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Chocolate Cake Recipe (VIDEO)

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.

Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!

Sliced Chocolate Cake on a cake platter with chocolate frosting

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THE Chocolate Cake Recipe:

My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.

We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

Piece of homemade chocolate cake on a plate with fork

The Best Cocoa for Chocolate Cake:

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.

Cocoa for chocolate cake with remaining chocolate cake ingredients

Tips for Smooth Chocolate Frosting:

The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:

  • Cream together the butter and cream cheese first to prevent lumps
  • Sift in the powdered sugar and cocoa since cocoa tends to clump.

how to make chocolate frosting creaming butter and cream cheeseHow to Make Chocolate Frosting sifting in cocoa and powdered sugar

How to Make Chocolate Cake:

This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.

  1. Whisk together the wet ingredients
  2. Whisk together the dry ingredients
  3. Combine wet with dry ingredients
  4. Divide into prepared pans and bake

Step by step how to make chocolate cake

How to Get Even Cake Layers:

When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.

how to make even cake layers before and after baking

Swirled frosting on chocolate cake

More Chocolate Desserts (for Chocolate Lovers!):

Watch Natasha Make Chocolate Cake:

I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.

Chocolate Cake slice on plate with forkful

Chocolate Cake Recipe

4.82 from 95 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Cake Cooling: 45 minutes
Total Time: 1 hour
Chocolate Cake Recipe on platter

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.

Author: natashaskitchen
Skill Level: Easy
Cost to Make: $8-$10
Keyword: chocolate cake
Cuisine: American
Course: Dessert
Calories: 691 kcal
Servings: 14 slices

Ingredients

Ingredients for Chocolate Cake:

Ingredients for Chocolate Frosting:

Instructions

How to Make Chocolate Cake Layers:

  1. Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.

  2. In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

  3. In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.

  4. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.

How to Make the Chocolate Frosting:

  1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.

  2. Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).

  3. Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.

Nutrition Facts
Chocolate Cake Recipe
Amount Per Serving
Calories 691 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 513mg22%
Potassium 223mg6%
Carbohydrates 98g33%
Fiber 3g13%
Sugar 71g79%
Protein 6g12%
Vitamin A 730IU15%
Calcium 44mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

 

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Carrie Robbins
    March 29, 2020

    I made this cake today & it is delicious! Does it need to be refrigerated? Reply

    • Natasha's Kitchen
      March 29, 2020

      Love it! Thanks for the great review and regarding refrigerating it, yes we recommend keeping it refrigerated. Be sure to cover when refrigerating. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again. Reply

  • Ashlee
    March 28, 2020

    We don’t have access to coffee right now and I seen in another comment to use water instead. I’ve never baked a cake from scratch but I will for this one I was wondering if I could replace the water with milk? Or would that be a bad idea? Thank you for all you do! Reply

    • Natasha's Kitchen
      March 29, 2020

      Water is the next best thing as I haven’t tried using milk with this recipe. Reply

  • Nelly
    March 28, 2020

    Hey Natasha! I’m loving your recipes and your videos!! Thank you so much. I’m looking forward to try this recipe but I don’t like coffee in cakes. Can I just omit it completely? Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Nelly, Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine. Reply

  • Liz Romer
    March 28, 2020

    I made this cake for our last family function before the quarantine. It was devoured with really kind compliments from everyone!!!! This is my new go-to cake recipe for all of our family functions–and maybe just for the days that I’m craving cake. Thanks for sharing! Reply

    • Natashas Kitchen
      March 28, 2020

      You’re welcome, Liz! I’m so glad you’re enjoying our recipes! Soon will come the time to gather again and we can enjoy these recipes together with friends and family. Reply

  • Sasha
    March 28, 2020

    I made your chocolate cake recipe and I must say it was fantastic! I used a homemade Pb frosting instead of chocolate…So So So good and low maintenance with great flavor and eggless also  Reply

    • Natashas Kitchen
      March 28, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Sasha! Reply

  • Lucie Charette
    March 27, 2020

    Hello,
    Just wondering why is there vinegar? Could it be replaced with just water? Also, I would like to replace the hot coffee for 1/2 Kahlua
    Thanks Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Lucie, The vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tried any other substitute for it to advise. Reply

      • Lucie
        March 28, 2020

        Hi Natasha,
        Wow, thanks for the quick reply!! I don’t think anyone has ever replied to any of my comments on Pinterest.
        I made it and kept the vinegar im the recipe. Instead of hot coffee, I used 1/2 Kahlua and 1/2 water with 1 TBSP cocoa (my hubby is not a coffee fan and it was for his birthday yesterday). It came out perfect, and that icing OMG sooo creamy good!! Reply

        • Natashas Kitchen
          March 28, 2020

          I’m so glad you enjoyed it, Lucie! Thank you for the wonderful review! Reply

      • Elaine G
        March 28, 2020

        Could you substitute the olive oil with vegetable oil? Reply

        • Natashas Kitchen
          March 28, 2020

          Hi Elaine, a vegetable or canola oil would work. Reply

  • Joy
    March 27, 2020

    I just this today, love this cake but I found the icing to be super sweet, and yes followed the ingredients has I was making it, any suggestions? Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Joy, we used 5 cups of powdered sugar. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. I worry it will affect texture if using less but if you experiment I would love to know how you like this recipe. Reply

  • Sindhu
    March 26, 2020

    What would be the substitute of olive oil in this n what should be the quantity? Bcz I don’t have olive oil…

    Btw really love ur recipes… Reply

    • Natasha
      March 26, 2020

      Hi Sindhu, a vegetable or canola oil would work. Reply

      • Sindhu
        March 27, 2020

        Hi Natasha
        Same quantity of oil???
        Thnx for replying Reply

        • Natashas Kitchen
          March 27, 2020

          Hi Sindhu, yes the same quality. Reply

    • Samantha
      March 27, 2020

      Hi Natasha! My name is Samantha! I absolutely love your videos and recipes! I’m planning on making this chocolate cake. What kind of coffee is best to use? Espresso or just regular coffee?

      Thanks so much! Reply

      • Natashas Kitchen
        March 27, 2020

        Hi Samantha! I’m so glad you’re enjoying our recipes. We use coffee from our machine. Espresso would be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake. I hope that helps. Reply

  • Adina
    March 26, 2020

    Hi Natasha, This cake is amazing, but now after eating half of it we were wondering if we can freeze it?
    Thanks,
    Adina Reply

    • Natasha
      March 26, 2020

      Hi Adina, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap so it doesn’t dry out or get freezer burn. Reply

  • Michele
    March 25, 2020

    Hi Natasha! Thank you for this recipe, and for doing what you do! I absolutely love all your videos and recipes! You’re awesome!

    Quick questions: In your frosting pictures and recipe above, you’re showing and stating that we should use the paddle attachment but in the video you’re using the whisk attachment. Which one is it?

