Chocolate Cake Recipe

Chocolate Cake Recipe


This is my signature chocolate cake recipe that I have been using for a little over 6 years. It was the first chocolate cake that I ever made from scratch that tasted like what I think in my mind chocolate cake should taste like! A little bit fudgy, full of chocolate flavor and melt in your mouth delicious!

This recipe also works GREAT for carving sculpted cakes! I use the same recipe for wedding and sculpted. I always bake them, de-pan them, wrap them in plastic wrap and then chill in the fridge or freezer (depending on how much of a rush I’m in) and then carve. Chilled cakes make carving or stacking SO much easier!
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If you want to know more about making your own spiderman cake or sculpted cake tutorials, you can become a patron! Patreon is a site where you can get access to all my tutorials that I have ever made! I have everything on there from sculpting, modeling, wedding cakes, armatures and more! You can see the types of classes I have available in my online store. By becoming a patron, you don’t have to buy the classes individually, you get instant access to ALL of them so it’s a great value! When you become a patron, you will get two new tutorials every month to keep forever! What are you waiting for?? Sign up now!

Chocolate Cake Recipe
Print Recipe
This is my signature chocolate cake recipe that I have been using for a little over 6 years. It was the first chocolate cake that I ever made from scratch that tasted like what I think in my mind chocolate cake should taste like! A little bit fudgy, full of chocolate flavor and melt in your mouth delicious!
    Servings Prep Time
    2 8 inch rounds 10 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    2 8 inch rounds 10 minutes
    Cook Time
    35-40 minutes
    Chocolate Cake Recipe
    Print Recipe
    This is my signature chocolate cake recipe that I have been using for a little over 6 years. It was the first chocolate cake that I ever made from scratch that tasted like what I think in my mind chocolate cake should taste like! A little bit fudgy, full of chocolate flavor and melt in your mouth delicious!
      Servings Prep Time
      2 8 inch rounds 10 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      2 8 inch rounds 10 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Chocolate Mixture
      Liquid Ingredients
      Dry Ingredients
      Servings: 8 inch rounds
      Instructions
      1. Bring water to a boil. Add in cocoa powder. Whisk until smooth then place bowl into freezer to chill to room temp.
      2. Weigh out all liquid ingredients and set aside
      3. Weigh out all dry ingredients and place into a stand mixing bowl and attach the paddle attachment. Turn on low. Add in your room temp butter in small chunks. Combine on low until you achieve a sandy mixture.
      4. Once your chocolate mixture is cooled, combine it with your liquid ingredients and give it a little whisk to break up the eggs and combine things together. Add 1/3 of your liquid mixture into your dry ingredients and mix on med-high for two minutes. If you do not do this step, your recipe will not turn out.
      5. After two minutes, your batter should be lighter in color and thick like icecream. Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed. Once they are all combined, turn back up to med-high for another 30 seconds.
      6. Pour batter into prepared pans and bake for 35-45 minutes depending on how big your pans are. The bigger the pan, the longer it will take for them to bake. When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
      Share this Recipe
      • PhysUnknown

        Halved this for two 4″ cake pans and baked at 325. Measurements got a little weird (yay for kitchen scales, though!), but the cake came out AMAZING.

      • Bonnie Ivanish

        I don’t see the oven temp here……350° F is fairly standard, so I’ll try that, plus just keep an eye on it (I’m usually pretty good with cakes). Always like checking out a good cake (esp. choc!) recipe, so I’m looking forward to this from your write-up. Thank you for sharing!

      • Cassandra Perez

        Hi- How long will this cake stay fresh and moist? Party is on Saturday – how far in advance can I make it?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I usually bake on Wednesdays for a Saturday Delivery :)

      • Kim Hamilton

        Just wanted to make sure that I can actually double this recipe as I go or if I need to do it in two separate batches?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Yes you can double it

      • CakenGifts India

        Making cake is so simple after seeing your this
        recipe. Thanks alottttttt….

        http://www.cakengifts.in/cake-delivery-in-gurgaon

      • http://www.cakengifts.in/ CakenGifts.in

        very very very tastyyyy and yummmyy recipe…:) Not only tasty but so quick and easy

      • Anand Tiwari

        Thank you for sharing such a wonderful recipe.

        Visit our cake shop too

        http://www.blueheaven.online

      • Kristin L

        The texture of the cake was very fine and crumbly. Is there any way to make it more moist and fluffy?

        • Kylie Aspinall

          I just had the same problem :( tasted yum but fell apart when I picked it up.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          If by “crumbly” you mean it had a very delicate texture, that is normal. If you wan’t something more spongy you can try a different recipe.

      • Lilie Harris

        Hi Liz, I am planning to make this cake tomorrow, please tell me, can I use non dutch cocoa for this recipe instead of dutch cocoa? Thanks!

      • Saniya Basyt

        Can i make cupcakes with this recipe?

      • Linda Bonnette

        Hi Liz,
        Thank you for sharing your recipes and tutorials! I had a small problem with the reverse creaming method. When I added my butter to the dry ingredients everything seemed fine until all of it was added and then it became a very thick dough rather than the wet sand consistency. Thinking my butter was too warm I tried again with butter that was a little cooler. The same thing happened. I decided to proceed with the recipe and the cake turned out beautifully although perhaps it was a little less tall than it should have been. The taste and texture was awesome! I did some research later because I suspected my butter caused the problem, however Challenge butter seems to be a good butter. I used King Author flour. Any ideas on what might have caused this problem? Thanks!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          You got it, your butter was just too soft. This can also happen sometimes from over-mixing in the beginning.

