Super Decadent Chocolate Cake with Chocolate Fudge Frosting

/// July 3rd, 2014

Super Decadent Chocolate Cake with Chocolate Fudge Frosting When it comes to chocolate cake, I don’t mess around. I don’t know about you, but for me, the perfect chocolate cake is insanely moist (yes, MOIST… can we please get comfortable with that word!), tender, and packed with chocolate flavor. It should also be sturdy enough to stand firm when confronted with a nice thick fudge frosting. This super decadent recipe right here meets all of the perfect chocolate cake qualifications, and is a must try for all chocolate lovers! After one bite, I know you’ll agree this one is a keeper with a capital K!

Super Decadent Chocolate Cake with Chocolate Fudge Frosting

Super Decadent Chocolate Cake with Chocolate Fudge Frosting I mean, like, how good does that look?! Chocolate cake lovers… we’re in trouble with this one πŸ˜‰

A few technical things about this recipe you might like to know:

1) The recipe calls for 1 1/2 cups of hot, strong coffee. Please don’t leave this out or substitute it for water. I know some of you are reading this and thinking “But I don’t liiiiiike coffee”… please still use it! You won’t taste it. But it willΒ bring out that chocolate flavor we all want and love in a cake like this. Trust me πŸ˜‰

2) The tops of the cake post baking may look slightly buckled/ puckered. This is totally normal and you will be slicing them off anyways, so don’t fret if they come out puffed a bit strange.

3) The frosting! Oh-the-frosting. While this stuff is SUPER tasty, it needs to be spread FAST. So just keep that in mind when getting ready to decorate.

Super Decadent Chocolate Cake with Chocolate Fudge Frosting Are you craving chocolate yet?! I know I am! When I was looking through these photos last night I had to use ALL of my will power to prevent a midnight cake binge. To reward myself, I’ll be having a slice for breakfast πŸ˜‰ Mmmmm… chocolate and coffee! Match made in heaven.

Super Decadent Chocolate Cake with Chocolate Fudge Frosting See you tomorrow with Day 4 of CAKE WEEK!!! Any guesses on what flavor may be next…!?

Super Decadent Chocolate Cake with Chocolate Fudge Frosting

Super Decadent Chocolate Cake with Chocolate Fudge Frosting

Ingredients

  • For the Super Decadent Chocolate Cake:
  • 4 cups all-purpose flour
  • 3 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1Β½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • Β½ cup coconut oil
  • 2 large eggs + 2 large egg yolks
  • 1 stick + 6 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 1/2 cups strong hot coffee
  • For the Chocolate Fudge Frosting:
  • 1/2 cup butter, cubed
  • 4.25 ounces unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars - cheap and yum!)
  • 4 cups confectioners' sugar
  • 1/2 cup half and half
  • 2 teaspoons vanilla extract

Instructions

  1. For the Super Decadent Chocolate Cake:
  2. Preheat oven to 350ΒΊ (F). Prepare two 9-inch cake pans by spraying generously with baking spray or generously buttering and lightly flouring.
  3. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk and sour cream to the flour mixture and mix together on medium speed until well combined. Reduce speed and add coconut oil, eggs, yolks, butter, and vanilla. Then, carefully, add hot coffee to the cake batter. Beat on medium-high speed until evenly combined.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for about 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. For the Chocolate Fudge Frosting:
  8. In a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat; cool for 5 minutes.
  9. In a large bowl, beat the confectioners' sugar, half and half, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake.
http://bakerbynature.com/chocolate-cake-with-fudge-frosting/

Super Decadent Chocolate Cake with Fudge Frosting



163 thoughts on “Super Decadent Chocolate Cake with Chocolate Fudge Frosting

    1. Kat

      How much coffee? Is it 1,1/2cups hot water , so how much coffee do i put in.Also can you use fondant over the top, n can you taste the coffee because it will b for a child’s cake.thanks

      Reply
      1. bakerbynature Post author

        Hi Kat. You can use 1 and 1/2 cups of hot water or coffee. The coffee does come through a little bit, so you may want to use water just to be safe.

        Reply
          1. Tara

            Hi, can you recommend a cake recipe either chocolate or velvet which i could cover with fondant for our wedding cake? Thanks!

