Simple Chocolate Cake Recipe

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Simple Chocolate Cake Recipe

Rich. Moist. Indulgent. This is the ultimate chocolate cake—lightly fudgy, bursting with deep cocoa flavor, and finished with a luscious chocolate fudge frosting. Whether you’re celebrating something special or simply treating yourself, this cake delivers every single time.

Ingredients

For the Chocolate Cake:

  • 1¾ cups (210 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (preferably Dutch process)
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter
  • 1¼ cups (200 g) dark chocolate (50% cocoa or semi-sweet)
  • ⅓ cup (80 g) cold milk
  • 1½ cups (300 g) white granulated sugar
  • 1½ tbsp instant coffee powder
  • ⅓ cup (70 g) unflavored vegetable oil (e.g., canola)
  • 2 tsp vanilla extract
  • 3 large eggs, at room temperature
  • ½ cup (110 g) hot water

For the Chocolate Fudge Frosting:

  • 1 cup (226 g) heavy cream or whipping cream
  • 4 tsp unsweetened cocoa powder (preferably Dutch process)
  • 2½ cups (400 g) dark or semi-sweet chocolate (50% cocoa)
  • 1 cup (226 g) unsalted butter
  • 1⅓ cups (170 g) powdered sugar (icing or confectioners’ sugar)
  • ½ tsp instant coffee powder
  • ½ tsp salt
  • 2 tsp vanilla extract

Instructions

1. Prepare the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together: flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  3. In a large heatproof bowl, add the butter and chocolate. Melt gently in the microwave in 30-second bursts, stirring between each until smooth. (Alternatively, melt on the stovetop over low heat.)
  4. Stir in the cold milk to cool the chocolate mixture slightly.
  5. Add sugar, coffee powder, oil, vanilla, and eggs. Whisk until smooth.
  6. Add the dry ingredients to the wet mixture and whisk until just combined—do not overmix.
  7. Stir in the hot water and mix until the batter is silky and smooth.
  8. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to release any air bubbles.
  9. Bake for 28–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.

2. Make the Chocolate Fudge Frosting:

  1. In a saucepan over medium heat, heat the cream until bubbles just begin to form around the edges—do not let it boil.
  2. Lower the heat and add chocolate, butter, powdered sugar, coffee powder, cocoa powder, salt, and vanilla.
  3. Stir constantly until everything is melted and smooth. Remove from heat immediately to avoid burning.
  4. For an ultra-smooth frosting, strain the mixture through a sieve to remove any lumps.
  5. Cover with plastic wrap touching the surface and refrigerate for about 2 hours, until it thickens and is spreadable.

3. Assemble the Cake:

  1. Level the cooled cake layers if needed.
  2. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  3. Add the second cake layer and frost the top and sides evenly.
  4. Decorate with chocolate shavings or sprinkles if desired.

Tips for Success:

  • The instant coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Use high-quality chocolate for the best flavor.
  • Don’t skip lining the pans—this ensures easy release.

Storage:

  • Store at room temperature for up to 2 days or in the fridge for up to 5 days, well-covered.
  • The cake layers can also be frozen for up to 2 months. Wrap tightly in plastic and foil before freezing.

This cake is decadent, chocolatey, and incredibly satisfying. It’s everything a homemade chocolate cake should be—and then some. Let every bite speak for itself.

 

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