Chocolate Cake with Semi-Sweet Chocolate Icing


Simple Chocolate Cake Recipe Demonstration

Video taken from the channel: Joy of Baking


EASY Semi Sweet Chocolate Ganache Recipe

Video taken from the channel: BakeLikeAPro


Amazing Chocolate Cake

Video taken from the channel: Preppy Kitchen


The Best Chocolate Frosting Recipe Chocolate Ganache

Video taken from the channel: Baker’s Secrets


BEST Chocolate Cake with Chocolate Frosting | chocolate cake + frosting from scratch recipe

Video taken from the channel: Harshita’s Kitchen


Super Moist Chocolate Cake | Chocolate Ganache

Video taken from the channel: Gracious Treatz


How to Make the Most Amazing Chocolate Cake

Video taken from the channel: The Stay At Home Chef

To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Combine all ingredients together in a small saucepan.

Heat over low heat, stirring until chocolate melts and mixture is smooth. Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104. Submit a Recipe Correction. milk, pure vanilla extract, eggs, granulated sugar, semi sweet chocolate and 13 more Yellow Cupcakes with Chocolate Frosting Brown Eyed Baker cake flour, vanilla extract, baking powder, kosher salt, unsalted butter and 8 more. The best chocolate cake recipe.

Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake. Many housewives love to cook homemade desserts.

Cakes or cake with chocolate icing will please adults and children, especially if you strictly adhere to the recipe. A glaze made of white or dark chocolate will be a great option for decorating a dessert with bird’s milk, biscuit cakes and other homemade cakes. Preheat oven to 350 degrees F (175 degrees C). Spray a 9″ cake pan with non-stick baking spray, set aside.

In a large bowl combine the flour, cocoa powder, both sugars, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, oil, sour cream, milk, and vanilla. I make a Flourless Chocolate Cake at least a couple of times a year and it is one of my favorite recipes. The Chocolate Quinoa Cake on the other hand, has the texture of a traditional cake, yet with no special flours required. All.

Melt 5 squares Baker’s unsweetened or semi sweet chocolate; sit aside to cool. ingredients along with 2 tbsp. milk for smooth consistency. Ingredients: 7 (egg.. marg milk.. sugar.. vanilla ) 2. Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Spread across the cake of your choice, or just grab a spoon.

Fluffy, Creamy, Perfect Chocolate Buttercream Frosting 4.9. 4. To make frosting, combine fudge, cream, and salt in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Immediately pour over cake.

Let stand 15 minutes before serving to allow the icing to set.

List of related literature:

Another challenge was to give this cake enough cocoa to lend a pleasant chocolate flavor without overpowering the fluffy cream cheese frosting sandwiched between the layers.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This impressive cake has rich chocolate flavor, deep brown color, and a moist, tender crumb, all layered with a whipped cream filling and cloaked in a luxurious chocolate glaze.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Intense chocolate flavor and melt-in-the-mouth texture make this cake a delicious and satisfying chocolate dessert.

“The Tassajara Bread Book” by Edward Espe Brown
from The Tassajara Bread Book
by Edward Espe Brown
Shambhala, 2009

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Holding the two cake layers together is whipped ganache, much paler in color than the glaze because of its higher proportion of cream and the air that’s been incorporated.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Spread more buttercream over the chocolate layer.

“Maida Heatter's Cakes” by Maida Heatter
from Maida Heatter’s Cakes
by Maida Heatter
Cader Books, 1997

As for the frosting, a fluffy chocolate frosting is the perfect partner to this cake.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

This will create a glossy, smooth, professional-looking chocolate cake.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

You could add more chocolate to suit your taste (2 tablespoons cocoa powder with the cake mix in step 2), but it would muddy up the color.

“The Cake Mix Doctor” by Anne Byrn
from The Cake Mix Doctor
by Anne Byrn
Rodale, 2003

In a heatproof bowl placed over a pot of simmering water, stir together chocolate, cream, sugar and vanilla essence until the mixture melts.

“Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador” by Chef Wan
from Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2012

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

View all posts


Your email address will not be published. Required fields are marked *

  • It literally best cake I have ever seen ohh my god I don’t have any ingredients I wish I could make this. But only I can see not make

  • Thanks a lot for this amazing recipe.
    I just like to know the difference between this cake and chocolate chiffon cake? Which one do you recommend for a birthday cake?

