Chocolate Cake Recipe

Home » Chocolate Cake Recipe

Chocolate Cake Recipe

There is nothing that can be compared to the pure indulgence of a decadent chocolate cake. Trends may come, but a chocolate cake never goes out of style.

You can find thousands of recipes online, but these recipes stand out the most. Are you ready to taste the most heavenly chocolate cake of your life? Of course you are!

This is one of my favorite and the most amazing chocolate cakes I have ever made. It took me some time, but it was worth the effort and time.

This cake is super moist, fluffy, and light in texture, frosted with simple yet amazing ganache that will melt in your mouth with each bite you take. And I am sure this recipe for chocolate cake will be your favorite cake, too.

This recipe is simple and quick to follow. Bake this chocolate cake when you are hosting the next family get-together, celebrating a birthday, or simply craving chocolate goodness after dinner.

Why You Will Love This Recipe?

  • Flavor: The flavor of this cake can be described as deep, rich, and utterly delightful. The combination of sweetness and bitterness of chocolate results in a sumptuous cake that appeals to any chocolate lover and dessert lover alike. It’s a flavor that feels luxurious and special, perfect for celebrating any occasion. 
  • Texture: Velvety and moist, this decadent chocolate cake feels like a dream in your mouth. With each bite, it is incredibly soft and tender and almost melts on your tongue. This cake’s texture is perfectly balanced between fluffy and dense, creating a delightful and satisfying mouthfeel that leaves you craving more. 
  • Easy: This recipe is quite easy and simple to follow. It takes little to no time. You can whip this cake up any time you crave a chocolaty dessert or you just simply want to bake a cake. This recipe will be your first choice. 
  • Crowd pleaser: Chocolate cake is the most loved cake of the crowd pleaser. It is one of the most loved desserts around the world that can bring people together, pleasing the sense of taste with joy. It is one of those desserts that will leave your guest asking for more.

Important Ingredients Used in the Recipe

  • Natural cocoa powder: Natural cocoa powder is the primary source of chocolate flavour in the cake. You can also use Dutch cocoa powder; keep in mind that the texture and flavour of the cake may change.
  • Oil: It contributes to the moistness of the cake and creates softer crumbs. You can also use canola or sunflower oil instead of vegetable oil.
  • Coffee powder: I have used coffee powder to enhance the chocolate flavour in the cake. But this ingredient is optional.
  • Buttermilk: Buttermilk adds moisture and assists in achieving the desired consistency of the batter.
  • Egg: Eggs serve as a binding agent to the cake and add both moisture and richness.
  • Hot water: Adding hot water intensifies the chocolate flavour of the cake and retains coffee flavour from taking over the chocolate cake.
  • Salt: Salt balances the sweetness and enhances the overall taste of the cake. Do not skip adding salt to the batter, or it may taste a little bit bland. 
  • Dark Chocolate: Here, in this recipe, I used 46% semi-sweet dark chocolate to make the ganache frosting. But you can also use milk chocolate to make the ganache. Keep in mind that using milk chocolate may create a sweeter cake than dark Chocolate.
  • Fresh cream: Fresh cream is used in making ganache along with dark chocolate. You substitute fresh cream with heavy cream.

How to Make Chocolate Cake

Preparations: Gather all the ingredients accurately according to the recipe. Preheat the oven to 180°C or 350° F (OTG mode: lower rod + upper rod + fan). Grease two 6-inch round tins with oil and place butter paper at the bottom.

Sieve dry ingredients: In a bowl, sieve all the ingredients, starting from all-purpose flour, followed by castor sugar, natural cocoa powder, baking soda, baking powder, and salt, in no particular order. Sieving is important in getting smooth and lump-free batter.

Mix liquid ingredients: Mix all the liquid ingredients, including buttermilk, egg, oil, and boiling water, in a different bowl.

Mixing: Gradually add the liquid ingredients to the dry ingredients in parts and mix properly to get a smooth batter without any lumps.

Baking: Transfer the batter into the prepared tin equally and bake it at 180°C or 350° F (OTG mode: lower only) for 30 – 35 minutes or until the toothpick inserted in the middle comes clean. 

Soaking syrup: To make soaking syrup in a bowl, mix water and vanilla essence.

