The Best Chocolate Cake with Chocolate Ganache

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The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It’s topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

The Best Ever Chocolate Cake with Ganache

This is the easiest, one-bowl, five-minute chocolate cake from scratch you’ll ever make. I originally posted this recipe August 27, 2012 and in that time, there have been thousands of very satisfied readers out there who swear by this cake.

If you’re addicted to cake mix, you can break free. I’ve been there. I made this chocolate ganache cake without a mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.

I’m the first to admit that cake mixes can be great because they’re convenient, the results are nearly guaranteed, and they produce moist and light cakes.

But this chocolate cake with chocolate ganache frosting does the same. Except it’s darker, richer, and more intensely chocolaty than a cake mix chocolate cake, which is a good thing if you like a nice dark, deeply chocolaty, chocolate cake.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

One way in which I kept this homemade chocolate cake moist was by adding yogurt, which can be replaced with sour cream if that’s what you have on hand. Just don’t use light or fat-free yogurt or sour cream.

Use thicker or Greek-style full-fat yogurt. You’re making a moist chocolate cake recipe, not diet food, so forego the watery diet yogurt.

I also kept the use of baking powder to a bare minimum because I find it dries out cupcakes, muffins, and cakes. This moist chocolate ganache cake recipe uses just enough to give the cake lightness and lift so that it isn’t confused with the denser and flatter chocolate slab that we all know as a brownie.

Finally, I do love butter and will almost always choose butter over oil in baking; except when baking a cake. Oil produces a moister cake in my experience.

And since all that lovely buttery flavor is going to be masked anyway from the cocoa powder, you’re not giving up anything in the flavor department and gaining worlds in the moisture category by using oil rather than butter. A win-win for oil.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

What is Ganache?

Not sold on this easy chocolate cake recipe yet? Allow me to sell you on the chocolate ganache frosting.

Ganache is made by heating cream and pouring it over chocolate and I kept this ganache super simple by heating the cream in the microwave. You could heat it over the stove, but why bother?

The beauty of the ganache frosting is that even after it sets up, it still has a juicy quality to it in comparison to, say, buttercream frosting, which can become a bit hardened around the edges after it’s been exposed to air for a few hours. Crunchy frosting is never a good thing.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

What’s in Chocolate Ganache Cake? 

For this easy homemade chocolate cake with ganache, you’ll need: 

  • Egg
  • Granulated sugar
  • Yogurt
  • Canola oil
  • Vanilla extract
  • Brewed coffee
  • Cocoa powder
  • All-purpose flour
  • Baking soda and baking powder
  • Salt

And for the chocolate ganache frosting, you’ll need:

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

How to Make Chocolate Ganache Cake

If making chocolate cake with chocolate ganache sounds like a hassle, it’s not! Here’s an overview of how the ganache cake is made:

  1. Make the cake: Whisk together the egg, sugar, yogurt, oil, and vanilla.
  2. Add in the cocoa powder and coffee and stir to combine.
  3. Then add in the rest of the ingredients and whisk until just combined.
  4. Pour the homemade chocolate cake batter into a greased 9×9-inch baking pan and bake until a toothpick inserted in the middle comes out clean.
  5. Make the ganache: Once the chocolate cake is out of the oven, make the chocolate ganache frosting. Heat the heavy cream in the microwave until just starting to boil, then pour over the chocolate chips.
  6. Let it stand for about a minute before whisking to combine.
  7. Stir in the vanilla extract, then let the chocolate ganache cool for around 10 minutes to thicken up.
  8. Once the homemade chocolate cake is completely cool, pour over the ganache frosting. The frosting will need about 30 minutes to set up before you can dig in. 
The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Can I Use Another Type of Chocolate for the Ganache? 

There’s no sugar added to the ganache, so it’s only as sweet as the chocolate you select, which in my case was semi-sweet chocolate chips. Go as milky or dark as you enjoy.

If you don’t have chocolate chips, you can chop a bar of chocolate instead. 

Do I Have to Use Brewed Coffee in the Batter? 

The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor.

I highly recommend using coffee in the chocolate cake batter, but use water if you must. 

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Can I Make This Recipe as a Layer Cake?

Many readers have asked me if they can make this easy chocolate cake recipe as a double layer cake, as a bundt cake, and so on, and the answer to all of those questions is that I’ve only made the cake exactly as the recipe is written below.

However, I have had readers write in the comments that they’ve doubled the cake recipe, baked in a 9×13-inch pan, cut the cake in half, doubled the ganache recipe, added ganache on top of the bottom layer, topped with the other half of the cake, and added more ganache on top.

Definitely give the comments section a read if you have a very specific question about turning this chocolate ganache cake recipe into anything other than a 9×9-inch square cake. And if you do switch up this recipe and are successful, please leave a comment so you can help future readers! 

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Can I Make This Recipe Into Cupcakes? 

Yes, that will likely be fine. Cupcakes generally take about 20 minutes to bake, but some are done in 18 minutes, but baking times vary depending on how full you fill your cupcake liners, your oven and climate, and so forth.

Can I Make This Recipe in a 9-Inch Round Cake Pan? 

A 9-inch round cake pan is probably okay, but just make sure when you’re filling it that it’s not getting too full.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Can I Use an 8×8-Inch Baking Pan? 

No, an 8×8-inch pan will be a little small and the cake could overflow unless you discard a bit of batter. You need to use a 9×9-inch pan for this recipe, if possible. 

Can I Double This Recipe? 

Yes, this homemade chocolate cake recipe doubles quite easily. Just note that if you double the ingredients you’ll need to bake this homemade chocolate cake in a 9×13-inch pan.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Can I Substitute the Eggs in This Recipe? 

I’ve only made the chocolate ganache cake as written, so I can’t speak to whether an egg substitute (like a flax or chia egg) would work. If you use an egg substitute, please leave me a comment so I know what does / doesn’t work! 

Should I Refrigerate Homemade Chocolate Cake? 

Once the chocolate ganache frosting is on the cake and it’s had 30 minutes at room temperature to set up, yes, I refrigerate the leftover cake I have.

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

Tips for the Best Chocolate Cake

Coffee temp: When adding the brewed coffee to the cake batter, note that it can be any temperature other than piping hot. If you add the coffee while it’s still hot, you’ll scramble the egg! 

Ganache add-ins: I typically use vanilla extract in the ganache frosting, but feel free to spike your ganache with a couple tablespoons of bourbon, rum, Kahlua, or a complementary liqueur. 

Freezer tip: Note that the unfrosted homemade chocolate cake can be stored in an airtight container at room temperature for up to 5 days, or it can be frozen and thawed for later. If freezing the chocolate cake, I recommend making a fresh batch of chocolate ganache frosting just before you plan on serving it. 

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

What Readers Are Saying

To say this chocolate cake with ganache is a reader favorite is an understatement. If you keep scrolling to the bottom of this post, you’ll find almost 700 comments from readers who have made this recipe!

Here are just a handful of 5-star reviews readers have left on this ganache cake recipe:

I made this chocolate cake for my granddaughters 18th birthday. It was absolutely delicious!” — Jackie

Love this cake! My go to chocolate cake recipe when it’s just my husband and myself and we NEED cake!! Also besides the size, I love it is no mixer needed.” — Sharon R.

Best chocolate cake I’ve ever eaten. Perfectly balanced as all things should be. The ganache quality depends on the quality of the chocolate you use so pick a chocolate you love the taste of!” — GR

“This is one of the best chocolate cakes I’ve ever had. Rich, decadent, moist, chocolatey just as described. I have found my new go to recipe and I am never looking back.” — Lidia

This recipe is AMAZING!! And so simple to make! My mom was the first to try this out and she loved it so much, she froze a piece for me for a couple of months, and when I had it, it was so moist and decadent, it felt like it had been made that very same day! Definitely a keeper, thank you so much :)” — Roshni

The Best Homemade Chocolate Ganache Cake — This truly is the best homemade chocolate cake EVER. It's topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

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4.57 from 497 votes

Chocolate Ganache Cake

By Averie Sunshine
This truly is the best homemade chocolate cake EVER. It's topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands on prep.
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 12
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Ingredients  

Chocolate Cake

  • 1 large egg
  • 1 cup granulated sugar
  • 6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
  • ¼ cup canola or vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ½ cup brewed coffee, room temperature or warm*
  • ½ cup unsweetened natural cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt, optional

Chocolate Ganache

  • 9 ounces semi-sweet chocolate, about 1 1/2 cups semi-sweet chocolate chips
  • ¾ cup heavy cream or half-and-half
  • 1 teaspoon vanilla extract**

Instructions 

  • Cake
  • Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  • In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
  • Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
  • Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
  • Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.
  • Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.
  • Chocolate Ganache
  • Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  • In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
  • Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  • Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
  • Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
  • Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Notes

  • Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.
  • *Note about the coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.
  • **Or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur.

Nutrition

Serving: 1, Calories: 372kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Cholesterol: 33mg, Sodium: 238mg, Fiber: 2g, Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    I have this cake in constant supply and have been baking it for months especially since it freezes great. I do add extra chocolate chips to thicken my ganache a bit more and refrigerate it to cool it faster. I always have sour cream in stock so this is what I use in place of yogurt. I also use 1 full tsp. of instant coffee per 1/2 cup of coffee when I do not have leftover brew. I double the recipe to make cupcakes for bake sales and it is the first baked goods to be sold for a good price.
    This is truly the best chocolate cake and easy to make.
    Thank you Averie!

    1. Thank you for sharing all the ways you’ve made this cake and tricks and things you do from extra choc chips and refrigerating it to sour cream rather than yogurt and your coffee ratios, too. And that you make it as cupcakes by doubling the recipe. This is all so helpful for others who will read this one day. I am so happy that you love this cake and that it’s The Best for you (me too!)!

  2. 5 stars
    This cake came out amazing. I made it gluten free by using 3/4 cups GF flour and a 1/4 cup almond flour. You really couldn’t tell it was GF. I only have an 8 by 8 pan, so ended up baking mine quite a bit longer – maybe another 15-20 minutes. The toothpick was not coming out clean and I finally decided to stop baking it for fear I would over-bake. Delicious! And my first time making ganache icing.

  3. 5 stars
    This cake came out amazing. I made it gluten free by using 3/4 cups GF flour and a 1/4 cup almond flour. You really couldn’t tell it was GF. I only have an 8 by 8 pan, so ended up baking mine quite a bit longer – maybe another 15-20 minutes. The toothpick was not coming out clean and I finally decided to stop baking it for fear I would over-bake. Delicious! And my first time making ganache icing.

    1. Thanks for the 5 star review and I’m glad that you were able to successfully make this GF and that you couldn’t really tell! And that you trusted your gut with baking longer – but not TOO long! Glad it was delicious!

