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!
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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.
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.
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 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.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
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.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
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).
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Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese room temperature
- 1 cup unsalted butter (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
-
Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
-
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).
-
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.
-
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:
-
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.
-
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).
-
Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Layered Strawberry Cake Recipe 
Vanilla Cake Recipe (VIDEO) 
Fudgy Brownie Recipe (VIDEO) 
Classic Chocolate Mousse (VIDEO) 
Royal Walnut Cake (VIDEO Recipe) 
Poppy Seed Cake Roll with Chocolate Ganache 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello! Can anyone please tell me how to measure one cup in grams and in ml? Thanks
Hi, 1 cup of liquid is measured in ml and dry ingredients are measured in grams. If you click metric in the recipe card, you will see the estimates in metric.
Hi Natasha
Can i use 25%less fat cream cheese or light cream cheese in frosting?
Thanks
Khadija
Hi Khadija, I haven’t tried it with light cream cheese to advise. If you experiment, I would love to know how you like that.
I noticed several comments about the cake falling apart while trying to frost. One ingredient I feel is missing is adding eggs to the mixture. I thought eggs helped keep it together as it baked. Other cake recipes always adds eggs. Also adding some milk (condensed) to frosting helps it along.
Just a suggestion.
Thanks for the suggestion, Amy. We didn’t really need to use eggs for this recipe as we used a different ingredient for the rise. The ingredients worked so well as we’ve tried it so many times too.
Hi Natacha,
Thank you for this recipe! The taste was good but the cake falls apart a bit and doesn’t hold together very well.
I did half of the ingredients because I only wanted one layer.
Thank you!
Hi I’m making this today and was wondering if I can use buttermilk instead of regular milk and vegetable oil instead of olive?
Hi Holly, vegetable or canola oil should be good too. The one I use is LIGHT olive oil so it doesn’t have any flavor. I have not tested this with buttermilk but I imagine it may work. If you experiment I would love to know how you like that.
Thank you for this chocolate cake recipe! I’ve made it before and it is amazing!
I’m making it again this evening for a birthday cake. Does the frosting pipe well? Thanks.
Hello Angelina, thank you so much for your great feedback. Yes, I imagine it will.
Hi Natasha, this recipe looks absolutely amazing. I’m not a coffee drinker. How many spoons of coffee do you use when making this recipe ? Can you use a small amount ? Or does it only work when the coffee is strong .
Hello Lee. Yes, this cake is awesome and one of our favorites. We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Hello i have a question, today i made the cake but suddenly when i was putting the cream on it all the cake broke and i was really sad!! Please tell me why my cake is broken i use everything you say☹️☹️☹️
Hi, I haven’t had that happen before. Make sure to use American All-purpose flour and also make sure to let it cool down completely to room temperature before transferring the cake layers.
Hi Natasha,
I only have Hershey’s Special Dark cocoa powder. Can i use that and how will that compare? Thank you!
Hi Denise, I haven’t tested this with dark cocoa but one of our readers responded with great results trying dark cocoa. I hope hat helps.
Not the best thing I’ve ever had but it is pretty good the frosting takes a long time to come together but it never came together very well so I added 3/4 milk and it helped it was pretty good though
Thanks for your comments and feedback, Gabe.
Thank you for a wonderful recipe! Very easy to follow. I really like how you include the ingredient measurements in your directions. (I’ve skipped reading lines before because of same wording). I made this for my birthday today, which is also my brother-in-laws birthday. Delicious, yet easy, cake!!
Hello Rebecca, thank you for your nice feedback and a great rating. I’m happy to hear that you loved this cake, it’s one of our favorites at home too!
Is this cake tastes good with normal creamcheese frosting without cocoa powder as i need to color it to match the theme?
Hi Ramya, you could use a different frosting on this cake. Check out how we made chocolate cake with white frosting here. The swiss meringue buttercream or the American buttercream frosting would be better for adding color.
I fallow and love your recepies. This one however, the cake broke in so many pieces could not even frosted it. fallowed directions, do you have any idea on what went wrong?
Hi, I haven’t had that happen before. Make sure to use American All-purpose flour and also make sure to let it cool down completely to room temperature before transferring the cake layers.
Hi. Love all of your recipes! currently making the chocolate cake and frosting. Because it is a cream cheese and butter based frosting, does the cake need to be refrigerated after frosted?
Hi Lisa, yes I would refrigerate after frosting the cake.
Hi Natasha,
Can I know the weight of the cake please
Hi, Felicita, I haven’t weighed the entire cake so I don’t know.
Hello and congratulations for these lovely recipes. I wanted to ask something important. Can I use raw Cacao powder instead of the classic natural Cocoa powder? Or is gonna be much bitter? If yes, which is the ratio cacao-sugar?
Hi, I really haven’t experimented with raw cacao powder. You might need to google that for tips in recipe substitution.
Hi, Just wondered what oven setting you use? Conventional/Fan etc…..
Thanks
Hi Nichola, we used a regular oven on the bake setting.
So I made this cake for my birthday and it turned out soft, moist and absolutely delicious, I cant stop eating. It was not too sweet, just perfect. You don’t miss the eggs. Thanks Natasha
Hello Bessie, great to hear from you and thank you for your good feedback. I’m so glad that you enjoyed this cake!
This cake is wonderful!! Big hit! What is the best way to store it?
