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Now you have the Best-Ever Chocolate Cake Recipe to make a deliciously moist chocolate cake every time!

Best-Ever Chocolate Cake with Fudge Frosting

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Celebrate anytime with this decadent and moist Best-Ever Chocolate Cake recipe topped with my favorite fudge frosting and vibrant homemade sprinkles.


Hi Bold Bakers!

Everyone needs a master cake recipe that will never fail you and everyone will love. I have shared with you my master recipes for Vanilla Cake & Carrot Cake, but I haven’t revealed my Best Ever Chocolate Cake recipe or Chocolate Fudge Frosting until now.

This is the best chocolate cake recipe that I’ve found and it’s made by the great Ina Garten. I am a big fan of her books and style, and I dream of living in her barn in the Hamptons. What I love about this chocolate cake recipe is that it does not need a mixer and is very fast to whip up. Her recipe is also incredibly moist and rich because she uses buttermilk and oil, making it my favorite kind of cake! This chocolate cake is known as Devils Food Cake, Black Magic Cake, and Death by Chocolate. Once you make it, you’ll see why its earned its namesake.

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

How to Make Fudgy, Chocolate Frosting

This Chocolate Cake recipe goes above and beyond Big and Bold with the addition of my best fudge frosting. My chocolate frosting yields you a rich, fudgy and soft icing. Like my buttercream, this frosting recipe is not complicated. I know, however, that getting buttercream light and fluffy can be a struggle so I covered a lot of those points in the video. With my tips and tricks, you will always be successful with frosting.

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

How to Make Sprinkles

While the icing on this homemade chocolate cake is incredible, my homemade sprinkles are the real icing on the cake.  You might be wondering how to make your own sprinkles, but don’t worry. Making sprinkles is actually quite easy! All you need is fondant.

I colored leftover scraps from my Marshmallow Fondant and then cut circles out of them using the tip of a piping nozzle. Voila! My sprinkle recipe transformed my dessert from a regular cake to a cake that cheers for celebration!

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

Get more of my Best Cake Recipes:

4.9 from 69 votes
cake, chocolate,frosting,fudge,sprinkles,best ever,celebration
Best-Ever Chocolate Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Celebrate anytime with this decadent and moist best-ever chocolate cake recipe topped with my favorite fudge frosting and vibrant homemade sprinkles.

Course: Dessert
Cuisine: American
Servings: 10
Author: Gemma Stafford adapted from Ina Garten
Ingredients
  • 1 3/4 cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • 1/2 cup (2oz/75g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml/8floz) buttermilk*
  • 1/2 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
  • 1 1/3 cup (120g/4oz) cocoa
  • 1 tablespoon vanilla extract
  • 2/3 cup (51/2floz/165ml) whole milk
Instructions
  1. To Make the Cake:

  2. 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.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  4. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  5. 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.
  6. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
  7. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
  8. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  9. To make the Fudge Frosting: 

  10. 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

  11. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  12. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
  13. 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.
  14. 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.
  15. To Decorate: 

  16. Place 1 layer, flat side up, on a flat plate or cake pedestal.

  17. 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.
  18. 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)
  19. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
  20. 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.
  21. Finish your cake off with your homemade sprinkles.
  22. 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.

Watch the Recipe Video!

Recipe 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!

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654 Comments

Write a Comment and Review

  1. Ken on July 17, 2018 at 11:22 pm

    Hi Gemma,
    How kind of you to share ur experience and tested recipes with us!
    I have a question? If I wanna bake this in a 10inch pan, do I half it and bake in two batches or fill the whole pan with it? And roughly for how long to bake in 10inch pan?
    Also I want a recipe that’s good for tall cakes as they are in. But all my recipes are too moist and jiggle a lot when I stack more then 3 layers! I don’t want a mud cake recipe! Will this be good for stacking?

