Your #1 Online Baking Destination!

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

Best-Ever Chocolate Cake with Fudge Frosting

Save Recipe

Hi Bold Bakers!

Everyone needs a master recipe for cakes that never fail you and everyone loves. I have shared with you my master recipes for Vanilla Cake & Carrot 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 incredibly 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.

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 52 reviews
Best-Ever Chocolate Cake
Prep time
Cook time
Total time
Recipe type: cake
Serves: 10
  • 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
  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.
*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.


70 Images
Submit Your Photos
Mei Qi Josie
Dani Elle
Alan Yost
Rachel Pereira
Itzel Escareño Sotelo
Muhriza Salih
Cambryia Hart
Anja Petrovski
Aidan S.
Liza Kat
Muhriza Salih
Rachel Pereira
Rachel Pereira
Roberto Dimas Tjahjoputranto
Arisa Kobayashi
Christine Joy Madison
Evelyn Sciortino
Fizza Shirazi
Katherine Cowgill by Teren Oddo Oct. 2015

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.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


  1. Asami on February 18, 2018 at 12:06 am

    Hi Gemma, I’ve been watching you doing a lot of amazing stuff with microwave.. I’m just curious if I can make this recipe in the microwave just like your microwave 3 layer cake. Thanks!

    • Gemma Stafford on February 18, 2018 at 2:00 am

      Hi there,
      It is not impossible, but I have not tried it. Many people around the world use their microwaves for baking all sorts of cakes.
      What it is not good for is baking anything which should be browned and crisp.
      You can convert the three layer microwave cake to a chocolate cake quite easily, add 2 – 4 tablespoons of sieved cocoa (you can dissolve it in a little boiling water) and add this to the mix. You can do the same with 2 teaspoons of coffee, add lemon zest for a lemon cake, make a simple glaze with the juice and powdered sugar etc. Endless possibilities!
      Thank you for being in touch,
      Gemma 🙂

  2. Sadaf on February 17, 2018 at 3:28 am

    Hi Gemma.can we make this as a loaf cake?

    • Gemma Stafford on February 17, 2018 at 9:19 am

      Hi there,
      This will be a big mix for a one pound loaf pan. About 2/3 of this batter would do this pan for you. You can also bake this as cupcakes!
      If you are going to divide this recipe write it out first to make sure you divide it properly,
      Gemma 🙂

  3. Sadaf on February 15, 2018 at 11:46 pm

    Hi Gemma .how many spoons of coffee should we use?

    • Gemma Stafford on February 16, 2018 at 3:21 am

      Hi there,
      If you re using a powdered coffee/instant coffee then really a teaspoon will do it. You will not really taste the coffee, it just boosts the flavor of the chocolate cake.
      Gemma 🙂

  4. Christina on February 15, 2018 at 10:06 pm

    Hi Gemma, I’m wanting to make this cake in a 9×13 pan, would that work out? If so, what temp and how long?

    • Gemma Stafford on February 16, 2018 at 4:13 am

      Hi there,
      I am giving math lessons here this week!
      To figure out how this batter will work in this pan you find the area of this pan, and the ones suggested in the recipe. The depth of the pan matters too.
      Basically this pan is 117sq inches. But I do not know the depth.
      3 x 8 inch round pans will be 192 sq inches.
      2 x 8 inch pans will be 128 sq inches.
      This is really a question of how deep your pan is, and what the purpose is. If it is a sheet cake then 2/3 of the batter will work for you. You write out the recipe, dive every ingredient by 3, then multiply by 2. Do it as close as possible, and double check it.
      I hope this is of help to you.
      Gemma 🙂

  5. Remia on February 15, 2018 at 3:08 am

    Thanks dear for the wonderful recipes. I am using convection microwave oven. So I can bake only one at a time. How long I can keep the mixed cake batter at room temperature?

