If you’re on the hunt for the ultimate rich, moist, and utterly indulgent chocolate cake, you’ve landed in the right place. This Decadent Chocolate Cake is every chocoholic’s dream. With deep cocoa flavor, two ultra-tender layers, and a smooth, fudgy frosting that melts on your tongue, this cake is guaranteed to satisfy every dessert craving. Whether you’re baking for a birthday, a holiday, or just because you deserve something sweet, this cake delivers a bold, beautiful chocolate punch in every single bite.
About The Recipe
Chocolate cake is always a good idea—especially when it’s done right. For years, my mom and I have been on the quest for that perfect chocolate cake. We’ve baked through countless recipes, tried every type of cocoa powder, adjusted the sweetness, experimented with coffee, and tested both simple and elaborate frostings. And after dozens of tweaks and taste tests, we’ve finally nailed it.
This cake is a step above your average chocolate cake. It’s dark and deeply flavorful thanks to a mix of cocoa and coffee, impossibly soft from the right blend of oil and eggs, and frosted with a glossy, deeply satisfying chocolate frosting that’s smooth and rich without being overly sweet.
I like to think of this cake as my go-to “celebration staple.” It’s reliable, dramatic, and so easy to make despite how impressive it looks. Whether you’re an experienced baker or a weekend warrior in the kitchen, you’ll fall in love with how this cake comes together. Just one bite and you’ll know exactly why this is one of my all-time favorite bakes.
Reasons You Will Love This Chocolate Cake
- It’s incredibly rich and indulgent.
- Moist, soft layers that practically melt in your mouth.
- Made with real brewed coffee to deepen the chocolate flavor (don’t worry, you won’t taste the coffee!).
- Glossy, fudgy frosting that’s smooth and easy to spread.
- Perfect for birthdays, holidays, dinner parties—or just a weekend treat.
- Simple ingredients, big chocolate payoff.
Equipment Needed
- Mixing bowls (medium and large)
- Measuring cups and spoons
- 9-inch round cake pans
- Stand mixer or hand mixer
- Rubber spatula
- Whisk
- Offset spatula
- Cooling racks
- Parchment paper
Ingredients
For The Cake:
- 2¼ cups (269g) all-purpose flour
- 2 cups + 2 tbsp (425g) granulated sugar
- 1 cup + 2 tbsp (99g) unsweetened cocoa powder
- 1 tablespoon (14g) baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup water
- 1 cup strongly-brewed coffee
- ½ cup vegetable oil
- 1¼ teaspoon pure vanilla extract
Ingredient Notes:
- Flour – We use all-purpose flour for structure and balance.
- Cocoa Powder – Use a high-quality unsweetened cocoa powder for a rich, chocolate-forward taste.
- Coffee – Intensifies the chocolate flavor. It won’t make the cake taste like coffee—it just deepens the overall richness.
- Oil – Helps keep the cake ultra-moist.
- Vanilla Extract – Enhances the chocolate and rounds out the flavor beautifully.
For The Frosting:
- 2 cups (397g) granulated sugar
- 1 cup (85g) unsweetened cocoa powder
- 1 cup whole milk
- ½ cup (113g) unsalted butter, cut into cubes
- ¼ cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2½ to 3 cups (283g to 340g) confectioners’ sugar
Frosting Notes:
- Corn Syrup – Adds that signature glossy finish and a bit of chewiness to the frosting.
- Powdered Sugar – Helps achieve the perfect spreadable consistency.
- Butter + Milk – Bring creaminess and balance the richness of the cocoa.
How To Make This Rich and Moist Chocolate Cake
Instructions – For the Cake
Step 1: Prep Your Pans
Start by preheating your oven to 325°F (165°C). Lightly spray two 9-inch round cake pans with nonstick baking spray, then line the bottoms with parchment paper. Spray the parchment as well to ensure easy release—this batter is sticky!
Step 2: Mix the Dry Ingredients
In the bowl of your stand mixer (or a large mixing bowl), whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
Step 3: Add Wet Ingredients
In a large measuring cup or separate bowl, combine the water and freshly brewed coffee. Add the eggs, oil, vanilla extract, and half of the water/coffee mix to the dry ingredients. Mix on low speed just until combined.
Step 4: Incorporate Remaining Liquids
Add the rest of the water/coffee mixture and mix again until fully incorporated. Then increase the speed to medium-high and beat for 3 full minutes. The batter will be thin and glossy—this is what gives it that incredible moist texture.
Step 5: Bake
Divide the batter evenly between your two prepared pans. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 6: Cool
Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto a wire rack, peel off the parchment paper, and let them cool completely before frosting.
Make the Frosting – Glossy Fudge Chocolate Frosting
Step 1: Combine Base Ingredients
In a large saucepan, whisk together the granulated sugar and cocoa powder. Stir in the milk, cubed butter, corn syrup, and salt. Place over medium-high heat and bring to a gentle boil, stirring often.
Step 2: Boil and Cool
Once boiling, let it cook for 3 minutes, stirring occasionally. Remove from the heat and let it cool at room temperature for 1 hour. Don’t skip this step—it needs time to thicken.
Step 3: Finish the Frosting
Once the mixture has cooled, stir in the vanilla extract. Begin adding the powdered sugar, starting with 2 cups. Use a mixer to beat the frosting until it’s smooth and spreadable. Add additional powdered sugar, ¼ cup at a time, until your desired consistency is reached.
Assemble Your Decadent Chocolate Cake
Step 1: Level the Cakes
Once your cake layers have cooled completely, use a serrated knife to trim any domed tops. You want flat layers for smooth assembly.
Step 2: Layer and Frost
Place one cake layer onto your serving plate or cake stand. Spread about ½ cup of the chocolate frosting on top and smooth it out evenly with an offset spatula. Place the second layer over the frosting.
Step 3: Crumb Coat and Chill
Apply a very thin layer of frosting around the entire cake to catch any loose crumbs. Chill the cake for 20 minutes—this helps lock in crumbs and gives you a clean base for the final layer.
Step 4: Final Frosting Layer
Spread a generous amount of frosting over the top and sides of the cake. Use your offset spatula to smooth it out. Pipe on a few decorative rosettes if you’d like, or keep it rustic and swoopy!
FAQ’s and Troubleshooting
Why is my cake batter so runny?
That’s totally normal! This is a very wet batter, which is what gives this cake its signature moist texture. Don’t worry—it bakes up beautifully.
Can I skip the coffee?
You won’t taste the coffee at all—it’s there to enhance the chocolate flavor. But if you need to skip it, you can use water or even milk in its place.
Why did my cake stick to the pan?
This batter is extra sticky, so parchment paper is key. Don’t skip it, and be sure to spray the pans and the parchment well.
How can I make this ahead?
You can make the cake layers a day in advance and wrap them tightly in plastic wrap. The frosted cake also keeps beautifully in the fridge for up to 5 days.
How to Store This Cake
Store this cake in a covered cake container at room temperature for 2–3 days, or refrigerate for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and then foil, and freeze for up to 2–3 months. Thaw in the fridge overnight or at room temperature for a few hours.
Decorating Ideas
- Add a sprinkle of mini chocolate chips or chocolate shavings on top.
- Drizzle with extra ganache or chocolate syrup.
- Pipe rosettes using the leftover frosting.
- Garnish with chocolate curls or cocoa dust.
- For a fancier look, top with chocolate-dipped strawberries or edible gold dust.
And there you have it—Decadent Chocolate Cake from scratch! Rich, fudgy, deeply chocolatey, and completely irresistible.
