I should have known that Ina Garten had the best chocolate cake recipe all along; she is, after all, a goddess. There have been a few times in the past when I thought I had found The Perfect chocolate cake recipe, but every time I thought I had found my go-to, I started to get consistently bad results. Weird textures and sunken tops and what-not. I was a little skeptical when I read all of the glowing reviews surrounding this cake; everyone, and I mean everyone, said it was The Best Chocolate Cake Ever. And that it was easy to boot! Can one recipe really deliver all that? It turns out that the answer is a resounding Yes! Ina really does have the best chocolate cake recipe: it is a snap to make (no whipping, no careful folding, no fancy ingredients, just mix-mix-pour) and it produces a cake that is moist and rich and perfectly springy. My dad gave it perhaps the best compliment a cake can receive when, with eyes as wide as saucers, he stared at me quite dumb-founded and said, “What?! You made this from scratch?!” High praise indeed.
I have a favorite chocolate frosting recipe that I use for everything, and it worked beautifully with this cake. I highly recommend it! I chose not to make the chocolate buttercream included in the recipe from The Barefoot Contessa because it contains a raw egg and that grossed me out!
*I almost forgot my asterisk! We don’t drink coffee, but adding coffee to chocolate cake deepens the chocolate flavor and really makes it sing, so I don’t like skipping that or adding water instead (blah!). So I use Pero, which is just an instant beverage powder that is made from malted barley and chicory and smells vaguely coffee-esque. It can be found near the teas, coffees, and hot cocoas at the grocery store.
I am looking for a chocolate rum cake recipe. Do you happen to have one? Please let me know, I have been craving it for days!
Hi Mia. I do not have a recipe for a chocolate rum cake. Best of luck finding one!
Hi Lulu,
I need to bake – probably three 9X13 cakes – and sculpt one into a dolphin for my daughters upcoming birthday party. Can you tell me if this cake lends itself to being frozen if made a few days in advance and sculpted? Thanks so much
Hi Ronnie. I haven’t tried freezing this recipe, but I’m guessing it would freeze well. Good luck, and please let me know how it turns out!
So it froze quite well but freezing did take away something….I tasted it before I froze it so I know :-). Also while frozen I could sculpt it, but the moment it got even a little thawed out, it became difficult. I made gray MM fondant to cover this cake (for the dolphin) – so to answer the question below – I found that this cake is a little delicate for fondant. Or maybe my fondant was too thick, I dont know. I’m not a pro by any means . Thanks Lulu. The cake was delicious!
Ronnie, thanks for the update!! I’m not too surprised that it’s not quite as good after being frozen or that it’s a little delicate for fondant. I’ll just have to eat it fresh and covered in buttercream! 😉
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Hi Lulu,Do you think this is a cake you could use to cover with fondant? Thank you! Kelly
Hi Kelly! I’ve never worked with fondant, but I can tell you that this cake is very tender. Good luck!
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Hi there
I am serving this cake tomorrow for a luncheon. Do you think I could make it today?
Emiky
Yes, I think that would be fine. The cake is very moist and tender, so it keeps well. Good luck!
hi Lulu,
can’t wait to try the recipe – how many teaspoons of Pero did you use per 1cup hot water? thank you!
Hi Johanna! I usually use 1 heaping teaspoon per cup of hot water. Good luck!
Hi Melissa! When I found out at the family reunion that you are Lulu the Baker, I knew I was familiar with your blog to an extent, but I couldn’t remember which of your recipes I’d tried before. Then today as I was about to make my go-to chocolate cake for our treat tonight, I realized that I needed to print off a new copy of this recipe. I was pleasantly surprised when I clicked on my absolutely favorite chocolate cake (and I can be picky) that I pinned on Pinterest a while ago and found that it was one of yours! I also use the Pero and find that it works out great. At any rate, I made sure that I subscribed to your blog so that I can keep up what you’re baking!
Rebecca
Rebecca, it was so fun to see you and your cute family this summer! And what a small world! 😉
LuLu, My Mom (huge chocolate lover) is coming to visit on her birthday in two days. I’d like to make this cake with your suggested frosting but you said the butter makes it harden quickly. Any other frosting suggestions that are good to decorate with?
Hi Nicole! If you make the frosting using the recipe I link to, you should be fine. The frosting I grew up with hardens quickly, but this version is much easier to work with, and very delicious and fudgy! I just made both the cake and the frosting for my son’s 3rd birthday earlier this month and they were fantastic together. Good luck!!
OMG!!!!! This cake was a HUGE hit!!!! Never making chocolate cake any other way! The coffee really hit it off so for for those thinking to skip it, DONT! My Mom LOVED her 60th birthday cake LuLu! I subbed with almond milk in the icing and got scared because the texture was not normal. It had tiny lumps in it but I didn’t have enough time and sucked it up. We ate the cake 3 DAYS later and it was AMAZING! So moist and the icing really complimented the rich cake. Thank you for sharing this recipe that I now must share with my Mom 🙂
Nicole, I’m so glad the cake worked out for you! Not sure why there were tiny lumps in the frosting, but hey, all’s well that ends well, right?!