Thank you, Stacy. 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. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Hi Natasha! I love watching your vlogs and really like your recipes.May i know what is the brand name of your matte gold colored baking pans & where you purchased it. Thanks💖
Thank you so much for your support. You can see the kitchen tools that I use here in my Amazon affiliate shop.
your receipe asks for baking soda, i’m in the UK and we have baking powder or bicarbonate of soda, which would i use? Many thanks.
Hi Becky, I haven’t tested that to advise. It may not have enough rising power. Baking soda is 4 times stronger than baking powder.
I’ve always used bicarbonate of soda for baking soda and have had no problems
The best chocolate cake recipe/ frosting ever! I always hated making chocolate frosting because it never quite tasted like chocolate, and this frosting is a chocolate lovers dream!!
It sounds like you found a new favorite! That’s so great!
Why does the recipe say to not use extra virgin olive oil? That’s all I have or canola. Which would be better for me to use? Oh, I also have coconut.
Hi Dina, vegetable or canola oil should be good too. 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.
Hi Natasha, we recently tried this cake and it was amazing!!! Best chocolate cake ever!!! We will be making this again – but is it possible to use dutch processed cocoa powder instead?
Thanks!
Hello Aubrey, so wonderful to hear that! I have an area in the recipe where I answer this question Can I substitute with Dutch Process Cocoa? I would recommend checking out that part again.
Hi Natasha, we have tried this recipe before and we love it!!! Our new go to recipe for chocolate cake! Planning on making this again – but could we use dutch processed cocoa, instead?
Thanks!!!
Thank you for your great feedback! I have an area in the recipe where I answered this question Can I substitute with Dutch Process Cocoa? I recommend checking the recipe and the comments section below for more tips.
How come no eggs are needed?
That is correct. This just happens to be an eggless chocolate cake.
Can we freeze the chocolat cake?
Hi Louise, 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.
Made this cake yesterday and it was so yummy…i love everything chocolate..Thanks for the recipe!
I’m so glad you loved it!
Hi Natasha,
How far in advance can you make this cake? I usually freeze my cake layers before I frost, then place the frosted cake in the frig until time to serve.
Hi Elisabeth, you can make the entire cake ahead of time. 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. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Just made this and it’s staring at me…great patience its taking not to take a bite…saving it for tea time…looks delicious.
Thanks Natasha.
I hope you love it!
How do I store the iced leftovers?
Hi Catherine, 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.
I tried this and it was so amazing! I am wondering can you bake this in 8 inhces pan instead of 9 inches?
Hi Joan, 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.
Thank you Natascha for your reply. I tried this recipe and served it after dinner in a small group of friends and family, and It was gone in minutes!!! Everyone loved it and thought I was a professional baker, when in fact, it was just the first time I tried making it. Thanks for this easy to follow recipe, yet so awesome chocolate cake.
I also made Tres Leches following your recipe a few months ago, and just the same, awesome!!!!
I have since, made both cakes several times again as friends keep requesting for me to make them for their birthdays and their kids birthdays. Thanks again for sharing your recipes!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smile!
Hi, Did you add coffee straight to the batter, or did you adjust the coffee to your liking first, and then add it to the batter( added sugar in coffee)?
Hi Suillie, we did not add sugar to the coffee, we used brewed coffee so we just follow package instructions.
Dear Natasha..This week I tried your chocolate cake and icing recipe…the best cake I have ever made and so today my husband and I are taking another cake to the fire dept. along with a basket of our maple syrup and fixings for their pancake supper as a thank you for saving our grand daughter’s life over a year ago. She has a brain injury and has been home since the pandemic improving in small but wonderous ways, and has therapy every week day…all because these wonderful firemen were there and saved her life…only fitting that they have the best cake to eat with a deserved coffee break…I enjoy your posts immensely and wish you and your family good health and success.
AWw, that’s the best and so inspiring! Thank you so much for sharing this with me!
I tried chocolate cake and it turned out awesome
I’m so glad you enjoeyd that Visha!
Hi Natasha!
I only have caramel flavored coffee, would that make a huge difference in taste?
Hi Stacie, I haven’t tried using flavored coffee to advise if I would like it. If you do an experiment, please share with us how it goes!
Can I make cupcakes out of this recipe?
Hi Veena, we actually combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. So I bet that would work!
Thanks Natasha, the cake turned out delicious, everyone loved it!!!
That’s just awesome! Thank you for sharing that with me!
Hi Natasha, I was wondering if I could use Hershey’s Dutched cocoa instead of the normal kind? Btw I love your recipes thank you for the quality videos!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
what level of coffee is this? light, medium, dark?
Hi, it doesn’t matter. You can use what you have on hand. We use a medium roast because that is what we enjoy but any of those would work.
Have you tried it without coffee? If so, does it taste the same?
Hi Sally, I have always made it with coffee. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.
Hi Natasha – my 2 cakes came out a lot flatter than yours. Did I do something wrong?
Hi Dorothy, I’m more than happy to troubleshoot. I recommend reading our post on measuring to make sure the dry ingredients were accurate but also was anything altered in the recipe from processes to ingredients?
Yes, I used half of the sugar from recipe. Could that be it? The flavor is delicious, but Texture is dense like a flourless chocolate cake. I still love it!! Thanks for sharing!!
Hi Dorothy, this is normally more soft and fluffy than dense. I always recommend making a recipe the first time with the ingredients that are listed without modifications. I suspect it is due to cutting down the sugar.
