Easy Chocolate Cake With Ganache Frosting

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

573 Comments
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This Chocolate Cake recipe gives you *everything* you want in a chocolate cake: rich, decadent and chocolatey flavor that’s not too sweet, and an incredibly moist, fudgy texture. And it does all of that while being unbelievably easy – I am talking only 20 minutes of work, one bowl (almost), no mixer, basic ingredients (no sour cream!) easy. The cake gets its deep chocolatey flavor by blooming Dutch processed cocoa powder directly in boiling water, but you can use natural cocoa powder too. It is slathered with a simple 2-ingredient chocolate ganache frosting.

A slice of rich chocolate cake with luscious chocolate ganache frosting sits on a white scalloped plate, with a gold fork nearby.

“The best chocolate cake recipe EVER! It was so moist and tasted so delicious, perfection. It was so easy making it , didn’t need much time and simple hand whisking. Try it!”

– Abi, ★★★★★

I created this recipe 3 years ago trying to simplify my Chocolate Malt Cake, and the result blew me away. It was the easiest chocolate cake I had ever made (a bold statement, I know!) but didn’t compromise on flavor or texture. After perfecting it over dozens of trials, it has become my quintessential, foolproof chocolate cake recipe. It’s my go-to any time I want a great chocolate cake without a trip to the grocery store 😉 And if you want a vanilla version of this chocolate cake, check out my Velvet Vanilla Cake recipe!

What makes this cake so easy

I believe this cake is as beginner friendly as possible and takes only 20 minutes of active work, assembly included. Here’s how:

  • No mixer, 5 minute batter in a bowl: You don’t need complicated steps or a mixer to make this cake batter. Ingredients can be used straight from the fridge, and because we use oil instead of butter, a hand whisk gets the job done
  • Homemade buttermilk as the dairy: A simple mixture of milk and vinegar (or lemon juice) makes the buttermilk for this cake – no need to purchase real buttermilk or sour cream. The homemade buttermilk adds fat and acidity, which helps the cake rise
  • No vanilla: This is deliberate, not an oversight. I want the chocolate flavor to be the star of the show, and that means one less ingredient to worry about
  • 2 ingredient chocolate ganache frosting: Instead of a chocolate buttercream, which requires a mixer and is often too sweet and grainy, I use a ganache. It’s simple, silky smooth, easy to spread and perfectly chocolatey

My secret for a deep chocolate flavor

My recipe does one thing differently from others: not only do I use Dutch processed cocoa powder for its smooth flavor, I bloom it directly in boiling water before adding it to the batter. This concentrated contact intensifies the chocolate flavor and aroma much more effectively than the typical approach of adding hot water to the cake batter at the end. Don’t worry, though – if you can’t get your hands on Dutch cocoa powder, natural 100% unsweetened cocoa powder works too.

A close-up of a rich, moist chocolate cake with thick chocolate frosting. One large slice is being pulled out, revealing the cake’s dark chocolate layers and creamy filling. The cake sits on a white plate.

Step by step photos

Let’s talk through the very simple process of making this easy chocolate cake with photos to help you visualize everything (full recipe is in the recipe card below).

A glass bowl filled with smooth, melted chocolate ganache and a metal spoon inside, set on a light countertop with a beige and orange plaid cloth nearby.

Start with the ganache. Melt the cream and chocolate in 15 second increments in the microwave until smooth.

A glass bowl filled with smooth, glossy chocolate ganache being stirred with a metal spoon on a light marble surface. It looks thick and spreadable

Cover and let cool at room temperature until thick and spreadable.

A wooden bowl filled with mixed dry ingredients for cake on a light countertop, near a beige and red plaid kitchen towel and two eggs in the background.

For the cake, add the dry ingredients except the cocoa powder to a bowl (I recommend sifting to remove lumps) and whisk to combine.

A wooden bowl with flour, cracked eggs, and buttermilk being mixed for a chocolate cake recipe, ready for baking, on a beige countertop beside a plaid kitchen towel.

Add the eggs, oil and homemade buttermilk.

A wooden bowl filled with smooth cake batter and a metal whisk rests on a counter next to a beige and orange checkered cloth

Whisk gently until no lumps of flour remain.

A glass bowl filled with smooth, cocoa powder mixture sits on a light countertop next to a white and orange checkered cloth

Separately, mix the cocoa powder and instant coffee with boiling water to bloom to cocoa powder and bring out its flavor and aroma.

