Best Chocolate Cake

Recipe By Tessa Arias
September 5th, 2018
4.77 from 81 votes
4.77 from 81 votes

This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter.  Download my free Buttercream guide here!

Yield: 12 servings

Prep Time: 20 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: Loaded with chocolate flavor and just the perfect balance of sweetness.
Texture: Crazy moist, tender, and fudgy with the silkiest and creamiest frosting ever!
Ease: The cake batter is crazy quick & easy. The frosting is a little more involved, but totally doable.
Pros: Best ever chocolate cake… need I say more?!
Cons: Nope, none.
Would I make this again? Of course, this is already my go-to recipe.

I have a confession to make. I’m not a big cake fan. As a professional baking blogger I know this is basically heresy.

But I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie.

Best Chocolate Cake with Swiss Meringue Buttercream on a cake stand

But not this cake.

Oh no, I could eat this cake weekly… for eternity!

When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. That’s how fudgy it is.

Rich slice of the best chocolate cake recipe with a fork taking a bite

The cake batter itself is so crazy easy to whip up. You don’t even need a mixer for the batter. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.

You could totally have fun and get creative with flavors and fillings here as well. Maybe add some orange zest to the cake & frosting, some raspberries or jam to the filling, or some salted caramel for good measure?

But sometimes there’s nothing better than pure chocolate indulgence. You’ll want to go totally Matilda on this cake!

Learn how to make the BEST Chocolate Cake:

I hope you make this chocolate cake from scratch for someone special soon!

By the way, if you’re looking for a special BIRTHDAY CAKE recipe this one is my fave.

Silky smooth chocolate Swiss Meringue Buttercream for the Best ever chocolate cake!

How to Make the BEST Chocolate Cake – Recipe Tips

What kind of chocolate is best in chocolate cake?

We can’t make the best chocolate cake without paying attention to the chocolate ingredients! The cake contains both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate. Just make sure you’re using the highest quality chocolate you can.

Do I have to use Dutch-process cocoa powder?

I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

So why am I using Dutch-process cocoa with baking soda for this recipe? Shouldn’t it be baking powder? The Dutch-process cocoa has more fat than most grocery store natural cocoa powder products, so it’s actually used for flavor and moisture in this specific recipe. The vinegar in this recipe activates the baking soda. Do not substitute.

You can find Dutch-process cocoa at many gourmet food stores, like Target, Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!

If you can’t find it, you can use regular unsweetened cocoa powder, just remove the vinegar in the recipe completely.

Why is there espresso powder in chocolate cake? Can I omit it?

You may have seen a few chocolate cake recipes that utilize hot water or even hot coffee. When the hot liquid is combined with the cocoa powder, it helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.

In this recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually tasting like coffee.

Alternatively, you could use strong hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner. If you don’t like coffee or espresso, just use hot water and omit the espresso powder completely.

How to Make a Chocolate Cake Moist:

The ingredients below all help to create a moist, tender, and fudgy cake.

Oil vs. Butter in Chocolate Cake

This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesn’t have any off flavors.

Feel free to use melted coconut oil instead of vegetable oil!


This recipe uses a combination of granulated and brown sugars, which creates a cake that’s flavorful, moist, and fudgy. Brown sugar is my hygroscopic, which basically means it draws and attracts moisture more than granulated white sugar. I also like the slightly complex butterscotch flavor it adds.


The more whole eggs a cake recipe has, the richer it’ll be. Since the egg yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helped increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.

Can I bake a chocolate cake without eggs?

Eggs are a critical part of this particular recipe. If you replace them with a substitute you’ll likely end up with a texture that’s much less rich and fudgy. However, if you can’t have eggs then my friend Gemma has a great tutorial on replacing eggs in baking recipes.

Why use sour cream in chocolate cake?

This also adds such a lovely richness and balance of flavor to cake. It helps make the cake more tender and fudgy. Be sure to use full fat sour cream that’s at room temperature.

Can I substitute the sour cream?

Full fat plain Greek yogurt also makes a fine substitute if you don’t have sour cream.

Swiss Meringue Buttercream Frosting

This recipe uses my all time favorite frosting: Chocolate Swiss Meringue Buttercream. It is a little more advanced, but the result is a frosting so silky, smooth, creamy, and not-too-sweet that it’s 100000% worth the effort. The ingredients & directions are included in the cake recipe below, but I also have an entire step-by-step tutorial on how to make chocolate Swiss meringue buttercream here.

I think the best part about this buttercream frosting is how easy it is to work with. It literally just glides right onto the cake effortlessly. Since it is so silky, though, it’s not the best frosting to use for any super intricate cake decorating.