  4. Hello Averie- Love this recipe! Wanted to make cupcakes this time. Are there any changes to convert to cupcakes? Thank you for all of your wonderful recipes.

    1. I know many readers have made this recipe as cupcakes without any recipe alterations. I would just bake them about 22 mins, maybe more, depending on how they look but that’s a standard jumping off time for cupcakes, 22-24 mins.

  5. Hello Averie, Is the 6oz sour cream ingredient a weight or volume ingredient? I see your other ingredients for this cake are volume so I was unsure whether to use the 6oz mark on a liquid measure cup or find out the volume of 6oz of sour cream by weight?

  6. 5 stars
    Hi, I just made this recipe, delicious!  Thank you for the fabulous recipe.  I used whipping cream  for the ganache, let it cool, then whipped it a bit for more of a “frosting” effect.  I loved the cake so much, as you said, soft and moist that I was wondering if this recipe could be adapted to a banana cake with the Ganache frosting (or a “Snickerdoodle” cake, etc.).  Have you tried  altering flavors with this recipe?  I was worried about upsetting the balance of the cake by  removing all the dry  powder of the cocoa powder and adding banana…   As I understand baking is a science.  Thanks in advance for your input.

  7. 5 stars
    Hi, I just made this recipe, delicious!  Thank you for the fabulous recipe.  I used whipping cream  for the ganache, let it cool, then whipped it a bit for more of a “frosting” effect.  I loved the cake so much, as you said, soft and moist that I was wondering if this recipe could be adapted to a banana cake with the Ganache frosting (or a “Snickerdoodle” cake, etc.).  Have you tried  altering flavors with this recipe?  I was worried about upsetting the balance of the cake by  removing all the dry  powder of the cocoa powder and adding banana…   As I understand baking is a science.  Thanks in advance for your input.

    1. Thanks for the 5 star review and I am glad you loved the cake and your frosting with whipping cream sounds great!

      If you love this sort of texture for a banana cake, make this one https://www.averiecooks.com/upside-banana-bread-cake/ or this one https://www.averiecooks.com/banana-bread-bars-with-vanilla-bean-browned-butter-glaze/ They both use the same base recipe but one has the upside-down effect and the other is glazed. They are both cake-like and excellent. Banana cakes are never going to be as light and airy as other cakes because bananas are wet and heavy-ish inherently in baking. But those two cakes are my wonderful!

  8. Hello!

    Could I please check with you if the chocolate chips should be 9 ounces as written in the recipe (but which is equivalent to 1.125 cups) or it should be 6 ounces (which is 1.5 cups as written)?

    Also, I’ve read on some other websites that they crumb coat the ganache onto the cake but I note that it’s not mentioned here. Is there a particular reason as to why we can omit this step?

    Thank you.

    1. Go with 9 ounces, which is about 1.50 cups

      Because chocolate chips vary in size, the amount you can pack into a measuring cup will vary from brand to brand. Most bags of chips are 12 ounces these days. Use 3/4 bag, or about 9 ounces. You can always change the consistency later of the ganache but adding more/less cream.

  9. 5 stars
    Made this absolutely delicious chocolate ganache cake today for my husband, omg amazing this is our favorite for sure. Thank you so much Averie for all your delicious recipes. Julie T.

  10. 5 stars
    Made this absolutely delicious chocolate ganache cake today for my husband, omg amazing this is our favorite for sure. Thank you so much Averie for all your delicious recipes. Julie T.

    1. Thanks for the 5 star review and I am glad to hear that this is your favorite! It’s my favorite chocolate cake too :)

  11. 5 stars
    I’ve made this a few times in the past and I love it! I do always have to bake it a few minutes less so I suggest checking it early, around 22-23 minutes. For those interested in making cupcakes, I can say that doubling this recipe resulted in 30 cupcakes and they took exactly 15 minutes to bake at 350. Sometimes I do the ganache and sometimes I do a chocolate buttercream frosting. It’s delicious either way, you can’t lose.

  12. 5 stars
    I’ve made this a few times in the past and I love it! I do always have to bake it a few minutes less so I suggest checking it early, around 22-23 minutes. For those interested in making cupcakes, I can say that doubling this recipe resulted in 30 cupcakes and they took exactly 15 minutes to bake at 350. Sometimes I do the ganache and sometimes I do a chocolate buttercream frosting. It’s delicious either way, you can’t lose.

    1. Thanks for the 5 star review and glad that you’re made this recipe many times, as a cake and cupcakes, and with different frosting options. All ovens run differently so yes it’s always good to check early, often, and sometimes things need more time in one oven versus another.

  13. 5 stars
    Baked this many times and it is my favorite! I was always afraid to make a ganache until this recipe. I bake it, cut it into pieces and freeze on a cookie sheet. Cake and frosting turns out wonderful. Thank you for this recipe.

  14. 5 stars
    Baked this many times and it is my favorite! I was always afraid to make a ganache until this recipe. I bake it, cut it into pieces and freeze on a cookie sheet. Cake and frosting turns out wonderful. Thank you for this recipe.

    1. Thanks for the 5 star review and glad this is your favorite cake! And that you were able to get over your fear of ganache, too, and that it comes out great for you!

  15. Can I use cake flour instead of all-purpose flour? What difference will it make to the texture of the cake?

    1. I don’t know, I haven’t tested cake flour here. Just use AP flour, it works amazing and this cake is a reader favorite as written!

  16. Could I change this to a Coffee Cake ? If so would I replace the Cocoa Powder with additional Flour?

  17. 4 stars
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    1. Thanks for the 5 star review and glad this was a great cake for you all on a very special birthday for your granddaughter!

  18. 5 stars
    INTERACTIVE FLAT PANEL
    Interactive LEDs give you full mouse control of your PC or MAC from the large LED touch screen. Control any application that
    is running on your computer and use our software to annotate, collaborate cast and more. Onboard Android gives you access
    to 100s of Apps to install onto the LED from the TouchIT App Store. The LED comes with 10pt Multi-Touch, 3 Year On Site
    Warranty (USA & Canada) and a 50 000 hour lifespan.

  19. 5 stars
    I made this recipe as a Bundt cake! I doubled the recipe and let it cooked for about an hour at 350. Turned out great! 

  20. 5 stars
    I made this recipe as a Bundt cake! I doubled the recipe and let it cooked for about an hour at 350. Turned out great! 

    1. Thanks for the five star review and I’m glad that this worked great doubled and baked as a bundt! Thanks for sharing what you did and that it worked great!

  21. 5 stars
    Love this cake!  My go to chocolate cake recipe when it’s just my husband and myself and we NEED cake!! Also besides the size, I love it is no mixer needed. 

  22. 5 stars
    Love this cake!  My go to chocolate cake recipe when it’s just my husband and myself and we NEED cake!! Also besides the size, I love it is no mixer needed. 

    1. Thanks for the 5 star review and glad that this is your go to cake recipe when you just NEED cake! I have those moments too 😊

  23. Hi Averie,
    I will be making this cake tomorrow for a friends birthday. Do you prefer lining the pan with foil or butter and flouring the pan. Also, how do you slice it so neatly, as pictured?
    Thanks!

  24. 5 stars
    This cake was scrumptious and super easy. I thought I had the best chocolate cake recipe from my friend’s grandmother in the 70’s. We made it for every kid’s birthday. It is so similar to your recipe only you throw the ingredients into a mixer bowl and after it’s mixed, add the coffee. It is for a 9 x 13 pan. The only changes are no yogurt or sour cream but a half cup of milk. The cocoa is 2/3 cup. All the rest of the ingredients are double yours. The weird ingredient is one tablespoon of Crisco shortening. I do not know why. I add a tsp. of espresso powder if I have it and usually make vanilla icing. The cake stays moist as the days go on. Thanks so much for your wonderful recipe. It was perfect in my glass Pyrex pan.

  25. 5 stars
    This cake was scrumptious and super easy. I thought I had the best chocolate cake recipe from my friend’s grandmother in the 70’s. We made it for every kid’s birthday. It is so similar to your recipe only you throw the ingredients into a mixer bowl and after it’s mixed, add the coffee. It is for a 9 x 13 pan. The only changes are no yogurt or sour cream but a half cup of milk. The cocoa is 2/3 cup. All the rest of the ingredients are double yours. The weird ingredient is one tablespoon of Crisco shortening. I do not know why. I add a tsp. of espresso powder if I have it and usually make vanilla icing. The cake stays moist as the days go on. Thanks so much for your wonderful recipe. It was perfect in my glass Pyrex pan.

    1. Thanks for the 5 star review and glad this cake trumps your 70s recipe for chocolate cake! In my opinion, sour cream or yogurt are superior to milk because they will add moisture and lift to the cake in a way that milk just can’t.

  26. The cake was amazing! Made 2 layered cake with this recipe! <3 I want to try if it can be a cupcake. Have you tried doing cupcakes with this recipe?

  27. 5 stars
    Best chocolate cake I’ve ever eaten. Perfectly balanced as all things should be.

    The ganache quality depends on the quality of the chocolate you use so pick a chocolate you love the taste of!

  28. 5 stars
    Best chocolate cake I’ve ever eaten. Perfectly balanced as all things should be.

    The ganache quality depends on the quality of the chocolate you use so pick a chocolate you love the taste of!

  29. 4 stars
    I Like Chocolate Cake. Your information is Really True and Its Very Useful for Making Chocolate Cake With Chocolate Ganache . Awesome Recipe, I Will Try at Home. Thanks For Sharing articles.

  30. 4 stars
    Oh man the first time I made this it came out amazing! However the second and third time for some reason it’s sinking in the middle :(

    Any idea as to why that can happen?

    Thank you <3

  31. 4 stars
    Oh man the first time I made this it came out amazing! However the second and third time for some reason it’s sinking in the middle :(

    Any idea as to why that can happen?

    Thank you <3

    1. Possibly you are undermeasuring the flour, your baking powder/soda are a bit older, or you aren’t baking long enough and the internal temp isn’t hot enough to ever “set” the cake.

  32. 5 stars
    This is one of the best chocolate cakes I’ve ever had. Rich, decadent, moist,  chocolatey just as described.  I have found my new go to recipe and I am never looking back. I doubled the recipe and made a two tiered cake with the chocolate ganache both as a filling and poured over the cake. No alterations to the recipe – followed it exactly then topped the cake with sliced strawberries. I am so in love with this cake I might make it again as soon as it’s finished 

  33. 5 stars
    This is one of the best chocolate cakes I’ve ever had. Rich, decadent, moist,  chocolatey just as described.  I have found my new go to recipe and I am never looking back. I doubled the recipe and made a two tiered cake with the chocolate ganache both as a filling and poured over the cake. No alterations to the recipe – followed it exactly then topped the cake with sliced strawberries. I am so in love with this cake I might make it again as soon as it’s finished 

    1. Thanks for the 5 star review and glad this was one of the best chocolate cakes you’ve ever had! And that you’re loving it so much you may make it again soon!

