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!

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

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

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.


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.

I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious 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 few crumbs left on plates gave that away.

One of the ingredients that really made this chocolate 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.

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

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!

It just needs to happen.

Promise.

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

And here it is. I hope you enjoy it as much as we do!

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 Cup 4 Cup 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.

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!

Yield: 12
Cuisine Dessert

The Best Chocolate Cake Recipe {Ever}

Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
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!
4.8 from 1931 votes
Did you make this recipe?

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

Directions

  1. 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:

  1. 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.
  2. 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.
  3. 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.

  4. 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. The next day, the layers are ready to fill and frost.

All images and text © Robyn Stone for Add a Pinch

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 of my chocolate cake recipe! 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! 🙂

Enjoy!
Robyn xo

 

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

This post contains affiliate links.

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

6,699 comments on “The Best Chocolate Cake Recipe {Ever}”

  1. Robyn thanks so much for this recipe. I spent years searching for the perfect chocolate cake recipe and this is it! I’ve made it a few times now and it is so good. I have a question though! It’s my son’s 11th birthday soon and he loves orange chocolate. There are plenty of orange chocolate sponge cake recipes out there but I was wondering if I could add orange zest and orange flavouring to this one in place of the vanilla extract would it work? 

    Rating: 5
    • I’ve made this with orange juice instead of the coffee and water. You can add the zest as well. It tastes great!
      My son likes chocolate orange as well, and he wanted to make a cake. We found this recipe, substituted the orange and now he makes it all the time. His friends think he is the best cake baker ever!

  2. This cake is incredible! Whenever I make cakes from scratch they come out too dry; this was absolutely perfect cake. Maybe it was the boiling water? I don’t know. I couldn’t find espresso powder and didn’t have time to order it so I just used quality dark roast instant coffee, and added a bit more than the recipe called for.

    I also made dark chocolate ganache instead of the buttercream this time, and it was also so good! It was my friend’s birthday cake. Everyone loved it!

    Rating: 5
  3. Indeed the best chocolate cake recipe!!!

    I had never made a cake from scratch, always used box mix…and wow what an amazing first try….!!! It turned out just super yummy… Me and my family loved it…good bye box mix 😊

    Thanks a Ton for sharing the Recipe !!

    Rating: 5
  4. I have made this recipe many times, and it is hands down the richest, most chocolaty, best tasting chocolate cake I have ever made. Almost everyone who has had a piece has commented on how good it is.

  5. Hi, your chocolate cake looks divine!
    Can I ask what type of chocolate did you use? Is it natural cocoa or Dutch-processed? Thanks x

  6. HI! 

    This is by far THE BEST chocolate cake recipe. I’ve tried and baked a handful of chocolate cake recipes and this one is just perfect!

    Thank you kindly for sharing your recipe with others. 
    Laura 

    Rating: 5
  7. best chocolate cake ever

    Rating: 5
  8. I am going to try this recipe. Can I add chocolate chips to the cake batter? Thank you.

    • Hello! I just made the cake, and sprinkled chocolate chips over the top of each filled pan and it worked out great. In the past when I have just added them to the batter, the ones on the bottom of the pan burn.

  9. Hi!
    I’d like to bake the cake on Friday, and I’d like to know if this chart: https://addapinch.com/cooking/cooking-conversion-charts/#.UjcYLGTXSkQ
    is for liquids as it is for dry ingredients?

    Thank you very much!
    Sigal 🙂

  10. Hi Robyn – I am baking this cake TONIGHT! I have both 2% milk and buttermilk. I was wondering (1) which you would recommend using and (2) how the buttermilk affects the texture/taste of the cake. I am tempted to use the buttermilk as I’d love to use it up but don’t want to sacrifice any of the flavor or moistness! Thanks 🙂

  11. I’ve been using this recipe for a number of years now. I always make it for my mother’s birthday and for mother’s day. It always comes out perfectly moist and it’s surprisingly dense. The cake itself isn’t too sweet, but the icing is very sweet and they compliment each other. I always hate it when the cake and icing are overly sweet, but this cake has a very good balance of sweet. 10/10 will continue to use this recipe for special events.

    Rating: 5
  12. If I slice this to make layers, will it fall apart? I wasn’t sure if it was so moist that it would crumble if I tried to make layers and fill them.

  13. Robyn, this cake was absolutely amazing! It was moist and delicious! I left out the expresso powder as I didn’t have any on hand and it was still awesome! Thank you so much for the recipe. This is a keeper!!

