Few desserts command attention like an all-chocolate cake—rich, moist, and unapologetically indulgent. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cake delivers deep chocolate flavor in every bite. What makes it stand out? It’s a triple threat: moist chocolate cake layers, luscious chocolate frosting, and optional chocolate ganache drizzle. This is chocolate cake elevated to its most luxurious form.
If you’ve been searching for the ultimate chocolate experience, this from-scratch chocolate cake recipe is your answer. It’s easy to make, uses pantry staples, and always earns rave reviews.
Table of Contents
Ingredients and Their Roles
For the Chocolate Cake Layers
- 1¾ cups (220g) all-purpose flour
Provides structure and the perfect crumb texture for the cake. - ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
The key to deep, rich chocolate flavor. Dutch-processed cocoa adds smoothness and a darker hue. - 2 cups (400g) granulated sugar
Sweetens and helps the cake retain moisture. - 1½ tsp baking powder + 1½ tsp baking soda
These leavening agents work together to create lift and a tender crumb. - 1 tsp salt
Enhances all the chocolate notes and balances the sweetness. - 2 large eggs (room temperature)
Bind the ingredients and add richness. - 1 cup (240ml) buttermilk (room temperature)
Adds tang and moisture, helping activate the leaveners. - ½ cup (120ml) vegetable oil
Keeps the cake extra moist and soft. - 2 tsp pure vanilla extract
Adds depth and rounds out the chocolate flavor. - 1 cup (240ml) boiling water with 1 tsp instant espresso powder (optional but recommended)
Deepens the chocolate flavor and makes the batter extra smooth and fluid.
For the Chocolate Frosting
- 1 cup (226g) unsalted butter, softened
Provides a creamy base for the frosting. - ¾ cup (65g) unsweetened cocoa powder
Infuses the frosting with intense chocolate flavor. - 3½ cups (420g) powdered sugar
Sweetens and thickens the frosting for a spreadable consistency. - ¼ cup (60ml) heavy cream (plus more as needed)
Gives the frosting a silky texture and helps it whip up light and fluffy. - 2 tsp pure vanilla extract
Enhances the overall flavor and sweetness. - Pinch of salt
Balances the chocolate’s richness and intensifies flavor.
Optional Chocolate Ganache Drizzle
- ½ cup (120ml) heavy cream
- 1 cup (170g) semi-sweet or dark chocolate chips
Melt together to create a shiny, luxurious finish.
Step-by-Step Instructions
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly dust with cocoa powder to prevent sticking.
Step 2: Make the Cake Batter
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, combine eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gradually add the boiling water mixed with espresso powder, stirring slowly to incorporate. The batter will be thin—this is normal and ensures a moist cake.
Step 3: Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Frosting
- In a large bowl, beat butter until creamy and fluffy.
- Sift in cocoa powder, then add powdered sugar, cream, vanilla, and salt.
- Beat on medium-high speed until fluffy. Adjust with more cream or powdered sugar for desired consistency.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread a generous amount of chocolate frosting over the top.
- Add the second cake layer and frost the top and sides.
- If using, pour ganache drizzle over the top and let it cascade down the sides.
Why This Recipe Is Loved
This all-chocolate cake is moist, intensely chocolatey, and incredibly satisfying. Its balanced sweetness and melt-in-your-mouth texture make it a go-to favorite for birthdays, holidays, or any chocolate craving.
Pro Tips for Success
- Use room-temperature ingredients for a smoother batter and more even baking.
- Don’t overmix the batter once the wet and dry ingredients are combined—this keeps the crumb tender.
- Espresso powder is optional, but it seriously enhances the chocolate depth without making the cake taste like coffee.
- Cool the cake completely before frosting to avoid melting the frosting.
Serving Suggestions
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add fresh raspberries or cherries for a fruity contrast.
- Pair with a glass of cold milk, coffee, or red wine for a grown-up dessert experience.
Conclusion: Your New Go-To Chocolate Cake
This all-chocolate cake recipe is the ultimate dessert for chocolate lovers. It’s easy to make, uses real ingredients, and delivers a bakery-quality result every time. Whether it’s for a celebration or a personal indulgence, this cake never fails to impress. Try it once, and it will become your signature dessert—guaranteed to outshine any store-bought version.
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Frequently Asked Questions About All-Chocolate Cake
1. Can I make this all-chocolate cake in advance?
Yes, this cake is perfect for making ahead. You can bake the cake layers up to 2 days in advance—just wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made ahead and refrigerated for up to 3 days; bring it to room temperature and re-whip before using. The fully assembled cake can be stored in the refrigerator for up to 4 days.
2. Can I use natural cocoa powder instead of Dutch-processed?
While natural cocoa powder will work, Dutch-processed cocoa gives a smoother, richer flavor and darker color. If using natural cocoa, keep in mind that it’s more acidic and may slightly affect the rise and flavor. For best results, stick with Dutch-processed cocoa powder in this recipe.
3. How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Brands like Bob’s Red Mill or King Arthur’s Measure-for-Measure work well. Always check that your other ingredients (like cocoa powder and baking powder) are labeled gluten-free.
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