  34. 5 stars
    This cake is awesome! I only changed one thing and used light olive oil or avocado oil instead of canola for a healthier fat. Otherwise, it is our new favorite! Already made 4 of them. 

  35. 5 stars
    This cake is awesome! I only changed one thing and used light olive oil or avocado oil instead of canola for a healthier fat. Otherwise, it is our new favorite! Already made 4 of them. 

    1. Thanks for the 5 star review, glad you lovd this, and good to know you had success with using other oils!

  36. 5 stars
    I trusted you on the addition of coffee in this cake recipe! I used my special dark blend…..You are absolutely correct, you don’t taste coffee, but it does enhance the chocolate flavor, and that is a great thing! I just love your website, I plan on baking my way through your wonderful recipe offerings!

  37. 5 stars
    I trusted you on the addition of coffee in this cake recipe! I used my special dark blend…..You are absolutely correct, you don’t taste coffee, but it does enhance the chocolate flavor, and that is a great thing! I just love your website, I plan on baking my way through your wonderful recipe offerings!

    1. Thanks for the 5 star review and I am glad you trusted me on the coffee and that you found my assessment correct in that you don’t taste it. I am glad you love my site and plan on baking your way through it! You have about 1500 more desserts to go :)

  38. 5 stars
    Doubled and baked in 9×13. Added a few minutes to cooking time. Excellent flavor. Everyone loved it. Thanks for the recipe.

  39. 5 stars
    This cake is simple and FABULOUS!!! Truly our new favorite cake. It’s not too sweet and is truly for chocolate lovers. I added some sliced almonds on top for some flare. My husband, who is a dessert fanatic made me put the recipe in our “book of favorites!!” This made our snow day so worth it!!

  40. 5 stars
    This recipe is AMAZING!! And so simple to make! My mom was the first to try this out and she loved it so much, she froze a piece for me for a couple of months, and when I had it, it was so moist and decadent, it felt like it had been made that very same day! Definitely a keeper, thank you so much :)

  41. 5 stars
    This recipe is AMAZING!! And so simple to make! My mom was the first to try this out and she loved it so much, she froze a piece for me for a couple of months, and when I had it, it was so moist and decadent, it felt like it had been made that very same day! Definitely a keeper, thank you so much :)

  42. 5 stars
    If I could give a hundred stars, I would. I’ve made this recipe several times and I wake up craving it. And I’m not really a sweets person, so there you go. This is hands down the best and easiest chocolate cake recipe. I’ve made variations that use poppy-seed oil, grape-seed oil and almond oil. The grapeseed was fantastic. Play with it. I’m going to make a black forest chocolate cake with it, totally against traditional recipes because where I live (in Austria), moist, stick-to-your fork cakes are an anomaly.

  43. 5 stars
    If I could give a hundred stars, I would. I’ve made this recipe several times and I wake up craving it. And I’m not really a sweets person, so there you go. This is hands down the best and easiest chocolate cake recipe. I’ve made variations that use poppy-seed oil, grape-seed oil and almond oil. The grapeseed was fantastic. Play with it. I’m going to make a black forest chocolate cake with it, totally against traditional recipes because where I live (in Austria), moist, stick-to-your fork cakes are an anomaly.

    1. Thanks for the 100 star review :) if you could! I am glad you love this cake and that it’s the best and easiest! Interesting report on the various oils you’ve tried using in it and that you really enjoyed it with grapeseed. I’m sure the black forest version will be delicious! I love super moist, stick to your fork cakes and any others, well, not so much.

  44. 5 stars
    I made this exactly as the recipe that is given. Yes it’s a winner. Its super easy, no need to get out a mixer. Next time I would garnish this with raspberries or use some flavoring in the genache. It has that super dark chocolate taste. Gourmet for sure!

  45. 5 stars
    I made this exactly as the recipe that is given. Yes it’s a winner. Its super easy, no need to get out a mixer. Next time I would garnish this with raspberries or use some flavoring in the genache. It has that super dark chocolate taste. Gourmet for sure!

    1. Thanks for the 5 star review and glad it’s a winner for you and yes I agree, that super dark chocolate gourmet taste!

  46. 5 stars
    Hi, I just made this cake, as I was looking for a yoghurt cocoa cake recipe,I had No vanilla extract so used a lil brown sugar lol. I also used the only baking dish I had.. a rectangle Pyrex dish🤦‍♀️ I topped this with a different sour cream cocoa ganash recipe. . These were my only options.  Everyone I treated to my cake ABSOLUTELY RAVED about it. It’s a fantastic recipe, my first foray into baking and even my mum is asking for more! Xxx 

  47. 5 stars
    Hi, I just made this cake, as I was looking for a yoghurt cocoa cake recipe,I had No vanilla extract so used a lil brown sugar lol. I also used the only baking dish I had.. a rectangle Pyrex dish🤦‍♀️ I topped this with a different sour cream cocoa ganash recipe. . These were my only options.  Everyone I treated to my cake ABSOLUTELY RAVED about it. It’s a fantastic recipe, my first foray into baking and even my mum is asking for more! Xxx 

    1. Thanks for the five star review and I’m glad this got rave reviews and that all your improvisations worked out just fine!

  48. 5 stars
    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

  49. 5 stars
    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    1. Thanks for the 5 star review and I am glad to hear it was a great birthday cake! And happy birthday to you!!

  50. 5 stars
    I’ve made this cake a few times as is and with the ingredients altered, like adding espresso powder, either way I always get great compliments and it’s simple to make. Dutch process cocoa works fine.

  51. 5 stars
    I’ve made this cake a few times as is and with the ingredients altered, like adding espresso powder, either way I always get great compliments and it’s simple to make. Dutch process cocoa works fine.

    1. Thanks for the 5 star review and glad to hear that Dutch process cocoa works just fine, very helpful to know! Hopefully other readers or people with questions see your comment!

  52. This cake looks absolutely delicious and has so many rave reviews! I just wanted to know if it’s possible to use dutch process cocoa powder instead of unsweetened natural coca powder, can’t find any here! Thank you.

    1. I haven’t made it with Dutch process but my hunch is that it will be fine. However, since I haven’t tested it, I cannot say for sure.

    1. I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

      In this situation, make coffee using what you have, if that’s instant coffee, then make it that way, and add it to the recipe as indicated.

  53. 5 stars
    My wife and me love chocolate cake so much that we were considering a trip to Paris to eat the worlds best chocolate cake. Both of us think this is the best we’ve ever had. Can’t imagine it’s any better on the Seine. Never had ganache, either, and it knocked our socks off. Bravo! The only trouble was I checked it at 25 min with a toothpick, then again at 28, and finally took it out at 30 min. The area of the 3 toothpick holes, in the middle, kind of fell as the cake cooled. Next time I won’t check it until 30 min. You’re a great cook, Averie! Can’t wait to make another of your Tres Leches cake. Had never had that before either! Just like this chocolate cake, you find yourself saying OMG after every bite! Thanks!

  54. 5 stars
    My wife and me love chocolate cake so much that we were considering a trip to Paris to eat the worlds best chocolate cake. Both of us think this is the best we’ve ever had. Can’t imagine it’s any better on the Seine. Never had ganache, either, and it knocked our socks off. Bravo! The only trouble was I checked it at 25 min with a toothpick, then again at 28, and finally took it out at 30 min. The area of the 3 toothpick holes, in the middle, kind of fell as the cake cooled. Next time I won’t check it until 30 min. You’re a great cook, Averie! Can’t wait to make another of your Tres Leches cake. Had never had that before either! Just like this chocolate cake, you find yourself saying OMG after every bite! Thanks!

    1. Thanks for the 5 star review and glad that this is the best chocolate cake either of you have ever had!

  55. 5 stars
    I made this cake into a layer cake and it was incredible! Easily the best recipe I’ve ever used for chocolate cake. I doubled the cake recipe and poured it into two 8in cake pans. I ended up needing to cook them for 35 minute rather than 25. While they cooled I made the ganache (which I also doubled). I realized after I was spreading the ganache in the middle of the cakes and on the sides/top to crumb coat that I should have let the ganache set for longer, but it wasn’t a big deal in the end.  I ended up flash freezing it and frosting it twice more after the crumb coat. I also added a raspberry compote in the middle and on top and it went wonderfully with this. 100% recommend!

  56. 5 stars
    I made this cake into a layer cake and it was incredible! Easily the best recipe I’ve ever used for chocolate cake. I doubled the cake recipe and poured it into two 8in cake pans. I ended up needing to cook them for 35 minute rather than 25. While they cooled I made the ganache (which I also doubled). I realized after I was spreading the ganache in the middle of the cakes and on the sides/top to crumb coat that I should have let the ganache set for longer, but it wasn’t a big deal in the end.  I ended up flash freezing it and frosting it twice more after the crumb coat. I also added a raspberry compote in the middle and on top and it went wonderfully with this. 100% recommend!

    1. Thanks for the 5 star review and glad this turned out incredibly as a layer cake for you in 8-inch rounds with a little extra baking time. Great to hear it was a big hit!

  57. 5 stars
    i have made so many chocolate cakes in my life, but this is the best.  i made it 
    with sour cream instead of yogurt.  the best and i used PW choco sheet cake frosting.
    Just curious what would you say is the biggest difference between the yogurt or sour cream
    in this cake?

  58. 5 stars
    i have made so many chocolate cakes in my life, but this is the best.  i made it 
    with sour cream instead of yogurt.  the best and i used PW choco sheet cake frosting.
    Just curious what would you say is the biggest difference between the yogurt or sour cream
    in this cake?

    1. Thanks for the five star review and glad this is the best!

      Really I can’t detect a difference whether I use sour cream or yogurt, they both add moisture without changing the flavor.

  59. 5 stars
    Wowza!! This cake IS THE BEST! I had espresso so I used that in place of “brewed coffee.” You can taste the espresso in the cake but once the ganache was on it, it was all chocolate. My ganache was more runny than I expected Even after refrigeration, so I guess less cream, right? Thanks for an amazing recipe!

  60. 5 stars
    Wowza!! This cake IS THE BEST! I had espresso so I used that in place of “brewed coffee.” You can taste the espresso in the cake but once the ganache was on it, it was all chocolate. My ganache was more runny than I expected Even after refrigeration, so I guess less cream, right? Thanks for an amazing recipe!