If you don’t want to make Swiss Meringue Buttercream, you could use make a double batch of this dark chocolate buttercream instead.

How to Make Cake Ahead of Time

Cake layers:

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Defrost overnight in the fridge.


Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Do I have to keep chocolate cake refrigerated?

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for up to 2 days. Cover with a cake keeper to keep the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.

I personally don’t worry about keeping frosting at room temperature since the sugar acts as a preservative, but if this concerns you then just keep the cake in the fridge.

How Can I Turn This Into Cupcakes?

Lucky for you, I already have a best ever chocolate cupcake recipe here! It’s the same base as this recipe.

Bite taken out of the best fudgy chocolate cake

More Cake Recipes:

My Favorite Cake Tools

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Photos by Ashley McLaughlin.

4.77 from 81 votes

How to make
Best Chocolate Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter.  Download my free Buttercream guide here!


For the cake:

  • 8 ounces (227 grams) bittersweet chocolate, finely chopped
  • 2/3 cup (57 grams) Dutch-process cocoa, sifted
  • 2 teaspoons instant espresso powder*
  • 1 cup boiling water
  • 1 3/4 (222 grams) cups all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) sour cream, at room temperature
  • 1/2 cup vegetable oil*
  • 4 large eggs plus one egg yolk, at room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract

For the frosting:

  • 2/3 cup (133 grams) granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon salt
  • 3 sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
  • 12 ounces (340 grams) semisweet chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract


Make the cake:

  1. In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  2. Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.

  5. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.

Make the frosting:

  1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
  2. Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
  3. Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.


  1. Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all of the cake layer, pushing it out over the edge just slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

Recipe Notes

If you don’t have espresso powder, you can use 1 cup hot coffee in place of the powder + boiling water. This recipe uses vegetable oil, make sure it’s fresh and doesn’t have an off smell before using.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Eileen — November 15, 2019 at 10:41 am

    My family recipe is very similar. I made it today and the melted cocoa turned into flecks, did I add it to the mix before it was cool enough?

  2. #
    Tania — November 13, 2019 at 3:37 pm

    is this in us measurements? I am from australia, would the same measurements work for metric cups?

  3. #
    Cathy — October 11, 2019 at 9:58 am

    I was tickled to see the Guittard cocoa powder. I learned the hard way that all white baking chips are NOT the same. The only brand that I have found in local grocers that actually has COCOA BUTTER in the white chips is Guittard Choc au Lait.. The famous brand of chocolate chip cookie fame, and the famous brand from San Franscisco each sell white BAKING chips. They have NO cocoa butter in them. I made the mistake of using them for my white chocolate fudge, as well as a couple other recipes, and they are a sad imitation. They simple taste sweet, but don’t have the white chocolate flavor I crave because there is no cocoa butter in them. I use those brands often with regular chocolate chips, but I will not substitute anything else for Guittards white chocolate chips…they are awesome!! Their other chocolate chips are fabulous too…I love the milk chocolate and the extra dark chocolate chips. Yummy. (No, I don’t work for Guittard or have any family or friends who do!)

  4. #
    Usha Baskaran Pillai — October 9, 2019 at 8:53 pm

    Hi Tessa,

    I baked this cake last night and it’s amazing. So yummy. I had a slice and now I’m craving for more :). I skipped the expresso powder and just used boiling water and did not add the additional egg yolk. The chocolate used was not bittersweet, so the cake is a little too sweet to my liking but I will make the necessary adjustments to the sugar the next time around. This recipe is definitely a keeper. Thank you so much Tessa for sharing this with us.

  5. #
    Mary — October 6, 2019 at 10:57 am

    I was wondering if I can make this in an 8” square tin? This is all I have on hand (student life) and I really want to make this for a friend’s birthday!! I was wondering how this may affect baking time and stuff?
    Also can I use AP flour instead of cake flour? Kinda tough to find it here.

  6. #
    Ritika — October 1, 2019 at 5:02 am

    It is a great recipe to bake a Chocolate Cake. I have tried cooking this cake the first time by following this recipe. Thanks for sharing the recipe. I always order online cake by Cakegift, now this time I have baked a  cake by myself.

  7. #
    Supriya Kutty — September 17, 2019 at 10:43 pm

    Great Post! I am fond of chocolate cakes and I usually prepare them at home. I was checking out recipe and landed here found the recive very intersting and delicious. I’ve saved it to share it with my friends and will share it after making one out from it. Thanks for sharing the post It was lovely!

  8. #
    Ankit — September 16, 2019 at 11:41 pm

    This is the world best chocolate cake ever I have eaten so far! Seriously! I am glad that I have made this cake for my brother on his birthday by following this recipe.