Method For Dark Chocolate Ganache

Melting Chocolate: Meanwhile, the cake is baking. Make the ganache frosting by melting dark couverture chocolate in a microwave and keep it aside. Use a microwave-safe bowl to melt chocolate and warm fresh cream. You can also use a double boiler to melt chocolate. In a different bowl, mix fresh cream and invert sugar in a microwave until it starts boiling.

Mixing: Add half of the cream mixture to the melted chocolate and let it set for a few seconds. Mix with a spatula; the temperature should be above 35°C. Use a kitchen thermometer to check the temperature. Add in the rest of the cream and mix again until you see a shiny ganache. When the temperature reaches between 35° – 40° C, add in butter and mix again.

Method For White Chocolate Ganache

Melting & Mixing: For white chocolate ganache, melt chocolate and warm fresh cream. While melting white chocolate, add a little bit of edible white powder colour. Add warm, fresh cream to the melted white chocolate and mix with a spatula to get a smooth ganache.

Method For Milk Chocolate Ganache

Melting & Mixing: For milk chocolate ganache, melt milk chocolate and warm fresh cream, then mix both ingredients together to get a ganache.

Method For Assembly

Layering: Once the sponges cool down, de-mould them with an offset spatula. Make sure while de-moulding, the pressure should be on the tin. Divide the sponges into two parts using a cake leveller. Now, on a cake base, spread some of the dark chocolate ganache so that the cake does not budge from its place while frosting. Place a layer of sponge on top of the base and soak it with soaking syrup using a pastry brush; you can also use a squeeze bottle to soak the sponge. Pipe some ganache on top of the sponge and smooth it out using an offset spatula. Place another sponge on top of the ganache and repeat the same process as we did with the first layer of sponge until we get four layers of sponges. 

Crumb coating: For crumb coating the cake, pipe the ganache all over the cake and smooth it out using a scrapper or an offset spatula. Crumb coating a cake is crucial in making a cake. It keeps the stray crumbs to stay in place. Keep it in the fridge for about 15-20 minutes.

Final coating: After crumb coating, again pipe the ganache all over the cake for final coating and smooth out. Make sure that you have sharp edges on top. Keep it in the fridge for 10 minutes so that the final coating sets properly.

Decorating: For decorating the cake, wrap butter paper around the cake, only leaving 1-inch space from the top. Stick edible gold leaf around the empty area, and make sure the gold Virk sticks properly. Now pipe all three ganaches using an open star nozzle, alternatively all over the top. And here you guys, you are left with beautiful, decadent chocolate cake.

Chef’s Tip For The Recipe

Avoid Overmixing Of Batter.

Do not overmix the batter, as that can lead to excess gluten formation in the flour, resulting in a tough texture. Mix the ingredients just until they are well combined.

Hot Water For Batter.

Make sure you add hot water as it intensifies the chocolate flavour, making it a richer chocolate cake.

How To Store Chocolate Cake

You can store the frosted cake in the refrigerator for 2-3 days.

If possible, cut into pieces and place them in an airtight container; this way, they can be kept in the refrigerator for a longer time than 2 – 3 days. 

If you need to keep the cake for an extended period, freezing the cake will be a great option. Keep it in an airtight box, and make sure to label the package with the date of making for easy identification.

More Easy Recipes

Check out our other incredible recipes:

Tres Leches Cake

Pumpkin Bars With Cream Cheese Frosting

Eggless Butterscotch Cake

Frequently Asked Questions

Can I make the ganache frosting with milk chocolate instead of dark Chocolate?

Yes, you can substitute dark Chocolate with milk chocolate to make the ganache frosting. But keep in mind that milk chocolate is much sweeter than dark Chocolate; you may end up with an overly sweet cake.

Can I add milk instead of buttermilk in the recipe?

Yes, you can add milk instead of buttermilk, but the texture may change. I have given the recipe for making instant buttermilk, so make sure that you follow the recipe given.

How can I make my chocolate cake moist and tender?

The moistness and tenderness of a chocolate cake are typically achieved through the right combination, such as good fat, egg and milk, or buttermilk. Avoid overmixing the batter, and be sure not to overbake the cake, as these factors can affect its texture.

How do I know if the sponges are properly baked or not?

To check the doneness of the sponges, insert a toothpick in the middle; if it comes out with batter sticking to it, then the sponges are not baked. And if it comes out clean with just a few crumbs sticking to it, then the sponges are baked properly.

