The Ultimate Chocolate Cake Recipe: Moist, Rich, and Irresistibly Decadent
Dive into the world of chocolatey perfection with our Best Chocolate Cake recipe! This cake is moist, rich, and incredibly decadent, making it the ultimate dessert for any occasion. We’ve perfected this recipe with a secret ingredient to maximize the chocolate flavor, leaving you amazed at just how delicious homemade chocolate cake can be. Pair it with our chocolate buttercream frosting for the ultimate chocolate lover’s experience!
This recipe was inspired by a recent chat on my podcast, Sports & Forks, with the one and only Drew Brees. Knowing I’d be speaking with him, I wanted to create something special using State Line Liqueur, the coffee liqueur brand he’s partnered with.
But this isn’t just *any* chocolate cake. The addition of coffee liqueur (or simply freshly brewed coffee) is the secret to maximizing the rich chocolate flavor. It adds a subtle depth and complexity that takes this cake to the next level. The coffee’s inherent bitterness perfectly balances the sweetness of the chocolate, enhancing its natural and delicious flavors.
And to ensure ultimate moistness, I’ve incorporated my go-to ingredient: sour cream. Just like in my famous banana bread, it seals in moisture, creating an irresistibly tender crumb, while adding a subtle tang that complements the richness of the chocolate.
If you’ve been searching for the holy grail of chocolate cake recipes, your search ends here. Let’s dive in and bake the most moist, decadent, and utterly satisfying chocolate cake you’ve ever tasted!
Why This Chocolate Cake Recipe Is Special
- It’s unbelievably moist and tender, melting in your mouth with every bite.
- The chocolate flavor is intensely rich, deep, and satisfying.
- It features three beautiful layers, making it visually stunning and perfect for celebrations.
- The entire cake is ready in about an hour, from mixing to baking.
- It’s usually covered in a coffee buttercream frosting (recipe linked), but easily customizable with your favorite frosting. See below for more frosting ideas.
Key Ingredients for the Perfect Chocolate Cake
This chocolate cake recipe shares a similar base to my moist sour cream chocolate cupcakes but with a delicious twist! I’ve slightly reduced the milk and added coffee (or coffee liqueur) for an extra layer of depth and richness that elevates the entire flavor profile.
- All-Purpose Flour: For a light and fluffy cake, ensure accurate flour measurement using the spoon and level method. Overpacking leads to dense, dry cakes.
- Unsweetened Cocoa Powder: Use unsweetened natural cocoa powder to achieve the best, most intense chocolate flavor.
- Baking Soda & Baking Powder: These essential leavening agents provide the perfect rise and light texture.
- Kosher Salt: Balances the sweetness and enhances the chocolate flavor. Use half the amount if substituting with table salt.
- Unsalted Butter: Soften to room temperature for easy creaming with sugar. Quickly soften by cubing and letting sit for 30 minutes.
- Sugar: Sweetens the cake and contributes to a tender crumb.
- Eggs: Room temperature eggs blend more smoothly. Warm them in warm water for a few minutes if you forget to take them out ahead of time.
- Sour Cream: Adds tanginess and creates a moist, tender crumb. Greek yogurt can be used as a tangy and richness substitute.
- Vanilla Extract: Adds depth. Use homemade vanilla extract for an extra layer of deliciousness!
- Whole Milk: Provides moisture and richness. For even more flavor, use chocolate milk!
- Coffee or Coffee Liqueur: Intensifies the chocolate flavor without imparting a noticeable coffee taste. Coffee liqueur adds a delicious boozy undertone. The alcohol bakes off during baking, making it kid-friendly.
- Mini Chocolate Chips: Adding these amps up the chocolate flavor and provides delicious, melty pockets of chocolate in every bite.
See the recipe card below for the complete list of ingredients and quantities.
Do I Have to Use Coffee in Chocolate Cake?
Let’s address the coffee question! Coffee isn’t just for your morning brew, it’s the secret weapon for unlocking the most flavorful chocolate cake possible.
