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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.

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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 36 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
  • ¾ cup (2oz/50g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (225g/8floz) buttermilk*
  • ½ cup (115G/4oz ) vegetable oil, or any flavorless oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (225g/8floz) freshly brewed hot coffee
  • Chocolate Fudge Frosting Recipe
  • 1 cup (225g/8oz) butter, at room temperature
  • 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
  • 1⅓ cup (115g/4oz) cocoa
  • 1 tablespoon vanilla extract
  • ⅔ cup (51/2floz/165g) 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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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.

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Fynn
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383 Comments

  1. Anushka Saha on August 13, 2015 at 8:40 am

    Chocolate Cake with Fudge Frosting!!!!!!!!!
    I love it……..It looks very delicious………..

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 9:07 am

      It is SO good! 🙂

      • Baking Queen on October 23, 2015 at 12:46 pm

        Gemma if I use hot choco powder will it make a differance?

        • Profile photo of Gemma Stafford on October 27, 2015 at 6:15 pm

          Yes, it will. You will need cocoa powder for this recipe. 🙂

      • Princess Somosot on May 17, 2016 at 6:55 pm

        Hi Gemma. Ummm do you have recipe for royal icing without using meringue powder? Thanks ^_^ ♡♡

        • Profile photo of Gemma Stafford on May 18, 2016 at 1:27 pm

          You can find my royal icing recipe by searching in recipe section here on my website. Hope this helps 🙂

      • Eunice on June 24, 2016 at 12:14 am

        Hi Gemma, I’m a huge fan of your work and tried some of your recipes and they were really amazing. I live in Nigeria and buttermilk is hard to find, can I use evaporated milk and vinegar? And for the whipping cream, can I use fresh raw cow milk instead?

        • Profile photo of Gemma Stafford on June 24, 2016 at 6:52 pm

          Here’s a buttermilk substitute: for every Cup of Buttermilk needed mix 1 cup of regular milk with 2 tablespoons of Lemon juice or white vinegar. Mix and let it stand for a minimum of 30 minutes before using.

      • Vivek on June 29, 2016 at 8:01 am

        Hey Gemma,
        I avidly follow ur recipes and I think they are quite amazing. ?
        I have tried a few, success with some.. the ones not so amazing must also have been fault on my part..?

        I wanted to make this cake and try other recipes as well for my Mother but without egg(s).
        Can u please suggest me a better alternative to using eggs?
        Thank You.?

      • Profile photo of Charmaine Stuart Charmaine Stuart on December 6, 2016 at 3:15 pm

        Hi Gemma, am crazy about the 1 min. Mug recipes.. I have a question..I have a 1200 watts microwave small one.. It’s has low, med, high med and high.. which do I set it at.. I made egg in a mug but it took a lot of time.. it was on medium.. But tasted wonderful .. thanks. 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on December 7, 2016 at 1:38 am

          Hi Charmaine,
          I use mine always on full power, keep an eye on it towards the end of the cooking process, Gemma 🙂

      • Profile photo of graceson graceson on February 2, 2017 at 9:11 am

        10 on 5 star rating on this cake
        it looks delicious..
        but for my dads upcoming b day, i decided to make the cake, add Swiss meringue buttercream
        and decorate it with Oreo’s and chocolate ganache

        • Profile photo of graceson graceson on February 2, 2017 at 9:15 am

          10 on 5 star rating on this cake
          it looks delicious..
          but for my dads upcoming b day, i decided to make the cake, add Swiss meringue buttercream
          and decorate it with Oreo’s and chocolate ganache

          but your fudge frosting looks WAY too sugary…….
          6 cups of powdered sugar ?

          • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 12:48 pm

            Hi Graceson,
            This is the ratio for this type of frosting, it is a big cake, and needs the coverage. Ganache is a great choice for this cake too, and very grown-up for your Dad’s birthday. I do hope it all goes really well for you and your Dad,
            You can choose really!
            Gemma 🙂



    • Sydney Chamberlin on August 16, 2015 at 5:55 am

      Hi Gemma! I was catching up on some of your older videos and on the breakfast mug one is it a neccesity to have baking powder in the muffin one?

      • Profile photo of Gemma Stafford on August 17, 2015 at 12:47 pm

        Yes, you will need the baking powder for that mug cake. Thanks for your comment 🙂

    • Baking Queen on October 23, 2015 at 12:44 pm

      Amazing absoultly amazing!!

    • joanne on February 7, 2016 at 11:26 am

      hi how long do you think it will take to bake in a cupcake pan??

      • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:34 pm

        not long at all, probably around 10-12 minutes. 🙂 keep an eye as they do cook fast.

        • sarah on July 9, 2016 at 1:35 am

          Hey Gemma! I’m sarah from India and I’m a huge fan of yours!
          We don’t have that mixing machine so can I use the eat beater for the same?
          Thanks!

          • sarah on July 9, 2016 at 1:35 am

            The egg beater*



          • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 2:20 am

            Hi Sarah,
            This is easy with an electric egg beater, if this is what you have. A bit more difficult with a hand worked one, but not impossible. just get your butter to room temperature, soft enough to work easily, cream the butter and sugar well,
            Gemma 🙂



          • sarah on July 21, 2016 at 11:43 am

            Thank you! Will be trying it soon!



        • Urooj Mohsin on December 12, 2016 at 10:56 pm

          How many cupcakes does this recipe yield? And if i only want to make half the amount of cupcakes can i half this recipe?

          • Profile photo of Gemma Stafford Gemma Stafford on December 13, 2016 at 3:44 am

            Hi there, this is a big recipe, so it will yield at least 36 cupcakes.
            This recipe is easily adjusted, just divide as you please, but write it down, and double check, this is the mistake people make!
            Just keep the proportions right,
            Gemma 🙂



    • Profile photo of Kiran kaushal Kiran kaushal on March 4, 2017 at 6:57 am

      Hey Gemma
      I have tried many of your dishes and they are supremely delicious
      But I face the problem with the dishes which contain eggs because my daughter is allergic to egg can you help me out using a substitute but compromising with the taste

      • Profile photo of Gemma Stafford Gemma Stafford on March 5, 2017 at 2:07 am

        Hi there,
        This is a conundrum!
        When you change an ingredient in a recipe, you inevitably change the result.
        Baking tends to rely on eggs, dairy, wheat flour ans sugar. Sometimes I get a request to make a cake minus all of these ingredients!
        There are some great substitutes for eggs, I have a chart here on my website, and you choose the substitute to match the recipe.
        Aqua faba, is worth getting to know too, this is a great egg white substitute, and is easy to do.
        Cookies are often a good choice too, as they do not so often use eggs. So, it is a matter of trying some of the substitutes in a favorite recipe, experiment if you will, to discover which works well for you, it is worth the effort,
        Gemma:)

  2. Vanessa on August 13, 2015 at 9:16 am

    Hi Gemma,

    Thank you so much for sharing this recipe! Looks like it’ll be my go to recipe now, too!

    To make my own buttermilk, do I use fresh lemon juice or the bottled variety (which is more like a concentrate with one spoon of juice making up the juice of one lemon)?

    Many thanks! XxxXxxX

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 9:22 am

      Hi Vanessa! I’m delighted you enjoyed the recipe. All you need is fresh lemon juice to make the buttermilk. Let me know how you get on!

  3. Xoxohaajee on August 13, 2015 at 9:22 am

    This is soooo amazing . I think your such a good baker . I bake with my sister and I love it . I’m only 12 , I would subscribe to your channel but I don’t have a YouTube account sadly. I adore watching baking videos and I personally think you are one of the best bakers on YouTube .and it’s so cool how you learnt baking in Ireland then went to America and become a professional. I would love a baking job when I’m older but only as part time.by the way I live in England .do u live in Northern or Southern Ireland.and do you have any baking tips for me and I wish I could meet .

    • Anime girl on August 13, 2015 at 10:15 am

      Sorry this comment was made by me but I didn’t know if it got sent so I did another one as anime girl sorry

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:58 pm

      Hi! Thank you for your lovely message. I bet you and your sister are real Bold Bakers! I’m originally from Wexford, Ireland in the South East and now I live in California. I hope to one day do a baking tour so stay tuned and thank you for watching! 🙂

    • Ringette Girl on November 27, 2015 at 4:07 pm

      I love your baking so much

      • Profile photo of Gemma Stafford on November 30, 2015 at 7:30 pm

        Thank you so much, really glad you like my recipes 🙂

  4. Rachel on August 13, 2015 at 9:26 am

    Can you please do another giveaway one day?

