Have you ever looked for a chocolate cake that is the perfect combination of delicious, chocolaty, and moist? If so, look no more! I have found the perfect chocolate cake that will impress you and your guests! It has loads of flavour, and is super moist and fancy all at the same time. Not only is this cake delicious, but the icing is fantastic too! I am continually disappointed by the icing on most chocolate cakes. It is usually either too thick or too rich and then overpowers the flavour of the cake. The icing on this chocolate cake has a great taste and after just one bite, you will be wanting another piece. Go ahead and bake this for any  birthday or event coming up. I made it for my older brother’s birthday and he definitely asked for more!

Makes one large cake that serves 10-12 people



Butter, for greasing the pans

1 3/4 cups                         All-purpose flour, plus more for dusting pans
2 cups                                White sugar
3/4 cups                           Cocoa powder
2 teaspoons                     Baking soda
1 teaspoon                       Baking powder
1 teaspoon                       Kosher salt
1 cup                                 Buttermilk, shaken
1/2 cup                            Vegetable oil
2                                       Large eggs, at room temperature
1 tsp                                Pure vanilla extract
1 cup                               Freshly brewed hot coffee


2 cups                            Whipping cream
3/4 cup                          Icing sugar
1 tsp                                Salt
1 1/2 cups                     Good dark chocolate

Chocolate cake


  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Whisk 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 medium bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry.
  • With 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 to 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.
  • While the cake is in the oven, bring the whipping cream, icing sugar, and salt to a boil then take off heat right away.
  • Add chocolate to mix, let stand for one minute then mix in chocolate. Put in fridge or freezer to obtain the right consistency to spread on the cake.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with chocolate cream icing. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Clean any remaining chocolate on the cake stand.
  • Now don’t eat the whole cake yourself!

Chocolate cake 2

Adapted from Ina Garten @thefoodnetwork