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Ultimate Chocolate Cake with Fudge Frosting

Ultimate Chocolate Cake with Fudge Frosting

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Sometimes you just want a plain-ass chocolate cake.

And sometimes sometimes is actually all the time if you happen to be Taylor.

And I realized, while I’ve got recipes for Red Wine Chocolate Cake and Whiskey Chocolate Cake and Lemon Cake with Fudge Frosting, I’d never actually posted a recipe for a damn good chocolate cake, your basic chocolate on chocolate, the kind Taylor requests each and every year for his birthday, and the kind I usually deny him in lieu of something ‘weird’ (see: aforementioned red wine chocolate cake, which, while good, is definitely not plain).

So, for once, I acquiesced and gave him exactly what he asked for.

And, since it didn’t turn out quite right the first time (the cake was TOO moist—if there is such a thing—and the frosting too stiff, which made it hard to assemble—not that that stopped us from eating the whole thing), I made it again the following week to perfect the recipe.

That’s TWO plain-ass chocolate cakes in three weeks, dear husband. Two cakes add up to a whole slew of wife points (still deciding what I should cash them in for… a kitten, perhaps? lol just kidding! 3 cats, unlike 2 cakes, is more than enough).

Ultimate Chocolate Cake with Fudge Frosting

Anyway. Let’s talk cake.

The base recipe is actually very similar to the Red Wine Chocolate Cake, just with plain hot water instead of red wine in this case, as well as bit more oil and a bit more salt and vanilla to amp up the chocolate flavor.

I learned my lesson with the first cake that you shouldn’t mess with a good thing (I tried to add sour cream to make it even more rich and moist and it was so moist it could barely support itself let alone layers of dense fudge frosting).

Ultimate Chocolate Cake with Fudge Frosting Recipe

As for the frosting, it’s a variation on a classic American buttercream, with cocoa and powdered sugar, but made with a bit of sour cream and hot water to cut the sweetness, and melted chocolate to make it even more fudge-like.

It’s super creamy and shiny when you first mix it up (just ignore that moment when you first add the hot water… despite what it looks like, it will work!) However, like all frostings that use melted chocolate, it will set up and loose its shine as it cools, so you can’t really make it ahead of time. If you freeze your cake layers like I froze mine, you do have to work pretty quickly as you frost the cake to prevent the frosting from setting up too firmly before you’re done. I imagine it’d hold its shine longer in the summer.

While I was originally shooting for a super glossy dark chocolate frosting, this version was too good not to share, even if it wasn’t quite what I intended (I’m going to keep working on that glossy frosting, so don’t be surprised if you see another chocolate cake recipe here in the near future!)

Best Chocolate Cake Recipe EVER - Dark chocolate cake with a rich and glossy (and not too sweet!) chocolate fudge frosting.

Two Layer Chocolate Cake Recipe with Dark Chocolate Fudge Frosting

Pictured is a half size cake, made in 2 6-inch cake pans. A full recipe would give you 2 8-inch layers, or you could also divide it into 3 pans for 3 thinner layers (adjust the cook time accordingly to account for the thinner layers).

But for two people, a 6-inch cake is pretty darn perfect, and the math works out to be exactly half of an 8-inch cake.

Want to make this recipe as cupcakes? I’ve got you covered.

Ultimate Chocolate Cake with Fudge Frosting

Ultimate Chocolate Cake with Fudge Frosting

To get the ultra-dark color for the layers, I used a combination of 75% Dutch-processed cocoa powder and 25% black cocoa for color. While the ultra-Dutched black cocoa gives the cake a lovely rich chocolate color, the extra Dutching it endures means it has almost no fat and no acidity. If you used all black cocoa in this recipe you’d end up with a dry and crumbly, albeit super dark, cake. So please don’t!

What about natural cocoa powder? Natural cocoa powder is more acidic than Dutch-processed cocoa, which undergoes a potassium wash that neutralizes its acidity. You should be ok using natural cocoa powder in this recipe (since it contains both baking soda and baking powder). Frostings aren’t subject to the same chemical reactions as cakes, so it’s not an issue to replace one for the other there either. However, Dutch-processed cocoa is really superior in terms of color and texture when it comes to chocolate cakes… I use it pretty much exclusively in all my recipes, I can’t even recall the last time I bought natural cocoa powder.

