Traditional recipes

Very Good Chocolate Cake

Very Good Chocolate Cake

For a delicious chocolate cake, make this decadent treat for your home!


The Cake

  • 2 Cups granulated sugar
  • 1 ½ Cup cake flour
  • ½ Teaspoon salt
  • ¾ Teaspoon baking soda
  • 1 Cup hot double-strength brewed coffee
  • 4 Ounces unsweetened chocolate, finely chopped
  • 2 eggs, at room temperature
  • ½ Cup vegetable oil
  • ½ Cup sour cream, room temperature
  • 1 ½ Teaspoon vanilla extract

The Frosting

  • 1 Cup heavy whipping cream
  • 8 Tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
  • 1/3 Cup granulated sugar
  • ¼ Teaspoon salt
  • 1 Pound semisweet chocolate, finely chopped
  • ¼ Cup hot double-strength brewed coffee
  • 1 Teaspoon vanilla extract


Calories Per Serving783

Folate equivalent (total)61µg15%

Riboflavin (B2)0.2mg11.6%

Mary Berry’s chocolate cake recipe

Mary Berry May 5, 2021 10:00 am

Nutrition per portion

Mary Berry’s chocolate cake is a real classic. With a rich, moist chocolate sponge covered in ganache, this cake is the ultimate treat.

Mary Berry’s chocolate cake is topped and sandwiched together with a delicious, creamy chocolate icing made from fresh double cream and plain chocolate melted together to form a ganache. This easy-to-make and deliciously moist chocolate cake also requires an extra special ingredient, which is used to stop the crumbs from mixing with the icing, so it remains nice and smooth. Mary Berry told us: “When icing a cake with fondant, seal the top with apricot jam first to prevent crumb contamination.” This chocolate cake recipe will serve six people and takes 50 mins to prepare and bake.

Whether you spread jam between the layers or simply dust them with powdered sugar, there's no denying the richness of a chocolate sponge cake.

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Top rated Chocolate cake recipes

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This chocolate cake is the best of the best out there, family and friends love it! Whether your looking to impress .

  • CAKE:
  • 2 cups sugar
  • 1/2 cup Hershey's cocoa
  • 2/3 cup Crisco
  • 2 beaten eggs
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 box powdered sugar
  • Cocoa
  • 1 (8-ounce) package cream cheese, softened

Chocolate-Covered Oreo Cookie Cake

Be warned: if you serve this delectable treat as a birthday cake, you'll be starting a tradition

  • 1 package (2-layer size) devil's food cake mix
  • 1 (4-ounce) package Baker's Semi-Sweet Chocolate
  • 1/4 cup butter
  • 1 (8-ounce) package Philadelphia Cream Cheese, softened
  • 1/2 cup sugar
  • 2 cups Cool Whip Topping, thawed
  • 12 Oreo Cookies, coarsely crushed

Molten Chocolate-Espresso Cakes

Once you try these little chocolate gem cakes you'll be making them again and again

  • CAKE:
  • 4 tablespoons unsalted butter, room temperature, plus more for tin
  • 1/3 cup sugar, plus more for tin
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • GANACHE GLAZE: (Optional)
  • 1 cup heavy cream
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Best Chocolate Cake

The best chocolate cake recipe

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups butter
  • 1 cup cocoa
  • 5 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder

Betty Crocker Cake Mix & A Can of Soda

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Samoa Brownies

Caramel, chocolate and coconut? Yep! Now you can have the favorite flavors any time of year, not just Girl Scout .

  • 1 box brownie mix, with ingredient needed to make brownies
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  • 1/2 teaspoon salt
  • 4 tablespoons milk
  • 3 ounces semi-sweet chocolate

Oreo Dirt Cake

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  • 1 (14.3-ounce) package of Oreo cookies
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups milk
  • 1 teaspoon vanilla
  • 1 (12-ounce) container of Cool Whip
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By Foodiewife, A Feast for the Eyes

There are no words to describe how ultimately sinful and delicious this cake is to eat

  • CAKE
  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 sticks butter
  • 4 heaping tablespoons cocoa
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla
  • 1 3/4 sticks butter
  • 1/2 cup pecans finely chopped, optional
  • 6 tablespoons milk
  • 4 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 pound minus 1/2 cup powdered sugar

