This is it.
This is the chocolate cake I’ve been searching for:
The chocolate cake that my family asks me to make at birthdays.
The chocolate cake that I sneak a piece of at breakfast.
And in the middle of the night.
It is incredible:
A moist, tender crumb, a rich chocolate flavor, a perfect butter cream frosting.
Really. Sometimes it shows up in my dreams.
The Chocolate Cake
The batter will be very, very liquidity, so don’t let that worry you. Remember that the sugar goes in with the dry ingredients – I have left it out twice now on accident and had to remake the cake. If you are not a coffee fan, you could just use hot water, but I haven’t tried that out, so I can’t guarantee you if the cake will still be as rich and wonderful. [My husband, who hates coffee, eats this cake with the coffee in it and has never complained].
This cake is very tender, so if you want to spread the frosting on without crumbs all mixed in it, I suggest a crumb coating. There is also just enough frosting for the cake, so frost carefully. You could make more frosting, but I think any more would make it too rich. If you want to add coffee to the frosting, add a teaspoon or two of coldpress or instant coffee powder dissolved in hot tap water. You can also melt the chocolate in a microwave, just watch it carefully. When I make this I always use eggs from a small, local farm, so I feel safe using the yolk in the frosting. If you are nervous about this, you can substitute a tablespoon of corn syrup, or omit it all together (I’ve done both of those options in a pinch, and it’s turned out fine).
The Chocolate Cake
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee
- 6 oz good semisweet or bittersweet chocolate
- 1/2 pound [2 sticks] unsalted butter at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla
- 1 1/4 cups sifted powdered sugar
- Preheat the oven to 350 F. Butter two 8 inch round cake pans (make sure cake pans are at least 2 inches tall). Line with parchment paper, then butter and flour the pans (if you need a visual on this step, here is a You Tube video that is helpful.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.
- Place one layer, flat side up, on a plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
For the frosting:
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
- On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Ms. [W] takes some photos of her own.
valentines giftsThursday, February 11, 2021 at 2:43 am
looking yum. easy recipes share with us thanks.
Valentines Day Roses to MumbaiSaturday, January 30, 2021 at 6:31 am
Great chocolate cakes for occasion celebration. thanks for share recipe
Crust N CakesFriday, December 25, 2020 at 10:22 am
Very inspiring post. I really loved it. This year I will add this recipe for my local bakery And this is the recipe I’ve chosen for my customers! Looks marvelously irresistible. Thanks for shared such a post.
agresoFriday, December 18, 2020 at 12:56 am
Your cake looks soooooooo yummy. ? Cant wait to try it.
Can I substitute instant coffee powder and milk instead of the brewed coffee in the cake ?
And the frosting, you mentioned that there is just enuf… Is this enough frosting to go between the cake layers and on the top as well ?
agresoTuesday, December 15, 2020 at 8:28 pm
Hi Sarah! What do you mean when you say butter and flour the pans? Just not sure… Thanks! erin
Kevin WaltersSaturday, October 3, 2020 at 1:57 am
Can we use white choco chips for a little twist or is it a bad idea? Just asking
Cake On TimeMonday, September 14, 2020 at 1:38 am
This cake is looking so amazing. I also sale amazing cake …online cake delivery delhi
Jyoti VediTuesday, August 25, 2020 at 9:44 am
I love Cake, It’s looking so chocolaty and when I will eat it dissolve in my mouth. I will try to make it to my home.
ArchanaMonday, June 22, 2020 at 6:39 am
Can we half the recipe
teresaTuesday, June 16, 2020 at 6:48 am
I’ve been making this cake for years and always felt weird about the egg yolk….your corn syrup suggestion was perfect!
Hannah FlackTuesday, March 10, 2020 at 11:09 pm
Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun!
Mothers Day CakesMonday, March 2, 2020 at 6:45 am
This cake is looking so amazing. I must wanna try this.
Levanilla CakeTuesday, December 3, 2019 at 12:52 am
Liked this recipe, I love this chocolate cake. Really Yummy Taste!
JessicaMonday, August 19, 2019 at 1:25 pm
Do you know what the purpose of not creaming the sugar with the butter is in this particular recipe? I know that creaming results in a cake, spongy, airy like crumb so what does not not creaming it do in this case?
MahabhulekhThursday, June 20, 2019 at 12:18 am
Great post thanks for sharing
i would really try this method and thanks for sharing
sravanaThursday, May 30, 2019 at 7:26 am
Awesome!! You’ve done a fab job! Very well written! Thank You so much!
