Decadent Chocolate Cake Recipe

Introduction

This decadent chocolate cake is rich, moist, and full of deep chocolate flavor. Perfect for celebrations or when you simply need a chocolate fix, it’s easy to make and sure to impress.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature)
• 1 cup whole milk (or buttermilk)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• For the frosting: 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ¼ cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even mixing.
3. Step 3: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
6. Step 6: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
8. Step 8: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, mixing until smooth and fluffy. Stir in vanilla and a pinch of salt.
9. Step 9: Once the cakes are fully cooled, spread frosting over one layer, top with the second layer, and finish by frosting the top and sides of the entire cake.

Tips & Variations

• For an extra moist cake, substitute half of the vegetable oil with melted butter.
• Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
• Use buttermilk instead of whole milk for a tangier taste and tender crumb.
• Decorate with fresh berries or chocolate shavings for a beautiful finish.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Before serving, bring it to room temperature for the best texture. You can also freeze the cake layers (unfrosted) wrapped tightly for up to 3 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this cake?

All-purpose flour works best for this recipe, but you can substitute with gluten-free flour blends designed for baking, keeping the same quantity. The texture may vary slightly.

How do I make sure the cake stays moist?

Be careful not to overmix the batter and avoid overbaking. Using oil instead of butter in the batter also helps maintain moistness. Adding buttermilk instead of regular milk adds tenderness and moisture as well.

Decadent Chocolate Cake Recipe

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★★★★★

4.8 from 453 reviews

This Decadent Chocolate Cake is a rich, moist dessert perfect for any chocolate lover. Featuring a deep cocoa flavor enhanced by a smooth, creamy frosting, this cake combines classic ingredients with straightforward preparation to yield a crowd-pleasing treat ideal for celebrations or indulgent weekends.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup whole milk or buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract

Frosting

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup whole milk
• 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix to combine evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs until light, then mix in the milk, vegetable oil, and vanilla extract until smooth.
4. Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined and the batter is smooth without overmixing.
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating until fluffy. Stir in vanilla extract.
8. Assemble: Place one cake layer on a serving plate, spread a layer of frosting over the top. Add the second cake layer and frost the top and sides evenly.
9. Serve and Enjoy: Slice and serve the cake at room temperature. Store leftovers in an airtight container at room temperature or refrigerated for up to 5 days.

Notes

• For richer flavor, use buttermilk instead of whole milk.
• Make sure eggs are at room temperature for better batter consistency.
• Do not overmix the batter to keep the cake tender.
• Allow cakes to cool completely before frosting to prevent melting.
• You can add a pinch of espresso powder to enhance the chocolate flavor.
• Store frosted cake in an airtight container to maintain freshness.

Keywords: chocolate cake, moist chocolate cake, homemade chocolate cake, chocolate frosting, rich chocolate cake