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

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.

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.

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

The few crumbs left on plates gave that away.

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’ve additionally 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 mighty 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!

Best Chocolate Cake Ever //

The Best Chocolate Cake Recipe {Ever}

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!
4.98 from 2877 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 24
Course Dessert
Calories: 124kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 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 buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe


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

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.


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.
Nutritional information is for the cake only.

Nutrition 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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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 for ya. 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! 🙂

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

Robyn xo

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

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

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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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10182 Comments Leave a comment or review

  1. Hi – I just made the cakes and frosting. Am waiting for the cakes to cool, and have put the frosting in the fridge while waiting. …I’ve never made or frosted a layer cake before. Is one batch of the frosting enough to go between the 2 layers, as well as cover the exterior and top (to come out looking like your picture)?? It doesn’t look like that much to me. Do you generally need to make extra? Thanks.

      1. This is seriously the best chocolate cake I have ever made and it is so easy! This is the only chocolate cake recipe I ever make anymore. And the chocolate buttercream frosting to go with it is amazing!
        Thanks for sharing this excellent recipe that has become a go-to for me.

    1. Super excited about this recipe! If I have to make it the day before an event should I store the cake portion (not frosted) at room temperature or in the fridge?

      1. Maddie, if you do store the cake in the refrigerator, make sure the layers are wrapped airtight. My suggestion would be to freeze the cake layers and then frost and decorate the day you need the 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 2 months. 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. If you have frozen the buttercream frosting, just whip it again until fluffy after it has thawed.

  2. This recipe looks amazing and I’m excited to try it. I was wondering how it would affect the outcome if I used regular milk instead of buttermilk.

      1. Can’t wait to try this! Can I please double check what type of sugar you are using in the main ingredients? Thank you 🙂 Robbie

      2. What kind of unsweetened cocoa powder did you use? Natural or dutch processed? I was having a hard time knowing what to buy.

  3. I made a half recipe of the cake and a 1/3 recipe for the frosting for 12 cupcakes.. they were delicious… and I used buttermilk in both the cake and the frosting recipe… we had cupcakes last night.. and then put the frosted cupcakes leftover in the freezer for later this week and next… excellent cake… super easy to make… I did not even get out the blender… just used a whisk on the cake batter….

  4. Made this for my sister-in-law’s birthday party and it was a hit!!! I’ve made many cakes and desserts but have never attempted a chocolate cake because it’s not one of my favorites. However, my sister-in-law loves chocolate cake and after doing a search I ran across this gem. It is now one of my favorite cakes! I have definitely found a new cake for my arsenal of desserts and I’m sure it will become a much requested cake. Thanks for experimenting and finding the best chocolate cake ever!

  5. I love this recipe, my family always asks me to make it! I was just wondering how long you can store it for in the fridge or out in room temperature before it goes bad?

    1. Jasmine, you can keep this cake under a cake dome at room temperature for 3 to 4 days or refrigerate in an airtight container for about 2 weeks. You can, however, freeze leftover cake. Place the cake uncovered in the freezer and flash freeze, usually about 4 hours. Once frozen, then wrap cake airtight in plastic wrap and then foil or place in an airtight container and place in freezer. The cake should then be good for about 3 months. Once you are ready to serve the cake, remove from freezer, place it in the refrigerator and let thaw at least overnight. Hope this helps.

  6. This is my “Go to” Chocolate cake recipe and it is the best I can tell you. You don’t need any other recipe!
    I have gotten so many compliments and praises about how moist
    and yummy this cake is. Just last week I was told “This chocolate cake is everything!” Last week I decided to do something different so I bought raspberries, made a filling
    (very easy to do) and had fun decorating.
    Funny thing is I don’t eat chocolate because it gives me debilitating migraines but I am able to bake this recipe without tasting and know for sure that the baked product will be perfect!

      1. Wow! I don’t bake, and I was really worried by how runny the batter was, but the cake came out perfectly. It was very moist and chocolatey, so much better than anything from a mix or store-bought. Thank you, my hubby won’t forget this birthday cake!

