pick up in the ‘Cake’ area of your supermarket. I lost my favorite recipe but was intrigued by the “Best Chocolate Cake Recipe Ever” title. I had 30 people come over for my Son’s 3rd birthday today. Oh, well.. here goes nothing. Made it to the letter. I was worried that the batter was pouring into my 2 20cm (8in) pans like water but to my surprise, it began to rise and was done in 35 min exactly despite not being in a 9in pan. I made 2 cakes. My 1st one did not come out of the nonstick pan that was greased and floured as I wished and got a bit, troublesome but fixable. For the 2nd cake I cut parchment paper to the diameter of the bottom and greased and floured the sides. Perfection. I substituted an espresso shot *decaf* for equal part milk too. We tend not to use espresso powder since everyone has a machine.

    The frosting came out fluffy and light. I did a light coat showing all kinds of cake patches, then put it in the freezer for 30 min, took it out again and frosted the rest. Perfect. Both cakes came out looking great and a nice professional finish.

    30 people singing “cupleaños feliz” then the cake cutting. Looked just like the picture above. Dark, luscious moist crumb, a bit denser than I anticipated but not unpleasant at all. It felt…just right. The frosting was firm after being in the fridge but the second that was taken out of the fridge when the first one was, cut even easier.

    This has now been saved in my family cookbook as 30 people, who are not in a birthday cake culture, all raved about how good it was. I won’t lie. I have stolen this recipe and have called it my own. 🙂

    Thanks for sharing and you have really made my Son’s birthday party a success.

    1. 5 stars
      Thank you so much finally I made a good cake dairy free for my daughter and it’s yummy

    2. Mary, I’m so happy you could make this cake for your daughter. Thanks.

  404. 5 stars
    Super yummy cake! I loved it! A couple of questions. I’m wondering if it’d work just as well to split the layers in two and have three layers of frosting inside the cake. Also, what type of white frosting would you recommend? I wanted to use white frosting instead of chocolate but think the basic recipe I used (1/3 lb butter, 4.5 cups powdered sugar, 1 TBS milk, 1 tsp vanilla) didn’t make enough frosting and was a little too sweet.

  405. I made this cake but with a twist. I made it gluten free! I just substituted the flour for a Bob’s Red Mill gf flour blend and then added about 1/2tsp of xanthan gum. It was amazing! My husband said it was the best they’ve had and so did my kids! What a treat!

    1. 5 stars
      I made this chocolate cake for my sisters wedding, everyone raved about it. Also made it as a gluten free cake. It was a chocolate bottom ,then a lemon cake for middle and a white cake for top. All the guests thought it was lovely . Very moist . Thanks for recipe.XX

  406. I’d really like to make this cake this week for my husbands birthday but ive never worked in cups before. Can anyone help with converting it to grams?

  407. Hi Robyn,
    I’d love to make this for my daughter 2nd birthday, like her mother she is chocolate crazy!
    would this keep until Sunday if I made it on Friday evening? If so what would be the best way to store it? Any advice would be much appreciated.

  408. This. Recipe. Is. Amazing! I omitted the espresso powder because I don’t have any and because I can’t stand the taste of anything remotely coffee. Anyways, the cake recipe is a little sweet for my tastes but it is the most moist, fluffy cake recipe I’ve ever made!

  409. Woahhhhhhhh!!!!
    You are one clever lady! This recipe is amazing! Your instructions are very clear and easy to flow! Thank you ever so much for taking the time to create the perfect recipe and to share with the www!

    My office love it! And I’m sure the new team I move to will appreciate this cake when I join them later this month

  410. 5 stars
    My apologies, I withdraw that comment. Just tasted the cake on its own, delicious. It was the sickly sweet fondant on top and the sugar chocolate chip cookie layer that my delightful daughter and her friends built in that made the whole experience attractive but painfully sweet… the cake part was lovely.

