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Chocolate Cake, Best-Ever, Cake Recipes, Gemma Stafford, Bigger Bolder Baking

Best-Ever Chocolate Cake with Fudge Frosting

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Hi Bold Bakers!

Everyone needs a master recipe for cakes that never fail you and everyone loves. I have shared with you my master recipe for Carrot Cake and Yellow Cake but I haven’t revealed my Chocolate Cake recipe with Chocolate Fudge Frosting until now.

The cake recipe is actually from the great Ina Garten. I am a big fan of her books and style and on a separate note I want to live in her barn in The Hamptons. What I love about it is there is no mixer needed which makes the cake fast to whip up, also it is increbiley  moist and rich because she uses buttermilk and oil which is my favorite kind of cake. This type of cake is known as devils food cake, black magic cake and death by chocolate, and once you cake it you will see why.

A little bonus is that you can also use this chocolate cake recipe to make cupcakes which I did last Halloween to make spooky Death by Chocolate Cupcakes. It was a really fun idea for the holidays and I think a great treat for kids parties, too.

homemade, easy, cake, chocolate, frosting, fudge, sprinkles, best ever, celebration, Gemma Stafford, Bigger Bolder Baking, recipes, Baking, Baking videos

Best Ever Chocolate Cake- Bigger Bolder Baking

I wanted this Best-Ever Chocolate Cake to be really Big & Bold and to have the Best-Ever Fudge Frosting. This recipe yields you a rich, fudgy and soft frosting. Similar to a buttercream, this recipe is not complicated. However I know that people struggle with buttercream and getting it light and fluffy so I covered a lot of those points in the video so you will hopefully always have successful frosting

Chocolate, Fudge, Frosting, Bigger Bolder Baking, Cake, Baking, Baking videos, recipes, Gemma Stafford, eat, drink, bake

Chocolate Fudge Frosting- Bigger Bolder Baking

So the icing on this cake, is not actually the icing, it is the Homemade Sprinkles! Did you know you could make your own sprinkles? They are incredibly easy and all you need is fondant.

A few months ago, I made Marshmallow Fondant . With the leftover scraps I colored them and cut circles out with a piping tip to make my very own homemade sprinkles. They transformed my dessert from a regular cake to a cake that screams celebration!

Homemade, sprinkles, easy, fun, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, cake

Homemade Sprinkles- Bigger Bolder Baking

 

4.9 from 41 reviews
Best-Ever Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cake
Serves: 10
Ingredients
  • 1¾ cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • ½ cup (2oz/75g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml/8floz) buttermilk*
  • ½ cup (120g/4oz) vegetable oil, or any flavorless oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml/8floz) freshly brewed hot coffee
  • Chocolate Fudge Frosting Recipe
  • 1 cup (240g/8oz) butter, at room temperature
  • 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
  • 1⅓ cup (120g/4oz) cocoa
  • 1 tablespoon vanilla extract
  • ⅔ cup (51/2floz/165ml) whole milk
Instructions
  1. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 time, I just wanted 3 layers in mine.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  3. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  4. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
  5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
  6. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. To make the Fudge Frosting: In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
  9. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  10. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
  11. If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
  12. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
  13. To Decorate: Place 1 layer, flat side up, on a flat plate or cake pedestal.
  14. Create a crumb layer :With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  15. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
  16. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
  17. To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
  18. Finish your cake off with your homemade sprinkles.
  19. Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Notes
*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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441 Comments

  1. Marietty on September 4, 2017 at 9:32 am

    Hello Gemma 🙂
    the carrot cake recipe was wonderful. It smelled so good and it turned out great. 😀 so with the cream cheese frosting recipe, i loved it as it wasn’t very sweet as I thought. I actually missed popping it into the fridge and started frosting the cake. >_<
    Anyway, i'd like to ask
    1. How long does the frosting have to be in the fridge before using it?
    2. Aand, can this Best Ever chocolate cake recipe be used for cupcakes too? How long does it have to bake?
    Thank you so much 😊💕

    • Gemma Stafford on September 4, 2017 at 9:41 pm

      I’m delighted to hear that :).

