Best Homemade Chocolate Cake Recipe
This rich chocolate cake recipe will have your friends and family asking for the recipe, guaranteed! It is a moist, two layer homemade chocolate cake covered in a fluffy whipped chocolate frosting.
You might find there are a couple of ingredients you wouldn’t expect in a chocolate cake, like cream cheese and hot water, but trust me, it is so good!
The Best Homemade Chocolate Cake (Rich, Moist and Decadent)
Is there anything better than chocolate cake? I think not! This homemade chocolate cake recipe is one of the best I have ever tasted! This chocolate cake is rich, moist and decadent. If you don’t like chocolate, this is not the recipe for you!
I have to be honest, layer cakes and I have not always been besties. I’ve had many a failed layer cake in my kitchen, and I am not embarrassed to admit it. At that point, I always just gave up and said the heck with it!
What I have finally come to find out is that you need about double the amount of frosting you think you need. Having some leftover frosting is way better than not having enough and then having to make another batch of frosting. Now that I’ve learned from my mistakes, I can pass that wisdom on to you. You’re welcome.
Ugh, you can just tell from the photos how rich and moist this chocolate cake is. You can obviously decorate it however you want, but I wanted this cake to just scream chocolate at you, so that’s why I added the candy bars on top. Totally optional.
Cutting that first slice is always the best because you get to peek inside! Yummm, this is truly the best moist chocolate cake recipe. I hope you love it as much as we do!
Why You’ll Love This Homemade Chocolate Cake
- Seriously moist. Cream cheese and melted butter in the batter keep every slice soft and tender.
- Double the chocolate. Special dark cocoa and chocolate chips go into the cake, and more of both go into the frosting.
- Light, fluffy frosting. The whipped chocolate frosting is beaten until airy, then finished with melted chocolate.
- Bakes fast. The two 9 inch layers bake in just 20 to 25 minutes at 350°F.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
For the chocolate cake
- Special dark cocoa powder: Gives the cake its deep color and bold chocolate flavor. Regular unsweetened cocoa works too, but the cake will be lighter in color and a little milder.
- Cake flour: Lower in protein than all purpose flour, so it makes a softer, finer crumb. Sift it with the cocoa so there are no lumps.
- Granulated sugar: Sweetens the cake and helps keep it moist, since sugar holds on to water as the layers bake. It also balances the slight bitterness of dark cocoa.
- Baking soda and salt: Baking soda reacts with the acidic cocoa and cream cheese to give the layers their lift, and salt makes the chocolate taste richer.
- Eggs: Use room temperature eggs so they blend smoothly into the batter instead of seizing up the butter.
- Unsalted butter: Melted and cooled, so it mixes in easily without cooking the eggs.
- Cream cheese: One of the surprise ingredients. Softened cream cheese makes the cake extra moist and rich with a slightly tight, tender crumb.
- Vanilla extract and hot water: Vanilla rounds out the chocolate. Hot tap water loosens the thick batter and helps the cocoa release more flavor.
- Semisweet chocolate chips: Stirred in by hand for little pockets of melty chocolate.
For the whipped chocolate frosting
- Unsalted butter: Softened, so it creams up smooth and fluffy. Unsalted butter lets you control the flavor, and butter that is too cold will leave little lumps.
- Powdered sugar and cocoa powder: Whisk them together before adding so the frosting stays lump free.
- Heavy whipping cream: Added a tablespoon at a time to make the frosting light and spreadable.
- Vanilla and melted chocolate chips: Melted semisweet chocolate makes the frosting silky and intensely chocolatey. This epic frosting comes from LivForCake.com.
How to Make the Best Homemade Chocolate Cake
- Prep the pans. Preheat the oven to 350°F. Grease two 9 inch round cake pans and line the bottoms with parchment paper so the layers release cleanly.
- Mix the dry ingredients. Sift the cocoa powder and cake flour into the bowl of a stand mixer. Add the sugar, baking soda and salt and stir with the paddle attachment.
- Add the wet ingredients. Mix in the eggs, butter, cream cheese and vanilla until combined, scraping the sides as needed. The batter will be very thick.
- Finish by hand. Take the bowl off the mixer and stir in the hot water and chocolate chips until the batter is smooth and glossy. Divide it evenly between the pans.
- Bake. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. A few crumbs are okay, but any wet batter means it needs more time.