  1. Tere

    This looks amazing. Has anyone made this and substituted the coffee for decaf (does it matter?) because I want to make this a kid friendly cake.

    Reply
  2. Trisha

    This cake had a good flavor. The frosting was nice and rich also. But although the cake was moist, it was very crumbly when frosting it and when cutting it. There was a large mound of crumbs after slicing it up. And even when eating it, it fell apart. I wonder if it had to do with no eggs in the recipe? Do the eggs help hold the cake together? It’s a shame because the cake took a good bit of time to make.

    Reply
    1. bakerbynature Post author

      Hi Trisha. I’m so sorry you found the cake to be crumbly. Two questions – 1) Were you able to slice it? 2)Did you let the cake cool completely before icing? As you can see from my photos I didn’t have a problem with the cake crumbling and it stayed completely intact while eating. I’m going to retest the recipe again just to be sure.

      Reply
    2. monique

      This cake is in the oven! I only had 8 inch pans and it made 12 cupcakes as well lol lots of batter with this cake. I will let you know how it turns out. I am making a caramel cream cheese frosting with it. side note Trisha i did use eggs with it.

      Reply
  3. maria socorro

    Hi!!! I would like to know how can I susbtitute coconut oil???there is not possibility to find it out in my city…Maracaibo, Venezuela….can I use cannola oil????..Thanks!!!

    Reply
  4. Doreen morgan

    Ugh my son and I hate coffee. My son made the recipe for his 13th birthday and we took a bite of the cake and it had a VERRY strong tasted of coffee

    Reply
    1. bakerbynature Post author

      Hi Doreen. So sorry to hear you thought the cake tasted strong of coffee. When I tested the recipe I found the coffee wasn’t noticeable, but you could use hot water next time.

      Reply
    2. Gary

      You both hate coffee, but put coffee in the batter and then didn’t like the recipe because you could taste the coffee? Hmmm

      Reply
  5. Micaela

    The cake looks amazing, one question though, what’s the 1/2 cup half and half in the frosting recipe? thanks

    Reply
  6. Karlijn

    This looks sooo good! I’m going to try this this weekend. I have two questions:
    1. Half and half is non-existent in my country, could I use coffee milk? (8% fat)
    2. I see some comments say that there are no eggs in the recipe, did you add them later or am I missing something ?
    Thank you! I look forward to trying this πŸ˜€

    Reply
  7. Pingback: Chocolate Cake

  8. Elzette Potgieter

    Hi,

    Can you please help me. I want to try and make this recipe, but want to substitute the coconut oil. Did you use coconut oil in the liquid form. Do you have any advice on what I can use as a subsitute and do I use the same quantity (of say canola oil or vegetable oil) ?

    Thanks!

    I read in the above comments something about canola oil and an egg. Will the cake then not turn out too eggy since there are already 2 eggs and 2 egg yolks in the originak recipe?

    Thanks!!

    Reply
  9. Pingback: Super Decadent Chocolate Cake with Chocolate Fudge Frosting | Food- Mafia

  10. Becca from It's Yummi!

    This looks FABULOUS! Brian’s birthday is on Saturday and as usual, he’s asked for chocolate cake with chocolate frosting. I think I’ll give your recipe a try this year, but since it’s just the two of us, I’ll be halving the recipe πŸ˜‰

    Reply
  11. Natalia

    I just finish making this cake! I can’t even explain you how delicious it is. I made many chocolate cakes, this on is by far my favorite!

    Reply
  12. Lea Casimir

    I would like to try this recipe, but I am allergic to butter. What could I substitute for the butter in this recipe?

    Reply
  13. Jane Campbell

    Making this right now and after adding only 1 c coffee it seems really runny. Think i will leave out the other 1/2 cup and see how it turns out.

    As far as the other comments about it being egg free…the recipe i am using says to use 2 eggs and 2 more egg yolks. Maybe that is why Trisha’s cake was so crumbly?