      So frosting will last 7-10 days no problem in the fridge. I keep it for quite a while.

      For sure make it into cupcakes. Fill roughly 3/4 of the way full and bake at same temp for around 15-18 minutes :).

      • Marietty on September 5, 2017 at 7:09 am

        Thank you very much Gemma. 😀
        I’m looking forward to more bigger bolder baking Vids. God bless you 😊💕

  2. hania on August 26, 2017 at 10:51 am

    actually its my friends birthday on monday so can i make this cake today then put it in the refrigerator then decorate it tomorrow…will it stay fresh and will taste same

    • Gemma Stafford on August 27, 2017 at 3:12 am

      hi Hania,
      Yes!
      Actually this type of cake develops a great flavor when kept overnight, i would always do this!
      Gemma 🙂

      • hania on August 27, 2017 at 3:31 am

        thank u gemma

  3. ankita gupta on August 17, 2017 at 2:53 am

    hi gemma
    i love your reciepes. i am panning on making this cake in my convention oven today but i am really confused whether to use salted or unsalted butter. i would really appreciate if you could give me some advise on when to use which. as a begginer it gets really confusing at times.
    Thanks

    • Gemma Stafford on August 18, 2017 at 2:07 am

      Hi there Ankita,
      In Ireland we had salted butter, always, and for everything. Salt was used to preserve the butter at a time when there was no domestic refrigeration, and it was used for everything. In more recent times we have a choice, but i still will use salted butter for most of my cakes.
      For frosting I prefer to use unsalted butter, but other than that it does not matter! What is important though is that you use the real thing as much as you can, I do know this is not always possible, but the better the ingredients, the better the results!
      Happy baking,
      Gemma 🙂

      • ankitagupta1409 on August 18, 2017 at 2:35 am

        hey gemma
        Thank u so much for replying. Even in India we still dont get unsalted butter in the market. we have t make it at our home which truly requires of of pre-planning. will try the recipe today 🙂

        • Gemma Stafford on August 19, 2017 at 6:24 pm

          Happy baking and thanks for being part of the community.

          Gemma. 🙂

  4. Nichole Frische-Delaney on August 6, 2017 at 5:33 am

    For the cocoa powder, is it natural or Dutch-processed?

  5. Mitalee Jain on August 5, 2017 at 7:20 am

    Hey Gemma,
    I am planning to make this cake without egg, so can I just add more buttermilk instead of the egg or should I substitute it with mashed banana?
    These are the only two egg substitute easily available to me.
    Thanks 🙂
    Mitalee

    • Gemma Stafford on August 6, 2017 at 4:01 am

      Hi there,
      I would say applesauce for this cake normally! Mashed banana should give a good result too, but I would not use extra buttermilk, it will be too much liquid,
      Gemma 🙂

      • Mitalee Jain on August 8, 2017 at 3:26 am

        Thanks a lot! will try this recipe and keep you updated! 🙂

        • Gemma Stafford on August 8, 2017 at 4:59 am

          Yes, keep in touch,
          Gemma 🙂

  6. Gabe on August 4, 2017 at 4:09 pm

    Hello,
    I was wondering how i can make this gluten free?