  7. I absolutely loved this!! I made this cake, and put fondant on it!! It was incredibly moist!! Everyone that ate loved it so much!! My brother ate one of the cakes by himself!!

    I made it Gluten Free, and worked really well, other than being slightly thin!! I did it in three layers, and even though it was really moist, it held the Fondant well enough. It didn’t keep it’s circle shape, but the taste was amazing!! I will definitely use this again!!

  8. How does this recipe compare using butter instead of oil? Also, which type of milk/ buttermilk do you find has the best results? Thank you!!

    1. I have used the same amount of melted butter as the oil in this recipe and it tastes great. Also, the cake is delicious with either whole milk or buttermilk. I do prefer the texture of the cake with the oil.

    2. I’m getting ready to make this cake, however can you tell me how to use the espresso powder? Do you put the grounds into the cake or do you make the coffee and then put it into the batter? I don’t have instant espresso powder so I’m thinking I’d have to make the coffee then put it in.

  9. Hi, do you need to use espresso powder? if so, is there any substitutions I could use that are not instant coffee or ground coffee beans? thanks 🙂

  10. The recipe was fast and easy, best of all the cake was amazing. It was moist and flavorful and received rave reviews. Thank you for the great recipe.


  11. Really great recipe. After baking and cooling, I wrapped the cakes individually in plastic and put them in the fridge overnight on account of unexpected visitors and having a newborn. I also had to refrigerate the frosting in the mixing bowl with a lid on. Next day, took out the frosting and allowed it to come to room temp (in summer) and gave it a quick whip by hand. Then frosted the cold cakes and put it back in the fridge to set. Then decorated it and lit up with birthday candles. It even slices beautifully. I only used an electric hand mixer for the cake and the frosting (classic beaters). Super easy, moist and delicious. I think this will be the go to recipe in our home.

    1. Congratulations on your new baby! I’m glad this cake worked so well with you not being able to make it all at one time. I love that this cake is so easy to make and store as you need to finish it later. Thanks, Nola.

  12. Hello Robyn, this chocolate cake recipe is so delicious! Made this cake as part of a care package and got such a great response, I made it again! Thank you for sharing this, my new favorite recipe!

  13. I LOVE THIS RECIPE. I have made this cake a dozen times over the last couple of years for birthdays, desserts and dinner parties and it is always a hit. This is my default go-to cake when I need to bake for an event, it’s always the first recipe that comes to mind.

    1. One of the best chocolate cake recipes we’ve tried (and we’ve tried alot of them)! The cake was rich, delicious & very moist. An absolute treat.
      We used Soy Milk for the cake and it turned out great.
      We want to bake this for a friend who does not have sugar – can you recommend the best Sugar Substitute? Can it be done with Jaggery or Honey?

      1. I’m so sorry but I have not made this cake with a sugar substitute so I can’t tell you which would be the best. Maybe someone else on here has used a sugar substitute and can tell you what they used, Shiv.

  14. Planning to make it this weekend for my chocolate lover son.
    Is the water really boiling? Won’t the flour start to cook?

    1. Yes, you do need to add the boiling water to make this cake and it does not start to cook until you place it in the oven. Hope your son loves his cake and has a happy birthday.

  15. Is it possible to add raisins into this recipe? Do I need to use melted butter instead of oil if I add raisins into the batter?

  16. Love this cake but last night I accidentally used a home made pancake mix instead of plain flour! Obviously there was too much baking soda and the taste was not good enough to serve especially as I know how amazing it is.
    I have to re make it now but wonder can I use raw sugar as I have run out of white?

    1. Maria, you can substitute raw sugar for the granulated sugar but it may change the texture of the cake. I haven’t tried it so I can’t tell you what, if any, difference it will make.

  17. This was the first chocolate cake I’ve made (though I’ve made cupcakes), and it turned out great! I had to substitute the espresso powder (couldn’t find any in stores near me) with instant coffee, though. I also made the chocolate buttercream frosting you linked (it made the perfect amount to frost the cake, with a little bit extra). I put strawberries in between the two layers, and it was delicious. It’s super moist and my family loves it. Thanks for the great recipes!