How do I prevent my chocolate cake from sticking to the baking tins?

To prevent the sponges from sticking to the pan, make sure to grease the pan thoroughly with oil or butter and place butter paper at the bottom. This will make it easier to remove the cake once they are baked.

Can I make a vegan version of this cake?

Yes, you can make a vegan version of this recipe; make sure to substitute the dairy ingredients with vegan ingredients. Keep in mind the taste and texture may differ from the original one.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Cake

This cake is super moist, fluffy, and light in texture, frosted with simple yet amazing ganache that will just melt in your mouth with each bite you take. And I am sure this recipe for chocolate cake will be your favourite cake, too.

  • Total Time: 130 to 150 minutes



For Sponge

  • 130 g All-purpose flour
  • 35 g Natural cocoa powder 
  • ½ tbsp (optional) Coffee powder
  • 213 g Castor sugar
  • 1 tsp Baking Powder
  • ½ tsp + ¼ tsp baking Soda
  • ½ tsp + ¼ tsp Salt
  • 100 g Milk
  • ½ tsp Apple cider vinegar
  • 36 g Oil
  • 1 (large) Egg
  • 113 ml Boiling water

For Dark Chocolate Ganache

  • 450 g Semi sweet dark couverture chocolate
  • 225 g Fresh cream
  • 22 g Invert sugar
  • 36 g Unsalted butter

For the Soaking Syrup

  • 100 ml Water
  • ½ tsp Vanilla Essence

For Milk Chocolate Ganache

  • 50 g Milk couverture chocolate
  • 25 g Fresh cream

For White Chocolate Ganache

  • 50 g White couverture 
  • 25 g Fresh cream
  • 2 g Edible white powder colour

For Garnish

  • Edible gold leaves


For Sponge

For the Soaking Syrup

For Dark Chocolate Ganache

For White Chocolate Ganache

For Milk Chocolate Ganache

For Assembly

  1. Demold the sponges with the help of a palette knife.
  2. Divide the sponges into two parts using a cake leveller.
  3. Now, on the cake base, spread a little bit of frosting so that our cake doesn’t budge while layering or frosting.
  4. Now place a layer of sponge and soak it with soaking syrup using a pastry brush.
  5. Pipe frosting on top and smooth it out.
  6. Place another layer of sponge and repeat the same process as before until we get four layers of sponges. Soak the top layer as well.
  7. For crumb coating, pipe thin layers of frosting all over the cake, smooth out using a palette knife and remove the excess with a scrapper.
  8. Keep it in the freezer for about 15-20 minutes.
  9. After 15 minutes, take the crumb-coated cake out of the fridge and start piping frosting all over the cake for final coating.
  10. Transfer the remaining ganache to a piping bag fitted with an open star or 6B nozzle.
  11. Keep the cake in the refrigerator for 10 minutes until the frosting is set properly.
  12. When the cake has been set properly, wrap butter paper around the cake, leaving 1-inch space from the top.
  13. Now, stick edible gold leaf around the empty area.
  14. Now, on top, pipe dollops of milk chocolate ganache, dark chocolate ganache, and white ganache randomly.
  • Author: Chef Aruna
  • Prep Time: 60 to 70 minutes
  • Assembly Time: 40 to 50 minutes
  • Cook Time: 30 to 30 minutes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