    • Gabe on August 4, 2017 at 4:12 pm

      and also if making the frosting with the addition of cream cheese would make it like a chocolate-y cream cheese frosting?(since i like cream cheese frosting best, creamy and less sugar)

      • Gemma Stafford on August 5, 2017 at 1:57 am

        Hi Gabe,
        If you can get an all purpose gluten free flour you should be able to make this cake well with that. Most baking, apart from yeast baking, likes a soft flour. We spend a lot of time trying not to develop the gluten in order to get a tender bake! Try it.
        Adding cream cheese to this frosting will be an experiment, but I cannot see why it would not work. you can also add cocoa to a regular cream cheese frosting to change the flavor. Generally with cocoa you will not need to adjust the other ingredients as it dissolves readily.
        Do let us know how you get on with this,
        Gemma 🙂

  7. Sandhya on July 27, 2017 at 5:18 am

    Hi Gemma,

    I tried out this cake recently, and it was great! But it had a mild bitter aftertaste; I believe it was because of the lemon juice and milk mixture I added instead of buttermilk. The mixture curdled immediately as I live in a hot country. Could you tell me what should be done to fix this?
    Also, I use a microwave oven which cannot be preheated. Is that the reason why my cakes are slightly soft and not perfect in consistency?
    Thank you so much for your recipes and help?.

    -Sandhya

    • Gemma Stafford on July 27, 2017 at 8:17 am

      Hi there,
      I am astonished that you made this in a microwave! I suspect it is a convection oven too! If not, this explains all of your issues. this recipe is not designed for microwave cooking, it is a miracle that this worked at all!
      Use less acid in the milk, this will help too,
      Gemma 🙂

  8. Dipen PotterHead Bhowmick on July 22, 2017 at 2:48 pm

    Hi Gemma, I am looking forward to bake this. But I have a problem that is I don’t have a electric mixer, can u suggest something else.

    • Gemma Stafford on July 23, 2017 at 4:35 pm

      are you concerned you don’t have it for the cake? because you don’t need it for the cake.

      If it’s the frosting you are worried about then you can always mix it by hand. An electric mixer is better because it gets air into the mix and makes it light and fluffy. But you can make it by hand.

      Hope this helps,
      Gemma.

      • Dipen PotterHead Bhowmick on July 23, 2017 at 8:51 pm

        Thanks Gemma, I’m going to try it tomorrow, then I would post the results.

  9. Gee on July 21, 2017 at 12:15 am

    Hi Gemma,
    This is my go-to recipe for chocolate cake. The taste is perfect- it’s not too sweet, not too bitter. I have baked this cake several times but the colour of the cake comes out very dark and it sinks in the middle. Could you please tell me what I might be doing wrong?
    Thank you : )

    • Gemma Stafford on July 21, 2017 at 2:32 am

      Hi Gee,
      There are a number of reasons for this.
      1. You can use a cake nail, which is pushed down through the center of the cake, helping the heat to distribute during the bake. This is particularly useful at high altitude.
      2. Check your oven thermostat! Ovens vary, particularly old ovens. Reducing the temperature by 10C/20F may help.
      3. Check your pan. If it is a heavy pan you may need to wrap it to keep it cool. The heat will distribute more evenly with this method. Use brown wrapping paper, two sheets and wrap the pan with this, tie it on with string. This will help to keep the heat from baking the outside of the cake before the heat transmits to the center. We always did this for heavy fruit cakes at home!
      4. Do not over-mix the ingredients once the flour has been added. Cakes do not rely on gluten, over-mixing will develop the gluten and cause domeing.
      5. Check that the batter is fully cooked before removing from the oven, you may need to give it a little extra time. I tend to do this quickly in the oven, pressing down on the center of the cake gently, if it feels firm to the touch, it is done. do not open and close the oven too many times through the baking time, as this will cause the cake to fall.
      I do hope this is of help, you can let me know how you get on with these tips,
      Gemma 🙂

  10. Sakkthini Krishna on July 17, 2017 at 10:48 am

    Hi Gemma.. can I use 1 8″ round pan to pour all the batter and bake ?

    • Gemma Stafford on July 18, 2017 at 2:02 am

      Hi there,
      This is a very large, commercial type pan! 18 inches would not be normal in a domestic kitchen!
      Is this what you mean? if so then you can try this, it will make a flat layer, like a tray bake. you will need to line the pan carefully to be sure you can get this out in one piece. Thank you for being with us,
      Gemma 🙂

      • Sakkthini Krishna on July 18, 2017 at 3:54 am

        Hi gemma.. can I use single 8inch pan to pour the whole batter ?