    I ask because I didn’t have enough ingredients for the frosting so I had to reduce all its ingredients by half. I used the whisk attachment after seeing your video but the frosting came out way too thick and it was not smooth, at all 🙁 Any idea what could’ve happened? You aren’t using a true liquid besides the tsps of vanilla so I’m wondering what makes it smooth. Thank you! Reply

    • Natasha
      March 25, 2020

      Hi Michelle, either one will work and I have used both. If it wasn’t smooth, you might consider if a substitution was made – and lumps in the frosting often indicate that the cream cheese wasn’t softened enough. Let it sit at room temperature for 15 minutes at a time until it softens some more and try beating again until smooth. I hope that helps! Reply

      • Michele
        March 25, 2020

        Thank you for the reply, Natasha. I will try that next time. Reply

  • Robin
    March 24, 2020

    One of the very best chocolate cake recipes!!! Reply

    • Natashas Kitchen
      March 24, 2020

      Isn’t it amazing! I’m so glad you enjoyed that! Reply

  • Rima
    March 24, 2020

    Hi Natasha,
    How can I prepare coffee from Nescafe?
    How many spoons of Nescafe I have to add for each cup?
    Thank you Reply

    • Natashas Kitchen
      March 24, 2020

      Hi Rima, I haven’t tested this with instant coffee but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

      • Aimee
        March 25, 2020

        Just realized I don’t have light olive oil (only olive oil or extra virgin) Would vegetable oil work? Reply

        • Natashas Kitchen
          March 25, 2020

          Hi Aimee, a vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Reply

  • Ann
    March 24, 2020

    Just wondering if the cream cheese taste is prevalent in the frosting. Reply

    • Natasha
      March 25, 2020

      Hi Ann, I didn’t think it was overpowering with the cream cheese, but rather that it helped to balance the frosting, but you can add slightly more powdered sugar if you want to mask it further. Reply

      • Nagham Abulaila
        March 25, 2020

        Can we leave out cocoa from the frosting? Reply

        • Natasha's Kitchen
          March 26, 2020

          I haven’t tried it yet without cocoa to advise. I imagine the taste wouldn’t be the same without it. Let me know how you liked it if you decide to experiment. Reply

  • Rema
    March 23, 2020

    Hi, I was wondering if I could bake the cake all in one pan since I only have one? Reply

    • Natasha
      March 23, 2020

      Hi Rema, I haven’t tested that in a tall walled pan like a springform pan (it would overwhelm a single standard cake pan). Reply

  • Lynette
    March 23, 2020

    Hello Natasha, what substitute can I use for sugar? Reply

    • Natasha
      March 23, 2020

      Hi Lynette, I haven’t tested any other substitutions for granulated sugar so I can’t advise without experimenting first. Reply

  • Sukanya
    March 22, 2020

    Loved this cake. Was especially perfect for my daughter who is allergic to eggs. Delicious! Reply

    • Natasha's Kitchen
      March 23, 2020

      I’m glad you loved this recipe! Thanks for the good feedback. Reply

    • Jyoti
      March 23, 2020

      The cake came out to dense. Reply

  • Kate Cunningham
    March 21, 2020

    Absolutely delicious! Myself and my family loved this cake, and it was pretty easy to make. I definitely recommend Reply

    • Natashas Kitchen
      March 21, 2020

      That’s so great! I’m so happy you all enjoyed that. Thank you for sharing that awesome review with us, Kate! Reply

  • Shyamala
    March 20, 2020

    Hi Natasha ,

    Do you add milk to the coffee ? Or just water ? So 2 cups warm coffee is it just mixed with water or Milk ?
    And can I use sunflower oil in it instead of olive oil ? Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Shymala, we make the coffee in our machine which uses water, we do not add milk to it. If you have it I would probably go with avocado since sunflower oil can impart a different flavor. Reply

  • CJ
    March 19, 2020

    This cake was superb! I used canola oil in place of the olive and I used dark chocolate cocoa. Rich flavor and not too sweet. Family loved it.Thank you for sharing. I will be trying more recipes! Reply

    • CJ
      March 19, 2020

      Also, the cake was super moist Reply

      • Natashas Kitchen
        March 19, 2020

        Isn’t it the best! Thank you CJ! Reply

    • Natashas Kitchen
      March 19, 2020

      You’re welcome! I’m so happy you enjoyed it, CJ! Reply

  • Sandra Wilcher
    March 18, 2020

    My family and I love every recipe that I have made! Thank you so much for sharing. I am making the chocolate cake tonight. Keep up the great work! Reply

    • Natasha's Kitchen
      March 18, 2020

      Thank you Sandra. I can’t wait for you to try the chocolate cake recipe, it’s one of our favorites! Reply

  • Stephen Perry
    March 14, 2020

    hi Natasha I have just made your chocolate cake following the receipt to the letter and as soon as I put the chocolate frosting on the cake started to crumble. This is the second time I have made this cake and the same thing happened last time. the cake tasted delicious but looked a mess . Any ideas Reply

    • Natasha
      March 14, 2020

      Hi Stephen, I haven’t had that happen – did you possibly underbake (cake had wet batter inside) or overbake (cake was dry)? Also, make sure to prep the pan according to the instructions to reduce the chances of it sticking to the pan which could cause it to break when you try to take it out of the pan. I hope that helps. Reply

  • Arpita
    March 14, 2020

    Cake turned out ok..not that great. It was tough from inside .. I followed the receipe.
    Frosting was excellent Reply

    • Natasha
      March 14, 2020

      Hi Arpita, a tough cake usually indicates overbaking. Make sure you do the toothpick test a little sooner next time in case your oven runs hot. Also, make sure you bake on regular conventional bake mode and not convection. Reply

  • Shirley
    March 11, 2020

    No eggs? Purchased all the ingredients and noticed there were no eggs. Reply

    • Natashas Kitchen
      March 11, 2020

      Hi Shirley, that is right! This recipe calls for no eggs. Reply

  • Patricia H Falk
    March 9, 2020

    What can I substitute for coffee? Reply

    • Natashas Kitchen
      March 9, 2020

      Hi Patricia, Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine. Reply

  • Jahana
    March 9, 2020

    Hi,
    Why do we use vinegar? Any substitute for it?