Hi there, thank you for this amazing recipe I just made it today and it came out stunning, fluffy and delicious 🙂
Hey Tammy! What a coincidence: I made it today too! For my sister’s birthday, and boy, was it a hit!! Happy Holidays!
The came out perfect! So moist. Thanks
All I have are 9″ cake pans. Will these do? How should I adjust cooking times if so? Can’t wait to make this! 🙂
Hi Samantha! 9″ cake pans should work just fine. I would decrease the baking time by a few minutes, and maybe start checking for doneness a little early.
Hello,
Just wondering if you have any recommendations for making this cake two days ahead. Do you think wrapping tightly and in the fridge would work and maintain it?
I have made it before twice with frosting and twice with whipped cream and cocoa, it has been a star every time i make it.
Thanks,
Hey! I’ve never tried making it that far in advance, but it might work. Good luck!
Would it be possible to cut the recipe to only make one layer?
Hi LilB. I’m sure you could do that. I’ve also baked the whole recipe as one layer in a 9×13″ pan, and it was great. Good luck!
I just baked this with my niece for Thanksgiving. The directions were easy to follow – I can’t wait to see how it turned out!
I hope you loved it! xoxo
This cake sounds delicious…I’m going to try it this weekend…anybody ever try this in a bundt pan? Thanks in advance
I Kathy! I’ve never tried it in a bundt, but please let me know how it goes!
Hi Lulu!
I’m planning on using this recipe and your vanilla cake recipe for a super tall layer cake for my sons first birthday party this weekend. Can I use this same recipe for 9″ circle pans? Also, do you use cake flour or all purpose flour? Can I use coconut oil for the oil? THANK YOU!
Hi Cristin! Yes, you can use this chocolate cake recipe with 9″ circle pans. They’ll bake slightly faster, so watch them carefully. I use all-purpose flour (if it doesn’t specify, it always means all-purpose, at least in my recipes!). And I don’t really have any experience baking with coconut oil. Sorry! Good luck—it sounds amazing!
It took about 25 minutes in my oven with 9 inch pans. I tested it for doneness using a toothpick.
Love this yummy and mouth watering cake… Thanks for share …
Hi Lulu! I’d like to make the cake as part of a special dinner for two. I have some smaller-diameter pans, about 6¾ x 3¼ or thereabouts. Can you let me know how I could adapt the recipe for a smaller, two-layer cake?
The cake sounds so wonderful and I’m excited to try it!
Hi Carolyn! One thing you could do is just make the full recipe, fill your pans to about 2/3 or 3/4 full, and use the rest of the batter to make cupcakes! You could alternately make 2/3 of the recipe. Either way, if you want to use smaller pans, you’ll want to check the cakes earlier for doneness, as they’ll bake faster in smaller pans. Good luck!
can this be made in microwave?
This recipe (along with the best chocolate frosting) is awesome! I made it for a coworker’s birthday and will be making it again for my mother’s 90th birthday! Super special cake for a super special lady’s milestone birthday!
Julie, I’m so glad you love it! We do too. Congrats to your mom on her 90th birthday!!
Can I double the reciepe
Can I double the reciepe for a larger one layer cake
Hi Linda. You should be able to make this recipe in a 9×13″ pan for a single layer cake without having to double it. The baking time will have to be adjusted, but otherwise it should work just fine. And yes, I would think you could make it ahead and keep it tightly covered at room temperature. Alternately, you could refrigerate it and let it come to room temperature either before frosting or before serving. Best of luck!
And can I make it 2 days ahead. Cover tightly keep at room temperature
Thanks for such a nice recipe for the Chocolate cake. It’s really nice and great in taste. Really amazing.I have properly remembered this recipe for my birthday party. http://cake-delivery.in/noida
It is a delicious cake! I’m so glad you’ve had success with it.
Ina Garten does such a great job with her recipes! Love her!
I made this with the frosting last night. Fantastic cake. Thanks.
I have made this before and it’s delicious!
Can you please advise what temperature and how long to bake if converting this to cupcakes?
Thanks!
Hi Alexia! A quick note: I don’t think this recipe translates well to cupcakes. They taste great, but they don’t look very pretty. I think this recipe for cupcakes is much better, and this is the one I use: https://luluthebaker.com/2016/04/best-chocolate-cupcakes/. But if you still want to use the other recipe, I would bake the cupcakes at the same temperature as the cake for 18-23 minutes. Good luck!
This recipe looks intriguing except for the coffee. Can the coffee flavor be tasted because I want a chocolate cake absent coffee flavor.
Hi Christine! There’s absolutely no coffee flavor whatsoever in the cake. It just tastes nice and chocolatey.