        • Gemma Stafford on July 19, 2017 at 2:34 am

          Hi there,
          Yes! but it will need to be deep enough. Just fill to 3/4 of the depth, to allow the cake to rise without spilling over!
          Gemma 🙂

          • Sakkthini Krishna on July 20, 2017 at 6:32 am

            Thanks Gemma… I made it today it and it taste really chocolatey. Thanks for the awesome recipe



          • Gemma Stafford on July 22, 2017 at 12:44 pm

            Great, I am really happy that you liked this one, it is a favorite here too,
            Gemma 🙂



    • Sakkthini Krishna on July 18, 2017 at 3:32 am

      Sorry… I meant I have one 8″ inch pan. Can I pour the batter into that 8″ round pan ?

  11. Nazma fasmil on July 4, 2017 at 7:14 am

    Hi Gemma,
    3/4 th cup of cocoa powder equals 75g or 50g. When I searched it’s 75g. can you please tell which amount is correct???
    Thank you

    • Gemma Stafford on July 5, 2017 at 3:30 am

      Hi Nazma,
      Thank you for pointing out an error in the recipe. it should read 2oz/75g/1/2 cup cocoa. 3/4 cup cocoa will be about 90g (88.4) or so. Cups are an arbitrary system of measurement, the weight depends on how you load them. Stick to one style of measurement, swapping and changing within a recipe will change the results. It is good to have you with us, i am happy that you are baking,
      Gemma 🙂

  12. Baker mano on July 2, 2017 at 10:38 am

    I had problem with my frosting as I ate it I could feel sugar in my mouth but I used sifted powdered sugar. Please tell me how can I fix this?

    • Gemma Stafford on July 3, 2017 at 3:06 am

      Hi there,
      This is usually a question of not whipping the butter and powdered sugar sufficiently. When you have done this the sugar dissolves, adding milk or cream further dissolves this in a buttercream.
      A fudge frosting is more granular, as is fudge, it is meant to have some texture. Perhaps this is not the one for you if you do not like the finish.
      take a look at buttercream here on the website, look at the video, and see the difference.
      Thank you for being with us,
      Gemma 🙂

  13. Baker mano on July 2, 2017 at 9:54 am

    I tried this cake and it turned out extremely moist and delicious but there was some problem with the frosting I used sifted powdered sugar but I could feel the sugar in my mouth when I ate it. Please tell me how can I fix this?

  14. Baker mano on June 22, 2017 at 3:44 am

    Hi gemma,
    First of all, I have to say that yoy are such a nice woman and I love your recipes. The recipes I have tried so far turned out to be amazing. I’m so glad that I found you.

    Can I use dark chocolate to make the frosting instead of cocoa powder?

    • Gemma Stafford on June 22, 2017 at 8:39 am

      I’m really delighted you find my recipes helpful. Thank you for trying them out.

      Yes you can use dark chocolate to make the frosting. Just make sure it is cooled down before you pour it in.

    • Greschelle on June 28, 2017 at 11:57 am

      Hi Gemma, thank you so much for this recipe I have made this 3x now and it always delivers. I would like to make this again for my mum in-law’s 70th bday, but would like to cover it with fondant icing is that ok?

      • Gemma Stafford on July 3, 2017 at 3:24 am

        Hi there,
        I think I responded to this, I apologize for the delay as I am traveling.
        Yes, this cake will take fondant, use buttercream as a crumb layer, then refrigerate it before laying on the fondant, it will be good.
        happy birthday to your Mum in law too!
        Gemma 🙂

  15. Mary Cacciatore on June 18, 2017 at 12:12 pm

    I’ve probably commented before but this recipe really is the best! I’m making it again today and it always comes out so moist and flavorful and the icing is beyond amazing!