    Thanks Reply

    • Natasha's Kitchen
      March 9, 2020

      Hi Jahana. The vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tried any other substitute for it to advise. Reply

  • gel
    March 7, 2020

    Hi natasha! will instant baking powder espresso work for the cake batter? how much should i use? thank you Reply

    • Natashas Kitchen
      March 7, 2020

      Hi Gel, I haven’t tested this with instant coffee but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

  • Spencer B
    March 5, 2020

    This is super yummy! I don’t drink coffee so I didn’t have any on hand. I used water instead. I doubled the recipe because we have a 5 year old birthday party. I was able to make the main cake and 24 cupcakes. There was some batter left so a made a super small round cake so I could just eat it. The flavor didn’t disappoint! It was moist and delicious! I need to try it again with the coffee to see how much better it can be. By far the baes cake I have made from scratch! Reply

    • Natashas Kitchen
      March 5, 2020

      Thank you for that wonderful feedback Spencer! I’m so glad you enjoyed this recipe! Our readers will find the water option helpful I’m sure. Reply

  • Dorothy
    March 5, 2020

    I made this cake yesturday and it came out wonderful. I’m wondering if different types of coffee make a difference in taste …. I used maxwell house! Thank you. Reply

    • Natashas Kitchen
      March 5, 2020

      I Dorothy, you should not taste the coffee in this recipe as its use is to enhance the chocolate flavor. I believe a stronger coffee may alter the flavor. If you happen to experiment with different kinds of coffee I would love to know your findings and how you like that. Reply

  • Rebecca
    March 4, 2020

    Hi Natasha! I love your recipes! I want to make this for a friend’s birthday. I am curious – what coffee did you use? Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Rebecca, we used our coffee machine to make our coffee. Several of our readers have brewed coffee or used instant coffee. I hope that helps. Reply

  • Lily
    March 4, 2020

    Your recipe look delicious. I have two 6 inches pan. How do I convert the ingredients to 6 inches pan? Thanks! Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Lily, I have not tested this in a 6-inch pan but it could work. If you experiment, let me know how you liked the recipe. Reply

    • Michaela West
      March 4, 2020

      Lily, make the original recipe. Use approx 3/4 of the batter, divided into you 6 in pans. I have a large measuring cup that holds 10 cups. If you have one, pour batter into it and measure the total amount. Subtract 1/4 of the batter. Divide the remaining batter into your pans. Reply

    • Kasthuri
      March 29, 2020

      I Natasha,
      For the frosting i dont have cream cheese. Which ingrédient van replace it plz? Reply

      • Natasha
        March 29, 2020

        Hi Ksthuri, you might try a chocolate buttercream frosting instead. You would have to make other modifications here if you remove the cream cheese. Reply

  • Sapna Singh
    March 4, 2020

    I’m planning to make this cake for my daughter birthday … The only oil i can use is olive oil , no other kind from Guyana Reply

    • Natasha's Kitchen
      March 4, 2020

      That should work. Please share with us how it goes. Reply

  • Jocelyn
    March 4, 2020

    Can I bake this cake in a bundt pan? Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Jocelyn, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it. Reply

  • Ashlyn
    March 2, 2020

    Can this frosting be stored outside of the fridge? Or does it need to be refrigerated?

    Amazing cake and amazing icing! Reply

    • Natashas Kitchen
      March 3, 2020

      Hi Ashlyn, yes we recommend keeping it refrigerated. Be sure to cover when refrigerating. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again. Reply

  • Michaela West
    March 2, 2020

    Hello Natasha! I love your recipe’s! I made this cake yesterday for a family gathering. I altered it by using vegetable oil instead of the light olive oil. Additionally, I used dark cocoa powder, since it was what I had. My family was blown away, it was spectacular! Reply

    • Natasha's Kitchen
      March 2, 2020

      Thanks for sharing that with us and I’m glad to know that your modifications worked well! This would really help others who want to try those substitutes too. Reply

  • Belle
    February 29, 2020

    Hi Natasha
    There is no egg in this chocolate cake why is that… Reply

    • Natashas Kitchen
      February 29, 2020

      That’s right Belle! No eggs! Isn’t that amazing! We used other ingredients that help with the cakes volume. Reply

    • Natasha's Kitchen
      February 29, 2020

      That’s right Belle. No eggs! Isn’t that amazing! We used other ingredients that help with the cakes volume. Reply

  • Hadicha
    February 29, 2020

    Hello! I was going to give this cake a try. But I am wondering if it’s OK to use extra virgin olive oil instead of just olive oil. Then I’m going to use heavy whipping cream instead of cream cheese and buttercream and am wondering if it’ll be OK too? Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Hadicha, extra virgin olive oil imparts a different flavor which is why I don’t typically use it for baking. Reply

    • George Skene
      February 29, 2020

      Hadicha,
      I’ve made this recipe three times with extra virgin olive oil. I know the flavor is different, but not sure how much and we loved the results. FYI.
      George Reply

  • Sylvia
    February 24, 2020

    I never seem to have LIGHT olive oil but always have vegetable oil. Can that be used instead? I’ll certainly put the light OO on my next grocery list though. Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Sylvia, a vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Reply

  • Michael
    February 24, 2020

    Love love love your videos and bubbly personality. I have a question. Light olive oil instead of like a vegetable or blended oil? Is there any strong olive oil taste afterwards? Thanks
    Michael Reply

    • Natasha
      February 24, 2020

      Hi Michael, Thank you so much! That really means a lot to me. The olive oil can be replaced with canola oil. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor. Reply

  • Sophie
    February 22, 2020

    Amazing, simple, easy and delicious. Reply

    • Natashas Kitchen
      February 22, 2020

      I’m so glad you enjoyed that. Thank you for sharing your feedback with us. Reply

    • Reina
      March 28, 2020

      Hi Natasha,
      I really love your recipes.
      Can I divide this recipe into half only? Also can i use brown sugar instead of granulated sugar?

      Thank you. Reply

      • Natasha's Kitchen
        March 29, 2020

        Hello Reina, yes you may divide the recipe in half, I haven’t tried brown sugar yet to advise but if you do an experiment, please share with us how that goes. Reply

  • Anubha Knapen
    February 21, 2020

    Hallo Natasha,
    I have a qustions. I have tried to make this cake for the second time but both time my cake breaks in peaces when I remove them from the cake pans. What could be the reason for that and what can I do te prevent them from breaking? Reply

    • Natashas Kitchen
      February 21, 2020

      Hi Anubhha, For the cake to not stick, it is important to line the bottoms with a ring of parchment paper. It is very difficult to transfer and will break apart otherwise. If you think the issue was in the actual texture or consistency of the cake layers, it could be due to varying proportions of wet to dry ingredients. I highly recommend this article on how to measure ingredients for baking since a change in the method can result in up to 2% too much flour which would cause a dryer cake. I hope that helps! Reply

  • Nancy Sapir
    February 21, 2020

    Outstanding cake. Thank you. Reply

    • Natashas Kitchen
      February 21, 2020

      You’re welcome! I’m so happy you enjoyed that! Reply

  • Darlene M Douglas
    February 18, 2020

    Very moist and delicious! The coffee really adds a depth and I was surprised how easy of a recipe it was. Thanks for providing it! Reply

    • Natasha's Kitchen
      February 18, 2020

      Thanks for sharing that with me, Darlene. I appreciate your great feedback! Reply

  • Johanne
    February 16, 2020

    I was wondering why your recipe for your chocolate cake does have eggs in it. Can I add eggs , and if I do how many and what to I substituted for it or put less of in this recipe Reply