  411. 5 stars
    This is the best chocolate cake recipe. Super moist
    Easy and absolutely the best I ever made. Well done to you!
    I will never buy chocolate cake from the shop. Ha….ha…
    I baked my cake on 140 degrees for 45/50 minutes ‘ no fan’ came out perfect.
    And also I don’t have express powder and I use normal coffee instead is’t absolutely delicious .

    Thank you…..thank you!
    Ayu vo

  412. Had a birthday party at our house, no box cake. Looked up chocalate cake recipes. OMG, MY husband and guest do not eat cake !, it was amazing. No leftovers. Will make always in the future!!!!

  413. 5 stars
    I made this cake the other day while trying to find a good scratch cake recipe. I’ve made the Hersey’s cake before, didn’t think it could get better than that! It has!! Absolutely delicious! Even my picky husband LOVED it! This has become my go to cake! 🙂 Thanks for sharing!! Just finished making a second cake and will be trying the white cake recipe this week!! Birthday party coming up and the guests will love it!!

  414. 5 stars
    Hi Robyn!
    I used your chocolate cake recipe to make a pumpkin, chocolate layer cake with spiced brown butter frosting. I came out so incredibly delicious. thanks so much!
    Yum!

  415. I made this cake on Thursday to serve Friday night for a friends birthday. I read all the reviews and I followed
    the directions exactly except I only used 4 cups of sugar for the frosting. My house smelled wonderful the cake turned
    out perfect. It is definitely the Best Chocolate Cake! Thank you for sharing this recipe. I would like to mention I did buy
    new 9″ cake pans that were 2″ deep. I really think this made a difference, my cakes took 35 min to bake.
    Thank you again for sharing:-)

  416. Thank you! Thank you! THANK YOU!

    Your recipe is absolute perfection. I made it for a birthday party and there was one slice left over which I took home and ate for breakfast the next day! I am so hooked on this fluffy, moist, not-too-sweet, delicious chocolate cake that I just have to make another one today! That’s two in three days! You have made my home a happier place!

    Rachel

  417. Really amazing cake. I doubled it to make 4 layers for my birthday and I really loved it! You don’t need to double the frosting if you do a 4 later cake as I did and there was way more frosting left over!

  418. i was so excited to bake this cake for my son’s 7th birthmonth…baking is my biggest frustration and i really want to learn..it was the first cake i baked…my familys comments were, the cake itself was good but the icing was too sweet..i was dsappointed bcos i wanted to impress them…what icing could be replaced with this cake but still tastes good?…but tnx for this recipe.i really enjoyed doing it…i felt like a pro…

    1. I realise it’s almost a month since you asked but I just discovered this recipe and saw your question. A frosting that I love for chocolate cakes that is not too sweet is a sour cream ganache. All it takes is some dark chocolate, caster sugar and sour cream. Just melt down some chocolate and cool for a while, then add as much sour cream and sugar as you desire until you get the taste/consistency that you want. I don’t have specific quantities, sorry. Also, I’ve made this with milk chocolate before and I think it worked fine, but I’d leave out the sugar.

  419. 5 stars
    Great & easy to do recipe! I’m just skeptical about the use of cocoa powder instead of a real good quality chocolate both in the cake & in the frosting. Adding a fresh fruit such as berries would be amazing to break the richness!

  420. 5 stars
    I love this recipe!!!! I made it once and know I make it every celebration 🙂 My family always comments on how moist, gooey, and delicious it is. I am only 12 but with this recipe I feel like a pro 🙂 Thank you!!!! 🙂

  421. this is amazing! I don’t even have to bake this cake to know it is good. A friend gave me a recipe ages ago the best chocolate cake I’ve ever had and when I came across your recipe I find it is exactly the same recipe except at the end she adds 2 tsps white vinegar. Now that is weird because she doesn’t even have a computer or is anywhere near computer literate so she could not have found your recipe. Her recipe belonged to her grandmother and was the cake she always made for the family. It has been my goto chocolate cake for a long time so everyone…..this cake IS DEFINITELY THE BEST CHOCOLATE CAKE EVER!! No lie 🙂