  • I made this cake at least 5 times in the last year. So far this is the best cake that I have tasted. You are also explaining so well. I am so in love with this recipe.

  • The 3-tier cake will be too big for me to handle as this is going to be my first baking experience. Could someone suggest how much flour, eggs, buttermilk and cocoa powder should be used in 2-tier cake? Will really appreciate your response.

  • @bakers secret I didn’t know you had this channel as well..I’m subscribed to your bake like a pro channel,subbing to this one as well 😉

  • I made this cake and it took me about 4 hours in total but it was definitely worth it, it’s literally the best cake I have ever tasted

  • Could you please let me know which flour is used in this cake? I have never baked so I am not sure which flour to pick? Thank you so much

  • Omg this title isn’t just clickbait���� I made this cake a few days ago and it’s really the most amazing, moist, soft chocolate cake I’ve made! Love the recipe thanks for sharing!

  • Pro tip for those of you that didn’t already know: you can easily divide this recipe into thirds for one layer or two thirds for two layers (1 cup of flour for one layer, etc.) for the eggs if your making one layer just do one large egg but if your doing two just use three eggs
    I also made this a two layer and it was super delicious and moist, for the frosting I just used vanilla cream cheese frosting for that pop of color:)

  • This is amazing! I didn’t make the frosting, but I made the cake with gluten-free flour and it still turned out perfect! I’ll definitely use this recipe again next time I make chocolate cake.

  • Ok, just tried this but had cut it down to 2 cups of flour and reduced the rest accordingly. Unfortunately it was so liquidy, had to increase the flour by almost 1 1/2 cups. I am currently waiting to see how it turns out after baking.

    Ok, so I should not have added that much more flour. I will try this again but will only add about 3/4 cup of flour extra. I am determined to get my Bruce Bogtrotter cake.

  • Her: tap out the excess into a trash can or the sink
    Me: how about into my mouth? There is no food to waste in this kingdom!

    I will just add it into the batter for extra chocolate, everyone happy ^^

  • No! My cake didnt turn out soft decadent. It was hard! I followed da recipe word to word except i half it as it was too big cake! It didnt turn out good! I wud suggest tasty s chocolate cake recipe was way much better than dis one!

  • Have made this before and can confirm super yummy but quite big. I reduce the sugar and add some instant coffee to the hot water which brings out the chocolate flavour, and you doesn’t taste like coffee.

  • I’ve tried the cake for my sister’s birthday used yogurt instead of buttermilk and 1 cup of sugar. Turned out nice but for this week i will do it again for my daughter’s birthday and increase the amount of sugar to 1.5 cups as the first time it was kinda tasteless…

  • Stumbled upon this video while looking for cake recipes. Made it the other days for mom’s bday. Now, it’s our favorite.. It’s so moist and decadent.. I felt like I was a professional baker when we ate it ��

  • Since I “met” you I started baking, I was afraid of baking before���� You make make baking to look so easy! You are my teacher! Thank you so much for everything! And I don’t know if you know, but you are very popular in Romania!! xx

  • I tried cake recipe for first time seeing yours….. You make me so easy to understand…. And it came out very well….. Everyone in my home loved this cake….. Its so chocolaty and yummy…. Please make more easiest recipe…….thank you so much……. I love this channel

  • Hi! Can i use fresh milk instead of whole milk coz i can’t find the latter in the grocery? Would it still produce nice buttermilk?

  • I’ve made this chocolate cake on my channel based on your recipe, but steamed version. The taste was so amazing..❤️ I made it for my child birthday, and our family member were so surprised with the taste. It was so… Good… Thankyou for your amazing recipe. ❤️

  • Who is a lazy person and get mor lazy in lockdown.
    Me: before viedeo
    After watching the viedeo lets make it. After10 mins
    Why i am making it i can order online.


