Best ever chocolatey cake for chocolate lovers

  • 2 cups all-purpose flour

  • 2 cups sugar. I am also trying 1 and half cup

  • 3/4 cup unsweetened cocoa powder. I am also trying half a cup

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon espresso powder –try 1 tablespoon

  • 1 cup milk buttermilk, almond, or coconut milk

  • 1/2 cup vegetable canola oil, or melted coconut oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup boiling water – try with coffee

  • Chocolate Buttercream Frosting Recipe


1.     Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

1.     Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

2.     Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted!

3.     Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

4.     Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

5.     Frost cake with Chocolate Buttercream Frosting.


  • 1½ cups / 340 gm butter 3 sticks, softened

  • 1 cup / 100 gm unsweetened cocoa

  • 5 cups / 625 gm confectioner’s sugar

  • ½ cup milk / 118 ml / gm or double cream

  • 2 teaspoons vanilla extract

  • ½ teaspoon espresso powder

  • Pinch of salt

For the ganache:

  • 2 ounces dark chocolate (56g)

  • 6 tablespoons heavy whipping cream (88ml)

1.  For the frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

2.  Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

3.  Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the ganache:

  • 2 ounces dark chocolate (56g)

  • 6 tablespoons heavy whipping cream (88ml)

For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.

  1. To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

  2. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.


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