What Makes a Chocolate Cake “the Best”?
Before we dive in, let’s talk about the key traits that great chocolate cakes share. That will help you understand why each component exists (and where you have flexibility).
Characteristics of an outstanding chocolate cake:
Moist but not soggy — enough liquid, good fat, but not overbaked
Deep chocolate flavor — from quality cocoa, perhaps melted chocolate, and an enhancer (coffee, espresso, salt)
Tender crumb / soft texture — achieved via fat (oil or butter), acidity (buttermilk, sour cream), eggs, cake flour or combination flours
Structure / rise — balanced leavening (baking soda / powder) so it rises well but doesn’t collapse
Good frosting / finishing — complements rather than overwhelms (ganache, buttercream, etc.)
Stability — holds shape when sliced, holds up to frosting, sliceable without collapsing
Makeability / reliability — a recipe you can trust to succeed with clear steps
When food testers compared multiple chocolate cake recipes, these were the criteria and Ina Garten’s “Beatty’s” came out on top for hitting those balance points.
thekitchn.com
So, here’s a master recipe that aims to meet all those traits.
Master Chocolate Cake & Frosting
This recipe gives you a two‑layer (9‑inch) chocolate cake with a luscious chocolate frosting (ganache + buttercream hybrid). Serve as is, or adapt the frosting to a simpler buttercream or whipped cream version.
Ingredients (makes 2 × 9‑inch cake layers)
(Note: later I’ll give variants — a fudgy single layer, a tall cake, etc.)
Cake Batter
2 cups (≈ 250 g) all‑purpose flour
¾ cup (≈ 75 g) unsweetened cocoa powder (better if Dutch‑process)
2 cups (≈ 400 g) granulated sugar
1 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk (or you can use yogurt + a bit of milk)
½ cup (120 ml) vegetable oil (neutral like canola or sunflower)
2 tsp vanilla extract
1 cup (240 ml) very hot coffee or hot water (this deepens and “blooms” the chocolate flavor)
Frosting / Ganache & Buttercream Hybrid
8 ounces (≈ 225 g) semisweet or dark chocolate, chopped
1 cup (≈ 240 ml) heavy cream
½ cup (113 g) unsalted butter, softened
2–3 cups (≈ 240–360 g) powdered sugar (adjust for thickness)
2 tsp vanilla extract
Pinch of salt
Step‑by‑Step Method
Here is a detailed guide with approximate timings. Read through fully before you start.
1. Preparation (10–15 min)
Preheat oven to 350 °F (≈ 175 °C).
Grease and flour two 9‑inch round cake pans (or line bottoms with parchment).
Sift together flour + cocoa powder + baking powder + baking soda + salt in a bowl.
In a measuring pitcher or bowl, whisk together buttermilk, oil, eggs, vanilla.
Bring a cup of water or coffee just to near boiling (so it’s very hot) — set aside.
2. Mix the Batter (5 minutes)
In a large mixing bowl (or stand mixer), combine sugar + the dry sifted ingredients.
Add the wet mixture (buttermilk/oil/eggs/vanilla) into the dry mixture and mix until just combined. Don’t overmix.
Carefully add the hot coffee (or water) — add slowly while mixing at low speed, until batter is smooth. The batter will be thin — that’s okay. The hot coffee helps intensify the chocolate flavor and gives a moist final texture.
3. Bake the Cakes (25–35 min)
Divide batter evenly into the two prepared pans.
Place in preheated oven on center rack.
Bake ~25 to 30 minutes (depending on oven) or until a toothpick inserted in center comes out with a few moist crumbs (not wet batter).
Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
4. Prepare the Frosting / Ganache (while cakes cool) (10–15 min)
In a heatproof bowl, place chopped chocolate.
Heat cream just to a simmer, then pour over chocolate, letting it sit for a minute to melt. Stir until smooth (ganache).
Let ganache cool until it’s thick but still spreadable.
In another bowl, cream the softened butter until pale.
Gradually beat in powdered sugar, then vanilla and a pinch of salt.
Fold in the cooled ganache into buttercream, mixing gently until fully combined. You’ll get a rich, chocolatey hybrid frosting that’s more stable than pure ganache but deeper than plain buttercream.
5. Assemble & Frost (10 min)
If cake tops domed, level them with a knife or cake leveler.
Place first layer on cake plate / board. Spread ~⅓ of the frosting evenly over it.
Add second layer, press lightly, then frost top & sides. Use a spatula or bench scraper for smooth sides if desired.
Optionally, decorate edges, add chocolate shavings, ganache drips, cocoa dusting, etc.
6. Rest & Serve
Let frosted cake rest in cool space (or refrigerate lightly) so frosting sets.
For best texture, bring to room temperature before serving (if refrigerated).