    Reply
    1. bakerbynature Post author

      Hi Jane. Yes. The recipe does call for eggs. The batter will be quite thin but bakes up beautifully. Many commenters have said this cake is a hit, and I hope it is for you too :) xo

      Reply
  14. Alison

    I had high hopes for this cake, but sadly it was disappointing. I made it for my husbands birthday (a chocolate lover) in the hopes that it would turn out as chocolatey and fudgy as advertised. I followed the recipe to a T and the cake turned out beautifully moist, however bland, and the icing was far too sweet, not rich. I do plan on trying this recipe again, with some minor tweaks to see if that helps.

    Reply
    1. Nickie

      I thought it was a little bland as well. Wasn’t as rich as I was expecting. Definitely needs more salt, and a little more sugar would probably help too. The batter tasted divine before cooking. I haven’t made the icing yet. Thanks for the info, I’ll go ahead and tweak it a little. Maybe add some instant coffee granules and more chocolate, or sub out some cocoa powder for some of the powdered sugar.

      Reply
  15. Pingback: Super Decadent Chocolate Cake with Chocolate Fu...

  16. Pingback: Celebrate September 23

  17. Beka

    Silly question. For cakes I have always heard it is best to sift the flour but that changes the “volume”. Do you recommend sifting after measuring 4 cups? I cannot wait to try this on my foodie/ besties! Thanks :)

    Reply
    1. bakerbynature Post author

      Hi Beka! Not silly at all πŸ˜‰ I did not sift my flour, but you could give it a try if you want πŸ˜‰ I just lightly scooped the flour into the measuring cup and leveled it off with a knife.

      Reply
  18. Kim

    Hi. I would love to try this cake as I think it looks stunning. Just a few things that I’m not sure about. In South Africa we don’t get coconut oil so I will use canola oil. Does coconut oil actually have a taste of coconut? So, if I use canola oil should I add a drop of coconut essence or what was the reason for using coconut oil in the original recipe? I noticed somewhere that you suggested adding an extra egg if using canola oil. Has anyone else made this cake with canola oil and used an extra egg? Is it necessary. The cake will then contain 5 egg yolks which sounds like a lot. Also, what consistency should the batter have once everything is mixed? Should it be runny? Many thanks. Kim

    Reply
    1. Michelle Moodley

      Hi, I live in Johannesburg, South Africa and coconut oil is readily available everywhere. Could possibly be something you didn’t notice available since you never had the need for it?

      Reply
  19. Elizabeth

    I just made this cake yesterday, and it was great- hands down, best chocolate cake I’ve had. I will definitely be making this again. Thank you for the recipe!

    Reply
  20. Ramina

    I’m going to make this awesome cake for my boyfriend’s birthday. Just a question, we cxelebrate his birthday tomorrow evening, but I don’t have time for a cake tomorrow. Is it ok if I prepare the batter today and finish the cake with frosting tomorrow? Will the cake (baked part) still be good and delicious if it will be in fridge for 24 hrs?

    Reply
    1. bakerbynature Post author

      Hi Ramina. You can bake the cakes today and pop them right in the freezer (right after you bake them; still hot) and flash freeze them. Once they’re frozen solid, wrap them in saran wrap. Then set them out on the counter a few hours before you want to ice them.

      Reply
  21. Lauren

    This cake looks fantastic! I am making it for my sisters in laws birthday today!! One question, I used 2 9″ cake pans (and they are fairly full, I little worried about overflow, though they haven’t baked yet!) and I have enough for what looks like around one more pan full. Is this normal or did I do something wrong? I thought o followed the recipe perfectly…

    Reply
    1. bakerbynature Post author

      Hi Lauren. Hmmm… If they’re more than 3/4 of the way full, I’d say for three layers and just adjust the time. I don’t think the two would overflow (I always make them in two pans), but since I’m not there to look first hand, I don’t want you to have a mess all over the oven πŸ˜‰

      Reply
  22. Michelle

    My son picked out this cake for his birthday tomorrow. It is currently in the oven and is still not set in the middle…and it has been an additional 10 minutes, and still its not set. Im an avid baker (my mom has made cakes/owned her own bakery my whole life) and I know my oven temp is on and that the measurements were accurate. I’m wondering what is off? They look beautiful I’m just concerned that the outsides will be overdone by the time I get my centers cooked. There was an awful lot of batter for two 9 inch pans. Help?? (and I did not make the mistake others did and omit eggs :))

    Reply
    1. bakerbynature Post author

      Hi Michelle. This cake may take longer to bake in your oven than it did in mine, even if yours is indeed at the right temperature. I would just continue to bake it until it’s set in the center… I wish I had more advice but since I’m not there with you, it’s hard to say what went wrong. This recipe will yield two very thick cake layers, so the amount of batter sounds about right. Let me know how they turn out. Good luck, dear!