Ultimate Chocolate Cake with Fudge Frosting

Ultimate Chocolate Cake with Fudge Frosting

Dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that’s ultra rich and not too sweet. This cake might just be your new favorite chocolate cake recipe!


For cake:

  • 2 cups (400 grams) sugar
  • 1-3/4 cups (220 grams) all-purpose flour
  • 1 cup (120 grams) dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color – do not use all black cocoa).
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • 1 cup boiling water
  • 3/4 cup vegetable oil or light olive oil
  • 1 tablespoon vanilla extract

For Fudge Frosting:

  • 2 cups (4 sticks/452 grams) unsalted butter, softened
  • 2 1/2 cups (300 grams) powdered sugar, sifted
  • 1 1/4 cups (150 grams) dark or Dutch processed cocoa powder (I used 30 grams black cocoa and Dutch-processed for the rest), sifted
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 cup hot water
  • 2 teaspoons vanilla extract
  • pinch fine sea salt
  • 10 ounces dark chocolate (60-70%), melted and cooled to lukewarm


  1. Preheat oven to 350ºF. Butter and line two 8-inch round baking pans with parchment paper. Butter parchment.
  2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.
  3. Bake for 40 to 45 minutes (30 to 35 minutes for a 6-inch cake) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I’m finishing the cake the next day).
  4. To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Add sifted powdered sugar and cocoa powder and mix to combine. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It may look slightly curdled at this point, but don’t worry. Increase speed to medium-high and beat until smooth, another 2-3 minutes. Add lukewarm chocolate and mix until smooth and glossy. At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn’t do particularly well when made ahead of time).
  5. To assemble, level your cake layers first if necessary (if there is any sort of domed top, you want to trim that off with a serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
  6. Cover the entire cake with a thin layer of buttercream using an offset spatula. This “crumb coat” will seal in the cake crumbs and make the final layer of frosting easier. If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.
  7. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.

Frosting adapted from Sweetapolita.

All images and text © Lindsay Landis /

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177 Comments Leave a Comment »

  1. My husband also insists on “plain chocolate” for his birthday. What spoilsports they are! This looks absolutely perfect for my spoilsport’s birthday…or perhaps Valentine’s Day!

    • The best frosting…ever. …….even snuck out of the fridge on a spoon in the middle of the night…..Great recipe – thank you!

  2. non c’è la traduzione in italiano ,perfavore…

  3. So font is a funny thing. My quick reading saw this comment:

    “still deciding what I should cash them in for… a kitten, perhaps? lol I kid, I kid”

    As cash them in for a kitten, or “one” kid, “one” kid :D

  4. This cake. There are no words. I would love this and a glass of champagne for dinner and I would be so set.

    I have a really glossy frosting that’s made in the food processor (with corn syrup). I remember reading your pantry essentials post though last week and you are ok with a little CS. :)

  5. Oh my this cake looks so delicious and chocolatey! Definitely a perfect birthday cake ?

  6. I would love a really good gluten free recipe for chocolate cake. I will definitely make your recipe for my friends.

  7. Hi, this looks like a must-do, but in the directions it refers to adding wine. I just want to make sure to just omit that, since it must refer to another cake recipe. Just follow the directions here but omit wine referred to, right? Thanks!

  8. Any chance this will work with with regular cacao and milk chocolate? Mine is a plain chocolate fan, but milk chocolate only.

  9. Very tasty chocolate cake!

  10. I just made this recipe for my boss’s birthday, but my frosting never quite lost its glossy sheen. I think it may be because of the humidity in Hawaii though, so I just got lucky?

  11. Your recipe is super similar to the Hershey chocolate cake recipe, did you adapt it from there?

    • I actually tweaked another chocolate cake recipe I’ve published here before (my whiskey bundt cake). If you look around at chocolate cake recipes though, they all tend to look very similar overall.

  12. I just finished this cake for my husband’s birthday this evening. What a great recipe!! Love the use of the dark cocoa powder which I always have in my pantry from King Arthur Flour.

    Can I leave it out at room temperature until this evening? Or should it be refrigerated??

    Hope you can let me know!

    • Making this cake right now. Did you refrigerate before serving?

    • The cake layers need to be fully cooled and ideally chilled/frozen before you assemble it. But the final cake is best served at cool room temperature. Refrigerate it only if you’re making it more than 12 hours ahead of time.