Don’t worry, you won’t taste coffee in the finished cake. Instead, it enhances and deepens the cocoa flavor, making the chocolate taste even richer and more decadent.
However, if you don’t have coffee on hand, or simply prefer not to use it, you can absolutely substitute it with an equal amount of hot water or whole milk. The cake will still be delicious, just with a slightly less intense chocolate flavor.
How to Make the Most Moist Chocolate Cake
Making chocolate cake from scratch is surprisingly easy! For this recipe, you’ll need three 8-inch round cake pans. I prefer using my stand mixer, but a large bowl and a hand mixer will work just as well!
- Whisk Together the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar until light and fluffy. This process incorporates air, creating a lighter, more tender cake.
- Add Eggs, Sour Cream, and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract until combined.
- Combine Milk and Coffee: In a liquid measuring cup, combine the milk and coffee (or coffee liqueur).
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter and sugar, alternating with the milk and coffee mixture. Mix until *just* combined. Overmixing develops the gluten, resulting in a tough cake. Gently fold in the mini chocolate chips.
- Divide and Bake: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake and Cool: Bake for 22 to 25 minutes in a preheated 350°F (175°C) oven. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.
Pro Tip: Use the toothpick test to check for doneness. Insert a toothpick into the center of each cake layer. If it comes out clean or with a few moist crumbs, your cake is ready! Keep an eye on the cakes to avoid overbaking.
The Best Frosting Options for Chocolate Cake
Now for the fun part: frosting! There are endless frosting options that pair perfectly with chocolate cake. These frostings on this list are exceptionally delicious with this cake:
- Cream Cheese Frosting: The tangy flavor and pillowy texture beautifully balance the sweetness of the chocolate cake.
- Chocolate Buttercream Frosting: A classic choice for chocolate lovers! My recipe is rich, creamy, and made with just six ingredients.
- Vanilla Buttercream Frosting: A timeless and crowd-pleasing combination.
- 5-Minute Coffee Buttercream Frosting: Used in the photos for this post, this frosting is a dream for coffee lovers.
Tips for Storing Your Chocolate Cake
- Unfrosted Cake: Wrap cooled cake tightly in plastic wrap to prevent drying. Store at room temperature for up to 2 days, or refrigerate for 5-7 days. Before frosting, allow the cake to come to room temperature for 30 minutes to soften.
- Frosted Cake (Buttercream): Store at room temperature for up to 2 days in a cool room, covered. For longer storage or humid environments, refrigerate for up to 5 days. Refrigeration may slightly alter the frosting texture.
- Frosted Cake (Cream Cheese): Store in the refrigerator for up to 3 days.
How to Freeze Chocolate Cake for Later
To freeze cake, wrap each layer tightly in plastic wrap followed by aluminum foil. This prevents freezer burn. Frozen unfrosted cake lasts up to 3 months in the freezer.
Thaw the cake overnight in the refrigerator, then bring to room temperature before frosting and decorating.
Frequently Asked Questions About Chocolate Cake
- How can I make this chocolate cake recipe into cupcakes?
- Simply line muffin pans with cupcake wrappers, preheat the oven to 350°F (175°C), and fill each wrapper about ¾ full. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Can I use this recipe to make a 9×13″ sheet cake?
- Yes, bake in a 9×13 inch pan at 350°F (175°C) for 28-32 minutes.
- Why has my chocolate cake cracked?
- Cracking can be caused by overbaking, high oven temperature, too much leavening, sudden temperature changes, or too much liquid. Follow the recipe carefully, measure accurately, and consider using an oven thermometer.
More Delicious Chocolate Dessert Recipes
- Giant Chocolate Chip Cookie Cake
- German Chocolate Cake
- No-Bake Chocolate Tart with Raspberries
- Chocolate Lava Cakes
- Chocolate Sugar Cookies
- Chocolate Mousse
- Chewy Chocolate Brownie Bark
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The Best Chocolate Cake Recipe
The Best Chocolate Cake
Kelly Senyei