If you have a craving for something rich, moist, and utterly irresistible, this Best Chocolate Cake Recipe will become your new go-to. It beautifully balances deep cocoa flavor with just the right amount of sweetness and a hint of espresso powder that enhances the chocolate without overpowering it. Whether it’s for a special celebration or a weekend treat, this cake’s tender crumb and luscious texture promise a slice of pure happiness every time you dig in.
Ingredients You’ll Need
The secret to this cake’s magic lies in the simple, thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s adding moisture, structure, or that intense chocolate punch. The mix of granulated and dark brown sugar keeps the sweetness nuanced, while the combination of sour cream and buttermilk ensures a tender crumb that’s never dry.
- 1¾ cups all-purpose flour: Provides the perfect structure without making the cake dense.
- ¼ cup cornstarch: Lightens the cake’s texture for a soft, tender crumb.
- ¾ cup unsweetened cocoa powder (NOT Dutch-processed): Delivers rich chocolate flavor with natural acidity for leavening.
- 1 cup granulated sugar: Balances sweetness and helps with browning.
- 1 cup dark brown sugar (packed): Adds moistness and a subtle molasses depth.
- 1½ teaspoons baking soda: Leavens the cake and helps it rise beautifully.
- 1½ teaspoons baking powder: Works with baking soda for a tender, fluffy texture.
- 1 teaspoon fine sea salt: Enhances and balances all flavors.
- 1 teaspoon espresso powder (instant coffee granules, OR ½ teaspoon chai spice mix): Intensifies chocolate flavor or adds a warming spice twist.
- 1 cup sour cream: Adds moisture and richness to keep the cake tender.
- ½ cup buttermilk: Provides acidity for leavening and adds tangy flavor.
- ½ cup vegetable oil: Keeps the cake wonderfully moist without altering flavor.
- 2 large eggs (at room temperature): Bind ingredients and add richness and lift.
- 1½ teaspoons vanilla extract: Adds warmth and depth.
- ½ cup hot coffee: Brings out the chocolate intensity even more.
- 2 oz melted dark chocolate: Adds a luscious, decadent texture and flavor.
How to Make Best Chocolate Cake Recipe
Step 1: Prep Your Pans
Start by preheating your oven to 350°F. Then grease two 9-inch cake pans and line their bottoms with parchment paper rounds. If you’re concerned about sticking, a light spray of nonstick cooking spray over the parchment is a simple trick that makes cake removal easy and clean.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, unsweetened cocoa powder, granulated sugar, dark brown sugar, baking soda, baking powder, fine sea salt, and espresso powder or chai spice. Combining these thoroughly ensures your cake will have an even texture and consistent flavor throughout.
Step 3: Add the Wet Ingredients
Now it’s time to bring your batter to life! Use a stand mixer or hand mixer fitted with a whisk attachment to combine the sour cream, buttermilk, vegetable oil, eggs, and vanilla extract. Mix these on medium-high speed into your dry ingredients until completely combined. This step forms the batter’s luscious base.
Step 4: Incorporate Coffee and Melted Chocolate
In a heatproof cup, whisk together the hot coffee with the melted dark chocolate until smooth and glossy. Slowly add this mixture to your batter, mixing on low to fully incorporate. The batter will be thin, which is exactly what you want to keep the crumb delicate and tender while supercharging the chocolate flavor.
Step 5: Bake Your Cake
Divide the batter evenly between the two prepared pans. Bake for 23 to 26 minutes, or until a toothpick inserted in the center comes out clean. The cake may sink a little in the middle—that’s perfectly normal and actually makes it a little cozier for fillings or frostings.
Step 6: Cool Time
Remove the cakes from the oven and place them on a wire rack. Let them cool in the pans for about 30 minutes, then carefully remove the cakes from the pans to cool completely. This is crucial because frosting warm cake can turn it soggy, and you definitely want your layers to hold their shape beautifully.
How to Serve Best Chocolate Cake Recipe
Garnishes
One of the best parts about this cake is how well it plays with toppings. Dust with powdered sugar or cocoa powder for simple elegance. Fresh berries or edible flowers add bright color and contrast. Or go all out with a thick layer of glossy chocolate ganache or a fluffy vanilla buttercream – either way, you’re in for a treat.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, some fresh whipped cream, or even a dollop of tangy Greek yogurt. For a cozy touch, serve it alongside a hot cup of coffee or your favorite milk for dipping. These sides amplify the cake’s richness and create a balanced indulgence.
