This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.
Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!
Devil’s Food Chocolate Cake… But Better
This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.
This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!
This Chocolate Cake Is:
- Extra moist
- 2 layers, but can be made as 3 layers or as a sheet cake
- Soft with a velvety crumb
- Deeply flavorful
- Unapologetically rich, just like my flourless chocolate cake
- Covered with creamy chocolate buttercream
Chocolate Cake Ingredients
Each ingredient serves an important role. For best results, do not make substitutions.
- All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
- Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
- Salt: Salt balances the flavor.
- Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
- Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
- Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
- Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
- Vanilla Extract: Vanilla extract adds flavor.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
How to Make Chocolate Cake
What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.
Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.
Need cupcakes? Use either my super moist chocolate cupcakes or cream-filled chocolate cupcakes recipe.
Lately I’ve Been Using Sour Cream
As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)
- Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
- Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂
Chocolate Buttercream
Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:
- Unsalted Butter
- Confectioners’ Sugar
- Unsweetened Cocoa Powder
- Heavy Cream or Milk
- Vanilla Extract
- Salt
Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.
Love a good chocolate + strawberry combo? Try my strawberry buttercream frosting with this chocolate cake instead!
So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!
Print
Triple Chocolate Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
Chocolate Buttercream
- 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
- 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-Inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
- Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
- FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
- Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
- Bundt Pan: I recommend my chocolate cream cheese bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
- 9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.
- Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
Recipe adapted from Ina Garten and originally from Hershey’s
Keywords: cake, chocolate cake
i usually end up baking this cake in a 9×13 pan and frost the top in the pan.- this makes it easier for me to transport to gatherings. I’ve topped it with SBA chocolate cream cheese frosting, and chocolate buttercream. Tomorrow i will be topping it with the sba german chocolate filling. thanks for a gret, moist chocolate cake recipe!
★★★★★
Hi Sally and Team, this is my go-to chocolate cake and I’ve made the original recipe more times than I can count. My anniversary is coming up and I’m thinking about making a cheesecake cake – do you think this cake is too moist to hold a cheesecake layer in the middle? Maybe the sour cream version would work? And do you think I could scale slightly down your classic cheesecake recipe to be the middle? Or use the full recipe as is (minus the crust)? I’m thinking to cover it all in your chocolate cream cheese frosting, do you think that whole combo would work or be a disaster? Thank you so much!
★★★★★
Hi Hannah, we haven’t tried to stack this cake with cheesecake but fear it will be far too soft to support the weight. Perhaps a more sturdy cake on the bottom and this chocolate cake on top? We’re unsure about the best cheesecake to use inside a cake – we haven’t tried it! We would love to hear what you try. You may also love this chocolate cream cheese Bundt cake.
Hi Trina, thank you for the response! I ended up making the easy cheesecake pie in a 9” round cake pan, using an Oreo crust and I added chopped Oreos to make it an Oreo cheesecake. I used that for the bottom layer, then I topped it with a layer of this chocolate cake, chocolate mousse from the dark chocolate mousse cake (made with milk chocolate) and frosted the whole thing with the whipped frosting. It is amazing!!
★★★★★
I love the flavor of this cake so much. I have made it multiple times now for my kids birthday parties. Just this past week I used the sour cream version. I do find that this cake crumbs a bit when I go to frost it. Any suggestions? I do put it in the freezer before frosting and do a crumb coat, but even with doing those two things when I go to put my vanilla butter cream on I’m still getting some crumbs in my outer frosting layer.
try using one of those wide icing tips…the frosting comes out as a wide strip that has a ribbed side, that helps to adhere the frosting to the cake. Very little touch up is required with a spatula when u use one of those-. It will minimze the spread of crumbs in the frosting. Hope this helps!
I have made this recipe about 10 times now, it’s now my go to chocolate birthday cake recipe and EVERYONE loves it.. I always hear comments on how flavoursome, rich and moist it is. It’s also firm enough so it stacks really well too so i can make a 3 or 4 tiers cake, a skate park cake and a beer barrel cake.. and in a few weeks it will be a campervan cake. Thank you for this fantastic recipe!
★★★★★
P.s. bring lactose intolerant, I use oat milk or an alternative and it works just fine. Ali
My boyfriend doesn’t eat seed oils. Is there anything I should do when using butter instead to get the moisture right?
Hi, Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. You can use coconut oil.
I have made the triple chocolate cake twice now. The first time perfect. The second time i did exactly the same but it came out half cooked and half stodgy. The oven was at the correct temperature so im lost. Any ideas?
Hi Pete, was it the center portion that seemed a bit dense and undercooked? It could be possible that it simply needed a few extra minutes in the oven. If the batter is over mixed, that can also cause the centers to come out squat and dense. This post on how to prevent dry and dense cakes will also be helpful for troubleshooting. Thank you for giving this one a try!