    • The frosted cake is best at cool room temperature. If you’re making it more than 12 hours ahead of time I would refrigerate it, but otherwise it’s fine to leave it out at cool room temperature until ready to serve.

    • Hi again Maddison and Lindsay.

      Luckily, I did exactly what Lindsay recommends here. I did not refrigerate or freeze my layers – but they were cooled to room temp before I frosted.

      I am at a bit of altitude here, so my centers sunk a bit. But I am used to that and just trimmed some of the top of each 8” layer.

      The frosting was very easy to work with and I really did not even have to do much regarding a crumb coat.

      I left the cake at room temp until after dinner (it was frosted in the mid-afternoon.). Then I put it in the fridge. We had it at fridge temp the next night and it was fantastic, too.

      I even cut the remaining cake in half and froze it. It is such a great recipe, I think it will be wonderful defrosted as well – but we will see!

  13. Wondering if this picture is a 6” cake, why is the recipe for 8”.

  14. If I use 6 inch pans how much batter in each? Three pans???

    • Half the recipe will give you 2 6-inch pans. If you wanted 3 layers just divide the batter evenly between the pans (cook time would be reduced since the layers would be much thinner).

  15. What measurements should I use for 2 9 inch pans….

  16. I made this recipe on 3/25/2017 for my son-in-lawd Birthday. It was an hit!! I goofed on the icing but that was totally my fault?..?! The cake was very delicious and moist. If you are a chocolate lover this is your cake. I will make this again because the baker in has to get the icing right. Thank you for a great recipe.

  17. This looks amazing and I do plan on making it for my sister’s birthday this week! I’ll be making it in 2, 8 inch pans. My question is about is about the frosting recipe. Will there be a ton left over or can I count on using it all? It drives me crazy to have a ton of excess.

    • This recipe makes enough for a nice thick layer of frosting in and over the whole cake. If you did a thiner layer you might have some leftover, but it’s not excessive.

  18. Cool thanks

  19. For the cake, did you use a paddle attachment or whisk attachment on your mixer? Thank you! Very excited to try!

  20. I finally got around to making this for my husband’s birthday! It was a hit. The cake was dark and moist (without even using any black cocoa – just black dutch process, and the cake was nearly black), and the frosting, although it never really firmed up as described, was silky and creamy and INTENSELY chocolatey. Not overly sweet whatsoever. The frosting held its shape enough for me to swirl it around, but stayed soft even days later. It didn’t melt, just remained its original texture, which was delicious! My mother compared its texture to pudding….in a good way! All in all, a big success!

    • Oh that makes me so happy to hear, so glad you enjoyed it! And I definitely think in warmer temperatures the frosting will stay nice and shiny. :) Did you refrigerate it at all?

    • Not at all! There’s still one slice left (made it on Saturday) and it’s been at room temp ever since! No melting or sliding of the frosting, just deliciously silky smooth.

    • Also I meant to say just REGULAR dutch process, not black dutch process.

  21. I tried this once just as it was written and absolutely loved it! I didn’t use up all my frosting and I’d like to make a batch of cupcakes to use the rest for a happy hour I am hosting. Have you ever tried adapting this to cupcakes? If so, I’d be curious to hear your baking time before I give it a stab? Any other suggestions to consider?

    • I haven’t made this particular cake recipe into cupcakes, but it should work in theory! I’d maybe start with 15 mins, but I’d guess they’d need more like 18.

  22. Hi Lindsay, this recipe looks fabulous! Quick question, you have provided a link for the Dutch processed cocoa, any suggestions for the black cocoa?

    • I haven’t found one I love – this cake used King Arthur’s black cocoa but I didn’t love the flavor. That said, it’s just a small portion of the overall cocoa so it affects color moreso than flavor. Ok to use all Dutch process too!

  23. Thanks for the super quick response! Appreciate it. Is it okay to use the same in the chocolate frosting as well?

  24. Hi Lindsay. Thanks for this recipe! I’ve never frozen cake before frosting it when serving it within 1-2 days of baking it. Question – if I freeze the cakes today to frost tomorrow, do I just pull it out of the freezer when I’m ready to frost it or does it need to thaw? If you recommend frosting it frozen, does this affect the frosting in any way? I’m using a buttercream recipe for the frosting since it’s a decorated cake for my son’s birthday. Thanks so much!