    • Gemma Stafford on February 15, 2018 at 4:54 am

      Hi Remia, Really this will be good. Have your oven ready for the first one, then get the next batch in as soon as you can, all will be well,
      Gemma 🙂

  6. Katie on February 14, 2018 at 5:26 pm


    Just made this tonight, and it was the best cake I’ve made! Moist and chocolaty! I want to make this cake as a sheet cake in a rimmed cookie tray, how long would you bake it for in this form? And would you do the full recipe or half?

    Thanks for your awesome recipes!

    • Gemma Stafford on February 15, 2018 at 4:17 am

      Hi Katie,
      This works very well as a sheet cake, so it is perfectly possible.
      How much batter you make and bake will depend on the size of the sheet you are using.
      To find the square inch measurement you multiply the length by the width. This is just math!
      A round 8 inch pan is 64sq inches x 3 for this cake. This is how you will know how much to change the recipe. If you have a little over you can make a cupcake, just for you!
      Gemma 🙂

  7. Karen on February 13, 2018 at 12:32 pm

    This is the second recipe from your site that I’ve made and it was so much more delicious than I expected! And I expected to be as good as all the reviews said it would be. Most comments mentioned this is the best cake they’ve ever tasted but that’s almost an understatement. This cake is better than anything I’ve ever tried from a bakery, store, and even a restaurant. I don’t think any cake can top this one. Whatever the proportions of the ingredients, you’ve really created a masterpiece of a cake! Thank you so much for sharing it with us!

    For those interested in baking this cake, I substituted buttermilk with her homemade buttermilk substitution recipe (milk+vinegar) and it still turned out heavenly.

    • Gemma Stafford on February 15, 2018 at 5:29 am

      Hi Karen,
      This is a great review of this recipe, and I thank you for taking the trouble to write it.
      Thank you also for the buttermilk tip, this will help other Bold Bakers.
      It is good to have you with us,
      Gemma 🙂

  8. Nikhil Jain on February 13, 2018 at 2:03 am

    Hello Gemma
    First of all thank you for sharing your best ever recipes.They are really the best ones.I am having few questions please help me out.
    1-As you told that buttermilk can be a substitute for eggs and In some of your recipes you have used both buttermilk and eggs.So in that particular recipe,should I add more buttermilk to substitute eggs? If yes,will it not make my batter too liquid??

    2-Whenever I bake my cake it rises from center but when I remove my cake from oven,the risen part of the cake gets sunk and becomes a depression in that area.what should i do?

    • Gemma Stafford on February 13, 2018 at 6:22 am

      Hi there,
      When you use buttermilk as an ingredient in a recipe it will be best to use another substitute for the eggs. In this case, as the eggs are used as a binding agent, along with some raising, I would choose a fruit puree. Apple, or banana would work well for you,
      Gemma 🙂

      • Nikhil Jain on February 13, 2018 at 6:56 am

        Thank you. 🙂

  9. tyaba on February 12, 2018 at 9:56 pm

    hi Gemma!
    i don’t have good quality cocoa powder. can I use melted chocolate in this cake?

    • Gemma Stafford on February 13, 2018 at 6:37 am

      Hi there,
      do you have any cocoa? Really a base note of cocoa works well here, and balances out the sweetness.
      chocolate can certainly be added to a batter, but a couple of things may happen.
      1. The chocolate needs to be melted and cooled, but it can fail to blend with the batter. A little warm milk will help here.
      2. it can be too heavy!
      3. when adding cocoa, dissolve it in hot water first, this improves the flavor.
      4. the coffee is to enhance the flavor, not add a coffee flavor.
      Then it is about how much to add. I would have to test this recipe, but I think it will be about 6 ozs of 70% ish chocolate, a lot, and expensive too.
      I am not sure why you cannot get cocoa, but it is worth sourcing it!
      Gemma 🙂

  10. Fatima on February 6, 2018 at 9:50 pm

    Hi Gemma, hope you are well!u r the best blogger I came across., my baking started coming out right since I followed your recipes, have one problem that I need help with, my husband doesn’t like the taste of baking soda in the cakes, he always knows wen I use baking soda,can I substitute baking soda for baking powder and how much must I use?thank you very much for always responding to everyone’s comments

