If you’re only going to master one chocolate cake recipe, make it this one. This is the ultimate moist, fudgy, and rich chocolate cake—packed with deep cocoa flavour, made with simple ingredients, and no stand mixer needed. Whether it’s for a birthday, dinner party, or a self-indulgent treat, this chocolate cake delivers every single time.
A Chocolate Lover’s Dream Cake
Why This Is the Best Chocolate Cake Recipe
- Ultra Moist & Rich: Perfectly soft, never dry.
- No Fancy Equipment: Just a bowl and whisk.
- Flexible Frostings: Works with ganache, buttercream, or cream cheese.
- Customisable: Great for cupcakes or special flavours. Make-ahead friendly!
Ingredients You’ll Need
Most of these are pantry staples, but using high-quality ingredients like Callebaut chocolate callets will elevate your cake.
- All-purpose flour
- Dutch-process unsweetened cocoa powder
- Baking powder & baking soda
- Caster sugar
- Eggs
- Buttermilk (or milk + vinegar/lemon juice)
- Hot coffee (or boiling water)
- Vegetable oil
- Pure vanilla extract
- Pinch of salt
Tip: For best results, use premium cocoa brands like Callebaut or Valrhona. Browse our full collection here.
Step-by-Step Instructions
- Preheat: Oven to 175°C (350°F). Line two 8" pans with parchment and grease.
- Dry Mix: Whisk flour, cocoa, baking powder/soda, sugar, and salt.
- Wet Mix: Combine eggs, buttermilk, oil, and vanilla.
- Combine: Mix wet into dry. Stir in hot coffee last.
- Bake: Divide into pans and bake 28–32 mins. Toothpick should come out with moist crumbs.
- Cool: Let rest 10 mins in pans, then transfer to wire rack.
Frosting Options
- Chocolate Buttercream: Sweet, creamy, classic.
- Whipped Ganache: Melt chocolate and cream, cool, then whip.
- Cream Cheese Frosting: Adds tang and balance.
- Twists: Mix in espresso or peanut butter for something new.
Shop cocoa and chocolate ingredients for your frosting needs.
Pro Tips for a Perfect Chocolate Cake
- Use room temp eggs and buttermilk for better mixing.
- Don’t overmix—just until combined.
- Line pans with parchment for clean release.
- Use high-quality chocolate for superior taste.
Make-Ahead & Storage
- Freezer Friendly: Wrap layers well, freeze up to 2 months.
- Stays Moist: 3–4 days at room temperature in airtight container.
- Even Better Next Day: Flavour intensifies overnight.
Variations to Try
- Gluten-Free: Use a GF all-purpose blend or almond flour.
- Cupcakes: Bake 18–22 minutes.
- Mix-Ins: Chocolate chips, espresso powder, orange zest, liqueur.
Frequently Asked Questions - Best Chocolate Cake Recipe
Can I use Dutch-process cocoa?
Yes! It provides a deeper, smoother chocolate flavour—ideal for rich cakes.
What’s the best buttermilk substitute?
Use 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit 5 mins.
Can I make it egg-free?
Yes. Replace each egg with 1/4 cup applesauce or use a commercial replacer.
How do I adjust for high altitudes?
Increase oven temp by 10°C, reduce sugar, and lower baking powder slightly.
Conclusion: Your Go-To Chocolate Cake Recipe
This is your ultimate go-to recipe: rich, moist, and always impressive. It's simple enough for beginners and delicious enough for special occasions. Once you try it, you'll never look back.
Ready to bake? Browse our premium baking chocolates and get everything you need for the perfect cake. Bulk discounts available for bakeries, cafes, and professionals.