  18. Made the cake tonight, followed recipe to the letter, but did a Bundt cake. 40 minutes in the oven at 350F and it came out perfect. I didn’t make the frosting this time, just wanted a nice chocolate cake for a simple dessert without it being overly sweet. Loved it! Will be making it again and maybe try the layer version next time.

  19. This was honestly so good. I made it for Eid for my family and they said that it tasted like I bought it from a bakery. The cake was decadent and moist and not overly-sweet. However, it was very very chocolatey! I used Hershey’s cocoa powder, but if you have a darker, richer powder, I wouldn’t use as much of it. I would also definitely recommend pairing this with the buttercream frosting, because the two work perfectly together.

  20. Nice dense and super chocolaty cake. I’m not a baker… prefer cooking.. however, this recipe was so easy and the end result was pure chocolate love (so my boys say)!!
    Thanks for the fantastic espresso powder tip – makes a difference for sure


  21. This recipe is amazing! I wonder if not adding vanilla extract would change the cake all that much? asking because I am fresh out of vanilla 🙁

  22. this cake is so rich and moist it blew my mind, loved it! (proof of that is that the cake was gone before the day ended), instead of using espresso powder i replaced the water with strongly brewed coffee! the taste was amazing, and the flavor with the chocolate buttercream was 10/10.

  23. I forgot to pick up espresso powder and am baking the cake tonight.. is it possible to use a 1tsp of espresso from a nespresso espresso pod? Or am I better off completely omitting it? Thanks so much!

  24. I’m excited to make this recipe but I only have two 8”x3” cake pans, would this recipe yield too much batter for both cake pans?

  25. Hi! Do you think this cake could be used for Black Forest Cake, or is it too moist? I’m worried the cake won’t be able to hold the extra weight of the cherry pie filling, do you think this will be a problem?
    Thanks in Advance!

    1. I have never made a Black Forest Cake with this recipe but others have and said they had good results. Here is a comment from Tameka in January 2020, “I am not a chocolate cake nor chocolate fan period. But I had been craving a black forest cake. I used this recipe and it made me a believer! IT WAS SOOOOO GOOD and decadent! I’m saving this recipe!”

  26. Can I bake the cake a day ahead and frost and decorate the next day? I was going to allow to cool completely, wrap and put in the fridge until I want to frost. Will the cake still be moist or should I add sugar syrup?

    1. Emma, the cake should still be moist if you have the cake wrapped or covered airtight. My suggestion would be to freeze the cake layers and then frost and decorate the day you need the 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 2 months. 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. If you have frozen the buttercream frosting, just whip it again until fluffy after it has thawed.

  27. This is a full proof recipe. I have NEVER been able to make an amazing, memorable chocolate cake EVER. When I really want to impress my guests or just bless someone with something really special, THIS IS THE cake!

    I use 1 cup of boiling dark coffee when I don’t have the espresso powder. WOW! So good!

    Thank you!

  28. First of all, I LOVE this recipe! I have made it many times for multiple birthdays and will now be using it for my sisters wedding cake. My question is, if I want a 3rd 9 inch cake out of this, can I divide the batter or should I make extra batter? And if I do make extra how much more?? Thanks in advance ☺

    1. I haven’t made this in 3 layers, Casey, but some have said they made this recipe twice for the three layers and some have used 1 1/2 times the recipe. My Best Chocolate Cake (9×13) Recipe is half the ingredients of this recipe. I would do a trial run of the three layered cake before the big day so you can make changes if needed. I would try making it both ways to see which works best for the wedding cake. Hope this helps.

      1. Hi, firstly thank you for perfecting a recipe for the enjoyment of so many people!!! I am eager to use this recipe for my daughter’s birthday cake. May I ask if you have received feedback about using it for a tall cake, I.e. 4-5 layers? Would it be sturdy enough for stacking? Thank you for your time.

      2. Winnie, I’m sorry but I have not made this as a 4 or 5 layer cake so I can’t tell you how it would work. I have had comments of people that made 4 layers and it was very successful and others who said the bottom layer did not hold the weight. My advice is to do a trial run before the big day to make sure it will hold up the way you want it. I hope your daughter has a very happy birthday.