    • Gemma Stafford on June 19, 2017 at 3:27 am

      Hi Mary,
      Thank you so much for your kind comments. I do like this recipe too, it is a bit of a ‘go to’.
      It is good that you are with us,
      Gemma 🙂

  16. Hannah.C on June 18, 2017 at 3:09 am

    Hi Gemma,
    I would like to make this cake for my uncle’s birthday but I only have a 20x20x5 cm square cake tin… do I have to make any adjustments to the recipe? Also I need to keep this in the car for at least an hour at 30-40oC… so would the frosting go bad? Thanks

    • Gemma Stafford on June 19, 2017 at 3:53 am

      Hi Hannah,
      Yes, the frosting will melt at this temperature, without a doubt.
      I think you will not have to adjust the recipe for this pan. If you have a little too much you can make a few cupcakes!
      If oyu are going to transport this cake you really will need to use a cool box of some sort, with frozen ice packs. Hope you have a lovely party,
      Gemma 🙂

  17. _Sam_ on May 9, 2017 at 8:41 pm

    Can i use regular salt instead of kosher??

  18. _Sam_ on May 9, 2017 at 8:40 pm

    What can I use instead of eggs??

    • Gemma Stafford on May 10, 2017 at 1:13 am

      Hi Sam,
      Kosher salt is regular sea salt, really. Not refined table salt, though it would not be the end of the world either.
      Eggs can be substituted in this recipe, with applesauce/Greek yogurt/milled flaxseed.
      If you use flaxseed, soak it in a little cold water first, it will become glutenous.
      There is an egg substitute chart here on the website,
      Gemma 🙂

      • _Sam_ on May 18, 2017 at 10:31 pm

        I used buttermilk 😛
        The icing was a tad bit sweet, but the cake was bitter cuz of the chocolate, so it balanced out. We had a power cut just as the cake was almost done, so it was a bit undercooked.
        Oh, and the recipe was AMAZING!! Everyone LOVED it! I’ve got to make it again today 🙂
        Can u show us some recipes for hummus ? That’d be GREAT!

        • Gemma Stafford on May 20, 2017 at 7:10 am

          oh noooo… that is terrible timing.

          I’m delighted everyone loved it. Make sure you print off the recipe so you have it forever in a safe place.

          I’ll add the hummus to my list 🙂

  19. Marilyn.J on May 4, 2017 at 6:29 am

    Hi. I wanted to ask ifwe could ommit kosher salt

    • Gemma Stafford on May 6, 2017 at 2:28 am

      Hi there,
      Sure you can. Kosher salt here is really just a sea salt, if you have this a little pinch raises the flavor, if not it can be omitted,
      Gemma 🙂

  20. Ayisha on April 24, 2017 at 9:15 am

    I don’t have butter and also I don’t like the taste of butter.Can we substitute anything for butter in the fudge frosting???

    • Gemma Stafford on April 25, 2017 at 11:20 am

      Hi there,
      if you have a good quality margarine you could use that. This is usually a vegetable source,and right for cooking, try this in a little sample amount, see if it is to your taste. Unless it is a solid block it will not set on the cake,
      Gemma 🙂

  21. Zaquan on April 17, 2017 at 6:10 am

    Hi Gemma! I love your recipes. All the way from Tanzania! Thank you so much. But I have a big problem with the frosting since it’s very hot these sides, then the fudge frosting doesn’t settle when decorating… It melts down… Would you pls help?