  422. 5 stars
    This cake really is the best chocolate cake ever, thank you for sharing it with us, I had to adapt the ingredients slightly due to the fact that I am in South Africa it received compliments from everyone who had a piece I am making it for my mother in laws birthday it is really a winner thanks again

  423. Hi,
    Thank you for sharing this recipe. I was wondering what type of cocoa you would recommend for this recipe. Thanks

  424. cant wait to try this recipe. next week tuesday is my birthday and i want to make myself a cake. its my first time of baking. two question:
    what kind of cup are you talking about?
    should i add water to mix the cocoa for the frosting or am not to add water at all?
    thanks

  425. 5 stars
    Wow!
    This is by far the best chocolate cake I have EVER tasted! SO lucky I found this recipe!
    Thank you for sharing!

  426. 5 stars
    Absolutely delicious! I made it for my husband’s birthday and it was a huge hit. It will be my go-to chocolate cake from now on. Thank you.

  427. 5 stars
    I made this cake to share with my friends for a birthday at school and it was an immediate WIN! They kept on coming back for more! It was just that good that people from other classes streamed in and it all went. Just like that! Although I didn’t use the same recipe icing, the cake got so many comments on it and plenty asking for the recipe!
    Thank you so much! I made this as a last minute cake and now it’s my all time favourite! Using it for cupcakes too! My parents love them and my sister is always in for a treat, since I bake this all the time. Now, my mother has requested for me to make them yet again so off I go! Thank you!

  428. 5 stars
    I made this cake without the frosting. It was absolutely devine! I was so proud of myself.
    Thanks
    Robyn

  429. Thank you so much! I made it for my friend’s birthday and she loved it. I had no mixer at hand and like you said – it was easy enough to do everything by hand! Brilliant~

  430. Oh my goodness! This is the best cake ever!!!! I’ve been on the lookout for the perfect chocolate cake for over a month, this cake is what I imagined! Perfect with a glass of milk. I took out the espresso since I don’t drink coffee and it still turned out divine! Thank you for creating what I was looking for!

  431. This cake was amazing. The frosting was good but not my particular favorite so I may change that up on my next run. Does anyone know the nutritional information on this cake though? My stepson is diabetic and I like keeping carb counts handy. Thanks!

  432. hi
    im going to make this for school and i don’t really want to add esspresso to it would it taste alot different than it should ?

  433. This cake turned out great, and could not have been easier to make. Many great cake recipes call for ingredients that I don’t keep around, like buttermilk. I love chocolate cake, and now I’ve found my new favorite recipe – so moist and chocolatey. Thanks for all your experimentation!

  434. Absolutely fantastic! My boyfriend who is chocolate lover. just loved the cake and the my mom, who dosent like chocolate has two pieces 🙂 I used a different frosting but the recipe is pretty similar!

  435. This really is a great cake. I have been making it for years, based on an older Hershey’s cook book, but without the coffee. Love the added touch. Thanks for the recipe!

  436. 5 stars
    Ooooooh my word wat a delicious cake. .make it for my family and friends Wooow thy enjoyed it. Thank you
    Be blessed. :-):-):-):-)

  437. Want to try this tomorrow. Can you please tell me if you use regular cocoa or unsweetened bakers cocoa? Thank you.

  438. 5 stars
    Hands down the best chocolate cake I’ve ever had. This was the first time I’ve ever made a cake from scratch and I could not have chosen a better recipe. Absolutely perfect. Moaned and groaned through every single bite.

  439. Hello! Your cake sounds and looks amazing. I wanna give it a try but the only problem is I only got baking bar. How much baking bar do I need for 3/4 cocoa? Please advice. Thanks

  440. 5 stars
    This is hands down the best recipe for the perfect chocolate cake. That being said I get more compliments on the transcendent frosting than the cake itself. I’ve made it 42 times to date and am known as the “chocolate cake expert.” Lol. My adjustments for the cake are (no one I know has expresso powder) 1 cup of very strong almost boiling coffee (hazelnut is my preference) INSTEAD of the boiling water, half heavy cream and half milk instead of all milk (can use almond or coconut milk for regular) and double vanilla (always!) The frosting is perfect as is (following the directions explicitly) I just don’t use the espresso powder.

