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 2992 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 350ΒΊ 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! πŸ™‚

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! πŸ™‚ 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! πŸ™‚

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! πŸ™‚

Robyn xo

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

This post contains affiliate links.

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

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

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

More about me

10737 Comments Leave a comment or review

  1. is the cake very sweet? I’m thinking of making this to a VERY important event, so I wanted to try, since it must be a good cake, but is it hard to make?

    thank you

  2. I made this cake for my husbands birthday last week. He loves chocolate so I thought of him when I saw this. He really liked it and my daughgter who does not care for chocolate liked it too. Thanks for a great receipe!

    1. I have never made this cake. I bake a lot and don’t use box cake mixes as the recipe I am using this time calls for. I would like to try this recipe instead. I am making 2 round 2 layer birthday cakes for my son’s 29th birthday. I thought I would poke holes and drizzle with a carmel and cream then, , make a heavy whipped cream for icing between the layers and all over the cake with health bits on top. Your thoughts? Thank you, Leah Rae

    2. Delicious! Made it for the man in my life. Now making it again.Even the those who don’t like chocolate cake couldn’t stop eating it!

  3. I’m always searching the internet for personal recipes on blogs, pinterest etc just to find the PERFECT chocolate cake…and now i can honestly say i don’t need to keep looking because this is jut perfect! I don’t add the espresso in my icing but it still tastes amazing. Thankyou so much for such a brilliant recipe! absolutely swear by it, use it for all my cakes πŸ™‚

  4. Just tried the cake recipe and added a few tweaks-turned out fantastic!:) i added a little orange juice for half the milk, 50g butter instead of oil and melted chocolate instead do cocoa powder! I’m actually shaping the cake into kyubey and using raspberry mousse on the inside. Wonderful recipe, thank you so much.

  5. I made this cake for my new boyfriend of 5 weeks for Valentine’s Day. It truly is the best cake ever! The frosting is decadent, but it’s not too chocolately! The cake was moist, and the rich taste of the chocolate is addictive; he pretty much snacked on it whenever he walked by it. I may have gone from new girlfriend to serious girlfriend as a result of this cake! Thanks for the recipe!

  6. When I first read best ever chocolate cake I thought yeah ok how many times have herd or road that. But I thought hey why not give it a go as my last chocolate cake recipe was slightly dry and bland. I just made this cake today and yes sir ree it was the best chocolate cake I have ever made and eaten.
    I am not much of a blogger but I just had to say thank you for putting this recipe out there because it truly is an
    amazing cake.
    Def goes down a treat like you said with a glass of ice cold milk because it is very moist and rich but that’s just how a chocolate cake should be. This is going into my life time written favourite recipe book and I feel privileged thanks to you that at 28 I’m going to have a life time of the best ever chocolate cake.

  7. I made this for my daughter’s birthday today. It may be to celebrate our first grandchild today, too! My daughter-in-law started labor about 3:00 AM this morning! If my son calls, we’ll take a piece of birthday cake to him and his wife!

  8. Thank you so much for this recipe! It is now a favored recipe I use all the time! I’m only 12, but I LOVE to bake and I also have a baking blog and I would really appreciate it if you could check it out! Your blog among many other blogs are an inspiration to me!

    Thanks again
    Sofia πŸ™‚

  9. Thank you very much for your recipe. It was delicious!… I made this cake for my daughter’s 5 b-day party and everyone love it. πŸ™‚ it’s great when you make a cake and hardly anything is left because everyone like it πŸ™‚

    I could not find any espresso powder, as I live in Asia some ingredients are not always available; so I used capuchino powder.

    I made the cake in the shape of a princess, having the cake as the dress and inserting a plastic doll on the middle. This time I proved to my husband that a good looking cake can also taste delicious!!

    Thanks. Gracias. Xie Xie.

  10. Just made this the 2nd time around, first time I didn’t end up making the icing, 2nd time around I did. Instead of espresso powder I used double the amount in instant coffee and added it to the milk before putting more in turned out great.

    I think I found a new recipe to keep.

    Thank you very much.

      1. Hi Gina,
        I usually prep all of my ingredients before beginning, so it hadn’t quiet reached room temperature before I used it. But, it should be fine to use the milk straight from the refrigerator, too!

  11. Hi! This recipe looks absolutely amazing! Just want to check how much butters (in gms) have you used for frosting? Sometimes the cup measurement is not very accurate. Also, how do you get that wavy look on your frosting? Thanks a lot!

  12. Many thanks for the recipe! I’m completely noob for baking, so noob that I did it two times. While my product didn’t look nice at all, I’m surprised at how well it tasted (when I followed the instructions right). I don’t know if this is really the best chocolate cake, but it’s the best one I’ve ever made! Thanks again.