    • Freezing is optional. For just a day ahead of time you can certainly just wrap the cakes and refrigerate them overnight. I personally find frozen cakes easier to frost, though they will set up a frosting firmer than a room temperature cake.

  25. I’ve been asked to bake cupcakes for a wedding this fall, and this recipe sounds like it will be perfect. I’ll be sure to let you know how the test batch turns out.

  26. Instead of water why not use coffee to enhance the chocolate?

  27. Hi. I made these as cupcakes and I used cake flour (I think the recipe stated plain flour (AP flour.)) I ran out of baking soda so I used more baking powder. These are my thoughts:

    It was very chocolatey! Enjoyable. So good cocoa powder is important.
    It was very dense and fudgy- this isn’t a bad thing but it wasn’t what I was looking for. Although, this might be because I used cake flour so I can’t say if I achieved the same texture as the recipe.
    The sweetness wasn’t bad either and this is where a lot of recipes fail. They just use too much sugar!
    The batter was tasty!

    My ideal chocolate cake is light and delicate, not dry but also not fudgy. I like cake with lots of air pockets in it. Cake that, with frosting has the right amount of sweetness. So my chocolate cake search isn’t over yet. I think this recipe is good, and if a dense, fudgy chocolate cake sounds up your alley- try this! Its what I think “death by chocolate” means. Haha! If I need a chocolate overkill, this is a recipe I think I’d try again!

    • I’d bet the cake flour is the culprit for the density. It has less protein, so less gluten forms. The gluten provides the structure that allows the cake to rise (or, more correctly, not sink back into itself after it rises). Cake flour is great for cakes like angel food cake, which rely on egg whites to provide volume, and thus have a delicate crumb.

      When I made this cake its texture was very moist, but not overly dense.

    • Hi…thank you for this recipe….made it twice and my family just loved it so much…
      Do you have a white cake with almost the same ingredients and their measurements except for the cocoa and coffee….?
      without butter that is…(just as in this recipe)

    • I’ve yet to find a good yellow cake recipe made with oil over butter. For some reason they’re never as good as butter-based ones.

  28. What about using melted butter instead of oil?

  29. What about melted butter instead of oil?

    • No, I would not make this so swap. Oil keeps the cake extra moist, butter would dry it out. Feel free to use the oil of your choice though, light olive, avocado, even coconut!

  30. This is an incredible chocolate cake! I made this for a large dinner party and as it was a new recipe, i was terrified it would not work. However, I have never received so many compliments on a cake before, and I have been baking for over 10 years. “it tastes like store bought cake without the chemicals” “this is the best chocolate cake I have every put in my mouth” etc.. This was alos my first time using black cocoa and i loved it!

  31. This chocolate cake recipe looks delicious and I’d love to try it out! I was just wondering if I can convert the recipe to a 3 layer 6 inch cake

    • Halve the recipe for 6 inch pans. If you’d rather do 3 layers instead of 2, just fill each pan with less batter (and adjust bake time accordingly, it’ll be quite a bit less because of the smaller pan and thinner layers).

  32. Hi, would it possible for you to suggest alternatives for the buttermilk and sour cream?

    • You could use whole milk in place of buttermilk in the cake (or milk + a little lemon juice or vinegar for acidity). In the frosting, creme friache would really be the only suitable substitute for the sour cream.

  33. I made this cake for my husband for Father’s Day yesterday. I made the full recipe and baked off four 6 inch cakes (they only baked for about 23-25 minutes.) I ended up frosting a triple layer cake and keeping one in the freezer for a snack another time (with frosting saved in the fridge). I’ve been trying a bunch of chocolate cake recipes and fudgy frostings this year, and this one really hits the mark! Finally a fudge frosting that is actually more fudgy and less sweet. I didn’t have the black cocoa in the recipe, but even so, the cake came out a lovely dark colour and very moist and delicious. Thank you for this — it is my new chocolate cake recipe. The search is over!

  34. I love this receipe and want to make cupcakes, any suggestions?

    • I’ve never done it personally, but it should translate pretty well into cupcakes. Just monitor the cooking time to avoid dry cupcakes!

  35. Hi, I make a sugar free version of this cake and it is absolutely fantastic. Probably the best chocolate cake I have ever had.

  36. My absolute favourite recipe, made it so many times as both cakes and cupcakes, works perfectly every time! Wanting to make a bigger 10-inch cake to serve more people though, how much more batter would you recommend that I make? Thanks in advance!

