When I stumbled upon this chocolate cake recipe, I knew I had to give it a try—and it did not disappoint! This is a seriously rich and amazingly decadent chocolate cake that’s become my new go-to recipe. While I still cherish the classics like my Perfect Chocolate Cake, this one takes indulgence to a whole new level!
Chocolate Frosting Done Right
This is a classic chocolate frosting executed to perfection. I used Dutch-process cocoa powder to achieve a slightly darker hue and richer flavor, but you can certainly use regular unsweetened cocoa powder if that’s what you have on hand—it will result in a lighter-colored frosting.
Coffee in Chocolate Cake?
Many of my chocolate cake recipes include coffee, and this one is no exception. Coffee enhances the chocolate flavor without overpowering it. In a well-crafted recipe like this, you won’t taste the coffee at all; instead, you’ll experience the richest chocolate cake you’ve ever had.
This recipe uses brewed hot coffee in the initial steps and cooled coffee later on. Some recipes call for instant coffee crystals or espresso powder, but this one keeps it simple.
Note: You may substitute water for the coffee if you prefer, but the chocolate flavor won’t be as intense.
Can I Turn This Sheet Cake into a Layer Cake?
Absolutely! While I love this recipe as a sheet cake, it also works beautifully as a layer cake. It makes a two-layer cake using 8-inch (20 cm) round pans. The chocolate frosting recipe below is sufficient to cover both layers if you don’t use too much frosting between them.
Can I Make Cupcakes with This Recipe?
Full transparency: I haven’t made this recipe as cupcakes (I usually opt for my Ultimate Chocolate Cupcake recipe), but if you decide to try it, here’s what to do:
- Fill each cupcake liner two-thirds full with batter.
- Bake at 350°F (175°C) for 16-22 minutes.
- Start checking for doneness at 16 minutes to avoid overbaking.
- Allow the cupcakes to cool before frosting with the chocolate frosting recipe below.
- If you want to pipe decorative designs, you may need to add a bit more confectioners’ sugar to achieve a thicker consistency.
Ingredients
Chocolate Cake
First Part
- ⅓ cup light brown sugar (packed)
- ⅓ cup strong coffee
- ½ cup Dutch-process cocoa powder
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Second Part
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking powder (2.5 g)
- 1 teaspoon baking soda (5 g)
- ½ cup (1 stick, 115 g) salted butter, warm but not melted
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup cold coffee
- 1 teaspoon vanilla extract
Chocolate Frosting
- 3 cups (380 g) confectioners’ sugar
- 6 tablespoons (90 g) Dutch-process cocoa powder
- 6 tablespoons salted butter, room temperature (85 g)
- 3-5 tablespoons heavy whipping cream (45-75 ml)
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
First Part
Combine Ingredients:
In a saucepan over low heat, place all the ingredients from the First Part:
- ⅓ cup light brown sugar
- ⅓ cup strong coffee
- ½ cup Dutch-process cocoa powder
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Cook Mixture:
Stir the mixture continuously until all ingredients are fully incorporated, about 5-7 minutes.
Remove from heat and allow it to cool slightly. The mixture should be somewhat thick and similar in consistency to custard.
Second Part
Prepare Dry Ingredients:
In a medium bowl, sift together:
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon (2.5 g) baking powder
- 1 teaspoon (5 g) baking soda
Add Wet Ingredients:
To the flour mixture, add:
- ½ cup warm salted butter (1 stick, 115 g), not melted
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, at room temperature
- ½ cup cold coffee
- 1 teaspoon vanilla extract
Mix Batter:
Using a hand-held mixer or by hand, mix until all ingredients are fully combined.
Combine First and Second Parts:
Add the cooled chocolate mixture from the First Part to the batter.
Stir by hand until everything is well combined.
Prepare Baking Sheet:
Pour the batter onto a prepared baking sheet (I used a 10×15-inch [25×38 cm] baking sheet) that’s been sprayed with nonstick spray or lined with parchment paper.
Smooth out the batter evenly and gently tap the pan on the counter to release any air bubbles.
Bake:
Bake in a preheated oven at 350°F (175°C) for 16-22 minutes.
The cake is done when the center no longer appears wet, and a toothpick inserted into the center comes out with a few crumbs (but no wet batter).
Cool:
Allow the cake to cool completely before applying the frosting.
Chocolate Frosting
Sift Dry Ingredients:
In a medium bowl, sift together:
- 3 cups (384 g) confectioners’ sugar
- 6 tablespoons (90 g) Dutch-process cocoa powder
Set aside.
Cream Butter:
In a large bowl, cream 6 tablespoons (85 g) salted butter until smooth.
Combine Ingredients:
Gradually beat the sifted sugar and cocoa mixture into the butter, alternating with 3-5 tablespoons (45-75 ml) heavy whipping cream.
Blend in 1 teaspoon vanilla extract.
Adjust Consistency:
Beat the frosting until light and fluffy.
If necessary, adjust the consistency by adding more whipping cream or confectioners’ sugar to reach your desired thickness.
Enjoy this ultimate chocolate cake and savor every rich, decadent bite! Don’t forget to share it with friends and family—they’ll thank you for it!