  61. 5 stars
    We LOVE this recipe!! It really is the best and easiest chocolate cake ever! Moist and delicious! Making this in a couple weeks for my 2 yr olds bday. It’s the only chocolate cake I make. Try it, you will love it!! :) 

  62. 5 stars
    We LOVE this recipe!! It really is the best and easiest chocolate cake ever! Moist and delicious! Making this in a couple weeks for my 2 yr olds bday. It’s the only chocolate cake I make. Try it, you will love it!! :) 

    1. Thanks for the 5 star review and glad you love this cake so much and that it’s the only chocolate cake you make!

  63. 5 stars
    The best cake we have ever had! Loved making it from scratch. Was skeptical of the coffee as I can taste coffee in anything, but it’s absolutely true you don’t taste it! The flavours were perfect. I added mint to both the cake and ganache to create it to be my hubby’s favourite flavour..mint chocolate!

  64. 5 stars
    The best cake we have ever had! Loved making it from scratch. Was skeptical of the coffee as I can taste coffee in anything, but it’s absolutely true you don’t taste it! The flavours were perfect. I added mint to both the cake and ganache to create it to be my hubby’s favourite flavour..mint chocolate!

    1. Thanks for the 5 star review and glad that you couldn’t taste the coffee! I am sure the mint was a lovely touch.

  65. 5 stars
    D efinitely the best choc.cake ever as I this is the only choc cake that have made for years.I was given the recipe from a friend s grandmother in 1976 .The only difference is that my rec ipe calls for milk not yogurt.Which works well .just pour the cold milk into the hot coffee and is cooled down perfectly.My recipe is called Black Magic Cake. I usually top mine with a peanut butter whip cream frosting. and It is to die for😋

  66. 5 stars
    D efinitely the best choc.cake ever as I this is the only choc cake that have made for years.I was given the recipe from a friend s grandmother in 1976 .The only difference is that my rec ipe calls for milk not yogurt.Which works well .just pour the cold milk into the hot coffee and is cooled down perfectly.My recipe is called Black Magic Cake. I usually top mine with a peanut butter whip cream frosting. and It is to die for😋

    1. Thanks for the 5 star review and glad this is definitely the best chocolate cake ever for you!

      1. I never have so can’t speak from experience although I believe readers have mentioned using it in the comments. You can read though some but I think it was fine, however I haven’t tested it personally.

  67. 5 stars
    Made this time and again – great moist chocolate cake! more on the bitter dark choco side ( no complaints ), definitely needs the ganache topping though. have to say, I always end up baking this an extra 3-4 minutes longer. Might just be my oven. Definitely thumbs up, it’s a go-to

  68. 5 stars
    Made this time and again – great moist chocolate cake! more on the bitter dark choco side ( no complaints ), definitely needs the ganache topping though. have to say, I always end up baking this an extra 3-4 minutes longer. Might just be my oven. Definitely thumbs up, it’s a go-to

    1. Thanks for the 5 star review and glad you make it often and love it! All ovens vary, wouldn’t worry too much about the ‘exact’ minutes on the baking clock.

  69. 5 stars
    This was the best cake ever!!! I made it for my cousin for her birthday because she wanted a chocolate ganache cake and now my family is telling me to open a bakery lol! Here’s how I did it that you should definitely try!: I followed the recipe (which made one batch) and put it in a round 9 inch pan and baked it. Then, I followed the recipe again and did the same thing. The 2 layers turned out perfect! I iced the first layer really well and then put the next cake layer on top then iced it. And then I iced it all around and put it in the fridge for about an hour and a half (sooo delicious cold!) I decorated it with raspberries and it looked beautiful! Seriously my grandfather thought it was store bought! Here’s the thing though: it does take a while, but it’s with it if you’re making it for someone you love:) Try it this way I promise you’ll love it!!

  70. 5 stars
    This was the best cake ever!!! I made it for my cousin for her birthday because she wanted a chocolate ganache cake and now my family is telling me to open a bakery lol! Here’s how I did it that you should definitely try!: I followed the recipe (which made one batch) and put it in a round 9 inch pan and baked it. Then, I followed the recipe again and did the same thing. The 2 layers turned out perfect! I iced the first layer really well and then put the next cake layer on top then iced it. And then I iced it all around and put it in the fridge for about an hour and a half (sooo delicious cold!) I decorated it with raspberries and it looked beautiful! Seriously my grandfather thought it was store bought! Here’s the thing though: it does take a while, but it’s with it if you’re making it for someone you love:) Try it this way I promise you’ll love it!!

    1. Thanks for the 5 star review and glad you impressed your family and friends with my recipe! I am sure the raspberries were a wonderful touch with all the chocolate!

  71. 5 stars
    Made only the cake and not the ganache, as I was going with ingredients I already had in my house– was lacking milk but had yogurt, which is how I found this in the first place. Never made a cake with yogurt before, but it was amazingly moist. Turned out very well, would certainly make again (and try the ganache once I’m not trying to limit my grocery store trips).

  72. 5 stars
    Made only the cake and not the ganache, as I was going with ingredients I already had in my house– was lacking milk but had yogurt, which is how I found this in the first place. Never made a cake with yogurt before, but it was amazingly moist. Turned out very well, would certainly make again (and try the ganache once I’m not trying to limit my grocery store trips).

  73. 5 stars
    These are so ridiculously decadent and delicious. My husband and I made it for my own birthday because self isolation at home means a rich chocolate cake was the one thing I was looking forward to. It’s surprising how little effort goes into this but how perfect it is. Thanks for saving the day!

  74. 5 stars
    These are so ridiculously decadent and delicious. My husband and I made it for my own birthday because self isolation at home means a rich chocolate cake was the one thing I was looking forward to. It’s surprising how little effort goes into this but how perfect it is. Thanks for saving the day!

    1. Thanks for the 5 star review and glad this turned out awesome with little effort! Glad it saved your birthday :)

  75. The cake was so moist and delicious but the ganache came out really thin (didn’t look like your pic). Any way to thicken the ganache? More chocolate and less cream?

    1. Exactly, more chocolate, less cream. It’s all about ratios when making ganache and since ingredients vary from brand to brand, start slowly with the cream next time, wait and see, and add more to thin it out as necessary.

  76. 5 stars
    Wow!!! This cake is worthy of being called the best!! I used water for the coffee but otherwise made it as listed in the recipe. This will be my new go to cake recipe. It’s perfect!!!! My guess is that it will be gone tonight:)

  77. 5 stars
    Wow!!! This cake is worthy of being called the best!! I used water for the coffee but otherwise made it as listed in the recipe. This will be my new go to cake recipe. It’s perfect!!!! My guess is that it will be gone tonight:)

    1. Thanks for the 5 star review and glad you agree it’s worthy of being called The Best and that it’ll be your new go to cake recipe!

  78. 5 stars
    This is *the best* chocolate cake I’ve ever had. I first made it 2 weeks ago to try to salvage a flan recipe (I added it as another layer below the flan and it was amazing) and have since made it three times. I made it with oat flour all times, and it came out super moist and delicious. I also substituted full fat coconut milk for the yogurt, and again substituted coconut milk instead of the heavy cream in the ganache.

  79. 5 stars
    This is *the best* chocolate cake I’ve ever had. I first made it 2 weeks ago to try to salvage a flan recipe (I added it as another layer below the flan and it was amazing) and have since made it three times. I made it with oat flour all times, and it came out super moist and delicious. I also substituted full fat coconut milk for the yogurt, and again substituted coconut milk instead of the heavy cream in the ganache.

    1. Thanks for the 5 star review and glad this cake lives up to it’s name: The BEST Chocolate Cake!

      And wow, 3 times in 2 weeks and even with oat flour, coconut milk, and coconut cream – I am impressed you tried all of these substitution and glad to hear they worked! I am sure this will help others who read this in the future, thanks for sharing.

  80. 5 stars
    I did modify it a little because unfortunately, I did not have a square baking pan. I did, though have a 9-inch springform pan that I used instead. I added half a tsp more baking powder and had to put it in for a little longer, but it still came out SUPREMELY delicious. I also reduced the amount of sugar (to my taste) and used cake flour instead. I like to use cake flour for cakes because it always makes it even moister and softer than it’s supposed to be. I topped it with some raspberries and coconut shavings. I’ve been thinking of making this cake for my little brother’s birthday but instead doubling the cake and making two layers, filling the middle with some whipped cream and the outside with chocolate ganache, making the perfect balance of soft, fluffy, whipped cream and rich, creamy ganache. All in all, thank you so much for this wonderful recipe and stay safe during these times.

    Love,

    Jill

    Love,

  81. 5 stars
    I did modify it a little because unfortunately, I did not have a square baking pan. I did, though have a 9-inch springform pan that I used instead. I added half a tsp more baking powder and had to put it in for a little longer, but it still came out SUPREMELY delicious. I also reduced the amount of sugar (to my taste) and used cake flour instead. I like to use cake flour for cakes because it always makes it even moister and softer than it’s supposed to be. I topped it with some raspberries and coconut shavings. I’ve been thinking of making this cake for my little brother’s birthday but instead doubling the cake and making two layers, filling the middle with some whipped cream and the outside with chocolate ganache, making the perfect balance of soft, fluffy, whipped cream and rich, creamy ganache. All in all, thank you so much for this wonderful recipe and stay safe during these times.

    Love,

    Jill

    Love,

    1. Thanks for the 5 star review and glad it worked great with your modifications and that it was wonderful! Stay safe as well!

  82. 5 stars
    OMG, this cake was AMAZING. It was soft and moist and EVERYTHING a cake should be! I ate most of the chocolate ganache though XD!

  83. 5 stars
    OMG, this cake was AMAZING. It was soft and moist and EVERYTHING a cake should be! I ate most of the chocolate ganache though XD!

      1. You can hit the little x in the upper right corner of the video after about 5 seconds to make it go away.

  84. 5 stars
    I doubled this recipe and took it to work for Valentine’s Day. It’s a great tasting cake and I got lots of compliments from the guys all day!! Even got a text later that night from a “special” guy at work(wink,wink)!! Its chocolatey and moist. Give it a try!

  85. 5 stars
    I doubled this recipe and took it to work for Valentine’s Day. It’s a great tasting cake and I got lots of compliments from the guys all day!! Even got a text later that night from a “special” guy at work(wink,wink)!! Its chocolatey and moist. Give it a try!

    1. Thanks for the 5 star review and glad that this cake got you a text later on from Mr. Special! How awesome! :)

  86. Hi. Your recipe is very similar to mine and I always make a two layers filling ganache, I made it two days ago and it was fantastic. You should try. 😁

  87. I doubled the recipe and baked in a 9”x23” pan. It took at least 45 minutes to bake and didn’t rise well in the middle. I’m hoping it’s not doughy in the middle. Suggestion?
    I made 3 and need 3 more.