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:08 pm

      I will! 🙂

  5. Valencia Barretto on August 13, 2015 at 9:59 am

    Hey Gemma,
    Thank you so much for sharing this lovely recipe! This one again will be there in my cooking journal.
    Also will bake this for my bday #excited!

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:09 pm

      Delighted to hear that, Valencia. Stay tuned for more 🙂

  6. Anime girl on August 13, 2015 at 10:13 am

    Hi gemma
    I love with baking with my sister and we both watch quite a bit of baking videos on YouTube and personally I think your one of the best baker on YouTube .i think it’s sooo cool and admirable of you do learn baking in Ireland then go to America and make it a profession .i think baking is one of the best things ever and I love this recipe .cant wait to try it . I’ve watched all your videos but I’m not subscribed to your channel cus I don’t have a YouTube account.im only 12 you seen .everytime we bake our skills in prove but we still aren’t very good anyway I’m a huge fan of yours and I would love to meet u one day but I live in England. By the way do you live in Northern or Southern Ireland .and can u give me some tips

  7. Marianela Soto on August 13, 2015 at 11:22 am

    Hi Gemma! This chocolate cake looks delicious. Thank you
    For sharing with us the recepie and the tips to decorate
    It.

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:14 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  8. Michelle on August 13, 2015 at 2:44 pm

    What is your favorite baking cocoa to use?
    I love the great job you are doing!

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 11:30 pm

      Hi Michelle,

      I use Ghirardelli or trader joes. As long as it’s good quality and unsweetened it’s good with me :). Thank you very much for watching my videos

  9. Dorothy E Gawrich on August 13, 2015 at 3:11 pm

    gemma i am new to your to your websilkite. how do i make buttermilk?

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 11:26 pm

      Hi Dorothy, Glad you found my channel. Hope you like my recipes. You can make butter by mixing 1 cup (8oz) milk with 2 tablespoons of lemon juice. Let it sit for 30 min at room temp then use 🙂 good luck

  10. Cristian on August 13, 2015 at 3:38 pm

    Hi Gemma!

    What brand of cocoa powder you use? Hersheys? This cake looks lovely!

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 11:28 pm

      I use Ghirardelli or trader joes. Hershey’s is totally fine to use too 🙂

  11. Dina on August 13, 2015 at 4:20 pm

    Hi Gemma

    I love all your recipes & the simplicity of them…you very talented & I love watching your videos.

    I have a couple of questions

    I don’t like the taste of oil in a cake, can I use melted butter instead?

    & can I use melted chocolate in the frosting recipe instead of cocoa powder?

    Thanks xxx

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:26 pm

      Thank you so much, Dina. You can use butter instead of oil. I would not recommend using melted chocolate instead of the cocoa powder. Hope this helps 🙂

  12. Jacqueline on August 13, 2015 at 5:24 pm

    I love you baking Gemma My YouTube name is JacquelineGail
    If you can’t tell I am crazy about your recipes ?????

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 1:18 pm

      Thank you for your lovely note, Jacqueline. I’m happy that you enjoy my recipes. Do you have any favorites so far?

  13. elizabethurmson on August 13, 2015 at 6:02 pm

    were did you get the eat drink bake spatula

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 10:07 pm

      Glad you like it. I got it in TJMAXX(aka TKMAXX) for around $3. It is ‘Nordic Wear’ so you will find it on line 🙂

  14. Sofia on August 13, 2015 at 7:19 pm

    Wow Gemma I loved your chocolate cake recipe I will be sure to try it out of all the chocolate cake recipes I have tried I’m pretty sure this is going to be one of the best ones.

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 11:24 pm

      A, Thanks so much Sofia, really glad you liked this video :). I was really excited to share it

  15. Jennifer on August 13, 2015 at 11:01 pm

    Hi Gemma! Just watched your chocolate cake video and want to try it out tomorrow. By chance, can I make these into cupcakes? What would the baking time be? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2015 at 11:25 pm

      Hi Jennifer, You absolutely can and I put a link in the blog post for it. It was where I said I made Halloween cupcakes. This cake cooks fast so you just need to cook it until just done. 🙂

  16. Sarah on August 14, 2015 at 5:30 am

    Love your recipes Gemma ! And I think you do a great job of presenting your creations ! Gorgeous ??

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 1:14 pm

      Thank you so much, Sarah. I really appreciate your lovely note. Happy Bold Baking weekend!

  17. Nimanthika on August 14, 2015 at 7:45 am

    I love this recipe! 🙂 Will try it soon! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 1:13 pm

      I hope you do. Please let me know how you get on. 🙂

  18. Pooja jain on August 14, 2015 at 8:39 am

    Your comment is awaiting moderation.

    Can I make this cake without egg?
    Is see any substitute for egg?

    • Profile photo of Gemma Stafford on August 14, 2015 at 8:01 pm

      Check out this website for egg replacement ideas http://www.egglesscooking.com/egg-substitutes/ 🙂

      • Pooja jain on August 18, 2015 at 3:32 am

        In dis cake..eggs r used as wat? Lyk binder or leavening agent or r added fo moisture..

        • Profile photo of Gemma Stafford on September 10, 2015 at 11:40 am

          They are used as a binder. Hope this helps 🙂

  19. Sanjna on August 14, 2015 at 12:17 pm

    Hey gemma i loved this recipe for chocolate cake so much. also i was wondering if you could make some cold stone ice cream for next thursdays video. i was also wondering if you could make the flavor banana caramel crunch for my dad since its his birthday august 28 and that’s his favorite flavor from cold stone. please reply if you can. thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 1:11 pm

      I Sanjna! I’m so glad you enjoyed my chocolate cake recipe. Cold Stone Ice Cream flavors are a great idea. I will add it to my list for the future. Thank you for watching!

  20. Elizabeth Urmson on August 14, 2015 at 1:52 pm

    Can you please make butter pecan that my papa’s favorite

    • Profile photo of Gemma Stafford on August 14, 2015 at 8:01 pm

      I will add it to my list. Stay tuned 🙂

  21. Elizabethurmson on August 14, 2015 at 2:04 pm

    I cannot find the eat drink big spatula T.J. Maxx where should I look could it be at Walmart or target or Wegmans let me know please thank you

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 11:03 pm

      I found it on ebay for you
      . 🙂

  22. Jos Ar on August 14, 2015 at 2:54 pm

    Hi Gemma! that cake looks amazing! I want to make it for my dad’s birthday (it’s in october) but I might not be able to wait that long! ?

  23. Kat McDonald Johnston on August 14, 2015 at 3:35 pm

    Would like to make the frosting as Dark Chocolate. Any advice?

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 10:57 pm

      do you mean with Dark chocolate? you can do that. You can also use a dark, dutch process cocoa powder and that will give it depth. 🙂

  24. Jo on August 14, 2015 at 8:40 pm

    Hi Gemma, is it alright to bake this cake in a spring form pan? Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2015 at 10:56 pm

      It’s ok, it will work great. line it thought with parchment still

  25. Shalini Nair on August 14, 2015 at 11:14 pm

    I tried this recipe and it came out perfectly! I skipped the frosting but added a biscuit crust. It turned out to be such a light and moist cake! I love your recipes and am a big fan of mug cakes 😀

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:28 pm

      Yum! That sounds great, delighted you liked this recipe 🙂

  26. mjse on August 15, 2015 at 6:26 am

    can you make it in one pan and then cut it?

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:36 pm

      I haven’t tried that. I think the cooking times may change. Let me know how it goes 🙂

  27. Diana on August 15, 2015 at 10:07 am

    Gemma, I have one 9-inch cake pan. Can I cook the entire cake in it? And how long will it take?

  28. Dylan Semanovich on August 15, 2015 at 5:34 pm

    Hi Gemma! I was just wondering if baking soda is absolutely needed in this recipe??

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:39 pm

      Yes, you will need baking soda for this recipe 🙂

  29. HappyBakerInGA on August 15, 2015 at 6:15 pm

    Gemma this recipe was delicious! It was rich, not too sweet and perfect for chocolate fans. I followed the cake and frosting recipe exactly and it was a hit! I recently found your YouTube channel and website and this is the first recipe I’ve tried. I look forward to trying more bigger bolder recipes from your collection.

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:39 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  30. Diana Salha on August 15, 2015 at 11:14 pm

    Hi Gemma, I would like to cook this cake in one 9-inch pan. How long should it bake for? I dont have three pans.