Bakersfun cakesSaturday, May 25, 2019 at 6:26 am
Nice and creative blog presented by you. I just love your presentation. I will also try to make this cake on MY HUSBAND BIRTHDAY
Moumita MallickThursday, April 18, 2019 at 11:35 pm
Chocolate cake.. What is better than this..
AnnaThursday, April 11, 2019 at 2:55 pm
Hi–I am making this cake for a friend’s birthday and wondering if it would be alright to make the cake a day in advance or whether I should wait until the morning of. If I do make the cake a day early, should I just wrap the cake in plastic wrap and frost it the day of? Just wondering the best way to keep the cake as moist as possible! Thanks!
MacallaTuesday, March 26, 2019 at 10:11 pm
Best way to store buttercream? What if I want to frost the cake later?
WinniSaturday, December 15, 2018 at 5:30 am
So chocolaty!!! this mouth-watering cake is must try …hope to make this soon at home
SarahThursday, November 29, 2018 at 4:25 pm
Hi! Any advice n freezing the cake? A fríen wants it for Christmas but I will need to make it a week ahead as I’m going away. Unfrosted I imagine?
birthday cakes in hyderabadFriday, October 5, 2018 at 7:25 am
Great blog thanks for sharing
monicaThursday, September 6, 2018 at 6:51 am
Amazing cake and recipe.
RobinSaturday, June 23, 2018 at 1:44 am
This cake is adorable. You have decorate this cake in such a unique way .
Klis CakeryWednesday, March 21, 2018 at 3:51 pm
So delicious, an instant hit with the family. Thanks for sharing.
BavneetMonday, January 15, 2018 at 11:23 pm
OMG.. this cake looks so yummy, thank you so much for sharing this blog with us. the recipe you shared with all of us is really helpful. I will also try to make this cake on this weekend. I hope that my cake looks the same as yours.
sweet smithThursday, January 4, 2018 at 7:57 am
Great post, thank you for sharing.
SandyFriday, October 27, 2017 at 5:23 am
Amazing! Thanks For Sharing this.
parth rathodWednesday, September 27, 2017 at 1:16 pm
wow the cake sounds delicious
thank you for sharing
Sonam MalhotraSaturday, August 26, 2017 at 1:12 am
loved your recipes. i am very fond of baking so everytime i am very vurious to know the recipes. you have an amazing collection. please keep posting.
DidiSunday, August 13, 2017 at 6:51 am
I made this and it was amazing. Everyone loved it. I’m glad you warned about the batter being very liquidy because otherwise I might have tried to add more dry ingredients. This is the best.
SallyTuesday, July 18, 2017 at 5:58 am
This is the best recipe for the best chocolate cake. Turns out, I’m a best cake baker now. 😛
AdrienneFriday, June 23, 2017 at 3:05 pm
This is now my go to chocolate cake. I’ve made it countless times and it always turns out amazing. Thanks Sarah, your work is beautiful (and delicious!).
Jith CatherFriday, June 23, 2017 at 12:34 am
This cake looks AAAMAZING, my husband’s birthday is this weekend and I am so going to make this cake for him! I was wondering do you need to refrigerate the frosting overnight or is it okay just left on the counter covered?? And when the cake is finished and decorated does it do well out or refrigerated? Thanks… http://www.surabhifoods.com
MelissaThursday, February 23, 2017 at 12:49 pm
This cake is beautiful, moist and delicious! It has become a long time favorite! I made it today and want to serve it tomorrow and was wondering if you’d refrigerate it or if you would leave it to room temperature..? I made the frosting with corn syrup instead of a raw egg because one of our guests is pregnant…
Thank you so much for all your gorgeous and creative recipes!
rainasiyaTuesday, January 31, 2017 at 1:07 am
Amazing recipe! Surely I will try it. online cake delivery in pune
Jenifer AnistonFriday, November 11, 2016 at 2:31 am
What a great giveaway! I entered 🙂
helenaTuesday, July 26, 2016 at 1:23 am
Absolutely amazing! Your directions were perfect! Thank you for sharing
manishSaturday, July 23, 2016 at 5:07 am
This recipe looks great, I loved it thanks for sharing
PradeeSaturday, July 23, 2016 at 3:33 am
Yummy..!! It’s easy to prepare at home,Very easy Steps , everyone Can do it easely,
plasterers bristolFriday, July 15, 2016 at 12:57 am
This looks soo good. Can’t wait to try this recipe. Many thanks.