    • Gemma Stafford on February 7, 2018 at 4:56 am

      Hi Fatima,
      Baking powder contains baking soda, and cream of tartar, and alkaline and acid, to create the rise in a cake.
      Generally you will use baking powder in a cake. If the recipe calls for baking soda it is usually for a very specific purpose.
      In this chocolate cake recipe there are a couple of acid ingredients, there is the buttermilk, and the cocoa! These balance the bicarbonate of soda, which as I said is alkaline, it is the science of baking.
      If you wish to omit it then do so, it will be a change to the recipe, and you will need to increase the baking powder. I think you wil need 2 1/2 teaspoons for this batter.
      Leave the buttermilk there, it will soften the crumb, and give a good result, though it will be a little different to mine.
      I hope your husband likes this cake, I think he will, even with the bicarb!
      Gemma 🙂

  11. Lynn on January 31, 2018 at 2:33 pm

    Good afternoon Miss Gemma ♡

    How do I get my 3 kids eat broccoli? I make them the best ever chocolate cake with homemade Nutella frosting 🙂 Bet they’ll eat a second serving of vegetables for a larger piece of cake. Win, win LOL!

    Thank you for this recipe

    • Gemma Stafford on February 1, 2018 at 2:55 am

      Haha Lynn! you are a genius!
      My mum used to very lightly cook a variety of veg, put them on a large plate on the table, and tell us not to touch them until we got our plates, then she turned her back, when she looked around they were gone! Then she pretended to be cross, it worked, even with the neighbors kids! lol.
      Thank you for being with us,
      Gemma 🙂

  12. Parvathi Ajith on January 31, 2018 at 9:11 am

    Hey Gemma,
    I love your videos and recipe. I made amazing cheesecake and red velvet cake following your recipe, word to word and got the mist creamiest cheesecake ever!
    However, when I tried making this cake in microwave but I did not get a proper cake texture. What changes should I make to bake this in microwave?
    Thank you 🙂

    • Gemma Stafford on February 1, 2018 at 4:08 am

      Hi there,
      Good, I am happy that you have been baking with great success, thank you for letting me know.
      If you are trying to bake the Best Ever Chocolate Cake recipe in the microwave, I do not think it will work well.
      Recipes for the microwave need to be designed to be baked in this way, a different balance of liquids and fats really. The size and shape of the pans will matter too.
      ( this recipe is designed to be microwave baked. You can add cocoa to this to make a chocolate cake, lemon zest to make a lemon drizzle cake, coffee powder to make a coffee cake etc. Add a touch more liquid to cover the additions, but not much.
      I hope this is of help to you,
      Gemma 🙂

  13. Tasneem Murtaza on January 24, 2018 at 8:16 am

    Hi gemma,
    I c all of your recipe but ill be makjng for the first time. I need to know it saya 2 large eggs and i buy the mix eggs pack so does it mean i havw to add 3 if they are medium or what please reply soon as i have to make this tomorrow for hubby bday.
    Tha k you

    • Gemma Stafford on January 24, 2018 at 1:26 pm

      Hi there,
      If you feel the eggs are a little small you can do one of two things, use an extra egg, or slightly increase the liquids, this will work well for you.
      Happy birthday to your hubby!
      Gemma 🙂

  14. Zie on January 11, 2018 at 12:49 am

    Best. Chocolate. Cake. Ever!! I already have my go-to chocolate cake recipe but I’ve had so much success with the Best Ever Pecan pie that I wanted to give this a try. And boy, it did not disappoint! My old recipe comes close 2nd to this one. Soo good, so moist and chocolatey!

    I was worried on how it will turn out since i ran out of granulated sugar in the middle of making this and used brown sugar (lightly packed) for the remainder. I don’t think it affected the cake at all. I only made half the choco fudge frosting and decreased the amount of powdered sugar, it was enough to frost a 2-layer cake (baked at 350F for 30-33mins). I drizzled the top with caramel sauce (salted butter, sugar, cream). My mom in law loved it!