The chocolate cake recipe has light olive oil listed. Can I use canola oil instead?
Hi Hattie, canola oil should work!
Hi Natasha, if I use a 9×13″ pan instead of 2 round pans, will the baking time be different? P.S. Love your videos
Hi Nancy, that should work in a 9×13 but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
Hi Natasha, in the video you are using the whisk mixer attachment for the frosting, but in the description it says paddle, so which one should we use ?
Hi Lana, both work. What happened was I tested the recipe with a paddle, then spaced that and used a whisk attachment and both worked out great. A whisk attachment will form the frosting a little quicker than the paddle but as I found out. They work equally well.
I don’t have any cooling racks, is there another way to cool the cakes? since they tend to stick on plates when hot. Thanks
Hi Betyl, cooling racks work best but. you can try moving it onto parchment paper until cooled.
Hello Natasha, I’m wondering if adding lemon juice instead of vinegar would work?
Another question, would it be ok to bake the first pan and then bake the other one?
Hi Sara, I have always baked them at the same time so I’m not sure how it would affect the rise to leave it out.
Hi Sara, 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.
Did you use dark roast coffee? That’s the only one I have on hand.
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
I have dark roast coffee grounds but how many teaspoons should I put ?
Hi Georgia, I would brew it based on package instructions.
Are my eyes deceiving me or is it that this recipe does not have any eggs?
You are right, no eggs here!
hello maan natasha im one of your avid follower of your recipes how i wish i could make a chocolate cake can i steam the cake instead of baking in oven
Hello Fe, I haven’t tried that yet to advise. If you do an experiment, please let us know how that goes.
Hey natasha please tell To make 2 cup coffee in two cup of water how much coffee tsp/tbsp should be put in ??
Hi Visha, 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.
my cousins come to visit and i tried your cake recipe . it was just amazing…I’ve never imagined that I can make such a tasty cake . litirelly my mother was shocked , she didn’t believed that I have made it…i said it is just natashas magical recipe. just love watching you..thankyou.
So wonderful to hear that! So glad to know that everyone enjoyed this cake. Thanks for sharing that with us and I hope you and your family will love every recipe that you try.
Tried this with my cousin it was so moist and chocolaty…every one just loved ….thankyou so so much for sharing this perfect recipe natasha…..Maryam
You are so welcome, Maryam. Thanks for your great feedback, so glad you loved it!
Hi Yusra! thats great
This is THE BEST chocolate cake ever! And it was so easy – just like you said, Natasha! So rich and chocolate-y! Amazing! I’m leaving a pic on your FB page. Incredible cake! Thank you!
That is so awesome! Love it, thanks for sharing that with us. Yes, feel free to share some photos of your creation on our Facebook page or group!
They came out looking beautiful,but started to split in the middle when I removed from the pans. What would have caused this?
Hi Deb, 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.
Yep , it came out of the pan fine, used the paper and it passes the test. It taste great!. I was just disappointed because it look almost perfect.
It’s was a hit so I will try it again.
I did use butter instead of olive oil, couldn’t that me it?
Hi Natasha, what oven setting should I use for this cake, convection/fan setting or conventional / non fan setting? Thanks
HI Lana, we always use conventional baking unless we state specifically otherwise since convection requires modifications.
Thanks Natasha
Hi Natasha, the recipe looks amazing. I’ve just baked the cake in two 8inch pans and reduced the temperature a little and kept it for a little longer than indicated on the recipe. Both cakes have a dome shape and is not as flat as yours.
Would you know why that happens ?
Thank you
Hi Ayesha, did you use a leveled measuring spoon for the leavening? I have found that using too much can cause it to dome. Also, be sure to bake in the center of your oven on regular bake mode.
I noticed that this recipe does not use eggs. Can you comment on that?
Hi Jacqueline, that’s right! This recipe is egg-free! I hope you love it!
Hi Natasha. I found the frosting to be a bit too soft so popped it in the fridge to firm it up a bit. But can you tell me the best way to store this cake.
Hi Christine, An uncut frosted cake that’s been frosted with buttercream, fondant, or ganache can last at room temperature for up to five days. Keep it covered with a cake keeper or a bowl to protect it from dust or other particles. If your cake has already been cut, that means moisture is already beginning to escape. If you do have leftover cake, use plastic wrap to cover the sliced edges or the areas where the cake is “exposed.”
Hi Natasha,
I’ve just made your chocolate cake following the recipe exactly. Taste delicious, however it has a smell?? Could it be the baking soda??
Hi Kathleen, I’m so glad you enjoyed that! It shouldn’t have a smell, I would make sure your baking soda is not expired?
Hi Natasha,
Thank you for your reply.
Not sure how old the baking soda is so it could very well be the problem. I will purchase fresh baking soda for my next cake and I’ll let you know how I go.
Thanks again really appreciate it.
I wanna try this out so much but I don’t think I should omit the cream cheese frosting.
But where I come from, the cream cheese cost a lot.
Estimated $12-10.
LOL.
Wow, that’s quite a jump in price! It is one of the main ingredients and I haven’t tried a substitution for this although one of our readers wrote in that they will try mascarpone instead. I’m assuming that is up in price in your area also!
Thanks for your reply yesterday, I did not see it.