    1. Occasionally there are baking recipes that just don’t double well for whatever reason, and even though other people have doubled this recipe and they seem to have had success, I never have personally so I can’t give you any personal guidance. But I’m thinking that doubling is the culprit in this situation.

      If possible I would just make them one at a time in the suggested pan size.

  88. 5 stars
    I am sooo happy I made this cake. It’s decadent yes but oh so good! I sprinkled some flaked sea salt on top and it was delicious! I also used sour cream instead of yogurt, also very good!

  89. my husband LOVES pies…. all i see are cake recipes. Can you help me out with some PIE recipes and a great, easy, foolproof crust? Thank you

  90. 5 stars
    This is the best chocolate cake I’ve ever eaten. I just took one out of the oven but do not have heavy cream. What I do have is sweetened condensed milk, evaporated milk, coconut milk and cream of coconut. Will any of these work to make the ganache?

  91. 5 stars
    This is the best chocolate cake I’ve ever eaten. I just took one out of the oven but do not have heavy cream. What I do have is sweetened condensed milk, evaporated milk, coconut milk and cream of coconut. Will any of these work to make the ganache?

    1. I would say of all the choices that you listed, coconut milk and I would use the top bit of it where it’s thick, I feel like coconut cream might actually be too thick, play it by ear to get a pourable consistency but that’s also on the thick side. I’m glad that you love the cake and it’s one of the best chocolate cakes you’ve ever had! Thanks for the five star review!

  92. 5 stars
    I made the chocolate cake with Ganache and it was awesome! My daughter loved it as well. Just found your blog recently and looking forward to trying more recipes. Thank you ! 😊

  93. 5 stars
    I made the chocolate cake with Ganache and it was awesome! My daughter loved it as well. Just found your blog recently and looking forward to trying more recipes. Thank you ! 😊

    1. Thanks for the 5 star review and glad you loved the cake!

      Keep me posted how the other recipes you make go for you. Glad you found my site!

  94. 2 stars
    The ganache worked out wonderfully. The cake? It was dry. Not sure what I did wrong. Drowned it in whipped cream which helped, but I was expecting something not so dry.

  95. The ganache worked out wonderfully. The cake? It was dry. Not sure what I did wrong. Drowned it in whipped cream which helped, but I was expecting something not so dry.

    1. The cake is not dry at all if you measure everything correctly and don’t overbake it. Overbaking could be the likely culprit here, or measuring the flour with too heavy of a hand.

  96. 3 stars
    The ganache is amazingly easy and yummy. The cake turned out dry. I am not sure why. It wasn’t horrible; once you put some ice cream or whipped cream on it, it worked out. But not sure why mine turned out dry. Followed directions to the letter. Oh well.

  97. Hi there!

    the cake look amazing! would love to try the recipe this week.
    Just one question, can we omit the yogurt and coffee for this recipe?

    Thanks in advance!

  98. Looks amazing! Pls tell me what is the size of your cup? Iam obviously not from US and get so confused with the different cup sizes all over the world.. Thanks in advance! :)

  99. 5 stars
    My husband is always talking about “chocolate layer cake with chocolate ganache” and while I bake often, that is not something I’ve made…until now. Ohhhh my goooodness. This cake was outstanding and came together easily. I did make a layer cake, but didn’t want a big cake, so I actually kept the recipe as is and used 2 smaller round pans, resulting in an adorable small layer cake. I put homemade whipped chocolate frosting in the middle (I’ll admit…I pulled it out of my freezer) and poured the ganache over the top, letting it drip down the sides. This cake was moist and the ganache was rich and so chocolatey (I used dark chocolate chips). Thank you for the recipe!

  100. Hi, just made this on the weekend. For those who want to make a layer cake, the recipe perfectly fits a 9” round pan. I made a recipe for each pan and it came out perfect, and completely level as well! With the ganache poured on top, (used my own recipe for the ganache), and some blueberries and white chocolate chips on the base as a trim it looked like a professional cake!

    1. I always use granulated sugar in cakes. Caster sugar I don’t find to be a common choice in the United States.

  101. Could this be made as a bundt cake? I need to bring a birthday cake for a friend and she has requested a chocolate ganache bundt cake. Your cake has the best reviews and I have tried several of your recipes in the past and you never ever disappoint!

    Please let me know thanks.

    Marianne

    1. I have never made it as a bundt cake but you could. I am not sure, depending on the size of your bundt pan, if you would want to double the recipe or maybe do 1.5x the recipe so that it is a normal height bundt cake.

  102. I do not eat egg but I feel that this recipe can do wonders. Can you suggest me what should be used instead of egg?

    1. I really don’t know for sure but I would say powdered egg replacer; check Amazon. There are many brands.

  103. What happens if I use fat free yoghurt? I’m only asking as that’s what I have in the fridge at the moment and need to use it up asap! Thanks!
    It looks so delicious so I’m very keen to try out!

    1. I would not use fat free yogurt because it’s much runnier with a higher water content and in baking, you want fat, not water, for best results.

  104. 5 stars
    We made this recipe exactly as written for my son’s 10th birthday and it was so good! It was easy enough for him to help me make it. I’m not even a huge fan of chocolate cake but it’s his favorite kind and he said it was better than the Publix one (which he loves). I agree, the cake was moist and the ganache was delicious!

  105. 5 stars
    We made this recipe exactly as written for my son’s 10th birthday and it was so good! It was easy enough for him to help me make it. I’m not even a huge fan of chocolate cake but it’s his favorite kind and he said it was better than the Publix one (which he loves). I agree, the cake was moist and the ganache was delicious!

    1. Thanks for the 5 star review and I’m glad that this was better than a grocery store bakery cake – and I agree, some of those can be realllly good! So I take this as very high praise!

  106. 5 stars
    I just made the chocolate cake today. It was so moist. It was delicious. So easy to make too. I love how you explain all of your ingredients and what they do to make the cake taste so good. I made it in a 9 inch loaf pan. It took about 45 minutes to fully bake. This is definitely my new chocolate cake recipe. Thank you

  107. 5 stars
    I just made the chocolate cake today. It was so moist. It was delicious. So easy to make too. I love how you explain all of your ingredients and what they do to make the cake taste so good. I made it in a 9 inch loaf pan. It took about 45 minutes to fully bake. This is definitely my new chocolate cake recipe. Thank you

    1. I am glad you loved the cake and that it worked great in a 9-inch loaf pan for you! Glad it’s your new chocolate cake recipe!

  108. 5 stars
    Hi,

    Can I make the same recipe in a 9″ round pan? I have made this cake several times before and I find myself coming back to this recipe every time we crave chocolate cake. I plan on making 3 layers of this cake for my son’s birthday and I was wondering if I can just triple the ingredients?

    Thank you!!!

  109. 5 stars
    Hi,

    Can I make the same recipe in a 9″ round pan? I have made this cake several times before and I find myself coming back to this recipe every time we crave chocolate cake. I plan on making 3 layers of this cake for my son’s birthday and I was wondering if I can just triple the ingredients?

    Thank you!!!

    1. Thanks for the 5 star review and glad you love this cake!

      I would say that probably you can, Google what is the volume of a 9″ round vs 8″ square pan to see exactly what the math says and then if you have excess batter you can discard or whatever you think.

      1. Thank you so much. Sure will see how it works. I can definitely make cupcakes with leftover batter. More the merrier 😊

  110. 5 stars
    I made the mistake of making this recipe before and now my husband constantly requests it. A HUGE hit and love the fact I don’t have to get the stand mixer out to make it. I live in Colorado above 7000 ft and added a couple of extra tablespoons of flour and bake at 340 and it turned out great every time. Thank you very much for sharing the very best chocolate cake recipe….because it is!

  111. 5 stars
    I made the mistake of making this recipe before and now my husband constantly requests it. A HUGE hit and love the fact I don’t have to get the stand mixer out to make it. I live in Colorado above 7000 ft and added a couple of extra tablespoons of flour and bake at 340 and it turned out great every time. Thank you very much for sharing the very best chocolate cake recipe….because it is!

    1. Thanks for the 5 star review and glad that this is a HUGE hit with your husband! Sorry you are the one having to do the baking all the time but as you said it’s so easy and you don’t even have to get your stand mixer!

      I am glad you think it’s the best chocolate cake recipe!!

    1. Hi just made this today(used lactose free Greek vanilla yogurt)..doubled recipe and baked it in a 9x 13 pan… which worked well. Baked for 35 minutes total. I lowered the temp to 325 for the last 5 minutes of baking. Ive prepped a simple ganache to top it with. I will come back with a review when my kids (6,4 and 2) dig into the finished cake!

  112. K. Thanks. I made the yellow but opened oven to turn 1/2 way through and it f=
    ell a little. I=E2=80=99m at 5280 ft altitude (Colorado) so May have to twea=
    k a little. But the flavor was good. Gonna serve with fresh peaches and whip=
    ped cream – no frosting – but will definitely try the chocolate

  113. 5 stars
    Hi there, I’ve used this recipe before and it was delicious! It was a huge hit

    I’ve been asked to make it again but a slightly healthier option. Can the sugar be substituted for stevia? Also, would I be able to use double thick Greek yoghurt to make the cake a bit more moist?

    Thank you so much for sharing this amazing recipe :)

  114. 5 stars
    Hi there, I’ve used this recipe before and it was delicious! It was a huge hit

    I’ve been asked to make it again but a slightly healthier option. Can the sugar be substituted for stevia? Also, would I be able to use double thick Greek yoghurt to make the cake a bit more moist?

    Thank you so much for sharing this amazing recipe :)

    1. Thanks for the 5 star review and glad it was delicious! That being said, I wouldn’t mess with ‘delicious’ too much to try to make it healthier since it’s cake after all. I would just make it less often personally :)

      I have never tried experimenting with trying to healthify this cake so can’t give advice on that one. Good luck though.

  115. 5 stars
    Ever since I found your recipe, I cannot count the number of times I have made it especially since my husband insists on having this cake for his birthday and on all other special occasions or holidays. Never before have I made a ganache frosting, but my chocolate loving family and friends absolutely love it and it is the easiest and best frosting I have ever made in my life! The only thing I do different in the cake recipe is I use melted butter instead of the vegetable or canola oil. This cake is the perfect size and I make it in a spring form pan and there are generous pieces for at least 9 to 10 people and then there may be a few slices leftover. Thanks so much for this recipe–it is awesome!!