    • Natasha's Kitchen
      February 16, 2020

      Hi Johanne, that’s right, no eggs in this recipe it relies on other ingredients for volume. This recipe doesn’t require eggs and I haven’t tested it with eggs either but let me know how you like it if you give it a try. Reply

  • Monica
    February 15, 2020

    I made this cake a month ago it was delicious while I was checking the recipe one of the comments said that he/she used less sugar on the frosting, I followed this advice but the frosting was too soft. Next time I’ll use the five cups of powdered sugar. Reply

    • Natashas Kitchen
      February 15, 2020

      Thank you for sharing that feedback with us! Reply

  • Sherri
    February 14, 2020

    Great recipe! The cake has great texture, good chocolate flavor, and uses ingredients that I basically always have on hand.
    I halved the recipe, and it was just the right amount of batter for 12 cupcakes. I used a cherry whipped cream icing recipe, and topped each one with a chocolate dipped cherry. They were a big hit for Valentines Day! Thanks for another outstanding recipe! Reply

    • Natashas Kitchen
      February 14, 2020

      You’re welcome, Sherri! Isn’t the flavor amazing! Thank you for sharing that amazing review with us! Reply

  • Kristy
    February 14, 2020

    Hi, I tried this today for Valentine’s day/boyfriend’s birthday. He liked it, my parents didn’t dad thought it was bland and mom said it tasted different. I did notice it was dense/heavy, thought it was gonna be fluffy. I just don’t know what I did wrong I followed everything, had all proper ingredients I’m at a loss. Will not give up I will try again I just would like to know what to do to make it fluffy Reply

    • Natashas Kitchen
      February 14, 2020

      Hi Kristy, I’m more than happy to troubleshoot as it should not be dense. Did you make any changes to the recipe and measure your dry ingredients correctly? Reply

      • Kristy
        February 14, 2020

        Yes I made sure to prep all ingredients properly. The only thing I was unsure of. The oil. There were alot and I was debating between one that said classic oil and one said light extra virgin oil. I went with the one that said light extra virgin oil could that have caused to be dense? Should I have gone with the one that said classic? Reply

  • gregg
    February 14, 2020

    modifications to turn this into a red velvet? just food coloring or maybe also skip the coffee? Reply

    • Natasha
      February 14, 2020

      Hi Gregg, I honestly haven’t tried making this as a red velvet so I wouldn’t be able to offer advice without testing. If you experiment, let me know how it goes. Reply

  • Arantxa
    February 13, 2020

    Hi! I’m going to try this cake but am wondering if I can make the frosting without cocoa, as I need a light based frosting so I can add some theme decorations to it. If so, do i need to make any adjustments? I’ve made simple cream cheese frosting with just cream cheese, butter, vanilla and sugar. I don’t know if the salt has a role together with the cocoa? Thanks! Reply

    • Natashas Kitchen
      February 14, 2020

      Hi Arantxa, I haven’t tried that but I think white chocolate frosting will work. Reply

      • Barbie Luna
        February 17, 2020

        Hi Natasha! I love all of your recipes so far. This is the first desert that I have made. The cake looked like yours, my icing was much lighter in color, and I don’t know how I forgot to icing in between the layers. The family all loved it! Only complaint was it was a little dry. I think that might have been over cooked because I’m getting use to my new stove. My granddaughter wants this for her birthday. It was a great follow up to your meat loaf, creamy potatoes, and sautéed squash.
        Please keep up the good work! Reply

        • Natashas Kitchen
          February 17, 2020

          Thank you for sharing that feedback with us. It should not be dry so it is possible the lack of icing between the layers and the oven could cause that. This would be the perfect cake for a birthday party! Reply

        • Hadicha
          February 29, 2020

          Hi Natasha! The cake tastes superb! I love the moist coffe taste to it, thank you so much for the recipe! I used vegetable oil instead of olive oil and it was good!  Reply

          • Natashas Kitchen
            February 29, 2020

            I’m so happy you enjoyed that. Thank you for sharing that with us!

          • Natasha's Kitchen
            February 29, 2020

            Fantastic! Thanks for sharing that with us and for your amazing feedback.

  • Asya
    February 13, 2020

    Hello Natasha,
    I do not have cocoa powder on hand and instead have hot cocoa mix.. will that be ok to substitute?
    Thanks! Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Asya, I have not tried that with hot cocoa mix to advise. I’d be curious to know if it works if you experiment. Reply

  • Christine Holden
    February 13, 2020

    can you cut back on the amount of sugar? or use a substitute? Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Christine, we used 5 cups of powdered sugar. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. I worry it will affect texture if using less but if you experiment I would love to know how you like this recipe. Reply

      • Christine Holden
        February 13, 2020

        My question referred to the sugar in the cake. So you say I can use powdered sugar in place of regular sugar in the cake! Never would have guessed. Reply

        • Natashas Kitchen
          February 13, 2020

          Hi Christine, my apologies, I was referring to the frosting. Reply

        • Natasha
          February 13, 2020

          Hi Christine, I thought you were referring to the frosting. I wouldn’t substitute powdered sugar in the cake. Also, I haven’t tested the cake base with less sugar so I’m not sure how it would affect the outcome without testing first. Reply

        • Johanne Kjernisted
          February 14, 2020

          I was reading your ingredients for your chocolate cake and their is no eggs in it. All the other recipes I”ve read has eggs. Will the out come be the same. Reply

          • Natashas Kitchen
            February 14, 2020

            Hi Johhanne, yes, this recipe has no eggs. We absolutely love it and so do the kids. I hope you try it soon.

          • Barb Propp
            February 14, 2020

            Johanne, trust me, I’ve made this cake exactly as stated, twice, in less than a month! It is wonderful! Most recently at my Bunco Nite, served with a small scoop of my homemade vanilla ice cream! It was a major hit!

          • Natashas Kitchen
            February 14, 2020

            Thank you so much for sharing that with us Barb!

  • Beatriz G
    February 12, 2020

    I made this cake using 1/3 cup of white pork lard instead of olive oil and it was wonderful, so delicious, and lard doesn´t taste

    thanks for the recipe Reply

    • Natashas Kitchen
      February 12, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Inna
    February 11, 2020

    Made this cake and it was so so delicious!! Definently recommend. Was a perfectly moist cake and the frosting paired so well with it! Reply

    • Natasha
      February 11, 2020

      Hi Inna, thank you for your wonderful review. I’m so glad you loved the chocolate cake. Reply

  • Beverly Bryant
    February 10, 2020

    This cake originally came from my grandmother. She didnt put olive oil or vinegar in it. It had heavy whipping cream and buttermilk. Her cake is still award winning today. Reply

    • Natashas Kitchen
      February 10, 2020

      Thank you so much for sharing that with us Beverly! Reply

  • Morag
    February 10, 2020

    I made this for my daughters birthday and it was very nice, i was a bit unsure about not using eggs and at first thought it was a typo but nope no eggs and amazing, we did find the icing very sweet so possibly next time we won’t be so greedy and only have a small slice!! Will be making this again. Reply