    Rating: 5
    • I’m thrilled you gave it a try, Doreen! Hope you enjoy the recipe for a long time to come! Thanks for letting me know you like it! xo

      • Love this recipe! I also tried using the allergy free suggestions since my niece has allergies to nuts, dairy, egg, flour etc and the muffins did not rise in the middle. I baked for an hour as well. Can you suggest anything? Thanks!

  14. This is the most delicious, fudgiest chocolate cake I have ever made without using chocolate! I had all the ingredients in my pantry/fridge & it is such a quick and simple recipe.
    Thank you so much for sharing this recipe! 

    Rating: 5
  15. I have made this cake multiple times with various buttercream frostings (chocolate, peanut butter and my favorite oreo buttercream) ..Each time it has received rave reviews.

    Thanka for sharing!

    Rating: 5
  16. I made this for my daughter’s birthday cake. She’s lactose intolerant. Added a few extra bits . Chocolate fingers, peanut butter middle and Reece’s to the top. Was delicious and so moist

    Rating: 5
    • It sounds amazing, Tina! Peanut butter and chocolate is one one of my favorite pairings! 😉
      I hope your daughter had a wonderful birthday! Thanks so much! xo

  17. I have made this cake twice and it is definitely the best chocolate cake I have ever made. I agree it is so easy to put together and it is so unbelievably moist for a chocolate cake.  This will always be my go to chocolate cake recipe
    My granddaughter has celiac and I will definitely try making it gluten free which I really appreciate that being included in the notes

    Rating: 5
  18. Best ever like it said lve made this cake now everyone want a chocolate cake. Also my little man favorite

  19. I made this chocolate cake on Mother’s Day and it was absolutely PERFECT!! I used Ghirardelli cocoa powder 100% unsweetened.  My family devoured it, said it was the richest and most moist  cake they had ever had! I used the recipe exactly as written, omitting the espresso powder.  Same for the icing! Except I didn’t need the entire 1/2 cup of milk before the icing was at perfect consistency.  Thanks for this new addition to our family recipe book!! 

  20. I have made this cake many times and it always comes out great. Usually I use buttermilk. My family  loves this cake!! It lends itself to many different types of frosting. And it is one of the easiest cakes to make. Thank you!!

    Rating: 5
  21. I made this and oh my lord. Fluffy, moist as ever! it’s a Eat non-stop!😳

    Rating: 4
  22. Hi Robyn. Help please! I am in the process of making this cake as I plan to serve is to my guests tomorrow. The icing is absolutely perfect. However, it seems that the cake has barely risen. There is only a high bump in the middle but the rest is very thin. I followed your recipe by the book! Is it expected that it doesn’t rise, in the photo it looks quite high… also what do you do with the bumps to get a flat cake like your photo? I am not sure whether I can serve it still or not and obviously can’t test it! Thanks a lot for your help!

  23. Does anyone know if the espresso in this cake is still ok to serve at a kid’s birthday party or does it keep them awake??! 

  24. I need to know can we add wheat floor instead of whole flour in this cake… and also normal coffee wud work instead of espresso…

    Rating: 5
    • I’ve not made this with whole wheat flour or coffee, Preet. I suggest using the espresso powder as in the recipe – but if you can’t find espresso powder, it can be omitted. It is still delicious. Thanks!

  25. Had to make an urgent birthday cake at last minute. Didn’t have a packet mix and was searching for something I could make with the limited ingredients I had in the pantry. Even here I didn’t have the buttermilk or almond or coconut so I just used plain old milk. I was rather dubious about adding the boiling water at the end but it came out beautifully. So good the b’day person asked to take the rest of it home with them!

    Have made it again a couple of times since and I like it best when I make it as a mocha cake by adding more coffee to the recipe (1 and a half table spoons) I also just use instant coffee rather than ‘espresso power’ as I don’t actually know what that is.

    I also added the coffee and vanilla essence to the cake icing and served with vanilla ice cream. Delicious.

    Rating: 5
    • Thanks so much, Kizzy!
      I am glad that you enjoy it! You should be able to find the espresso powder in the baking section of your store or online if you ever want to give that a try too. It is amazing in how it makes the chocolate even more rich and delicious! xo

  26. Thank you for this wonderful recipe! I made it and the chocolate frosting and both turned out great! I was concerned at first that the cake did not rise as much as I expected but it had no impact on the taste and turned out lovely. I used almond milk and no one could even guess since it was so delicious. 🙂

    Rating: 5
  27. This cake recipe looks promising and i would really to try it out. Several questions though: 1). I only have 2, 8inch round pans, can this be made there? And if so, how will the baking time differ.? 2.) which is the best to use, milk only or buttermilk? Thank you and hope to hear from you guys soon!