    • Profile photo of Gemma Stafford on September 10, 2015 at 11:43 am

      Thanks for your comment, Diana. For this recipe you will not be able to cook the whole cake in one 9 inch pan. Hope this helps 🙂

  31. Michaela on August 15, 2015 at 11:32 pm

    Hi Gemma, I love your videos and the recipes I have tried in the past have all turned out amazing! About to try the chocolate cake recipe! Keep up the amazing work <3

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:44 pm

      Thank you so much, Michaela. I really appreciate it 🙂

  32. Hope on August 16, 2015 at 2:28 am

    Hi,
    In the recipe, you wrote 8 inch pans but in the video you said 9 inch pans. Which one is it? And do you have a recipe for white cake?

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:24 pm

      Sorry about that, 9″ pans work best 🙂

  33. jestine on August 16, 2015 at 3:53 am

    Hi. Is it okay if i use buttermilk powder?

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:45 pm

      I haven’t tried that. Let me know how it goes 🙂

  34. jestine on August 16, 2015 at 4:44 am

    Hi Gemma. Im planning to make this recipe but unfortunately i cannot fine liqyid buttermilk. Can i use powdered buttermilk instead?

  35. Emily on August 16, 2015 at 6:06 am

    Hi Gemma!
    This chocolate cake looks really good, but just one question about the decorating, did you level your cakes before frosting them? Thanks!

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:23 pm

      You can if you’d like, but it’s not entirely necessary. Hope this helps 🙂

      • Emily on August 18, 2015 at 6:17 pm

        Thanks Gemma!
        I really appreciate how much detail you put into your videos and it makes me feel like I’m standing right next to you and you’re just explaining every step
        ???

        • Profile photo of Gemma Stafford on August 19, 2015 at 6:36 pm

          Thanks so much, Emily. Really glad you like my baking videos 🙂

  36. elizabethurmson on August 16, 2015 at 4:48 pm

    can you please make chocolate chip mint ice cream

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:10 pm

      Thanks for your comment! Check out the recipes section of my website for all of my ice cream recipes 🙂

  37. Nats on August 17, 2015 at 8:28 pm

    hey Gemma! can I use any another kind of salt instead of kosher? and if so, the same quantity?

    • Profile photo of Gemma Stafford on August 18, 2015 at 6:43 pm

      Yes, you can use whichever salt you has on hand. Hope this helps 🙂

  38. Elizabeth Urmson on August 18, 2015 at 6:54 am

    can you please make cadberrys egg i love them

    • Profile photo of Gemma Stafford on August 19, 2015 at 6:48 pm

      I will add it to my list, thanks for the request 🙂

  39. Maria on August 18, 2015 at 6:54 pm

    Hey! Im from México and im going to try your recipe however lemons are not very common here can i still make the buttemilk with limes? I would love and answer! Thank you!!! Love your vídeos!

    • Profile photo of Gemma Stafford on August 25, 2015 at 5:33 pm

      Sure. Let me know how it turns out for you 🙂

  40. Sanya on August 20, 2015 at 11:42 am

    Why is 1 cup butter 225g and 6 cups powdered sugar only 675g and 2 cups sugar is 400g???

    • Profile photo of Gemma Stafford on September 10, 2015 at 11:42 am

      When you use cups to measure, you’re measuring the volume. When using grams, you are measuring the weight. 225g of butter might not necessarily fit into a one cup measurement. Same with the powdered sugar and regular sugar. Weighing the ingredients (using grams) will give you a much precise measurement. Hope this makes sense and answers your question 🙂

  41. Iv on August 21, 2015 at 7:54 am

    Hi Gemma!
    I realy like this recipe. I think I’ll make this cake for my sister’s wedding. Do you think that this cake will look good with your marshmallow fondant on?

  42. Lovely on August 24, 2015 at 3:28 am

    Hi Gemma, thank you for this recipe. I was really looking for a super moist chocolate cake with fudge frosting that is easy to make. I’m glad you posted this that I was able to make it in time for my father’s birthday. Even if I had it in a different shape compared to your video, I think I got the taste right. It was moist, chocolatey and delicious. The cake didn’t last long though, because everybody liked it. 😉

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:30 pm

      That’s so great to hear! Do you have any photos you can share with me? I love to see what you made. Thank you for watching! 🙂

  43. Lovely on August 24, 2015 at 3:30 am

    Love this recipe!

  44. maryam on August 24, 2015 at 4:24 am

    hi gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:29 pm

      Hi Maryam! I hope you enjoyed my cake video. 🙂

  45. pragati on August 24, 2015 at 4:27 am

    hi gemma.. can i use salted butter for frosting, in my city it is very hard to find unsalted butter, or should i use homemade butter, will it work fine?

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:29 pm

      Hi! Yes, salted butter works well. Let me know how you get on and I hope you enjoy!

  46. Garima on August 25, 2015 at 1:48 am

    What we can use instead of egg??? It will be a great thing if u will do suggest me sumthing

  47. Sanjna on August 26, 2015 at 6:55 am

    hi gemma just to let u know i am the girl from the channel “The Potato Class” who comments
    ur videos. and i so love ur videos and recipes! 🙂

    • Profile photo of Gemma Stafford on September 2, 2015 at 7:06 pm

      Thanks so much for visiting my website! I really appreciate it 🙂

  48. Teapea on August 29, 2015 at 8:28 pm

    Hi Gemma! Thanks for such a gorgeous recipe 🙂 I’m about to try it out. Stupid question, if you have the time please… As a UK baker, I will be making this using grams. With the buttermilk… i’m more familiar with mls as this is how its sold where I buy it. To get the gram measurement you list, do i literally just measure the weight of it on the scales? Or should i just go with the fl oz measurement? I know you aren’t usually meant to mix your measurements, so a bit confused! X

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:01 pm

      I would recommend weighing all of the ingredients in grams on a scale so you can get the exact measurements. Hope this helps 🙂

  49. Estefania on August 30, 2015 at 6:02 am

    Hi Gemma, Can you give me a substitute for the coffee because I don’t want to drink it until I’m older.
    P.S I love your recipes!

    • Profile photo of Gemma Stafford on September 8, 2015 at 7:21 pm

      Try using decaffeinated coffe! Hope this helps 🙂

  50. Jade on August 31, 2015 at 4:38 am

    Hi Gemma!
    I love your baking videos!
    How much frosting does the recipe make?will there be leftover frosting?(2 layer cake)
    Thanks:)?

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:38 pm

      Hi Jade,

      Apologies for my late reply to your message. This frosting is enough for the whole cake but you won’t have much left over.

      Hope this helps,
      Gemma.

  51. Khuzee on August 31, 2015 at 11:22 pm

    There are moments when I wish I can just reach out my hand and eat the cake I saw from your website and this is ONE of them! This look delicious and I believe its good too! So going to try it Gemma! Thanks for sharing!

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:12 pm

      Thank you so much, really glad you liked this recipe 🙂

  52. Gargi on September 1, 2015 at 12:56 pm

    I do not have 3 9 inch cake tins? Could I use one 8 inch or one 12 inch cake tin instead. And then cut the layers manually? Would the temperature be the same?

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:11 pm

      Sorry, but I don’t think this recipe will fit in one 8in cake pan or 12 inch pan.

  53. Diana on September 4, 2015 at 11:37 pm

    How long does it take to bake this cake in one pan?

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:28 pm

      I haven’t tried that. It really depends on the size of the pan you are using. Hope this helps 🙂

  54. tia on September 5, 2015 at 12:09 am

    Hey Gemma, i was planning on making this cake for my mum’s birthday but I cant find any baking soda near where I live. Would it be fine if i skip the baking soda? or are there any substitute? The cake looks so delicious and i’d really like to give it a try, thanks in advance 🙂

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:29 pm

      Thanks for your comment! Sorry, but you will need baking soda for this recipe.

  55. elizabeth urmson on September 7, 2015 at 4:58 am

    can you please make worms in the dirt

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:00 pm

      I will add it to my list, stay tuned 🙂

  56. JANITHA on September 14, 2015 at 2:05 am

    hi there

    can you please tell me any substitution for eggs please

    tx

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:30 pm

      Hi Janitha,

      Sorry for my late reply. I use this chart for egg substitutes and it works well for different types of baking- cakes, cookies etc http://www.egglesscooking.com/egg-substitutes/

      Good Luck 🙂

  57. Sasha Cooper on September 24, 2015 at 10:27 am

    I am always looking for a great chocolate cake recipe but most want coffee in it…I don’t like coffee, and am afraid if I use it in the cake, I will get that coffee flavor. What can I sub for the coffee? I always wonder why coffee? What does it do for the cake but just flavor?