    • Gemma Stafford on July 18, 2018 at 2:25 am

      Hi Ken,
      This is a moist cake, but I think it will hold up reasonably well.
      Bakeries would use supports to hold the cakes in place, dowels, straws, lollipop sticks and apparently now some edible cake supports.
      The sponge recipe I use here (https://www.biggerbolderbaking.com/crazy-cupcakes/) is a basic Victoria sponge cake, which has had a number of flavor additions. I use this in a number of recipes here. It is proportional, easy to multiply or divide. In Ireland where we used imperial measurements until recent times, this recipe would stay in your head. 4:4:4:2, 8:8:8:4 etc. Being 4ozs sugar, 4ozs butter, 4 ozs flour and two eggs. Additional to this a little milk, then any flavor you like. We often added a little ground almonds too, used it for all sorts of recipes.
      So, you can make this batter for a big cake, it is firm, but it is also moist. The ground almonds bring a nice richness too.
      For a ten inch pan you will need 10 ozs butter/sugar/flour and 5 eggs. This should give you a single layer of about 3 inches, which can be cut into layers. For a deeper cake add 2ozs extra of each ingredient plus one extra egg. For a more dense cake add a couple ozs more of flour, which will give a Maderia type cake.
      The baking temperature should be 180c/350f. If your oven is fan assisted take it back by 10c/20f, or use the conventional mode. You will need to line the pan for this cake. butter the pan, butter grease-proof paper, and line at least the bottom of the pan, two layers of paper would be good.
      The timing I am not sure about, but I would think at lease 50 minutes, but you will need to watch it after about 35. Do not open the oven unnecessarily, it will cause the cake to fall.
      Haha! Ken, it would have been quicker to come to your house! I hope this is not too much information for you, but do try this sponge, even a little sample. Add cocoa, coffee, lemon zest etc to rock up the flavor and you will never need another sponge recipe again!
      Gemma 🙂

  2. Musfira on July 16, 2018 at 6:16 am

    Hi Gemma. Can I make this cake in microwave?

    • Gemma Stafford on July 16, 2018 at 8:27 pm

      Hi Musfira,

      I’ll come up with a chocolate microwave recipe soon. Watch this space.

      Gemma.

  3. Lexi on July 8, 2018 at 1:44 pm

    Gemma, how many 6 inch cakes would fill 2 9 inch cakes?

    • Gemma Stafford on July 8, 2018 at 2:28 pm

      Hi Lexi,

      It will make 3 (6 inch) cakes 🙂

      Best,
      Gemma

  4. Gina on July 5, 2018 at 9:41 pm

    Hi gemma, I noticed you said the coffee can be replaced with buttermilk, can I replace the coffee with warm water with the same results?

    • Gemma Stafford on July 5, 2018 at 11:33 pm

      Hi Gina,
      Yes! or leave it out. It will not make enough difference to be a problem.
      Happy baking,
      Gemma 🙂

  5. Debbie Young on July 4, 2018 at 3:06 pm

    Hi again Gemma!
    As you can see from my photo, Rosie’s teddy bear cake for her first birthday was a success! I ended up using an 8″ pan for the head, a 9″ pan for the body and four cupcakes for the paws. Everyone raved about the moistness of the cake and the delicious chocolatey frosting. I can’t thank you enough for the recipe. My four-year old granddaughter, Isabelle, watched your video and helped me with the frosting and decorating. She said you were very good and she likes your hair. (LOL!) This really was the best chocolate cake recipe ever!

    • Gemma Stafford on July 4, 2018 at 6:47 pm

      Thats fantastic, Debbie!!! Thanks so much for sharing a photo.

      Make sure you save it now so you don’t forget about it. I always print off my favorite recipes.

      Best,
      Gemma.
      P.S about time I was complimented on my hair!! it takes me 20 minutes to get it to look like that lol.

  6. Debmcam on July 1, 2018 at 11:25 am

    I made this yesterday for my husbands birthday. Followed the recipe exactly and it came out perfect. I crushed some Oreos and sprinkled on top of the cake. It was a hit
    Thank you for sharing

    • Gemma Stafford on July 1, 2018 at 9:18 pm

      Thrilled to hear that!!! Make sure you save this recipe for the future.