    • Hi GC,
      I always use my 9 inch pans as in the recipe and the recipe is written for that size. If you use those 8 inch pans, please do not overfill as the recipe is written for two 9 inch pans. You will have a bit of cake batter left over. You can use either milk you wish. Enjoy!

      • Hi! Thanks for the reply! Well, i might as well buy a new pan cause i really want to try this recipe! Hehehe! You said that i may use either milk or buttermilk right? But i do have a question, i am thinking of using buttermilk cause they say it really makes baked goods extra moist, the problem is, wouldn’t that need adjustments in the baking soda? I am thinking that with the acids from the cocoa and the buttermilk, the baking soda needs to be increased? Correct me if i am wrong here. Thanks again 🙂

      • Either milk is delicious and I’ve used either one many times. There is no need to make any adjustments to the recipe though. I will say this cake is super moist on it’s own (make sure you don’t skip the boiling water ingredient 🙂 ) so you’ll have a moist cake using either milk.
        I hope you enjoy it! It’s a definite favorite in our home! Thanks! xo

  28. Amazing ..Moist.. Chocolatey..what more can I say about it ..plus it went down a storm by all who tried it ..thank you for sharing a Wonderful recipe 5*

    Rating: 5
  29. Best chocolate cake ever I don’t put the espresso in and turns out great. I also use just the cake with strawberries and whip cream. My 4 kids love both of these for there birthday cakes so do I.

  30. Thanks Robyn, made it for my daughter’s birthday cake, delicious. It took me a while to convert the US measures into metric, and I had to double check everything. Maybe it would be worth updating to just include the metric weight or volume in brackets, eg 2 cups (250g) sugar, 3/4 cup (90g) cocoa powder etc? For people who have no intuitive grasp of US measures I think it would help immensely!

    Rating: 5
    • I’m thrilled that you enjoyed it! I hope your daughter had a wonderful birthday. I do have a Conversion Chart here on my website as well. Thanks so much for your input and review, Phil! 🙂

  31. Made an absolutely huge cake. Everyone loved it. Very moist. Frosting was lovely too

    Rating: 5
  32. Thank you so much for this recipe! It comes out perfect every time and really is as the name says… best ever! 😊

    Rating: 4
  33. It’s my first time making a cake from scratch.
    This recipe is fantastic, I could not believe how simple it was to make a perfect chocolate cake! 
    The buttercream frosting was unbelievable as well! 

    Rating: 5
  34. Hi.! I‘m trying this recipe for my daughter birthday tomorrow, but I need it a little bigger, should I just double the recipe or do you have any other suggestion to change the recipe?

    • I have links in the blog writing prior to the recipe for some additional versions/sizes of the cake that may be helpful to you, Vanessa. I hope this helps and that your daughter has a wonderful birthday! xo

  35. Hi, your cake looks absolutely delicious 😍, going to try it. Is it possible to double the recipe and use 2 10” round cake pans so I can get a 4 layer cake? Tk u in advance 

  36. This seriously is THE BEST chocolate cake recipe! I made it dairy free by using coconut milk and oil and it was so awesome!! Thank you for sharing such a wonderful recipe!  

    Rating: 5
  37. Hi ! We made this cake at home and it was so amazingly delicious ! We served it with ice cream with chocolate syrup coated on it and it tasted heavenly. Initially the cake had risen a bit too much and we were worried but after we removed it and set it on a plate it was just heavenly. Thank you !

    Rating: 5
  38. Ive made your “best chocolate cake” recipe twice. Baked in a 9×13 nonstick metal pan. The cake tastes fabulous but both times the cake falls in the center. Cake is baked through, not underbaked in center. Has anyone else had this problem. Can you give me any tips to avoid this in the future.

    • Hi Connie,
      I am sorry your cake has fallen in the center. I don’t have that issue when I bake it, and can’t be sure what is happening when you bake yours, but here are some possible causes and/or tips.
      Make sure your baking soda, baking powder are fresh as some that are not can cause problems with cake not rising as it should. Also, make sure toothpick comes clean when inserted in the center. It may need a bit longer in some ovens to get completely done in the center. Ovens sometimes heat at a different temperature than the setting and have to be recalibrated at times. If you are at a high altitude, cakes will sometimes fall. If you are in a really humid climate when you bake it, it will sometimes fall as well.
      I am not sure if any of these are the case with your cake, but I hope some of these tips help to figure out what is happening. Thanks so much, Connie! xo

  39. I made this cake and it turned out to each layer being only one inch. Perhaps because I’m not an experienced baker it could have been my fault because I know once the baking powder is activated with the wet ingredients you don’t have much time to get it into the oven. The wet and dry ingredients sat together while the water reboiled. It did smell amazing while it was baking. Just don’t make the mistake I made. Be sure to have the water boiled and ready to go.