      • nur

        Is this recipe for 2(high)×8inch round cake or 2 seperate 8inch round cake?

      • http://www.bengaluruflorists.com/ Bengaluru florists

        thanks admin many many thanks for sharing this please also try some stuff from here
        http://www.bengaluruflorists.com/cakes.htm

      • Ladybug

        Double the recipe for a sheet cake?

      • Tammy Hyland

        Hi Liz – What brand of cake flour do you use? I’ve tried several, and the cakes I’ve made with cake flour are always too dry. Thanks!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I use swan but king Arthur is very good brand

      • samina rasheed

        Hi Liz,
        Thank you so much for the wonderful recipes. Your vanilla cake recipe is the best I’ve tried till now. But in the chocolate cake recipe, the measurement for cake flour are different in two of your recipe links. It is given 8.25 oz cake flour in this link.
        http://artisancakecompany.com/recipes/cake-and-buttercream-recipe/
        Which one is the right one? Please help.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I have adjusted the recipe with more flour for stability

          • samina rasheed

            I tried the recipe again with 10 oz flour and it came out well. Thank you so much.

            • http://www.artisancakecompany.com/ Elizabeth Marek

              So glad :)

      • http://www.bestbake.in Sree

        Interesting Post! Your recipe is amazing and easily understandable. I wish to add this cake to my blog and provide them to the people who visit my blog.

        Keep Sharing..
        https://www.bestbake.in

      • http://www.bloomnbud.com/ bloomnbud

        Realy nice way to make a chocolate cake , i must try this at home
        also for sending cake anyone can visit http://www.bloomnbud.com/

      • Sugaret Cakes Maha Ayoub

        hi, how much cake do i need to make the same spider man please?

      • Gloria Chung

        Hello Elizabeth, thank you so much for sharing such a wonderful recipe. I love how the reverse creaming method makes the cake less dense and fluffy almost like a chiffon cake. Do you have any recipes on a Red Velvet cake that tastes similar to your signature cakes in that they are light and fluffy yet able to withstand the weight of fondant? Please advise. Thank you.

      • Sheila Kishinchand Dialdas Kha

        Is there a conversation measurement in gms to this recipe

      • Caroline Biller

        So I just have a basic stand mixer without a paddle attachment.. will the whisk attachments work? I only have to make a football helmet but I want it to turn out right. Thanks!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          You can use a hand mixer too, just make sure you follow all the ingredients, measurements and mixing times properly for success

      • Autumn Nava

        What frosting is used for this cake?

      • Amy

        Hi Liz, so happy to find your site and all your amazing talent being shared with us. I had question about this chocolate cake. I feel I followed to a tee and cake came out done seems lighter in color in the outside and mot necessarily dry but I feel not as moist as other recipes I’ve used, moist dense fudge texture. Tasted scrap, taste slightly moist or maybe I used too muc cocoa powder; any insight for fixing my son’s birthday cake? Thanks.

      • Donna Lisa

        Help embarrassing question here
        I don’t know which numbers represent what speeds on my kitchenaid stand mixer
        What is considered low or medium or medium high for instance?

        • Henry

          …why dont you turn it on and see…lol

        • http://www.artisancakecompany.com/ Elizabeth Marek

          low is slow, medium is in the middle and high is fast

          • Donna Lisa

            Hi Liz thanks for replying. I am sure that you had to shake your head and try not to laugh at my ? LOL But; this is all new to me and I am such a stickler that I wanted to make sure that I mixed exactly according to your directions when you said “medium-high”. Well I said to myself… Self it makes sense that 5 has to be medium if 10 is high but did Liz mean that medium-high was 5-6, 6-7, 7-8 etc…? I am so inspired by all things Liz… and I so did not want to mess up, so I figured it would be best to ask. You would not believe some of the responses I got. Some weren’t very nice but; oh well I have pretty thick skin. :)
            Anywho, would you clarify further or is it not that particular?
            Thanks for all that you do to help and inspire us newbies..
            Donna

            • http://www.artisancakecompany.com/ Elizabeth Marek

              Don’t worry, it’s not that particular. Medium high would probably be around 7

              • Donna Lisa

                Thanks you’re the best

      • Murielle

        How many cupcakes will this yield?

      • Agnieszka Majewska

        This recipe is for 2 x 8 inch full rounds?

      • Ken-Yetta Kirsh Stallings

        What about the icing and chocolate topping

      • Malynda

        Do you bake at 350 degrees?? Thanks for sharing! I can’t wait to try it:)

        • http://www.artisancakecompany.com/ Elizabeth Marek

          335 :)

          • Charlene Henderson

            335? Just wanted to double check this? Ive never baked at this temp so please excuse my question! I want to use this recipie for two 8 inch rounds and two 6 inch rounds. What temp and baking time? Thank you so much Lizzo!

            • http://www.artisancakecompany.com/ Elizabeth Marek

              335 for about 25 minutes then check every 2-3 minutes until done

              • Vanessa Luna

                I wish this had been in the instructions…I didn’t read all the comments beforehand and baked this at 350 for 35 minutes. It was overdone and hasn’t held together at all. It crumbled and broke on half (with other pieces falling off) as I tried taking it out of the pan even though I had parchment. I’m hoping the freezer will help because I wanted to carve it.