Flowers CalcuttaWednesday, July 27, 2016 at 5:50 pm
same here but worried cause I am going to fail 🙂
cakes n craftTuesday, June 14, 2016 at 12:48 am
look like good cake
Psych NairoMonday, May 30, 2016 at 6:35 am
Just what the doctor ordered 😉 Must try it this weekend. Thanks for the post! Also love the comment on how long it keeps because that was my concern.
paulSaturday, May 21, 2016 at 4:32 am
love it, it looks delicious, thanks for sharing.
pushpendra palSunday, May 1, 2016 at 12:53 pm
yes this information very helpful this inspired me
Ava ChambersWednesday, March 2, 2016 at 5:17 am
Is it possible to make this gluten free? With maybe rye and spelt flour?
SarahThursday, March 3, 2016 at 10:00 pm
Hi Ava – I know a few people have had good luck using the Cup 4 Cup flour in this recipe, but I don’t know if straight up spelt flour would work. If you try it, let me know! I’d love to know how it turned out for you.
brianaThursday, February 18, 2016 at 1:32 pm
hi there! i’ve been making this chocolate cake non-stop for the last several weeks, different occasions keep popping up, it’s perfect. but i’ve never made the chocolate frosting you have here, i’ve done all sorts of other frostings. may i ask, does the frosting keep okay? i’d like to make the cake and frosting ahead of time for prepping/ease of making. have you ever made it and kept it on the counter or the fridge, or perhaps made and frosted the cake and then refrigerated or frozen it?
thanks for all the lovely recipes.
SarahFriday, February 19, 2016 at 1:46 pm
Hi Briana – the frosting does keep pretty well. I would keep the frosted cake in the fridge, and then let it come to room temperature before serving. It hardens up quite a bit when cold, and tastes best (I think) at room temperature. I hope that helps!
SusieMonday, February 1, 2016 at 11:10 am
I made this cake a while ago and it’s awesome! But I remember, the first time I made it, there was an extra recipe, I think in the comments or in the notes, that was some kind of lazy buttercream? Like cocoa + powdered sugar + unsalted butter, but I can’t seem to find it! And I’m not sure if there was anything else on it, or about the measurements 🙁 .
Am I crazy? Did it ever exist?
Ps: you’re my fav baker, all your recipes are wonderful! <3
SarahMonday, February 1, 2016 at 11:22 pm
Hi Susie- I don’t remember that recipe at all! But it sounds like a really good idea. 🙂 I’ll try and think if I can remember something along those lines. And, thanks so much for the kind words. I’m so glad you like the cake. -sarah
Liz JacobsTuesday, January 26, 2016 at 9:56 pm
This cake looks amazing and reminds me of a cake my Aunt used to make for me as a child. Happy memories and thanks I’ll be trying this one soon!
TonjeTuesday, November 10, 2015 at 3:08 pm
Hello! I was wondering if it would be OK to substitute the vegetable oil with melted butter? I normally prefer cakes baked with butter over the ones baked with vegetable oil as i feel that it adds a bit more roundness to the taste. Love your blog by the way!
AshwiniMonday, October 5, 2015 at 2:26 pm
what could I use instead of that an electric mixer with a paddle attachment ?
SarahMonday, October 5, 2015 at 2:48 pm
A hand held beater would work fine, as well! Or, even a whisk.
peggyMonday, September 7, 2015 at 9:05 pm
Absolutely amazing! Your directions were perfect! Thank you for this masterpiece!
PaulaSaturday, August 29, 2015 at 12:16 pm
I was wondering if you had any tips on storage and how long it keeps. I have made it today (not tasted it yet) but can’t wait to thanks x
SarahSaturday, August 29, 2015 at 8:22 pm
Hi Paula – the shelf life of the cake is 2-3 days. I usually keep it in the fridge, and then take it out and let it come to room temperature before serving. The frosting will harden in the fridge, so I think it tastes best at room temperature.
SheilaThursday, August 27, 2015 at 7:52 am
Can you tell me is plain flour used or SR flour thanks
SarahFriday, August 28, 2015 at 6:12 pm
Hi Shelia – It’s plain, all-purpose flour, not self-rising.