    • Natashas Kitchen
      February 10, 2020

      I’m so glad you enjoyed that Morag! Thank you for that feedback. Reply

  • Lucy D
    February 10, 2020

    I only have extra virgin olive oil on hand. Could I use butter and if so, how much? Reply

    • Natasha
      February 10, 2020

      Hi Lucy, I haven’t tried this with butter so I’m not sure if it would affect the taste or texture. If you experiment, please let me know. Reply

      • Lucy D
        February 10, 2020

        Will do. Thanks Natasha. 🙂 Reply

  • Maricel Dumagpi
    February 10, 2020

    Hello. Can I ask the measurement of the coffe that you used here. Thank you. Reply

    • Natasha
      February 10, 2020

      Hi, if you go down to the recipe card, you can see the exact amounts of all ingredients. Reply

  • Lauren Casas
    February 10, 2020

    Absolutely perfect!! We made this for my son’s birthday party this past weekend and it was a hit!! I doubled the recipe and was able to get another 6 inch layer and about 17 cupcakes in addition to the two 9 in layers. For the frosting I used one of your buttercream recipes!! Thank you so much for posting this recipe..it’s definitely a keeper  Reply

    • Natashas Kitchen
      February 10, 2020

      I’m so glad you enjoyed that Lauren! Thank you for that wonderful feedback! Reply

  • Norma
    February 9, 2020

    If you really don’t care for coffee and a recipe uses as much as your wonderful chocolate cake recipe does, what liquid is best to substitute for the coffee? Thanks Reply

    • Natasha's Kitchen
      February 10, 2020

      Hello Norma. Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine Reply

  • Tyler
    February 9, 2020

    Hi Natasha, I was wondering if the coffee can be left out and use another ingredient to replace the coffee? Can’t have caffein after 2pm.

    Thank you,

    Tyler Reply

    • Natasha's Kitchen
      February 9, 2020

      Hello Tyler, coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine Reply

  • Debbie Rardin
    February 9, 2020

    I was wondering if I could make this with vegetable oil. I don’t use light olive oil and wouldn’t like to buy it for one recipe. Is this a moist enough cake to have without the frosting and just a dusting of powdered sugar? Reply

    • Natasha's Kitchen
      February 10, 2020

      I haven’t personally tried that Debbi but I imagine that should work too. If you try and do an experiment, let us know how it goes. Reply

    • Morag
      February 10, 2020

      Hey Debbie, you can use any oil with a neutral flavour, i used Rice bran Oil in my cake because that is what i use day to day. Reply

  • Samia
    February 8, 2020

    I like the recipe’s very tasty Reply

    • Natasha's Kitchen
      February 9, 2020

      Thank you Samia for the great review! Reply

  • Malak Kudaimi
    February 8, 2020

    Hi Natasha,

    If we wanted to reduce the sweetness of the frosting and so put in less powdered sugar, say 2 or 3 cups instead of 5, would that affect the texture? Would we need to adjust the butter, cocoa, and cream cheese? Reply

    • Natashas Kitchen
      February 10, 2020

      Hi Malak, we used 5 cups of powdered sugar. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. I worry it will affect texture if using less but if you experiment I would love to know how you like this recipe. Reply

  • Allison Grubbs
    February 7, 2020

    Hi! I will be making this cake for my 1 year old’s birthday in a few weeks. I have a few questions!

    1. I need the very top of the cake to be blue to represent a body of water (the sides and middle layer can be brown!) I plan to use the chocolate frosting in this recipe for the sides and center but what would you recommend for the top since I have to color it blue?I considered using the white chocolate frosting I saw in another recipe. Do you think the flavors will work well or do you have another recommendation?

    2. I know it would be best made the day of the party but that’s not possible. Can I make this cake ahead of time? If so how far in advance, how do I store it, and can it be frosted ahead of time as well? The more details the better.

    Thank you so much!! Reply

    • Natasha
      February 7, 2020

      Hi Allison, I haven’t tried that but I think the white chocolate frosting tinted blue would work with the flavor profile of this cake. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. Happy birthday to your little sweetie. Reply

  • Terry
    February 6, 2020

    Also, could not find your Chocolate Cherry Cake recipe, so I’m asking the question here: The first ingredient listed calls for 9 (?) large eggs. Is is really 9? Thanks. Reply

  • Terry
    February 6, 2020

    For the chocolate cake, I wondered why no eggs? Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Terry, that’s right, no eggs in this recipe it relies on other ingredients for volume. I hope you love it. Reply

  • Lyn
    February 4, 2020

    Fantastic cake! Made it for my husbands birthday and he loved it so did all our friends. Reply

    • Natashas Kitchen
      February 4, 2020

      That’s so awesome Lyn! Happy birthday to your husband! Reply

  • George - #1 chocolate cake lover
    February 3, 2020

    Every time I make this cake, I use extra virgin olive oil, because there is no light in the pantry. Natasha, any idea what difference this makes?

    thanks – your #1 chocolate cake lover Reply

    • Natasha
      February 3, 2020

      Hi George, extra virgin olive oil imparts a different flavor which is why I don’t typically use it for baking. I’m glad that is working for you though! Reply

    • Abigail
      February 6, 2020

      Hi Natasha. I used the 3 tsps instant coffee but I realized that I needed more liquid. The batter is dry because it lacks liquid which I would have gotten from the coffee. Please help… any suggestions? Reply

      • Natashas Kitchen
        February 6, 2020

        Hi Abigail, it is hard to say without trying that myself. You can try adding more coffee? Reply

  • Vicki Stanley
    February 3, 2020

    I made the chocolate cake and followed the recipe exactly including watching the video but my layers split while cooking and were very dry. Any suggestions? Reply

    • Natasha
      February 3, 2020

      Hi Vicki, I haven’t had that happen before but I am happy to help troubleshoot. Did you possibly overbake or put it on convection mode which would need an adjustment in baking temperature since convection bakes faster. I hope that helps! Reply

  • Abigail
    February 2, 2020

    Hi Natasha. I do not have a coffee machine to get the 2 cups of coffee. Any suggestions on how to add the coffee in? Can I use instant coffee? Thank you. Reply

    • Natasha's Kitchen
      February 2, 2020

      Hi Abigail. I haven’t tested this with instant coffee but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

    • Corrine M Pritts
      February 3, 2020

      Maybe get some from neighbor or at your closest convenience store, restaurant ? Reply

      • Alicia
        February 10, 2020

        Hi Natasha,
        I’ve made this recipe for years, the original coming from my mother-in-law 45 yrs. ago. It is an old “frugal” recipe and always turns out well, and it is great to half the recipe for two people. To answer some of your readers’ questions: yes, you can use canola oil (my preference) or corn or vegetable (soybean) oil. Works every time. I did try using half oil and half melted butter but the top of the cake “sunk” a bit. Tasted great but I don’t know if the cause was the butter or some other reason. I’ve also used cider vinegar and lemon juice and again, good results. This cake works with water, but coffee is better. My original recipe only called for water but my preference is to use half water and half coffee. If you don’t have brewed coffee just make some with instant coffee. It works. I do add an extra teaspoon of vanilla. I think this cake tastes even better the next day! It is very moist and chocolaty. Sometimes I don’t frost it but sift powdered sugar over. It is great with a scoop of cherry vanilla ice cream with a bit of hot fudge over! Reply