  441. Can you freeze this cake? My husbands birthday is next week but I only have time to bake a cake today. What do you recommend?

  442. 5 stars
    OMG! This is (The Best Chocolate Cake Recipe Ever).
    Loved it, and everybody loved it. This will be my holiday cake for the years to come.
    Thank you for sharing!

  443. Tried making this recipe this afternoon. My goodness, it’s absolutely delicious! Now to get some vanilla ice cream… 😀

  444. 5 stars
    Hey!

    I just wanted to say I made this for a birthday party and people loved it! I switched to a Nutella Buttercream frosting and the combination was amazing. I’m now going to use the Butter Cake recipe for another birthday.

  445. This is Hershey’s Perfectly Chocolate Cake with espresso powder added. So I’m sure it’s a very good cake because I’ve also been using the HPCC recipie and adding espresso powder to it for years with very good results.

    1. Hi Tania,
      There are a number of other changes, but yes, it is derived from the Hershey’s cake that I linked to in the post. Thanks!

  446. 5 stars
    I made this recipe yesterday it was totally awesome the fam loved it! but I left out the salt and used instant coffee instead of espresso (which I grounded to a fine powder) was a bit skeptic of the cocoa cos I had the unsweetened one, bt it was perfect the taste was really really chocolatey 😀 thanks for sharing!! Xoxo!!

  447. Would this be dense enough as a layer on a wedding cake? Looking for a great chocolate cake recipe for a cake I will be doing next summer(Plan ahead kinda a girl,lol)

  448. 5 stars
    I made your chocolate and vanilla cakes for the same party. They were both the best! and they stayed moist for a few days- rare for scratch cakes. I had to write and thank you for testing and posting.

  449. Oh My Gosh!!! I´ve finished baking this amazing recipe. It´s THE BEST CHOCOLATE CAKE EVER, I had made thousand times different chocolate cake recipes and all they were a total mess ans too difficult. This one is so easy ans the results are perfect. Thanks so much for sharing this treasure, I´m so excited and proud. 😀

  450. Pls won’t there be butter in d mixture…… Pls cos I wanna make it now for mybirthday tomorrow and I’m confused cos I learn butter have to be in all cakes……pls reply me thank you

  451. 5 stars
    Its true, this is the best chocolate cake!!!! i made it for my son’s second birthday. I was worried that the taste would be too “adult” with the espresso powder, but it was absolutely perfect. While I have a very demanding palette (my husband complains about my unrealistic food standards), I bake about twice a year, and it’s usually a cake from the box (which I don’t even eat). This was so simple to make and so so perfectly delicious/chocolately/buttery/moist/etc, I inspired awe and envy from the French (true snobs, especially about American food!). Thank you for sharing this recipe. PS there is more than enough frosting for a healthy dose between layers and for the exterior.

  452. 5 stars
    You weren’t kidding. This is absolutely the best chocolate cake I’ve ever had. Easy to make, and that icing is just a big ball of chocolate sinfulness. 🙂 This cake had rave reviews from everyone who ate it. Just fantastic.

  453. I must say this chocolate cake is awesome.just made it yesterday evening for my family and everybody LOVED it. It’s moist,fluffy tasty and in all perfect.Thnks for sharing this recipe. Thnks Robyn luv all the way from Nigeria

  454. 5 stars
    WOW! This is definitely the best chocolate cake I’ve ever had. Just right amount of moistness, density and flavor in the cake. And the frosting with that touch of espresso flavor is amazing. I made it for my grandson’s 9th birthday, telling everyone what the recipe was called. My daughter-in-law, a coffee lover, agreed it was the best she’d ever tasted. On the downside, I found it addictive and ate way too much. And based upon the ingredients, it comes to about 8900 calories, or about 740 calories per serving at twelve per cake. I had about four servings. YIKES! I think it should be renamed Mortal Sin Cake. LOL! One thing that could be done to lower the calorie count is to reduce the amount of frosting. The ultra thick layer of frosting was amazing, but I imagine I’d have enjoyed it as much with less.