    • Gemma Stafford on April 18, 2017 at 2:50 am

      Oh dear, that is too bad.
      It is really difficult to manage buttercream frosting in a warm place. Using a Swiss meringue buttercream helps, or a fondant.
      Italian meringue is like marshmallow fluff, and this is more stable too. Look around where you live to see what is generally used in your climate, this will help you decide what is best. Buttercream needs a cool place.
      I know this is not much consolation!
      Gemma 🙂

    • Dawn Louise on May 27, 2017 at 8:05 pm

      hi, hope this is OK to reply. Ann reardon from How To Cook That has a video on her you tube. they taste different frostings and how the various cake frostings hold up to the heat as she’s in a hot country too. there is a video each for chocolate and vanilla. hope that is of some use. x

      • Gemma Stafford on May 29, 2017 at 2:23 am

        Thank you Dawn Louise for your kind input, I appreciate your helping other bold bakers,
        Gemma 🙂

  22. Ariela on April 11, 2017 at 11:25 pm

    What can we use instead of coffee? Im making a chocolate orange cake so what would you recommend? Love your recipies!

    • Gemma Stafford on April 12, 2017 at 7:18 am

      Hi Ariela,
      You can leave this out! there is enough flavor without this,
      Gemma 🙂

  23. sush_h on March 17, 2017 at 7:31 am

    Dear Gemma!

    I am really grateful for your work, you made me fell in love with baking again! It is soo good, that you post recipes that are easy to make even for those who are not trained in baking. I would like to try out this recipe too, but I only have one cake mould. Do you think I could bake the batter in one cake form, then cut it into layers?

    Thank you for your help!

    XXX

    • Gemma Stafford on March 17, 2017 at 10:52 am

      Hi there,
      thank you for your kind words.
      Yes, provided the pan is deep enough this will work well for you.
      Cut it in two, or three slices, that will be good.
      Gemma 🙂

  24. cooking is my middle name on March 14, 2017 at 2:11 am

    do we have to use butte milk or can we just use normal milk?

    -cooking is my middle name

  25. cooking is my middle name on March 14, 2017 at 2:01 am

    hi can you please answer my previous question

    do we have to put salt in this cake (if we have to what is kosher salt?)

    – cooking is my middle name

    • Gemma Stafford on March 14, 2017 at 5:22 am

      Hi there,
      I answer your questions when I can get to them, usually once a day! I cannot ever be sure when I will get to them, so bear with me!
      Salt is optional, but it does add to the flavor of any baking really. kosher salt is a particular sea salt, and sea salt of any kind is best.
      Yes, you do need to use a buttermilk in this recipe, it is part of the science of baking. You can make your own, following the recipe here on my website.
      Hope you enjoy this cake!
      Gemma 🙂

  26. cooking is my middle name on March 12, 2017 at 3:19 pm

    I want to bake my mum a really simple but pretty birthday cake that is a bit different and has a twist to it
    can you help?
    – cooking is my middle name

  27. cooking is my middle name on March 12, 2017 at 3:17 pm

    hi where do we go on your blog to ask you a question.
    right now I just pick a random recipe but is there an actual spot to ask anything

    – cooking is my middle name

    • Gemma Stafford on March 13, 2017 at 7:43 am

      Hi there, right here for the questions, i usually get to them daily!
      Gemma 🙂

      • Greschelle on June 29, 2017 at 6:03 am

        Can I use fondant for this cake instead of the frosting?

        • Gemma Stafford on July 2, 2017 at 4:36 am

          Hi there Greschelle,
          Yes, you certainly can, use a buttercream for the crumb layer, this will help you apply the fondant,
          Gemma 🙂

  28. ema958 on March 6, 2017 at 12:44 pm

    Hi Gemma,
    Cake looks amazing but was just wondering, you said to use freshly brewed hot coffee which we then mix with the eggs… normally/ in your brownie recipe you say to let the stuff cool down before mixing with the eggs otherwise you end up cooking them and end up with scrambled egg cake???

    • Gemma Stafford on March 7, 2017 at 8:10 am

      Hi Ema,
      This will go into the wet ingredients, not directly on to the eggs, so add the coffee, cooled if you like, to the milk first, then add the beaten eggs, that will do it,
      Gemma 🙂

  29. haania on February 16, 2017 at 1:01 am

    hi Gemma! i just wanted to know for how many days this cake will last in the fridge…it’s my friends birthday tommorow and i want to bake it now..

