FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Chocolate Cake Recipe (VIDEO)

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

This post may contain affiliate links. Read my disclosure policy.

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

4.8 from 79 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
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

 

 

FREE BONUS: 5 Secrets to Be a Better Cook!

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • Yan
    December 29, 2019

    I used 1 tbsp instant coffee in 2 cups water and it worked well.
    And it tasted too sweet for my family. Can I reduce the amount of sugar to 1 cup in the cake recipe? Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Yan, Thank you for sharing that with us. 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

    • Natasha
      December 30, 2019

      Hi Yan, I haven’t tested it with 1 cup of sugar so I’m not sure how that will affect the outcome of the cake. With a stronger coffee, the sweetness balanced the cake. Also, using a sweeter frosting can make it taste sweeter (not sure if that was the case for you). If I were to cut down the sugar, I would probably start with 1 1/2 cups so it isn’t such a drastic change that could affect the rise and texture of the cake. If you experiment, please let me know how it goes. Reply

  • Kamar
    December 29, 2019

    Hi Natasha!
    Thank you for all your amazing recipes. You are a true baking chef! Kudos to you.
    I would like to use this recipe to make a layered cake using different size pans like in the link below. How do you recommend managing baking them in the oven? Bake them in the same batch and Take off the oven the small pans first?

    Fat Daddio’s PRD-1BOX Anodized Aluminum Round Cake Pan Celebration Set, Set of 3, Silver, 1-Box Mix  Reply

    • Natasha
      December 29, 2019

      Hi, I honestly haven’t tried baking it that way so I wouldn’t be able to make a recommendation without some trial and error but here is a tutorial that I found online which may help you gage cooking times. Reply

      • Kamar
        December 31, 2019

        Thank you very much. I’ll give it a try and let you know the outcome Reply

        • Natashas Kitchen
          December 31, 2019

          You’re welcome! We look forward to it! Reply

  • Jacquelyn
    December 18, 2019

    Hello Natasha. Could I make the entire cake with frosting a day in advance? Will it be just as good the next day? I’m making this recipe this weekend for my sons birthday. He’s so excited about this chocolate cake… he watched the video with me and requested it for his birthday right away haha! Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Jacquelyn, 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

  • Cherry Jain
    December 17, 2019

    How do you make the warm coffee?hoe many spoons of coffee for 2 cups of water? Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Cherry, we used our espresso maker. 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

  • Daniela Sauceda
    December 17, 2019

    Hello Natasha, I was looking at your recipe and noticed you didn’t add any eggs ? Reply

    • Natashas Kitchen
      December 17, 2019

      That’s correct, Daniela! There are absolutely no eggs in this recipe! I hope you love it! Reply

  • AKG
    December 17, 2019

    Hey, when you write 2 cups of coffee, do you mean 3 teaspoons of coffee in 2 cups of warm water?
    Also, I read in one of your comments to not use convection mode. How do I bake in a microwave without using the convection mode then? Any other alternative? Reply

    • Natashas Kitchen
      December 17, 2019

      Hi Gulati, 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

  • Faye Weinstein
    December 13, 2019

    I only have 8 inch round cake pans..does the cooking time need to be adjusted at all?planning on making it tomorrow! Reply

    • Natashas Kitchen
      December 13, 2019

      Hi Faye, 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

      • Vivian Kiara
        December 19, 2019

        No egg or butter milk Reply

        • Natashas Kitchen
          December 19, 2019

          Hi Vivian! That is correct! I hope you give this recipe a try soon! Reply

  • Taylor
    December 11, 2019

    Looks divine! Is there anything I can substitute the coffee with? Thanks! Reply

    • Natashas Kitchen
      December 11, 2019

      Hi Taylor, 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

  • Maria
    December 11, 2019

    This has to be the BEST chocolate cake ever. So many people have complimented me when I’ve made it. Thank you Natasha for your amazing recipes. Reply

    • Natashas Kitchen
      December 11, 2019

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

  • Maryna
    December 10, 2019

    Hi Natasha! Will the recipe work if I replace light olive oil with avocado oil or melted coconut oil? Reply

    • Natasha
      December 10, 2019

      Hi Maryna, to be honest, I haven’t tested either 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

  • Liza
    December 10, 2019

    I plan to make this cake today. Can I substitute light olive oil for vegetable? Reply