    One surprise I had while making it – the batter is quite runny and when the instructions indicated – “Beat on high speed for about 1 minute to add air to the batter”, it made a bit of a mess when I turned the mixer to high and it started to splatter. I quickly turned it down to minimize the loss. Because of the runny batter, I was concerned that I had goofed on the ingredient quantities, but it must have been just right because it came out better than any cake I had ever made before.

  455. 5 stars
    I was looking for an extra special chocolate cake recipe for a birthday and after a few disappointments thought that I would try this recipe. Was a bit concerned because I had to convert the quantities to grams/ liters BUT in my opinion it really is the best chocolate cake. Thank you for sharing 🙂

  456. hi robyn..
    i am new to baking world and just want to ask you can i bake the cakes separately? i am only using a mini oven and i really want to try your chocolate cake recipe. i don’t think 2 9inch pans will fit
    thanks!
    have a great day!

  457. It came out perfect! I couldn’t find espresso powder so found some espresso roast coffee that was ground. I grounded it even more and everybody loved and guessed the secret ingredient!

  458. I love the sound of this recipe and the pictures are gorgeous!

    I’m a chocolate cake lover and when I saw this I knew I just had to make it!
    The only thing is, I live in the UK and all of these measurements are American (I think).
    Converting them is proving quite difficult so I was just wondering if anyone has the correct UK measurements? Preferably in grams?

    This would be much appreciated as I’d hate to not be able to make this recipe- just looking at it my mouth waters! I need it in my life!!!!

    Please help 🙂
    Thanks!

  459. So , I want to make this cake – tonight….when you say Cocoa – do you mean unsweetened cocoa powder??

    Thank you!

  460. 5 stars
    I tried the original version with espresso and absolutely loved it. The cake was so moist and the mixture of chocolate and espresso was wonderful.

    To switch it up a bit, I decided to try the recipe without espresso but adding cinnamon to the cake and omitting the cocoa in the frosting to have a cinnamon chocolate cake with vanilla frosting. Once again absolutely delicious!!!

    Thank you for posting this recipe.

    1. Yes, the batter is very runny compared to other cake recipes, but the results are so, so good! Hope you love it!

    2. Hi I am from Europe and here we do not have cups/teaspoons measurements. We only use grams(g) for solids and milliliters(ml) for liquids 🙁 I can’t do it this way. is there any way i could get conversions from cups to grams, etc.? please

  461. Thank you for the recipe! Does this cake need to be refrigerated due to the milk in the icing? Must I cover it if I do refrigerate it to prevent it from drying out?

    My mistake was to not let it cool longer than 10 minutes in the bundt pan I used. I impatiently forced it out and the bottom fell out, whilst the top half was stuck in the pan. It was not burnt, so I pieced it back together and tried to hide the damage under the icing.

    The icing turned out perfectly, which I found very encouraging since its the first time I’ve ever made my own icing. I halved the icing recipe (perhaps I didn’t need as much because I used a bundt) and still used less milk than called for.

    I also increased the cooking time by 10 minutes for the bundt. Thanks again!

    1. I don’t refrigerate this cake with the icing. What a great idea to make it into a bundt! Thanks for sharing your experience and changes you made to make it work in one.

  462. This cake was awesome! I couldn’t have asked for it to turn out any better! I used coffee grounds instead of espresso powder since I didn’t have any and the little hint of coffee (mostly in the frosting) really set it off! I plan on making it again and again and again!

  463. Hello, i cant wait to make this cake, i was wondering if i could use coffee extract insted of espresso powder?? and how much of it, wich is a liquid..? Could not findthe espresso powder.. =(

  464. Thank you for a great recipe. I made this cake for my husbands birthday party as he loves chocolate cakes and he loved it. Everyone was telling me how good it tasted and that it was truly the best chocolate cake they ever had. The only change I did to the recipe was to use Vanilla bean paste for the batter instead of Vanilla extract. It was so delicious. At the end of the night not a crumb was left on the cake stand. Thank you again.