Hi Natasha, what size are the pans you used for this cake? Thanks, Marla (from Mexico)
Hi Marla, I used 2 9″ pans here for this recipe
Dear Natasha, could you kindly answer my question above. Thank you,
Marla
Thank you,
Hi Marl, I used 2 9″ pans here for this recipe.
Hi, I have a question about the coffee. I’m not really a coffee drinker, but I do happen to have ground coffee on my shelves but its 3 years out of its best before date, can I still use that? Is it still safe to use? Thanks
Hi Kith, personally we try not to use expired items so I can’t speak to that. It won’t be the same but you cal always substitute it with water.
Does this cake freeze well? I would like to make it and have it on hand in a pinch.
Hi Thelma, 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.
Hi Natasha love your recipes. I have a question. I would like to make this for my husband’s 50th birthday but he’s not a fan of cream cheese. Is the cheese taste dominate in the frosting?
Hi Antionette, the powdered sugar helps to form the thickness of the frosting and tones down the cream cheese flavor.
I do not have coffee, and do not how to make it. What should I use?
Hi Poppy, 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.
How much cakes would I get if I used 8” instead.
Hi Shakira, 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.
For the Chocolate Cake-hate coffee, never buy it! Can I use water or milk…anything but coffee!
Hi Mary, 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.
Hi Natasha, this looks fabulous! Do you think I could straight swap the flour for almond meal/flour? I’m guessing I could?!
Hi Olivia, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha! I have just baked this chocolate cake today for my nephew’s birthday! I have yet to taste it but I am sure it’s delicious!! I cannot believe this is an eggless and butterless cake! Wow! Thank you so much!!
Love,
Sheila for OZ
I mean butterless batter! I have tried making your vanilla cake and cupcakes and they are the best!! I will make them all the time now!! Thank you once again Natasha!! You are beautiful in every way! Hugs!
Sheila from Australia
You’re welcome, Sheila! It is one of our favorite and most popular recipes! I’m happy you’re enjoying that!
I have finally tasted this cake!! It is so yummy! It will be my chocolate cake recipe from now on. Thanks so much Natasha!!
❤️Sheila
You are very much welcome, Sheila. Thank you for your great review!
so the cake has no eggs?
That’s right! No eggs!
Hi, can we substitute the olive oil with butter in the chocolate cake recipe.
Thank you for the fantastic recipes.
Hi Ruba, I have not personally tried that yet but someone else commented this: “Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great!” I hope this is helpful!
This recipe looks amazing! I’m not a coffee fan – is there something else I could substitute this with so I can make this cake?
Hi Debbie, I highly recommend using coffee as it really enhances the flavor without really a strong coffee taste.
Can I use boiling water instead of coffee? Also, what if I only have extra virgin olive oil on hand, should I use it? Thanks
Hi Anastasia, I highly recommend using coffee as it really enhances the flavor without really a strong coffee taste. I wouldn’t also recommend using extra virgin oil but you can use canola or vegetable oil instead.
whats the difference between using extra virgin olive oil and normal olive oil? btw i used vegetable oil since i ran out of olive oil
Hi Kyle, vegetable oil should be good too. 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.
PLEASE MAKE RED VELVET CAKES WITH CREAMCHEESE FROSTING!! 🙂
The cake turned out awesome! However I have a question. What would it taste a bit bitter? Any precaution to be taken next time I bake so that it’s not bitter. Also proportion of coffee powder to water.
Hi Rasika, I haven’t had that experience. Make sure not to change any proportions in the recipe.
Hi! This is THE best chocolate cake recipe ever! I’ve been trying to bake a proper eggless cake since forever now but never quite nailed it. But this was on point right in the first go! *Touch wood*
So in short, I love you!
Also, can you please pretty please share a recipe for an eggless vanilla cake recipe as well? I’ve tried recipes which have yogurt in the past, but they’ve never turned out to be good. I’d really be super grateful if you can share a recipe for an eggless vanilla cake recipe as well!
Thanks in advance!
Stay safe 🙂
I am so glad to know that you love this recipe! I don’t have an eggless vanilla cake recipe but thanks for suggesting that.
This chocolate cake was amazing not overly sweet and just the best chocolate cake! Very moist and delicious! Thank You for all your recipes! I’ve only tried a few of your recipes and they’ve turned out great! Love You, your recipes, and of course your videos!
I’m so happy you’re enjoying our recipes Mesha! That’s so great!
Hiii!
I really wish to try out this recipe, however is there a substitute for olive oil…can i use canola instead?
Hi Insha, the olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. 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.
Absolutely love the chocolate cake video . Will definitely give it a try very soon
Thank you
You’re welcome Vesh! I hope you love this recipe!
This recipe seems awesome! Your blog has taught me so much about cooking!!
I have a questions, if anyone can help. My husband is very athletic and I want to make him a cake for his birthday, but I’m sure he would feel better eating it if there was more protein in it. Is there anyway to add protein powder to this recipe and keep the moisture and taste? Thank anyone who knows!
Aww that’s the best Anastasiya!! Thank you for sharing that wonderful feedback! To be honest I don’t have much experience with protein powder when it comes to cakes..If you happen to experiment I would love to know how you like that.
I love watching your demonstrations, I’ve made many of your recipes and find they are very good.
Thank you
You are so welcome, Nadine. I hope you love every recipe that you try!