    • Natashas Kitchen
      December 10, 2019

      Hi Liza, olive oil is not ideal for baking because it imparts its own flavor. Canola oil would be the next best thing. Reply

  • Rowena Balisi
    December 10, 2019

    Hi Nastasha Kravchuk,
    I really love it all your cooking
    especially baking. That’s why I’m follow on you on facebook.
    Hope you make more video’s for cooking..Sorry I’m not really fluently in English..Thanks alot for sharing a wonderful recipes..
    More power & God bless . Reply

    • Natashas Kitchen
      December 10, 2019

      I’m so glad you’re enjoying our recipes and videos, Rowena! Blessings to you. Reply

    • Maryna
      December 10, 2019

      Natasha, if I will be making double size cake, for instance in the big sheet pan, what is the baking time should I follow?
      I am making it for Christmas potluck at work and prefer to serve one big cake instead of 2 regular size. Reply

      • Natasha
        December 10, 2019

        Hi Maryna, Without testing it in the same size you are 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. Reply

  • Kelly
    December 9, 2019

    Hi,
    Can you freeze this cake (without frosting)? I think I’m going to have to make it several days ahead of time before the party. Thanks! Reply

    • Natasha
      December 9, 2019

      Hi Kelly, I haven’t tried freezing the layers but that should work fine. Once they are at room temperature, I would suggest wrapping them in plastic wrap (maybe place a sheet of parchment between layers also so they don’t stick to the plastic wrap or each other), then freeze. Thaw wrapped so they don’t dry out. Reply

  • Elizabeth Allemong
    December 8, 2019

    Could I use melted butter instead of oil? I hate oil in cakes. Reply

    • Natasha
      December 9, 2019

      Hi Elizabeth, I haven’t tested this with butter to say for sure. Reply

  • Dale
    December 5, 2019

    Hi Natasha,
    If I added chocolate chips to the cake batter, would that change anything? Meaning cook time / other ingredients? Reply

    • Natashas Kitchen
      December 5, 2019

      Great question, Dale! I haven’t tested that but I imagine if needed cook time Wouldnt change too much. If you experiment, let me know how you liked the recipe Reply

  • Anngelena
    December 2, 2019

    Hi Natasha can I leave out the vinegar and can I use self-raising flour along with the other ingredients. Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Anngelena, the vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tested that with self-rising flour to advise. Reply

  • Kate
    December 2, 2019

    Can I do this in a big pan it will it overflow? I don’t have cake pans thanks! Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Kate, that depends on the size and height of the pan. Without knowing the exact dimensions it is hard to say Reply

  • Anna Sylwestrzak
    November 30, 2019

    Hi Natasha
    Just wondering why you didn’t put any eggs in this recipe. Am making this right now for a family dinner. Cheers from Australia Reply

    • Natasha
      November 30, 2019

      Hi Anna, this one just happens to not have eggs in it. The recipe is correct. It just doesn’t need them. I hope you love this eggless chocolate cake! Reply

  • Pamela Walker
    November 29, 2019

    I made your chocolate cake and I have to say it was one of the best i have ever had. Thank you so much for sharing and I will be making this again and again. Reply

    • Natashas Kitchen
      November 29, 2019

      That’s just awesome, Pamela! I’m so glad you tried and loved this recipe! Reply

  • Lilian
    November 28, 2019

    Amazing cake, thank you! Just made it for my husbands birthday and he absolutely loved it – and he knows his chocolate cakes!
    We want to keep some for tomorrow, after all, we were only 4 to eat it, do we best store it in the fridge or in room temperature? Reply

    • Natasha
      November 28, 2019

      Hi Lilian, I would keep leftovers in the fridge and then let it come to room temperature to serve. To keep it from drying out, lay plastic wrap directly onto the portion that was sliced into so the cake layers don’t lose moisture, then cover the full cake with a cake cover or inverted large pot in the fridge so it doesn’t take on any fridge odors. Happy Birthday to your husband! Reply

  • Lana
    November 26, 2019

    Hello Natasha! Thank you so much for your recipes. I tried couple of them. I enjoy baking a lot. I like to try new recipes. I was wondering if this cake can be turned into cupcakes. I hope you understand. Also, I was wondering if you can make this as a cake mix to make it as a gift. If I were to make it a cake mix how long could it stay till it goes bad? It’s very interesting … how does hot or cold coffee affect the batter? Reply

    • Natashas Kitchen
      November 27, 2019

      Hi Lana, great question! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps Reply

  • Olga
    November 22, 2019

    Hey,Natasha.