  465. 5 stars
    how many days can i make the cake in advance without the cake drying out? did you bake the cake in a convection oven? thanks!

  466. After reading the reviews, I’m set on trying this recipe for my sons birthday this weekend. I would LOVE to have chocolate pudding as the filling yet keep the original icing on top. Does anyone have any suggestions to if it would be a good idea and if so what would be a good chocolate pudding recipe? Appreciate the thoughts ….

  467. 5 stars
    Thank you so much for this amazing recipe. I had had this cake when I was 6 at my school lunch and since then I’ve been searching for this recipe. Now, 24 years later, I got to taste it again – all because of you. Thank you so very much.

    Do you also do Christmas Pudding?

  468. Has anyone tried using apple sauce in the place of vegetable oil? This has worked for me in other recipes. And…what kind of milk is recommended…whole, 2%, half-n-half? I am excited to make this cake for this weekend…looks and sounds YUMMY!

  469. This truly is a wonderful recipe and I have used it multiple times. My only issue is that the center of the cake tends to be “wet” or a little soggy, even after the full baking time. Any suggestions? Anyone else have this happen to them? I’d love to find a soliton to have the entire cake come out perfectly because I want to keep using this recipe and not have to find a new one.

    1. Hello!! Well first let me tell you that your problem has solution. You have to take into consideration many conditions when you´re baking a cake, it includes the altitude where you live, the air pressure, the weather, etc. All this conditions will affect the final result of your cake. The same happened to me with this recipe, in my case I live in a very high altitude place. So first you have to research the altitude of the place where you live and then make some changes to the recipe. For example, if you live in high altitude you have to add more liquid (eggs, water, milk)and more flour and reduce the amount of sugar and baking leavening (baking powder and baking soda). And the opposite, if you live in low altitude you have to reduce liquids and flour and increase sugar and baking leavening. For me it worked, I give you here this amazing website where you can check with more accurately the quantities that you have to change. https://www.kingarthurflour.com/recipe/high-altitude-baking.html Hope I´ve helped =D and sorry for the huge message.

  470. 5 stars
    OMG!!! This cake is beyond awesome! I have made dozens (no lie) of home recipes for cakes, both white and chocolate. Each recipe I’ve found the cakes are very dense (although still very tasty). However, I, nor my 4 kids and hubby like the dense/heavy cakes. This cake is just unbelievable! It is so light and fluffy and MOIST it’s beyond comparison w/ all the other home recipes I’ve found. I thought the first time I made it, I just had a little luck on my side because it came out PERFECT! Needless to say between my family and their friends, it didn’t last a day. I made it again this evening and I wish I could be a mean person and hide the cake and save it for myself, but the aroma throughout the house I KNOW it will give it away that I’ve baked :-).

    I looked around in 4 different stores for the espresso powder and I am unable to find it. So the only adjustment I’ve done was replaced the espresso w/ instant coffee. I did the same w/ the icing as well. Instead of the 1/2 cup milk… I added no more than an 1/8 of very hot tap water, and added the instant coffee to the hot water to dissolve, then filled the measuring cup to the 1/2 cup mark with milk. OMG HEAVEN!!!

    I haven’t search around much on this website, for I just stumbled upon this website when I found this cake, but is there a white cake mix on this site w/ the same results?

    I can’t thank you enough for posting this wonderful recipe. Needless to say, guess which site I’ve now place in my bookmarks 🙂

  471. I am considering this recipe for a friends birthday, she is a chocolate lover!! I would like to add a raspberry filling any ideas?

  472. This looks amazing! My son asked for the Costco Chocolate Cake for Thanksgiving, but I think this may be a much better replacement.
    My question is with the cocoa. Do you use a particular brand? I know that Hershey’s has 2 different types of cocoa, if you use Hershey’s, which of the 2 do you use?

    1. I used chiradelli and the taste was rich and exquisite. Trust me, forget about Hershey’s … Though if you do end up using it, let me know how it turned out too. I used pure coco powder.