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:02 pm

      You can use buttermilk instead of coffee. Hope this helps 🙂

  58. Melissa on September 29, 2015 at 4:42 pm

    Hi Gemma,
    I baked this cake for my son’s first birthday yesterday. My family loved it! It didn’t look as pretty as yours, it was my first time baking a 3-layer cake, but it did taste amazing! Thanks for sharing!

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:44 pm

      Delighted to hear that, Melissa. Thanks so much for visiting my website 🙂

  59. Hajra on October 13, 2015 at 10:48 pm

    Hi Gemma,
    I made this cake yesterday and it turned out perfect! I’ve tried many chocolate cake recipes before but this one is the best! I enjoy baking and tried many of your other recipes as well and they always turn out so good! Thank you!

    • Profile photo of Gemma Stafford on October 14, 2015 at 6:38 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  60. Maheen on October 17, 2015 at 1:41 am

    hi Gemma!
    Thanks so much for this recipe, i am goin got go make it right now! it is for my parents anniversary!

    Thanks again for the awesome video!

    • Profile photo of Gemma Stafford on October 27, 2015 at 7:08 pm

      Delighted to hear that. Let me know how yours turned out 🙂

      • Maheen on November 1, 2015 at 6:52 am

        It turned out great! My parents and my tutor loved it they both wanted the recipe!!
        Thank You so much! It made my parents anniversary that much special!

        • Profile photo of Gemma Stafford on November 3, 2015 at 7:34 pm

          Yay 🙂

          • Maheen Mian on November 9, 2015 at 7:40 am

            Unfortunatley I do not have a youtube account but I had a suggestion for a video… I was thinking maybe you could make chocolate brownie topped with cookie dough but with a bigger bolder touch you could add chilli in the chocolate cake maybe



          • Profile photo of Gemma Stafford on November 10, 2015 at 6:37 pm

            Thanks for visiting my website. You don’t need a youtube account to watch my videos! 🙂
            Look through my recipes and you’ll find my brownie layer cake with cookie dough frosting. You’re going to love it!



          • Maheen Mian on November 11, 2015 at 10:47 am

            Thanks! 🙂



  61. Deng on October 20, 2015 at 2:30 am

    Hi Gemma! Thanks for sharing your recipes. Can I use instant coffee instead of the freshly brewed one? How will I prepare it? Thanks!

  62. Sarah on October 23, 2015 at 7:43 am

    Hi Gemma!
    This recipe is perfect! It is simple, fun to bake and so BIG and BOLD! That fudge frosting is absolutely delicious and the homemade sprinkles cannot get anymore easier to make. I’m only 11 but with your recipe and tips I baked it alone and my family loved it!!! Hope you keep making wonderful videos like this =)

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:18 pm

      Thanks so much for visiting my website, Sarah. Really glad you like my baking vidoes 🙂

  63. Baking Queen on October 23, 2015 at 12:55 pm

    All I have is a 6 x 6 inch baking pan but can I use a square pan?

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:15 pm

      Sure 🙂

  64. elizabeth urmson on October 27, 2015 at 9:06 am

    where did you get your turn table

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2015 at 12:20 pm

      It’s a wilton turn table. My fired gave it to me and I thought I would never use it. Honestly I is the only reason I am able to decorate cakes. it is really fantastic and makes you cake nice and even. 🙂

  65. Jen Garcia on October 29, 2015 at 1:51 am

    Hi gemma, this cake was my second creation after learning from your videos. I made it for my father’s birthday and it was a hit. It took only a day for a cake which usually takes up to 3 days to finish up. So they do like it that much. 🙂

    I have 1 concern though. My frosting didn’t end up like yours. It’s somewhat like nutella in texture. So it was really difficult to decorate. It breaks down in room temp. What do you think happen? And how can I prevent this from happening next time? Thanks and more power!

    • Profile photo of Gemma Stafford on October 29, 2015 at 3:04 pm

      Sounds like you may have over-mixed your frosting. Next time mix it a little less. Hope this helps 🙂

  66. Runaway on October 29, 2015 at 9:24 am

    Greeting chef Gemma
    Thank you so much for making this chocolate cake video. Its perfectly on time for my friend’s birthday i cant wait to bake one for her. Thank you so much once again chef 🙂

    • Profile photo of Gemma Stafford on October 29, 2015 at 3:02 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  67. Jesslyn felicia on October 29, 2015 at 9:36 pm

    Hi Gemma! I really like your recipe. It is so good.
    Could you tell me how much grams if I use 1/2 cup of unsweetened cocoa powder?
    Sorry for my bad english, thanks before 🙂

    • Profile photo of Gemma Stafford on November 5, 2015 at 12:21 pm

      That will be about 112 grams. Hope this helps 🙂

  68. Maheen Mian on November 11, 2015 at 10:52 am

    thanks 🙂

  69. Christopher on November 16, 2015 at 9:50 am

    Hey there, Gemma! I think you have such wonderful recipe ideas. I love your videos.

    My frosting ended up being really runny… I tried adding more sugar, chocolate etc. but it didn’t really get much better and I was then not satisfied with the flavour because the proportions were off. I added the amount of milk suggested, so I’m not sure what happened. Anyway, I’d recommend that for anyone who doesn’t make cakes/frosting often, mentioning that it’s possible to keep an eye on the consistency by adding the milk slowly is an important step.

    I’m probably not going to use the frosting for the cake as it’s still too runny. Do you have any ideas about what I can do with all this failed butter cream?

    Best wishes.

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:16 pm

      Thanks so much for your comment, Christopher. Did you make sure to use the exact ingredients for everything called for in the frosting?

  70. elizabeth on November 16, 2015 at 2:10 pm

    can you please make Wegmans Ultimate Chocolate Cake with Chocolate Frosting please I have tried it and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO delicious I NEED THE RECIPE

  71. Oyu on November 26, 2015 at 3:32 am

    Hi! In the video, you say 9-inch but in the recipe you wrote 8-inch. So I don’t know which one to use.

  72. Oyu on November 26, 2015 at 5:18 am

    I saw wondering if I had to use 8-inch or 9-inch pans for the cakes.

    • Profile photo of Gemma Stafford on December 2, 2015 at 4:39 pm

      9 inch. Hope this helps 🙂

  73. fatima on November 30, 2015 at 6:11 am

    Hi Gemma I want to make this cake but in my country we have Italian cocoa powder which is VERY strong is it ok if I use less cocoa powder and add more sugar (because you have to add that when you use that cocoa powder or your cake with taste really bad)?

  74. fatima on November 30, 2015 at 6:11 am

    Hi Gemma I want to make this cake but in my country we have Italiano cocoa powder which is VERY strong is it ok if I use less cocoa powder and add more sugar (because you have to add that when you use that cocoa powder or your cake with taste really bad)?

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:39 pm

      I haven’t tried that, Fatima. Try it and let me know how it goes. Thanks for visiting my website 🙂

      • fatima on December 1, 2015 at 5:03 pm

        Its really good that you have a website because in my country YouTube is banned ( but I watch your videos anyways ) so I can ask you questions here …. I’m thirteen and most of the things I bake end up down in the dustbin .. I tried the chocolate lava mug cake and it looked like yours but tasted awful ( maybe I didn’t beat the eggs right )

  75. fatima on December 1, 2015 at 4:55 pm

    I Tried the chocolate lava mug cake and it looked like yours but tasted awful

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:44 pm

      Sorry to hear that, Fatima! Are you sure you followed the ingredients and recipe? What did your mug cake taste like?

      • fatima on December 3, 2015 at 8:49 am

        The chocolate chips came all over and it tasted raw and aa uncooked from bottom so I put it in microwave again for a couple of seconds and it burned maybe I didn’t beat the eggs right ( I’m 13 so I don’t have a lot of elbow greese and a hand mixer ) by the way I’m sorry I commented three times I didn’t know whether the comment was posted or not…. And I’m not going to stop following your recipes until I get them all right

  76. Bella on December 2, 2015 at 4:41 am

    I love it soooo much!?

  77. Isabella Dam on December 2, 2015 at 4:42 am

    Love it!

