Introduction
chocolate cake recipe from scratch, Welcome to the world of chocolate indulgence! This moist and decadent chocolate cake, paired with a rich, creamy frosting, is a dream come true for chocolate lovers. Whether it’s a birthday, anniversary, or just a day to treat yourself, this cake is the perfect showstopper. It’s incredibly easy to make, yet it looks and tastes like a masterpiece. Get ready to bake a cake that will earn you the title of “chocolate cake legend!”
Recipe Ingredients
Dry Ingredients
All-Purpose Flour – 3 cups (for a rich, dense structure)
Granulated Sugar – 2 cups (sweetness balanced with cocoa richness)
Unsweetened Cocoa Powder – 1/2 cup (for that deep chocolate flavor)
Baking Soda – 2 teaspoons (helps the cake rise beautifully)
Salt – 1 teaspoon (enhances all the flavors)
Wet Ingredients
Warm Coffee – 2 cups (don’t worry, you won’t taste it, but it intensifies the chocolate flavor)
Light Olive Oil – 2/3 cup (keeps the cake super moist)
Vinegar – 2 tablespoons (reacts with baking soda for extra fluffiness)
Vanilla Extract – 1 tablespoon (adds a lovely depth of flavor)
How to Make the Recipe (Step-by-Step Guide)
Step 1: Prep Work (10 Minutes)
Preheat the oven to 350°F (175°C).
Grease two 9-inch cake pans with butter and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients (5 Minutes)
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Break up any lumps for a smooth batter.
Step 3: Mix Wet Ingredients (5 Minutes)
In another bowl, whisk together warm coffee, olive oil, vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients.
Whisk until just combined. The batter will be slightly lumpy and thin, but that’s perfect!
Step 4: Bake the Cake (35 Minutes)
Divide the batter evenly between the two cake pans.
Bake on the center rack for about 35 minutes, or until a toothpick inserted in the center comes out clean
Step 5: Cool the Cake (15 Minutes)
Let the cakes rest in the pans for 15 minutes before transferring them to a wire rack.
Peel off the parchment paper and let them cool completely before frosting.
Step 6: Make the Chocolate Frosting (10 Minutes)
In a stand mixer, beat 12 oz softened cream cheese and 1 cup unsalted butter for 3 minutes until fluffy.
Gradually sift in 5 cups powdered sugar and 1 cup unsweetened cocoa powder.
Add 1/2 teaspoon salt and mix on low until combined.
Increase speed to medium-high and beat for another minute.
Finally, add 2 teaspoons vanilla extract and whip for one more minute.
Step 7: Assemble the Cake (10 Minutes)
Place the first cake layer on a serving plate.
Spread a thick layer of frosting on top.
Add the second layer and spread frosting evenly over the top and sides.
Create decorative swirls using a spatula for a rustic look.
How to Make the Cake Extra Moist
Use oil instead of butter for a super soft texture.
Warm coffee enhances the chocolate flavor and keeps it moist.
Don’t overmix the batter to avoid a dense cake.
Bake at the right temperature to prevent drying out.
Don’t overbake – check with a toothpick!
10 Test Kitchen Tips
Weigh your ingredients for perfect consistency.
Use fresh baking soda for the best rise.
Sift cocoa powder to avoid lumps in the batter.
Don’t open the oven while baking.
Cool cakes completely before frosting.
Use an offset spatula for smooth frosting.
Chill the cake layers for 30 minutes before frosting.
Decorate with chocolate shavings for an elegant touch.
For a richer taste, add espresso powder to the batter.
Slice with a warm knife for cleaner cuts.
How to Store the Cake
Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Can You Freeze Chocolate Cake?
Yes! Wrap individual slices or the entire cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
NonvegKahani Community Tips and Praise
Rahul K:
“This is hands down the best chocolate cake I’ve ever baked! The texture is rich and the frosting is heavenly. My family couldn’t stop eating it! Definitely a go-to recipe for celebrations. Thank you!”
Ingredients (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Flour | 3 cups | 6 cups | 12 cups |
| Sugar | 2 cups | 4 cups | 8 cups |
| Cocoa Powder | 1/2 cup | 1 cup | 2 cups |
| Baking Soda | 2 tsp | 4 tsp | 8 tsp |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Coffee | 2 cups | 4 cups | 8 cups |
| Olive Oil | 2/3 cup | 1 1/3 cups | 2 2/3 cups |
| Vinegar | 2 tbsp | 4 tbsp | 8 tbsp |
| Vanilla Extract | 1 tbsp | 2 tbsp | 4 tbsp |
FAQs
Why use coffee in chocolate cake?
Coffee enhances the deep, rich chocolate flavor without making the cake taste like coffee.
Can I make this cake without eggs?
Yes! This recipe is naturally eggless.
What’s the best cocoa powder to use?
Use Dutch-processed cocoa for a smoother, less acidic taste.
Can I make cupcakes with this recipe?
Absolutely! Adjust baking time to 20–25 minutes.
How do I prevent my cake from sinking?
Avoid overmixing and make sure your oven temperature is accurate.
Best YouTube Video Link
Watch the full step-by-step tutorial here: [Insert YouTube Link]
Enjoy your decadent chocolate cake, and happy baking! 
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