    Thanks for sharing this recipe with us. My husband and kids enjoyed it,I added walnuts on top it was good.  Reply

    • Natashas Kitchen
      November 23, 2019

      That’s just awesome! Thank you for that great review! Reply

  • Tulsy Gilly
    November 20, 2019

    Hi Natasha, what size pans 9 X what ? They have 1.5 or 2h?
    Thanks Reply

  • Denise
    November 17, 2019

    made this for my mom’s birthday. Perfect level of sweetness. My mom loves peanut butter & chocolate together so i also made a peanut butter cream frosting and added it to the middle. Everyone loved it! Thank you for the recipe. It really was a no fail cake. Reply

    • Natashas Kitchen
      November 18, 2019

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

  • Olga
    November 16, 2019

    Hey,Natasha. Thanks for sharing this recipe. We really enjoyed this cake,I actually added on top wallnuts,plus they say if eating lots of walnuts your milk supply will come faster. We just had our baby boy. Hope that’s true. Reply

    • Natashas Kitchen
      November 17, 2019

      I’m so glad you enjoyed this recipe, Olga! Reply

  • Lori
    November 13, 2019

    Can I make this into a 9×13? How would this alter baking time? Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Lori, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes! Reply

  • Athanasia Economou
    November 12, 2019

    Can you give this recipe to kids because of the caffeine ? Reply

    • Natasha
      November 12, 2019

      Hi Athanasia, We don’t have issues serving it because it’s a nominal amount of caffeine per serving but you can definitely use decaf if you are concerned. Reply

      • Sharmila
        November 29, 2019

        Lovely anything to replace creame cheese ? Reply

        • Natasha
          November 29, 2019

          Hi Sharmila, I haven’t tested anything else but you could use a different frosting – like a chocolate buttercream frosting. Reply

  • Sams
    November 11, 2019

    i was Made this for my family get together and it was a hit! Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so glad you enjoyed it! Reply

  • Cathy
    November 11, 2019

    Can this be made into cupcakes?Since there are only2 of us a whole cake is too much temptation Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Cathy, great question! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps Reply

  • Sanju
    November 11, 2019

    Hi,
    Can we use butter instead of oil Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Samju, 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

  • Alison Harrell
    November 10, 2019

    OMISTARS! This is A.MAZ.ING. Yes – I’m yelling – yes – it’s that good. Followed the directions exactly except only had Hershey’s special dark cocoa, so I used that. It is moist to infinity and beyond. The frosting is perfect. So good. Thank you for a winner. Reply

    • Natashas Kitchen
      November 11, 2019

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

    • Joy Anderson
      November 21, 2019

      does skipping vinegar affect the cake. tia Reply

      • Natashas Kitchen
        November 21, 2019

        Hi Joy, the vinegar is necessary as it activates the baking soda and helps with rising. Reply

  • Jenny
    November 10, 2019

    Hi there, for the 2 cups of coffee, any measurement for the coffee powder? Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Jenny, 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

  • Ava
    November 9, 2019

    Awesome recipe!! thank you so much for sharing! making it for the second time, but wondering if I can use less powdered sugar? personally I don’t like too sweet, the cake itself is amazing! not sure if I use less powdered sugar, the frosting texture is gonna change? Reply

    • Natashas Kitchen
      November 9, 2019

      Hi Ava, 5 cups is correct. 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. Reply

  • Georgia
    November 8, 2019

    I was wondering about no eggs too. My husband just turned vegan so I’ll try to make this for him. Reply

    • Natashas Kitchen
      November 8, 2019

      There are absolutely no eggs in this recipe! I hope you love it! Reply

  • Rebecca
    November 6, 2019

    Delicious! I made a chocolate simple syrup and spooned over cake layers – it probably didn’t need it, but I just wanted to add it. The best chocolate cake recipe I’ve ever made- thank you!! Reply

    • Natashas Kitchen
      November 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Rebecca! Reply

  • Raji
    November 6, 2019

    Yummy!! I was looking for Oberweis chocolate cake recipe. This is exactly like that. Thanks Natasha. Reply

    • Natashas Kitchen
      November 6, 2019

      You’re welcome, Raji! Thank you for that great review! Reply

  • ZC
    November 5, 2019

    I have a question: can we skip the salt if we want our frosting to be really sweet? In my opinion, the sweeter, the better!  Reply