    Thanks, Gemma! Looking forward to more of your best ever recipes! 🙂

    Just one question – I saw this can be made with 1 tsp stevia instead of 1 cup sugar. This will be perfect for my diabetic family. But how can i make up for the lost volume? 1 tsp stevia plus 1 cup MINUS 1tsp of yogurt/unsweetened applesauce?

    • Gemma Stafford on January 11, 2018 at 8:03 pm

      Hi Zie,

      I’m thrilled to hear that!!! delighted you liked it.

      you nailed it, make up for the volume with apple sauce.

      You don’t need my help, you got this!!

  15. Loana on January 8, 2018 at 9:49 am

    Can I use butter instead of oil?

    • Gemma Stafford on January 8, 2018 at 5:14 pm

      For the cake? yes you can 🙂

      • Loana on January 10, 2018 at 9:19 pm

        Hi Gemma!
        Thank you for answear me. How much butter instead of the oil?
        Love your recepies.

        • Gemma Stafford on January 11, 2018 at 7:42 pm

          Melt the butter and weight it out as the same amount of oil 🙂


          • Loana on January 13, 2018 at 8:17 am

            Thank you for the info.
            Best regards from Costa Rica😉

  16. Greschelle Dent on January 5, 2018 at 3:33 pm

    Hi Gemma thanks for this recipe I have used it several time and has not fail me. However I would like to use a rectangular tin this time(12×10). Would it be enough to fill the tin if I double the recipe? Also if I only use one tin would it matter if I make to batter of two recipe in one batch or half I make two batches? Thanks in advance.

    • Gemma Stafford on January 6, 2018 at 5:23 am

      Hi there,
      This is a big pan! Have you baked a deep cake in this before, I presume it is about 3 inches deep, and it would need to be for this recipe. You could make this batter in one recipe, the worry may be the temperature, and the cooking time. If this is a very heavy pan you may need to line it well, to keep it cool. Bake at 180C/350F. allow to bake undisturbed for about 30 mins, it should be set up by then, then take a peek, quickly, if it looks like it is baked, test it, if not leave it for 10 minutes, and take another look.
      I wish you well with this, I think it will work well for you. A cake nail may help too to keep the heat in the center of the cake,
      Gemma 🙂

  17. Ramishah Fahim on January 5, 2018 at 11:03 am

    Hi Gemma,
    Can you please show us how to make a lemon cake in true bigger bolder baking style?? 😀

  18. Medha on December 21, 2017 at 10:26 pm

    Gemma I absolutely love this recipe. This is my go to recipe. I always get compliments when I make this. I have one question, I saw couple of people put mayonnaise in there chocolate cake. I really want to try that. What does it do and can I put mayo in your recipe? and if I put mayo do I need to exclude buttermilk?

    • Gemma Stafford on December 22, 2017 at 12:28 pm

      Hi there,
      Thank you for your kind words.
      When you think about what Mayonnaise is it makes sense! A real mayonnaise is eggs and oil, so it is used in recipes in place of eggs, and replaces at least some of the fats. I cannot directly convert this recipe for you, it would take me all day, and then would need to test it.
      I suggest you look for a suitable recipe online, it is more complex than is sounds,
      Gemma 😉

  19. Dana on December 13, 2017 at 8:27 am

    Hi Gemma,
    I’d like to make this cake for my niece’s 7th birthday. I have a couple of questions first:

    1) I’d like to make just a 2 layer cake, will it be better to 1/2 the amounts or will that be too little? What about 3/4 of the original amounts? I have a standard 23cm round cake pan.

    2) I wanted to use the frosting only as the filling, what do you recommend I cut the amount to? I don’t want it to be too sweet though. I’m gonna be using chocolate ganache on top.

    Thank you!