      Reply
    1. bakerbynature Post author

      Hi Usha. I’m not sure what milk maid is. This recipe needs the eggs for rise and texture, but if you do experiment with an eggless version, let us know how it goes :)

      Reply
  23. maliha

    Hi can u give me some eggless cake recipes because i dont have electric beater or can i make this cake with hand better plz ans

    Reply
    1. bakerbynature Post author

      Hi Maliha. I can definitely test out some eggless cake recipes for the future. However for this cake you could beat the eggs with a whisk if you don’t own a mixer :)

      Reply
  24. Nat

    Hi I plan on making this cake but I’m used to the conventional method of creaming and then alternating wet and dry ingredients when adding them to the batter. The recipe here requires mixing some of the wet ingredients with the dry first and then adding the eggs and fat. Does this method produce a moister cake with tender crumb? What is the science behind this particular way of mixing the batter. Thanks in advance for any tips you offer.

    Reply
    1. bakerbynature Post author

      Hi Michelle. This cake recipe uses hot coffee, which is indicated in the ingredients list (in the recipe box at the end of the post). Please let me know if you have another question :)

      Reply
  25. Denise

    Hi, I’ve read all the comments and didn’t see any that might help with my question :)

    What measurement of coffee grounds to water, do you use to what you consider “strong”? I’m not an avid coffee drinker, but LOVE chocolate/coffee combination though I have never made it. So, with that admission (Lol) on my part, do you think 1 cup of grounds to the 1 1/2 cups of water be too much? I’m just trying to get an idea of what to use, so as not to be “too much” Lol!

    Thank you very much! I can’t wait to make this cake and frosting! It will be perfect for my upcoming birthday :) Have a wonderful week!

    Reply
    1. bakerbynature Post author

      Hi Denise. I brew my coffee in a french press, and use 6 tablespoons (usually just Strabucks Dark Roast) to 4 cups of broiling hot water. Then I just use a cup from that pot. I think 1 cup of grounds to 1 1/2 cups of water would definitely be way too strong πŸ˜‰ What kind of coffee maker are you using?

      Reply
  26. Sunitha

    Hi, I have made the cake yesterday. The followed the recipe exactly as u have said. It was just awesome. My hubby and my son loved it. Thanks for posting this recipe.

    Reply
    1. bakerbynature Post author

      Hi Sunitha. I am so happy to hear you and your family enjoyed this recipe! Thank you for reporting back and letting me know – it always makes my day to hear a recipe came alive and brought someone joy :)

      Reply
  27. Marie

    Jesus Christ. Where do I even start?
    I found this recipe on Pinterest, on a sleepless, chocolate-craving night about 6 months ago. I think it may have been one of the reasons I decided to start baking, actually. This, and chocolate chip cookies ^^
    Anyway, I bought the coconut oil for it and it sat in my pantry ever since–but tonight was the night!
    Now, I was only planning to make 1 layer, to sort of try the recipe out, so I halved the recipe but guess what? It was more than enough for two pans! I don’t know how but I’m not complaining!
    At first I was worried when I noticed how runny the batter got with all that coffee, but I whacked all of it in anyway because “it might be fun”. And it was. Oh boy it was.
    I was also worried about how it would bake in my oven, because I have a crappy electric oven that’s usually hopeless for… most things really. That’s why I halved the recipe–so my layers would not be as tall. Baked them one at a time at 350 F/175 C as you directed, but ended up done after only 20 mins in there. Super smooth! πŸ˜€ And the best part is both layers baked PERFECTLY. I didn’t even get a crusty/crumbly top or edges like I usually do when baking anything larger than cupcakes πŸ˜› The whole thing is just magically moist and evenly baked throughout!
    Taste: fantastic. Smell: fantastic. Texture: fudgy and soft and just literally melts in your mouth. Appearance: unbelievably beautiful.
    I don’t think I’ve ever been so pleased with the result of a recipe. This is madness. You deserve a sh*tload of cred! πŸ˜€
    Finally–THANK YOU! And sorry for the wall of text! πŸ˜›
    Wish you all the best!
    ~Marie, Sweden