  13. This is an amaazing recipe. I tried it yesterday and my kids enjoyed every bit of it. It was a simple recipe and not a sophisticated one at all.
    I was just wondering what do you mean by espresso powder I have to put espresso and add water to it or just espresso powder.
    Will definitely try the other hot dishes you have.
    Good luck Robyn

    1. Thank you for sharing this recipe Ive made alot of chocolate cakes and this is by far the best EVER I made it exactly how it looks in the pictures you put up for my daughters birthday and everyone was asking for the recipe and my kids loved it so much I think Im going to make it just because I cant get enough myself:) Thank you again for sharing the best recipe ever!

      1. Hi ^^,
        I can see so many great comments about your amazing recipe here that i can’t wait to try it out for my best friend. I am just wondering how much grams is your 2 cups of all-purpose flour and sugar and is it ok to use Dutch processed cocoa?

        Thank again for sharing and i can’t wait to bake it!!!

      2. I made this cake yesterday and it was a huge success, it was moist and tasty. I decided to take a slice to my mother and her neighbor, and they loved it. My mother called later that evening and said that since I was watching my weight, I should bring the rest of the cake to her. The next day we delivered slices of the cake to a few elderly neighbors who don’t cook often, and they were delighted. Thank you for helping me spread the joy. Can’t wait to tell you how they respond to the white cake. Thanks Marlene G

      3. To those commenting about the “melted” butter…the recipe doesn’t say to “melt” it. You are just supposed to let it soften to room temperature. If you don’t have time for it to soften on it’s own, you can take it right out of the fridge and microwave it for about 10 seconds tops. Another good trick for butter in icing is to whip the butter by itself for a loooong time, at least 6-7 minutes before adding the sugar. That little trick always makes the fluffiest buttercream icing.

        Robyn, my cake is still in the oven but I’ll let you know how it turns out…I’m always on the search for a good chocolate cake recipe. πŸ™‚

      4. I made this cake with the buttercream frosting, but in the middle, I put a 10 oz. jar of Polaner All Fruit Cherry jam. It was delicious. Cherry works well because (at least in this brand), it is far less sweet than the other flavors. Half the sugar, actually! You want a nice, tart fruit in there. If you decide to make your own fruit filling, remember not to use too much sugar or with that buttercream, you’ll be in a diabetic coma! πŸ˜‰

      5. I am new into baking and was looking for the best chocolate cake recipe. I tried this recipe today and the results are amazing. At the end I got super moist and chocolaty cake. Thank you so much for this amazing recipe. I will always use this authentic recipe for baking a chocolate cake. Can’t wait to try other recipes over your website.

      6. Hi Robyn,

        I’v not tried this recipe before but am in need of a fool proof, moist chocolate cake and the reviews are great!

        I’m wondering though, do you think it’s suitable to use for a 2 tier cake? I’m wondering if because of how moist it seems to be that the bottom layer might not be able to hold the top layer without breaking and with our refrigeration?

      7. I just made this as a four layer cake: divine! I baked it in two layers, then cut each layer into 2 thinner discs with a bread knife. Between the outer layers, I put a marmalade mousse with triple sec, and in the middle and top, I put a chocolate ganache. I decorated it with slices of Terry’s chocolate orange. It was SO good.
        Also, I didn’t have espresso powder, but I do have an espresso maker (I use a stove top Italian espresso maker) it worked to put fresh espresso coffee in place of the powder at the end (instead of the boiling water.)
        Thanks so much for this awesome recipe. It really is the best choc. Cake ever, and I’ve made plenty!

      8. OMG!!! this cake turns out to be absolutely AMAZING!!! i’m making this cake on everyone’s birthday…my teacher’s, my friend’s…!

      9. ‘Oh my heavens!! I made the cake today for my daughter’s 38th birthday. Did not have the expresso powder and almost substituted instant coffee, but didn’t after reading the comments of those who did. Everyone flipped over the cake and said it was better than any really expensive gourmet cake they had ever eaten. Now my son-in-law has requested it for his birthday next month and since he is an avid coffee drinker, I will take the time to get the expresso powder and see how that does. And I only had 2 sticks of butter so I adjusted the icing recipe accordingly and it was fabulous and made plenty as I used a 9×13 pan.

        Texan through and through!!

      10. hi there – this cake was loved and adored by all. perfect moisture, dense but not heavy,and the hint of espresso adds a sophisticated flavor of chocolate. sooooooooo delicious.

        also, i was wondering how much cake flour would i use if i wanted to substitute?

      11. Hi Robyn can I use instant expresso coffee in lieu of expresso powder – if so how much – thanks so much making later for my husbands birthday cake

      12. I’ve made this recipe once before and I LOVED IT – however someone thought it was too dense and I’ll be making it for their family soon. I was wondering if I can make this using cake flour. Thanks!

