Decadent and Delicious Chocolate Cake

If you are looking for a rich, moist, deeply chocolatey cake that melts in your mouth, this recipe delivers exceptional results. With a tender crumb, intense cocoa flavor, and a silky buttercream frosting, this chocolate cake is perfect for celebrations, birthdays, or any occasion that calls for an unforgettable dessert.

This recipe includes Dutch-processed cocoa for a robust flavor, sour cream for moisture, and hot coffee to enhance the chocolate without leaving a noticeable coffee taste. With simple ingredients and straightforward steps, you can create a bakery-quality chocolate cake right at home.

Ingredients

For the Chocolate Cake:

2 cups (240 g) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
½ cup (113 g) unsalted butter, softened
1 cup (100 g) Dutch-processed cocoa powder, sifted
½ cup (120 ml) vegetable oil
1½ cups (300 g) granulated sugar
½ cup (110 g) packed light brown sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
½ cup (120 g) sour cream, room temperature
1 cup (240 ml) milk, room temperature
1 cup (240 ml) hot coffee (or hot water)

For the Chocolate Buttercream Frosting:

1 cup (226 g) unsalted butter, softened
½ cup Dutch-processed cocoa powder
1 teaspoon vanilla extract
A pinch of salt
6–8 cups powdered sugar (adjust to taste and consistency)
3 tablespoons heavy cream or milk

Instructions

Prepare the Cake Layers:

Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a separate medium bowl, combine the cocoa powder and vegetable oil, whisking until smooth and glossy.
Using a stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 30 seconds.
Add the cocoa mixture to the butter, followed by the granulated sugar and brown sugar. Mix on medium speed for about 5 minutes, scraping the bowl as needed until the mixture becomes light and fluffy.
Reduce the mixer speed to low and add the eggs one at a time, followed by the vanilla extract. Mix until incorporated.
With the mixer still on low, add the dry ingredients in three additions, alternating with the sour cream and milk. Mix gently until just combined.
Pour in the hot coffee (or hot water) and whisk until the batter becomes smooth and fully blended.
Divide the batter evenly between the prepared cake pans and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Chocolate Frosting

Add the softened butter to a stand mixer bowl and whip on high speed for 5 minutes, until pale and fluffy.
Reduce speed and mix in the cocoa powder, vanilla extract, and a pinch of salt.
Gradually add powdered sugar, one cup at a time, mixing on low speed.
Add the heavy cream (or milk) to adjust the frosting to a smooth, silky texture. Continue mixing until fully combined.

Assemble the Cake

Once the cake layers are completely cool, place the first layer onto a serving plate.
Spread an even layer of frosting over the top, then place the second cake layer on top.
Coat the entire cake with a thin crumb coat of frosting and refrigerate for 15–20 minutes.
Apply the remaining frosting and smooth the sides and top using an offset spatula.

Serving and Storage

This cake tastes best served at room temperature.
Store leftover cake covered in the refrigerator for up to 5 days.
For longer storage, freeze unfrosted cake layers for up to 3 months.

This Decadent and Delicious Chocolate Cake is the perfect centerpiece for any dessert table. Whether shared at a celebration or enjoyed with family at home, every slice delivers rich flavor and irresistible texture. Enjoy.