    Reply
    1. bakerbynature Post author

      Hi Marie! Your comment really just made my day :) I am so so soooo happy this cake was a hit for you! And thank you for all of your thoughtful, generous comments. Happy baking to you!

      Reply
      1. Marie

        Oh yay πŸ˜€ My pleasure! Always great to put a smile on someone’s face!
        Oh and one more thing, while I’m at it. If there’s someone else out there having trouble finding unsweetened chocolate in their store, I found a page that guides you through the process of converting into using semi-sweet by altering proportions of chocolate, sugar and butter πŸ˜€ I used it, and it obviously came out great! Definitely bookmarked!
        http://chocolatecrafter.com/conversionsfordi.html

        ‘Til next time! :*

        Reply
  28. Halley

    made this tonight and it was sooooo good! Only one small thing, I must have done something wrong with the frosting. It was delicious but was a little runny. I am not super good at baking. I tried to follow your directions but must have messed up a part. Any idea why mine would be runny? It didn’t present well because of that but luckily I was just making it because so we all ate and enjoyed my funny looking but oh so good cake. I will try again for sure, this cake is so good it is worth the effort it will take me to learn to make it right. Thanks for the post.

    Reply
  29. Hayley

    hi!

    This looks absolutely beautiful and delicious! I want to try out the recipe for my cousin’s engagement party, but I’m concerned about how it would hold up under fondant. Any thoughts would be appreciated!

    Reply
  30. Renee B

    I have made this cake twice now for birthday’s in the past few weeks, it is simply amazing! It is a new favourite with my family. :)

    Reply
  31. Cara

    I had the worst experience with this recipe. Way too much flour. Way too much sugar. It came out disgusting in fact and I followed every part of the recipe. It also made way too much batter, I could have made four cakes.

    Reply
    1. bakerbynature Post author

      Hi Cara. I’m sorry to hear you didn’t enjoy this recipe. If you’d like to troubleshoot any of the issues you had please let me know. Many readers have had wonderful results with this cake so I’m always curious to know what went wrong. Best, Ashley.

      Reply
    1. bakerbynature Post author

      Hi Lee. I’m so thrilled to hear you enjoyed the cake; it’s one of my favorites :) And hooray for your kiddo moving beyond the frosting (although I’m pretty sure I only ate frosting around that age too haha). xoxo

      Reply
  32. Nataly

    am I reading this right? Melt the butter completely? And how much water do I add to the 1 1/2 cups of coffee? Thanks a bunch!

    Reply
  33. JennyT

    I have the coconut oil that still has the coconut flavor in it. Is that going to really mess with the flavor of the cake?

    Reply
    1. bakerbynature Post author

      Hi Shirley. I typically refrigerate the cake for just 20 minutes before slicing – this helps the frosting set a little so it stays nice and clean when sliced :)

      Reply
  34. Robert Martin

    Tip for sifting. I use a whisk and work it in the bag or container of flour. Heat and humidity can alter the density of flour. Storage conditions are not always ideal. Flour can also be put in the Freezer.

    The cake looks delic. Coffee makes all the difference.
    If using a ganache icing which is so good and easy to make. .In Canada our large choc bars are 100grms = 3.5274 oz.
    I always uses those for ganache. Quality bars often sell for $1 at Food Basics or 4 for $5. Various types. I tend to use Dark. I also like use Hershey Special Dark 35%

    Reply
  35. Susanne

    I made this cake for a friend’s birthday. I’m not a baker, but the recipe was very easy to follow and the cake turned out perfectly…well it wasn’t as pretty as the picture, but it was rather delicious. I highly recommend this recipe!

