What makes this a decadent chocolate cake recipe?

This decadent chocolate cake recipe achieves rich flavor and moist texture by combining cocoa, hot coffee, and oil. It’s designed to deliver bakery-quality results, whether you follow a decadent chocolate cake recipe from scratch or a decadent chocolate cake recipe easy enough for beginners.

Can I adapt this recipe to a box mix?

Yes! The best chocolate cake recipe using box mix can be upgraded by adding cocoa, oil, and hot coffee to replicate a simple moist chocolate cake recipe while keeping the texture indulgent, similar to the best decadent chocolate cake recipe.

Is this cake similar to famous recipes like Ina Garten or Mary Berry?

Absolutely. The flavor profile and richness of this decadent chocolate cake recipe mirror the classic taste of an Ina Garten decadent chocolate cake recipe or a Mary Berry chocolate cake recipe, while remaining approachable for home bakers.

Can I make this cake in the UK with local ingredients?

Yes, this decadent chocolate cake recipe UK style works beautifully with plain flour, caster sugar, and local butter. Small adjustments to baking times ensure it matches the moist texture and rich flavor of the best chocolate cake recipe UK bakers recommend.

Description

A rich, ultra-moist decadent chocolate cake packed with deep cocoa flavor, silky chocolate frosting, and a melt-in-your-mouth texture. This cake is perfect for birthdays, celebrations, or whenever you need a show-stopping dessert. Made with simple pantry ingredients, oil for moisture, and hot coffee to intensify the chocolate, this recipe delivers bakery-level results every time.

Ingredients

Scale

🛒 Ingredients (for two 9-inch round cake layers)

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (or milk + 1 tbsp vinegar)
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot brewed coffee (or hot water)

For the Frosting (Silky Chocolate Buttercream):

1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

Optional Add-Ins & Toppings:

Chocolate curls or shavings
Mini chocolate chips
Fresh berries
A drizzle of warm chocolate ganache

Instructions

📝 Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Slowly pour in the hot coffee and mix gently — the batter will be thin, which is perfect for a moist cake.

Step 2: Bake

Divide batter evenly between pans.
Bake 30–35 minutes, or until a toothpick comes out clean.
Let cakes cool completely in pans before frosting.

Step 3: Make the Frosting

Beat butter until creamy.
Add powdered sugar and cocoa powder gradually.
Mix in vanilla and cream until smooth, fluffy, and spreadable.

Step 4: Assemble

Level cake layers if needed.
Spread frosting between layers, then cover the top and sides.
Decorate with chocolate curls, ganache, or fresh berries.

Notes

Ultra-Moist Trick: The hot coffee deepens the chocolate flavor — highly recommended!
No Coffee? Use hot water or hot milk.
UK Version: Swap all-purpose flour for plain flour and add 1 extra tablespoon of cocoa.
Box Mix Upgrade: Add 2 tbsp cocoa + ½ cup sour cream to any chocolate cake mix for a decadent texture.
Make Ahead: Cake layers freeze beautifully for up to 2 months.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Cake
Method: Baked
Cuisine: American