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This is literally the best chocolate cake you will ever make. 2-layered chocolate cake sandwiched and covered with ganache, it is simple, decadent, moist and delicious. It is about to be your favourite go-to recipe. Let me show you how to make this with my step by step guide.
Homemade chocolate cake
Everyone needs that perfect chocolate cake in their repertoire, this is it! This is going to be your final bus stop for searching for a moist, easy, simple, Matilda inspired and the best chocolate cake. I have got you with this easy no fail recipe.
It will make you forget about that store bought box cake because homemade is always better. I am going to show you how to make the best from scratch in easy steps!
This cake is the most searched query on the blog, I am not surprised as it comes after the most popular vanilla cake recipe because my readers want a chocolate version. Let me say I was waiting for the best time to share it.
Typing and sharing this recipe feels amazing because this is another cake recipe that has never let me down. This is a massive step up from chocolate sponge cake. Today’s recipe is pure decadence, you will love every bite of it including the ganache.
Honestly, this chocolate cake is fool proof, super easy, delicious and with the perfect crumbs! Whoever you serve this to would ask you for the recipe.
While this recipe can be made in one bowl like my orange cake, I prefer to make the dry and wet ingredients separately.
That said, you can make it in one bowl if you want. This is a recipe you can ask your partner or children to join you in making. My children don’t let anything go to waste, including the chocolatey batter.
What makes this recipe so good and the best.
- This is the only recipe you need all year round, for new year’s party, valentine, easter, Christmas or any other important celebration. I made this cake for my daughters 1st year birthday and it was loved and well received.
- It is rich, fluffy, gooey, flavourful and delicious.
- It is a 2-layer cake of chocolate heaven, that said it can be made into 3 or more layers, all you have to do is double the recipe and use an actual kitchen scale as oppose to cups.
- Simple everyday ingredients
- Easy and fool proof
- It is super moist.
- No mixer is required and it can be made in one bowl.
- You can enjoy it plain or choose to decorate it with buttercream or ganache.
- It stores well in the fridge for a few days and up to a month in the freezer.
Ingredients for the best chocolate cake
Here is what you will need to make this cake yourself at home from scratch
All purpose flour, also known as plain flour here in the UK
Unsweetened cocoa powder: This is different from Dutch processed cocoa powder and should not be used as a substitute in this case
Coffee granule or espresso power: scouts honour, you will not taste the coffee in this cake. What coffee does in chocolate cake is that, it intensifies the chocolate flavour. It doesn’t overpower it and yes, while you are thinking of doing away with this ingredient, it is somewhat crucial for optimum result.
Sour cream: This can be substituted with whole milk or buttermilk. I prefer to use sour cream or buttermilk.
Large eggs: make sure that the eggs are in room temperature, it is best to remove them from the fridge 10 to 30 minutes before use. Alternatively, soak them in a warm tap water.
Brown sugar: I believe the molasses in the brown sugar complete the overall flavour of the cake.
Caster sugar
Vegetable oil
Salt
Baking soda and Baking powder: these two ingredients give the cake enough rise it needs.
Vanilla extract: this is optional but I am very unrepentant for adding this vanilla extract to every cake ingredient.
Hot boiling water
Ganache ingredients
I have used a 1:1 ratio for my chocolate ganache, i.e. equal amount of cream and chocolate.
Heavy cream also known as double cream here in the UK.
Chocolate chips or chopped chocolate bar: this could be dark, semi-sweet, milk or white chocolate. I typically go for chocolates with over 50% cocoa solids and mix it with milk chocolate from 30% cocoa solids. There is no right or wrong of choice here. it all boils down to your taste and preference.That said, 90% cocoa solid may be too bitter for the recipe.
Salt: Just a pinch for good measure
How to make the best chocolate cake recipe ever
Preheat the oven to 170C/340F: This stage is crucial for every cake baking process. You want to start off the cake at the right temperature.
Prepare the baking tins: grease the baking tin with cooking spray or butter. Dust the cake pan with cocoa powder and tapping out the excess. I used 2 x 3 x 8 inches cake tin
Mix the dry ingredients: place a sieve on a large mixing bowl and add all purpose flour, cocoa powder, baking soda, baking powder and salt. Sift all into the bowl and mix to combine.
Mix the wet ingredients: to another large bowl, add vegetable oil, sour cream, vanilla extract, brown sugar and whisk to combine.
Add both ingredients: add the dry ingredients to the wet ingredients and mix to combine. Using a spatula or wooden ladle.
Finally, add coffee granules to a cup of boiling water, mix to combine until coffee granules or powder dissolves. Pour the coffee mixture over the cake batter and whisk to combine. The batter will look a bit thin, this is totally fine. As long as you use the specified ingredients listed in the recipe, all should go well.
Divide the cake batter into the prepared cake tin. Tap the sides to release any trapped bubbles. Place it in the oven and bake for 30 to 35 minutes or until the cake tester inserted in the middle of the cake comes out clean.
Remove the cakes from the oven and set aside for about 5 minutes before turning it on a cooling rack. Allow it to cool completely before frosting. Serve and enjoy! See how to make chocolate ganache for frosting below
How to make ganache
There are 2 ways of doing it, you can either simmer the milk below boiling point or use the microwave. I did mine on the stove top and here is how to do it.
Place a saucepan on low medium heat, pour the heavy cream in the pan, reduce the heat and let it simmer until it reaches the temperature 90F to 110F. take it off the heat and pour over the chocolate.
Leave to stand for about 5 minutes, you not need to do anything to it during this time. After 5 minutes, add the pinch of salt and whisk until fully combined.