    Reply
  36. Gwyneth Baker

    Hi. Would it be possible to post you’re decadent chocolate cake recipe in pounds and ounces. We don’t use cups and sticks in Ireland and would love to make this recipe accurately. Also I think there is a difference between American cups and Australian cups? Thanks Gwyneth

    Reply
    1. bakerbynature Post author

      Hi Gwyneth. As this time I am only posting my recipe is US measurements (I plan on changing that in the future) but there are many online tools that could help you convert this recipe into the measurements you need.

      Reply
  37. Anne Marie

    Hi! I wanted a completely decadent chocolate cake for my birthday so I tried this recipe. It turned out okay, but wasn’t as flavorful as I was expecting. Also, it seemed like a lot of flour. After mixing the dry ingredients, I could barely hand mix the first two wet ingredients in and even had trouble after adding the rest of the wet ingredients! I do not have a stand mixer, but was unable to use my hand mixer because the batter was so thick! I used the exact measurements – 4 cups of flour, 3 cups of sugar – I store my flour in the fridge – would that mattter? It was not until I added the cup and a half of coffee that after yet more manual mixing I was able to use my hand mixer. The icing was delcious, by the way. Also, faux pas on my part – I did not have 9 inch cake pans so I filled two 8 inch ones to the brim – high cakes!!! For the lower tier I sliced the top off to make it level, and I should have done same with the other one, but liked the height, so I left it as is on top so it was rounded. But afterwards I realized this made for too much cake and not enough icing in a bite. I should have followed one of the comments and saved some batter for cupcakes or something else. The cake came out okay, but I guess I was expecting more flavor.

    Reply
    1. bakerbynature Post author

      Hi Anne Marie. Happy belated birthday! I’m sorry you weren’t thrilled with the results of this cake recipe. It’s strange, some readers rave over it while others don’t care for it as much. I plan to retest this recipe soon and make some updates if needed. Thank you for your feedback.

      Reply
  38. Mellisa

    I’m not sure what happened or where I went wrong but I make the frosting and it turned out like cake batter. Wasn’t fluffy and whipped, it was runny and really wet. I added at least one more cup of confectioners sugar and still didn’t thicken up. Where did I go wrong?

    Reply
  39. Matt Burns

    I loved the way this cake looked and sounded but the directions were unclear. The directions didn’t mention melting the coconut oil first. What butter to use where. Also how much vanilla in what parts. If these were more clear I have no doubt it would be nice.

    Reply
  40. Crystal Hibner

    Just made this cake for Valentine’s day for my family and all I can say is WOW! This is exactly what I was looking for and the best chocolate cake I’ve ever made. I’m a serious baker and have been having trouble finding a scratch chocolate cake recipe that can pass the WOW factor test and this is it. Thank you so much for sharing this recipe and I will be making this a lot for years to come.

    Reply
  41. Michelle

    Hello,
    My favorite cakes to make are chocolate ones. So I will try your cake recipe.
    I do not drink coffee or own a coffee maker so I ask can I add instant coffee crystals to the hot water and if so how much coffee crystals would you suggest makes strong coffee?
    Also one of my daughters friends is allergic to coconut you said we could use canola oil and add an extra egg or not. Is it truly okay to not use the extra egg with the canola oil?
    I think that’s the questions I have.
    Thank you in advance for a reply.
    (*_*)
    Chelle

    Reply
  42. Rabia

    Hey there.
    I wanna bake this cake as it looks awesome. Im nit such a good baker but i wanna give it a try.
    I have a few questions
    Can i bake it in a microwave as i dont own an oven? If yes, at high speed or low speed? And for how mucch time? Plus can i substitute butter for oil and readymade chocolate for homemade cocoa, milk and buttrr made chocolate? And yes about the milk, can i use full fat milk?
    Help would be appreciated. Tx

    Reply
    1. bakerbynature Post author

      Hi Rabia. You cannot bake this cake in a microwave. You cannot sub oil for the butter without changing the taste and texture. Full-fat milk will work fine. Good luck!

      Reply
  43. Zarmina

    Hi I want to try this beautiful cake but am just stuck how much coffee granules should I put in 11/2 cup of water I have only Nescafe coffee pl guid so I can try it as soon as possible thanks.