“I achieved 10% of my short-term manifestation before my target date”
Before this program I knew a little about manifestations, but as I discovered during the program, I had a lot of limiting beliefs that kept me from fully embracing and accepting myself as a manifestor.
During this program I became more aware of what manifestation is and how powerful I am. I become more aware of my guides, of my highest self and that I can pull the best of my highest self into my present. Since this program I no longer wrestle with trying to convince myself that what I desire will happen. I know that it has happened, it is done and it is mine, here and now. I achieved 10% of my short-term manifestation before my target date, my eyesight has improved and I no longer need glasses for distance vision, only for reading, I gave myself a make-over as part of my commitment to my renewal and I began to de-clutter my space.
Trevor Buikies
Durban, South Africa
“My professional and personal life has seen significant positive changes”
Joining “The Art of Manifesting” was a life-changing decision for me. This is now the third time going through the quest and focusing on different areas of manifestation.
Regan is a powerful guide and she walks the talk.
This 28-day journey was a blend of practical techniques and profound energetical activations. I learned to visualize my goals clearly, expand my possibilities, and overcome the limitations holding me back from living a life i desire. The quest’s unique approach to identity hacking helped me align my inner self with my aspirations, making the manifestation process more effective and authentic.
The biggest takeaway for me was the acceleration of manifestation by bending time and tapping into the highest frequencies. The techniques taught in the quest enabled me to see results much faster than I expected. My professional and personal life has seen significant positive changes, and goals that once seemed unattainable are now within reach.
I’m beyond grateful for the wisdom and tools I’ve gained from this quest and Regan. It’s not just about manifesting; it’s about transforming your entire lifestyle. I highly recommend “The Art of Manifesting” to anyone looking to turn their dreams into reality.
Till Infinity
Dijana Llugolli
Stockholm, Sweden
“This course and listening to Regan’s podcasts gave me the tools to acknowledge my blocks and mindsets around drinking”
I have so enjoyed this journey with Regan, I am a new person as a result of this quest. I now have new beliefs & mindsets that I keep working on daily, hourly. A kinder and more compassionate version of me has emerged over this journey, and I love her!
This quest has resulted in me finding the lost me, the me that has been hidden under the voices of doubt, fear or just lack of awareness that I get to run my life not the other voices in my head or family and people around me. When we wire ourselves to the future version of us, then we make different choices and we are already a different person!
Thank you Regan, thank you Mindvalley, thank you tribe!!!! ❤❤, I love you all and wish you a magical Christmas and hope our paths may cross one day at Mindvalley events.
Rachael Courtenay
Orthopedic Physical Therapist
Royal Tunbridge Wells, United Kingdom
“My family’s net income unexpectedly increased while I was taking the quest”
Before taking this Quest I believed that the prerequisites of success were hard work, long hours, timing and a degree of luck; “1% inspiration and 99% perspiration” was my mantra. Trying to achieve success with this mindset was exhausting, frustrating and unsustainable.


I then discovered The Art of Manifesting … and was blown away.


The foundational teaching of focusing on your inner world to achieve has been transformative in the way I live my life. I now know that cultivating the feeling of already being in possession of that which you want, accelerates the manifestation of what you desire.


My family’s net income unexpectedly increased while I was taking the quest, and have discovered a path to manifest greater abundance in the year to come. But perhaps the biggest shift I experienced during this quest now knowing that I am worthy and deserving of abundance. Regan, I am eternally grateful to you, thank you :-)
Rahim Kassam
Financial Risk Analyst
Toronto, Canada
“Now, my manifestation is showing up right before my eyes in ways I hadn’t even considered”
Before this program, I believed somewhat in manifestation but never knew how to do it, or if it was real, and the little bit I did know ended up being completely wrong! This Quest has not only taught me how to manifest and put me on the path to doing it the right way, but I was actually able to manifest what I had set at the beginning.
I never thought it would actually come true, but I committed myself to the process and gave it 100% every day. And now, my manifestation is showing up right before my eyes in ways I hadn’t even considered. It’s truly blowing my mind.
I had a financial goal for the end of the Quest, and different opportunities for selling my artwork started coming up, and the deals are coming out almost to the exact number I had set.
Not only that, but I have truly transformed into a better version of myself in these short weeks, more than I had in the last few years, that my spouse has even noticed.
I’m so excited for what’s to come next and so grateful for this program. Thank you.
Hannah McGuire Silva
Olney, United States
“I have written a 50,000-word book, that is now in design”
I joined Mindvalley on New Year’s 2023. I am excited to share how life has significantly changed in the first 90 days of the year. Beginning with the Silva Method, I envisioned and transformed a dysfunctional personal relationship, into a loving, caring separation, allowing me the peace and serenity to follow my path, and my partner to choose his. In February while on the Art of Manifesting Quest I listed my intent to have a book written by May 2023, and have a speaking engagement booked by December 2023.
I have written a 50,000-word book, that is now in design, and a journal for Women seeking a deeper connection with themselves, also in design. Both will be uploaded via KDP Amazon self-publishing by May 1st.
I have booked a speaking engagement for May with the intent of having published books with me for sale.
Most importantly – this morning I changed my profile from ‘Document writer’ to ‘Author.’
Gratitude abounds!!!
Sharr L
Kelowna, Canada