Lynne PoynerSaturday, August 22, 2015 at 4:47 pm
Can you convert this to metric (kg) please
SarahSunday, August 23, 2015 at 8:48 am
Hi Lynne, I do have plans to eventually have metric measurements on all the recipes on my site! In the meantime, there is this handy chart you can use: http://startcooking.com/measurement-and-conversion-charts#usmetric
Nesha JohnsonThursday, August 13, 2015 at 12:53 am
Hey Sarah, Thanx For Sharing this recipes. I made it and it was so yummy.Everyone loved this delicious chocolate cake,your cake looks so wonderful, so yummy, and I will be making this again! http://bit.ly/1P5M0wj
karishmaSunday, August 9, 2015 at 8:52 am
Hey Sarah , ive been using this recipe for all my chocolate cakes , and there’s never a day that its let me down ! Ive been requested by a very special friend to bake her an eggless version , ive looked up a lot of recipes but they dont look promising enough . Could you suggest a substitution for eggs in this recipe or any other to match up to the moistness and texture of your cake ? I would be very greatful if you could do so .
Thank you .
SarahTuesday, August 11, 2015 at 5:53 pm
Hmm. I haven’t ever tried making this without eggs, or with an egg replacer, so I’m not sure the best way to direct you! I’m so sorry, I wish I had a good answer for you. I would suggest checking out Heartbeet Kitchen or Oh LadyCakes – both these blogs are vegan and may have a cake recipe that would work.
MayraWednesday, July 8, 2015 at 6:30 pm
I love this cake ! Question can I make this cake into cupcakes and if so what are the temperatures to use ?
SarahThursday, July 9, 2015 at 9:14 pm
Hi Mayra – I’ve made this into cupcakes before. Fill each cupcake liner only halfway full – the batter rises a lot during baking, and will over flow if it is too full. I used the same oven temp for cupcakes and it worked just fine.
[email protected] birthday cakes onlineSaturday, June 6, 2015 at 6:13 am
Amazing! I love to eat this cake… I always prefer chocolate cake.
d designThursday, June 4, 2015 at 5:03 am
perfect n lovely………
IleanaThursday, May 28, 2015 at 10:47 am
Ooh yes, I love this chocolate cake! Need to make it again soon. 🙂
akankshaMonday, May 11, 2015 at 7:15 am
Hi…the cake looks truly delicious…so not helping with the diet 🙂 . is it possible to substitute egg in the cake recipe,since i can’t eat eggs .
shontelThursday, April 23, 2015 at 6:03 am
am rilly getin frustratd I’ve tried baking chocolate cakes n I’ve ended up condeming over 16 pans of cake,each always ends up so strong and touch,i’ve tried ur recipe 3 tyms i made d last one on sunday infact i cldn’t even stop the tears of agony n frustration 4rm flowing down my eyes,i rilly want 2 kw hw to mke dis cake I’ve wasted a lot of moni on this already i rilly nid ur hlp please,d lst 1 didn’t rise and had bubbles at d top of it and bcame so hard a day after,n it tastd really bad,quite alryt d sugar wz enough but der wsnt any taste of chocolate flavour,twz neither cripsy nor moist,infact ppl r bginin 2 mke fun of me n say i jst waste moni on nonsense,,please help me,i beg of u,the cocoa powder i use is called master chef n it seems it leaves a horribl taste after words and then wat does the hot water or cofee do,can i try it without using hot water please som1 shld help me,,i dnt kw wat am doing wrong, please am willing to pay 4 u 2 teach me i jst want to know how to bake a moist chocolate cake,pppplllllleeeeeaaaaaasssssseee
SarahThursday, April 23, 2015 at 10:27 am
Hi Shontel, I’m so sorry you are having trouble with this cake! I’ll do my best to help you figure this out. I haven’t ever heard of master chef cocoa powder, so I’m not sure if that is the problem or not. I use Hersey’s Special Dark cocoa powder (I’ve found it at Target and my local grocery store) and find that works really well. The hot water/coffee is important to the cake – it makes it really moist and the cake won’t turn out without it. Is your baking powder/baking soda fresh? Sometimes if it is older, it will lose it’s ability to make things rise. Is your oven working correctly? Sometimes the oven temperature can be off, and that can also cause trouble. You can pick up a cheap oven thermometer at the grocery store/Target, and that can tell you if your oven is heating correctly. What brand/kind of flour are you using? And are you making any substitutions in the recipe? Just want to check and see if that could be the problem. You can also email me at [email protected] and I can try and help you figure this out! I want you to make a great chocolate cake! -Sarah
Ayn RiggsWednesday, April 8, 2015 at 1:13 pm
Hi, you blog is wonderful! As the director of Slave Free Chocolate I was wondering if you would consider writing a about ethical cocoa and where to find it. As education and awareness is the first key for social change, you would be doing a great thing by bringing forth this issue to your chocolate loving audience. We are happy to provide you with any information you need. Warmly, Ayn
LizzyMonday, March 16, 2015 at 2:28 pm
I had some friends make this with salted buttercream frosting topped with lavender for my wedding in January. It was phenomenal. Thanks for your great recipes!
