This Decadent Chocolate Cake is intensely rich, incredibly moist, and packed with deep chocolate flavor in every bite. Made with cocoa powder, hot coffee, and a velvety chocolate buttercream frosting, it’s the ultimate celebration cake for birthdays, holidays, or whenever a serious chocolate craving strikes.
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling & Frosting Time: 1 hour
- Total Time: 2 hours
- Servings: 12–14 slices
Nutrition (Per Slice)
- Calories: 520 kcal
- Protein: 6g
- Carbohydrates: 62g
- Fat: 28g
Ingredients
For the Chocolate Cake
- 2 cups (240g) all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (100g) Dutch-process cocoa powder, sifted
- ½ cup (120ml) vegetable oil
- 1½ cups (300g) granulated sugar
- ½ cup (110g) light brown sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ cup (120g) sour cream, room temperature
- ½ cup (120ml) milk, room temperature
- 1 cup (240ml) hot coffee
For the Frosting
- Chocolate buttercream frosting of choice
Instructions
1. Prepare the Pans
Preheat the oven to 175°C (350°F).
Grease and line two 8-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and baking powder.
Set aside.
3. Make the Chocolate Base
In a separate large mixing bowl, beat the butter, cocoa powder, vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla extract and sour cream.
4. Combine the Batter
Add half of the dry ingredients to the wet mixture.
Pour in the milk and mix gently.
Add the remaining dry ingredients and mix until just combined.
Slowly pour in the hot coffee and stir until the batter is smooth. The batter will be thin.
5. Bake
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool
Allow the cakes to cool in the pans for 10 minutes.
Transfer to a wire rack and cool completely.
7. Frost the Cake
Spread chocolate buttercream frosting between the cake layers.
Frost the top and sides of the cake.
Decorate as desired.
Storage Tip
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Bring to room temperature before serving for the best texture and flavor.
Serving Tip
Serve with fresh berries, a scoop of vanilla ice cream, or a hot cup of coffee for the ultimate chocolate dessert experience.
