If you truly love chocolate, this decadent chocolate cake is the ultimate dessert for you. Rich, moist, and deeply flavorful, it delivers an intense cocoa experience in every bite. Whether for a celebration or a simple weekend treat, this cake satisfies every chocolate craving with its soft crumb and silky chocolate frosting.

Why You’ll Love This Recipe

• Intensely chocolatey flavor thanks to real cocoa powder and melted chocolate
• Incredibly moist texture that stays soft for days
• Simple pantry ingredients
• Perfect for birthdays, gatherings, or special occasions
• Easy-to-follow steps suitable for beginner bakers
• Customizable with different fillings and frostings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

2 cups (250 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) hot water

For the chocolate frosting:

1 cup (230 g) unsalted butter, softened
3 1/2 cups (440 g) powdered sugar
1/2 cup (50 g) unsweetened cocoa powder
1/4 cup (60 ml) whole milk
2 teaspoons vanilla extract
100 g melted dark chocolate, cooled

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and well combined.
4. Carefully stir in the hot water. The batter will be thin; this is normal and ensures a moist cake.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

To prepare the frosting:

8. In a large bowl, beat the softened butter until creamy.
9. Gradually add powdered sugar and cocoa powder, mixing on low speed.
10. Add milk and vanilla extract, then beat until fluffy.
11. Mix in the melted dark chocolate until fully incorporated.

Assembly:

12. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
13. Place the second layer over it and frost the top and sides evenly.
14. Smooth with a spatula and decorate as desired.

Servings and timing

Servings: 12 slices

Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and frosting time: 45 minutes
Total time: Approximately 1 hour 45 minutes

Variations

Add chocolate chips to the batter for extra texture.
Incorporate a layer of chocolate ganache between the cake layers for even more richness.
Add a teaspoon of espresso powder to enhance the chocolate flavor.
Use this recipe to make cupcakes by baking for 18–22 minutes.
Add chopped toasted nuts for crunch.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

If you prefer a slightly warm slice, microwave for 10–15 seconds before serving.

FAQs

Can I use butter instead of oil in the cake?

Yes, you can substitute melted butter for oil in equal amounts, but the cake may be slightly less moist.

Why is the batter so thin?

The thin batter is due to the hot water, which helps bloom the cocoa and create a moist texture.

Can I make this cake ahead of time?

Yes, you can bake the layers one day in advance and frost the next day.

What type of cocoa powder works best?

Unsweetened natural cocoa powder works perfectly, but Dutch-processed cocoa can also be used for a deeper flavor.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

How do I know when the cake is fully baked?

Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect both sweetness and texture.

What frosting alternatives can I use?

You can use chocolate ganache, whipped chocolate cream, or cream cheese frosting.

How do I keep the cake moist?

Avoid overbaking and store it properly in an airtight container.

Can I turn this into a layered celebration cake?

Absolutely. You can double the recipe and create a four-layer cake for special occasions.

Conclusion

This Fan del Chocolate Cake is the perfect dessert for true chocolate lovers. Deep, rich, and incredibly moist, it brings comfort and indulgence in every slice. Whether you keep it simple or dress it up for a celebration, this cake guarantees satisfaction for anyone who can’t resist chocolate.

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