  78. elizabeth urmson on December 14, 2015 at 1:38 pm

    what kind of wilton turn table is it looks Awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on December 14, 2015 at 2:31 pm

      I think they just have 1, it’s white and plastic and about $10 🙂

  79. Sandy on December 18, 2015 at 2:25 am

    Hi Gemma,

    I love all of your recipes! Have tried a lot of them, today I’m going to make this gorgeous looking chocolate cake. Will decorate it with christmas sprinkles to get in the Christmas mood, can’t wait for the end result!

    Keep up the good work!

    • Profile photo of Gemma Stafford on December 18, 2015 at 7:10 pm

      Thank you so much for visiting my website, Sandy. Delighted to hear you liked this recipe 🙂

      • Benazir on August 6, 2016 at 4:32 pm

        Hai Gemma
        Can I use chocolate ganache to top this cake instead of frosting .(I don’t have beater with me ).i found receipe for chic ganache in the choc brownie receipe.can u please tel how much is 4 ounces of choc chips in cup measurement ???

        • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:39 pm

          Hi Benazir,
          yes you can,
          Gemma 🙂

  80. Evelina on December 21, 2015 at 4:15 pm

    I looks very yummy…I will use this recipe for my family dinner.

    • Profile photo of Gemma Stafford on December 21, 2015 at 8:26 pm

      Thanks so much for visiting my website. Let me know how your cake turns out 🙂

  81. Xier on December 24, 2015 at 9:53 pm

    Hii! I’m interested in this cake, and I have a question! Other than using all-purpose flour, could I use cake flour?

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:59 pm

      SUre. Let me know how it turns out 🙂

  82. chin on December 28, 2015 at 4:19 pm

    hi gemma i would like to try your recipe for new year,it looks so simple and yet so good but i would like to know if i can use instant coffee instead of freshly brewed coffee,how much would i’ll be needed and for the whole milk any substituation?

    • Profile photo of Gemma Stafford on December 29, 2015 at 5:50 pm

      Thanks for your questions. You can use instant coffee, you’ll use the same amount the recipe calls for. For the whole milk, you can use any milk you have access to. Hope this helps 🙂

  83. Audrey on December 29, 2015 at 5:43 pm

    I accidentally posted the same question twice

  84. Audrey on December 31, 2015 at 10:39 am

    Do you have any tips to make a cake fluffy and moist?

    • Profile photo of Gemma Stafford on January 11, 2016 at 2:47 pm

      Thanks for your question, Audrey. Be sure to keep an eye on any cake you are baking. Every oven is different. If you over-bake your cake, it will not be fluffy and moist. Hope this helps 🙂

  85. elizabeth urmson on January 7, 2016 at 8:19 am

    i got a Wilton turn table for Christmas and a pink spatula

  86. elizabeth on January 8, 2016 at 1:00 pm

    for this recipes does this serve 20-25 people for my sister’s birthday party

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 10:55 pm

      I would say around 12-14 people so maybe make 2 cakes and you will be all good 🙂

      • elizabeth urmson on January 14, 2016 at 12:23 pm

        ok thanks fro the help Gemma

  87. Summer on January 11, 2016 at 8:48 am

    Hi Gemma, I love your video on this recipe and I’d like to try it. A few questions:

    1) Would this chocolate cake be dense enough for fondant and fondant figurines?

    2) Can the chocolate cake be made in advance and frozen?

    3) Can the cake and fudge frosting be left at room temperature for a day in a hot and humid environment (I live in the tropics)?

    Thanks in advance!

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:23 pm

      Thanks for your questions, Summer. This cake should be fine for using fondant. I haven’t tried freezing it after baking, but I think it will be fine as long as you consume it in no longer than two weeks. The frosting will probably melt and get runny after being out in a hot and humid environment. Hope this helps! 🙂

  88. Z T on January 23, 2016 at 2:41 pm

    It definitely is the BEST chocolate cake ever! It tastes amazing and the frosting is JUST AMAZING! I could never find an amazing recipe for frosting but this is the one I was looking for!

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:35 pm

      That’s great to hear. Thanks so much for visiting my website 🙂

  89. fatma on February 1, 2016 at 5:18 am

    hi dear i made this cake it turned out good but my kids dont like the smell and taste of baking soda .is there any substitute for bs or should i increase the quantity of baking powder and decrease baking soda .pls help

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2016 at 10:14 pm

      Hi Fatma,

      I’m delighted you like my recipes. I’m a bit surprised by that but more baking powder is not the solution. Next time just make sure that you level off the amount of baking soda. Less is more with soda. If you use too much it tastes bad, and it also can tint your baked good green :).
      So next time just the exact amount. 🙂

  90. Haley on February 6, 2016 at 1:44 pm

    OH MY GOSH!!!!! I adore this frosting!!! I usually don’t like homemade frosting but this is amazing!!

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:01 pm

      Fantastic Haley! Delighted you like this recipe

  91. Rachel on February 11, 2016 at 9:52 am

    Hi Gemma
    Love your baking (and ice creams! Yum!)
    I was thinking of trying to bake this cake over the weekend as a test run for my daughter’s birthday but looking at the recipe there’s a cup of coffee which I’m not sure how children will react to plus the caffeine. I know coffee enhances the chocolate but would a cup of milk be a good substitute?
    Thanks in advance 🙂

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:38 am

      Thanks for your comment, Rachel. In this recipe you won’t really have a the flavor of coffee. But you can use buttermilk instead. Hope this helps 🙂

  92. TzuMama on February 21, 2016 at 5:09 pm

    Baked two layers, instead of three. After 35 minutes both layers were sunken in the middle as if they never rose. Dunno if they did because I usually don’t open the oven door mid bake on a cake. So disappointed. Oh well. I’m going to leave them in a few minutes more since the layers were thicker because of two as opposed to the three layers.

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:02 pm

      Let me know how it turns out. Thanks so much for visiting my website 🙂

  93. Trivena on February 23, 2016 at 6:12 am

    Hi Gemma.. i already make this cake.. and it’s so yummy!! My husband really love the cake.. he told me that i am an expert.. (Sstt… let it be our little secret hahaha)
    Next month is my son 5th bday.. i will make this cake for sure.
    Big thanks from indonesia Gemma..!!

    • Profile photo of Gemma Stafford on February 23, 2016 at 10:23 am

      Hi Trivena, thank you so much for your kind comments. It is our secret 🙂 I hope your son has a wonderful 5th birthday 🙂

  94. Estefania on February 25, 2016 at 7:41 pm

    Hi Gemma, can I replace the coffee for hot water?? I want to be sort of “guilt-free” hahaha. Also, I am not an adult and can’t drink coffee until I’m older.? Love you!!?

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:16 am

      Hi Estefania, Yes you can! I hope you enjoy it, I am happy you are baking,
      Gemma 🙂

  95. LUISA on March 18, 2016 at 8:42 pm

    I need to bake a chocolate cake and I was reading your recipe and comments in one of them someone is asking about using different pan and you said that we need 8 ” . I need to bake in 12″ can I adjust your recipe using the rosa levy table .? thanks

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:16 am

      Hi Luisa,
      If I were using a 12″ pan I would double this recipe, fill the pan to where you are happy, and use left over batter for a few cupcakes for the freezer!
      Don’t forget that your cooking time will also be different, so be sure the cake is cooked through by checking with a skewer about 15 mins before the end of the cooking time. Do not keep opening the oven though or your cake will fall! When the cake is cooked it will feel firm to the touch. I wouls also line the pan for a cake of this size, or at least butter the pan with melted butter, and flour it well.
      Gemma 🙂
      Gemma 🙂

  96. Claudia Roitman on March 25, 2016 at 6:51 am

    Hi Gemma, first of all Happy Easter! I was wondering if I could substitute the caster sugar for brown sugar or at least part of it, and if instead of using oil could I use melted unsalted butter? I am making this beautiful cake for my cousin’s bday on sunday and I am also making the funfetti decorations out of fondant! You are the best baker that I’ve ever seen! You rock girl

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:29 am

      Hi Claudia,
      Yes you could, on both counts. I think the brown sugar will add a caramel not to this, it should be perfect!
      Thank you for your kind comments too!
      Gemma 🙂

  97. Kristy on March 27, 2016 at 8:39 am

    Hello!!!!
    You are so cute and cool!!! oh, really!!! i will try maybe all your recipes, because i am a new pastry chef here ahah

    i want to ask – what the size of from you use here? how many cm?