  116. 5 stars
    Ever since I found your recipe, I cannot count the number of times I have made it especially since my husband insists on having this cake for his birthday and on all other special occasions or holidays. Never before have I made a ganache frosting, but my chocolate loving family and friends absolutely love it and it is the easiest and best frosting I have ever made in my life! The only thing I do different in the cake recipe is I use melted butter instead of the vegetable or canola oil. This cake is the perfect size and I make it in a spring form pan and there are generous pieces for at least 9 to 10 people and then there may be a few slices leftover. Thanks so much for this recipe–it is awesome!!

    1. Thanks for the 5 star review and glad to hear that this is a huge favorite for you and your family and friends!

      Great idea about making it in a springform pan. I am sure the visual appearance is a bit fancier than in a square pan, making it great for special occasions!

      Glad that you are now a pro at ganache, too :)

  117. Any idea why my ganache is bitter? I used generic Kroger brand semi-sweet chocolate chips. Should I have used name brand? Also, I didn’t have heavy cream so I used a milk/butter mixture that is recommended online as a substitute. Could these two things make a big difference? Really disappointing because the cake is fantastic.

    1. Ahh I just read this comment after the other one – okay the milk/butter could definitely have done it. Yes in baking, heavy cream is heavy cream and nothing else is going to work in its place as well as it will, other than maybe half and half, which is fine here, but in other baking recipes, unless it says you can substitute, don’t sub for heavy cream.

  118. Any idea why my icing is bitter? I used generic Kroger brand semi-sweet chocolate chips. Should I have used name brand? Really disappointing because the cake is fantastic.

    1. Bitter…okay that could be the chips but more I am thinking the milk/cream. Any chance it wasn’t perfectly fresh OR possibly overheated it and it got a bit scorched tasting? It could be the chips, too. Bad/potent tasting vanilla extract that is too alcohol-ey?

      Glad you love the cake!

  119. 5 stars
    I made your chocolate cake for a party, including some alterations. It was a huge hit st a party!
    I made 1-1/2 of the recipe in a parchment (buttered) 9×13 Pyrex dish. That baked in a 325 degree oven for 40 min.
    I also decreased the sugar by about 10-15 % and
    I didn’t use the ganache recipe from here. I substituted a FABULOUS (I was shocked!) chocolate hummus recipe (the hummus recipe, as is was, was the correct amount to ice the cake.
    I sliced up a banana on a room temperature cake and topped with hummus/ganache.

    I felt the hummus needed an extra 1-1/2-Tbs of maple syrup and ended up thinning with water, a little at a time till consistency was right.
    https://dontwastethecrumbs.com/2016/07/chocolate-hummus/

  120. 5 stars
    I don’t remember when I first saved this pin and made this delish chocolate cake; but I can tell you that I’ve made it at least 50 times!!! It’s my go-to chocolate cake, cupcake, and mini cupcake!!! I use instant Mexican espresso powder to make the 1/2 cup of coffee, for years I have added coffee to chocolate; the increase to the flavor is awesome. Sometimes I don’t even bother with the ganache because the cake is so moist and rich on it’s own. Thanks again for another great recipe, Averie!

    1. Thanks for the 5 star review and glad you have made this cake at least 50 times and that it’s your go-to chocolate cake (and cupcakes and minis, too)!!

  121. 5 stars
    This recipe was easy to follow, made two cakes for the weekend. The cakes were gone by the evening and were delicious!! I hope to make this cake soon, it was not too sweet!

  122. 5 stars
    Thank you for posting this – I’ve used your recipe a couple of times and it never fails. The best chocolate cake I have ever baked period.

    1. Thanks for the 5 star review and I’m glad to hear it never fails and it’s the best chocolate cake you’ve ever baked!

  123. 5 stars
    Terrific recipe. I dialed the sugar back to 2/3 cup because that’s what I always do (I like things on the less-sweet side) and to me it tasted great. For my oven it needed 35 minutes, but this could be because my yogurt was not that thick (it was homemade yogurt that I screwed up by scalding the milk and needed to use in baking instead of eating straight). But the consistency, flavor, everything was awesome.

    1. Thanks for the 5 star review and I am glad the cake was awesome even with reduced sugar!

  124. 5 stars
    Made this for my hubby’s 50th birthday and he says this is the best cake he’s ever had! :) When we were married, our wedding cake was chocolate with raspberry filing, which he loves, so I made a few revisions to the recipe by infusing it with raspberry jam and topping the chocolate ganache with sugared fresh raspberries. Wow … soooo good!! Thanks for sharing your baking awesomeness and this recipe!

    1. Thanks for the 5 star review and glad this is the best cake he’s ever had! And happy 50th to him!

  125. Is the coffee flavor super strong? Wanted to make this for a 4 year olds birthday cake but I’ll pick a different recipe if this one is too “grown up.” Thanks!

      1. I love the smell of coffee, but not the taste – neither was perceptible in this recipe.

  126. 5 stars
    fantastic recipe – be careful to not pour the bottom of the coffee pot where all the grounds are in into the cake! makes a bitter taste

  127. 5 stars
    Oh my gosh! Rich, not sickening sweet, and not a huge cake for our small family. I will say when I peeked through the oven window it was raising beautifully. Once out of the oven it sunk. Bummer. I made a chocolate buttercream frosting and slathered it on. Hit with my sons, making another batch tomorrow.

    1. Thanks for the five star review and I’m glad it checked off all the boxes for you and was great!

      The rising…cakes like this tend to rise a lot in the oven and do settle down upon cooling; to avoid that quite as much I would say bake it just a couple extra minutes OR possibly add an extra tablespoon or two of flour; or do nothing since it turned out so great, if you can live with the appearance then just enjoy the taste of it, as written.

    1. I would not skip the coffee; if you do the cake will not be as good. I would use water…I guess…but I don’t really recommend that.

  128. Hi Averie! Do you think I can cut down on sugar a little bit? If yes, how much do you suggest? Many thanks

    1. I have no idea….it’s cake so for me I wouldn’t try to cut down on the sugar. I would workout more or just wait until I was ready to indulge and then make this cake as written.

  129. 5 stars
    This recipe is amazing! Turned out so good! Cake turned out so moist. I couldn’t even wait for the ganache to set. I used sour cream instead of Greek yogurt. Thank you for sharing!!

  130. Can I make this recipe using a bundt pan? If so how much batter would be needed and how long should it cook? Thank you.

    1. I’m sure you could make it in a Bundt pan I just never have so I couldn’t give you any details. You have to experiment.

    2. I looked it up and it’s possibly double the batter and longer cooking time. I’ll be trying to make this in a bundt pan today, we shall see how it turns out!

    3. 5 stars
      The cake was amazing! Made 2 layered cake with this recipe! <3 I want to try if it can be a cupcake. Have you tried doing cupcakes with this recipe?

      1. Thanks for the 5 star review and glad to hear it worked well as a two layer cake! I personally never have done cupcakes but many others have written to say they have successfully.

  131. Greetings, Averie:

    I love your recipes, thanks for sharing them. Can this recipe be doubled and baked in a 9×13 pan?

    Vicki

  132. I made this cake and it was the tastiest and moistest cake I have made in awhile. I would highly recommend trying this recipe if you like chocolate cake. It was also relatively easy. My husband loved it.

  133. Hi there! I plan on making this today but I’m wondering how much yogurt to use if I have to measure it out without a scale? Thank you!!

    1. Just buy a 6 ounce container of yogurt, then you will know for sure. I would say approx 3/4 cup but google that to double check because I am just guessing.

  134. 5 stars
    This is amazing! I couldn’t wait for the ganache to cool down and had a slice. Ganache was runny as expected Cos of my impatience but it tasted good. The cake is spot on! It was ready in exactly 25 mins! Perfect size too as we are a family of 3! I used lactose free dairy (cos of lactose intolerance) and used olive oil as i ran out of canola. It still all worked! Super easy cake but sooooo gooood! Thanks for your recipe :)

  135. 5 stars
    I made this this evening, never have I made a cake with yoghurt in but my, this was good. It’s the best chocolate cake I’ve ever made/eaten. Everyone loved it! I used a mix of milk and dark chocolate for the ganache which was really tasty and contrasted really well with the rich cake. I look forward to making more food from your recipes

    1. No is my guess. If you double the recipe though, maybe that would work. You could do the math with calculating the volume of liquid in a 8×8 pan vs a 6-inch round pan. Break out that h.s. geometry :)

  136. Hi
    I love your recipes. I am planning to make this for our wedding anniversary. My Q is can I use cake flour in place of all purpose? If so, what changes I need to make to get the same result
    Thank you

  137. Do you think I would get good results baking in a glass pan? I don’t have a metal square pan, which I need to do something about. If not glass, maybe I could double and bake in two round metal pans? The goal is a birthday cake. Sorry, I hate when reviews ask, “Can I completely change your recipe and get the same results?” I hope my question doesn’t sound like that. LOL.

    1. Honestly your question does sound like that. The very short and honest answer is spend 10 bucks, buy a metal pan, get great results, case closed. Any other variables and permutations I cannot comment on bc I have not tried. Since it’s a bday, I would imagine you are looking for tried and true results – metal pan, yep, tried and true results with hundreds of positive comments.

    2. Hi Kate (or anyone else wondering the same thing, since obviously this is way later!), I made it in a glass pan and it came out great. I probably should have thought to wonder whether this would be a problem, but I plowed ahead and luckily it was fine.

  138. 5 stars
    I love your recipe.. I just made it right now and the taste was perfect,totally amazing. I made chocolate cake before but not the same as this. BTW, I used 30cm by 32cm baking pan as i dont have a spring form pan. I was really scared at baking process coz it rises a lot but then it was deflated.. after i baked it and cooled down, i cut it in half coz it was a bit thin for me and made it as a layer.. I made a bit changes tho as I dont have the other ingredients. I used table margarine (this what i have at the moment ) , and half cup of yogurt, and the for the ganache, I used 1 cup thick cream, 3/4 cup cocoa powder, 1/4 cup sugar amd 1 tsp vanilla… I dont have chocolate chips so I searched what ganache I can do without it.

    Love to have ur new recipe soon..

  139. 5 stars
    A wonderful keeper recipe. I added halved glace cherries and chopped pecans to the mix and only used half quantity of the topping. This will become one of my regular bakes! Thank you.

  140. 5 stars
    Oh my ganache was like gravy. And it never did “set up”. Let it sit for for about 15 minutes. Still like barely gravy consistency. But like I said before I’ll just have to keep making it til I get it right. It’ll be a chore to eat this cake again and again until I get the ganache correct. Might take me years. LOL. VBG. Maybe I’ll never get correct and be doomed to a life of exceptional chocolate cake. Oh the horror of it all.

    1. LOL :) Well I am sure you will get it right. Just melt the chocolate first, and then thin it out little by little with warm milk. That should do the trick I am hoping.