    • Gemma Stafford on December 14, 2017 at 7:26 am

      Hi Dana,
      I think if you cut the ingredient by 1/3 you will be good. Write down the recipe, and divide all of the ingredients, a touch more or less will not matter, but as closely as you can. You could also make the full batch and make a few cupcakes for the freezer.
      You can 1/2 the fudge frosting recipe, or you can make a mousse filling, by chilling some of the ganache and whisking it up.
      You can of course also make a chocolate buttercream, just add unsweetened cocoa to the buttercream. It is easy to divide the buttercream, it is proportional, so you can make as little as you like. 2ozs of butter to 4 ozs of icing sugar, plus cocoa to taste.
      This will be good Dana, nice idea,
      Gemma 🙂

      • Dana86 on December 15, 2017 at 9:21 am

        Thank you Gemma! I’m gonna write about my experience with the cut down recipe, hopefully it will be helpful for other people.

        I cut the ingredients for the batter by 1/3. I added slightly less sugar. My batter was slightly more runny than in the video. Since I only have one pan ( I have round 23cm pan), I poured all the batter in one and baked for about 30 minutes until my toothpick came out clean. The cake is moist, rich and soo good. The only issue I had is that it didn’t rise as it should. I planned to do a 2 layer cake but found out that it was too thin to cut in the middle. So I baked another batch to finish the second layer. Both have domed slightly in the oven but I cut that part off using the thread method.

        I cut the recipe for the frosting by 1/2. I have cut a considerable amount of the sugar from it on top of that though, so instead over 300g I just had 200g of powedered sugar and it’s enough. Everything went well with the frosting. Nothing separated and it’s so delicious, I’d put it on toast like Nutella. 😀 The amount of frosting made is enough for the filling of two layer cake for the size of my pan.

        I then poured dark chocolate glaze on top, then decorated with stiffened whipped cream and strawberries. Can’t wait to delve into it! Thank you Gemma!

        (do you know why the batter didn’t rise so much + the dome?)

        • Gemma Stafford on December 16, 2017 at 6:50 am

          Hi Dana,
          Wow! That is a great tutorial! Thank you for taking the trouble. Sounds delicious too, well done.
          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 doming.
          Point 4 also answers the ‘why did my cake not rise’ question, the lighter the hand with baking the better the rise, this is why I keep on saying, ‘do not over mix’.
          I do hope all of this is a help to you,
          Gemma 🙂

  20. Amina91 on December 12, 2017 at 3:46 pm

    Made the cake a few days ago for a big family gathering. This is the second cake I’ve ever made, it’s the softest cake I’ve ever had in my life and EVERYONE agreed they wer FULL OF COMPLIMENTS AND ASKED FOR THE RECIPE. To get the same effect leave the sponge in for 32.5 mins at gas mark 4/350 F (UK).

    Tip***** I used 290-300g powdered sugar, please don’t use anymore. I’m a dessert junkie and it was JUST right. Anything else I’d be sick.

    Tip****I bought some disposable cake linings from Asda for like £0.90 best thing I ever bought. After buttering the the sides and base of tin like suggested I just popped 1 of the linings in each tin, the sponges popped right out.

    Btw the buttercream looks like it won’t be enough when you’re done but it was ENOUGH don’t worry about it. I put a layer between the two sponges and on top and all round the sides. I was worried it wouldn’t be enough but it was completely enough.

    I served with warm custard and followed the rest of the recipe as suggested.

    Also don’t worry guys, there’s no difference between regular and unsweetened cocoa powder, I used a regular Asda brand cocoa powder, for both the cake and buttercream it’s the same thing.


    This will be my signature choc cake recipe from now on.

    • Gemma Stafford on December 13, 2017 at 3:02 am

      Amina, you are a genius!
      Thank you for this fab review of this recipe, it really will help other Bold Bakers,
      Gemma 🙂

    • Anna Green on December 28, 2017 at 1:13 pm

      I made this for my grandsons birthday cake and then covered it in fondant icing decorated it like spiderman. He loved it!!