Creative Ways to Present
Want to impress your guests? Try layering this cake with raspberry jam or salted caramel for a surprise center. For a rustic feel, crumble cake crumbs on top with a scattering of chopped nuts. Or serve individual slices with a drizzle of salted caramel sauce or a sprinkle of flaky sea salt for a gourmet finish at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Best Chocolate Cake Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the fridge is a safe spot, though it might firm the texture slightly — just let slices come to room temperature before serving.
Freezing
This cake freezes beautifully! Wrap individual layers or whole cakes in plastic wrap, then in foil. You can store them in the freezer for up to 3 months. To thaw, place in the refrigerator overnight and bring to room temperature before enjoying.
Reheating
For best results, warm individual slices gently in the microwave for about 10 to 15 seconds to bring back that freshly baked softness. If you’ve refrigerated the cake, letting slices sit out for 30 minutes before serving also helps bring back the tender texture and enhances flavor.
FAQs
Can I substitute the sour cream or buttermilk?
Yes! If you don’t have sour cream, plain Greek yogurt or crème fraîche works perfectly, offering the same tang and moisture. For buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar added to mimic acidity.
Is the espresso powder necessary?
The espresso powder is a flavor booster that enhances the deep chocolate notes without making the cake taste like coffee. If you prefer, you can omit it or substitute with chai spice mix for a warm twist, but don’t skip it if you want that signature depth.
Can I make this cake gluten-free?
With some adjustments, yes! Use a gluten-free flour blend that includes xanthan gum to mimic the structure of all-purpose flour. Keep the cornstarch and other ingredients the same for texture and flavor.
Why is the batter so thin?
The batter’s thinness is intentional due to the combo of coffee and melted chocolate, which keeps the crumb moist and tender. When baked, it rises beautifully and won’t result in a dense cake.
How do I prevent the cake from collapsing in the center?
Make sure to bake at the right temperature and avoid opening the oven door too early. Some slight sinking is normal here and actually contributes to the cake’s soft texture, but don’t worry—the flavor and moistness remain perfect!
Final Thoughts
Treat yourself and your loved ones to this Best Chocolate Cake Recipe—you’ll discover how a few thoughtful ingredients come together to create a cake that’s rich, tender, and bursting with flavor. Baking it is a joyful process, and the result is a show-stopping dessert that feels both special and comforting. Trust me, once you try it, you’ll want to make it over and over again!
Print
Best Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Chocolate Cake recipe creates a moist, rich, and deeply chocolatey cake perfect for any celebration or dessert craving. It combines cocoa powder, melted dark chocolate, espresso powder, and a blend of sour cream and buttermilk for tenderness and depth of flavor. The cake is baked in two pans for easy layering and serves 12 generously sized slices.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup unsweetened cocoa powder (NOT Dutch-processed)
- 1 cup granulated sugar
- 1 cup dark brown sugar (packed)
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder (instant coffee granules or ½ teaspoon chai spice mix)
Wet Ingredients
- 1 cup sour cream
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs (at room temperature)
- 1½ teaspoons vanilla extract
- ½ cup hot coffee
- 2 oz melted dark chocolate
Instructions
- Prep: Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper rounds. If the parchment paper is not nonstick, spray it lightly with nonstick cooking spray to ensure easy release.
- Mix Dry Ingredients: In a large mixing bowl or in the bowl of a stand mixer, whisk together the all-purpose flour, cornstarch, cocoa powder, granulated sugar, dark brown sugar, baking soda, baking powder, fine sea salt, and espresso powder (or chai spice mix) until thoroughly combined.
- Add Wet Ingredients: Using a handheld mixer or stand mixer fitted with the whisk attachment, add the sour cream, buttermilk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Mix on medium-high speed until everything is fully incorporated and smooth.
- Incorporate Coffee and Chocolate: In a heatproof cup, whisk together the hot coffee and melted dark chocolate until smooth. Slowly pour this chocolate-coffee mixture into the batter while mixing on low speed or whisking gently until fully combined. The resulting batter will be thin, which is expected for this cake.
- Bake: Divide the batter evenly between the two prepared cake pans. Place the pans in the preheated oven and bake for 23 to 26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Note that like similar chocolate cakes, these may slightly collapse in the center when cooled.
- Cool: Remove the cakes from the oven and set them on wire racks to cool for about 30 minutes. Then carefully remove the cakes from the pans and allow them to cool completely on the racks before frosting or serving.
Notes
- Using room temperature eggs helps ensure smooth batter and better texture.
- Make sure the coffee is hot when mixed with melted chocolate to help it blend seamlessly.
- If you don’t have espresso powder, regular instant coffee or chai spice can be used, but flavor will vary slightly.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- The cake layers may sink slightly in the middle due to the thin batter; this is normal and does not affect flavor.
- Allow cakes to cool completely before layering or frosting to prevent melting.