SarahTuesday, March 17, 2015 at 3:22 pm
Lizzy! I’m so glad to hear you liked the cake. xx
Cheryl @neurotic bakerTuesday, March 10, 2015 at 1:45 pm
I love you’re cake! I have a little cocoa rouge left over and I think I might try it with this recipe. I bet the buttermilk makes the cake super moist!
SydneySunday, March 1, 2015 at 11:49 am
After conducting thorough research for the best chocolate cake, I decided to go with your recipe for my dad’s birthday cake. I must say, the cake turned out exactly how I wanted it-decadent, not too sweet, and not the slightest bit dry. I made a few changes, such as using half brown sugar and half cane sugar. I decided to use a whipped chocolate ganache for the filling which complemented the flavor even more. Thanks so much for a wonderful recipe that I will no doubt use in the future! 🙂
SammieSunday, February 22, 2015 at 5:10 am
Hi, this cake looks so scrummy. I’m a huge Barefoot fan (I’ve even purchased cup measures as here in the UK we tend to weigh ingredients). My hubby and our son & two daughters, my mum, dad, sister, neighbour, ALL of my friends would love this!! I’m going to have to give it a try. Thank you for inspiring me. Sammie
LindseySunday, January 25, 2015 at 11:55 pm
My friends swear your cake is the very best.
Has anyone tried making this with gluten-free all purpose flour with any success? I am a cake lover, but unfortunately am highly allergic to wheat. Would the flavor be compromised?
Any tips are appreciated!
SarahMonday, January 26, 2015 at 10:12 pm
Hi Lindsay, I haven’t tried it with gluten-free all purpose flour. I do know that Dolly and Oatmeal made this gluten-free version of it: http://www.dollyandoatmeal.com/blog/2015/1/21gluten-dairy-free-chocolate-layer-cake-w-macadamia-mousse-coconut-whip Let me know if you do try it!
SarahMonday, January 26, 2015 at 10:13 pm
Sorry, Lindsey, not Lindsay! xx
Skylar EvansSaturday, December 20, 2014 at 9:18 am
Hey, I’ve been following your blog for a while now, and I’d like to thank you for pushing me to dive right in to the world of culinery delights. I have never before found myself so intrigued by the simplicities we once mistook for magic. In fact, you inspired me to start looking for my own means of cookery ambition. That’s when I found something…
I was browsing through Amazon (of course) and came across the most amazing cake decorating book. I kinda went to dismiss it at first, but then my younger sister decided that she wanted a copy, so we agreed to give it a go. I am so glad that we did.
This guide is a one-of-a-kind. The instructions are detailed, yet simple and easy to follow; even for someone like me! The photographs are a great accompaniment to the book. The book has helped me to enhance my abilities with cake decorating greatly, and I thought that it seemed like something that would interest you – especially seeing as I found it down to you.
Anyway, thank you for your time. Great finally getting to speak to you,
SarahSaturday, December 20, 2014 at 5:17 pm
Hi Skylar – Thanks so much for the nice note! And, I’m so glad you are experimenting in the kitchen. 🙂 I’ll have to check out the book; it sounds great. Have a lovely weekend! -Sarah
KafkaThursday, October 30, 2014 at 11:27 am
This actually looks very similar to our family birthday cake – just the dough is slightly different.. maybe I’ll have to give it a try! 😉
Without having tried it on this specific recipe, I would recommend replacing coffee with whole(!!) milk, in order to not lose any taste. That’s what I do on “our cake” (don’t like so much coffee myself and often made it for friends and family who feel the same, lots of small cousins etc..), I just add a sip of coffee to prevent everything from getting too sweet and unbalanced and fill up with milk. It works without problem.
saraThursday, September 18, 2014 at 7:05 am
This year I decided on baking my very first cake on my birthday! And this is the recipe I’ve chosen! Looks marvelously irresistible. 🙂
oh my cakeThursday, September 18, 2014 at 5:06 am
Very inspiring. I really like this.You tried something new.it is fantastic to see a useful blog.
Kelly LTFriday, September 5, 2014 at 1:26 am
Is that 350ºc or 350ºF for the oven?
