Chocolate Lover’s Chocolate Cake
This post may contain affiliate links. Read my full disclosure policy. A dark chocolate cake with a rich and creamy chocolate frosting — this is the ultimate chocolate cake for chocolate lovers. When my kids were babies, I started a baking business specializing in cakes and cupcakes. Before I opened, I tested every chocolate and yellow cake recipe under the sun, often baking into the wee hours. My husband would wake up in the morning to find the countertops covered with sweets. He thought I’d lost my mind—little did he know I was just discovering my passion for creating recipes, which was the spark for starting my blog! This rich chocolate cake (and its chocolate cupcake version) is a standout from those early baking adventures. The cake itself is wonderfully simple—a one-bowl wonder that yields a tender, deeply chocolate crumb. And the frosting, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most chocolate frostings, which can be temperamental and take hours to set. This is my son, Zach’s, favorite cake. “My search for the ultimate chocolate cake is over!” What You’ll Need To Make Chocolate Cake For the Cake All-Purpose Flour: The base of the cake; spoon the flour into your measuring cup and level it off with the back of a knife to ensure accuracy. Granulated Sugar: Adds sweetness and helps create a moist and tender crumb. Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. Note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity. Baking Powder and Baking Soda: These leavening agents help your cake rise (understand the difference between baking soda vs baking powder). Eggs: Add structure, richness, and stability to the batter. Vegetable Oil: Adds moisture; oil-based cakes tend to stay moist longer than those made with butter. Sour Cream: Adds richness and a subtle tang. Vanilla Extract: Complements the chocolate flavor. Jump to the printable recipe for precise measurements All-Purpose Flour: The base of the cake; spoon the flour into your measuring cup and level it off with the back of a knife to ensure accuracy. Granulated Sugar: Adds sweetness and helps create a moist and tender crumb. Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. Note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity. Baking Powder and Baking Soda: These leavening agents help your cake rise (understand the difference between baking soda vs baking powder). Eggs: Add structure, richness, and stability to the batter. Vegetable Oil: Adds moisture; oil-based cakes tend to stay moist longer than those made with butter. Sour Cream: Adds richness and a subtle tang. Vanilla Extract: Complements the chocolate flavor. Jump to the printable recipe for precise measurements For the Frosting Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand. Butter: The base of the frosting; make sure it’s softened but still cool. Confectioners’ Sugar: Dissolves easily, preventing any grittiness in the frosting. Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor. Light Corn Syrup: Adds gloss and sheen to the frosting; it also helps stabilize the texture. Vanilla Extract: Adds warm, aromatic flavor. Jump to the printable recipe for precise measurements Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand. Butter: The base of the frosting; make sure it’s softened but still cool. Confectioners’ Sugar: Dissolves easily, preventing any grittiness in the frosting. Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor. Light Corn Syrup: Adds gloss and sheen to the frosting; it also helps stabilize the texture. Vanilla Extract: Adds warm, aromatic flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the Cake Layers In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, and sour cream. Mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake layers in the pans on a rack for 10 minutes, then invert onto a wire rack to cool completely. Step 2: Make the Frosting Place the chocolate in a microwave-safe bowl. Cook in short bursts, stirring in between, until the chocolate is melted. In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt. Process until smooth, about 30 seconds, then add the corn syrup and vanilla. Process until just combined, then add the lukewarm melted chocolate and pulse until smooth and creamy. Once the cakes are cool, place one layer on a serving plate and spread 3/4 cup frosting over it. Add the second layer and spread the remaining frosting over the top and sides. The cake keeps for a few days in a cake dome or airtight container; freeze the cake layers for longer storage. You May Also Like RecipeComments (253)Add Comment Recipe Comments (253) Add Comment Ingredients For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled off with knife 2 cups granulated sugar 1 cup unsweetened natural cocoa powder, such as Hershey’s 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 2 large eggs, lightly beaten ½ cup vegetable oil 1 cup sour cream 1½ teaspoons vanilla extract 1 cup boiling water 2 cups all-purpose flour, spooned into measuring cup and leveled off with knife 2 cups granulated sugar 1 cup unsweetened natural cocoa powder, such as Hershey’s 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 2 large eggs, lightly beaten ½ cup vegetable oil 1 cup sour cream 1½ teaspoons vanilla extract 1 cup boiling water For the Frosting 8 ounces semi-sweet or milk chocolate, broken into small pieces (see note) 2½ sticks (20 tablespoons) unsalted butter, softened but still cool 1¼ cups confectioners' sugar ½ cup unsweetened natural cocoa powder, such as Hershey’s ⅛ teaspoon salt ¾ cup light corn syrup 1 teaspoon vanilla extract 8 ounces semi-sweet or milk chocolate, broken into small pieces (see note) 2½ sticks (20 tablespoons) unsalted butter, softened but still cool 1¼ cups confectioners' sugar ½ cup unsweetened natural cocoa powder, such as Hershey’s ⅛ teaspoon salt ¾ cup light corn syrup 1 teaspoon vanilla extract Instructions For the Cake Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.) In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting. Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.) In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined. Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting. Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature. For the Frosting Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool. In a food processor, process the butter, confectioners’ sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal). Make-Ahead/Freezing Instructions: The cake can be made up to one day ahead of time and stored in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake. Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool. In a food processor, process the butter, confectioners’ sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix. The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal). Make-Ahead/Freezing Instructions: The cake can be made up to one day ahead of time and stored in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake. Nutrition Information Powered by Per serving (16 servings) Calories: 550 Fat: 30 g Saturated fat: 15 g Carbohydrates: 73 g Sugar: 55 g Fiber: 4 g Protein: 5 g Sodium: 320 mg Cholesterol: 69 mg Per serving (16 servings) Calories: 550 Fat: 30 g Saturated fat: 15 g Carbohydrates: 73 g Sugar: 55 g Fiber: 4 g Protein: 5 g Sodium: 320 mg Cholesterol: 69 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmerican Cakes, Pies & Tarts Dessert American