  9. #
    Ankit — September 16, 2019 at 11:02 pm

    Firstly I give you five-star because of your recipe. This is the best cake I have had. I made this cake yesterday, thanks for sharing your recipe.

  10. #
    Rodella — September 13, 2019 at 5:54 am

    When you say white vinegar could I use distilled vinegar?

  11. #
    Jessica — September 10, 2019 at 11:19 am

    Hello Tess. Please can I substitute butter milk for sour cream

  12. #
    betty alcock — September 4, 2019 at 12:04 am

    best choc cake ever so moist

  13. #
    Grace Salinger — July 26, 2019 at 5:45 am

    can this cake be made in a 9×13 sheet pan, and if so, what would the bake time be? It looks awesome, can’t wait to try it.
    Looking forward to your reply,
    Thank you,

  14. #
    Steve — July 9, 2019 at 12:43 am

    This was an amazing cake. The texture was just perfect and it was soo moist. The cake itself was very decadent and so rich in chocolate

  15. #
    Kim — July 4, 2019 at 7:04 am

    Can I substitute gluten free all purpose flour for the regular flour?

  16. #
    SELMA DUFFY — June 30, 2019 at 6:25 am

    This is the best cake I have had ! Thank you Tessa you are the Best!

  17. #
    Tina — June 24, 2019 at 9:00 am

    This cake is fabulous! It’s very rich, but so worth it. I am in love with the Swiss meringue buttercream and will probably never make American buttercream again. The first time I made this, the buttercream looked curdled and I thought there was no way this would work. I left the mixer to keep doing its thing and it eventually came together wonderfully. The second time, the buttercream came together right away, but it was a little soft going on the cake. Putting the cake in the fridge after a crumb coat and putting the buttercream in the fridge solved the issue. I used the egg white left from the extra egg yolk from the cake, as well as carton egg whites. It all came together and was so delicious. Thank you for this recipe!

    • #
      Tessa — June 24, 2019 at 10:00 am

      Hi Tina, thanks for sharing your experiences! I’m so pleased you’ve enjoyed the recipe.

  18. #
    Sandra — June 20, 2019 at 4:33 pm

    Can this be made in a 9×13 pan. Want to make a half slab cake for decorating.
    Lots so good.

    • #
      Emily Leishman — April 29, 2021 at 5:36 pm

      Yep, it should work in a 9×13

  19. #
    Alexa — June 8, 2019 at 2:11 pm

    Made this for my sister’s Baby Shower, such a hit! Will totally make it again.
    Thank you for sharing this great recipe.

  20. #
    Diana Taylor — May 22, 2019 at 6:26 am

    i made this cake yesterday and let ,e tell you it is so good amazing love it love it thanks for sharing your recipe

  21. #
    Gloria — May 3, 2019 at 7:16 pm

    I made it exactly as is. Perfect! It was a real crowd pleaser. Five stRs for sure.

  22. #
    Queenette — May 1, 2019 at 9:29 am

    Hello, please can this cake stay up to a week or two in the fridge when it’s plain? And how long can it also last when frosted? Thanks

    • #
      Tessa — May 2, 2019 at 12:02 pm

      Please see the detailed instructions for how to make this cake ahead of time at the bottom of the pink box in the blog post.

  23. #
    Tash Blackman — April 26, 2019 at 2:23 pm

    My son doesn’t eat cake anymore and cut himself a slice in secret (my jaw dropped when he walked past with a plate). He said to me yesterday it was the best cake he had eaten in his whole life. He’s only 8 but I should also mention the other 14 people also devoured it too. Easy to make, deliciously moist, and will definitely be my go to from now on!!

    • #
      Tessa — April 28, 2019 at 8:53 am

      Haha! I love that!! Thanks for sharing 🙂

  24. #
    Fion — April 25, 2019 at 2:58 am

    Hi I want to ask if ,if I didn’t have white vinegar what should I do

  25. #
    Kathy — April 20, 2019 at 9:53 pm

    My ingredients are now ready to bake this for Easter. Can i use square aluminum pan and not 8 inch round pan? Will there be any changes in texture and result of using a different pan size? Thank you

  26. #
    Jacob Lewis — April 17, 2019 at 10:50 pm

    Delicious… yes, this one is the best chocolate cake. This cake is suitable for any function like marriage anniversary, birthday celebration. Thank you very much for sharing with us

  27. #
    Carol Miller — April 16, 2019 at 1:02 pm

    My icing came out a little too runny. taste great, but won’t spread but will run slightly, like a drip icing. Is there any way to thicken it? Help

    • #
      Tessa — April 16, 2019 at 5:04 pm

      Hi Carol – did you see this line in the recipe? “If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.” That will also help thicken it up then you can continue beating until it’s the right consistency.