My friend asked me to make a chocolate cake for her son’s bday. I thought it was a perfect timing to try this recipe so yesterday I baked it. I used half canola oil and half extra virgin olive oil and it turned out great! Today we drove an hour to get to the party and I was worrying that the cake might get distorted because of the hot weather. I was so happy when I put the cake out on the table, everybody liked it and still in perfect shape.. and once everybody got a piece.. hmmm they loved it and thought I am a professional baker! It was so decadent, Natasha was right this recipe won’t fail you! Thank you Natasha!
Awww that’s the best! Thank you so much for sharing that with me Annie! I’m glad it all worked out!! I’m all smiles
Hi, I have a question what is the
difference if you use light virgin oil and extra virgin oil? what is the difference, or what will it do to the cake? please respond soon!!
Hi Juliana, I use an extra light olive oil which has a higher smoke point and is flavorless and odorless. I would avoid using extra virgin olive oil.
Tasted the cake for dinner last night it was so moist and delicious. Have guests for an afternoon drink and will share the rest with them. Thanks Natasha.
You’re welcome Gail! I’m happy you enjoyed that!
Hi Natasha. I just made the easiest cake ever. No taste test yet until my daughter-in-law gets here after work. I usually don’t like making cakes as I’m not patient to wait for it to cool. I made the cakes last night and frosted this morning. Thanks for the recipe it’s a keeper. I love your video’s and your upbeat spirit which we all need right now. Thanks so much.
You’re welcome, Gail! Don’t you just love how easy it is!!
What is the best way to store leftover cake?
An uncut frosted cake that’s been frosted with buttercream, fondant, or ganache can last at room temperature for up to five days. Keep it covered with a cake keeper or a bowl to protect it from dust or other particles. If your cake has already been cut, that means moisture is already beginning to escape. If you do have leftover cake, use plastic wrap to cover the sliced edges or the areas where the cake is “exposed.”
Hi Natasha,
I just made this cake for my husband it turned out very easy to make as well as moist and delicious on my first attempt. My husband committed it was as good as his mother use to make and she was a great cook. Love all your recipes, you just might Make me love to cook.
That’s just awesome! Thank you for sharing that with me!
Hi Natasha,
If I make and assemble the cake in the morning to be cut at night…how do I store prior to cutting? Also, can i bake in one 9″ springform pan and then slice through the middle to create the double layer?
Hi Ann, you can make the entire cake ahead of time. 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. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
No eggs? Ive never seen this before? Whats the reason fir not adding eggs?
That’s right, Gabriela! No eggs! We used other ingredients that help with the volume of the cake.
I have another question. Can I make the cakes tomorrow and refrigerate until Thursday to frost on Thursday?
Hello Vam, you can make the entire cake ahead of time. 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. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Thank you!!
I have question is the cake supposed to raise. Mine didn’t?
Hi Margaret, yes and the vinegar helps with the rise. Did you omit the vinegar and did you substitute any ingredients?
Can i use mascarpone cheese instead of cream cheese will it taste better ? Im making tommrw morning only if u can reply it will be great as its my birthday tommrw
Hi Komal, I haven’t tried using mascarpone yet for this recipe so I cannot advise. But if you want to do an experiment, please share with us how it goes.
I wanted to add – cake tastes even better the next day – would be great to add some berries and maybe a bit of whipped cream for special occasions.
Yum! Thank you for that suggestion and feedback!
2 cup Coffee in that how mamy spoons coffee powder ?
Hi Komal, that would be the amount of brewed coffee. 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.
Wonderful cake! One of the easiest I have ever made; didn’t even need the electric mixer. I did substitute canola oil for olive, and I baked in a 9 x 13 glass pan for 45 min. Rose like a champ and nice and light.
I’m so happy you enjoyed this recipe, Judith! That’s so great!
Hi Natasha! This cake looks delish. I was wondering if I could frost and fill the cake with whipped cream that is stabilized with mascarpone. Could you please reply soon???
Hi Vams, I have not tested that combinations specifically with this recipe but it may work! If you happen to experiment I would love to know how you like this!
Will the cake be stable enough to hold the whipped cream?
Yes it should be
Hi Natasha.
To begin with, all your recipes are mouthwatering!
Do you think i can make this chocolate cake and cover it with fondant? I am thinking to make 2 or 3 layers cake and adding almond praline and top it with fondant.
Thanks alot,
Hi Maar, I don’t typically work with fondant but I think that would work. You might want some kind of cream between the cake and the fondant though to hold it on.
Hey Natasha, the recipe sounds easy and I’m glad I found it cz I can make it even when I have no eggs on hand. I’ll make it tommorow for my birthday and will share the results. Might try it with ermine frosting bcz cream cheese costs an arm and a leg in my region.
Hello Bessie, Happy Birthday in advance! I hope you enjoy your day and you love your birthday cake. I haven’t tried that yet to advise but I imagine that should work too. Please let us know how it goes.
I Made this for my 13th Bday! The best I’ve ever had,the coffee really amplifies the cake.
I’m so happy you enjoyed that! Happy Birthday!
I made this cake, it is the bomb! Very easy. I took it to work and everyone thought it was the best chocolate cake they have had.
I’m so glad to hear that, Keith. Thanks for your wonderful feedback!
Have you ever tried it without coffee, if you have does it still taste as good? Thanks
Hi Roua, I have only tried it with coffee. 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.