  • I tired this recipe today,omggg trust me guys it the best cake I have ever made,the cake was super super soft.Thankyou soo much for this recipe❤❤❤

  • Love your cakes so much.
    Just to ask if I would like to go for 500g cake, is it ok divide into half the ingredients measurement. I am so new to this. Thanks

  • I really love all your recipes they are very well presented �� do checkout my channel too for awesome recipes! A new YouTuber

  • Hi, instead of butter milk ( milk + vinegar), can I make a homogeneous liquid out of yoghurt ( Greek / home made yoghurt )? I understand that eventually any buttermilk shouldn’t be sour.
    Please do reply. Thank you.

  • Hey sister
    The cake is Sooper awesome and great.������
    Tell me an easy substitute for cream in ganache,hard to find��
    And can I skip coffee ��
    Can I use lemon juice instead of vinegar please��
    Reply fast it’s urgent

  • I love it! It looks so delicious �� I wanna try this at home but I only have a 8″ round pan. What will be the measurements if I use 2 8″ round pan? Thank you in advance! ��

  • Hi instead of using ½ tsp of baking soda and 1 ½ baking powder, can i use 3 tsp of baking powder since i dont have baking soda in my kitchen? please answer thank you so much.

  • I made this cake today. It’s is super moist thanks so much. Can you do a mud cake dark chocolate or white. Just want to learn how to make the perfect mud cake

  • So simple yet delish!! I’m definitely interested in baking this! Can I use mocha frosting from another of your recipe instead of ganache for this cake?

  • Without saying a word,U create a wonderful art,great explanation without uttering a word,U r a master in baking,I tried the cake today and it was the one of the lavish cake that I have eaten in my life it was so so soft, heaven ✨✨✨✨,pls keep uploading more recipes,do upload pineapple cake…love U ✨✨✨��

  • Mam I love watching your videos. I don’t known why but its make me so and happy and settle. I love cooking and baking and you makes me wow every time���� Stay blessed

  • Hey there!
    I tried out the cake and it came out a bit dry
    I added all the ingredients in the exact same measurement from the video
    Is there anything I can do to make it more moist

  • I tried this recipe. It’s so good but my problem is my cake gets crumbly. I followed the exact measurement. What could possibly be the reason why it became crumbly? I would appreciate if you could help me. Thank you!

  • What will be the ratio of cake flour?? I mean for 1 cup cake flour the recipe was ( 1cup cake + remove 2 tbs and add 2 tbs corn starch )??

  • Can I use salted caramel chips instead of chocolate chips? I’m looking for icing recipes that’s not too hard. I’m making a salted caramel cake, we’ll at least attempting to. lol.

  • wow thank u for this beautiful video,can i use all purposed cream instead of whipping cream????will wait for ur reply,thank u so much

  • I’ve been making this cake consistently for the past five years and to see people are just now finding the recipe because of quarantine is sorta annoying

  • YES PEOPLE I can vouch for this!best chocolate cake EVER. You will not regret making this!i once made this 2 days in advance and it was still ridiculously moist

  • I tried this recipe and was pretty dissapointed with the outcome. Overall the cake did not have a chocolate or fudge flavour and was pretty bland with more of a brownie consistency. The buttercream did not taste nice and I strongly recommend seiving the icing sugar as it clumps the cream which blocks the piping bag. I think the buttercream recipe had too much butter and not enough chocolate as it really just tasted of butter. Maybe using dark chocolate for the buttercream could have helped but 3 sticks of butter was too much and I had so much buttercream left over I threw it all away. Everyone I shared the cake with avoided the buttercream because it tasted horrible. The buttercream also used too much icing sugar which I felt was a little unnecessary.

    The flour butter idea to grease the pan did not work. I recommend just using baking paper as I tried this method and I couldn’t get my cake out any of my tins.

    It was too moist to the point the cake would stick to whatever plate I would use to place it on even after it cooled and it was such a struggle to move it around to serve or stack without breaking.

  • Can we substitute 1/2 cup sour cream with a mixture of evap milk and vinegar? What is the exact measurement for the substitute? Thank you in advance preppy kitchen

  • //Review
    I made this cake today, I did half the recipe and cut down a little bit of sugar in the cake.
    it came out GREAT
    I added chopped walnuts to my cake for a little crunchy texture and my oh my, what a beautiful, moist amazing cake it was

  • I made this for Hubby’s birthday this weekend, but used chocolate ganache as icing with strawberries. Cake was amazing. Best chocolate cake ever.