  28. #
    Skrem — April 7, 2019 at 5:59 pm

    Made this with natural cocoa powder instead of dutch. Kept the baking soda but omitted the vinegar. Baked 40mins, came out PERFECTLY. 10/10 would recommend, this will now be my forever go-to chocolate cake recipe!

  29. #
    Karen — March 4, 2019 at 6:52 pm

    Hi! Looks like a great recipe! Have always wondered when using egg in frosting recipes where egg isnt really cooked, is it safe to eat? Can you get salmonella from that kind of frosting?? What cooks the egg whites? Thanks!

    • #
      Tessa — March 6, 2019 at 2:37 pm

      The egg whites are cooked to 150°F in this recipe! Read the directions for the frosting 🙂

  30. #
    Sonia — February 11, 2019 at 6:53 am

    Looks amazing- can’t wait to make this for my hubby on Vday. If I wanted to make cupcakes instead, how would the bake time change?

  31. #
    Pranisha — January 31, 2019 at 7:31 am

    The cake looks yummy, would definitely want to try this recipe. Could you suggest an egg substitute for this recipe? My mom and sis are allergic to eggs!

  32. #
    Sam — January 22, 2019 at 5:29 am

    Hi, Tessa. Would you recommend this under fondant? Sounds like an amazing cake everyone will love at the party!

  33. #
    Lisa — January 15, 2019 at 12:10 pm

    Hi Tessa,

    I just made your chocolate cake and my kitchen spells heavenly. Do you have any tips on how to cut the cake liner for the bottom of the pans a more efficient way?

    I also requested to join your Facebook group and still waiting to be accepted.

    Thank you for all your informative videos on YouTube.

    Lisa B.

    • #
      Tessa — January 16, 2019 at 11:07 am

      Hi, Lisa! You can buy pre-cut parchment rounds on Amazon or at crafting and cake supply stores. I usually just grab a stack of parchment, place the pan on top, trace a line with pencil, then cut out a bunch at once 🙂

  34. #
    Patty — January 14, 2019 at 5:58 pm

    This cake is in the oven now. My birthday is tomorrow. I made it in a Bundt pan with enough batter to make a fluted flan pan as well. It smells so good. I’m putting a chocolate cream cheese frosting on it. Please don’t be offended. Baker’s make it their own. I followed your directions to the letter. We’re down the street from you in Tucson.

  35. #
    Grace — January 11, 2019 at 7:03 am

    two questions.
    can I use dark brown sugar

    also, can this be made in a 9×13 pan. and what is the baking time.?

    thank you

  36. #
    Anna — January 4, 2019 at 4:36 am

    I baked your best chocolate cupcakes a while ago and absolutely loved them, so I was delighted when you released this recipe. Having baked many, many chocolate cakes in search of a go-to recipe, I have to say this one is it! The chocolate flavour is strong, one feature most recipes lack. The texture is not too dense nor too light and it is perfectly moist. Thank you Tessa for your efforts in creating the very best recipes!

  37. #
    Olivia — December 19, 2018 at 8:33 pm

    Since dutch process cocoa is alkalinized does the baking soda need two different acids (brown sugar and white vinegar) to activate or can I leave out the vinegar? Also how will the cake differ if I used natural cocoa instead of dutched?

  38. #
    Tatiana — December 12, 2018 at 6:56 pm

    Enough to die for I made it is a WOW cake nothing else to add JUST WOW THANKS of you could send me a vanilla recipe as good I’ll appreciate it thanks again

  39. #
    Angela — December 9, 2018 at 2:12 am

    Thank you for this recipe! I could not believe how delicious this cake was. It’s the chocolate cake of my dreams.

  40. #
    ruweida — December 8, 2018 at 8:30 pm the recipy it says 4 eggs plus one yolk is it only yokes..e is the whites used for icing

  41. #
    vera — December 3, 2018 at 3:51 pm

    I Carnot uy deutch chocolate i my country

  42. #
    Jacklyn — November 20, 2018 at 2:05 am

    This is wonderful! You have done an excellent job explaining the reasons to do the little things I’ve always wondered why. Thank you!

  43. #
    Pete — November 14, 2018 at 7:53 pm

    Would substituting Cake Flour for the AP make it even better?

  44. #
    Waleska — November 11, 2018 at 6:49 pm

    Hi Tessa, does this cake hold well under fondant?
    Thank you.