      • Gemma Stafford on December 29, 2017 at 4:19 am

        Hi Anna,
        Thank you for this advice, glad your grandson had a good birthday,
        Gemma 🙂

  21. Marc on December 12, 2017 at 2:53 pm

    Hi gemma
    Why is my cake break down when i remove it from the tin but it is already cool .İ am using rectangular cake tin.Can you give any suggestion?
    2nd , And when my cake baked , i saw any bits of flour in the cake .Can you give me another suggestion for that?? When i sift the dry ingredients ,i didnt mixed it ,İs that the reason?
    Thanks in advance

    • Gemma Stafford on December 13, 2017 at 3:10 am

      Hi Marc,
      I think the answer to these questions is the same, you did not mix the batter sufficiently.
      Beating the wet ingredients helps, but you need to incorporate the dry ingredients, lightly and carefully. Take your spoon or spatula around the sides of the bowl and make a figure of 8 through the batter to mix it in. This is practice, well done for making a start on this.
      Do oil/butter the pan, sprinkle a little flour in too, and shift it around to form a liner for your cake. This will help too,
      Gemma 🙂

  22. Catcakes on December 10, 2017 at 12:33 pm

    Truly the best chocolate cake ever! I made this today – endless compliments. I made the vanilla cake for my daughter’s birthday 2 weeks ago and same reaction. I’m hooked! You are a Baking Goddess Gemma 🙂 I used 250g sugar in the chocolate cake and it was still really delicious and moist! Cat

    • Gemma Stafford on December 11, 2017 at 2:53 am

      Hi there,
      Good job, I am really happy to have your kind review of this recipe. I am happy to hear that you adjusted this recipe to your own taste too, thank you for letting us know,
      Gemma 🙂

      • Catcakes on December 11, 2017 at 3:36 am

        Thanks Gemma,
        I want to prepare this ahead for Christmas. Will keeping it in the freezer compromise its flavour or texture and how long can it be frozen for?

        • Gemma Stafford on December 11, 2017 at 4:20 am

          Hi there,
          Yes, it will keep really well. Baked goods tend to hold very well, when well wrapped, protected from ‘freezer burn’ for about one month, all will be well,
          Gemma 🙂

  23. Kristelle on December 3, 2017 at 1:17 am

    Hello Gemma,
    I’ve been following your best-ever recipes. I’m done with banana bread and brownies so far. All successful. 💪 Today I’ve tried making this chocolate cake and of course I know your recipe won’t fail me. But I’m honestly surprised at how fluffy and moist it turned out. I super love it. This is the most moist cake that came out from my oven thus far. I think the mixing technique really made a big difference. I want to submit a photo but I still suck in cake decorating. Thank you, Gemma! I love love love your recipes and you!!! 😍

    • Gemma Stafford on December 4, 2017 at 3:58 am

      Hi Kristelle,
      Thank you for this lovely comment, I am happy that this recipe worked well for you, well done.
      I suck at cake decorating too! It is really not my thing, so I developed a simple way to do it. The crumb coat is a really important to a good result. ( check this out, it wil lhelp,
      Gemma 🙂

  24. Arushi jain on November 21, 2017 at 10:38 am

    Hi gemma
    What is this freshly brewed hot coffee which you are using in this recipe.
    One more thing since i am vegetarian in this recipe ur using egg and u told that in place of egg we can use buttermilk… bt ur already using buttermilk.. so what should i use now in place of egg and does the taste of cake remains same.

    • Gemma Stafford on November 22, 2017 at 6:41 am


      I just use the coffee I make in the morning.Have you seen my egg substitute chart? Here is the link to it

      I would say use apple sauce to replace the eggs.


      • Arushi jain on November 27, 2017 at 8:19 am

        Hi gemma
        Thanks … i dont get apple juice here so can i use curd or mashed banana .will it taste same as with egg.


        • Gemma Stafford on November 28, 2017 at 2:05 am

          Hi there,
          Curd will probably be best for this. Banana is great too, but if you are not a fan you may taste it.
          There is always a difference when you sub out an ingredient, that is just the way it is, usually it is a textural thing.
          A little extra baking powder will help too.
          Gemma 🙂

  25. Shaiza on November 18, 2017 at 10:21 pm

    Hi Gemma!
    I started baking 2 years ago and I love your recipes! Every week I check out your website to see what you’re up to and I’ve tried out a few of your recipes, which have been nothing short of amazing.
    Anyway, I really need your advice. I planned to make your best ever chocolate cake for my Mom’s birthday/anniversary but since I don’t have an oven, I’m going to bake my cake in the microwave. The only issue is that it’s one of those old fashioned microwaves with a rotating plate and it’s of 800 watts. So how long should I bake it for? And how big or deep should my cake tin be?