SarahSaturday, September 6, 2014 at 12:08 pm
350F -sorry about that!
Poppy TreacleThursday, September 4, 2014 at 12:30 am
This looks amazing! Will defiantly be trying this recipe myself. Love chocolate cake, it’s a guilty pleasure 🙂 x
JessicaMonday, August 11, 2014 at 3:17 pm
This cake is wonderfully moist and tender! I just recently found out I could eat organic eggs (been intolerant for years!) and this was the first time I baked and ate an egg free chocolate cake in a long long time. Vegan chocolate cake is definitely more dense so this was a light and lovely change. I also loved the use of hot coffee, as it naturally enhances the chocolate flavor! It certainly did not disappoint! I left out the yolk in the frosting and subbed it for brown rice syrup which worked for me. Thank you so much for sharing!
JessicaMonday, August 11, 2014 at 3:18 pm
A non egg free cake I meant.
SarahTuesday, August 12, 2014 at 5:27 pm
I’m so glad you liked it! Thanks for stopping by and letting me know. -Sarah
nehaWednesday, July 23, 2014 at 9:34 pm
I want to make this cake this Friday for a friend’s birthday. I have Dutch cocoa powder. Do you think that will be fine? Thank you in advance.
SarahThursday, July 24, 2014 at 7:48 am
Hi Neha – I think that should be just fine. I use Hershey’s Special Dark Cocoa Powder for this cake, and it’s a mixture of natural and Dutch cocoa, and it always works. Let me know how your cake turns out!
nehaMonday, July 28, 2014 at 10:15 am
Thank you so much Sarah for your reply. I made the cake and it was the best I have ever had.
Jean O'NeillTuesday, July 22, 2014 at 10:39 pm
You are right! And Help! The Barefoot Contessa’s chocolate cake is the absolute best. I have always made it using Ghiradelli’s 100% Unsweetened Cocoa for the cake and the frosting. I did not use Ina’s frosting recipe because of the raw egg yolk but substituted Ghiradelli’s buttercream recipe. Well now they have changed their cocoa (confirmed by the company) and it is much lighter in color. This is my family’s favorite cake! Friends ask for it! What cocoa do you use for yours? Thank you!
SarahThursday, July 24, 2014 at 7:50 am
Hi Jean – I use Hershey’s Special Dark, which is a mixture of Natural and Dutch Cocoa. America’s Test Kitchen rated it as a good supermarket brand a few years ago, and I’ve been happy with it overall. I hope that helps!
Laurie StramerFriday, June 6, 2014 at 8:22 am
I had a piece of this cake for breakfast, not my usual breakfast. It just looked to tempting, it was amazing!! The best chocolate cake I ever had. Very very moist and delicious!! Thanks Sarah, and thanks Adam for sharing with the Hubbs staff.
jodi pryorFriday, May 16, 2014 at 9:53 am
I made the chocolate cake 2 days ago,and I must say the best we have ever had,my man can’t stop eating it and my boys want another one already Lol!!!!
N.Sunday, May 11, 2014 at 10:06 am
Hi. I was wondering if we had to use parchment paper or If I can just flour and butter the pan
SarahSunday, May 11, 2014 at 1:38 pm
I’ve never made it without the parchment, so I can’t honestly say. But the cake is very tender, so I think you might not want to risk just using butter and flour – the cake has a good chance of sticking to the bottom or falling apart when flipped out of the pan.
LauraFriday, April 18, 2014 at 1:25 pm
So excited to make this!
I have a question. i’d like to make a miniature, individual version of this. as long as the pans are 2 inches high, does it matter the diameter?
SarahTuesday, April 22, 2014 at 9:48 am
I think that it should work just fine – I’ve made this batter into cupcakes, and they were great. So you shouldn’t have a problem. Let me know how it works out!
Evelyn EidsathTuesday, April 8, 2014 at 8:04 pm
This recipe looks great, I plan on making it for my friend’s mother’s birthday. I want to make and frost it a day ahead, so should I store it in the fridge or would it be fine on the counter? Thanks!
SarahThursday, April 10, 2014 at 10:26 am
I usually store it in the fridge, especially if I’m using the raw egg yolk in the frosting (I have, though, left sliced pieces out on the counter for a few days after we celebrated with it, and it’s always been fine). So if you want to err on the side of caution, I’d keep it cool, and then pull it out at least an hour before serving.