  45. #
    Roxana — November 11, 2018 at 1:57 pm

    My oven fits only one round cake pan at a time.
    Should I split the ingredients and create two batters, each ready before cooking or can I mix all the ingredients at once and cook the two cakes separately?
    Will the batter sitting uncooked for longer affect the quality of the second cake? Thank you!

  46. #
    neve — November 9, 2018 at 4:04 am

    do you have to use the white wine vinegar? whats it for?

  47. #
    Tina Hailey — November 4, 2018 at 2:07 pm

    Hi. I do not have time to search for Dutch Process Cocoa. Can I just use Hersheys dark cocoa?

  48. #
    Cinthia — November 2, 2018 at 9:46 am

    Tessa, I live in north of Brazil and it’s too difficult to find sour cream. Could I substitute for yogurt or other ingredient?

  49. #
    Holly — October 21, 2018 at 4:01 pm

    Have you tried this recipe with cupcakes instead of a cake?

  50. #
    Inche — October 12, 2018 at 7:11 pm

    Is it better to use APF than cake flour in this recipe?

    • #
      Melissa — June 3, 2019 at 5:59 am

      AP flour has a different gluten structure than cake flour, I would recommend sticking with ap for this recipe.

  51. #
    Leena — October 6, 2018 at 5:17 am

    Hi! What brand of chocolate do you like to use for the cake and frosting?

  52. #
    Lionel — September 23, 2018 at 2:39 am

    Wow!!! It not onky looks good , taste very very good….The best ever…

  53. #
    Bavneet — September 20, 2018 at 12:37 am

    I loved your chocolate cake and thank you so much for sharing this amazing recipe.

    • #
      Rumana Akthar — August 6, 2019 at 1:28 pm


      Can I bake this as a tray bake? 9×13 inch pan.

      • #
        Kris — September 3, 2020 at 7:20 pm


        • #
          Madhurima — March 9, 2021 at 11:52 am

          How do I adjust the recipe to make this cake in one 8″ or 9″ round cake tin and then cut it into layers later? My oven is too small for 2 separate cake pans. Thanks very much

          • #
            Tessa — March 9, 2021 at 2:49 pm

            You would have to halve the recipe in order for that to work, otherwise there would be too much batter in the pan. You could also bake one cake pan at a time! Hope that helps.

  54. #
    hotmail — September 18, 2018 at 12:47 am

    It looks so yummy and tasty. I will try doing this tommorrow. Thanks for your nice recipe

  55. # — September 12, 2018 at 9:02 pm

    The most flavorful, moist, and tender chocolate cake ever!!!

  56. #
    Jamie — September 10, 2018 at 4:42 am

    I made this on the weekend. There is only a quarter left it was soooooo good. I have been hunting for a recipe for a while & have just found it. Thankyou so much.
    I put chocolate shavings to decorate. I found the Swiss meringue soft to work with so put the cake in the fridge to ‘set’. Worked a treat.

  57. #
    Josh — September 9, 2018 at 5:57 am

    This looks amazing! I plan on making this for an upcoming family birthday.

    Quick question – if I wanted vanilla cake instead, would I just omit the chocolate and espresso in the recipe?

    Thanks, Tessa!

    • #
      Tessa — September 9, 2018 at 8:17 am

      Hi Josh, no this recipe was specifically formulated for chocolate. I would just find a vanilla cake recipe!

  58. #
    Ann McDonald — September 7, 2018 at 12:51 pm

    Hi Tessa. Your Best Chocolate Cake recipe looks amazing and I will try it when I have company in a couple of weeks, but my husband and I aren’t big chocolate lovers. Do you have a Best (other flavor) Cake recipe that is moist, not too sweet, but delicious? Maybe lemon or caramel or plain perfect white or yellow? The frosting, too, please. The swiss butter cream looks wonderful.

    Thank you! I very much enjoy your baking show.

  59. #
    Allie — September 7, 2018 at 3:28 am

    When I made this, I had a lot of spillover in the oven. If your plans are full to the brim, switch to bigger pans. I used 8″ pans that were amount an inch and a half deep.

    The recipe is pretty much like Tessa’s chocolate cupcake recipe, which is always delicious. I usually add peanut butter chips to the batter for those, so next time I make this cake, I’ll do the same! I’m looking forward to it. My boyfriend said the last couple of various cupcakes I made were dry, but he took one bite of this cake and said, “That’s moist!!!”

  60. #
    Sarah — September 7, 2018 at 3:20 am

    Can I substitute a soy or coconut milk yogurt for the sour cream to make it dairy free? For allergies, I was happy to see the oil and not butter. Thanks!

    • #
      Tessa — September 9, 2018 at 8:19 am

      I haven’t tried that. If you give it a shot let us know how it turns out!

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