      13. I must have made this recipe at atleast 25 times(seriously!) since I discovered your website about 8 months ago. PERFECTION!!
        Everyone…and i mean EVERYONE loves it!! I even took it to a restaurant for my brother’s birthday dinner and gave slices to all the staff. They couldn’t believe it was homemade. They all agreed it belonged in a restaurant!!!

      14. I also thought the batter looked runny, but it turned out perfectly baked. I wouldn’t change a thing about it. My husband is a chocolate cake connoisseur, and he was shocked at the fact that it was a scratch cake. Haha!

      15. I’m so glad you all enjoyed it, Carissa. Isn’t it amazing how great that scratch cake tastes. And no one would ever believe how easy, too!

      16. Hello, I am sorry I do not know if I am replying to someone elses comment or making my own.. lol I don’t know how to comment, but I would really like to know if I can make this cake without the espresso powder? I have coffee I can replace the water with, I jut want to make sure it will still turn out ok

      17. See my comment at the bottom – the cake was sooooooooo good with espresso in place of the hot water & espresso powder. I’m not sure how regular coffee would work, but espresso was fantastic.

  14. Hi Robyn! I’m planning on making your cake this weekend for my mom’s birthday. It looks delicious and I can hardly wait!!! I’m planning on using a caramel frosting instead of the chocolate frosting, but the cake part will be all yours! Thanks for the recipe.

  15. I am fixing to make this for my husband’s birthday and I’m wondering about the espresso powder? He does not like coffee flavor. Does the espresso powder give a slight coffee flavor or is it for another purpose?

    1. It’s really not that much espresso. I doubt he’d be able to taste the coffee aspect, it gives it a darker chocolate richness that is beyond a cup of hot cocoa type chocolate flavor. Does that make sense? If you don’t say anything, he probably won’t realize there is any coffee in it. If he is allergic or has super taste buds, then obviously adjust accordingly.

  16. Amazing cake! Just made it for my birthday last night–I invited a bunch of girls from my college ministry to my house for a Bible study and most of them tried it. My brother and father mooched off of the cake too (they couldn’t resist). They all agreed–best chocolate cake EVER! I SO look forward to eating more tonight. I am not a big chocolate cake fan (most are too dry for my taste), but you just can’t beat this cake with the frosting. Thank you for an amazing recipe!! Definitely a keeper.

  17. Birthday dinner over, this cake is awesome plus. Warning: cut small pieces or have some vanilla ice cream or yogurt to serve with it. This cake is so rich in flavor without being too dense in texture, so it fools you into thinking you can eat a big slice. I used fresh Penzey’s Dutch processed cocoa powder which is out of this world anyway so that might account for some of the richness. The touch of espresso truly takes it over the top.

    I’m not the best baker, but I followed the directions exactly except I used a cup of espresso made in a regular coffee maker instead of boiling water. I didn’t have espresso powder. I think putting air into the batter by fast mixing at the end is very important because the batter is so very thin. Had I not read the comments here, I’d have never guessed the bubbly soupy mixture in my bowl made cake.

    In my oven at 350, it took 40 minutes of baking until the toothpick came out clean. Cakes rose textbook evenly above my 9 inch pans. Perfect shape for a 2 layer cake and popped right out of the pans once cooled for 15 minutes.

    The cake is just fantastic and the best I have ever had, if I can say that humbly when I made it. The perfect chocolate butter-cream frosting goes well with it and is so easy to frost with. My cake came out as pretty as the one in the photos and that never happens in my kitchen.

    Thanks for the recipe and naming it the Best Chocolate Cake (ever) because it is and that’s why I found it.

  18. Hi,

    What are the measurements for the cup i.e in Oz as I am not sure what quantities to use? Looking forward to baking this



  19. My husband made this cake at the weekend, absolutely gorgeous, we halved the frosting mixture though and there was still more than enough to in the middle and over the cake, great recipe.

  20. Hello! I am going to make this cake for my boyfriend’s bday and have one question. Where the recipe calls for cocoa, do you mean actual cocoa or unsweetened cocoa? Thanks, and I can’t wait to try this cake!

  21. Shew I guess I must have messed up the recipe somehow, because I did not have the same results as the rest of you! It for some reason had a taste of plastic and was just strange. Startin’ to think I am just not a baker. Think I’ll stick to cooking!

    1. I’m so sorry it didn’t work for you, Jess! That’s how I feel about fancy, fancy cookie decorating. My friends can do it and they all turn out intricate and gorgeous. I try and it just isn’t a pretty sight at all! I do hope you don’t give up on baking though!

  22. I’m wanting to make a marbled cake for my son’s birthday next week and have a perfect, moist yellow cake recipe and I’m wondering if this cake would swirl well with it?