A wooden bowl filled with smooth yellow cake batter, topped with a splash of cocoa powder mixed with water. A beige towel with a checkered pattern is partially visible in the background.

Add the bloomed cocoa mixture to the remaining batter.

A wooden bowl filled with chocolate cake recipe batter, with a spatula resting in it. A beige and white checkered cloth is partially visible in the background.

Whisk gently until just combined; taking care not to over-mix. It will be a runny batter!

Divide the batter evenly between 2 8 or 9″ pans.

2 round cake pans with baked chocolate cake

Bake until just cooked; avoid overbaking as it can result in a dry texture.

A round chocolate cake layer on a marble surface with a large dollop of chocolate ganache in the center, ready to be spread

Once cooled, trim off the domes from the cakes. Carefully place one layer on a cake stand and add ganache on top.

A round chocolate cake covered smoothly with glossy chocolate ganache, sits on a white marble surface.

Spread the ganache evenly. Add the second layer and spread the ganache all over.

3 musts for a thick, smooth chocolate ganache

Ganache is the easiest frosting you can put on a cake as it is made with only 2 ingredients: chocolate and cream. However, some common mistakes can result in a grainy, lumpy or split ganache. Here are 3 tips to perfect it:

  1. Use the right kind of chocolate. You need semi sweet chocolate, or a mixture of milk and dark chocolate, for this ganache to firm up to a spreadable consistency. If you use all dark, it will be too firm. If you use all milk, it won’t thicken enough
  2. Make sure not to overheat the chocolate. The foolproof method is to heat the cream and chocolate in a double boiler (over a pot of boiling water), but you can also microwave in 15-20 second increments until the chocolate has just melted. Overheating can cause the chocolate to seize up and result in a grainy texture
  3. Let it set at room temperature. I know patience is hard, but this is the best way to cool ganache to the right consistency. Refrigerating will cool it too quickly and firm up at the edges, which will then create a lumpy texture. Cool it at room temperature for 1.5 to 2 hours, stirring gently every 30 minutes, and it will thicken up beautifully

Want an extra shiny ganache frosting like you see in the pictures? Use a blow dryer on the cake! Ganache can become duller as it sets, but you can use a blow dryer on the lowest setting, held at least 1 foot away at an angle, to gently warm it up so it becomes shiny again. Don’t spend longer than 10 seconds on a section, though.

A round chocolate cake with a glossy chocolate ganache frosting sits on a marble cake stand with a wooden base. A beige cloth with a checkered pattern is in the background.

Scaling this recipe

This recipe as it is makes a double layered 8″ or 9″ chocolate cake, but you can easily scale it according to your needs:

  • Divide each cake layer into 2 to get 4 total layers, and double the amount of ganache for a more frosting heavy cake
  • Halve the quantities to make a single layer cake as pictured below
  • Bake in a 9×13″ pan with the same quantities and turn it into a sheet cake
  • Use the batter to make cupcakes instead (baking time will depend on the size)
round chocolate cake covered with ganache frosting and cut into small slices, with some slices placed sideways
a chocolate cake on a marble cake stand with some slices removed to show the cross section. cake has 2 layers and shiny chocolate ganache frosting

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Final tips before you make it

  • Weigh the ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon. If you don’t have a scale, fluff up the flour and cocoa powder with a fork before adding to a measuring cup and leveling off. Never stuff flour into a measuring cup as you will add too much (which means dry cake!)
  • Always sift the flour and cocoa powder! Cocoa powder, in particular, can be lumpy if not sifted
  • Never overmix the cake batter. Always whisk gently and only until the ingredients are combined. Overmixing develops excess gluten, which can make the cake dense and tough
  • To get the baking time right, check with a toothpick inserted in the middle of the cakes around ~20 minutes. It should have light, moist crumbs on it (no wet batter). If there’s wet batter, bake longer. If it’s completely clean, the cake is overbaked and may be dry!
  • Let the cakes cool down for 10-15 minutes before you remove them from the pans. This is very soft and moist cake, and trying to handle it warm can cause it to break
Print
A slice of rich, moist chocolate cake made from an easy chocolate cake recipe, with a shiny chocolate ganache frosting between layers and on the outside, served on a white plate with a gold fork nearby.