Hi again. Also where should you store this cake.
In the fridge or on the side?
Thank you again.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Hi! I made the sour cream version and it was sooo good! Is there a way to tweak this recipe for a red velvet cake? Use less cocoa and add a little bit a vinegar possibly?
Hi Ashlynn, it’s best to use our recipe for red velvet cake instead!
I have made this before with 2 round cakes and it comes out delicious, but I am doing a Wilton character pan this time…it says it fits “one 2-layer cake.” Should this be about the right amount for that? Also, it is a teenage mutant ninja turtle cake so I cannot do the chocolate icing because of the colors needed. Could I make the buttercream icing and just leave out cocoa? Thanks!
★★★★★
Hi Amy, it’s hard to say without seeing/using the pan ourselves, but you can fill the shaped pan up to 2/3 way full and then use any leftover batter for a few cupcakes on the side. You can use our vanilla buttercream recipe instead of chocolate. Enjoy!
If you make with buttermilk can you cover in fondant.
Hi Cara, the buttermilk version of this cake is quite soft and may not hold up under heavy fondant. The sour cream version is better suited!
I just baked the buttermilk version this weekend and covered it with (a LOT! of) fondant – it worked out fine. The cake was chilled in the refrigerator the day before so it was nice and firm. Next time, I would also buttercream it and chill the whole thing the day before doing the fondant so it is extra firm. But overall it held up really well.
This is a FABULOUS cake. I’m curious though that it tends to sink in the middle of each layer (I use 8″ pans and make 3 layers generally and the sour cream version, generally). What am I doing wrong? It’s not terrible in that you get a bigger yummy glob of frosting in the center, but… Thanks!
Hi Susan, we’re so glad this cake is a favorite for you! A little sinking is completely normal for a chocolate cake. However, if it’s too much then it can mean that the cake is slightly under baked. A few additional minutes in the oven will help for next time (especially if making 8 inch rounds, which will be a bit thicker). Hope this helps!
Making this recipe for the first time! I’m looking for 2 8” rounds and 2 6” rounds, i don’t mind the layers being slightly thicker, how many times should I multiply the recipe do you think? Is it a 1.5x or would you recommend 2x? Thank you!
Hi Lizzie, here is everything you need to know about cake pan sizes and conversions. Hope you love the cake!
If you bake in a sheet pan I wouldn’t bake over 30 minutes. Mine burned around edges. Icing recipe too iffy. Mine was way to thick even after many additions of cream.
★
When your 17 year old grandson asks for this exact cake for his birthday, which is 9 months away, it prompts my first review ever. I made 1 1/2 x the recipe. It made one 8 1/2 inch double layer and two 6” double layers. Followed the recipe exact.
★★★★★
I love this recipe! I’ve made it many times. I add a bit more salt and vanilla to the frosting.
★★★★★
I made this for a big party last night and the whole cake was gone in minutes!!! Everyone loved it. I did the sour cream version as I’ve never made a layer cake and wanted something sturdy in case I messed up the layering, and used big chocolate buttons to make the covering in chocolate chips thing easier, but the instructions and outcome were perfect 🙂 Thank you!
★★★★★
Fabulous cake – moist and rich… everything you want in a chocolate cake.
★★★★★
I love your cakes! I would like to make this with vanilla frosting. Which of your frostings do you recommend?
Hi Brenda! Here’s our recipe for vanilla frosting, see recipe notes for amount needed for a two layer cake – enjoy!
Made yesterday using Greek yogurt and it was amazing. Baked in a convection oven at 350 and checked every 6 min. Used a Bundt pan for ease. So great!
★★★★★
I want to make a large 2 layer sheet cake using this recipe. My cake pans are 12” x 18”. Do you think this recipe will work for that?
Hi Sue! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
This is my favorite chocolate cake recipe! I am looking to make a dairy free chocolate cake for a bridal shower and I understand the buttermilk is important to the recipe. Would it work to substitute almond milk and vinegar?
Hi Aili, yes, you can make a soured milk using almond milk and vinegar. Hope it’s a hit at the bridal shower!
I love your chocolate cupcake recipe and want to use this cake recipe for my daughter’s birthday. Could I sub the sour cream for full fat Greek yoghurt?
Hi Ellen, that swap should work just fine. Hope it’s a hit!
Thank you for this recipe! Am I able to use it to bake like 2 or 3 chocolate cupcakes from a batch? Looking for just a tasting. Thanks!
Hi Jess, yes, you can certainly take a bit of the batter to make a cupcake or two. Or if you’re just looking for a small batch of cupcakes, these chocolate cupcakes have the same great taste!
