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Super rich and simple chocolate cake recipe that makes extremely moist cake topped with ganache frosting. This is the best chocolate cake ever!
Chocolate Cake Recipe
This homemade chocolate cake from scratch is sinfully decadent.
It’s so moist, with a rich chocolate flavor, topped with chocolate ganache and fresh strawberries!
To make this simple chocolate cake recipe, you must use a good quality chocolate.
For the best results, use Valrhona Equatoriale 55%.
I will guarantee you that the end result is heavenly!
Chocolate Cake Ingredients
This easy simple recipe calls for the following ingredients:
- Butter
- Eggs
- Dark chocolate
- Cake flour
- Baking powder
- Baking soda
- Milk
The above ingredients are used for the cake batter. I recommend a ganache topping with dark chocolate, whipping cream and butter.
See the recipe card for full information on ingredients.
Frequently Asked Questions
Use cake flour for extra soft and moist cake.
Other than that, use a real and good quality butter, for example: Challenge brand unsalted butter.
Also, fresh full milk makes the cake extra moist.
Red velvet is actually made with vinegar and buttermilk, which makes it have a different taste than chocolate cake.
This recipe is only 577 calories per serving.
What To Serve With Chocolate Cake
For a cute tea party, I recommend the following recipes.
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Other Recipes You Might Like
Chocolate Cake
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) unsalted butter
- 180 g (6⅓) castor sugar, fine sugar
- 4 large eggs
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour, sifted
- 250 ml fresh full milk
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g unsalted butter
Other Optional Toppings:
- strawberries
- powdered sugar
Instructions
- Melt the dark chocolate in a double boiler and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely cake! I used half milk chocolate and half dark chocolate for both the cake and the icing, for a sweeter taste. I also added chocolate drops and whipped cream filling.
I wish I could share a picture!
Hi Lorna, sounds delicious. I am so glad you have success with this chocolate cake recipe.
I baked this at 320 degrees for 50 minutes and the center was not cooked. Put it back for another 10 minutes and it’s still uncooked and my chopsticks come out with batter stuck on it. Anyone else with this problem? Should I just keep putting it back until it cooks in the center?
Sorry to hear that. Please bake longer until the center of the cake comes out dry using a cake tester.
Hi. This recipe is for using a 8″ round cake pan. If I’m using two 9″ round cake pans, how should I adjust the recipe as well as the baking time? I used your recipe using my cake pans and it turned out a bit dry on top and moist at the bottom, but the taste was delicious! I later learned that I have to adjust the recipe to fit the size of my pans as well as the baking time but I have no idea how to do it. Please help so that I can get it right next time. Thank you.
Hi Liza, if you use a 9″ instead of 8″ cake pan, your cake layer will be thinner, hence the baking time should be reduced. Bake for about 40 mins, and check for doneness. Also, do make sure that your oven temperature is accurate. Most ovens either run too hot or too cool.
Hi, is it possible is I am using 5.5inch round tall tin? How long should I bake & temp? Please advise. Thank you 🙏
How many ounces ( American) is 50 g of butter,220g cake flour,etc? Thank You
Hi Cindy. Metric measurements are much more accurate especially for baking. You can use onlineconversion.com to convert your cooking measurements.
I love your recipes, but, would you please use cups, instead of g? It always comes out a little bit off when I try to convert from g to cups. Thank you.
Hi Pamela, thank you. Metric measurements are much more accurate especially for baking. You can use onlineconversion.com to convert your cooking measurements.
Once you go metric, you will never want to go back to measuring. The accuracy and cleanup are an incentive. The investment in a kitchen scale is worth it!
I’m making this for our Saturday Bible study group. Will let you know later how it turned out.
Hi, would it turn out if I were to half the recipe and use a 6 inch round pan thank you
Yes, but cooking time will vary.
Very good!
Can I use only cocoa powder without the dark chocolate? If yes, how much cocoa powder to be added?
Please follow the recipe.
Hi! The cake was very yummy! My mother made it thanks