      Best,
      Gemma.

  7. Ahmed on June 29, 2018 at 5:10 am

    Can I bake this cake in one 9″ tin, and if it’s possible how long does it take to bake?

    Thanks Gemma

    • Gemma Stafford on July 1, 2018 at 8:45 am

      Hi Ahmed,
      I think you can do this, but the pan will need to be deep, you may have too much batter. You need to leave about 1 inch at the top of the pan for the cake to rise. If you have some left over you can make a cupcake or two!
      Bake at 180c/350f for about 45 mins, but you will need to monitor carefully after about 30 mins. Do not open the oven unnecessarily, the cake will fall.
      I hope all goes well for you,
      Gemma 🙂

  8. marwa donia on June 27, 2018 at 10:18 am

    Hi Gemma
    I love this recipe so much and everytime I made it they love it so much
    Can I use this recipe to make a black forest cake?

    • Gemma Stafford on June 27, 2018 at 5:06 pm

      Delighted you like this recipe.OMG absolutely use this for black forest. Its a devils food cake which is normally what is used.

      Best,
      Gemma.

  9. Debbie Young on June 20, 2018 at 7:50 am

    Hi Gemma!
    I love your videos and recipes! You are my go-to site whenever I want to make something.
    I have a question about cake pan sizes. In the video you mention that you can use 2 or 3 9inch pans but the written instructions say 8inch pans. I want to use 2 9inch (one round, one square) in order to make a teddy bear cake for my granddaughter’s first birthday. Would the recipe work for this? Would baking times change for 2 9inch pans?
    Thank you!

    • Gemma Stafford on June 21, 2018 at 12:20 pm

      Hi Debbie,

      I’m really thrilled you like my website. Thanks so much :).

      Thanks for letting me know Debbie, that is incorrect. Yes absolutely use 2 (9inch) cake pans. The was what I supposed to write. Baking times are the same.

      Best of luck,
      Gemma.

  10. Ceo38 on June 19, 2018 at 3:19 am

    Hi Gemma, can I check with you… can I use vanilla essence instead of extract? I knw they are not the same… just wondering… hehe… and oh ya, the coffee when we pour in must it be hot? Or cooled down coffee? Thanks alot

    • Gemma Stafford on June 19, 2018 at 6:33 pm

      HI,

      Yes you can use essence, no problem. let the coffee cool down before adding it in. And yes you can reduce the sugar just note it might yield you a little bit of a different result.

      Happy Baking!
      Gemma.

      • Ceo38 on June 19, 2018 at 8:13 pm

        Thanks Gemma! 👍😊

  11. Bhavya Gajapathy on June 17, 2018 at 3:52 am

    Hi Gemma,

    I used this recipe to bake my first ever chocolate cake for my little brothers birthday. Though the batter was a tiny bit liquidy. However, the cake turned out great and was an instant hit with every one, especially my brother. Thank you for the wonderful recipe. I’m trying your best ever brownie recipe next. Wish me luck.

    Love Bhavya

    • Gemma Stafford on June 18, 2018 at 3:35 am

      Hi there Bhavya,
      I am delighted you worked this recipe well, and that your brother enjoyed his cake, well done!
      Onward and upwards now, follow the recipes and all will be well. Let us see the results too, this is encouraging for other bold bakers.
      Thank you for being in touch,
      Gemma 🙂

  12. Heather on June 15, 2018 at 6:13 pm

    Hi Miss Gamma, I have been a fan of yours for a long time now. My question concerns all of your cake recipes. Can you use cake flour instead of all purpose flour in all your cake mixes and get the same results? Thanks in advance, and you and Kevin keep doing the great job that you are doing. I have learned so much from you. Your friend from Illinois, Heather

    • Gemma Stafford on June 16, 2018 at 3:01 am

      Hi there Heather,
      Goo to have you with us in Illinois, thank you for your kind support.
      Yes! cake flour is a reduced gluten flour, which works well in almost all recipes, the exception being yeast breads/dough which relies on a hogh gluten level to build the structure of the bread/dough. The gluten in flour is the protein, which is usually referenced on the label. This runs from 9% – 15%, a pastry flour – strong bread flour.
      All purpose flour comes in at about 12%, depending on the strain of wheat, the season, the place etc.
      I hope this is of help, happy baking,
      Gemma 🙂

  13. R on June 14, 2018 at 2:10 am

    Also, can I use regular cocoa powder instead of unsweetened?

