Recipe

Best Chocolate Cake Recipe (Rich and Moist)

Deep chocolate flavor, plush crumb, and a glossy ganache that looks fancy but behaves on a weeknight. One bowl, simple ingredients, big payoff.

By Matt Campbell

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4.9

A single slice of rich chocolate layer cake on a plate with glossy chocolate ganache and a fork beside it

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I love a chocolate cake that doesn’t just taste like chocolate, it commits. The kind that’s dark, tender, and a little dramatic when you cut into it, with crumbs that cling to the fork in the best way.

This is my go-to rich and moist chocolate cake for birthdays, potlucks, and those random Tuesdays when life needs a soft landing. It’s built from pantry basics, comes together without weird steps, and bakes up with that bakery-level texture thanks to a simple combo: cocoa for depth, hot coffee to wake it all up, and oil plus buttermilk for maximum moisture.

Finish it with an easy ganache that sets up smooth and shiny, then try not to “taste-test” half the frosting before it hits the cake. I believe in you. Mostly.

A bowl of chocolate cake batter with a whisk resting inside on a kitchen counter

Why It Works

Moist for days: Oil and buttermilk keep the crumb plush even after chilling.
Big chocolate flavor: A mix of cocoa and hot coffee makes it taste darker and richer without extra fuss.
One bowl friendly: Minimal dishes, clear steps, and no mixer required for the cake itself.
Ganache that behaves: It spreads easily, sets with a gentle sheen, and tastes like a truffle.

Pairs Well With

Storage Tips

Room temperature (1 to 2 days): Store covered. If your kitchen runs warm, go shorter. If it is above about 75°F / 24°C, refrigerate for best texture and peace of mind.

Refrigerator (up to 5 days): Cover well so the cake does not pick up fridge smells. Let slices sit at room temp for 20 to 30 minutes before eating for the softest texture.

Freezer (up to 2 months): Freeze unfrosted layers wrapped tightly in plastic wrap, then foil. Thaw overnight in the fridge, then frost. You can also freeze individual frosted slices on a parchment-lined tray until firm, then wrap and store.

Pro tip: If the ganache feels too firm straight from the fridge, a short room-temp rest fixes it. Do not microwave the whole cake unless you enjoy chaos.

Common Questions

Can I make this without coffee?

Yes. Swap the hot coffee for hot water. The cake will still be very chocolatey, just a little less deep and roasty.

Natural cocoa or Dutch-process cocoa?

This recipe is written for natural unsweetened cocoa because it is more acidic and works especially well with baking soda for lift.

If you only have Dutch-process, you can still use it since the recipe also includes baking powder, but expect slightly less rise and a slightly darker flavor. Optional tweak for best lift: reduce baking soda to 1 teaspoon and increase baking powder to 2 teaspoons.

Why is my cake dry?

The usual suspects are overbaking or too much flour. Use the spoon-and-level method for measuring flour (or weigh it), and pull the cake when a toothpick comes out with a few moist crumbs, not clean as a whistle.

Can I bake this in a 9x13 pan?

Yes. Bake at 350°F and start checking around 30 minutes. It’s done when the center springs back lightly and a toothpick shows moist crumbs.

Can I use regular milk instead of buttermilk?

Buttermilk gives the best tenderness. In a pinch: mix 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5 minutes, then use.

How do I get clean slices?

Chill the cake for 20 minutes, then slice with a long knife dipped in hot water and wiped dry between cuts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 9-inch round cake pans (at least 2 inches deep)
Parchment paper
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons (or a kitchen scale)
Wire rack for cooling
Small saucepan (for ganache)
Heatproof bowl (for ganache)
Offset spatula or butter knife (for frosting)

The first time I made a “fancy” chocolate cake from scratch, I tried to be a perfectionist about it. I leveled, I chilled, I measured like I was in a lab, and I still ended up with frosting on my elbow and a lopsided layer situation. But the bite was unreal. Deep cocoa, soft crumb, and that glossy ganache that makes people go quiet for a second. That’s when I decided the goal is not perfection. The goal is a cake that makes someone ask for the recipe while they are still chewing.