  141. 5 stars
    I did make this cake. Thank goodness the author mentions the cake is a thinner batter than regular cake. I used sour cream instead of yogurt. The cake is so moist and I didn’t find it too chocolate. No coffee taste either. But I did have trouble with the ganache. It was very runny. Add more chips and tried to melt them in the ganache. Probably would melt them separately next time or just add more at the beginning. I couldn’t tell how melted the chips should be or really how hot the cream should be. So my ganache is chunky and NOT gooey. Guess I’ll just have to make it again and again and again. I still give it five stars. Just cuz I can’t make ganache doesn’t mean it can’t be done. LOL

    1. Thanks for the 5 star review! The ganache – yes it will be a bit runny at first but it does set up. I think the problem is that you added more chips than called for, hence the chunky situation. Maybe try melting the chips on their own and then adding warm cream to them and see how that goes.

  142. 5 stars
    If I wanted to make this for a layer cake how should I adjust the recipe? I feel like doubling it will be too much. Could I bake it in an 8 inch round and slice that in half for my two layers? I’ve made it as is for my husbands birthday and it was unreal and delicious! It was quick enough to make while my infant napped!

    1. I feel like doubling it will be too much for a 2 layer cake but too skimpy for a 3 layer. Maybe 1.5x the recipe for a 2 layer cake. Glad you and your husband loved it!

  143. Thinking of making this recipe and was wondering if I only have ground espresso how much would I need? Thank you!

    1. I wouldn’t personally use just straight ground espresso. I would use the instant espresso granules or else just omit.

  144. 5 stars
    Thanks so much for sharing this recipe. So easy to make and it was rich, moist and delicious. I have more enthusiasm for baking than skill so this is definitely going on the list of crowd pleaser recipes 😊

    1. Thanks for the 5 star review and glad this cake delivered for you! I like how you said this: have more enthusiasm for baking than skill. Now you have something you KNOW will turn out and is easy!

  145. Just wondered the reason for lining the cake pan with foil rather than parchment paper? And do you think parchment paper would work as well?

    1. I can never get a tight seal in the corners with parchment and the corners always appear misshapen for me. I like how tight and flush with the pan I can get foil.

  146. 5 stars
    Hi, Averie. I made this cake last week. It has to be one of the best desserts that I have EVER made! Delicious! I reduced the regular cocoa powder and replaced it with black cocoa as an experiment. I got several compliments. Thanks for the great recipe!

    1. Thanks for the 5 star review and glad you think it’s one of the best desserts that you have EVER made!

  147. 5 stars
    Hands down, best scratch chocolate cake I’ve ever made! The cake is perfectly moist and the ganache topping is so decadent – truly a chocolate lovers dream. I made it twice in a week when my family was in town because it does not last, it’s that good!

  148. 5 stars
    Made this today as cupcakes and halved the ganache which worked out just nice. This is really fantastic! So easy and yummy! My kids love it! Thanks for this great recipe. Second time I’ve used your recipe, the first time being a few years ago, the no knead honey rolls. Will try out more recipes when I have the chance! Thanks!

    1. Thanks for the 5 star review and glad the recipe worked out great as cupcakes! Thanks for trying my recipes and keep me posted how things go in the future with the recipes.

    1. Yes probably but it will be a very ‘short’ bundt cake unless you use a smaller than average bundt pan.

  149. 5 stars
    I love this cake! It came out so moist and tender that I decided to just leave it as is and not add a frosting. It was so easy to make I know I’ll be making it a lot!

  150. Thank you Averie for posting this cake; It looks delicious and I want to make it but I have a question
    Can I substitute the sugar and yogurt for sweetened condensed milk??
    Thank you

  151. 5 stars
    Made this cake for my husband’s birthday. His favorite is “chocolate through-and-through cake.” Had to be easy–it WAS! We’re leaving for his birthday holiday in Bali tomorrow. We all LOVED this cake. Moist and chocolatey! Will make this again and again! Thank you for sharing, Averie!

    1. Thanks for the 5 star review and glad you all loved this cake! Have an amazing holiday in Bali! WOW!

  152. This cake is so good! Have made it as written and have also made it as layers. Just wondering, if they were baked as cupcakes, how long you would have them in the oven for?

    1. Glad you love the cake and have even made it as a layer cake!

      Cupcake/muffins generally speaking take about 20 minutes to bake. Some are done in 18, some a bit longer like 22, but I would use that as a jumping off place type guideline.

      1. thanks for the recipe! how much instant coffee powde did you use ? and how much water? thanks

      1. Lovely recipe, can we substitute coffee with orange juice ?
        also can we add orange zest to the cake, as well ganache?
        Thank you

      2. I have never done the orange route with either the juice/zest so not sure how it would turn out – probably fine – but you’d have to experiment with it to make sure.

      3. Canon 5D With 100 mm macro

        And it’s included if you click on the button at the bottom of the recipe card.

  153. Hi. What do mean with aluminum foil? The baking pan should lined with aluminum foil and spray with cooking spray? Sorry to ask you this I’m just confused of using aluminum foil I never tried it ever since.

    1. You don’t have to use foil but it makes for easier cleanup. Spray either the pan with cooking spray, or the foil if you use it.

    1. I’ve only made the recipe as written so can’t give specifics about what to do if you change things. My advice is to experiment on your own and see what happens.

  154. Hi! I will probably be making these tonight, so excited! Just two quick questions:
    1) For the greek yoghurt, would you recommend just plain natural greek yoghurt or a vanilla flavoured?
    2) Can this recipe be used for cupcakes?

    Thanks!

  155. This looks delicious! If I want to make this in a larger pan (9X13) as I’m feeding more people, can I just double the recipe w/ no other changes?

  156. I just tried this recipe, mine rose to a point where the top is cracked, almost like a soufle but a bit denser, and more stable, should i wait for it to deflate? Will it even deflate? Lol sorry i’m really new to this. Thanks!

    1. I am sure it is fine by now. I hope you enjoy it. Baking takes time and practice and some trial and error when you are new.

    1. You mean heavy cream, i.e. whipping cream, rather than ‘whipped cream’ that’s already been whipped I assume….just making sure. But yes you can use heavy cream.

  157. Hello there,

    In your pic the ganache frosting looks really good. I am really curious which kind of chocolate you used for the frosting. Also, did you use heavy cream or half and half? I’m asking because I made this cake the other day and it turned out yummy, but your frosting doesn’t look like mine. Yours is better. :)

    Your tips are appreciated!

    1. Actually I made this cake at a vacation home on a Caribbean island. Selection of chips was very bare bones and I used some sort of store-brand generic chips, only think I could find. And half-and-half because I had it on hand for coffee.

      Ganache can be a tricky thing sometimes. Sometimes just a smidge too little/too much of one thing can cause the consistency to set up very differently. Keep playing around and experimenting.

    1. The coffee doesn’t make the cake taste like coffee – it brings out the chocolate flavor and I highly recommend using coffee over water unless there’s an allergy or something like that to coffee in which case water is ‘fine’. But water won’t give you the flavor that this cake should have if you use coffee.

      1. That’s probably okay but just make sure when you’re filling it that it’s not getting too full.

      2. I have only made it with semi sweet and that’s just always what I use but experiment as you see fit.

  158. Thank you for this great recipe! I made it yesterday with amazing results. It was the exact chocolate cake recipe I was looking for–moist, light and chocolately! A huge plus was that it was very easy. Again, thank you for sharing!

  159. I made this today and it’s very dense without much rise. I rebranded the squares I cut as rich brownies with powdered sugar. Not sure what I did wrong but coworkers will gobble up anything that’s homemade.

    1. Cakes that don’t rise much and are dense…a few things come to mind. First thing would be baking powder/soda that aren’t at their freshest. Next would be over-adding the flour, i.e. hard packing it into the cup, and/or over-mixing after it’s added. I have made this cake a ton of times, adapted other cakes based on it, and it’s always a winner. Readers love it too. So I would say the soda/powder issue or the flour are your culprits.

      Glad that you at least re-purposed into brownies!

  160. “Oil produces a moister cake in my experience and since all that lovely buttery flavor is going to be masked anyway from the cocoa powder, you’re not giving up anything in the flavor department and gaining worlds in the moisture category by using oil rather than butter. ”

    Super advice and so very true.

  161. I have tried most of your recipes and each one of them have turned out fabulously! This one in particular I make almost every second day (family and friends just love it!). I have a quick question though… If I had to turn this into an eggless cake, what do you suggest I use in place of the egg?

    Thank you so much for your amazing recipes!

    1. I’m glad you love this cake so much! The fact you make it so frequently is awesome!

      I’ve never tried to make it eggless but being there is only one egg, you could possibly try to just add an extra 2-3 tbsp of Greek yogurt. Let me know what happens!

  162. Oh my god. This is the cake recipe I have been looking for. I cannot explain how fantastic this turned out.
    I made it for my birthday to take to work, and I am packing it up right away to take home so I can eat the rest of it.
    So incredibly moist, without being heavy. Both the cake and the ganache are absolutely spot on. I don’t think I will ever make another chocolate cake recipe again, this one is that good. I would go so far as to say life-changing. Amazing! Thank you so so much!

    1. Thanks for trying the recipe and I’m glad it turned out great for you! And thank you so much for all your praise and compliments! Glad it’s a life-changer and that you won’t need another chocolate cake again! :)

  163. Baked this today and my wife and I are smiling.. The moist, fluffy texture is exactly what I have been trying to find..

    I am 77 and recently started baking.. I bought 6″ cake pans and started reading sites for small batch desserts.. I have made cakes from 4 different recipes.. Each was good but, just too dense and a bit dry.. Your recipe is the 5th I have tried and it is perfect…Perfect… As an aside, this recipes fills two 6″ cake pans perfectly.. Now I hope to find the same moist fluffy results in your white, lemon, etc., recipes..
    Thank you…. :O)

    1. Glad you took up baking in your 70s, what a great story!

      Glad you love the cake and that the 5th one is a charm :) You will not find a dry cake on my site because I hate dry cake, so I can assure you all my other cakes are just as moist and soft. Keep me posted if you try any others.

      Great little tip about this recipe filling two 6″ pans perfectly!

  164. Hi Averie,
    Just made this great chocolate cake today, to take to a dance for supper (bring a plate)
    It was so easy and light in texture, and the gnache was just beautiful. I always have trouble
    when melting chocolate either overcook it or something just doesn’t work!! So thank you for this 
    great best ever chocolate cake, speaks for itself.

  165. Hello id just like to ask gow many cups is 6ounces of yogurt? Im planning to bake this for my dads birthday. It looks very delicious :)

    1. I haven’t tried it that way but yes you’d likely want to double and bake in 2 cake pans. Again, no personal experience.

