Best Chocolate Cake
This chocolate cake is rich, moist, and packed with deep chocolate flavor - so easy, yet so impressive! Whether it’s for a birthday or a last-minute craving, this foolproof recipe will be your go-to. 🍫🎂
Servings: 12 slices
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup unsweetened cocoa powder (NOT Dutch-processed)
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder instant coffee granules, OR ½ teaspoon chai spice mix
- 1 cup sour cream
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1½ teaspoons vanilla extract
- ½ cup hot coffee
- 2 oz melted dark chocolate
Instructions
- Prep: Preheat oven to 350°F. Grease two 9-inch cake pans, line bottoms with parchment paper rounds - if parchment isn’t nonstick, spray with nonstick cooking spray.
- Dry ingredients: In a large mixing bowl (or bowl of a stand mixer), whisk together 1¾ cups all-purpose flour, ¼ cup cornstarch, ¾ cup unsweetened cocoa powder, 1 cup granulated sugar, 1 cup dark brown sugar, 1½ teaspoons baking soda, 1½ teaspoons baking powder, 1 teaspoon fine sea salt, and 1 teaspoon espresso powder (or chai spice mix) until well combined.
- Add wet ingredients: Using a handheld or stand mixer fitted with a whisk attachment, mix 1 cup sour cream, ½ cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1½ teaspoons vanilla extract on medium-high speed into dry ingredients until fully combined.
- Add coffee and chocolate: In a heatproof cup, whisk together ½ cup hot coffee and 2 oz melted dark chocolate until smooth. Slowly pour into the batter, whisking or mixing on low speed until fully combined. The batter will be thin.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Like my chocolate honey cake, these cakes may slightly collapse in center.
- Cool: Remove the cakes from the oven and place them on a wire rack. Remove from the oven and allow to cool for 30 minutes, remove from the pan and cool completely. Frost with Chocolate Buttercream Frosting, Whipped Ganache or your favorite frosting.
Notes
Ingredient notes
- Natural cocoa powder – No Dutch-processed; it affects leavening.
- Sour cream & buttermilk – Keep the cake extra moist. Swap with yogurt if needed.
- Hot coffee – Enhances chocolate flavor but won’t make the cake taste like coffee. Use hot chai tea or hot water if avoiding coffee.
Recipe tips
- Measure correctly – Spoon & level flour, pack brown sugar, and use a scale for accuracy.
- Room temp ingredients – Ensures a smooth, even batter.
- Don’t overmix – Mix until just combined for a light, fluffy cake.
- Check freshness – Expired baking powder/soda = flat cake.
- Cool completely – Warm cakes melt frosting!
Storage & freezing
- Room temp – Store unfrosted cakes wrapped for 2 days.
- Fridge – Keep frosted cake covered for 3 days.
- Freeze layers – Wrap & freeze for up to 2 months.
- Freeze frosted cake – Chill, wrap, and freeze for 1 month.