Easy Chocolate Cake (Ganache Frosting!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 210 reviews

A fudgy, decadent chocolate cake made with 20 minutes of work! Basic ingredients (no sour cream), no mixer, and finished with an easy 2-ingredient ganache

Yield:12 servings

Prep Time:
15 mins
Cook Time:
25 mins
Cooling Time:
1 hr, 20 mins
Total Time:
2 hrs

Ingredients

Cake:

  • 2 cup all purpose flour (260g)
  • 1 1/2 cup granulated sugar (300g) – caster or superfine sugar work too
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup vegetable oil (130g)
  • 1 cup homemade buttermilk (240g) – make your own by mixing 1 cup milk (240g) + 1 tbsp vinegar, or use store-bought
  • 1/2 cup Dutch processed cocoa powder (50g)
  • 2 tsp instant coffee – can be reduced to 1 tsp or omitted entirely
  • 1/2 cup boiling water (120g)

Ganache frosting:

  • 1 cup heavy cream (240g)
  • 300g chopped semi-sweet chocolate – I use a mixture of dark and milk chocolate

Instructions

Ganache frosting:

  1. Start with the ganache so it can cool while you work on the cake. Add the cream and chocolate to a microwave safe bowl, and microwave in 15-20 second increments, stirring in between, until the mixture is warm and the chocolate has almost melted. It should continue to melt in the next 1-2 minutes. If it isn’t fully melted, microwave for another 10-15 seconds. Make sure not to overheat the chocolate as it can seize up
  2. Cover the bowl with a plate and rest at room temperature for ~1.5 to 2 hours, stirring gently every 30 minutes, until the ganache has thickened to a spreadable consistency*

Cake:

  1. Pre-heat your oven to 350F (conventional) and prepare 2 8″ or 9″ cake pans with parchment paper and butter / oil
  2. If making your own buttermilk, mix 1 cup milk with 1 tbsp vinegar, stir, and set aside
  3. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl until well combined. I recommend sifting the flour to make sure there are no lumps
  4. Break in the eggs, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together and no lumps remain. Take care to mix gently 
  5. In a smaller bowl or cup, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
  6. Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined. Do not overmix as that can result in a tough, rubbery cake. The batter will be runny, that’s totally fine!
  7. Divide the cake batter evenly between the prepared pans
  8. Bake at 350F for about ~20-25 minutes for 9″ pans, or ~23-28 minutes for 8″ pans, until a toothpick inserted into the center comes out with light, moist crumbs attached (no wet batter), and the cake springs back when gently poked. Avoid overbaking as that can result in a dry cake
  9. Let the cakes cool down for 10-15 minutes in the pans, and then carefully turn them out onto a wire rack. Trying to handle the cake while it’s still warm can cause it to break, so be careful!

Assembly:

  1. Once the cakes and ganache have cooled, it is time to assemble. Use a serrated knife to carefully trim off the domes from the cakes and make them even. Place one cake on a serving stand or turntable, and add 1/3 of the ganache. Spread it evenly with an offset spatula
  2. Add the second layer of cake on top, and cover with the remaining ganache all over, using the spatula to create a “brushed” rustic finish. If you want to avoid getting crumbs in the frosting, apply a thin crumb coating first, chill for 15 minutes, then apply the rest of the ganache. 
  3. Serve & enjoy!

Video Tutorial

Notes

  • Egg substitute: Eggs help emulsify the batter and give structural integrity to the cake, so I don’t recommend skipping them. However, if you want an egg-free alternative, try flax seed eggs instead (1 tbsp flax seed powder + 3 tbsp water to replace every egg)
  • Buttermilk: I always make my own buttermilk by mixing 1 cup whole milk with 1 tbsp vinegar or lemon juice. It will look clumpy, don’t worry. If you have sour cream or store-bought buttermilk on hand, you can use that instead
  • Cocoa powder: I strongly recommend Dutch processed cocoa powder for the best results, but you can use 100% unsweetened natural cocoa powder with no other alterations needed
  • Instant coffee: A small amount of coffee amplifies the chocolate flavor, and can’t be tasted separately. If you don’t have instant coffee, you can replace the 1/2 cup boiling water with 1/2 cup hot brewed or pressed coffee, or skip the coffee altogether
  • Chocolate for ganache: The ratios in this ganache are specifically for semi-sweet chocolate, or an equal mixture of milk and dark chocolate. I don’t recommend using all dark chocolate (it will become too firm) or all milk chocolate (it won’t thicken enough)
  • Cooling ganache: If you are in a rush, place in the fridge and stir gently every 10 minutes, scraping the sides, until the ganache reaches a spreadable consistency (should take ~30 minutes total). Be careful as refrigeration can cause parts of the ganache to become too firm, resulting in a lumpy texture
  • Make ahead and storage: You can make this cake ahead of time and keep it at room temperature with a cloche / glass lid on top of it for up to 2 days. If you need to store for longer, refrigerate the cake for 30 minutes until the ganache firms up, then cover it with cling wrap and refrigerate for up to 7 days. Bring to room temperature before serving, and store any cut cake in an air tight container
  • Freezing: You can cover the cake in cling wrap and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature to serve 

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Comments

  1. Fathima Ally

    Veru quick and easy to make, the cake is deliciously moist.