- Cool completely. Let the cakes cool in the pans on a wire rack for 15 minutes, then turn them out and let them cool completely. Warm cakes will melt the frosting.
- Make the frosting. Cream the butter until smooth. Slowly add the cocoa and powdered sugar mixture, then the cream one tablespoon at a time. Add the vanilla, whip on medium for 3 minutes until light and fluffy, and stir in the melted chocolate.
- Assemble. Put a dollop of frosting on your board so the cake doesn’t slide. Set one layer on top, top side up, and spread 1/3 of the frosting over it. Add the second layer top side down so the top is level.
- Crumb coat and finish. Spread a thin crumb coat all over, filling any gap where the layers meet, and chill for 30 minutes. Add a thicker final layer, decorate and slice.
Tip: Make the cakes in advance and make sure they are completely cooled before frosting. Then chill the crumb coat for about 30 minutes so the final layer of frosting goes on smooth and crumb free.
Homemade Chocolate Cake FAQs
- Why is there cream cheese in the cake? It makes the cake extra moist and rich. You won’t taste it as cream cheese, just a tender, decadent chocolate cake.
- Can I use all purpose flour instead of cake flour? You can, but the cake will be a little denser. Cake flour gives the softest crumb.
- Can I make this cake ahead of time? Yes. Bake the layers in advance and let them cool completely, then frost when you’re ready.
- How should I store the cake? The frosting is made with butter and heavy cream, so keep the cake covered in the fridge and enjoy it within 3 to 4 days. Let slices sit out for a bit before serving so the frosting softens.
- What is a crumb coat? A thin layer of frosting that traps loose crumbs. Chilling it for 30 minutes gives you a clean base for the final layer.
- How much frosting do I really need? About double what you think. Leftover frosting is way better than running out halfway through.
- Do I have to add the candy bars on top? No, they are totally optional. Decorate the cake however you like.
- How do I know the cake is done? A toothpick in the center should come out clean or with a few moist crumbs, with no wet batter.
Moist Chocolate Cake with Whipped Chocolate Frosting
Ingredients
Chocolate Cake
- 3/4 cup cocoa powder special dark
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs room temp
- 1/4 cup melted unsalted butter cooled
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 1/2 cup hot water tap is fine
- 1/2 cup semisweet chocolate chips
Whipped Chocolate Frosting
- 2 1/4 cups unsalted butter softened
- 6 cups powdered sugar
- 3/4 cup cocoa powder special dark
- 8 tablespoons heavy whipping cream
- 1 1/2 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips melted
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees. Grease two 9 inch round cake pans and line the bottoms with parchment paper. Set aside.
- Sift together the cocoa powder and cake flour into the bowl of a stand mixer. Add the sugar, baking soda, and salt. Stir to combine with the paddle attachment. Add the eggs, butter, cream cheese, and vanilla until combined. Scrape the sides as needed.
- Take the bowl off the mixer and stir in the water and chocolate chips by hand until smooth. Evenly divide batter between the two cake pans. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. A few crumbs are okay, but any wet batter means it needs to bake longer.
- Place on wire rack to cool for 15 minutes. Take out cakes and let cool completely on the wire rack.
Whipped Chocolate Frosting
- In the bottom of a stand or hand mixer, cream the butter until smooth. Whisk together the cocoa powder and powdered sugar, slowly add into the butter a little at a time until incorporated. Scrape the sides as needed.
- Add the heavy cream one tablespoon at a time so it doesn't splatter. Add the vanilla and whip on medium speed for 3 minutes until light and fluffy. Stir in the melted chocolate until combined.
Cake Assembly
- On the decorating surface of your choice, add about a tablespoon dollop of frosting on the center. Place one of the chocolate cakes top side up. Add 1/3 of the frosting and smooth over with a spatula.
- Add the second cake on top, top side down so the top will be level. Add a thin crumb coat all over the cake. Pay attention to the sides where the cake comes together if there is a gap fill it in completely. Place in fridge for 30 minutes to set.
- Add another thicker layer of frosting to the cake, decorate as desired, cut, and enjoy!
Made this chocolate cake? Leave a star rating in the recipe card and tell us how it turned out in the comments below. Your feedback helps other bakers, and we love seeing how you decorate it.
More Recipes You’ll Love
- Red Velvet Cheesecake Cake
- Chocolate Caramel Bars
- Peppermint Chocolate Cake
- Lemon Cupcakes
- Blueberry Streusel Coffee Cake
This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.