    • Gemma Stafford on June 14, 2018 at 6:57 pm

      Hi,

      if you mean hot chocolate powder then no unfortunately you can’t use that. It is not the same thing.

      Best,
      Gemma.

  14. R on June 14, 2018 at 2:07 am

    Hello, can I make this using a 6×3 inch pan or will I have to adjust the recipe entirely?

    • Gemma Stafford on June 14, 2018 at 6:59 pm

      Hi,

      Yes, a 6 x 3 inch is a tiny pan and this is a big cake. You will have to half the recipe at least.

      Best,
      Gemma.

  15. ceo38 on June 11, 2018 at 8:22 am

    Hi Gemma, made this cake for a friend’s birthday and it was awesome! I halved your recipe and made just one 8inch springform tin of cake cos it was just for the few of us. The cake tasted so delicious! Thx to your recipe of cos!

    • Gemma Stafford on June 12, 2018 at 4:12 am

      Hi there,
      good for you. How kind to make a cake for your friend too, well done.
      Thank you for this kind review of this recipe, I appreciate it,
      Gemma 🙂

  16. Ufuoma on June 7, 2018 at 11:53 am

    Hi Gemma,
    I wonder if other bold bakers have had the same experience with this recipe. I have made this cake twice and I noticed that both cakes had rubbery streaks inside. Today’s was so bad it tasted of cooked eggs. I’m thinking the eggs got scrambled when I poured in the freshly brewed very hot coffee. Do you have any thoughts on this?

    • Gemma Stafford on June 9, 2018 at 4:35 am

      Hi there,
      I do not know, and I have not heard this before. You would not usually add very hot coffee to a batter, normally you would cool it first. The eggs may indeed have set up if the coffee was hot enough. This recipe is usually very well received and baked. I am sorry that it was not right for you,
      Gemma 🙂

  17. Vishnu Priya on June 4, 2018 at 9:01 pm

    Hi Gemma. I’ve been a big follower of you since I discovered your microwave mug recipes. I tried your Best Ever Chocolate Cake recipe two days ago. I made the buttermilk from milk and lemon and made the coffee brew with instant coffee. The rest of the ingredients I measured as said in the recipe. But the batter turned out very liquidy. I wonder why that happened. So I added a 1/4 cup of flour to the batter which thickened slightly. I used a lot of parchment paper and baked the cake in a large springform tin. I added an extra 5 min of baking at 170oC and the toothpick came out clean. And it was well worth the effort.
    The cake was super moist and decadent. I also made the Chocolate Fudge Frosting and it was so good. I covered the cake in the frosting and served it at room temperature with some vanilla ice cream and it was a big hit. I felt so good when people went back for seconds. I also made your Best Ever Brownie recipe. It turned out great as well. Thank you for all the great recipes and tips. I look forward to trying out more of them.

    • Gemma Stafford on June 5, 2018 at 2:46 am

      Hi there Vishnu,
      first of all well done you. You felt there was an issue and you corrected it, a bold baker indeed.
      I am not sure what happened with your batter, it should not be liquid!
      You rescued it, and you served it and it was enjoyed, and in the end that is what matters most.
      Thank you for letting us know,
      Gemma 🙂

  18. Katie on May 31, 2018 at 1:28 pm

    Hi Gemma!
    I absolutely love your recipes. Thank you for all the time and effort in putting these together. I’m wanting to make this cake but I do not drink coffee and really don’t want to go buy some. Is there a good substitute?

    Thanks!

    • Gemma Stafford on May 31, 2018 at 8:50 pm

      Thank you for your lovely message. I really appreciate it.