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  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
  • 1/2 cup vegetable oil
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  • 1 (4 ounce) package Baker's Unsweetened Chocolate
  • 1 3/4 cups sugar, divided
  • 1/2 cup water
  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla

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Chocolate-lovers will rejoice over this super moist, Triple-Chocolate Tres Leches Cake

  • 1 (2-layer size) package devil's food cake mix
  • 1 (8-ounce) bar Baker's Semi-Sweet Chocolate, divided
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup Breakstone's or Knudsen Sour Cream
  • 1 tablespoon unsweetened cocoa powder
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  • 1 box Devil's Food cake mix
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups powdered sugar
  • 1 stick butter, softened
  • 1 (8-ounce) container Cool Whip
  • 1 tub milk chocolate frosting

Baker's Original German Chocolate Cake

A decadent German chocolate cake

  • CAKE:
  • 1 (4-ounce) package baker's German sweet chocolate
  • 1/2 cup boiling water
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups sugar
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  • 1 1/2 teaspoons vanilla
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Move over cafeteria lady and Principal Trenchpult! This cake is taking center stage, minus the sweat she added to her’s. (Remember that chocolate cake on Matilda? Please tell me you’ve seen that adorable movie)

Anyway, goodness yall, I do apologize for taking so long to get this chocolate cake to you. I usually only make it for special occasions (usually last minute), but this week my husband requested it out of the blue.

Perfect timing because I’ve been getting so many requests for a chocolate cake. It was about time I gave this chocolate poke cake and devils food cake some company.

What Makes This Chocolate Cake EPIC

1. The Buttermilk: Chocolate cake NEEDS buttermilk. It’s a match made in heaven and creates a very subtle tang that compliments the chocolate like a boss!
2. The Coffee: Coffee really bumps up the flavor of chocolate. You won’t be able to taste it in the cake, and it helps create a moister texture as well.
3. Oil: As much as I love butter, chocolate cake is best with oil. It keeps it moist and light.
4. Brown Sugar: Brown sugar belongs in chocolate cake. Not only does it add to the moisture but it works well for flavor.
5. Dark cocoa powder: Using dark unsweetened cocoa powder creates that dark and lovely color

This chocolate cake is everything a chocolate cake needs to be. Moist, dark, fluffy, and oh so chocolatey! It’s incredible the first day but seems to get even better (and darker) the next day.

It’s full of everything good, holy and fattening! I hope you aren’t dieting this time of year. I mean….that sounds like cruel and unusual punishment anyway with all these yummy holidays back to back!

There’s Thanksgiving and all that comfort food, Christmas with all those decadent treats and then New Years is right around the corner with those tantalizing cocktails. Mercy!

More power to ya if you’re on a diet sister! But I’ll leave this photo riiiiiiight here.

Not trying to bribe you to cheat on your diet or anything just saying. Look at it!! Just look at it!!

The chocolate buttercream frosting is EVERYTHING on this cake! It’s full of dark cocoa powder, butter, sugar, and heavy whipping cream. Yeah, you already know what time it is right?

Pass the milk!

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.

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Best Sugar Cookie Recipe EVER from In Katrina’s Kitchen – perfect edges every time!

The Ultimate Peanut Butter Cookie from A Bajillion Recipes – super soft and chewy peanut buttery cookies stuffed with a peanut butter butterscotch truffle filling!

Caramel Apple Pie Bread Pudding from Cakes Cottage – perfect for dessert, or even breakfast!

Peanut Butter Flourless Chocolate Cake from Gimme Some Oven – all you need are 5 easy ingredients to make this cake!

Mint Chocolate Pudding Cookies from Butter with a Side of Bread – made with pudding mix, mint extract & chocolate chips. Lovely cookie recipe perfect for those who love mint chip ice cream!

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This cake is dark, moist, rich and incredibly decadent. Seriously, it&rsquos the best chocolate cake I&rsquove ever tasted.

A little bit of coffee blends amazingly well with the cocoa to create the most intense and delicious chocolate cake that you&rsquoll ever taste.

Don&rsquot freak out if you don&rsquot like the taste of coffee. You actually can&rsquot taste it in this cake!

Coffee simply enhances the flavor of chocolate. In this cake, it deepens that rich, chocolatey flavor.

If you are really opposed to using coffee, you can swap it out for water.