  37. I’m making this cake tomorrow but don’t have any sour cream for frosting what is sbsitute?

  38. I’m making this cake today, for a function tomorrow, and wondering if the frosted cake can be stored in the refrigerator overnight. I’ve made it once before, using half 70% chocolate, and half 85%…what an incredible cake…and not too sweet!

  39. Why do u use boiling water? especially with eggs! just curious!

  40. I just tired this recipe and the cake came out way too moist. I was comparing to some other chocolate cake recipes and noticed that a lot of them have way more flour. Just to clarify – it’s 1 cup of flour?


    • The recipe calls for 1 3/4 cups flour (7.5 ounces), and 1 cup of cocoa powder. Perhaps you mixed up those two numbers? This is definitely a very moist cake (which is how I like them) but 1 cup of flour would probably give you something more like a brownie than a cake, lol. ;)

  41. Just made this cake. It’s absolutely amazing! Best chocolate cake ever. Thank you for a great recipe.

  42. this cake is so effing complicated

  43. Can v skip eggs?

    • No, the cake won’t have enough structure to rise properly without eggs. I’d recommend finding a vegan cake recipe that was developed without eggs.

  44. Loved this recipe! The only thing I tweaked was I used a cup of strong coffee in place of the water in the cake and added some espresso powder to the frosting! Delish!!
    Thanks for sharing!!

  45. This looks amazing! Can you tell me what I need to modify in the cake batter for high altitude? I’m at 6500ft.

  46. If you have made it this far – JUST MAKE THE ICING AT LEAST!
    I have to admit that I used another cake recipe simply because I came across it first, but wanted a chocolate icing that sounded fudgier and more chocolately and silky etc etc…

    I came across this and made it and BOY it does not disappoint!
    It didn’t actually lose it’s sheen and stayed nice and glossy…
    It is deliciously smooth and like a mousse/pudding….

    Even if you have the most basic cake recipe – this icing will take the whole thing to the next level.

    Please, just get on and make it (even without a cake…) and eat it by itself if you have to (we did at home – there was a little bowl of leftovers! :P )

    So so good and if you haven’t quite got my drift already – MAKEITTTT

  47. Hi, I love the look of your recipe :-D Can I substitute double cream (Greek style) yoghurt for the sour cream in the icing and the buttermilk in the cake?

    • I have not tried using yogurt in place of sour cream – I’d worry a bit that it would separate in this situation. If you try it, definitely let me know!

  48. This is so delicious! Not too sweet, Exactly Perfect! Thank you so much for a great experience.
    I do have a question though, about the frosting. My frosting never set up. Did I use too much water? Or, is it because I used 6 oz. of 46% chocolate chips and 10 oz. of 70% chocolate bar. I misread the amount of melted chocolate :/

    And, are you saying; if I split the recipe it will make 2 6″ rounds. and a whole recipe makes 3 8″ rounds.

    • Hmm, I’m not sure why that would happen! Ingredient temperatures are important. Room temperature butter, for example, and lukewarm melted chocolate. If that was too hot it may have curdled the frosting. You could also try chilling it for a bit and then beating it again. With all that melted chocolate it should certainly firm up once it cools.

      You can make this as either 2 thicker layers or 3 thinner layers. A full recipe for 8-inch pans or half for 6-inch. ;)

  49. Just took this out of the oven and my son has already trimmed a bit and we can’t stop “tasting”.
    I normally don’t have much luck with chocolate cakes, usually way dry…but this is wonderfully moist and so so chocolatey! Can’t wait to frost it. My co workers are going to be in heaven.
    Will most definitely be trying the red wine version and your whiskey bundt recipe.
    Thank you :)

  50. OMG ! Can’t wait to make this recipe.
    A couple questions: why “kosher” salt in cake and “sea”salt in frosting? Difference?!
    Where do you get ” black” cocoa?
    Thanks so much for this opportunity for nirvana.Karen Willis

    • Kosher salt is my default for cooking/baking, but I like the flavor/texture of sea salt better for finishing. In the case of this recipe they are interchangeable. :)
      Black cocoa is optional to make the cake even darker, you can use all Dutch process if you want. King Arthur sells a black cocoa, you can also find some on Amazon as well.