    • Gemma Stafford on November 19, 2017 at 2:45 am

      Hi there Shaiza,
      First of all, that is very kind, to make a birthday cake for your Mom, I hope she has a lovely birthday.
      I have never baked this recipe in the microwave, and so I am not sure how it will work.
      The rotating plate is to assist in the distribution of the microwaves and it is very effective. The important thing is that you use a pan which is suitable for the microwave. Microwaves bake by penetrating the food, and vibrating food molecules, creating heat which is distributed through the food. They cannot penetrate metal.
      ( take a look at the recipe here, it will tell you how this works, time etc. You can add cocoa to this recipe too to make it into a chocolate cake, or you can use the Best Ever recipe. How is important though, I hope this works well for you,
      Gemma 🙂

  26. runii.h on November 17, 2017 at 6:41 am

    Hi Gemma! I need to make around 100 square chocolate cakes pieces for an event and I was wondering by what number i should multiply this recipe by and how long i should bake it for if i bake it in a rectangle pirex dish which is roughly 15inches x 10inches. Also does it affect the batter if i put half of the batter to bake and then put the other half to bake after the first batch is fully baked? Thank you 🙂

    • Gemma Stafford on November 18, 2017 at 10:18 am

      Hi there runi,
      I cannot answer this unless I know what you mean by squares!
      are you talking about individual portions?
      Do let me know,
      Gemma 🙂

  27. Tarana Khan on November 15, 2017 at 1:49 pm

    Hello Gemma Aunty❤️I wanted to ask you that for how many kgs is this cake recipe because i want to make 3kgs of cake so can you just tell me the recipe for 3kg cake please urgently needed🙏🏻I know you must be thinking why am I calling you Aunty buy im just 16 year old😉

    • Gemma Stafford on November 16, 2017 at 8:00 am

      Hi there Tarana,
      No, I know Aunty is a term of respect, and thank you for that.
      The recipe for this cake will make slightly more than 1kg of cake. You just need to multiply all of the ingredient by three.
      Write the recipe down, or print it, and multiply ever ingredient carefully. It is best to do this with the metric measurement.
      Really it is just math, but take care with it!
      Gemma 🙂

  28. Ruman Ali on November 15, 2017 at 12:53 am

    Hi Gemma,

    I have started baking recently and your recipes are very helpful… I own an OTG – not a microwave oven.. should i use the same temp settings? Also, I want to make a smaller, should I cut the quantity by half?

    • Gemma Stafford on November 15, 2017 at 2:20 am

      Hi there,
      The issue with the OTG is really capacity. This chocolate cake is a large cake, so you will need to reduce the recipe. Write it out, and make sure to divide every ingredient by 2 – 3. If you divide by 3 you will have sufficient batter for one 8inch pan. You can of course bake one, then a second, and a third.Then keep a copy for next time.
      An OTG tends to have an open element on the top, you may need to adjust the temperature downwards, by 10C or so, and bake a little longer. Other than that you can proceed as per the recipe. Perhaps try one pan as an experiment, to get your temperature and timing right.
      I hope this is of help,
      Gemma 🙂

  29. Musunuri Kanaka Mahalakshmi Sarwani on November 5, 2017 at 4:43 am

    HI Gemma!
    How many tins do we need if we want to bake this cake in 6 inch tins?

    • Gemma Stafford on November 6, 2017 at 2:21 am

      Hi there,
      Though I have not tried it, it is a big mix, and you will need 4 or 5, depending on the depth of the layers.
      If you 1/2 this recipe, write it out first, to ensure accuracy. Then two pans will be good for you,
      Gemma 🙂

  30. Kesia on November 1, 2017 at 2:19 am

    Hey Gemma,
    I’m planning to make this cake. Can I reduce the amount of sugar in the cake, instead of the frosting? Because I understand that the amount of sugar in the frosting is necessary.

