Sunk Chocolate Cake

This rich, deeply chocolatey sunk-style cake is incredibly moist, soft, and layered with a velvety chocolate frosting. It’s a classic dessert that always impresses, perfect for celebrations or whenever a luxurious chocolate treat is needed.

Why You’ll Love This Recipe

This cake delivers an intensely chocolate flavor thanks to both cocoa powder and the added depth of hot water or coffee. Its texture is tender and moist, making it a true crowd-pleaser. The creamy chocolate frosting pairs perfectly with the soft cake layers, creating the ideal balance of sweetness and richness. Plus, the recipe is simple, reliable, and uses pantry-friendly ingredients.

Ingredients

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

For the cake

2 cups (250 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) milk
1 cup (240 ml) hot water or hot coffee
2 teaspoons vanilla extract

For the chocolate frosting

1 cup (227 g) unsalted butter, softened
3/4 cup (75 g) cocoa powder
3 1/2 cups (420 g) powdered sugar
6–8 tablespoons heavy cream or milk
2 teaspoons vanilla extract
A pinch of salt

Directions

Cake

1. Preheat the oven to 180°C (350°F).
2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
3. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
5. Pour the wet mixture into the dry ingredients and mix until smooth.
6. Add the hot water or coffee and mix again. The batter will be thin, contributing to the cake’s moist texture.
7. Divide the batter evenly between the prepared pans. Tap the pans gently to release air bubbles.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool fully.

Chocolate Frosting

1. Beat the softened butter until creamy.
2. Add the cocoa powder and mix until well combined.
3. Gradually add powdered sugar, alternating with cream or milk until the frosting reaches a smooth, spreadable consistency.
4. Mix in vanilla and a pinch of salt, beating until light and fluffy.

Assembling the Cake

1. Place the first cake layer on a serving plate or board.
2. Spread a thick layer of frosting over the top.
3. Place the second cake layer on top.
4. Frost the entire cake with the remaining chocolate frosting.
5. Smooth the surface or create swirls using a spatula.

Servings and Timing

This cake makes 10–12 servings.
Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling and assembling time: 45 minutes
Total time: about 1 hour 40 minutes

Variations

• Use hot coffee instead of hot water for a deeper chocolate flavor.
• Add chocolate chips to the batter for extra richness.
• Replace milk with buttermilk for a slightly denser, more tender crumb.
• Add a layer of chocolate ganache between the cake layers for extra indulgence.
• Make it a celebration cake by adding fruit toppings or sprinkles.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.
To reheat, warm individual slices in the microwave for 10–15 seconds to restore softness.

FAQs

How do I keep the cake from drying out?

Make sure not to overbake and store it properly covered to retain moisture.

Can I make the cake in one pan instead of two?

Yes, but you’ll need a larger pan and a longer baking time. Check for doneness frequently.

Can I use butter instead of oil?

Oil provides extra moisture, but melted butter can be used for a slightly denser texture.

Can I make the frosting ahead of time?

Yes, store it in the refrigerator and bring it to room temperature before using.

Can I use Dutch-processed cocoa?

Yes, but the flavor and color will be slightly richer. The recipe works with either.

Can I replace the milk with a dairy-free option?

Yes, any unsweetened non-dairy milk works well.

How do I prevent my cake from sinking?

Avoid overmixing the batter and ensure your oven is fully preheated.

Can I turn this into cupcakes?

Absolutely. Bake at the same temperature for 18–22 minutes.

Can I freeze the frosted cake?

Yes, freeze it uncovered until firm, then wrap well and store in the freezer.

Why is my frosting too thick?

Add more cream or milk, a spoonful at a time, until it reaches the desired consistency.

Conclusion

This sunk chocolate cake is a timeless, indulgent dessert that combines moist layers with a rich chocolate frosting. It’s simple to make, always satisfying, and perfect for any occasion. Whether served as-is or dressed up with decorative touches, it’s a recipe you’ll return to again and again.

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