  51. Made this cake for my son’s first birthday! Made the cake layers ahead by 5 days and froze them and made the icing the day of. It turned out great. I did a double batch and made 3 8-inch layers and 2 6-inch layers. Made 1.5x the icing recipe and still had some extra icing. Iced each cake separately but layered them for candles and then easily separated the top 6-inch cake for a cake smash. I slightly overcooked the 6-inch layers and they had a drier texture so make sure to adjust your timing. The icing is definitely best on Day 1 – very smooth and creamy, day after it seemed to have a bit more foamy feel to it. Although I did use semi-sweet chocolate instead of dark but I don’t think that would change that too much. Thank you so much for the fantastic recipe!

  52. Can’t wait to try cake and frosting recipes!
    Just wondering if you can use low fat sourcream in the frosting?

  53. It’s so early in the morning and my head can’t seem to wrap around this concept haha- So if I am looking to have 2-8″ round cake layers, I need to double the recipe? Or this recipe is already set for 2-8″ round cake layers? The 6″ cake seems to be throwing me off. Thanks so much!

  54. Could you make cupcakes out of this recipe?

  55. Hello!
    I just made this cake for the first time this weekend and it was super easy!
    It was also a big hit!
    The only comment I got and would like some help with is that it could stand to be a tad more moist as it did crumble a bit.
    What could I add to ensure a bit more moisture? I know I could add some sour cream or mayo or perhaps more oil. I just wouldn’t know what amount it should be. Any suggestions would be greatly appreciated as I’m making it again for an office birthday party!

    Thank you!

    • If it was a little dry that probably means it was overbaked. Try taking it out a few minutes sooner next time. Also make sure you are using the right amount of flour by weight – too much flour would also make for a drier cake.

  56. I would like to make this but only have Cocoa powder and no Chocolate, could the chocolate be left out of the frosting or substituted?

  57. I made this cake, OMG!!! SO, decadent. That frosting, wow! Highly recommend this recipe. My only issue was that I must have done something wrong with frosting, it didn’t set up. Still super delicious, I didn’t mind it for myself but I’m making it as a bday cake & wanna correct that. Ideas?

  58. My cakes never rose in the middle?? Old baking powder?

  59. I am a complete novice baker but my daughter wants a real chocolate cake for her birthday and this seems perfect!  My question..if I half the recipe will it work as a bundt cake?
    Thank you!

  60. Good morning. Just wondering if anybody has tried cupcakes with this recipe. If so, how did they turn out and did the baking time need to be adjusted? Thanks.

  61. OK, thanks Lindsay. Will wait for the cupcake recipe on this. Have a little bit of time as my Granddaughter’s birthday is not until the middle of October. Absolutely love this cake though, both ways I make it-sugar free for my boyfriend and with regular sugar for the rest of the family.

  62. Hi, there.

    I’m looking to make standard sized cupcakes with this recipe, as it looks amazing. I was wondering, should I fill the tins halfway or 2/3? Thanks so much!

  63. I would like to make this cake one half larger to make a 9 inch cake. In your opinion is it ok to just increase all ingredients in the recipe by half or……. are there other adjustments I should make.

    • You can make the recipe as is in 9-inch pans, the layers would just be much thinner (so reduce the baking time). If you want to scale up the recipe that’s fine too, just keep an eye on the bake time as it might be more/less depending on the thickness of the layers.

  64. Hey! Do you think this frosting would hold well in doing that striped design with a comb scraper? I want to use a dulce du leche buttercream to fill the stripes then! Can’t wait to try

  65. This cake was a hit! I turned out perfectly sweet and chocolatey, moist and cakey. Thank you for sharing the recipe! My fiance said it was the best birthday cake he’d ever had! I’m absolutely bookmarking this!

  66. This recipe was fantastic. My frosting came out really silky, smooth and maintained that consistency/ texture over the course of the week. I took a chance and left my cake out on the counter (I don’t like cold cake, so didn’t want to refrigerate) and didn’t have any issues. Thank you for sharing this recipe! It is definitely a new staple.

  67. This is my go to chocolate cake, however I use 1 cup of strong hot coffee rather than just plain boiled water the same in the frosting, it just adds an extra richness. Thanks for the recipe its 10/10 every time.

  68. I was just wondering if this cake can be made a few hours before serving because the recipe mentioned the icing hardening? I want to make the full cake in the morning then leave it for an event in the evening

    • The frosting does best at cool room temperature (around 70 degrees). It will firm up a bit more at cooler temperatures, even more so if refrigerated. For a few hours though you’re definitely ok to make it ahead of time! I’d recommend having your cakes at room temperature as well (even though they are easier to frost when frozen, the cold cakes will set the frosting faster).