  • This is the best cake ever! My parents loved it, my neighbors loved it!
    If you keep it in the freezer overnight the taste will be out of the world! Once u make this u will never use another recipe ������

  • I really want to try this recipe but damn, 533g of sugar for just the cake alone! Not to mention the 680g of sugar for the buttercream… That’s A LOT of sugar.

  • Hi.. I am Taniya Sebastian. I tried this chocolate recipe today. It was really awesome. So tasty and Moist cake.. my family loved the cake.. thank you so much for the awesome cake. Usually if I try in oven it will be a big flop. It came well..��

  • Can I use yougurt instead of sour cream as we don’t get it here and if I can will it still taste good and will I get the same texture?

  • Omg, I halved the recipe and I thought the cake would fail since the batter was really runny but it came out perfectly!!! Thank you so much��

  • I wanted to make a smaller version of this cake so I decided to divide all ingredients by 3. It didn’t turn out right and I don’t know what I have done wrong ��

  • Omg you talk too much!! Should’ve shown us the slice you cut so we could have seen how moist the cake is and what kind of crumb it has. I like your recipes but my god the sheer volume of words that you speak is tedious especially when the camera doesn’t focus on the food. Was really looking forward to a close up of that slice.

  • Really good cake (despite me using dairy milk instead of buttermilk couse I can’t buy it where I live), really soft. But that butter cream, I never tryed buttercream before. Its sooo heavy. I couldn’t finish my piece. So I like everything but I would use some lighter cream next time.

  • Just made one recently. It came out great! The consistency is thick, almost brownie like. Definitely moist. My kids loved it. Even my husband who is not a fan of cakes, actually enjoyed it! This will certainly be one of my go-to cake recipes from now on ��

  • I’m a little uncomfortable about using vegetable oil�� can I use melted butter instead?? Or any other alternative?? Pls answer me��������������������������

  • Well, i watching a lot recepi for chocolate cake.
    I choose this recepi for my baking class with kids this week, because looks not complicate.��
    And I hope we don’t make too much of a mess.��
    Sorry i know my english is bad.��
    Thank for the recepi.
    ♥ ����♥
    I live in ����, i appreciate people who share recepi and helps others to do something different. ������������

  • This cake is amazing, but what makes it more rich is replace the coffee with stout, and then add some espresso powder. You get a very slight alcohol flavor and it’s rich. I love it. It’s really good either way, but if you are looking for a rich cake, use stout instead of coffee and then add espresso powder. If you don’t want a rich cake, use the coffee. Love that cake. It’s amazing.

  • THIS SHOULD BE THE UNIVERSAL RECEIPE FOR CHOCOLATE CAKE. don’t have any electronic stirrer, I did it entirely with a hand blender, and it didn’t cause any trouble. And the cake was inc-redibly good. ��
    A big thank you for preppy kitchen.

  • I have a scale, so i prefer to have the ingredients stated in terms of their weight (oz/grams) instead of Cups. Less tools to wash up, if you know what i mean.

  • I made this years ago because I desperately needed a chocolate cake recipe and now this is still my go-to recipe! Thank you for listen all the measurements in grams etc. too, it was so helpful!

  • Dear stephene
    Why the chocolate cake u had send me
    Is blue in color and video when played is shattering.

  • Dear stephene
    What is difference between Dutch process chocolate powder and unsweetened cocoa powder.

  • Thank you so much for this recipe Stephanie… I made this today… for the very first time my chocolate cake came amazing… Can’t thank you enough… you are the best!

  • This is my go to chocolate cake actually my go to cake recipe…….. I used this recipe as my base for a cheese cake it turned out to be one of my most delicious baked dessert

  • Followed this recipe word by word for the cake n was able to get the exact taste of chaocolate cake that I had always looked for. Thanx to u ma’am. Get to learn a lot of things from u. ����

  • This is the best recipe ever. I’ve been baking this ever since it came out ❤ It’s foolproof, soft & supremely delicious! Thank you for your recipe��

  • Hi! Thank you for sharing this amazing chocolate cake recipe! It was so soft and moist. It really tastes delicious! Thank you so much and keep inspiring people with your recipes❤

  • Thank you so much for this recipe. I made cake for my hubby’s birthday during lockdown using this recipe. It came out very well. It was soft, moist and yummmm!
    Thank U for giving the exact measurements in grams, i just followed it to get an awesome results.
    Lots of love to u❤️❤️❤️

  • Hi Stephanie,
    I have been making this lovely cake for a while now but I am not sure what needs to be corrected with my Buttercream.