SueSunday, March 30, 2014 at 10:47 am
The cake looks wonderful, and you are very good taking time to reply to all the comments.
i just wondered about the egg yolk in the icing, it does not look like the egg yolk is cooked, so it may not be safe for very old or pregnant and may not last very long, please correct me if I am wrong?
SarahSunday, March 30, 2014 at 11:07 am
Hi Sue! When I make this I always use eggs from a small, local farm, so I feel safe using the yolk in the frosting. If you are nervous about this, you can substitute a tablespoon of corn syrup, or omit it all together (I’ve done both of those options in a pinch, and it’s turned out fine). But thanks for reminding me, I should add this note to the recipe!
AshleyFriday, February 14, 2014 at 12:54 pm
Hi! I was wondering if this recipe would work for cupcakes as well?
SarahSaturday, February 15, 2014 at 11:23 pm
Hi Ashley – Yes, it does! I’ve made it into cupcakes with much success. It will make about 24. The batter is very liquidy, so I use a measuring cup to pour it into the cupcake liners.
Brianne OlsonFriday, February 13, 2015 at 12:47 pm
How much do I need to adjust the bake time to make these as cupcakes?
Thanks so much!
SarahFriday, February 13, 2015 at 12:54 pm
I would start checking them at about 13-14 minutes. I usually bake them about 15-18 minutes, but I check them early just in case.
EvaFriday, January 31, 2014 at 2:49 pm
Hi! I just made this cake for my dad’s birthday and it turned out really well! I cut half cup of sugar and cut down on quarter cup of buttermilk and coffee to maintain the ratio of dry and wet ingredients. Thanks for a great recipe – the coffee really compliments the rich chocolate flavor 🙂 I paired it with a banana cream cheese frosting – great combination! I look forward to trying more of your recipes.
ChrisWednesday, January 22, 2014 at 8:03 pm
Can I substitute regular milk or skim for the buttermilk or would that just ruin it?
SarahWednesday, January 22, 2014 at 8:53 pm
Hi Chris! The buttermilk is important – the acidity in it helps the cake to react right to the baking soda, and helps the cake to rise. If you don’t have any, you can add 1 tablespoon vinegar (or lemon juice) to the 1 cup of milk and let it sit for 5 minutes before using, or add 1 1/2 teaspoons cream of tartar to the dry ingredients (cooks illustrated just discovered this can work, as well – I haven’t tried it yet, but they tested it). I hope that helps!
CatTuesday, January 21, 2014 at 4:47 pm
I don’t drink coffee, can you substitute anything else for the coffee? Thanks.
SarahWednesday, January 22, 2014 at 10:43 am
Hi Cat! I mention in the recipe notes that ‘If you are not a coffee fan, you could just use hot water, but I haven’t tried that out, so I can’t guarantee you if the cake will still be as rich and wonderful.’ I hope that helps!
MelanieThursday, October 3, 2013 at 9:24 am
Hello again. This recipe sure is delicious! However, and this is a big however. I can NOT for the life of me stop this cake from falling in the middle. I’ve made it three times now in the last two days and i am completely stumped. My baking powder and soda are both fresh, my oven temp is spot on, I’m being very careful not to over-mix it and I’m even using the little metal flower stems in the middle of my cake. Falls every single time and not until the very end of my cooking time. I can literally watch it fall right before my eyes in the oven. Please help because I love love love the taste of this yummy chocolate and want so badly to make it work. I don’t know if it matters but I live in a very dry/high climate in northern Nevada. Should I be adjusting my baking time and temp? Thanks!
SarahMonday, October 7, 2013 at 1:45 pm
For some reason your comments didn’t show up in my inbox, I’m so sorry for a late reply! I’m not sure what could be wrong, but it’s very possible it’s the high climate. I’m not an expert at all in that, maybe a google search will help? I’ve never had this cake collapse on me before – just sink a tiny bit. I’m so sorry I’m not much help!
MelanieMonday, September 30, 2013 at 2:07 pm
Hello. I’m making a wedding cake for my best friend this week and really would like to find a reliable chocolate cake recipe. I know, I’m crazy for trying out a new recipe for her wedding cake but the other ones I have just don’t cut it. What I really like about this cake is the nice dark color! I was wondering. If I were to use hot water instead of coffee, would the cake have less of that nice rich dark color? And is the coffee taste strong or just subtle. Thank you!
KamariaMonday, August 26, 2013 at 12:18 pm
Thank you so much for the recipe! I know it’s a little late, but I just made a gluten-free, dairy-free version of this and it was AWESOME! I can’t wait to make it again.