    • Gemma Stafford on February 16, 2017 at 8:36 am

      Hi there,
      this cake will be nicer on day two! the flavor develops, and the cake will soften when it is cold and rested.
      It is good of you to bake a cake for your friend, i do hope she enjoys her birthday,
      Gemma 🙂

  30. Ayesha on February 12, 2017 at 11:52 pm

    Can I bake this cake in springform pans

    • Gemma Stafford on February 13, 2017 at 7:43 am

      Hi there,
      Yes, I do not see why not! Do either line the pans, or butter and flour them, this will make it easy to remove them,
      Gemma 🙂

  31. Aidan S. on February 4, 2017 at 12:50 pm

    Hi Gemma
    Is this recipe for 3 8×2 in pans, or 2?

    • Gemma Stafford on February 5, 2017 at 3:33 am

      Hi Aidan,
      This is for three pans. This is a decent sized layer, you can cut these down to make more layers, or bake in 6 pans (or three, twice), complicated instruction, I know!
      Gemma 🙂

  32. 2themoon on January 12, 2017 at 11:41 pm

    can you make the frosting by hand using a whisk?

    • Gemma Stafford on January 13, 2017 at 2:00 pm

      Certainly, yes, this is easy1
      Gemma 🙂

  33. Sara on January 9, 2017 at 11:35 am

    Hola Gemma,saludos desde España,puedo Utilizar el cacao proceso holandés? Saludos y me encantan tus recetas.

  34. Sara on January 9, 2017 at 11:25 am

    Hola Gemma saludos desde Sevilla(España) me encantan tus recetas no escribo ingles,gracias al traductor puedo seguir tus recetas son todas maravillosas.Mi pregunta es si puedo utilizar el cacao de proceso Holandés aquí en España cuesta mucho encontrar el cacao natural.Saludos desde España.

    • Gemma Stafford on January 10, 2017 at 7:25 am

      Hola Sara, Es mejor utilizar cacao sin azúcar, el cacao procesado holandés puede haber añadido ingredientes como leche en polvo, azúcares, etc Compruebe la etiqueta, el sabor del cacao es lo mejor de todo, holandés procesado será aceptable para algunos, pero no todos . Si ajusta el azúcar en la receta esto le ayudará. Es bueno tenerte con nosotros en la soleada España! Gemma

  35. Nino_gach on January 9, 2017 at 3:38 am

    Dear Gemma hi,

    i am writing from Georgia, i like baking cakes, i am just e beginner. i saw your site and recipes and i like it so much.
    each time i bake cakes, i am wondering if i have to turn my oven on both up and down hitting or not.
    please advice.

    thank in advance,
    Nino

    • Gemma Stafford on January 10, 2017 at 8:26 am

      Hi Nino,
      It is good to have you with us.
      I take it you are using a toaster oven? Do you have the instruction book for it? If not you can usually find one for your oven online.
      In the absence of this what is important is how you select the oven temperature, most bakes are cooked at 180 degrees, can oyu select this on your oven.
      It is difficult for me to answer this easily, as it does depend on which oven you use,
      Gemma 🙂

  36. Jea on January 2, 2017 at 9:12 am

    Dear Gemma,

    This chocolate cake recipe was absolutely amazing ! I made this for my son’s birthday and everyone was raving about how amazing and how moist this cake was ! It wasn’t too sweet and just perfect !! The kids and adults loved it equally ! Thank you so much for the wonderful recipes and I’m such a big fan of your work ! 🙂

    • Gemma Stafford on January 2, 2017 at 9:41 pm

      Aw that is so fantastic to hear. This chocolate cake never fails.

      Thank you for your comment and being apart of the community.
      Gemma.