    • Profile photo of Gemma Stafford on March 28, 2016 at 4:10 am

      Hi Kristy,
      Ah! thank you, you are too kind!
      I used 3 x 8″ deep sandwich tins, (so 18 cms or so wide, and 6cms deep),
      Gemma 🙂

  98. Sara on March 28, 2016 at 2:04 pm

    Hi Gemma,

    My MIL made this for my hubby’s birthday and it was the best cake I’ve ever had!

    I’d like to make it as cupcakes. Have you ever tried freezing the cake or cupcakes (before icing them)? Just wondering how it might effect them.

    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 12:45 pm

      Hi Sara,
      If you wrap this cake well and freeze it in a domestic freezer it will keep perfectly for about three weeks. I do use this mixture for cup cakes, and it is perfect, I also freeze these, perfectly, but for a shortwer time,
      Gemma 🙂

  99. Faye on March 30, 2016 at 4:20 am

    Hi Gemma,
    I’m planning to use your recipe this weekend and I was just wondering if I can use vinegar instead of lemon (as substitute to Buttermilk)?
    I made some cupcakes last week using your Small Batch Cupcakes recipes and I remember you mentioned to use milk+vinegar to substitute buttermilk.
    Can I do the same for this recipe?
    Thanks a lot! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:26 am

      Hi Faye,
      Yes you can, use one tablespoon of vinegar to 500 ml full fat or low fat milk, allow to stand for about 30 mins. You will see the milk begin to curdle. If you want to make a larger quantity, do not be tempted to double the vinegar, just one teaspoon will ‘sour’ a further 500 ml.
      Happy baking,
      Gemma 🙂

  100. Faye on March 30, 2016 at 8:31 pm

    Thanks a lot Gemma! 🙂
    Been following your Youtube channel for over a year now. I started making your Microwave cakes last year since I didn’t have an oven then but I recently bought one so I’m really excited to try all your recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 10:20 pm

      That’s fantastic Faye. I’m delighted you got an oven. You have a lot of baking to catch up on. 🙂

      Happy Baking,
      Gemma.

  101. Mandy on April 1, 2016 at 12:21 am

    Love this cake so much, my daughter wants this for her wedding. How long can I make this cake in advance with fondant?

    • Profile photo of Gemma Stafford on April 1, 2016 at 12:09 pm

      For best results, I would not recommend making this cake more then 3 days in advanced. Hope this helps 🙂

  102. Hanna on April 4, 2016 at 4:18 am

    Hi Gemma,

    I am such a BIG FAN of all ur recipes.. specially the ice creams.. yummy yum..i have a sma doubt in the above recipe
    1) can i use any coffee?? Like moroccan or turkish? And hiw many spoons of coffee powder shiuld i out for 1 cup coffee.
    2)shall i use choco chips in this as well? Milk choclate chip or semi sweet?
    2) i dont hav an oven. So shall i make it in a pressure cooker with salt as the base of the cooker.
    3) should i cover the cake while in the cooker?

    Thanks a looot for ur time and effort!!

    Hats of to you dear..

    Luv,
    Hanna

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 8:59 am

      Hi Hanna,
      Well I sure will be interested to hear how you managed this recipe in a pressure cooker, I have not tried this.
      I usually use an instant coffee, the best I can buy, so am not sure if this is what you mean.
      I also tend to use a semi sweet chocolate chip, if I choose to use them, milk chocolate is easier to burn.
      I do not know what to say about covering the cake, I suspect yes, as the heat is coming from the bottom and needs to be conducted through the batter. It is a new one on me, so best of luck with it. When it is firm on top, it should be cooked,
      Gemma 🙂

  103. Andre Casha on April 15, 2016 at 6:58 am

    How can I make the frosting a little bit darker please?
    By the way, I tried most of your recipes and they are simply delicious.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:18 pm

      Hi Andre,
      you can use a higher cocoa solids chocolate, though this will also be a little less sweet. Try it out in a little batch, to test your taste,
      Gemma 🙂

  104. Kuba Kucharski on April 29, 2016 at 7:23 am

    Hi, Gemma!
    Can I use vanilla flavor instead of vanilla extract?
    I am from Poland. Vanilla extract isn’t a popular product there and I cannot find it.
    I know that making it takes so long, and I am going to make that cake tomorrow.
    Thanks in advance 🙂

    • Kuba Kucharski on April 29, 2016 at 7:56 am

      I forgot 😉
      Can I bake it in one pan? And how long should I bake it then?

      • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:12 am

        Hi Kuba,
        The baking time will change if you bake in one pan. if it is a very deep pan it will take longer, and I would probably adjust the baking temperature too.
        It is difficult for me to be specific, but do keep an eye on the bake, it so much depends on your oven too,
        Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:13 am

      Hi Kuba,
      In this cake it really is an addition, not too essential to the bake. You can use a flavor, or leave it out, it will be good,
      Gemma 🙂

  105. Pablo Flores on April 29, 2016 at 12:57 pm

    Such a lovely cake!! I am not usually not good with chocolate cakes or cupcakes since they came quite soft and they are easy to break, but didn’t happened with this one!!

    Though, miss Gemma, I was thinking of replacing the butter of the frosting for cream cheese, will it affect the frosting in anyway?

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:55 am

      Hi Pablo,
      thank you for your kind comments, I am happy that you got on well with this recipe.
      When you change an ingredient you change the result, so I would choose to make either a chocolate buttercream frosting OR a crream cheese frosting. Do not try to blend these recipes!
      Gemma 🙂

  106. Valerie on May 2, 2016 at 4:35 pm

    Hi Gemma,
    Will 2 8 by 1.5 cake pans work for this recipe? Thanks so much in advance.

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:13 am

      Hi Valerie,
      Do you mean 28cms x 1.4cms? This will be a large. shallow tin. Or is it two tins?
      This mix may be a bit too much for one tin, but I am not sure I am understanding this,
      Gemma

  107. Nicole on May 4, 2016 at 2:56 am

    Hi Gemma 🙂
    may i ask what is the subsitute of buttermilk ?
    Your reply is greatly needed ..
    I AM SUCH A HUGE FAN ?
    Thanks for giving me an inspiration in baking 🙂

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:03 am

      Hi Nicole, thank you for visiting my website. If you do not have access to buttermilk you can use regular milk with either lemon juice or white vinegar. For every cup of milk you will need to add 1 tablespoon of the vinegar or lemon juice. Let it sit for 15 minutes, then you can use it. Hope this helps 🙂

  108. Nikita on May 14, 2016 at 10:52 pm

    Hey, i just wanted to ask about this fudge cake what is the baking degree and for how long since u say it cooks quiet fast i usually put my cakes on 600 for about 10 -15 mins ……also while mixing the ingredients should i whip it only till every ingredient is mixed? Or a little more?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:16 pm

      Hi Nikita,
      This is the first line of the recipe here on the website: Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans.
      I do not know what 600 means in this context. What type of oven are you using? This cake is made in a conventional oven,
      Gemma 🙂

  109. Batul on May 16, 2016 at 10:50 am

    Would anyone have a proper halved recipe, need it ASAP.. Want to use it as a base for ice cream cake 😀
    Need it tonight

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:25 pm

      Hi Batul,
      This recipe is very forgiving, and will take halving without any trouble. I hope I am not too late with this reply,
      Gemma 🙂

  110. ZAYAN B. on May 22, 2016 at 4:48 am

    Is it possible to place fondant over this cake?

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:55 am

      Hi Zayan,
      Yes it is, it is a firm enough cake, it can take it,
      Gemma 🙂

  111. Catherine on May 30, 2016 at 11:30 pm

    This is the very best chocolate cake i have ever tasted & it comes out flop proof every time!! Thank you Gemma for sharing this recipe with us, its become the standard chocolate cake recipe that I use for all my cake orders & everyone LOVES it.

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:23 am

      Hi Catherine,
      Thank you so much for your kind words, and for letting me know, I appreciate it,
      Gemma 🙂

  112. Profile photo of mistry_chokri mistry_chokri on June 2, 2016 at 2:50 pm

    Best chocolate cake recipe I have tried so far!! Love it! 🙂

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:32 pm

      Thanks!