    • Natashas Kitchen
      November 5, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

      • ZC
        November 5, 2019

        Will do  Reply

    • Angela p.
      December 8, 2019

      I don’t think that you should skip the salt in the frosting.. sweet dishes need a small amount of of salt to make the flavor pop.
      In the same way that savory dishes sometimes need a pinch of sugar to balance the flavor. Reply

  • Ashley Eastis
    November 5, 2019

    Hi! Can I use milk instead of coffee? Reply

    • Natashas Kitchen
      November 5, 2019

      Hi Ashley, 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

  • Vlasova Vera
    November 3, 2019

    Hi Natasha

    I love so much most of your recipes, but I am struggling to work out how much your cup is in grams. Reply

    • Natasha
      November 3, 2019

      Hi, if you click on “Metric” in the recipe card, it will convert the dry ingredients to grams for you. Reply

  • Karen
    November 2, 2019

    Hi natasha. How many spoons of coffee and which brand do you use? Reply

    • Natashas Kitchen
      November 2, 2019

      Hi Karen, it doesn’t matter what brand or the type of roast you use, we have notes in the recipe and in the comments on the kind of coffee. You can use, brewed, instant, or shots of coffee. It also depends on the brand and type of instant coffee. I would suggest following the instructions on the package of coffee which is usually a fairly strong cup of coffee. I hope that helps! Reply

  • Patrice Walters
    November 1, 2019

    Top of the line! One awesome chocolate cake & frosting. Very moist. This is a keeper! Thank you Natasha! Patrice Reply

    • Natashas Kitchen
      November 2, 2019

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

    • Tracy
      November 3, 2019

      Hi Natasha! Can I use canola oil in place of the olive oil. Thanks Reply

  • Rabia Asim
    October 30, 2019

    The coffee uve put is regular black coffee in water? Reply

    • Natashas Kitchen
      October 30, 2019

      Hi Rabia, we have notes in the recipe and in the comments on the kind of coffee. You can use, brewed, instant, or shots of coffee. I hope that helps! Reply

  • Motria
    October 28, 2019

    I have tried many of your recipes and the results are always very good. This cake is the best chocolate cake I have ever eaten. Moist and decadently chocolate, and the frosting is simply amazing! Easy to make too. Thank you! Reply

    • Natashas Kitchen
      October 29, 2019

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

  • Maryann
    October 20, 2019

    Natasha, I watched this video and read the recipe. Are there really no eggs in this recipe? Reply

    • Natashas Kitchen
      October 20, 2019

      That’s right, Maryann! There really are no eggs in this recipe. Reply

    • Maria
      October 26, 2019

      I was also surprised to see no eggs in this recipe!

      Can’t wait to try it out. Reply

    • Motria
      October 28, 2019

      The mixture of baking soda and vinegar makes the cake rise. Make sure you get the cake in the oven quickly after you mix the wet and dry ingredients. Reply

  • Virgina
    October 14, 2019

    I made this cake gluten-free, and the only thing that I change was the flour, and it turned out great. Once the frosting was all on I put chocolate chips on the sides and made some decorations out of chocolate almond bark to go on the top. This cake is a chocolate lovers dream. It was so amazing and moist, even after being in the fridge for a day! Thank you, Natasha! My family and I love your recipes! Reply

    • Natashas Kitchen
      October 14, 2019

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

  • Rodaba
    October 10, 2019

    Baked it last night. Turned out amazing. I replaced virgin oil by vegetable oil. Next time, I will use icing sugar for a smoother frosting texture. Finally, I used 3 cups of sugar for the frosting as it was getting too sweet to my taste. Thanks! Reply

    • Natashas Kitchen
      October 10, 2019

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

  • Adrian
    October 5, 2019

    Hi Natasha,

    I want make a kid-friendly version of this cake, can I substitute the warm coffee with something else?

    Many thanks!