    1. Tamara

      Amazing cake, definitely my new go-to recipe.
      I was looking for a cake without a beater (ours broke) and found your recipe, I have made it about 4 times since and receive compliments every time (including a gluten free version which was delicious! Swapped the flour for a gf flour blend).
      Thank you for putting smiles on people’s faces 😊

      1. Shiffali Gupta

        Hi
        Can I make it as just one cake ( half all the ingredients ) and not two layers…
        Baking scares me. lol.

        1. Zoha Malik

          Yes you can!

      2. Zoha

        you are very welcome!

    2. Zoha

      You are so kind – thank you!!

  2. Annie

    I made this chocolate cake. It was the yummiest chocolate cake I ever baked. It was so easy to prepare. Thank you, Zoha.

    1. Zoha

      Yay!! Thank you so much, Annie!

  3. Heather

    I made this cake for the first time today and it’s absolutely delicious! My dinner guests all loved it. Zoha’s amazing recipe comes together so quickly and easily- I’m sure to be making again soon!

    1. Zoha

      Made my day! It’s an honor to be a part of your dinner <3

  4. Neha

    The flavor and texture came out perfectly! So easy to follow and so delicious, this is for all sweet tooth levels for sure

    1. Zoha

      :’) Thank you SO much!!

  5. Suha A

    I made a simple chocolate cake for the first time using Zoha’s recipe. Being a chocolate lover myself and my family being one too, this was a must try! I had all the ingredients available at home, and for the chocolates I used semi sweet chocolate chips. The cake turned out so soft and spongy as Zoha shows in her video. I even made homemade buttermilk using her method. The cake baked perfectly; I followed the same baking time and temperature. This recipe was so simple and easy to make. My family devoured it within 24 hours!

    1. Fly

      this is the easiest and most delicious chocolate cake ever!
      don’t hesitate. bake!

      1. Zoha

        AWW thank you!

    2. K

      How do you recommend storing this cake if you wanted to bake it and then eat it the next day for a party?

      1. Dee

        Delicious moist cake made from pantry staples. I added a splash of vanilla and doubled the recipe using 2 9” round cake pans. Made the ganache with a dark chocolate bar from Trader Joe’s. Thanks for sharing this wonderful adaptable recipe!

        1. Wendy

          I’ve got this cake in the oven right now and just realized there was no vanilla in the recipe, which is highly unusual for chocolate. Hope it wasn’t an oversight. I’m sure I can balance it with the frosting, anyway.

          1. Zoha

            Not an oversight! Should be ok 🙂

      2. Zoha

        You can bake the cake and wrap it cling wrap after it comes to room temperature. Keep at room temp overnight, frost the next day and serve!

    3. Iqra Ghafoor

      It was my first ever try to bake a cake. that too without oven.it turned out super delicious. Thank you for the recipe

      1. Zoha

        Wow!! So happy you baked a cake and liked it 🙂

    4. Zoha

      Wuhu!!! Exactly what I was hoping for! <3

  6. Naila

    This recipe is amazing
    My kids love the flavor
    I have a question..can i double the recipe and use your black forest cake frosting recipe? For decorating

    1. Zoha

      Yes, absolutely! That’s why this recipe is so versatile – you can use it as a base for any kind of chocolate cake you want to make.

  7. ibakethings

    one of my favorite cakes. very light – perfect for when you’re craving something chocolaty but don’t want to over indulge.

    1. Alexa

      Don’t we need Vanilla extract in this recipe?

      1. Zoha

        No you don’t but you’re welcome to add some 🙂

        1. Rashmi Raju

          I absolutely love your cake recipe. I made a single layer cake and tweaked the recipe a bit . It’s a real winner. Thank you so much for sharing your recipe Zoha.

          1. Zoha Malik

            Thank you so much, Rashmi! Love hearing that

        2. Ria

          I have a question, why the measurement of flour is 2 cups or 260g? While all I know that 1 cup is 250g? So what is the right amount of flour?