  69. Hi Lindsay could you tell me if this is for 2x8inch cake pans for 6 inch because I want to make it for Christmas and there is more than 2 of us ?

  70. I’m in the UK I don’t have all purpose flour so what do I use ?

  71. I have made your (this) cake and icing following the recipe to a “T” and it was the hit of the party! Thank you! 
    I am serving it again this New Years. The cake is in the freezer.
    I will not have time to make the icing the day of the party. If I am willing to sacrifice the “sheen” of the frosting for the flavour.. can I make it ahead?

    • So glad you enjoyed the cake! Once refrigerated the frosting will harden much like a chocolate ganache and won’t really soften even if you let it come back to room temperature. Still tasty, but it’ll be firmer overall and not quite the same ‘cloud-like’ consistency as it has originally.

  72. Hi Lindsay, I’m usually a really good Baker but this flopped, had to throw the cake away. It was in the oven for over 2 hours and the centre didn’t cook. Also, the measurements you use are confusing. 1 cup = 250 grams, what is the correct measurement for the sugar and flour? Is the flour 1 and 3/4 cups flour, because that’s not 220 grams…

    • Sorry it didn’t work for you! I double checked and the measurements are correct as written. Keep in mind there is a difference between weight and volume of ingredients such as flour. 1 cup of water weighs 236 grams, but 1 cup of flour only weighs 125 grams. 1 cup of sugar is 200 grams. If you use the gram measurements listed you have to use a scale, otherwise stick to the cup measurements.

      Does this maybe explain why the recipe may not have turned out for you?

  73. Hello, if I make 2  6 inch layers, what amount of the frosting should I make?

  74. Hello 
    What measurements should I use to make a 10 inch cake? 
    Thanks in Advance !

  75. This has been the best chocolate cake recipe I’ve ever made.  And I bake a lot!!

  76. Is the dark chocolate in the icing sweetened or unsweetened?

    • Dark chocolate refers to chocolate that’s about 60-70%, though semisweet would work as well. I wouldn’t recommend using unsweetened though, it’d be too bitter.

  77. Hello! This was such a hit – the cake was so moist! I was wondering if you have tried to substitute the all-purpose for cake flour to give a finer crumb perhaps? Thank you. 😊

    • I actually prefer AP flour here, cake flour is a bit too delicate and this cake is so moist and tender as is, it needs that little bit of structure to hold itself together. :)

  78. Best cake I’ve ever had! Rich chocolate flavor, super moist, and a frosting so decadent it is practically mousse. I recommend freezing the cakes before frosting as they are very fragile.

  79. I made this cake for my husband’s birthday. Did not make the frosting because he prefers white buttercream. The cake was amazingly moist and satisfied my cravings for chocolate. He loved it too.

  80. Hi!

    I’m just wondering the best way to store any leftovers in the short term (3-4 days)? Is it best to store on countertop, as you mentioned the frosting hardens in the fridge? For longer term storage freezer would probably work.

    Thank you it’s soooo delicious!!! 

    • I recommend refrigerating it, especially in warmer months it’s best to be safe. The frosting will firm up sort of like a ganache, but still plenty delicious. :) I have not frozen a frosted cake, if I’m going to freeze I’ll just do the naked layers and then thaw and frost it before I’m ready to serve.

  81. Hi,
    Just wanted to confirm…vanilla essense is 1 Tablespoon? ….and not 1 teaspoon?

  82. Hi mam,
    Thank u very much for this recipe. Pls cud u tell me if it is the granulated sugar or castor sugar or powdered sugar or brown sugar that u are using in this recipe? And also if u cud, pls do tell how much sugar shud we use for each type of sugar.

  83. Oh my gosh, I made the frosting recipe and it’s just beyond words good!!!! Its sooooo good, I can’t even believe how perfect it is. I strongly recommend this recipe and will definitely try the cake recipe too! You are magic, good bless you

  84. I made this icing yesterday to top a chocolate boxed cake a made for my dad’s birthday yesterday, it was a total hit! It is the best icing recipe i have tried by far, and i will be sharing it with everyone. It is easily spreadable, shiny, and sets up great in the fridge. It tastes great, melts in your mouth like a chocolate meltaway, and looks perfect! Can’t wait to try out the cake recipe next!!