  113. Yash on June 3, 2016 at 5:44 am

    Hey Gemma! your recipes are amazingly good and easy to make. Instead of using 2 or 3 cake pans, can I use just one for baking the cake? will it make and difference? thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:54 am

      Hi Yash,
      Yes you can, and it will make a difference. It will be important to check the cake for ‘doneness’ coming towards the end of the baking time. It will take a little longer to bake. Press your finger to the center of the cake, if it feels firm it will be cooked, or try a metal skewer into the cake, if there are wet bits of dough attached it will need further baking. If it is not baked enough it will fall in the center.
      Gemma 🙂

  114. lisy on June 10, 2016 at 12:11 pm

    Hi, it is necessary to use buttermilk or can I substituted and for what I can if is possible… also can I use coconut oil instead?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:49 am

      Hi Lisy,
      you can add a tablespoon of white vinegar to a liter of milk, allow to stand at room temperature for about 30 mins, and then use this as buttermilk substitute. I use butter in this recipe, you can use coconut oil, but it will give a different result,
      Gemma 🙂

  115. Profile photo of ZainaQ ZainaQ on June 13, 2016 at 4:29 pm

    This was the best chocolate cake recipe ever! It was so moist and the frosting worked well with the cake! Mine was not as pretty as yours but I hope u can see it in the picture section and tell me what you think. ??

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:20 am

      Hi ZaniaQ,
      I sure will, thank you for taking the trouble to send me your photos, I am really happy that you got on well with this recipe, good job!
      Gemma 🙂

  116. ColinH on June 18, 2016 at 11:10 am

    I made this for my grandma’s birthday, this might be the best thing I’ve ever made!

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 11:26 am

      Hi Colin,
      I am so happy to hear that, I have a soft spot for grandmas! Thank you for being in touch. you can post photos of your results here on the website now too, to encourage other bold bakers!
      Gemma 🙂

  117. Profile photo of zesti zesti on June 20, 2016 at 4:09 am

    hi Gemma, my cake came out great
    but since i couldn’t do a dairy cake for my party i had a lot of trouble trying to do the frosting. do u think u can make a video on dairy free things (and margarine free, too) ?
    ps. i made buttermilk with soy milk and some vinegar

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:11 am

      Hi Zesti,
      you are a champion! trying to get around the substitutions in recipes is a real challenge. It sounds like you did a great job.
      Dairy is such a big part of how I grew up in Ireland, it is one of the biggest industries! We use a lot of butter, and cream. and frosting is often a butter cream frosting. I will focus more on this in the future, i understand that it is a problem for lots of the bold bakers!
      Gemma 🙂

  118. Profile photo of Rahul Sangal Rahul Sangal on June 22, 2016 at 4:46 am

    Gemma, when YOU are preparing something do you use cups/tablespoons to measure the ingredients or do you measure by weight. I am asking this because in you recipes I get confused because sometimes the volume and weight don’t match up. PLEASE REPLY and once again could you please tell me what you use to measue the ingredients- Volume or weight?

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:58 pm

      I use either one depending on the recipe. You’re exactly right that weight and volume does not match up. Some ingredients are heavier than others, like flour and granulated sugar. I hope this answers your question. 🙂

      • Profile photo of Rahul Sangal Rahul Sangal on June 24, 2016 at 5:30 am

        How will I solve this problem? Thank you for replying. 🙂 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 12:54 pm

          I double check my recipes to make sure cups are equal to grams and ounces. You try what ever one you need and it will work. If you have a query about an ingredients ask me but you really should be good with whatever measurement you use.

  119. Hannah on June 24, 2016 at 8:35 am

    Can you use half milk and half (geek) yoguart insted of buttermilk?

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:58 pm

      No, sorry that will not work for this recipe. For every Cup of Buttermilk needed mix 1 cup of regular milk with 2 tablespoons of Lemon juice or white vinegar. Mix and let it stand for a minimum of 30 minutes before using.

  120. Mei Qi Josie on June 29, 2016 at 8:23 pm

    May I have the ingredients amount for 2 6″ tin? Wanna do a small cake.

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:08 pm

      You can use this recipe and divide it between the two tins. That should work fine.

  121. Manjushri on July 4, 2016 at 3:11 am

    Hi Gemma!! Could u make a Harry potter cake using the same recipe??
    Have a great day!! Bye!!

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:00 am

      I will see what I can do. Stay tuned 🙂

  122. jihane on July 5, 2016 at 10:09 am

    hey gemma ! i can’t find baking soda where i live , can i use just the baking powder ??
    thanks yr answer !

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:29 am

      Thanks for your question. Sorry, but baking soda and baking powder are not interchangeable in recipes. Hope this helps 🙂

  123. Profile photo of Hale M Hale M on July 18, 2016 at 12:22 pm

    Gemma,
    I have a bit of a story for you. Today is my dad’s birthday and normally we order him a cake from this very talented cake baker on the next island over but my mom forgot to this year. Dad really likes blueberry pie so we have a blueberry pie for him but no cake. I thought “what’s a birthday party without a cake? Not much of a birthday party” so I decided to bake him one. Since cake isn’t really my specialty (I’m much more of a pie baker, I make the best pie crust in the family since my great-grandmother according to my mom), I usually use boxed cake mix but I thought I’d try something new this year. I went to gather my ingredients for this cake and realized that we’re out of eggs. Did that stop me? No. Did I march on down to the grocery store to buy more eggs? No. I gathered the empty egg containers and walked over to our duck pen to collect the eggs my brothers forgot to collect this morning. That’s right, I almost always use duck eggs when I need eggs because we have 16 ducks that lay almost 400 eggs per year per duck so we’ve got to use them in everything so that we aren’t drowning in duck eggs.

    Long story short, I wanted to bake a chocolate cake for my dad, found this recipe, realized we we’re out of eggs, and just walked on over to our duck pen to get some.

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 1:41 pm

      Hi there,
      that is a great story, well done you. duck eggs are super for baking, they would be my choice if I had them available. In Ireland my Mum’s friend has ducks, and she sometimes get them for baking, delicious, lucky you! Lucky dad too, happy birthday to him. Thank you for being in touch,
      Gemma 🙂

  124. Emma on July 19, 2016 at 1:04 am

    Hi gemma!
    I want to try make this cake for my bf’s birthday. Sadly it’s just me and him this year and also we’re trying to lose some weight, so I don’t want to do a big one. Since i can’t let the day pass without a cake, i was thinking about making 1/3 of your recipe. How would i adjust the cooking time?
    Love your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on July 19, 2016 at 1:12 am

      Hi Emma,
      It would be best to halve this recipe as the bake will be better. You should use one 8 inch x 2 inch deep pan for this. You can cut the frosting recipe down by 1/3. which will reduce the richness and calories in this treat. Then cut it into portions and freeze what you do not use for another day. I hope your son has a very happy birthday,
      Gemma 🙂

  125. Dani Elle on July 21, 2016 at 9:46 am

    This recipe is everything <3 When I made this cake, everyone went wild and begged for more! I tried it with the chocolate chip cookie dough frosting from the Brownie recipe and I was hooked. This is my favorite cake recipe. It comes out perfectly every time. I can't get enough! Thank you so much for sharing Gemma <3

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:12 pm

      I’m really glad you liked it. Thanks so much for being a part of the Bold Baking community 🙂

  126. Profile photo of Seline Seline on July 23, 2016 at 2:21 am

    Hi, Gemma! I want to make this for my sister, but she didn’t like coffee. Is there anything I can do? Or maybe can I use hot chocolate instead of coffee? Thanks, Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 12:07 pm

      you can just leave out the coffee Seline, it is just to add a little more flavor but can be left out.

      God luck with the cake 🙂

  127. Profile photo of skporto skporto on July 25, 2016 at 12:48 pm

    I made this cake and frosting and it was to die for. The moistest cake ever and altho time consuming to make the frosting this way is waaaay so worth it. I had to take it to church to keep from eating the whole thing.
    Thank You for this recipe

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 8:20 am

      Ha ha, I am laughing at yuo trying to avoid the sin of gluttony by passing it along to others! Great move, I would say!
      I am happy you liked this recipe,
      Gemma 🙂

  128. Vipsa on July 28, 2016 at 9:55 pm

    Gemma! I want to make this cake, but I don’t want to add eggs. In your substitution chart, buttermilk can be added, but this recipe already contains buttermilk. Can I add yoghurt, replacing two eggs? Let me know! It is my sister’s birthday! 😀 And you are L.E.G.E.N.D.A.R.Y!