          1. Zoha

            hi Ria. Different ingredients have different densities and so 1 cup of one ingredient will have a different weight in grams than 1 cup of another ingredient. the measurements provided are correct

    2. Jennorenno

      Delicious and moist! was such a crowd pleaser. I made this cake about a month ago when the recipe was still a single layer cake. Can you remind me if the measurements were still the same as the current recipe or did you double the measurements for the two layers? Thank you.

      1. Zoha

        Hi! For a single layer, just halve all the quantities 🙂 This is noted in the blog post, too!

    3. jasjeev kaur

      I have made this cake thrice since I found this recipe and must say, the best chocolate cake ever I baked. This has become my go-to recipe now. Thanks for such detailed instructions.

    4. Celeste Dsouza

      This was literally sooo super easy to make and tasted AMAZING!!! ❤️❤️

      1. Zoha

        Thanks so much!

    5. Namra Ahmad

      I made this several times. It comes out so moist and yummy that everyone around me wants this everyday. 😂
      Can’t wait to try other recipes of yours ♥️
      Thanks for sharing the yummiest recipe’s with us. Stay blessed and happy forever 🥰💕

      1. Zoha

        Thank you for trusting my recipe! Means the world to me

    6. Rida

      best n easiest chocolate cake recipe I’ve ever tried and remained permanent. quick solutions to cravings. loved it♥️
      For invention, i tried replacing flour with oats and it turned wow.

    7. Malieka

      Can I replace cocoa powder with some more coffee?

      1. Maria Nuñez.

        My favorite, definitely. I’ve made it many times. I love how easy it is to prepare, and it’s my son’s favorite. I fell in love with it the moment I read the recipe. I love the flavor, texture and the softness. Wow! Forever. I love your recipes. Congratulations on everything!

        1. Zoha

          Aww, thank you so much Maria 🙂

      2. Alba

        Made this cake for an impromptu family visit and it was an amazing hit. Will be making this again and again!☺️

        1. Zoha

          Thank you so much, Alba!!

      3. Natalie

        This is a **chocolate** cake recipe. If you feel the need to replace the cocoa powder, find a recipe for vanilla cake, bc you can’t make a significant change like that and end up with an edible result.
        This question makes no sense, tbh. Honestly, why bother without the cocoa powder?

        1. Gohar

          maybe he/she want to make a cake which tastes like coffee.

          1. Ayesha

            Hi Zoha, I have one thing to say and one thing to ask.
            Firstly, when it comes to your recipes, I’m 100% sure that I can bake best. Thanks for being you. ♥️
            And 2nd I wanna try this cake today and I was wondering if I can skip coffee bcz my parents don’t love aroma or tase of coffee even they can sense a small pinch of it in anything. So, can I?

          2. Zoha Malik

            Hi Ayesha! Thank you. Yes, you can just omit the instant coffee.

          3. Maria Nuñez.

            My favorite, definitely. I’ve made it many times. I love how easy it is to prepare, and it’s my son’s favorite. I fell in love with it the moment I read the recipe. I love the favor, texture and the softness. Wow! Forever. I love your recipes. Congratulations on everything!

        2. Kris

          Awesome recipe! Deliciously chocolatey and not too sweet! Loved it.

          1. Nayla

            Hi Zoha.
            when i mixed my cocoa with boiling water, it climbed together.
            whilst mixing into the batter it left specks of cocoa. I doubled checked the measurements.
            could it be the cocoa?

          2. Zoha Malik

            Hi Nayla! yes, it is possible the cocoa powder had small lumps in it if you didn’t sift it. You can use a whisk to whisk for a few seconds to break them down!

          3. Aneeqa Arshad

            hey@zoha I tried your half chocolate cake recipe and you said in the video that mix cocoa and coffee in the hot water to bloom but your mixture is thin and my mixture of these are too thick
            boiling water is 120g and I’m doing with 60g
            can you tell me where is the problem?

          4. Zoha Malik

            Hi Aneeqa! It should be ok to just proceed anyway. I suspect you may have added too much cocoa?

        3. Khushboo

          I’d been craving chocolate cake all week and decided to try this recipe since it’s super straightforward and I happened to have all the ingredients. Let me tell you – this is the first time I’ve ever baked something from scratch and it tasted absolutely delicious. Amazing recipe. Love love love it bc it wasn’t time consuming which helped with a toddler hanging on my leg the entire time! My family said it’s the best chocolate cake they’ve ever had. I didn’t have baking soda so I subbed for extra baking powder and it didn’t make a difference. Thanks, Zoha!! Can’t wait to try some of your other recipes.