    I grind sugar super fine, sift it and then use it to make the buttercream but after getting to fluffy butter no matter how much I beat after adding the powdered and sifted sugar, the buttercream remains gritty, and I still feel sugar powder in the mouth. It’s still not creamy. What needs to be changed. Plz advise.

  • This is the best chocolate cake you’ll ever have! The name may say ‘simple’ but is extra-special! So moist and delicious. Baked this twice already and both times, it turned out great and everyone loved it. Now I’m doing a double recipe for my son’s 8th birthday next week! �� Thanks again and again, Stephanie! God bless you always ��

  • You are amazing Steph & thankyou I will always plug you everytime I make your cake recipe wow love how u use cups & tspn the old way to measure made it easy to follow cake wait to make your cake wuhu u ROCK!!!

  • I just tried this recipe and the cake came out perfect! I must say that it was a bit watery before i put it in the oven. Perhaps too much liquid? I did everything according to this recipe. But the cake is deliciously moist. Thank u!!

  • I’m only a 10 year old kid so I don’t drink coffee and I don’t like it

    So if I will taste the coffee then I will use water if I won’t taste it then I will use coffee

    So will I taste the coffee

    Ps. i used the regular sugar instead of the powdered sugar�� and it still turned out amazing�� and I’m allowed to use the oven and stove now in the kitchen so I can make deserts all by myself and my mom can relax the whole time ��

    And everything turns out amazing no one comes close to your skills god bless you❤️

  • This is my all time favourite recipe. Never goes wrong. Thank you so much for sharing this super easy recipe with proper measurements and explanations.

  • Made this on father’s day with cream cheese frosting.. my family and i loved it, will make this again.. thank you so much for your recipe, I definitely got that MOIST & DELICIOUS chocolate cake

  • I have made this cake in kadai by preheating for 10 mins and it turned out amazingly soft and tasted heavenly. This is my go to recipe for a chocolate cake. Thank you so much for this wonderful recipe.

  • I made this cake and it tasted amazing.. My 3 year old relished every bite and proudly tells everyone that her mama can make anything! Thank you for being a wonderful teacher. Greetings from India

  • Can this cake batter make 24 cupcakes? Have made this wonderful cake 3 times already now thinking to make it into cupcakes for my daughter’s 2nd birthday

  • Can I substitute milk for buttermilk? Also, I want to bake this in 8 inch cake tins, will that affect the cooking time, and if it does by how much?

  • Was hesitant to try this but turned out delicious! I cut down the sugar and it tasted perfect. Definitely going to be a family favourite!

  • I cant thankyou enough for these recipes.. its always a full proof one and so so so simple..
    Sometimes i just feel that u are right in front of me helping me bake.. no words to thank…still thankyou sooooooooo much

  • OMG!!!! ONE OF THE BEST CHOCOLATE CAKE RECIPE EVER!!!!! The cake was as moist as the betty crocker and above all it included all the simple recipes. Please teach us a Classic Vanilla cake as well. Lots of love and prayers.

  • Love all your videos You’re just great how you explained everything step-by-step I’m making this cake for my sister-in-law’s birthday thank you for the recipe

  • I love how you push the ingredients through the sieve instead of just discarding the bigger lumps. That’s what I do all the time lol��

  • I’m about to make this amazing chocolate cake again I guess for the ninth time now but this time for my sister’s birthday. This recipe has NEVER failed me�� Thank you Stephanie for unselfishly sharing us all your great recipes. I’m a big fan!! You basically taught me how to bake so THANK YOU���� Stay well!

  • I was given the �� by everyone who tasted my chocolate cake. Thank you so much Stephanie. Btw I accidentally added 1 cup oil instead of 1/2 ��‍♀️, however it still turned out great & was moist as ever ��. I shall try it out again, this time with the right quantity of oil of course ��.