  85. Can I use natural regular cocoa powder for this cake recipe? 

    • I have not tested this so I cannot say. I think it’ll work for the most part, just result in a lighter color/flavor and maybe a slightly different texture due to the increased acidity.

  86. way too much water
    cannot get the frosting to stay on cake
    way too thin

    consistency looked great..until I added the water

  87. I just made this for my dad’s birthday. He said it’s better than the bakery cake he had made for the 85 Bears Superbowl. That’s high praise!

  88. This has to be the best cake I have ever made. I don’t have a mixer so do everything with a bowl and a wooden spoon and it was so easy to do. Rich and moist, flavoursome and spongy, 10/10 for everything. Ease. Baking time. Frosting. I didnt buy enough dark cocoa so had to substitute with normal cocoa for about 1/3 of both cake and frosting but it is just so amazing. Thank you for sharing. Love it.

  89. I made this cake yesterday for my birthday and it was amazing! I had been looking for a cake which used black cocoa as I wanted to experiment with it and this really hit the spot. This cake is moist and tender and incredibly flavorful. It is very rich but delicious. I decided to use coffee in the cake rather than just hot water to add to the richness and it worked beautifully. I also made 9 inch cakes as those are the pans I had. The frosting spread beautifully and was so light and silky when spreading and eating. This is definitely one of my top 3 cake recipes that I have tried.

  90. So, I had some trouble…my pans are dark/non stick so maybe that contributed but both layers were done in under 30 minutes and now smell a bit burnt…..

    • Dark pans will definitely cook more quickly than lighter colored pans (mine are aluminum). In the future you can try reducing the oven temp by 25 degrees and then start checking on it a bit sooner: it’s done as soon as a toothpick comes out mostly clean.

  91. I’m planning on making this cake this weekend for my husband’s birthday. Does the frosting get stiff enough to use as a dam for a ganache filling in between the cake layers?  I wanted to use this frosting on the outside but ganache in between the layers. 

  92. I made this cake yesterday, i absolutely adore the buttercream, its become one of my favourites! However the cake came out rather fudgey in texture which im wondering what happened. The texture of your cake has a nice crumb whereas kine was dense,rich and fudgey 😔

  93. A chocolate lover’s dream come true! Cake is super moist and frosting nice and fudgy which is just what the birthday boy ordered. Definitely a new family favourite chocolate cake.

  94. Hello I have a quick questions about the baking soda and baking powder. I read That Dutch cocoa works better with baking powder than baking soda so  was wondering if I should Double the baking powder instead of the soda. I saw on the kind Arthur flour recipe that they have it switched In quantity than what is in this recipe 

  95. I made an awesome construction cake with your recipe for my 2 years old son’s birthday  this weekend and it was a huuuuuge success. Which is something considering that we are French people who all love pastries and cakes. Merci beaucoup ! I’ll tag you on Instagram with a photo. 

  96. Hi! Do u mean that to bake in a 6inch tin, I’ll just 1/2 all the ingredients in the recipe that u have above? 

  97. This is the perfect chocolate cake !!! Thank you 😊 it came out soooo good . Moist but not dense . I only cut back the sugar in the cake by half a cup and I found that to be perfect 

  98. My husband had requested a chocolate cake with chocolate frosting for his birthday this week. I came across this recipe and knew it was the one. My 3 year old daughter helped me mix it up!
    Its delicious and the 6 inch pans are the perfect size for our little family!
    We ate the cake for breakfast (shame shame I know, but I surprised my husband with a kid less night away so we had to celebrate in the morning) I will tell you I didn’t hear one complaint ;)

    Thanks for a great, rich chocolate, recipe!

  99. Silly question here,  but I’m going to use this recipe for an 8inch birthday box cake covered with fondant and I want to get it right;
    I was wondering if the buttercream frosting during the crumb coat is the same as the fudge frosting or is it a different one? 

    • You’ll probably want to use a more traditional powdered sugar based frosting underneath the fondant… I think the fudge frosting may be too slippery to really hold it securely. I don’t have too much experience with fondant though so I can’t say for sure.

  100. Hi! I never comment on recipes I try but I had to tell you this one was incredible. I have never had icing this way before. Don’t know if I can ever go back to regular buttercream. Thanks!

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