      You can just sub the coffee for buttermilk, no problem.

      Gemma 🙂

  19. Himali on May 25, 2018 at 9:57 am

    This will be the first time I’m going to be making buttercream frosting, so I want to keep it simple for the first time before trying new flavours. So does a chocolate cake and vanilla buttercream frosting work together or is there other type of frosting that is necessary?

    • Gemma Stafford on May 26, 2018 at 1:01 pm

      Hi there,
      Chocolate and buttercream are a great combination.
      The thing to know about buttercream is that it is a proportional recipe. One part butter to two parts powdered/icing sugar. This means that it is easy to practice it. try a sample usin one ounce of butter, two ounces of powdered sugar a touch of milk and a few drops of vanilla. Then you will see how it works, and be able to adjust it to yuor own taste.
      Happy baking,
      Gemma 🙂

  20. Sadia Bhutta on May 22, 2018 at 8:53 am

    Hi, can I make this cake with gluten free flour?

    • Gemma Stafford on May 22, 2018 at 9:17 am

      Hi Sadia,

      Yes you can. Use gluten free all purpose flour.

      Best,
      Gemma.

  21. Abigail on May 20, 2018 at 10:23 am

    Please I do not own a coffee brewing machine. I believe I can mix coffee with hot water. How many teaspoons or tablespoons to a cup. Thank you.

    • Gemma Stafford on May 22, 2018 at 1:40 am

      Hi Abigail,

      1 teaspoon of coffee granules per 1 cup of water. That will work well.

      Best,
      Gemma.

  22. Sharon on May 17, 2018 at 11:23 pm

    Hi there I want to make the chocolate cake but what can I replace the coffee with.? I’m making it for a kids party. Also I have never put 2 cups of sugar in a cake can I use a different type of sugar or honey? Thanks so much.

    SHARON

    • Gemma Stafford on May 19, 2018 at 12:26 am

      Hi Sharon,

      You can simple replace the coffee with buttermilk. I don’t recommend changing out the sugar as you won’t get the same results as I did.

      Hope this helps,
      Gemma.

  23. Rebekah on May 16, 2018 at 10:12 am

    Hi! I’m curious if/how the flavor will be changed if I used a dutched, unsweetened cocoa powder for the frosting? or do you recommend regular unsweetened cocoa powder?

    • Gemma Stafford on May 17, 2018 at 3:54 am

      Hi Rebekah,

      Dutch process will work just fine in the recipe. Some find it smoother and less bitter than unsweetened cocoa powder. You can use either.

      Gemma.

      • Rebekah on May 19, 2018 at 6:03 pm

        Thank you so much. It turned out divine!

        • Gemma Stafford on May 20, 2018 at 7:53 am

          I’m thrilled to hear that. Thanks for trying out my recipe.

          Best,
          Gemma.

  24. Dora8 on May 14, 2018 at 11:28 am

    Hi Gemma, i made this cake and its delicious but i can taste the baking soda. can i reduced the amount of baking soda?

    • Gemma Stafford on May 15, 2018 at 8:03 am

      Ugh I hate that. Tasting baking soda is never good.

      I don’t recommend reducing it but when you measure it always level the teaspoon to make sure you are just doing the right amount. Never do a heaped teaspoon when it comes to raising agents.

      Hope this helps,
      Gemma.

  25. Frances on May 14, 2018 at 7:28 am

    This is like the fluffiest chocolate cake I’ve ever made. My kids loved this~!

    • Gemma Stafford on May 15, 2018 at 7:07 am

      I’m thrilled to heat that. Thanks for letting me know, Frances.

      Gemma 🙂

  26. Sadaf on May 10, 2018 at 5:25 am

    Hi Gemma.I hav heard that cakes which are made from oil should be eaten the same day and should not be refrigrated.is it true?