    Kr,
    Adrian Reply

    • Natashas Kitchen
      October 5, 2019

      Hi Adrian, The recipe would still work using warm water Reply

      • shambhavi s
        October 8, 2019

        Hi,

        Can use a normal yogurt instead of greek yogurt in the coconut lime muffin recipe ? Reply

        • Natashas Kitchen
          October 8, 2019

          Hi, I haven’t tested that to advise but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Eliana
    October 4, 2019

    Ciao , vorrei tanto fare la tua torta.. ma ho difficoltà nella traduzione degli ingredienti, visto che qui in Italia ci sono i grammi.. per favore potresti aiutarmi? Ho appena fatto la tua ricetta del pollo ai funghi.. buonissimooooo Reply

    • Natashas Kitchen
      October 4, 2019

      Hi Eliana, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps. Reply

  • Farhat
    October 2, 2019

    No eggs???or substitute??? Reply

    • Natashas Kitchen
      October 2, 2019

      That’s right, this cake has no eggs! Reply

  • Jessica
    October 1, 2019

    Hey Natasha!,

    This recipe look delicious! I don’t have coffee at home but I have espresso powder..would this be a fine substitute? Maybe just do half? What do you think?

    I appreciate your input and time:) Reply

    • Natasha
      October 1, 2019

      Hi Jessica, yes that would work great, just add it to the water until you have a strong tasting coffee. Reply

  • Yogita Patil
    September 30, 2019

    Yummy.. the delicious recipe. Reply

    • Natashas Kitchen
      October 1, 2019

      I’m so glad you enjoyed it! Reply

  • Lisa
    September 29, 2019

    Hi Natasha! Love your recipes! I was wondering what type of cake pans you use? Thanks! Reply

    • Natashas Kitchen
      September 30, 2019

      Hi Lisa, that’s a great question. Our favorite kitchen tools can be found hereReply

  • Oksana
    September 28, 2019

    Is this cake very sweet?
    5 cups of powder sugar sounds sweet Reply

    • Natashas Kitchen
      September 28, 2019

      Hi Oksana, 5 cups is correct. 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. Reply

    • Tanya
      October 12, 2019

      Hi Natasha! I just want to make the cakes but no frosting. Do the cakes taste good all by themselves? Reply

      • Natashas Kitchen
        October 12, 2019

        Hi Tanya, we have always tested this with frosting. If you experiment it, let me know how you liked the recipe. Reply

    • Motria
      October 28, 2019

      I do not like frosting for the most part because it’s usually too sweet. This frosting is not too sweet. I think it’s because the sugar offsets some of the ‘tang’ the cream cheese has. It is absolutely amazing frosting and easy to make. Reply

      • Natashas Kitchen
        October 29, 2019

        Thank you for sharing that with us. We feel like we found the perfect balance with this recipe, we also don’t like overly sweet frosting. Reply

  • Connie Murphy
    September 28, 2019

    I love the recipes Reply

    • Natashas Kitchen
      September 28, 2019

      I’m so glad you enjoyed it! Reply

  • Lupe
    September 24, 2019

    Hi, does it matter what kind of coffee brand I use? Any kind? Also, should be light, medium, or dark roast? Reply

    • Natasha
      September 24, 2019

      Hi Lupe, it doesn’t matter what brand or the type of roast. Reply

  • Janet
    September 23, 2019

    Hi Natasha, my oven is small and can only fit one pan at a time. Should I:

    a) bake one at a time
    b) bake all at one time in one pan and then just slice the cake into two later on?

    Which would be a better workaround?

    Please help  Reply

    • Natasha
      September 23, 2019

      Hi Janet, I haven’t tried baking this in 1 taller springform pan so I could only guess about that. It may work but I don’t know how much longer you would have to bake without testing it first. I think it would be ok to bake one at a time. Reply

      • Janet
        September 24, 2019

        Thanks! Does that mean mix and bake half of the recipe at a time?

        Or mix all at one time then divide and bake half at a time?

        Sorry. This will be my first time to bake a cake my whole life. I am nervous! Reply

        • Natashas Kitchen
          September 24, 2019

          I would mix all and then bake. I have not tried it that way but it seems like the easier option. Reply

  • Sarah
    September 22, 2019

    Has anyone used this cake recipe to make Black Forest Cake? Do you think it would be nice? thanks Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Sarah, I’m not seeing anyone trying that in the comments. Have you given our Black Forest Cake recipe a try? You can find the recipe following this link hereReply

  • Gary
    September 22, 2019

    Absolutely the best. I made cupcakes and frooze most of them for a quick desert to enjoy at a later date. When making cupcakes you only need half the frosting recipe. Reply

    • Natashas Kitchen
      September 23, 2019

      Thank you so much for sharing that with me. Reply

  • Victoria
    September 22, 2019

    Hi, Natasha!