        • Natashas Kitchen
          February 10, 2020

          That’s so great Alicia thank you for that wonderful feedback & for sharing those tips. I know our readers will find that helpful. Reply

  • Samia
    February 2, 2020

    Can I use butter instead of the olive oil ?! Or half butter & half vegetable oil ?!!! Reply

    • Natasha's Kitchen
      February 2, 2020

      Hi Samia, I imagine that should work. If you experiment, let me know how you liked the recipe Reply

  • V
    February 2, 2020

    hi nataha, I just made this cake yesterday and I was disappointed, it was denser than I expected. I used the correct ingredients so I am not sure what went wrong. Also I made your genoise sponge cake last month and it was flawless. Reply

  • Miki
    February 2, 2020

    I just realized I am out of white vinegar. Is there something I can replace it with? Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Miki, the vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tested that with self-rising flour or apple cider vinegar to advise on a substitution. Reply

  • katrina paulette navarro
    February 2, 2020

    Hi Natasha! my 13 yr old son tried and baked this cake for his bday. The two cake were flat and looks like a pancake. He used 9 inch springform pan instead of a cake pan would that make a difference? It is his first making this cake. He followed the instructions. We wonder what mistake he made. He is not disappointed for it is a learning experience for him. Cake and frosting tasted good though. Reply

    • Natasha
      February 3, 2020

      Oh I’m sorry to hear that. I am always happy to help troubleshoot. I suggest he watch the video to see where things may have gone wrong. Did he possibly forget to add baking soda or maybe accidentally swapped the baking soda for baking powder (baking soda is 4 times stronger so the substitution would not be straight across). Also, make sure to add the vinegar which activates the baking soda. I hope that helps! Reply

  • Peggy
    February 1, 2020

    Love this chocolate cake! Reply

    • Natashas Kitchen
      February 1, 2020

      I’m so glad you enjoyed that! Reply

  • Vicki Stanley
    January 31, 2020

    I followed this recipe to the letter because it looked so good and I was making it for my daughter’s birthday . The layers starting splitting as they were cooling in the pan and then when I turned them out to cool further they split even more! Very disappointing! Any suggestions? Reply

    • Natasha
      January 31, 2020

      Hi Vicki, Sorry to hear that. I am always happy to help troubleshoot. Did you butter the sides of the pan and also use the ring of parchment on the bottom? I haven’t had that happen but it sounds like it could have been underbaked if it was splitting. Did it pass the toothpick test and seem cooked in the center? I hope that helps to troubleshoot. With this one, it’s pretty easy to cover up with frosting even if your cake completely broke in half since that frosting is very forgiving and holds the cake together once it’s on. Reply

    • Nancy Hewel
      February 2, 2020

      My daughter made this cake for our family today . It turned out awesome. The taste was the best ! We enjoy all of your recipes . Thanks again !!!! Reply

      • Natasha's Kitchen
        February 2, 2020

        That’s awesome Nancy. I’m happy to know that you loved this recipe. Thank you for your nice review! Reply

  • Aurelia Hotea
    January 29, 2020

    Hi Natasha I’d love to know the name brand of all your baking pans, hopefully we will start remodeling our kitchen soon and I’d love to start buying bakeware little by little that all matches verses the Mountain of mismatched pans I’ve picked up here and their, thank you in advance and keep up the good work and can’t wait to keep trying out your food recipe. ❤️ A fan Reply

    • Natasha's Kitchen
      January 30, 2020

      Hi Aurelia! Thank you for your kind words I really appreciate it. Here’s a link to my Amazon shop  Reply

  • Lauren Casas
    January 29, 2020

    I am so excited to try this recipe! I am making it for my son’s 3rd birthday party because chocolate cake is his fave. Do you think it would work if I wanted to add a third layer to the top, using support dowels? Thank you!! Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Lauren! I believe that should work! If you experiment with the dowels I would love to know how you like that. Reply

      • Natasha chocolate cake fan
        January 29, 2020

        Hey Lauren, I made three layers with 8″ pans. From one angle it looked like it was leaning a little, but you had to really look close. Round side down for the first layer, flat side down for the second layer and flat side down for the third layer. The third/top layer needed a little more icing, but it still worked. Reply

        • LAUREN CASAS
          February 3, 2020

          Awesome Thank you!! I was thinking about doing the two 9 inch like the recipe said and then maybe adding a 6 inch to the top? Do you think that would that work too? I am such a newbie lol  Reply

          • Natashas Kitchen
            February 3, 2020

            Hi Lauren, I bet that will be beautiful! I have not tested layering this one so if you experiment I would love to know how you like it!

  • Barb Propp
    January 28, 2020

    I played like Natasha again and made this delicious chocolate cake! Because of the ingredients, I had to try it and was not disappointed! Reminds me of the beautiful chocolate cakes offered at high-end restaurants! Love your recipes/videos; another favorite is your spaghetti and meat balls! Thanks, Natasha! Reply

    • Natashas Kitchen
      January 29, 2020

      Awww that’s the best! Thank you so much for sharing that with me! Reply

  • Jessica
    January 28, 2020

    OMG! This is my new favorite chocolate cake recipe! I didn’t realize until after I baked it that it didn’t call for eggs or dairy! Turned out extremely moist! Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Jessica, thank you for that great review! I’m so glad you found a favorite! Reply

  • Vivianne
    January 28, 2020

    can I use almond flour to replace the Flour? Reply

    • Natasha
      January 28, 2020

      Hi Vivianne, without testing that, I can’t make that recommendation. I’m not sure how it will affect the outcome. Reply

    • Joy
      January 29, 2020

      can this be made into a cake pop? Reply

      • Natashas Kitchen
        January 30, 2020

        Hi Joy, I have not tested this as a cake pop to advise. I’d love to know how it works out if you experiment though! Reply

  • Cindy
    January 28, 2020

    Loved the chocolate cake. I had never baked a cake without eggs and some sort of dairy involved. Baked it for my daughter’s birthday and it was a hit. I found it more dense than I expected. Is that right? I also did not have regular olive oil and you said “not Virgin” so I used …..you got it….BUTTER! But good enough to have again! Thanks! Reply

    • Natashas Kitchen
      January 28, 2020

      You’re welcome, Cindy! Thank you for sharing that with us. I’m more than happy to troubleshoot as it should not be dense. Did you make any changes to the recipe and measure your dry ingredients correctly? Happy Birthday to your Daughter! Reply

      • Cindy
        January 29, 2020

        Thank you for the kind wish for my daughter! I love birthdays!