    • Gemma Stafford on May 10, 2018 at 11:57 am

      hi there,
      NO! this is certainly not true of this cake. Chocolate cakes tend to taste better on day two! carrot cake too, which is made with oil, is delicious an day two.I have never hear this rule, so it may be true of a particular cake,
      Gemma 🙂

  27. Sandra Connors on May 5, 2018 at 10:18 am

    I just found you and love your recipes. However, I am having trouble getting the recipes to print. Is it me or have other people had this problem?
    Please help, I want these recipes!!!

    • Gemma Stafford on May 5, 2018 at 12:07 pm

      Hi Sandra,
      I have heard this before, and I do not know why! I have asked Kevin too, and he is perplexed by this.
      Here is what I suggest. Copy and past to word if you have this, or to notepad if you have that. It is then easy to save the recipe and print them too.
      If I am missing the point let me know, I will see if I can get the tech people to resolve it,
      Gemma 🙂

  28. Aya on May 4, 2018 at 2:22 pm

    Hi Gemma,
    Would it be ok if I use a 9-inch round pans for this recipe? would I still need 3 pans as well?

    • Gemma Stafford on May 5, 2018 at 11:39 am

      Hi there,
      If you do my simple math you can figure it out.
      8 x 8 inch pan – 64sq inches x 3 = 192sq inches.
      9 x 9 inch pan = 81 sq inches x 2 = 162 sq inches.
      So, you will have a deeper mix for the two pans, but not much. If you fill the pans to about 3/4 full, they will come to the top of the pans when baked.
      If you have a little batter left you can make a cooks treat! a cupcake or two for you!
      I hoe this helps,
      Gemma 🙂

  29. Iris on April 30, 2018 at 10:31 pm

    Hi Gemma
    May I know if all the “butter” mentioned in all your cake recipes meant to be “unsalted butter”? I’m newbie in baking.

    • Gemma Stafford on May 1, 2018 at 2:59 am

      Hi Iris,
      I tend to use salted butter as this is what I grew up with. However you can choose, and add a pinch of salt if you wish.
      Good to have you baking with us, lots of recipes for you here, we will be delighted to see your results too. This chocolate cake is a good one to start with, read the instruction through a couple of times before you start, this is how you get things right. The frosting here is a useful one too, and can be changed to a coffee fudge frosting too.
      I hope you get on well with this recipe,
      Gemma 🙂

  30. tasnim on April 23, 2018 at 11:08 am

    hi my bestfriend’s birthday is on saturday and i don’t have the time to preapare it that day .can i do it the night before and if yes do you suggest storimg the frosting and the cake separately or preaparing the whole cake .
    thanks for this amazing recipe in advance

    • Gemma Stafford on April 24, 2018 at 2:42 am

      Hi there,
      for this cake you can prepare and frost it all together, and keep it overnight. It will actually hold well for a few days, and taste even better on the second day.
      I am happy you are using this recipe, you will like it. Cover it down and refrigerate if you live in a hot place, or leave at cool room temperature.
      I hope you have a great celebration,
      Gemma 🙂

      • tasnim on April 26, 2018 at 11:46 am

        thank you so much . hope they will like it and i am sure they will as it is one os your best recipes

  31. Sandhya Ashok on April 11, 2018 at 9:29 am

    Hi Gemma,

    What a great recipe! I made half the recipe in a springform tin and it came out very well. I subbed the eggs for homemade applesauce ( also your recipe) and used a teapoon of instant coffee in one cup of hot water for the fresh brew. I also used milk and lemon as you mentioned instead of buttermilk as it is not easy to find here, but I used less acid as I live in a tropical area. Even then the cake was slightly acidic, so I’m guessing that using buttermilk will make it perfect.
    I topped off the cake with plain buttercream to contrast with the chocolate in the cake the end result was simply marvellous! Even after so many substitutions it turned out moist and delicate. My family loved it!
    Thank you so much for this recipe Gemma!

    Sandhya

    • Gemma Stafford on April 11, 2018 at 10:12 am

      Hi there Sandhya,
      Good for you, so very well done. Really you are showing a good understanding of how and what to substitute, and this is what matters, the science if you will.
      I am happy to hear your family liked this recipe, it is good to have you with us,
      Gemma 🙂

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