MelanieSunday, July 14, 2013 at 11:48 am
Hello, can’t wait to make this cake sounds & looks delicious, once i have converted the measurments to uk style. Could you please tell me, is the flour self raising or plain flour?
SarahWednesday, July 17, 2013 at 11:38 pm
Melanie! I am so sorry for the late reply. The flour is plain, all-purpose flour. I hope you like it!
MelanieThursday, July 18, 2013 at 2:58 am
That’s lovely thank you, can’t wait to try it out at the weekend.
sp4rkl3zFriday, April 5, 2013 at 5:53 pm
My 4 year old has been bugging me for a chocolate cake since his birthday (I made yellow then) and I came across this on Pinterest. It is DIVINE! I decided I’m not even going to frost it…cut back on the sugar and calories (LOL). Mmmm!
SarahFriday, April 5, 2013 at 6:03 pm
I’m so glad you liked it! It is great without the frosting, I agree. 🙂
ErinThursday, April 4, 2013 at 6:02 pm
Hi Sarah! What do you mean when you say butter and flour the pans? Just not sure… Thanks! erin
SarahThursday, April 4, 2013 at 6:17 pm
Hi Erin – sometimes cake pans are buttered and floured, which is similar to greasing them with pan spray (like PAM). Basically you are going to take a little softened butter and spread it evenly around the surface of the cake pan, and up the sides (using your fingers, a paper towel, or a pastry brush), making sure to cover all of it. Then you will sprinkle a few tablespoons of flour into the pan. Move the pan around so the flour evenly coats all the butter, and then tap out any excess flour that is left. (Here’s a You Tube video explaining it also, if a visual is more helpful: http://www.youtube.com/watch?v=ARm5oDzaMAA) The parchment paper that lines the bottom will need to be greased and floured also. I hope that helps! Let me know if you have other questions.
BarbieMonday, April 1, 2013 at 10:06 pm
Hi Sarah ! Don’t mean to sound like the baking newbie (even though I am when it comes to baking from scratch) LOL … But what do you mean when you say : Instead of brewed coffee, you could substitute heated up cold press (what is heated up cold press?)
Thank you so much … Looks so yummy !
SarahMonday, April 1, 2013 at 11:00 pm
You don’t sound like a newbie! I am actually going to remove that, as it has caused some confusion. Cold press is a very strong cold-brewed coffee that I’m terribly addicted to, ha. It’s made in a toddy maker, and can also be found in a lot of coffee shops. I worked in coffee shops for over a decade, so I assumed people would know what it is, but am finding out most people don’t! If you don’t want to go the coffee route, hot water would work, although might not give the cake the same depth of flavor. I hope that helps!
PrithiSaturday, March 30, 2013 at 4:00 pm
Your cake looks soooooooo yummy. 🙂 Cant wait to try it.
Can I substitute instant coffee powder and milk instead of the brewed coffee in the cake ?
And the frosting, you mentioned that there is just enuf… Is this enough frosting to go between the cake layers and on the top as well ?
SarahSaturday, March 30, 2013 at 7:29 pm
Hello! I would say instant coffee powder and hot water would be a better option, since there is already buttermilk in the cake. And yes, there is enough frosting to go in between the cake layers and on top – there just isn’t any left over if you want to decorate it fancy, such as piping or roses. But you will have enough for the whole cake. I hope that helps!
PrithiSaturday, March 30, 2013 at 11:11 pm
Neat ! I’ll try that. Thanks a ton.
StephanieFriday, March 29, 2013 at 12:38 pm
I have 9 inch pans …. How do I compensate? Increase the recipe by 30% to accommodate larger pans or roll with it and lower the cook time?
SarahFriday, March 29, 2013 at 4:07 pm
Hi Stephanie – I think just lowering the cooking time should be fine – the cakes won’t be as high, but still taste good!
SarianaTuesday, March 26, 2013 at 9:13 am
I love this recipes, I a, going to try to make this week. Did you use unsweetened cocoa powder?
SarahTuesday, March 26, 2013 at 12:10 pm
Hi Sariana! I did use unsweetened cocoa powder. If I buy it at the grocery store, I usually pick up Hersey’s Special Dark. It’s a mixture of natural and dutch cocoa powders, and I find it’s nice in the cake. Hope that helps!
SarianaThursday, March 28, 2013 at 1:22 pm
Perfect, thank you!!!!
JessicaFriday, February 15, 2013 at 12:11 am
Have you ever tried this as a bundt cake?