This Chocolate Cake is super soft and moist and intensely chocolaty — the perfect cake for everyone who loves chocolate. It's easy to make and perfectly suitable for beginners. By the way, have you tried my air fryer chocolate cake yet?
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Photo instructions
Chocolate cake
Combine flour, cocoa, sugar, baking powder, salt, and espresso powder in a medium bowl.
Mix oil, eggs, buttermilk, and vanilla just until combined.
Then add the dry ingredients and mix until combined.
Slowly mix in hot water and stir just until combined. The water should be hot boiling. Please take care that you don't burn yourself. The chocolate cake batter will be very thin.
Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Therefore cut out circles for the bottoms and stripes for the sides. Spray a bit of baking spray underneath the stripes that it sticks to the sides.
Fill the cake batter into the two baking pans equally. Use a kitchen scale for the most accurate results. If you measure the pans, you can be sure that your cake layers will be equal in size and texture. Then bake and let cool.
Chocolate frosting
Mix butter until soft and creamy about 2 minutes.
Sift in powdered sugar and mix until creamy and combined.
Add melted chocolate and mix until smooth and creamy.
Assembling and Decorating
Cut a thin layer off the tops of your cakes to create a flat surface.
Then place one cake layer on a cake stand, turner, or serving plate. Remove about ½ cup of frosting for decoration. Spread half of the remaining frosting over the cake. Then place the second cake layer on top and spread the remaining frosting over the cake and frost the outside and the sides of the cake.
Decorate with chocolate chips and the reserved frosting. I transferred the reserved frosting to a piping bag fitted with a Wilton 32B tip and piped it on top of the cake.
Chill at least 3 hours in an airtight container in the fridge.
Expert tips for success
- For the best chocolate frosting, use just high-quality chocolate. Choose a semi-sweet (dark) chocolate of a brand you love. I love brands like Lindt, Ghirardelli, or Guittard.
- The butter for the frosting should be at room temperature. Cold butter doesn't mix well, and you would need to mix significantly longer to make it creamy.
- Let the chocolate cool down for about 10 minutes before you add it to the buttercream frosting. However, it should be still smooth and liquid though just not overly warm.
- This cake is best eaten at room temperature. Place it on the kitchen counter 15-30 minutes before serving.
Can I use natural cocoa powder?
This recipe is made with dutch-processed cocoa powder and baking powder. If you want to bake with natural unsweetened cocoa powder, then substitute 1:1. Instead of 1 tablespoon of baking powder, use 1 ½ teaspoon baking powder and ½ teaspoon of baking soda. Natural cocoa powder needs baking soda to react, and dutch-processed cocoa powder needs baking powder.
How long does it last
If you store the cake in the fridge, it will last for up to 4 days. If stored at room temperature, for up to 3 days. Always store in an airtight container.
Make ahead and freezing instructions
- Cake layers: After baking the cake layers, let cool completely. Then tightly wrap each cake layer in plastic wrap twice. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is at room temperature, make the frosting and assemble the cake as instructed.
- Whole cake: After chilling for 3 hours, place the cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic wrap twice. Make sure that everything is covered. Then wrap two layers of tin foil around until completely covered. It freezes well for up to 2 months. Unwrap the cake and thaw in the fridge overnight.
- Single slices: Place the slices in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic wrap twice until fully covered. Place in a freezer bag and remove as much air as possible. It freezes well for up to 2 months. To thaw, unwrap the cake and place on the kitchen counter for 1 hour.
More chocolate recipes to try
- Double Chocolate Muffins
- Chocolate Mousse Cake
- Triple Chocolate Ombré Cake
- Peanut Butter Chocolate Cake
- Edible Brownie Batter
- Chocolate Brownies
Recipe
Triple Chocolate Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup dutch-processed cocoa powder, spooned and leveled
- 1 ½ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling hot water
Frosting
- 1 ½ cups unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 1 ½ cups semi-sweet chocolate, melted and cooled
- 1 cup semi-sweet chocolate chips for decoration
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- Make the cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don't burn yourself! The batter will be very thin.Â
- Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
- Make the frosting: Mix butter until creamy. Add powdered sugar and mix until combined. Stir in melted chocolate until creamy. The melted chocolate shouldn't be hot. After melting, let stand 10 minutes.
- Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner or serving plate. Remove ½ cup of the frosting for decoration. Spread the half of the remaining frosting over the cake. Place the second cake layer on top and frost the outside and the sides of the cake with the remaining frosting. Decorate with chocolate chips and the reserved frosting. Chill in an airtight container in the fridge for at least 3 hours.
- Leftovers will stay fresh up to 4 days. Let cake come to room temperature before serving.
Video
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AV
HI this cake looks delicious!
Just wanted to ask you if powdered sugar is the same as icing sugar or does it means finely ground regular sugar. Thanks
Sabine
Hi, yes powdered sugar, confectioners sugar, and icing sugar are all the same. Just different terms for very fine sugar.
Dream Calendars
This is Lei from Indian and I run an online cake shop in Delhi. A moist chocolate cake is my all time favorite and I love making a variety of cakes. This cake looks amazing. Perfectly baked. Good job.
Sabine
Thank you so much, Lei! I'm happy that you like it. Chocolate is my favorite too.
Fazi
Hey ! the cake looks so yummy ????????
I just wanna know if there's any substitute for buttermilk
Sabine
Hi Fazi, Thank you so much! Instead of the 1 cup of buttermilk, you can take 1 tbsp of white vinegar or lemon juice and place it into a cup and fill the cup full with milk. 1 tbsp of vinegar or milk has 15ml and 1 cup 240ml. So you need 1 cup (240ml) liquid in total. 1 tbsp of it should be lemon juice or vinegar and the rest milk. Hopefully, that makes sense! (:
EDVALDO
I want to be like you, a super cook. What a perfect and delicious cake.
Sabine
Thank you so much, Edvaldo! I'm very happy that you like the cake!
Pooja Parmar
Chocolate chocolate chocolate, This looks lovely and I’m going to try it.
Sabine
Yay, three times chocolate! I hope you like it!
FaridabadCake
Thank you for this AMAZING recipe! This is by far my most favorite recipe from Pinterest!
Sabine
Awww, thank you so much!
Raushan Gupta
Hi there,
This is Raushan from Indian and I run an online cake shop in Delhi. A moist chocolate cake is my all time favorite and I love making a variety of cakes. This cake looks amazing. Perfectly baked. Good job.
Sabine
Hi Raushan, thank you so much for your professional opinion!
Chris Richards
Cake flour or regular flour?
Sabine
All-purpose flour is fine.
Sonya
I seriously like this cake very much 🙂 looks absolutely fantastic and there's no doubt of a delicious taste
Love the presentation too
looks terrific!!!
Sabine
Thank you so much, Sonya. I'm happy that you like it as much as I do.
Albert Bevia
I´m not a chocoholic, but this cake looks insane good and the presentation is so beautiful, I will take a couple of slices this way...seriously...great recipe
Sabine
Thanks, Albert! I thought this is just a myth that people are existing which are no chocoholics. 😉 But I'm sure you would love this cake anyway.
Karly
I need this in my life! This is absolutely gorgeous!
Sabine
Thank you, Karly!