    Do you think, one day in the near future, you’ll create and post a Nutella / Ferrero Rocher cake recipe? Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Victoria, I haven’t tested with that cake yet but thank you for that suggestion! Reply

  • Majbritt
    September 22, 2019

    Hi, regarding your chocolate cake recipe. The recipe says 5 cups of powdered sugar for the frosting, but in your video it looks like you are adding 5 tbsp. Which is correct, because I don’t want to make it too sweet. Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Majbritt, we sifted in all 5 cups of powdered sugar, for the sake of video length you say the beginning process of that but we did you all of it. Reply

  • Nicole
    September 21, 2019

    I made this cake for my husband’s birthday. It was easy and tasted amazing! I can’t wait to make this again. Reply

    • Natashas Kitchen
      September 21, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Terri Schenck
    September 20, 2019

    I have a question really, is there anything you can substitute for the coffee in this cake? Reply

    • Natasha
      September 20, 2019

      Hi Terri, 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

  • Richa
    September 19, 2019

    Hi..I cannot find light olive oil,I only have extra virgin olive oil what should I use instead?
    Also is classic Philadelphia cream cheese is ok for frosting?
    Planning to bake this cake for my daughter’s second birthday:) Reply

    • Natasha
      September 19, 2019

      Hi Richa, extra virgin olive oil is not ideal for baking because it imparts its own flavor. Canola oil would be the next best thing. Reply

      • Donna
        September 26, 2019

        What about Coconut Oil? Reply

        • Natasha
          September 26, 2019

          Hi Donna, I honestly haven’t tried coconut oil, so I could only guess on that one. Reply

  • Richa
    September 19, 2019

    Hi Natasha..
    Can I use Philadelphia cream cheese.. Reply

    • Natasha
      September 19, 2019

      Hi Richa, yes that is our favorite brand for the frosting. Reply

    • jojo
      October 1, 2019

      Can I use vegetable oil instead of light olive oil? thank you in advance  Reply

      • Natashas Kitchen
        October 1, 2019

        Hi Jojo, That oil substitution should work. Reply

    • Ellina
      January 18, 2020

      Hi Natasha,
      Your cake looks really good. Unfortunately I haven’t managed it so well.
      Could you please clarify one thing for me: on the video it seems that you are adding only 5 Tbsp powdered sugar in the frosting. Do you really put 600g of it? I used 500g instead and it was a sugar bomb for me, just way too sweet. Could you please clarify that point. Thanks in advance  Reply

      • Natashas Kitchen
        January 18, 2020

        Hi Ellina, Yes, 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. Reply

    • Michelle
      January 20, 2020

      Hi Natasha, I’m not sure about the 2 cups of coffee. How weak or strong should it be? It’ll help if you can give the amount of coffee powder and water. Thank you. Reply

      • Natashas Kitchen
        January 20, 2020

        Hi Michelle, we used our espresso maker. 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps. Reply

  • Lorrie
    September 19, 2019

    Hi Natasha,
    How do you get your cakes to bake flat? Mine not only dome, but sometimes dome to one side! Thanks! Reply

    • Natasha
      September 19, 2019

      Hi Lorrie, I haven’t had any issue with that and these bake up fairly flat without needing any trimming. Did you have that experience with this recipe? Reply

      • Lorrie
        September 20, 2019

        No, not with this recipe (haven’t made it… yet!!) Just noticing how beautiful your cakes look, and feeling a little envious !  Reply

  • Anisia
    September 17, 2019

    Hi Natasha,
    I must say I love your recipes, they are easy to make and delicious 🙂
    Congrats for all your work!
    I would like to try this amazing chocolate cake but don’t have the kind of mixer you have, yet. I only have a regular mixer, a hand blender and a Vitamix. Do you think I can use one of those for the frosting? Thank you! Reply

    • Natasha
      September 17, 2019

      HI Anisia, a high powered hand mixer would also work for the frosting. I haven’t tried in a Vitamix but I think a hand mixer will give you the most consistent results with less frustration. Reply

  • Tahmina
    September 16, 2019

    Hi Natasha. This cake looks absolutely delicious. I am about to make it but I was wondering.. about the coffee preparation.. how much coffee granules to put in for every cup of water? Thanks in advance! Reply

    • Natasha
      September 16, 2019

      Hi, it depends on the brand and type of instant coffee. I would suggest following the instructions on the package of coffee which is usually a fairly strong cup of coffee. Reply

