Name: Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder, plus 1/2 cup for frosting; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot coffee, freshly brewed; 1 cup butter, softened, for frosting; 4 cups powdered sugar, for frosting; 1/3 cup heavy cream, for frosting

Rich, fudgy, and way easier to make than people think — chocolate does the heavy lifting here.

Desserts · Prep 25 min · Cook 35 min · Serves 12 · Medium · By Tina · Published 2026-03-02

Ingredients

The Chocolate Cake I Make for Every Birthday

I've been baking this chocolate cake for over a decade now, and it has become my most-requested recipe. Rich, incredibly moist, and with a depth of chocolate flavour that makes people close their eyes with the first bite. The secret ingredient? Hot coffee in the batter.

The Batter

Whisk together flour, sugar, cocoa powder (use Dutch-process for the darkest, richest flavour), baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract. Pour the wet into the dry and mix until just combined. Then stir in hot coffee. The batter will be thin -- that's exactly right. The coffee doesn't make it taste like coffee; it amplifies the chocolate flavour dramatically.

Baking It Right

Divide between two greased and floured 23cm round cake pans. Bake at 175°C/350°F for 30-35 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.

The Frosting

Beat softened butter until fluffy, then add cocoa powder, powdered sugar, vanilla, a pinch of salt, and heavy cream. Whip until light and spreadable. The frosting should be rich but not overwhelmingly sweet -- the pinch of salt makes all the difference.

Assembly

Level the cake tops if needed. Place one layer on your serving plate, spread with frosting, add the second layer, and frost the top and sides. I keep the finish rustic with swoops and swirls rather than trying for perfection.

Tina's Tips

Hot coffee in the batter is the secret -- it deepens the chocolate flavour without adding coffee taste
Use Dutch-process cocoa for the richest, darkest chocolate colour and flavour
Don't overmix the batter -- stir until just combined for the most tender crumb
Let cakes cool completely before frosting or the frosting will melt and slide right off

Chocolate Cake