        I was very careful about the measurements of dry ingredients. The only change I made was that I had to make was that I didn’t have regular Olive Oil. So in its place I thought: Veggie oil? or Butter? I did butter, cause, well, everything is better with butter right? LOL Might this have been a bad move? I looked up the equivalency between the needed olive oil and butter and went with that. Next time I’ll use the olive oil, but all I had on hand was extra virgin. Thanks for replying and for what you do. I tell everyone about you and your recipes! Love to watch and learn! Cindy Reply

        • Natashas Kitchen
          January 29, 2020

          That may be the culprit, Cindy. I have always made this particular cake with oil (vegetable oil would also work), but my only hesitation with butter sometimes cakes are more firm right out of the fridge while using oil prevents that problem. If you experiment, let me know how it goes. Reply

          • Cindy
            January 29, 2020

            I’m guessing you are right. After baking it for celebration the next day I did put it in the refrigerator and when we cut into it, even though it had been sitting out for a long time, it was still cold in the center. It really looked nice and as I said, it was very good. But it will be better next time. Thanks for your help!

          • Natashas Kitchen
            January 29, 2020

            You’re welcome, Cindy!

  • Anya
    January 28, 2020

    Hey there Natasha! How long should i bake if i’m using a bundt cake pan? Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Anya, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it. Reply

  • Natia
    January 27, 2020

    What an amazing chocolate cake! I became your fan Natasha. I’m going to try more of your precipice  Reply

    • Natashas Kitchen
      January 28, 2020

      I’m so glad you enjoyed this recipe, Natia! Thank you for that awesome review! Reply

  • Leanne
    January 27, 2020

    Not much of a baker but had a stressful day and I turn to baking. I love chocolate so made this!! Thank you for sharing Reply

    • Natashas Kitchen
      January 27, 2020

      You’re welcome! I’m so glad you enjoyed this recipe, Leanne! Reply

  • Natasha cake fan
    January 27, 2020

    I love this cake and have made it several times. For a great friend’s birthday, I’ll be making it on Sunday – three layers (8″).

    Natasha, what do you think about having one layer with white icing and any recipe suggestions for that?

    thanks, George Reply

    • Natashas Kitchen
      January 27, 2020

      Hi George, I bet that could work. Will you be using a vanilla icing for that? Reply

  • Christina Stokes
    January 26, 2020

    What substitution works best for when you don’t have coffee to use? Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Christina, coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine. Reply

  • April
    January 26, 2020

    This cake has No eggs in it?
    Is this correct? Reply

  • Anoosh
    January 23, 2020

    Hi Natasha,

    Thanks to you I love baking and cooking. Almost every time I have tried your recipes, its been delicious. Im not sure what I did wrong with this cake, but for some reason the upper layer of my cake formed a slight crust and when we took a bite into the assembled cake, it was like there were grains of something – like it was crunchy. Any idea why that could be so? But otherwise, it was delicious! Reply

    • Natasha
      January 23, 2020

      Hi, I haven’t had that experience. Did you make any substitutions or possibly use a coarse sugar? Reply

  • Sierra
    January 21, 2020

    Can you make this cake 1 or 2 days in advance?
    Do you know or have a recipie for chocolate mousse cake filling? Reply

    • Natashas Kitchen
      January 22, 2020

      Hi Sierra, I think it’s the most moist the day it’s made but it does keep really well. Be sure to cover and refrigerate. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again. Reply

  • Michelle
    January 20, 2020

    Thank you Natasha. Reply

  • Rachel Zayas
    January 20, 2020

    Hi. I’m confused because I’m not a huge baker. You say 2 cups of coffee but is it 2 cups from a measuring cup or 2 cups filled to the coffee pot line. Reply

    • Natasha
      January 20, 2020

      Hi Rachel, it is 2 cups in a liquid measuring cup or 16 oz as a liquid measure. Reply

  • Jan
    January 20, 2020

    Hi Natasha, thank you for sharing this recipe. Looks yummylicious and can’t wait to try it. Also, no eggs? Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Jan, that’s right, no eggs in this recipe. I hope you love it. Reply

  • Susan
    January 19, 2020

    Your recipes always look so good! I’m curious about one of the ingredients in the chocolate cake recipe – why ‘light olive oil not extra virgin’? Thank you. Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Susan, extra virgin olive oil is not ideal for baking because it imparts its own flavor. Reply

      • Susan
        January 20, 2020

        Thank you for responding Natasha. That makes perfect sense! Reply

  • Zeffie
    January 16, 2020

    I’m not a coffee drinker. Don’t have it on hand What can I substitute it with? Reply

    • Natashas Kitchen
      January 16, 2020

      Hi Zeffie, coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine. Reply

  • Kat
    January 15, 2020

    I don’t consider myself a good cake baker. I love cooking in general, but this is not my specialty. Can I use two 8 inch rounds if I don’t have two 9 inch rounds? Reply

    • Natashas Kitchen
      January 15, 2020

      Hi Kat, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions. Reply

  • Sam
    January 11, 2020

    Thanks for this delicious and yummy cake recipe. I will make this for my daughters, they love chocolate cake.
    Can I use canola or any other oil instead of olive oil? Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Sam, you sure can! I hope you and your daughters love these recipes. Reply

  • Joy N
    January 11, 2020

    Hello Natasha,

    I made this cake during the holidays and it was so delicious!

    Just one a question: I followed every step but the top layer of the cake slightly shifted/slipped. How can avoid that from happening next time?

    Thank you! Reply

    • Natasha
      January 11, 2020

      Hi Joy, I’m so glad you loved the cake! It helps with slicing (so it doesn’t slide), if the cake is refrigerated for a little bit to firm the cream a little bit. Reply

  • Molly
    January 10, 2020

    Can I make this in a 13×9 pan? And if so can I half the recipe? Reply

    • Natasha
      January 11, 2020

      Hi Molly, I haven’t tested this in a 9×13 but I suspect if you cut the recipe in half, it would make a very flat cake. One of my readers reported baking teh full recipe in a 9×13 pan with good results. She wrote: “Baking it in a casserole style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes.” Reply

  • Sue
    January 10, 2020

    This is the absolute best choc cake recipe I have ever tried. Made it for the first time last month for my son’s 16th birthday. He absolutely loved it. I had to make it again last week. It was super moist and super delicious to be eaten cold as well.
    Making it again tomorrow. Reply

    • Natashas Kitchen
      January 10, 2020

      That is the best when kids love what we moms make. That’s so great! Reply

  • belinda
    January 8, 2020

    Hi
    This cake looks amazing and I am going to give it a try
    I cannot have dairy though, so I am not sure what to do for the frosting – would a buttercream frosting with DF “butter” be the best option? Would I add anything to give it a similar flavour to the butter/cream cheese combo, or to cut down on the sweetness? Reply