Hi! So I’m making a chocolate cake for my dad for his birthday. But his favorite cake is chocolate cake with orange flavor in it. How much do you think the cake will need? Or should I use orange zest?
Hi Megan, I have not tried that yet to advise. You might have to do an experiment on that one. I hope it goes well!
What if you cant get light olive oil???
And do you have to add that vinegar
Hi Arika, 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.
I used evoo that was all I had and it turned out great. I am not sure what the vinegar does but the cake is great.
I’m so glad you enjoyed that Keith!
Hey Natasha. I really love all your recipes. Have tried a few and they came out really well. Loved by all. For this chocolate cake, can oil be replaced by butte
Thank you for that great compliment, Steffi! I’m so happy you are enjoying our recipes! I haven’t tested this myself but one of our readers in the comment section mentioned trying that.
Hi Natasha, I really love your recipes . Tried a few and they have come out really well. For this one wanted to know if I can add butter instead of oil
Hi Steffi, I have not personally tried that yet but someone else commented this: “Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great!” I hope this is helpful!
Hey Natasha! I loved this recipe. Thank you so much for sharing it!
I was just curious about something. What is the significance of the coffee being warm?
Thanks!
Hi, It can be room temperature or warm, just as long as it is not hot.
Hey Natasha!
I tried this Cake for the 4th time for our Eid holiday last weekend as it came out SO SO good! For the first time I tried it with Hershey’s cocoa and it seriously made a difference.
And I also made it in a Casserole dish and poked holes and added Chocolate Ganache & frosted with Whipped ganache.
Everyone LOVED it!!!
Thank you for your amazing recipes.
Wow, that is so great! Your comments made me so happy, thank you for sharing your good experience with us.
Oh my goodness, this cake is awesome. I made it for my husband for his birthday and he loved it. I have made many of your recipes and have not been disappointed in any of them. Thanks so much for sharing them.
You’re welcome, Nancy! I’m so happy you enjoyed this recipe!
Hi Natasha! I love your recipes. This is my first time making this and the cake was so fluffy that the middle puffed up. When I put my chocolate cake upside down on the wire rack it seemed to crack in the middle. I am assuming this was only because it was still too warm? Any recommendations?
Hi Karin, that is possible but it is hard to say without being there! It is best to let the cake cool before transferring for this reason also.
Do you have a recipe for a marble cake that combines your vanilla and chocolate cake together? My son is requesting that for his birthday. Thanks in advance for your help.
Hi Lisa, I don’t have anything like that but it’s a great idea. If I come up with something great in the future I will be sure to share it.
Thank you!
Hello! Can I use vegetable oil instead of olive oil?
That should work too!
Can someone please tell how the many grams is 1 cup? I keep finding different answers on google.
Hi Alexandra, this Ingredient Weight Chart is pretty accurate so you may use this as a guide. I hope this helps.
Super tasty & moist! Loved it! My 5 year old loves chocolate anything & this one here, hit the spot!! The frosting was also delicious!! Creamy & smooth!! Highly recommended. Thank you for sharing your recipes!!
You’re welcome! I’m so happy you enjoyed it Monica!
Hello Natasha.Can l successfully bake this cake in a 9 by 13 glass casserole dish?
Kind regards,
Elizabeth
Hi Elizabeth! that should work but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
Amazing cake! I made this for the first time for my 2-year-olds birthday party (she requested a chocolate cake haha). Everyone loved it. I used decaf coffee, and lowered the amount of icing sugar in the frosting to 3.5 cups instead of 5, but otherwise followed the recipe exactly. It was great – sweet, moist, perfect. I’ll definitely be making it again.
I’m so happy you loved the chocolate cake recipe and frosting! I often love to reduce the sugar when I can get away with it. Thanks for sharing that it works with 3 1/2 cups of sugar instead of 5.
Hi Natasha! I am taking your recommendation and using it as my birthday cake. I am so excited!
Great! Happy Birthday in advance and I hope you love your cake.
Made the chocolate cake for my Anniversary today. Everyone loved it.
Happy Anniversary! I am so glad that everyone enjoyed this cake.
hi Natasha! i was so excited the first time i commented and you replied. at 12 years you’re my favourite food blogger! pls can u replace the vinegar with lemon juice? i want to make it with your amazing caramel sauce for my birthday this week. i’m taking your recommendation and using it for a birthday cake. i’m so excited!
Hi Annah! I’m so happy you’re enjoying our recipes!! Honestly, I haven’t tested that so I’m not sure how it would affect the flavor. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”
Hi Natasha,
I will be making this today (hopefully). I will be replacing light olive oil with canola. But I have 2 7×3 round pans, what temp and time should I bake them in? Thanks for your help!! I love you recipes
Hi Melanie, I hope you love this recipe! The temperature will stay the same but you may need to alter the bake time.
I’ve made this cake a few times and have SO much fun making multiple layers with frosting in between. I actually cut the 2 round cakes each in half to give it 4 layers. We don’t drink coffee, so I substitute it with hot water, and it still turns out beautifully. But beware–you need a sweet tooth (like me) to eat more than a few bites of this at a time. It’s quite rich!
Isn’t it so good! I’m so glad you enjoyed this recipe Krista!
Hello
How do you measure powdered sugar?
Are you using measuring cups for all ingredients?
Hi Fleur, yes, we use dry ingredient measuring cups for our powdered sugar. I think this post on measuring will be helpful to you.
