Ohhh yes — decadent chocolate cake territory 😍
Deep chocolate flavor, ultra-moist crumb, and rich frosting that feels a little too luxurious (in the best way).
🍫 Decadent Chocolate Cake (Bakery-Level)
Ingredients
Cake
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder (Dutch-process if possible)
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
Chocolate Ganache Frosting
- 1½ cups heavy cream
- 12 oz semi-sweet or dark chocolate, chopped
- 2 tbsp butter (optional, extra gloss)
Instructions
1️⃣ Make the cake
- Preheat oven to 350°F (175°C)
Grease and line two 9-inch round pans. - Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Slowly stir in hot coffee.
(Batter will be thin — that’s the secret to moisture.) - Divide batter between pans.
Bake 30–35 minutes, until a toothpick comes out with moist crumbs. - Cool completely.
2️⃣ Make the ganache
- Heat cream until just steaming (not boiling).
- Pour over chopped chocolate. Let sit 2 minutes.
- Stir until smooth. Add butter if using.
- Let thicken slightly before frosting.
3️⃣ Assemble
- Place one layer on a plate.
- Spread ganache generously.
- Top with second layer and pour ganache over the top, letting it drip down the sides.
Why this cake is decadent
✔ Coffee intensifies chocolate flavor (no coffee taste)
✔ Oil keeps it insanely moist
✔ Ganache = richer than buttercream
✔ Gets better after a few hours (or overnight)
Optional upgrades
- Add espresso powder to batter
- Brush layers with chocolate simple syrup
- Fill with raspberry jam or salted caramel
- Finish with flaky sea salt ✨
If you want, I can also give you:
- Triple-chocolate version
- Single-pan 9×13 celebration cake
- Ultra-fudgy chocolate cake that’s almost brownie-like
Just say the word 🍰🔥