  473. So glad I stumbled across this recipe…
    For those reading reviews . Yes the batter is runny, but It bakes a perfect cake,I also halved the icing mixture and played around with different cake tins…. It still works out
    10/10 as far as chocolate cake goes, it’s not too sweet not too dry …holds well for a cake with only two eggs
    I LOVE IT…so does everyone else.

  474. Tried this and it is amazing!! Couldn’t get espresso powder so I had to use instant coffee instead but the results were excellent. I can’t wait to try it again with the espresso! After too many “excellent” chocolate cake recipes under my belt, I’ve finally found a keeper!!

  475. I’m going to attempt my first shot at this delish recipe but I have a question. Please excuse my ignorance but why do we need to use two cake pans?
    Thanks to all for your input!

  476. This is honestly the BEST cake I have ever ever made! This is my go to recipe from now on ( I did not add the espresso powder though will try it next time). Thanks so much!

  477. Hi, I’m dying to try this recipe. However, I need it for tomorrow morning. But it wont get eaten until the following day. Can I make this 2 days in advance? will it dry out? Pleeeeaase help!

    1. @ Kelly O. Thanx a million for your response. Turned out I can make the cake 1 day ahead instead of 2. But that was good to know for the next time. Happy Holidays to you!

  478. I tried your recipe and loved it!!! Trully divine!
    Wondering if you have a yellow cake recipe that is just as delicious and you are willing to share?

    Thank you

  479. Robyn, thank you so much for the delicious recipe! I made it for my mom’s birthday today! She loved it, and my siblings as well.

  480. I am making this cake tomorrow night for thanksgiving and I could not find the espresso powder anywhere.Could I use eight oclock ground dark italian espresso and just make the coffee up and use that. Thank you

    1. I found espresso powder at Walmart. It was Nescafé brand and an instant powder, but it worked wonderfully!!

  481. This is now my ‘go to’ chocolate cake recipie!! It got rave reviews and was so delicious!! I used a simple buttercream icing, however I cannot wait to try the chocolate icing above. Thank tou for bringing this recipie into my life!

  482. Have people let kids eat this cake w/ the espresso powder in it? I’m wondering if it should be adults only bc of the caffeine. I appreciate any thoughts on this! I’m bringing it to a holiday dinner and would hate to be responsible for everyone’s kids NOT going to sleep that night.

    1. Hi Jill,
      I’ve served it multiple times with the espresso powder in the cake without any issues with children. However, if you are concerned with it, I’d simply omit it from the recipe.

  483. 5 stars
    This was AMAZING!!! Family loved it will absolutely keep on making it. Too much icing left over tho’ have you got a vanilla cupcake recipe as good as this one so I can use up the extra icing?

  484. 5 stars
    i made this tonight for thanksgiving but everyone says my frosting is a little grainy not creamy, what do you think is the reason please?

    also for the cake itself, does it make any difference i use cake flour instead of all purpose?

    1. Joyce: Did you happen to use granulated sugar in your frosting instead of confectioner’s sugar? If so, that would explain the grainy texture.

  485. About the Cocoa… regular or special dark cocoa? If you get a chance to respond, I would appreciate it very much as I am making this tomorrow. Also, if you use instant coffee in stead of espresso powder, do you use it dry or mix the coffee in a small amount of water first? I have medium dark instant coffee.

  486. 5 stars
    Hi Robyn!Just wanted to thank u for this great recipe.Its a pity I didn’t find u earlier.Not all people share special recipes the way u did.I was putting it off for a special occasion but there was none in the near future so why not today I thought and followed the recipe to the letter.It turned out to b great!! And Oh! in my excitement I forgot the two eggs and what do u think? I poured back the batter into a fresh bowl added the eggs and beat it again!!! No problem it was still very very good!I made one cake didn’t sandwich it either since v avoid too much of icing. I used quarter of the frosting recipe and it was just enough! Bless u for sharing. This recipe will stay!

  487. Absolutely the best recipe eva…made it for TG. Everyone loved it…I baked it in a bundt cake pan and put homemade peanut butter icing ran down like a lava cake…DELICIOUS!!