    • Gemma Stafford on November 2, 2017 at 4:43 am

      Hi Keisa,
      Yes, you may reduce the sugar in the cake. The cocoa tends to balance the sweetness out, but do adjust it if you wish.
      I think you could take the sugar back to 9ozs. Not too much lower than that though. try it. You could make 1/2 of this batter to see if it works for you,
      Gemma 🙂

  31. Shruti Shah on October 26, 2017 at 2:11 am

    Hi Gemma! I’m planning to make this cake for my sister’s marriage anniversary! We don’t eat eggs! So this recipe calls for 2 eggs which means I have to substitute eggs with 8 tablespoons of buttermilk. Is it correct? Please help me out here. Thank you 🙂

    • Gemma Stafford on October 26, 2017 at 7:28 am

      Hi there,
      I think you always have to consider the other ingredients in a recipe when substituting the eggs.
      For this recipe I would prefer to use applesauce, banana or flax egg/chia egg. If the wet ingredients are high in a recipe, it is best to choose a less wet egg substitute. ( do go back to this page and take a look through it,
      Gemma 🙂

  32. Rebecca on October 24, 2017 at 12:19 pm

    HI Gemma,
    Just wondering what type of sugar you use? Caster / granulated /icing? And can I use regular salt or what’s the difference between table salt and kosher?
    Thanks a mill,

    • Gemma Stafford on October 25, 2017 at 1:51 am

      Hi Rebecca,
      Kosher salt is real sea salt, that is it really. You can get a good quality table salt now, pre ground for the table.
      Sugar, this is a funny thing, as it is ground more finely here in the US, so that the granulated sugar here is the same as caster sugar in other places, there is no distinction.
      In Ireland the sugar is really coarse, usually, and so we have different grades, caster for baking, which is usually a bit more expensive too.
      Sugar for frosting needs to be icing sugar/powdered sugar, otherwise it will not dissolve in the butter/milk/cream. I have no idea why the name for this changes from place to place, it is also called confectioners sugar.
      I hope this helps,
      Gemma 🙂

  33. Faseeha Yaseen on October 24, 2017 at 9:29 am

    Will the choco fudge frosting be too sugary ?..because, i prefer much less sweetness 😊

    • Gemma Stafford on October 25, 2017 at 2:03 am

      Hi there Faseeha,
      The problem is that as you remove the sugar you unbalance the recipe, and finish up with sweet butter!
      The cocoa in this frosting is not sweet, and so provides the balance. You can reduce the recipe, cut it down, so that you do not have quite so much frosting, but it will not work so well without the sugar,
      Gemma 🙂

  34. Firenze on October 21, 2017 at 8:33 am

    Hi Gemma,
    I have a very tiny oven and if i bake at the temperature mentioned in the recipe, my cakes tend to burn at the top. Do you recommend baking at a lower temperature and using both the rods or baking at the temperature mentioned in the recipe and turning the upper rod off until the last few minutes?

    • Gemma Stafford on October 22, 2017 at 10:27 am

      bake at my temp and turn those rods off. they are what are burning your cakes.

      • Firenze on October 24, 2017 at 7:32 am

        Spot on, Gemma!! 🙂 Thanks a ton! I made a dates and walnut cake today that didn’t burn at the top 😀 But it didn’t quite match the bigger bolder standards you’ve gotten me used to! 😀 It would be awesome if you could put up a recipe for dates and walnut cake! It is a super healthy dessert option for my dad who has to watch his cholestrol 🙂

        • Gemma Stafford on October 25, 2017 at 2:27 am

          Hi there,
          Firenze, good, I am happy when you guys are happy!
          That is a lovely suggestion, I will take a look at this idea, thank you,
          Gemma 🙂

Leave a Comment

Rate this recipe:  

Pin It on Pinterest

Share This