  166. I wanted to bake a chocolate cake for a special occasion and was apprehensive about trying a new recipe, but this cake turned out wonderful! Thank you for the great recipe!

  167. Hi Averie! The recipe sounds delicious, and I’m yet to try it out. Would there be an eggless recipe for the same? Thanks in advance!

  168. Made this cake last night and it tastes so good! So moist and fudgy and soft, had a hard time removing it from the cake pan lol

  169. Just made this and it was so easy and so delicious!!! Definitely very rich with the chocolate ganache. Thanks for another fantastic recipe!! 

  170. Maybe this is a silly question but when you say Greek-style yogurt, can I just use plain Greek yogurt? I know that’s healthy so I was a bit confused when you said no diet yogurt. Just wanted to confirm. Thanks!

    1. Greek-style and Greek yogurt are one in the same. While Greek yogurt is healthier than some, it’s thick. ‘Diet’ yogurt is typically much runnier, thinner, and not advised for this recipe.

  171. Hi Averie, it is my 9th anniversary today. I made this for my husband and me. He absolutely loved it. :)
    I seriously need to hug you somehow! thx

  172. Thank you! This is an absolutely fabulous recipe. I made it for my sister as a welcome cake – and everyone loved it. It was so moist and with a rich chocolate flavour plus so easy to whip up.

  173. I double this recipe and made this in a 9 X 13 pan in December for my 4-year old son’s dinosaur cake, topped with butter cream icing in various colors.   Rave reviews from the crowd of local Austrians….we are ex pats in Vienna!  Thank you!!!

    1. If Austrians are raving about this recipe, that is such high praise and thank you for telling me! And glad it worked out great (doubled) as your son’s bday cake!

    2. P. S.   I tried to attach a picture but couldn’t figure out how to do that.  I turned out super cute as well as super moist and delicious.  I made it again today and my kids just love it.    I do leave out the coffee because my 9 year old can sense a coffee intrusion a mile away.  So sad since the rest of us love it!

      1. Glad you already made it again! And my site doesn’t allow pics because people will try to post things other than food so no pics :) But I bet the cake was super adorable!

  174. Hi, I would really love to make this cake.Could you please give the the chocolate cake recipe in UK measures please. I have looked at conversion charts on the net, but each site gives different measures!  

    1. Since I don’t use UK measurements, I don’t know what to say or how to advise you. I’d use the conversions from the most reputable source and go with that. Good luck!

    2. Nigella Lawson’s recipes always have both options and you could probably print a cheat sheet equivalent from one of her cake recipes that would get you close.  

    3. Hi, 

      This is how I converted the measures and the cake turned out great.
      Cake tin: 22cm, 180°C, bake 25-30 min; 1 cup measures 250ml;

      Cake: 1 large egg, 1 cup of sugar, 170g (177ml) greek joghurt, 1/4 cup vegetable oil, 1,5 tsp vanilla extract, 1/2 cup of coffee, 1/2 cup cocoa, 1 cup flour, 1 tsp baking soda, 1/5 tsp baking powder, 1/4 tsp salt.

      Ganache: 255g (1,5 cup semi sweet chocolate chips, 3/4 cup heavy cream, 1 tsp vanilla extract.

  175. Wow I tried this yummylicious recipe today. EVERYONE loved it. 
    Thank you so much. And I really appreciate your efforts (time , energy and experiments ;) in your kitchen) for making great recipes for us. Thanks !

    1. Thanks for trying the recipe and I’m glad it came out great for you! And you’re welcome :)

  176. hello if I want to bake this cake for an event tomorrow do I have to keep the cake (with ganache) in the fridge (I’m baking tonight) or could I just leave it at room temperature? O: if I have to leave it in the fridge how long must I take it out beforehand to ensure that the cake is soft? and is it alright to use canola olive oil instead? sorry for the bombard of questions!!

    1. I would bake the cake, keep it at room temp, and then tomorrow before the event add the ganache. I think it’s best after you add the ganache to refrigerate the cake. The cake is very soft so you really don’t need to budget for that per se, although it will be chilled. If you want it room temp, then I’d say an hour or so.

      No, don’t use olive oil. Make as directed. Enjoy!

  177. Dear Averie,  Your chocolate cake looks absolutely delicious, can’t wait to try it….however we don’t drink coffee and don’t have any on the shelf…..what can we substitute for it….Wally

    1. Perhaps water but the cake won’t taste as rich and as good. I would go to Starbucks and just buy a cup of coffee or somewhere similar and use that if you don’t want to buy a whole pound of coffee. Enjoy!

  178. I used your recipe for ganache with half and half for guidance tonight because I didn’t want to run out to the store.  I used about a third of a bag of semi-dark chips that I had left and a crispy santa from Christmas chopped up.  It was approximately 8 ounces total chocolate with the crispies and I used approximately 3 ounces of half and half.  This then topped a cake with cherry pie filling on the bottom.  I’m calling it chocolate covered cherry cake.  The ganache still has the rice crispies intact.  We haven’t eaten it yet as it is cooling.  Anyway, thank you for posting your recipe.  It gave me guidance and the consistency is perfect. 

  179. Oh, my word!!!  Delicious!!  And I even substituted gluten free flour.  No one knew.  The ganache is what makes this whole cake awesome!!  Thank you!

  180. Thanks a lot for this recipe! Initially I was a bit sceptical (as none of my chocolate cakes had turned out nearly as well as ready mixes) but it turned out great! Everyone loved the cake, especially the fact that it tastes rich yet light. I’ve baked it twice already and will certainly keep the recipe. Much appreciated!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you’ve baked it twice already!

  181. I made this cake today and it was such a hit -everyone adored it. The best chocolate cake ever, for sure!

    This is the first time I comment here but I’ve already made around 8 of your recipes. Every single one came out great. So seriously, thank you! Your blog has made me fall in love with baking (even more). Thankyouthankyouthankyou :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And thanks for trying so many others and glad they’re all hits and that you’re falling in love with baking even more!

  182. I made this cake today and it is perfection!  Perfect size for our empty nest and the chocolate flavor is perfect! Friday night treat to make up for how good I was all week :)  

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you have a nice Friday night treat :)

  183. What is the benefit of the brewed coffee? I would like to make this for my husband but he absolutely hates the taste and smell of coffee. Can I substitute it for something else? Thanks!

    1. Coffee enhances, intensifies, and makes chocolate taste richer when you bake with them together. If however, your husband is THAT sensitive to coffee and you think it would be a deal-kill, then don’t use it. It does add a lot of flavor but if it could ruin the whole thing for him, then I’d skip.

  184. heh i tried it out, extending the bake time by another 5mins or so.
    the chocolate cake turned out just right and moist! i made coffee buttercream instead of ganache. 
    im so happy because it all came together and it was my first time to make a 3-layer floral cake!
    thank you so much for the recipe! 

  185. hi! this recipe looks delicious and want to try this for my little one first birthday. instead of using 9×13 cake pan can i use cupcake pans?? for how many degree Fahrenheit is needed and for how long should i bake it??

    1. People have baked this cake in so many ways, including as cupcakes, if you read through some of the previous comments. I’ve never done it that way but others have done lots with this cake so you may enjoy reading what people have tried by way of the previous comments. Enjoy!

    1. People have baked this cake in so many ways if you read through some of the previous comments. I’ve never done it that way but others have done lots with this cake so you may enjoy reading what people have tried. Enjoy the cake!

  186. Averie the chocolate cake was amazing! My husband had two slices and he says he is trying to loose weight. My question is, could I add walnuts in the batter next time? I was just craving a bit of crunch with it. 
    Thank you ! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! So much for your husband’s diet, huh! :)

      I think you could definitely add walnuts to the batter next time. Enjoy!

  187. Unfortunately the last time I tried local oil in cake, my kiddo got the runs till I put two and two together and started using butter (yes, I did multiple attempts…I am not the smartest of mothers, I admit). 

    Thanks anyway!

  188. Hi, so I’d like to try this cake out but I live in Asia and as we’ve had quite a few oil scandals here, I’m rather reluctant to use the local vegetable oil here. I only have access to overseas Olive oil and overseas butter. Which should I use for this cake? And if it’s butter, should I be using 1/4 cup? 

    Thanks so much! Awesome looking cake by the way!

    1. It’s hard to say because I’ve only made this cake with oil. That’s what keeps it softer. I’d be reluctant to use butter. I also know that olive oil will add a distinct flavor that I know some people bake with it, but I don’t. Take a risk and use the local oil is my suggestion!

  189. Hi Averie, I tried your chocolate cake, and it was just awesome! My husband doesn’t like chocolate cake because its always so dry and not moist, but this he ate and told me he can eat it all day!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that your husband is a big fan, too!

  190. Would it be possible to almost double the ingredients and make this a little larger in a 9×13 pan? Baking longer, of course…

    1. I think that sounds about right. If you read through the comments, pretty sure others have doubled and it’s come out just fine in a 9×13.

  191. I had been looking for an easy yet delicious chocolate cake recipe all day to use some of the frozen sour cherries in the fridge. 
    I just made a chocolate sour cherry cake based on your recipe and it turned out fantastic! First,  I cut the recipe in half except for the egg and I had to leave out vanilla, coffee and unfortunately the ganache. I am kinda short of ingredients.
    I only had homemade full fat yogurt and I used it. I added my frozen sour cherries on top of the batter.  
    I am very pleased with the result, in fact right now I am heading kitchen for one more slice before bed :) Next time I am gonna make it with the chocolate ganache. 
    Thanks

    1. Thanks for trying the cake and glad it came out great for you even with all the substitutions and the cherries sounds like a wonderful addition.

  192. Dear Averie,

    I found your recipe while searching for yet another moist chocolate cake recipe, having been let down by so many that promise so much but end up being a disappointment. Your recipe was an absolute winnner – this is the best chocolate cake I have ever eaten and I am very proud to say I have made – thank you! If you don’t mind, I will be sharing this far and wide with credit to you. Thank you again!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it’s the best you’ve ever eaten or made!

  193. This has to be the absolute best chocolate cake I have ever tried in my life. This is not an exaggeration. T is so fluffy and moist and full of flavor. I will never make any other chocolate cake again.  Thank you so much!!!!!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you’ll never need another chocolate cake recipe ever again!!

  194. Thank you Ms Sunshine for this easy yet delicious chocolate cake , which i made it in 2 different occasions and turned out very good and I felt soooo proud.

  195. This cake was a great hit with my family, especially my step-son, who adores chocolate! It was so simple and fast and I am glad that it is a smaller cake so that the “temptation” is not around long enough to tempt me to endulge! Thanks so much for the recipe and I love your blog!