You can also use espresso powder &ndash use a teaspoon of espresso powder along with 1 cup of water in place of the 1 cup of coffee.

Best chocolate cake recipes

We have the best chocolate cake recipes for you to bake at home. Whether you’re after a moist chocolate sponge cake recipe or a rich chocolate fudge cake, we’ve got both classic cakes and showstopping bakes to make for special occasions (take a look at our favourite chocolate birthday cake ideas).

First up, how do you make the best chocolate cake?

How do you make a chocolate sponge cake?

It’s easy to make a simple chocolate sponge cake. You just need to replace some of the flour amount with cocoa powder. Just scoop 3 tbsp. of flour from the measured amount on the basic sponge recipe and replace with 3 tbsp. cocoa powder.

Can you use drinking chocolate instead of cocoa powder?

Don’t be tempted to use drinking chocolate instead of cocoa powder. Drinking chocolate is a blend of cocoa powder and sugar and is typically only has 25% cocoa so will give you a very pale chocolate cake with not much chocolate flavour. Good cocoa powder will be 100% cocoa and nothing else so just 3 tbsp will give a cake a lovely deep chocolatey flavour.

How long does chocolate cake last?

Sponge cakes are best eaten on the same day they are made or the next day as they tend to go dry quite quickly. Chocolate fudge cakes, flourless chocolate cakes, and brownies have a higher fat content and will easily keep for 2-3 days.

How do I store chocolate cake?

It’s best to store chocolate cake in an airtight plastic container in a cool place. Avoid putting cakes uncovered in the fridge as fridges are designed to be a very low moisture environment so will dry out cakes more quickly.

How do I decorate chocolate cake?

There are loads of different ways to decorate a cake. You can make a simple shiny glace icing by adding a spoonful of cocoa powder to icing sugar and water. Try making a chocolate buttercream icing by beating icing sugar with half the amount of butter (so 200g icing sugar/100g butter) then adding cocoa powder until you get the desired level of chocolate flavour. You can make an easy chocolate ganache by combining equal amounts of chopped dark chocolate and hot cream and stirring until smooth and silky. Try our icing and cake decorating tips here.

Our 13 Best Chocolate Cake Recipes To Satisfy Your Sweet Tooth

Laura Sant

A good chocolate cake is a must-have in your repertoire, whether you’re making it for a special occasion or for a simple weeknight treat. Most of these chocolate desserts pair nicely with a scoop of ice cream or a dollop of whipped cream to cut the richness. But richness is, after all, the appeal of chocolate cakes, and there are few things more satisfying than taking your first bite of these decadent, chocolate-y desserts. With these recipes, you might even be craving chocolate cake for breakfast. Whether your taste tends toward a simple slice with fudge icing or a more elaborate molten-filled construction, our best chocolate cake recipes will satisfy the sweet tooth of all the chocolate lovers in your life.

Classic Smith Island Cake

Classic Smith Island Cake

Chocolate Zucchini Cake

A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk.

Milk Chocolate and Coffee Cake

This milk chocolate–butter cake is enhanced with a full 2 tbsp. of espresso powder and topped with a brown sugar–almond crumble. Get the recipe for Milk Chocolate and Coffee Cake »

New Orleans Doberge Cake

New Orleans Doberge Cake

Swedish “Gooey” Chocolate Cake (Kladdkaka)

Swedish “Gooey” Chocolate Cake

Molten Chocolate Cake »

Chocolate Cake with Fudge Icing

Editorial assistant Zainab Shah adapted this moist chocolate cake with dense, fudgy icing from her mother’s trusted recipe. Get the recipe for Chocolate Cake with Fudge Icing »

Very Moist Chocolate Layer Cake

Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert. Get the recipe for Very Moist Chocolate Layer Cake »

Black Forest Cake

This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Get the recipe for Black Forest Cake »

Chocolate Cupcakes with Goat Cheese Frosting

Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes. Get the recipe for Chocolate Cupcakes with Goat Cheese Frosting »

Sour Chocolate Cake

This cinnamony chocolate cake was a staple at the now-closed Half-a-Hill Tavern in Greene County, Missouri, in the heart of the Ozark Mountains. It gets a pleasing tang from vinegar, and a moist, light crumb thanks to shortening in the batter. Get the recipe for Sour Chocolate Cake »

Heaven and Hell Cake

This rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. Get the recipe for Heaven and Hell Cake »