Slice with a hot, clean knife (dip in hot water & wipe) for clean cuts.
Why Each Ingredient & Trick Matters
Hot coffee / water in batter “blooms” the cocoa and enhances depth without making cake taste like coffee.
Using oil + buttermilk ensures moistness and tenderness.
Sifting cocoa + dry ingredients helps avoid lumps and improves mixing.
Avoid overmixing once wet + dry combine — that keeps cake from becoming tough.
Hybrid ganache + buttercream gives rich chocolate flavor and stable spreadability.
Cooling cakes completely before frosting is essential — warm layers will melt frosting.
Room temp ingredients (eggs, butter, buttermilk) integrate more evenly.
Variations & Alternate Styles
You can tweak this base recipe in many ways — here are some popular variations:
Single large cake / sheet cake: adjust pan size and bake times.
Fudgy / dense version: reduce flour slightly, add melted chocolate in batter, reduce leavening.
Layered multi-tier: scale up ingredients for three layers + extra frosting between layers.
Gluten-free version: substitute gluten-free flour mix and use xanthan gum as binder.
Vegan version: use non-dairy milk + oil, replace eggs with flax eggs or commercial replacer, use vegan chocolate and vegan butter.
Alternate frostings: whipped cream frosting, Swiss meringue buttercream, chocolate mousse, etc.
Add-ins: chopped nuts, chocolate chips, liqueur/flavor extracts (rum, orange, amaretto), fruit compote layer in between.
Olive oil chocolate cake: some recipes substitute or combine oil for a moister crumb and lighter feel. For example, Bon Appétit’s Chocolate Olive Oil Cake uses olive oil to keep the cake moist and give complexity.
Bon Appétit
Flourless / dense cake: if you prefer a dense, fudgy cake (almost like a brownie), try a flourless variant (no wheat flour) such as a rich custard‑like chocolate cake.
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Troubleshooting & Common Pitfalls
Problem Likely Cause Fix / Prevention
Cake ends up dry or crumbly Overbaked, too much flour, low fat Reduce bake time, measure flour properly (spoon & level), ensure sufficient fat and liquid
Center sinks Underbaked, opened oven too early, overleavening Bake until set, avoid opening oven before appropriate time, check leavening
Frosting too runny Ganache too warm, insufficient sugar or chilling Chill frosting before spreading, balance sugar / butter, ensure ganache cool
Cake layers crumble or break Too thin, not cooled fully, weak structure Use sturdier cake thickness, cool fully, trim domes, use proper support
Frosting melts or slides off Warm cake, too much moisture, frosting not stable Ensure cake is fully cooled, reduce moisture in cake, use more stable frosting
Taste is flat / weak chocolate Cocoa low quality, lack of salt / little “pop” Use good cocoa or melted chocolate, add pinch of salt, perhaps coffee/bitter notes
Clean Printable Version (Copy / Save)
The “Best Chocolate Cake” — Two‑Layer Mocha Chocolate Cake with Ganache‑Buttercream Frosting
Yield: ~12–16 slices (two 9‑inch layers)
Prep time: ~20 min | Bake time: ~25–30 min | Frosting time: ~15 min | Total time: ~1½ – 2 hours
Ingredients
Cake Batter
2 cups (≈ 250 g) all‑purpose flour
¾ cup (≈ 75 g) unsweetened cocoa powder
2 cups (≈ 400 g) granulated sugar
1 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) buttermilk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) very hot coffee or water
Frosting / Ganache‑Buttercream Hybrid
8 oz (≈ 225 g) semisweet or dark chocolate, chopped
1 cup (240 ml) heavy cream
½ cup (≈113 g) unsalted butter, softened
2–3 cups (≈ 240–360 g) powdered sugar
2 tsp vanilla extract
Pinch salt
Instructions
Preheat oven to 350 °F (175 °C). Grease & flour two 9″ cake pans (or line bottom).
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs + buttermilk + oil + vanilla.
Combine wet + dry just until mixed. Gradually stir in hot coffee until batter is smooth (it will be thin).
Divide batter between pans and bake ~25–30 min, or until toothpick yields moist crumbs.
Cool in pans 10 min, then invert onto wire racks to complete cooling.
Prepare frosting/ganache: pour hot cream over chocolate, stir to melt → ganache. Let cool to thick. Meanwhile, beat butter + powdered sugar + vanilla + salt. Fold in cooled ganache to form frosting.
Level cake tops if needed. Spread frosting between layers, then top & sides.
Chill briefly so frosting sets. Bring back to room temperature before serving.
Slice with clean, warmed knife for best cuts.
If you like, I can send you a metric (gram / ml only) version, or a video tutorial version, or a version especially adapted to ingredients you have (e.g. no buttermilk, or higher altitude). Which version would you like next?
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