I’m curious why this is called triple chocolate without chocolate chips
Hi Mariah, We call it that because we use chocolate three times: chocolate cake, chocolate frosting, and chocolate chips!
My favorite chocolate cake ever !!! Can I make this in 2 round 8 inch pans ?
Hi Natalia, You can use this recipe as written to make a two layer 8 inch cake. The layers will be slightly thicker and may take an extra minute in the oven, so keep an eye on them. The cakes are done when a toothpick inserted in the center comes out clean.
I don’t have 9 inch pans or a third 8 inch pan. Can I safely decide the batter into two 8” pans?
Love your recipes.
Hi Noemi, You can use this recipe as written to make a two layer 8 inch cake. The layers will be slightly thicker and may take an extra minute in the oven, so keep an eye on them. The cakes are done when a toothpick inserted in the center comes out clean.
If you want to make a good chocolate cake, this is the recipe to use. It’s the best chocolate cake I’ve ever made and the best I’ve ever tasted. I used the sour cream version with reduced amounts of hot coffee and buttermilk (see Sally’s notes above for details). It’s dense and wonderful. I followed the recipe to the letter using an electronic kitchen scale. I used a 9X13 glass (Pyrex) sheet cake pan because it heats slowly and evenly. My oven is new but it’s definitely got temperature fluctuations and an oven thermometer is my next purchase. I hovered over the oven looking at the progress (my oven has a good light illuminating what’s inside when it’s on.). I turned the pan around half way through the baking. It took about 37 minutes. It was over 35 and under 40 minutes. At first I thought I failed – that the cake was overdone on the sides and a raw centre. I let it cool. I accepted what I couldn’t change. I made Sally’s Chocolate Cream Cheese frosting for this cake, departing from the recommended Chocolate Buttercream. It is perfect. The cake and frosting aren’t very, very sweet, just sweet enough, lovely deep chocolate flavours. My husband said the cake and frosting are perfect. He’s fussy. That he praised it as he did is a big deal. I feel the same way. Using only one baking pan worked out well.
★★★★★
Hi Sally. I want to bake and decorate this cake with a black colored buttercream. Will it turn out alright if I added black gel food color to this recipe?
Hi Ally, you can add black food coloring to the frosting. We recommend gel food coloring for best results. Let us know how it goes!
You might try black cocoa powder was well! I usually sub half black for the regular then you can you less gel color if not black enough.
Is espresso powder the same has instant espresso (the little granules)?
Hi Gen, yes, they are both very fine, powder-like espresso bean granules.
This is a delicious chocolate cake! My niece & I made it together for her birthday and it turned out great! This was her first time making a homemade cake from scratch. I used Starbucks French dark roast coffee and it really accentuated the cocoa flavor and the butter cream frosting was delicious, also. We baked it in a bundt pan and it was fine in 50 minutes. It was so moist, chocolatey and delicious. Now it’s my favorite chocolate cake recipe!
★★★★★
Would black cocoa be an acceptable replacement for the dark cocoa in the cake itself? Or could I use half black cocoa and half “regular” cocoa?
Hi Marlene, I wouldn’t replace all of the unsweetened natural cocoa powder with black cocoa. It’s heavily alkalized, like dutch-process cocoa. And you need the acidity of natural cocoa instead. You can absolutely try using half and half though.
Hi Sally- I’m going to make this, but live in Colorado and am wondering about high altitude adaptations. Can you give me your recommendations. Thank you in advance.
Hi Kim, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I’m at 5500ft elevation and frequently make this cake without any adjustments. I’ve made lots of the recipes on this site just as written and never had a problem.
★★★★★
Perfect recipe, the option to put the coffee and espresso is a must! I’ve been looking for a recipe for the cake that my grandma made (dont have that one) but this is probably it!! Used buttermilk and coffee, no sour cream option, and it was so moist. My new go to recipe!!!
★★★★★
I’m excited to make this recipe based on the reviews. Can I use Milk Chocolate Chips instead of semi-sweet chocolate chips?
Hi Marivic, the chocolate chips are for decoration. You could use milk chocolate, or leave them off! Enjoy.
This is my go-to recipe for any chocolate cake now. I would like to split the layers into four, but I’m not sure if it would hold up–would the sour cream version work here? Thanks!
★★★★★
Just about to make this again. Delicious but need to use less sugar this time. Would that be ok to halve sugar.
Hi Wendy, while can try reducing the sugar, keep in mind that it plays an important role in the texture and structure of baked goods (in addition to taste). We’d recommend starting with just a small reduction, and then adjusting more/less for future batches. Hope this helps!
I’ve used this recipie 3 times now. First two times best chocolate cake ever, this time the cake overflowed into the oven and was too salty and mushy; I am not sure what happened. This was my husband’s birthday cake and it was disappointing.
★★★★