  488. Everyone seems to be having some difficulty finding expression powder. They King Arthur flour website, they have EVERYTHING for baking bread to pies….haven’t tried this recipe yet, but it is already own the menu for Christmas….I am convinced this is good from the posts!!

  489. Thank you thank you for the great recipe. I tried it for a last minute birthday cake I had to bake for my son to take to creche ( kindergarten?) the next day. I made two batches to make a two layered cake large enough for 30 kids and it turned out superbly!
    This is by far the best chocolate cake recipe. Wonderfully moist and just the right amount of chocolate. I don’t drink coffee so I subtituted the espresso with 2 teaspoons of Milo ( malt chocolate drink).
    I also did had the soft patch right in the centre of the cake. I am in Johannesburg, South Africa. So I research how I need to alter the liquid content. I’m not sure about adding more liquid as the batter is already quite runny.

    Wonderful recipe nonetheless. Thank you.

  490. Making this right now with my daughter. Sooo easy and so far the batter is yummy. Happy to hear that it’s supposed to be runny. Thought we did something wrong.

  491. Thanks for the recipe!
    I made everything accordingly to your recipe, but it didn’t turn out as moist as it looked in your pictures. Usually when I crave for chocolate cake, I seek red velvet, which is light and moist so I’m not really sure how to expect from chocolate cake that’s not red velvet. Mine is a bit dense… 🙁 do you probably have any idea why?

    I reduced the amount to half, and it was baked in 30 mins, but when I remade it, it took me way longer than 50mins.

  492. I made this cake tonight. I used stevia sweetener instead of sugar. It made the batter really thick so I added another 1/4 cup of milk. I believe it taste and looks the same but I’ll never really know for sure. Great for those who can’t have sugar but still want chocolate cake.

  493. from all the above reviews, i am going to try out this recipe. however can i use chocolate ganache for frosting this wonder cake? Robyn or anyone else please help.

    1. Hi Ann,
      Yes! A chocolate ganache would be great on this cake. Hope you enjoy it!

      Robyn xo

  494. thanks so much for this recipe. I ground espresso beans into powder and added a bit more to the fronting and my sister loved it! So much so that I am already making my third one since Thanksgiving 😛

  495. How many days in advance can I make this cake? Could I substitute the espresso powder for chocolate milk powder mix?

    1. 5 stars
      Our cake lasted perfectly for three days, on the counter, in a large cake pan with one of those snap lids. I don’t know about refridgeration or if it can be frozen?

      I didn’t have espresso powder. One of those flavored coffee packets works, but i used just cocoa and yummo. This is seriously the best. I have tried to bake and never successfully made a cake that wasn’t heavy and homemade tasting (floury). Trust this recipe. Our oven is a chef’s over, it cooked in 35-40 minuted, since i made a huge cake pan type, i just sat that on a rack with legs and it cooled fine. Yum, i have one piece left then trying the vanilla one for dessert to take to the family on Christmas, wish me luck 🙂

    2. Hi Robyn, so I will be making this cake tomm am for my father in laws bday (so want it to be perfect). I already got the ingredients . Was I supposed to get unsweetened cocoa? I got sweetened. Thank you:)

  496. 5 stars
    Ahhhmmmmmmm….its very tasty recipe … Thanks for sharing such mouth watering recipe… I tried 2 time at home and it is best… Thank a lots… Keep sharing such tasty recipes 🙂

  497. Hi, i did exactly what the recipe said but the cake is tasting bitter….its not sweet enough.. it has a bitter taste to it..was I suppose to use sweetened cocoa powder?

  498. I’m looking forward to try this mouth watering recipe. But first, I will like to know if I should used unsweetened cocoa or the sweet one. Thank you.

  499. Oh. My. Gosh. I just made this cake yesterday–followed all the instructions almost exactly, except used about 1/2 cup less sugar & olive oil instead of veg oil–and it was perfect!! It tasted soo moist & amazingly delicious, everybody was raving! Thank you soo much for sharing the recipe, it’s definitely a keeper!!