  • Eileen
    September 15, 2019

    Hi Natasha!
    I’m baking your chocolate cake right now, but the inside does not seem to be cooking even though 35 minutes passed. How long should I bake it longer? Reply

    • Eileen
      September 15, 2019

      Should I lower the temperature and bake longer because it might burn, or is it ok to just continue baking without changing anything? Reply

      • Natasha
        September 16, 2019

        Hi Eileen, yes, that should be fine. Reply

        • Syeda
          October 27, 2019

          Natasha how much coffee u put in two cups of coffee.how many spoon i mean? Reply

          • Natasha
            October 27, 2019

            Hi Syeda, I would recommend following the package instructions on your coffee.

      • Trista
        September 22, 2019

        Is the total carbs on this cake for the whole cake with frosting or is is per peice? Reply

        • Natasha
          September 22, 2019

          Hi Trista, the nutrition label is always per slice or per serving and we have the number of servings towards the top of the recipe card. Reply

          • Tramirez
            November 19, 2019

            I was wondering the same, 98 carbs is my years worth…lol

      • Inyat
        November 13, 2019

        Can this recipe be made in 6inch cake pans? Reply

        • Natashas Kitchen
          November 13, 2019

          Hi Inyat, I haven’t tested that way so I won’t be able to give you precise baking instructions.If you experiment, let me know how you liked the recipe Reply

    • Natasha
      September 16, 2019

      Hi Eileen, does your oven run a little cooler with most recipes? Be sure to double-check for doneness with the toothpick test and if it comes out clean without any wet batter attached, it’s ready. Reply

  • Melissa Gonsalves
    September 13, 2019

    Hi Natasha… tried your chocolate cake, came out super. But the frosting was runny if left out of the fridge. How can I thicken the frosting? Reply

    • Natasha
      September 13, 2019

      Hi Melissa, I’m so glad you enjoyed the cake! For the frosting, it helps if the cream cheese and butter are not overly softened when you are starting out and also be sure not to make any substitutions and keep the same proportions of powdered sugar and cocoa powder. They help the frosting to keep its form. I hope that helps! Reply

  • Sharon
    September 9, 2019

    Hi I want to make a four layer cake for my sons birthday, would this stand well in four layers if I doubled the recipe? Reply

    • Natasha
      September 9, 2019

      Hi Sharon, I honestly haven’t tried that so I can’t say for sure how the weight would hold up. If I were to try, I would bake in 2 separate batches and essentially make the cake twice. If you test that out, I would love to hear how it goes and see a photo of it! Reply

  • Ling
    September 6, 2019

    My cake turned out too dense and heavy. Likely because?

    The frosting turned out well. Reply

    • Natashas Kitchen
      September 7, 2019

      Hi Ling, this cake does not require eggs. 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

      • Mel
        October 11, 2019

        How far ahead can I make this cake? Reply

        • Natasha
          October 11, 2019

          Hi Mel, I haven’t maxed this out but I think it tastes best made a day ahead. One of my readers reported frosting and freezing a week ahead with great results but I haven’t experimented with that myself. Reply

  • Sara Nyström Arwidsson
    August 31, 2019

    Looks Bert Yummie .. but how mush is one cup? We messure in cl, dl in Sweden Reply

    • Natashas Kitchen
      August 31, 2019

      Hi Sat, If you click “Jump to recipe” at the top of the post-it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps. Reply

  • Andrea
    August 31, 2019

    This cake was sooo delicious! All of Natasha’s recipes are Very good. I am always confident making one of her recipes for the 1st time with out a practice when I have company over for dinner or taking a dessert over to a gathering. She doesn’t disappoint! Reply

    • Natashas Kitchen
      August 31, 2019

      Thank you for that wonderful compliment, Andrea! You’re so nice! Thank you! Reply

  • Jennifer
    August 29, 2019

    No eggs ? No need ? Reply

    • Natasha
      August 29, 2019

      Hi Jennifer, that is correct! This chocolate cake does not require any eggs. Reply

  • Lara
    August 28, 2019

    Natasha, thank you SO much for a fantastic eggless recipe! Baked it for my kid’s birthday and it was a raging hit! Reply

    • Natashas Kitchen
      August 28, 2019

      That’s so awesome! Sounds like you found a new favorite Lara! Thank you for the great review! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.