This recipe is a keeper thank you so much for the ratio of coffee I used Nescafé and two cups of warm water and three tablespoons worked great.It was the best homemade chocolate cake ever.
Sounds like you found a new favorite! I’m so happy you enjoyed that!
beautiful chocolate cake and eggless wow looks amazing thank you
I’m so happy you enjoyed that. You’re welcome!
Hi what can I substitute for the coffee we have an allergy to it
Hello Dee. 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.
I made this cake with two of my granddaughters for their dad’s birthday. They did most of the measuring and mixing. It turned out moist and delicious. I have never made such a delicious chocolate cake before. I live in Alabama and they live in Oregon so this is a special memory for all of us.
Awww that’s the best! Thank you so much for sharing that with me, Kimberlee! I’m all smiles
Hello I will be using instant coffee powder to make coffee.Please advise how much to use.its my nieces birthday on Thursday and I want to use this recipe.
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Hi I was wondering how much coffee did you put in two cups of water
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
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.
Thank you so much
Hi Natasha
I’m a newbie in baking and I tried to make this cake with the exact measurement of ingredients and instructions you gave but mine turned out to have dry and crunchy outside.
And I thought it lacked of chocolate taste. I used Dutch process cocoa powder (the only cocoa powder I had).
Can I make it with melted chocolate?
Hi Samantha, I haven’t had that experience. I’m more than happy to troubleshoot as it should not be dry or crunchy. Did you make any changes to the recipe and measure your dry ingredients correctly?
Yes, I measured it precisely with grams. Oh I substituted the white vinegar with lemon juice. Is it okay?
Any tips to make a chocolate cake more chocolate?
Hi Samantha, I haven’t tried those substitutions so I can’t say for sure how that would taste or affect the rise of the cake.
Hola natasha! hice solo el biscocho, para una prueba y me quedo sin sabor, por que sera? de textura esta genial. ( recien me acorde que no le agregue el toque de sal) jaja
It should be really sweet, did you substitute anything from the ingredients?
Hi Natasha..maureen here..just wanted to know the receipe of your chocolate cake n chocolate frosting..
Can this cake be kept in the fridge after frosting…thanks ..would appreciate a reply
Hi Maureen, yes this cake does keep well refrigerated.
Hi Natasha,
I made this cake twice and both turned out delicious.
This time I used 1/3 cup extra virgin olive oil plus 1/3 cup light olive oil as I ran out of light oil.
Why did the recipe says use only light olive oil? as I couldn’t find a difference in taste
Thanks for sharing that with us. Extra virgin olive oil usually has a taste competed to light olive oil but if you didn’t notice it at all then that’s good. It’s going to work but I just prefer light olive oil.
We are not coffee drinkers so don’t have access to it. Could I just leave it out?
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.
NatashasKitchen.com If I wanted to bake a bigger cake in a 12×12 pan, what would the measurements be?
Hi Marjie, I haven’t tested this in a 12×12 but I suspect you may have to double or make more of the recipe to be sure you don’t make a very flat cake. One of my readers reported baking the 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.”
Hi Natasha,
I am planning to make this for my sons bday. I was wondering if it would hold up with some construction zone decor. If it would work in a large sheet pan and if you have any recommendation on the chocolate toppings?
Hi Ksusha, Without testing it in the same size and with the decor you are planning on using, I could only guess. I would suggest baking until a toothpick comes out clean. If using a very large rimmed sheet pan, it wouldn’t be as tall and would require less baking time. I wish I could give you more detailed instructions on that, but without testing, I am not sure.
Hi Natasha:
I made this recipe and was so very disappointed in how it turned out! The cake was so dense, it only rose about 1/2″ high. I followed your recipe exactly and yours looked so delicious in your photo. I also made the choc. icing and it was way too sweet for my liking. This was for my Mom’s birthday, but fortunately my husband went out and bought a black forest cake for that evening. I can’t figure out what happened to mine???
I so wanted it to turn out like yours!!
Hi Bev, if no substitutions were made in the recipe ingredients and no changes were made in the process, you might need to check your leavening to make sure it is still active.
Okay, thanks Natasha I’ll try that.
Recently I ran out of cocoa powder, I only had half- I substitued dark chocolate for the rest and it was less sweet than the first time. I liked both versions, but prefer the original, I’m into sweet.
I’m so happy that worked out! Thank you for sharing that with me Nichole!
Hey Natasha!
I’ve made this cake 3 times now and each time it was loved by everyone. The 3rd time I made it for my student’s Farewell party (doubled the recipe & made a 1 kg almost cake) and they really enjoyed it!
Thanks for sharing this recipe.
It’s my go-to recipe now and I plan on making them as cupcakes next time.
I’m so happy you found a go-to recipe on our blog! Thank you so much for sharing that with me!
Hi i had a Doubt in this one ! I tried this recipe and I don’t know what went wrong my cake sunk ! Can you guide me for the same ?
Hi Pritika, it’s hard to say without being there. Was anything altered or replaced in the recipe?
Hi Natasha, can I make vanilla cake with the exact recipe without adding cocoa. And how can I replace coffee?
Hi Dilushika, I haven’t tried that yet to advise so I am not sure how it will turn out without it. You might want to try the vanilla recipe instead.
hi Natasha
I’ve tried this recipe today and it just tastes AMAZINGLY SOOOOOO GOOD I absolutely love it.
but i was wondering do you have any brownie recipe that i can try i need to make a batch for a gathering next week.