    • Natasha
      January 9, 2020

      Hi Belinda, I wish I could be more help with your question but I honestly have not experimented with DF butter so I’m not sure how it would change the consistency or process. You might try experimenting with a vegan chocolate frosting like this one from my friend at Downshiftology. Reply

  • Emma
    January 7, 2020

    Hello Natasha,
    thank you for all your recipes they are amazing.
    I am going to make this cake for my fiancé its his birthday.
    Could you let me know what size cake tins you use?
    Thank you!! Reply

    • Natashas Kitchen
      January 7, 2020

      Hi Emma, we used two 9″ cake pans. Thank you for that wonderful review. Reply

  • Heidi Peterson
    January 6, 2020

    Going to make this cake but I was wondering can I use canola oil? Thank you  Reply

    • Natashas Kitchen
      January 7, 2020

      Hi Heidi, to be honest, I haven’t tested that one so I can’t say for sure. A vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Sorry, I can’t be more helpful. Reply

      • Marsha
        January 24, 2020

        Avocado oil works well! Reply

        • Natashas Kitchen
          January 24, 2020

          Thank you so much for sharing that with me, Marsha! Reply

  • Monisha Maben
    January 5, 2020

    Hello Natasha,

    How long do we need to bake them in an Gas Oven? Reply

    • Natasha
      January 6, 2020

      Hi Monisha, I don’t have a gas oven to test this with but it should be about the same amount of time. Gas ovens are a little trickier. I would recommend reviewing this article which might help with things to consider when using a gas oven. Reply

  • Rosa
    January 4, 2020

    No eggs? Reply

    • Natashas Kitchen
      January 4, 2020

      Hi Rosa! That’s correct! No eggs in this recipe. Reply

    • Peter
      January 19, 2020

      Thank you for sharing this different type of chocolate cake and for the metric conversion. I do have two questions: I’m at high altitude (4800’) and a very, very dry climate. I worry about the cake drying out to much while cooling. Also any recommend in time or temperature? Reply

  • cindy Hoeffel
    January 4, 2020

    My sister has made this forever. It is my favorite, We lost her recipe when she passed away. I am so thrilled to have this again. Thank you,Cindy Reply

    • Natashas Kitchen
      January 4, 2020

      I’m so glad you found this recipe on our blog, Cindy! Reply

  • Maggie Hays
    January 4, 2020

    Can I use vegetable oil? Reply

    • Natashas Kitchen
      January 4, 2020

      Hi Maggie, A vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Sorry, I can’t be more helpful. Reply

  • Felícia
    January 4, 2020

    Just to make sure before I make this recipe, there’s no eggs? If so, that’ll make a great vegan chocolate cake. Can I make cupcakes with this batter? Reply

    • Natashas Kitchen
      January 4, 2020

      Hi Felicia, that is correct this recipe does not call for eggs. I hope you love it! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps Reply

  • Laine
    January 4, 2020

    This cake is so delicious and easy. It also keeps great in the fridge—my husband loves his cold, and I throw mine in the microwave for 15 seconds. Perfect!! Reply

    • Natashas Kitchen
      January 4, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Reply

  • Svetlana
    January 3, 2020

    Hi natasha,
    Love all your recipes. Can I use apple cider vinegar instead of white vinegar . Reply

    • Natasha
      January 3, 2020

      Hi Svetlana, I honestly have not tried that in this recipe so I’m not sure how it would affect the flavor of the cake. Apple Cider vinegar usually has a lower acidity percentage so that may affect the rise. Reply

      • Svetlana Dsouza
        January 7, 2020

        Thank you so much. If it’s just for rising can I skip the white vinegar and add baking powder instead, or any other alternative you can suggest. Reply

        • Natasha
          January 7, 2020

          Hi Svetlana, since baking is so much of a science, I can’t make that recommendation without testing it first. Baking soda is 4 times stronger than baking powder so it would need some experimenting. Reply

  • Espie
    January 2, 2020

    I used 2 tbsp of black instant coffee mixed in 2 cups of water. I decreased the amount of sugar to 1 1/2 cups and It comes out perfect. Not so sweet, moist and dense. My husband loves it. Thanks Natasha Reply

    • Natashas Kitchen
      January 2, 2020

      Thank you so much for sharing that with me! Reply

  • Kim
    January 1, 2020

    Hello. We love your recipes! But I hate coffee. Am I going to taste it in the finished product? Reply

    • Natasha
      January 1, 2020

      Hi Kim, it is not noticeable in the finished product, but coffee does amplify the flavor of chocolate. Reply

  • Yayne
    December 31, 2019

    Hi Natasha, thank you for this recipe. We found the icing really too sweet compared to your other cakes which we loved. Our favourite is the strawberry cake with the old fashion chocolate decoration. I would make this cake again but with cream based icing. Reply

    • Natasha
      January 1, 2020

      Hi Yaye, you can definitely substitute with different icing if you prefer a less sweet icing. We found this to be a great balance for the amount of cocoa in the frosting. We have even made this cake with Swiss Meringue Buttercream frosting and it worked well. Reply

  • Valentín Fonseca
    December 31, 2019

    Hello Natasha! We decided to cook this amazing chocolate cake for tonight. It´s ready and the flavor is incredible. Today was my daughter who cooked with only my help. Simply fantastic as all your recipes. Happy New Year 2020 from Costa Rica. Reply

    • Natashas Kitchen
      December 31, 2019

      That’s so great, Valentin!! Happy New Year! Reply

    • Rochelle
      January 4, 2020

      Does it make a difference if i cut down on the powdered sugar for the frosting? Reply

      • Natashas Kitchen
        January 5, 2020

        Hi Rochelle, It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. Reply

  • Janet
    December 30, 2019

    Posted my review earlier I have no idea why it was never posted on the site. It was dry and the cake itself tasted like dirty vegetables. It was completely awful. I followed the recipe step by step, I don’t see how this review is not valid unless only 5 star reviews are applicable? Reply

    • Natasha
      December 30, 2019

      Hi Janet, I scanned through the spam box and didn’t see any comments from you. I’m seeing this as your first comment on my site. Maybe your original message didn’t go through – that can happen if you click off the page before it fully submits. I’m not sure. This is one of our most popular cakes. Without being there with you or more info, it is difficult to say what went wrong, but I am always happy to help troubleshoot. Did you make any changes in the recipe? Any ingredient substitutions or changes to the process? Maybe your oil was rancid – that can definitely throw the flavor. Reply

      • Janet
        December 31, 2019

        The oil was good. I used black coffee, as in no milk or sugar added to coffee. I wonder if that did it? It was my Christmas cake, but the icing was really great. Reply

    • Valentín Fonseca
      January 1, 2020

      I guess the only explanation is one (or some) of the ingredients was no good. There is no way this cake tastes bad. Reply

    • nichole blankinship
      January 30, 2020

      Perhaps you should brush up on your baking techniques and proper measurements or perhaps the freshness of your ingredients? This cake was delicious and moist, the review stars are well deserved. Reply

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