  23. omg you have no idea how long i’ve been searching for a good chocolate cake recipe. this is it! thanks for sharing!!!

  24. The recipe was amazing. I tried it today for my inlaws 41st marriage anniversary and it turned out just fantastic. Though, I made some changes..added 4 eggs instead of 2 and didn’t add the boiling water. Please can u tell me the reason for adding water? I thought that batter would be too runny and cake might not shape out well, so if u cud tell me the reason, I would surely add it nex time, But recipe is superb!

  25. I have never made a cake from scratch before but I wanted to try some recipes since my sister asked me to bake a special cake for her. I tried your Best Chocolate Cake Ever this past weekend and needless to say, I am not going to try out any others. I will never buy another cake mix again. This chocolate cake is so easy to make, more economical too and do I need to say… THE BEST CHOCOLATE CAKE EVER! Thank you for sharing it.

  26. I just have to RAVE ONE MORE TIME about this recipe! I’ve made it now 6 times in the last 2 months, and I always get rave reviews! I’m really a cupcake baker at heart so I was always trying to find the “perfect chocolate cupcake” recipe. I’ve made the Georgetown Cupcake recipies and at least a dozen other but nothing comes close to this one. I use this cake recipe for the cupcakes now and couldn’t be happier. I didn’t realize there was also a cupcake recipe but it looks to be the same to me (except for the temp and the cooking time.) Keep this recipe as your GO TO in your COOKING ARSENAL and don’t think that there is a better recipe out there,BECAUSE THERE ISN’T….I CAN ASSURE YOU!! Thank you Robyn…YOU ARE BRILLIANT!

  27. Hi Robyn! I’m 13 and i absolutely love to bake. πŸ™‚ i tried this recipe just now and it is ooohhhh soooooo gooooood! this is indeed the BEST CHOCOLATE CAKE EVER! Thank you for sharing, coming from a city that has been badly devastated by the typhoon Yolanda (Haiyan) this will be a very good gifts to my relatives to cheer them up this weekend. Again, Thank you!

    1. Hi Ella,
      You are absolutely precious, my dear. I know that your family adored your gift of cake to them! What a wonderful thing to do to cheer them up. Please keep on baking and keep me posted on great things you do! I feel sure it will be many!

      Robyn xo

  28. T H A N K Y O U for taking the work out of testing ten chocolate cake recipes to come up with one good one. I made this for my granddaughters third birthday and it was insane. I actually stuck with the recipe and oh my. I’m an experienced cook/baker and chocolate aficionado and I am SOOOO happy with this recipe. Next time (can’t wait for an excuse to make it again) I will bake about 5 minutes less hoping to get the texture the way it looks in your picture and then the only thing I did different is, after icing it (I split the cake into four layers so I could have more frosting) I put it in the fridge to chill it and then poured ganache over it so it was dripping down the sides. Wow. Amazing.

  29. can you please let me know if i can use butter instead of oil? if yes, how much butter should i add & will the taste be the same?


  30. hi!… thanks for the recipe, i say this is absolutely delicious… however, i need help… i baked this recipe in my 10inch round pan with the same temp. and time (i baked it more longer at least 45 up to near 50 mins)… but still the middle of the cake is a bit uncook and wet…. do i need to change the temp?… and how long do ineed to bake it in a 10inch pan… im making a birthday cake for a friend’s daughter and found this best chocolate cake to make.

  31. Ive just put this in the oven.

    Just one question to anyone – the mixture seemed sooo runny after putting the 1 cup of boiling water in.

    Is this right ?

    I’m so used to a thicker consistency cake mixture.

    1. It makes a very thin, very wet, very runny batter. Don’t be afraid though. The result is a very moist, tender and delicious cake! Promise!!!

  32. Very tasty chocolate cake recipe but it doesn’t quite rise as high as I would have liked. I made it for the 2nd time and used the pans indicated for the recipe. I did use 1 C of boiling coffee in place of the water and in place of the espresso. I wonder if that had something to do with it? Anyway, the taste is delicious but I had to use extra frosting since the layers were a little thin.

  33. Hi!! I am very excited to try this recipe. Is this a cake I can make one or two nights in advance and refrigerate? What do you recommend?

    Thank you!

  34. it is indeed the best chocolate cake recipe.I loved it and so did my family. ever since i made this cake I don’t like the texture of the other cakes. its super moist and perfect!

  35. Hi, this cake looks amazing and the reviews are fantastic. My daughters 3rd birthday is on Sunday and I would like to make this tomorrow. However we have a soy allergy and can’t use Veg oil, what can I use for a substitute? Coconut Oil, Olive oil, butter?

    1. Happy birthday to your daughter!!! How fun! I would use melted coconut oil or melted butter as I think the olive oil might lend a different flavor to the cake. xo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews