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Slice of rich chocolate cake layered with creamy chocolate frosting and topped with glossy chocolate ganache.

Chocolate Cake Recipes That Never Fail - Simple, Rich, and Reliable

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Prep Time 15 minutes
Cook Time 30 minutes
Cooling & Frosting Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 Slices

Ingredients
  

  • Dry ingredients: 1 3/4 cups (220 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • Wet ingredients: 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 ml) hot brewed coffee or hot water
  • For the frosting: 1/2 cup (115 g) unsalted butter, softened
  • 2 1/2 cups (300 g) powdered sugar
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) heavy cream or milk, plus more as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Equipment: Two 8-inch round cake pans or one 9x13-inch pan
  • Parchment paper
  • Whisk and mixing bowls (or a mixer)
  • Cooling rack and offset spatula (optional)

Instructions
 

  • Prep your pans. Grease your pans and line the bottoms with parchment. Grease again and lightly dust with cocoa powder. Preheat the oven to 350°F (175°C).
  • Mix dry ingredients. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until no streaks remain.
  • Add wet ingredients (except hot liquid). Add eggs, buttermilk, oil, and vanilla. Whisk until smooth. It will be thick—this is good.
  • Bloom with heat. Pour in the hot coffee (or hot water) slowly while whisking. The batter will loosen and become glossy and pourable.
  • Fill and bake. Divide batter evenly between pans (or pour into the 9x13). Bake 28–32 minutes for 8-inch pans or 30–35 minutes for a 9x13, until a toothpick comes out with a few moist crumbs.
  • Cool completely. Let cakes cool in the pan for 10 minutes, then turn out onto a rack. Peel off parchment and cool fully to prevent frosting meltdown.
  • Make the frosting. Beat butter until creamy. Add powdered sugar, cocoa, vanilla, salt, and half the cream. Beat, adding more cream as needed until smooth and spreadable.
  • Frost and finish. For layers, place the first cake on a plate, spread frosting, top with the second layer, and coat the top and sides. For a 9x13, frost the top generously. Add sprinkles or shaved chocolate if you like.