Cover the chocolate with a cling film and place in the fridge for about 45 minutes to 1 hour. Take it out of the fridge, stir with a spatula and also use it to frost the cake as desired.
Tips for the best chocolate cake
- Do not overmix the batter.
- Don’t be tempted to add more flour or cocoa powder because the batter is thin.
- Use the right temperature and don’t over bake the cake.
- Use room temperature ingredients
- If a recipe calls for a raising agent like baking soda or baking powder, don’t skip it. Also, remember that while you can use both in a recipe, you can substitute them for one another.
How to store homemade chocolate cake
I prefer to store my cake in the fridge as opposed to the countertop. Wrap the cake in cling film or place in an airtight container and store in the fridge for up to 5 days. Brought the cake out of the fridge some few minutes before I served it so it comes to room temperature and the frosting soft.
If you would be storing on the countertop, place the cake in a cake tin and consume within 3 days.
You can store the cake in the freezer for up 3 months but I do 1 month for optimum freshness. I mostly freeze without the frosting.
FAQS
Can I use a 7 inch cake tin for this recipe?
Yes, you can, the cake will be taller than if you used an 8-inch cake pan. Note that baking time may differ too.
how do I make buttermilk with almond milk or other dairy-free milk
to make a dairy-free buttermilk, add 1 tablespoon of lemon juice to 1 cup (250ml) of almond, soy milk or other dairy-free milk. Leave to stand for about 10 minutes so it curdles up. Stir to combine and use accordingly for your cake recipes or other recipe that call for buttermilk.
Can I use drinking chocolate instead of cocoa powder in a cake?
Yes, you can but remember they are not the same thing and that might affect the overall taste of the cake. The best chocolate cake in the world are made with real cocoa powder. Only substitute them if you could not get your hands on sweetened or unsweetened cocoa powder.
Can I use chocolate instead of cocoa powder in a cake?
Yes, you can substitute them provided you are using chocolate with a high percentage of cocoa solids. You should note that, by doing this, you might have to reduce some other ingredients like oil or butter and sugar. The overall taste of the cake may also taste fudgy-like too.
How do I keep my cake moist?
Use the specified amount of ingredients the recipe calls for. E.g. don’t add more flour or cocoa powder to a cake batter like you would with bread because it is too wet or thin. Also, use the right amount of milk, eggs, sour cream or buttermilk.
Also, you do not want to overmix the cake or overfill the bowl you are mixing the cake in.
Is chocolate cake healthy
Most foods or cake are healthy if eaten in moderation. As long as you do not eat this cake like the fat boy in Matilda, then you should be fine. A slice of chocolate cake for breakfast is completely acceptable for a treat every once in a while.
More cake and coffee recipes
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The Best Chocolate Cake Recipe
Ingredients
- 325 g all purpose flour / plain flour
- 60 g Unsweetened cocoa powder
- 2 tsp instant coffee granule or espresso power
- 1 cup (250ml) sour cream
- 3 large eggs
- 100 g brown sugar
- 250 g caster sugar
- 150 ml Vegetable oil
- ½ tsp salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tbsp vanilla extract
- 1 cup (250ml) hot boiling water
Ganache ingredients
- 400 ml heavy cream double cream
- 400 g chocolate chips or chopped chocolate bar: this could be dark semi-sweet, milk or white chocolate.
- ¼ tsp salt
Instructions
- Preheat the oven to 170C/340F: This stage is crucial for every cake baking process. You want to start off the cake at the right temperature.
- Prepare the baking tins: grease the baking tin with cooking spray or butter. Dust the cake pan with cocoa powder and tapping out the excess. I used 2 x 3 x 8 inches cake tin
- Mix the dry ingredients: place a sieve on a large mixing bowl and add all purpose flour, cocoa powder, baking soda, baking powder and salt. Sift all into the bowl and mix to combine.
- Mix the wet ingredients: to another large bowl, add vegetable oil, sour cream, vanilla extract, brown sugar and whisk to combine.
- Add both ingredients: add the dry ingredients to the wet ingredients and mix to combine. Using a spatula or wooden ladle.
- Finally, add coffee granules to a cup of boiling water, mix to combine until coffee granules or powder dissolves. Pour the coffee mixture over the cake batter and whisk to combine. The batter will look a bit thin, this is totally fine. As long as you use the specified ingredients listed in the recipe, all should go well.
- Divide the cake batter into the prepared cake tin. Tap the sides to release any trapped bubbles. Place it in the oven and bake for 30 to 35 minutes or until the cake tester inserted in the middle of the cake comes out clean.
- Remove the cakes from the oven and set aside for about 5 minutes before turning it on a cooling rack. Allow it to cool completely before frosting. Serve and enjoy! See how to make chocolate ganache for frosting below
How to make ganache
- There are 2 ways of doing it, you can either simmer the milk below boiling point or use the microwave.
- Place a saucepan on low medium heat, pour the heavy cream in the pan, reduce the heat and let it simmer until it reaches the temperature 90F to 110F. take it off the heat and pour over the chocolate.
- Leave to stand for about 5 minutes, you do not need to do anything to it during this time. After 5 minutes, add the pinch of salt and whisk until fully combined.
- Cover the chocolate with a cling film and place in the fridge for about 45 minutes to 1 hour. Take it out of the fridge, stir with a spatula and also use it to frost the cake as desired.
Video
Notes
- Do not overmix the batter.
- Don’t be tempted to add more flour or cocoa powder because the batter is thin.
- Use the right temperature and don’t over bake the cake.
- Use room temperature ingredients
- If a recipe calls for a raising agent like baking soda or baking powder, don’t skip it. Also, remember that while you can use both in a recipe, you can substitute them for one another.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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