    Reply
  44. Jennifer

    I love to bake. Reminds me of being in the kitchen with my grandmother and great-grandmother. Thant said, chocolate cake from scratch is always a difficult cake for me because they seem to always be lacking something. Always off balance!
    I work as the only woman with 10 men and I bake each a desert of choice for their birthday. I’m baking this cake for one of my guys’ birthdays tomorrow.
    I followed the recipe to a tee, only I sift all dry ingredients after measuring (unless specified to sift prior), just a habbit my grandmothers taught me. I was very worried about the thickness of the batter after adding the milk and sour cream… but I kept going. I was holding faith in my fellow baker! Adding the next set of wet ingredients did wonders! It was slightly thinner than a box mix to me, but not so thin I worried about it.
    My problem was a had A LOT of batter! I filled 2 9″x1.5″ rounds 3/4 full, a 4″ round spring form 3″ deep, 6 cupcake liners, AND had some left I dumped into a corning ware 3.5″ square baker. Holy moley this recipe makes CAKE!
    It bakes BEAUTIFULLY! I had to keep checking on all my small cakes, so my times were all messed up, but everything baked evenly. AND TASTES FABULOUS! I dug into a warm cupcake a d it is great! A nicely balanced flavor, light and airy and moist.
    I haven’t even iced these yet, I was so excited about how well these baked up after seeing such an unconventional batter while I mixed! If that icing is as good as this cake is, the boys are going to be asking for ine every week!

    Beautiful recipe! Thanks for sharing!

    Reply
  45. Bronte

    I do not often like cakes that I make as I find they are dry, but this one was so good!! However, next time I will have to make the mixture in two lots, as it was falling out of the bowl that goes with my kitchen aid! Makes a massive amount of batter! Other than that, absolutely love it (although I didn’t make the frosting, I just made a vanilla buttercream). It was so rich and reminded me of a lighter mud cake – YUM!

    Reply
  46. misty

    Ive made a chocolate cake with coffee before because i read all over the internet the coffee couldnt be tasted. The cake was really good but everbody could taste the coffee. Wish i could find a really good choco cake without coffee

    Reply
  47. Justine Razon

    Hello! lovely recipe! it tastes amazing! I had recently tested out this cake last night. I separated the batter in two 9 inch pans and cooked it at 350 degrees. But as my cakes cooked, the dome on the top grew really big to a point it cracked on the top. After I cooled the cakes to transfer them to a plate, it COMPLETELY spilt in HALF and did not stay together at all. Please tell me what I did wrong and what I could do to fix it as it tasted so good but did not hold up at all :(

    Reply
  48. Kristine

    Hi, im first time baker, what milk do you use in this recipe? Do evaporated milk is good? I want to try this, thank you

    Reply
  49. Nicole

    Making cakes has always been a breeze for me, but this cake came out incredibly dry and dense with little flavor. The only thing that saved it was my frosting which was my own recipe, not this one.

    Reply
  50. Indi

    Hey Just wondering, I was planning on making one later instead of two layers. How would I be able to do that in terms of the recipe? Thanks,

    Reply
  51. Carolien

    Hey there,
    I am Carolien from The Netherlands and I have a question about the frosting ingredients.
    What is 1/2 a cup Half and Half?

    Thanks in advance.
    Xxx

    Reply
  52. Ellen Williams

    I’m happy that you shared this Super Decadent Chocolate Cake with Chocolate Fudge Frosting recipe with us. It’s really nice. Thanks, Bakerbynature for sharing this wonderful recipe.

    Reply
  53. Sharon

    This cake looks so perfect! For the frosting, you said to use unsweet chocolate but then recommended the Hershey’s dark chocolate, which is a bittersweet chocolate. Is that what you meant? Unsweet chocolate has absolutely no sugar so I just want to clarify. Thanks!

    Reply
  54. Samantha Lee

    Can anyone recommend the best possible kind of unsweetened cocoa powder to use with this recipe please!!!!????

    Reply
  55. nirosha

    Hi !
    I cant find half and half in my country. Can I use cream and milk separately. How much ??
    How much does one stick of butter weigh ??

    Reply

Leave a Reply

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