  29. Hi, I’ve made this cake several times. Sometimes it is perfect, like the best cake I’ve ever eaten. And sometimes it comes out with large air bubbles and an almost waxy crumb. I don’t think I’ve done anything differently. I’m just wondering if this has ever happened to you and if there is a way I can guarantee it will come out correctly. Thank you!

    1. Stefanie, air bubbles can form in cake batter if the batter is over mixed which is easy to do with today’s powerful mixers. Just mix until all the ingredients are well incorporated. If this happens, run a knife through the batter before placing in the pan to break up the bubbles. If you have a lot of bubbles, mash the batter against the side of the mixing bowl with a fork to break the bubbles. After you fill the cake pans, tap them on the counter to cause any bubbles to rise to the top and not cause holes in your cake. I hope this helps.

  30. This recipe looks amazing! I’m going to keep it in my back pocket for sure. One question though: I’m looking at making a sculptural cake for my kid’s birthday – it’ll be 2-3 layers thick at its thickest points, and I’m going to want to be able to cut off pieces to shape it a bit. Is it dense enough to keep its shape with some weight on top and/or with some pieces out of the sides? I’m worried it may be so deliciously moist that it may not put up with much in the way of layers. Please let me know what you think!

    1. Corey, this is a very moist cake. I have not made a sculptured cake using this recipe so I’m not sure how it will hold its shape. Others have commented that they have done some type of sculpture with this cake and were successful. I would advise that whatever recipe you use that you do a trial run before the big day to make sure the cake will hold up. Hope your child has a very happy birthday and loves the cake!

  31. I’m rubbish at making cakes. This one is a doddle and it truly tastes amazing. I added slightly less sugar, but otherwise stuck to the recipe and it was exactly as described; moist and truly delicious. My husband, who said ‘I don’t really like chocolate cake, can’t you make a different type today?’ finished his piece and said ‘wow for a chocolate cake, that’s really really good’ ’nuff said……….

  32. Really perfect! My daughter and son made these (cake, cupcakes, and buttercream) and they were so delightful! It was easy too for the kids to manage. We’re not good on perfecting textures but the taste is all that matters to us! My kids even asked what we were celebrating because they’re amazed with the quality of the cake they made (no occasion actually, just bored so I searched for choco recipe). Love love love this!!!

  33. I baked this cake with a girl who was turning 8 (she loves chocolate). We also used the chocolate buttercreme frosting recipe. We left off the espresso powder, mostly because I strongly dislike coffee. It turned out to be the best chocolate cake I have ever eaten. Moist, yummy and a crowd pleaser. The cup of boiling water was the difference maker.

    1. Baking with children is such a joy, Freddie. I always loved baking with my mother and grandmother when I was little and then absolutely loved doing the same with my son. I’m so happy you both loved the cake. I hope your 8 year old had a very happy birthday!

  34. I have tried recipes in the past that have said ‘best ever’ in their title and have been far from it. This one really lives up to its title and hands down the best ever chocolate cake I have made and tasted! Made it with the kids it was really easy. Only had cows milk so made it with that and was still yummy but I’m assuming this is why it took slightly longer to cook.

    One question for anyone who might know the answer….do you think this cake (x4) would hold under sugar paste?

    Thank you for your recipe, will look forward to trying the vanilla one you have shared.

    1. Thank you, Shez. This is a great recipe to make with your children. It’s so easy for them. I haven’t tried sugar paste (fondant) on this cake but others have with success. Here is a comment from Julie “Amazing! I’ve been baking cakes for weddings, etc for years and this is hands – down the best chocolate cake recipe that I’ve ever made! The buttercream frosting was delicious and perfect as well… almost like a mousse in its lightness. The cake was moist and light, but held up well to multiple layering, frosting and fondant. Thank you. This will now be my chocolate cake staple.” I hope this helps.

  35. The BEST chocolate cake I’ve ever had! I was nervous about the batter ( thin – but exactly as you described in recipe) but it turned out perfect.

    1. The espresso powder has a much bolder, richer flavor than instant coffee, Amber. You can use instant coffee but it doesn’t enhance the chocolate flavor as much as the espresso powder.

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