  40. The very best choc cake I have ever made

    Rating: 5
  41. Best chocolate cake I’ve ever made. Quick, simple and deep chocolate flavor. I did find that adding parchment paper to the bottom of the cake pans solves the sticking problem for this moist cake.

    Rating: 5
  42. My first time make a “from scratch” cake. Wow. No more mixes in this house. I skipped the espresso powder for the cake and frosting (not a coffee fan). I was also out of buttermilk, so I added a tablespoon for white vinegar for acidity. Thank you for this easy to follow and excellent recipe!! Definitely the best chocolate cake ever!

    Rating: 5
  43. I have made this recipe multiple times. And it is by far the BEST chocolate cake recipe I have EVER made! 

    Rating: 5
  44. Lovely ‘professionally’ tasting chocolate cake. I didn’t have any expresso powder, thus used a small amount of fresh ‘coffee shot’, done on my coffee machine from freshly grounded coffee beans (for both cake sponge and corresponding icing!) Usually, in most of my ‘sweets’ cooking, I use unsalted butter, but note your comments to one subscriber about using salted butter in icing. I did this, albeit a bit reluctantly, but was so glad in the end I did, feeling it gave my completed cake, a complexity not typical in my previous attempts at choc cake cooking. One of my daughters, a fussy eater at best of times, commented it was as if the cake were purchased from a professional cake maker’s shop/or cafe, the sponge also being incredibly light and moist in texture. I am from Australia and I must also humorously admit, when I first read recipe for icing, it said, ‘3 sticks of butter’ – which I equated it to an Aust. stick (250g), which would have meant 750gram in total. Thank goodness I questioned things a bit, doing a search on internet to find that in US, one stick of butter there, equates to 113gram, thus overall, 340 gram (yes, big difference!). Thank you anyway for sharing this fantastic recipe for a chocolate cake. The family love it as well, kids taking some to school today.

    Rating: 5
  45. it is the easiest and the best chocolate cake I ever made as a sheet cake. I am about to try it as a 9 by 13 cake. I used Italian buttercream on the sheet cake but I’m going to use 7 Minute frosting on the 9×13.
    Thank you for the recipe.

    Rating: 5
  46. I have to say, this recipe makes the most delicious chocolate cake I’ve ever
    eaten. This is my go to recipe and is loved by everyone in my family. I top this off with a chocolate ganache. Thanks for the perfect recipe! 

    Rating: 5
  47. I’ve made this cake and it turns perfect! Thank you for the perfect recipe! The next time i would like to make it egg-free as my sister hs an egg allergy. I just wonder if i replace the egg with applesause, will the taste and texture be the same? 

    Rating: 5
  48. Absolutely fantastic recipe. One batch of this had enough batter to make 8 or so mini bundt cakes. Instead of the chocolate frosting (which I’m sure is delicious!), I topped the mini cakes with some homemade Bailey’s whipped cream (whip the cream until it’s barely set, then stir in a few shots of Bailey’s, and finishing fluffing it all until the desired consistency). It was a hit the day of, and was just as tasty the next day!

    Rating: 5
  49. I LOVE this recipe and want to use it again, as I am baking for a 60th Birthday and want to do a play on the trendy number cakes – but don’t want to use the cookie bases that most people are using.

    I noticed when I first used it and cut the layers – they were incredibly moist….but very unstable and broke a little. I may have used a cake tin that was too small….making for a very tall cake.

    I am not going to use number tins – 36cm each in length and 8.5 cm deep – do I need to halve the recipe, of just not fill them as much – as I will need to cut them in half or even in three to make the tiers. Or can you suggest any other way to have a slightly firmer and still moist cake?

    Thanks

    Rating: 5
    • Hi Karen,
      I’m so glad you enjoyed the cake! It is an incredibly moist cake. I’ve never cut this cake into layers or made tiers with it so I can’t say for certain how it will work when doing so. There may be others who have left comments here that have baked it for using in a tiered cake. Thanks so much!

  50. I made this over the weekend and it was a hit. Love from NIgeria

    Rating: 5

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