Thank you so much for your great feedback! I don’t have a recipe for brownies yet but it’s always requested and it’s on our list.
There really are no eggs in this recipe??
That’s right, Dawn! No eggs!
Wanted to know if instead of coffee, can I use water? I can’t use coffee for health reasons.
Hi Gladys, 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.
Amazing! I have not changed anything about the recipe and the result did not disappoint. It is a very rich cake due to the wonderful icing so you only need a small slice.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! I made this cake for Father’s Day, and it was amazing! I received so many compliments, and some said it was the best chocolate cake they have ever had! I actually really liked it the next day cold right out of the refrigerator! It was the first time making a chocolate cake from scratch, and I’ll probably never go back to the box cake! Your recipes always come out great and your videos are so fun to watch. Thanks!
That is so awesome! Your comments really made me smile and inspired me to do more recipes. Thanks for sharing!
Hi Natasha…I tried this.. so amazing taste, when chocolate cake goes with cream cheese frosting…..
Just want to know whether how it will be change, if I will use this recipe for two 6″ cake pans. And just a suggestion only, when you add recipes (cakes), can you mention how it should be change with the small size please… it will be very helpful who wish to make a small potion. And love your smile always.
Thank you so much for that suggestion! This will work in a 6 inch pan but you will need to decrease the amount of batter needed. If you experiment I would love to know how you like that.
I made the cake for fathers day. It Turned out great. It’s moist with no taste of coffee.
After reading all the reviews here, i tweaked the frosting recipe. Some reviews said with the exact measurements, they had enough left over or it was too sweet. So I used almost 3 cups of confectioner sugar with half a cup of cocoa. Rest remained the same. It tasted great.
Recipe is a keeper.
Thank you so much for sharing that with us. We appreciate it!
hii Natasha,
can I substitute baking soda for baking powder? if so how much of baking powder should I add?
Hi Ally, I haven’t tested that to advise. It may not have enough rising power. Baking soda is 4 times stronger than baking powder.
Can i use this recipe to make cupcakes
Hi Allia, I bet that would work!
I would also like to try making cupcakes. What would the baking time be? Thanks for letting me know.
Hi Patricia, we actually combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. So I bet that would work!
Hii Natasha,
what type of coffee did you use?
Hello Fiona, we used brewed coffee. I suggest following the package instructions which will usually give you a fairly strong coffee.
I live at almost 5000 feet.
Do you have altitude adjustments?
This cake looks amazing and I’m thinking I want to make it for Father’s Day.
Hi Amber, you can refer to this page for High-Altitute Baking
La mejor
I’m so glad you enjoyed that!
Hi,natasha am zenzi I really love wat you are teaching us,last I made lasagne with mince your the best in cooking God bless you nd keep well
Aww that’s the best! Thank you for sharing that with me.
Hi,
Can I use vegetable oil or sunflower oil instead of olive oil?
Hi Dilushika, the olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. 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.
Hi again, I just want to add a big thank you for including the measurement in the instructions- saves a lot of time flipping back and forth to the ingredients list – you are brilliant!
You’re welcome! I’m so glad that was helpful!
Hiiii Natascha! I made this delicious chocolate cake for my husbands birthday! It was beyond our expectation! Rich and amazing cake
Love it! Thank you so much for your great feedback.
Hi Natasha, I made a lot of your recipes and all are good. For cake, I notice you usually use 1 cup flour but this one is 3 cups flour. I’m planning to make this for my son’s birthday next week. This time he asks for chocolate cake and I don’t like “heavy” cake. Will it taste “heavy”? We love the soft fluffy texture of your strawberry cake (the one with 4 ingredients).
Hi Yanny, this is a little denser than our sponge cake but it is still nice and moist and doesn’t seem heavy. It’s the softest when enjoyed the day it is made, but it does keep well.
Hi Natasha,
I want to make this cake recipe for father’s day, but I do not have the same baking dishes as those that you used. Can I use one baking dish which is larger.
Thanks for the recipe!
Hi Dania, that should work but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
Hi Natasha!
Thank you for sharing this recipe. I baked this cake with my kids for my daughter’s 9th birthday. The cake was easy to make even with two children wanting to participate in everything. The result was outstanding!
The cake was delicious, especially the buttercream was finger licking good. I think I ate atleast half a cup of it while putting it on the cake.
There were no leftovers! It’s my husbands birthday next month. Do you have an amazing carrot cake recipe I can try?
Thank you so much for sharing that with us, I am so glad that everyone loved the chocolate cake! Here’s my Carrot Cake recipe. I hope you like it too.
A family member is allergic to coffee. What can I substitute.
Hi Mary. 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.
Hi Natasha!
I’m preparing to make 2 of your cakes this week for parties on Saturday. This one and the carrot cake. Sometimes on busy weeks, I bake/frost and place the ready cake in the freezer for a few days until it’s ready to be served. (I use the freezing/thawing methods from cakebycourtney and usually those cakes are with a type of buttercream frosting). However, would you recommend freezing either this cake or the carrot cake already frosted? Or would it be safer to just freeze the cake alone, and just frost the day before the event?
Thanks!
Hi Karina, it depends on the frosting. If it is a buttercream frosting, it will freeze better than a cream cheese frosting. I would freeze the layers then thaw and assemble before your event.