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The Richest Chocolate Cake Recipe
Ultra Moist • Deep Chocolate Flavor • Perfect for Layer Cakes
Yield:
Two 6-inch cake layers
(Serves 12–16)
Ingredients
1 ⅔ cups (328g) Sugar
2 Large Eggs1 Tbsp (13g) Vanilla Extract
½ tsp (3g) Baking Soda
½ tsp (2g) Baking Powder
⅓ tsp (2g) Salt
2 tsp (4g) Instant Coffee (Dark Roast)
¾ cup + 1 Tbsp (66g) Cocoa Powder (Dark/Dutch)
(Coffee enhances chocolate flavor without tasting like coffee.)
Measurements provided in both weight (grams) and volume (cups) for accuracy and convenience.
* BUT This Recipe works best by weight measurement! Please follow the measurements in (parentheses).
You can purchase a Kitchen Scale here!
Instructions
Preheat oven to 325°F (162°C).
#1 Modified Creaming Method
Add Sugar & Eggs to a mixing bowl and mix on medium speed til fully combined.
#2 Add Oil & Vanilla
SLOWLY add the Canola Oil and Vanilla extract to the creamed egg mixture, til fully combined.
#3 Combine Dry Ingredients
In a Large Mixing Bowl, Combine: Flour, Baking Powder, Baking Soda, & Salt.
Sift and set aside.
#4 Combine Remaining Ingredients (The Secret Step)
Add Dutch/ Dark Cocoa Powder in a measuring cup with Instant Coffee & Boiling Hot Water. You can use Hot Coffee instead (omit instant coffee powder).
Dark Roast Coffee will enhance the flavor of the chocolate, giving it an extra Rich chocolatey taste!
#5 Alternate Chocolate & Flour
Add the chocolate mixture alternating with the flour mixture in 3 parts.
#6 Prep Cake Pans
You will need x2 6 inch cake pans sprayed with Canola Oil and lined with Parchment Paper.
You can also flour or sugar the pans to prevent sticking.
These work great as cupcakes as well!
#7 Fill & Bake
Divide the batter evenly between 2 prepped pans and bake at 325 degrees farenheight. Baking at a lower temperature will allow the cake to bake slower making it moist, preventing it from losing flavor and drying out too quickly!
For More tips on Moist Cakes, Click here 👇🏾
How to Make Any Cake Moist
Decorating & Filling Ideas
This cake pairs beautifully with:
Chocolate buttercream
Salted caramel
Raspberry filling
Perfect for:
✔ Layer cakes✔ Drip cakes
✔ Birthday cakes
✔ Wedding cake tiers
Storage & Make-Ahead Tips
-
Wrap cooled layers tightly in plastic wrap
-
Store at room temp for 1 day
-
Refrigerate up to 5 days
-
Freeze up to 2 months
-
Tastes even better the next day
Pro Tips for Best Results
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Use room temperature ingredients
-
Use real cocoa powder (not drink mix)
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Don’t overmix after adding hot liquid
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Chill layers before stacking for clean edges
Why This Recipe Works
This recipe uses a modified creaming method that:
✔ Locks in moisture
✔ Creates tender crumb
✔ Prevents dryness
✔ Produces rich chocolate flavor
✔ Makes stable cake layers for decorating
This is my most famous cake recipe for a reason — it’s guaranteed to impress.