  37. demiana on December 28, 2016 at 6:31 pm

    This cake is GREAT!! I made it for my birthday and it really was very flavourfull.The only problem I had was that my frosting was kind of grainy…I sifted all the ingredients and I of course used icing sugar so I’m not sure what I did wrong.Nevertheless the cake itself was worth a million dollars and It will become a go to recipe!

    • Gemma Stafford on December 29, 2016 at 2:58 am

      Hi there,
      I am happy that this worked for you. go back to the frosting recipe, you need to really whip the butter and sugar, so that the sugar almost melts into the butter, this will ensure a really soft frosting when you add the milk/cream.
      I am happy that you got on well with the sorbet recipe, it is a handy one to have!
      Happy new Year to you and your family,
      Gemma 🙂

  38. Kristelle on December 25, 2016 at 7:53 pm

    Hey Gemma, you mentioned in the video that we can use coffee granules for the coffee. So how much exactly coffee (in powdered form) should I put in how much water?

    I’m gonna try out this cake today so I hope you answer asap.

    Btw. I really love your work. I actually learned how to bake from you.

    • Gemma Stafford on December 26, 2016 at 7:13 am

      Hi there Kristelle,
      Sorry, I did not get to comments yeaterday. You use the same amount of liquid, so it will be 8oz/1 cup/236ml of hot water with a good teaspoon of coffee granules. You can make it stronger if you like, but this should be sufficient,
      Gemma 🙂

      • Kristelle on December 30, 2016 at 8:09 pm

        Thanks alot for responding Gemma! Hope you still do it when you becaome a much famous baker. Wish you all the best 🙂

        • Gemma Stafford on December 31, 2016 at 2:20 am

          Hi Kristelle, I will always try to make time to respond, you Bold Bakers are really important to me, and so kind too. Happy New Year to you and your family,
          Gemma 🙂

      • Praj on July 6, 2017 at 5:07 am

        Hi Gemma
        Sorry to jump in from nowhere but my question is related to the same thing. Just to reconfirm 1 cup is 250 mls but pls help me understand if not so. Love to watch your recipes. You really pour your heart into explaining them really well. Cheers
        Praj

        • Gemma Stafford on July 7, 2017 at 7:16 pm

          Hi Praj,

          1 cup is 240ml. I’ll correct the recipe now :).

          Hope this answers your question. I’m delighted you like my recipes.

          Best,
          Gemma.

  39. Sara Jones on December 20, 2016 at 1:41 am

    what sugar are you using castor or granulated??

    • Gemma Stafford on December 20, 2016 at 1:52 am

      Hi Sara,
      Always caster for baking any kind of a sponge cake. The exception is when brown sigar is called for.
      Granulated sugar in America tends tp be finely ground, and is really no different to caster sugar, the names for these things tend to confuse, so if it looks fine, then it will be good. In Ireland granulated sugar hase a bigger grain!
      Gemma 🙂

  40. Sarah on December 17, 2016 at 9:54 am

    Love all your recipes, can this recipe used for 3 numbers of 6 inch pans

    • Gemma Stafford on December 18, 2016 at 2:36 am

      Hi Sarah,
      That is what this is for, perfect,
      Gemma 🙂

  41. Kylie Roberts on December 16, 2016 at 11:57 am

    Wow just WOW…This recipe is the BEST! I’ve made it so many times now and it is my go to for chocolate cake and cupcakes. I’ve also made this with mint essence and it’s devoured in minutes. I’m an Aussie and I love it that you are using grams in your recipes. It makes life so much easier for us on the other side of the planet. Thanks Superwoman!

    • Gemma Stafford on December 17, 2016 at 3:18 am

      Kylie, that is great, I am so happy to hear that. I love the superwoman title, but i think it may breach the trades description act!! Blushing here lol.
      Thank you for your good wishes, I hope you and your family have fun in the Christmas sun,
      Gemma 🙂

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