I’ve spent years perfecting this chocolate cake recipe, and it’s become my go-to for special occasions. What makes this cake truly exceptional is its incredible moistness and deep chocolate flavor, enhanced by a secret ingredient – a touch of coffee that intensifies the chocolate notes without adding any coffee taste.
Why This Recipe Works
The combination of cocoa powder and hot coffee creates an intensely chocolatey flavor, while the oil keeps the cake incredibly moist for days. The unique French-style chocolate frosting, made with a custard base, offers a silky-smooth texture that sets this cake apart from traditional buttercream versions.
Ingredients
For the Cake
Dry Ingredients:
- 2 cups (400g) granulated sugar
- 1¾ cups (220g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 heaping teaspoon (5g) baking powder
- 1 heaping teaspoon (7g) baking soda
- ⅓ teaspoon (2g) salt
Wet Ingredients:
- 2 large eggs, room temperature
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1 teaspoon (3g) instant coffee
- 1 cup (240ml) boiling water
- 2 teaspoons (10ml) vanilla extract
For the French Chocolate Frosting
- 3 egg yolks
- 2 heaping tablespoons (40g) sugar, divided
- 1⅓ cups (280ml) heavy cream, divided
- 2 chocolate bars (200g) semi-sweet chocolate, finely chopped
Step-by-Step Instructions
Preparing the Cake
- Position your oven rack in the center and preheat to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Sifting eliminates lumps and ensures a tender cake crumb.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Dissolve the instant coffee in the boiling water, stirring until completely dissolved.
- Pour the wet ingredients into the dry ingredients, mixing with a whisk until just combined. Don’t overmix – a few small lumps are fine.
- Add the coffee mixture and whisk until the batter is smooth. The batter will be quite thin – this is normal and key to its moisture.
- Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove any air bubbles.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for exactly 10 minutes – any longer and they might stick.
- Run a knife around the edges and turn out onto a wire rack. Remove the parchment paper and let cool completely.
Making the French Chocolate Frosting
- In a medium bowl, whisk the egg yolks with 20g of the sugar until pale and slightly thickened.
- Heat ⅔ cup (140ml) of the heavy cream in a saucepan until it just starts to simmer (small bubbles appear around the edges).
- Slowly pour the hot cream into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Return this mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Place the chopped chocolate in a bowl and pour the hot custard over it. Let stand for 1 minute, then stir until completely smooth.
- Let the chocolate mixture cool to room temperature, stirring occasionally.
- Whip the remaining cream with the remaining sugar until soft peaks form.
- Once the chocolate mixture is completely cool, gently fold in the whipped cream until no streaks remain.
Assembly
- Place one cake layer on a serving plate or cake stand.
- Spread about one-third of the frosting evenly over the first layer.
- Place the second layer on top.
- Cover the top and sides with the remaining frosting, creating swirls and patterns as desired.
Storage and Serving
Store the cake covered in the refrigerator for up to 5 days. For the best flavor and texture, remove from the refrigerator 30 minutes before serving to allow the frosting to soften.
Nutritional Information
(Per serving, based on 12 servings)
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 290mg
- Total Carbohydrates: 58g
- Dietary Fiber: 3g
- Protein: 7g
Expert Tips
- Use room temperature eggs to ensure even mixing and optimal rise
- Don’t overmix the batter once you add the dry ingredients – this develops gluten and makes the cake tough
- The coffee enhances the chocolate flavor without making the cake taste like coffee
- For the smoothest frosting, make sure the chocolate mixture is completely cool before folding in the whipped cream
- If your frosting becomes too firm while working with it, briefly place the bowl over a pan of hot water and gently stir until it reaches spreading consistency
- For clean slices, dip your knife in hot water and wipe dry between cuts
This chocolate cake recipe delivers professional bakery results with simple pantry ingredients. The combination of the super moist cake layers and the silky French chocolate frosting creates an unforgettable dessert that’s perfect for special occasions or whenever you’re craving something truly decadent.