      4. Zoha

        Oh no – you can’t make that swap!

    8. Zoha

      So happy to hear you enjoyed it! 🙂

      1. Divya Moolchandani

        hi zoha
        can we use 2 of 6inch tins?
        pls advise

        1. Zoha

          Hi Divya! This will probably be too much batter for 2 6″ cakes, so I cannot recommend that. If you wanna make a very small cake, halve all quantities, divide the batter between 2 6″ pans and bake until done (toothpick test!). The cake will be smaller but have the right ratio of cake to frosting

      2. divya v moolchandani

        hi can u pls share recipe for this same choc cakr for 6 inch tin
        thanks

        1. Zoha

          I recommend halving all the quantities for a 2 layered 6″ cake; baking time might be different too so you can always do a toothpick test!

      3. Aisha

        Hi I was Wondering would I be able to make this in 6 inch tin ?

        1. mxhree

          Hi there, so I have an oven with no temperature setting. It has the heat setting such as low, medium low ,high low,and just like that so what should i put it to high or medium or maybe even low?

      4. Virangna

        Zoya, this recipe is good! Thank you so much for sharing it with the world!

      5. Elizabeth

        Hi, so sometimes the cake comes out with it seems like little pebbles, I see it when I cut into it, idk if it’s from the flour but what could that be, it happens every time I make it, please let me know what it could be, thanks!!

        1. Mandy

          I sifted the dry ingredients like she suggested.

        2. Jahnavi

          Hi Zoha, this recipe looks delicious! I only have one 26cm pan at the moment. Would I be able to make this quantity in one pan only and cut the cake horizontally to create two layers? Would I need to adjust the baking time?

          1. Zoha

            Hi Jahanavi! It’s a lot of batter for one pan and the cake won’t bake evenly, unfortunately. You can halve all quantities and make a single layer cake instead, or bake in 2 turns

        3. Zoha

          Hi there! It might be cocoa powder actually. Are you sifting the dry ingredients?

          1. Najia

            This is the best chocolate cake I have ever tried. I have made it multiple times and it’s always perfect. Anyone who taste it ask for the recipe and I have forwarded the link to this recipe so many times. So easy yet perfect taste.

      6. Julie A. Neutzman

        Amazing chocolate cake Zoha!

        1. Tooba Badar

          How should i adjust the temperature if i want to bake this in 3 6in cake pans?

          1. Zoha Malik

            Temperature will be the same but baking time might be a slightly different – please use a toothpick to check!

        2. Mara

          Hey! I tried it twice and it is super delicious.
          Can I make cupcakes from it? How many will this recipe make for a party?

          1. Zoha

            Hi there! yes you can make cupcakes. quantity will depend on how big the cupcakes are

        3. Sboza

          hi Zoha, a quick one, will this cake do well in layering, in terms of structure, or is it too soft

        4. Zoha

          Thank you Julie!

      7. Sarah Jayne Love

        I’ve made this twice now and it is truly supreme. I added a dark chocolate bar to the batter both times to bump up the decadence and WOW. Topped with fresh strawberries and toasted chopped peanuts for a crunch?! Insane.
        Thank you for this wonderful recipe!

        1. Sally

          Hello Sarah, I’m going to be making this cake this weekend and I’m just curious to know, how much grams of dark chocolate did you add to this cake recipe? And how much cocoa solids did you use?

          1. Nayla

            When i mixed the cocoa with coffee and boiling water it became like a lump. I couldn’t fold it in the flour batter. What could be the reason?

          2. Zoha Malik

            Hi Nayla! That’s strange – are you sure the quantities were correct? Was the water actually hot?

      8. Renee

        Absolutely delicious and so easy to make!! I’m so happy I came across this recipe. Definitely will keep for the future.

        1. Susan

          definitely going to be my favourite chocolate cake from now on, I accidentally bought almond chocolate milk so used that, and a bar of orange chocolate. so easy and straightforward on beating, it’s delicious 😋

        2. Cynthia

          Love it! So light and moist. Will definitely make again. I made cupcakes.

          1. Shanaya

            easy and very helpful
            thankyou for making this easy to bake …. love it

          2. Gianna Iuele

            How many cupcakes did this recipe make and how long did you cook them for

          3. Zoha

            Thank you Cynthia!

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