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2016 at 1:15 am

      Hi Vipsa,
      You can add another substitute, and I think yogurt will be perfect,
      Gemma 🙂

  129. Sophie on July 29, 2016 at 12:41 pm

    Hi Gemma
    the cake is amazing. I was just wondering if you would be able to freeze this cake? We are going on holiday and got kids party the day after we get back not sure if I will have enough time to bake one from scratch.
    Many thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 1:03 pm

      Hi Sophie,
      Yes, it will be perfect, even with the frosting. Just defrost it in the fridge overnight. have a lovely holiday, and party!
      Gemma 🙂

  130. cheyenne on August 4, 2016 at 6:10 am

    hi there please can you let me know how many cupcakes can this mix make?

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:17 pm

      around 14 🙂

  131. Caroline on August 7, 2016 at 10:57 am

    Hi gemma!

    I bet other people has asked this but… Is the coffee optional?

    I can’t wait for Thursday!

    Your Biggest Fan,
    Caroline

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:34 pm

      Hi Caroline,
      Yes, optional!
      Thank you so much for being with us and for you kind comments,
      Gemma 🙂

  132. Profile photo of torielle11 torielle11 on August 11, 2016 at 2:14 am

    Hello Gemma, this is a wonderful recipe.
    I did not do layers but put it all together in a pan. After 35 mins I checked the cake. The top was cooked but under it, it was still the liquid batter. My mum told me to put it in for another 30 minutes and whelah! It was cooked. I made this for my friend’s birthday tomorrow.
    I love your recipes and I hope you keep making some.
    Torielle~

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:27 am

      Hi there,
      That is great. Good job to Mum too! now you will know what to do next time, well done you,
      Gemma 🙂

  133. Miller on August 14, 2016 at 5:41 pm

    That looks soooo yummy.You are da best.

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:45 am

      Ha ha Miller, I wish this was true!
      Gemma 🙂

  134. Rachel on August 17, 2016 at 10:16 pm

    Hi Gemma! I love your videos and recipes! I was wondering what the coffee does for this cake? Can I leave it out? I always look forward to your next videos! Thanks in advance! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:16 am

      Hi Rachel,
      yes you can, it just give another flavor note, and reduces the sweetness a little,
      Gemma 🙂

  135. Rachel on August 24, 2016 at 5:38 pm

    Thanks for responding! Do I replace the coffee with more buttermilk, or some other liquid?

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 1:10 am

      Hi Rachel,
      A little milk, but do not over-do it!
      A little arm water would do it too,
      Gemma 🙂

  136. Mary Cacciatore on August 25, 2016 at 3:54 pm

    OH MY GOODNESS!!! I made just the cake part as I prefer vanilla icing with chocolate cake. This was sooo light and fluffy and delicious. The flavor is out of this world amazing!

  137. Jeeva Jacob on August 26, 2016 at 3:06 am

    I tried this cake without the icing, since I just wanted it plain. It turned out amazingly soft and moist and oh so tasty. I think for the plain cake, a little more sugar would have made it perfect for me. But I had it with ice cream instead.

    I will definitely try this cake with the frosting soon.

    • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 2:39 am

      That is great Jeeva, I am really happy to hear that and to have you with us,
      Gemma 🙂

  138. David on September 7, 2016 at 7:08 am

    Hey Gemma, I made the cake exactly the way you did it but with chocolate sauce(butter and milk chocolate) instead of the frosting and did not put coffee in it. It turned out A LOT BETTER THAN I THOUGHT IT WOULD. I also tried out ur giant cookies they were amazing.keep up the good work.

    • Profile photo of Gemma Stafford Gemma Stafford on September 8, 2016 at 12:42 am

      David, I am happy to hear that, great to make it your own too. It is good to have you with us 🙂

  139. Profile photo of nirosha nirosha on September 8, 2016 at 9:13 pm

    Hi Gemma! The chocolate cake came out so well. I had made it yesterday for my brother in law bday and everyone just loved it! It was so yummy and I made the frosting a bit lighter as I added coffee for the flavour instead of milk and it was dilish! . This cake is so far the best chocolate cake I have ever made! Thanks a million for your recipe ??? regards Nirosha

    • Profile photo of Gemma Stafford Gemma Stafford on September 9, 2016 at 12:21 am

      What lovely bold bakers you are, making cakes for your family. I am happy that this worked out well for you, thanks for being in touch, Gemma 🙂

  140. Funmi on October 7, 2016 at 12:45 pm

    Hi Gemma
    Thanks for the recipe. I was thinking of making your best ever chocolate cake with fudge frosting but 6 cups of icings sugar seems a lot can I cut down the icing sugar or would half of the frosting recipe be enough to frost the whole cake.
    Thanks,
    Funmi

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:09 am

      This is a big cake! you can cut down the frosting, but it will not cover the cake. you can decide to just cover the top!
      Gemma 🙂

  141. Manisha on October 15, 2016 at 11:08 am

    Hiii gemma, I’m a huge fan of your recipes but one thing i find difficult while baking is the measurements as in how to convert oz/ounces into grams or cups etc

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 11:44 am

      Are you having trouble with one particular recipe? Most have all of the measurements, some older ones need to be caught up! The Best ever Chocolate cake recipe is up to date! 🙂

  142. Perla on October 17, 2016 at 12:42 pm

    What is another substitute for coffee?

    • Profile photo of Gemma Stafford Gemma Stafford on October 17, 2016 at 8:41 pm

      you don’t have to substitute, you can just leave it out. It just adds a nice extra depth to the cake but not totally necessary.

  143. Profile photo of Jennycuenca Jennycuenca on October 19, 2016 at 11:45 pm

    I used a steamer to “bake” this cake and it worked well! It took me 25 minutes to fully finish it and the results were so delicious! It stayed moist for a long time and no caramelization or burning. You were right, the coffee added depth without being noticeable, my family did NOT taste it at. I don’t have pictures to post this time around but next time I will!

    • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2016 at 1:53 am

      Wow! you guys are so inventive! Steaming cakes is not something i grew up with, we did have steamed puddings though, and I suppose there is little difference!
      I must try the Crock pot ginger pudding in the steamer, it is a delicious thing!
      Gemma 🙂

  144. Aparna on October 30, 2016 at 8:37 pm

    Can I add Choco chips as an additional chocolate.. Will it require any changes in the recipe..

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 4:00 am

      Hi there, sure you can. Let it be the best possible chocolate quality, 70% cocoa solids if possible, it will hold up best too! 🙂

  145. Aayush on November 14, 2016 at 10:31 am

    Hey Gemma!
    can’t wait to make this cake but I had some baking chocolate on hand that I wanted to use in the frosting. would I use 4oz of it and reduce the milk and sugar? Thanks!

    Aayush

    • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 3:58 am

      Hi Aayush,
      What is this chocolate? does it contain a high level of cocoa solids, or is it a processed one, for making frosting?
      If it is the latter it will not add any value to the recipe, it does not have sufficient cocoa!
      Gemma 🙂

      • Aayush on November 15, 2016 at 9:54 am

        It is a “Baker’s Dark chocolate 68%” which I was planning to melt.

        thanks,
        Aayush

        • Profile photo of Gemma Stafford Gemma Stafford on November 16, 2016 at 2:37 am

          Hi Aayush,
          Yes, you can use this, melted and cooled. you also add the milk, and the sugar should not need adjusting. Remember that the milk softens the frosting, and the chocolate will set, so the adjustment of the milk is probably unnecessary, I do this sometimes and do not adjust anything really!
          Gemma 🙂

          • Aayush on November 16, 2016 at 9:40 am

            Thank you so much Gemma! I love your recipes and quick responses:)
            Aayush



          • Profile photo of Gemma Stafford Gemma Stafford on November 17, 2016 at 1:55 am

            Thank you for being with us, 🙂



  146. Profile photo of Rizwana Rizwana on November 19, 2016 at 12:47 am

    Hey Gemma,

    All your requirements recipes are just brilliant and I love the way you explain.

    My chocolate cake turned out super soft and yummy, best ever indeed. Have posted the picture too!!

    Thank you so very much!!

    God bless.
    Rizwana

    • Profile photo of Gemma Stafford Gemma Stafford on November 19, 2016 at 8:20 am

      That is great, i am really happy to hear that, thank you for being with us 🙂

  147. Nidhi on November 19, 2016 at 9:28 am

    Hey Gemma,
    I dnt hv three tins. Can u tell me how to half the recipe. I tried bt the batter was too much liquid.
    Plz help!

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 11:34 am

      Hi there Nidhi,
      I do not understand why the batter was too liquid!
      It sounds like you got a measurement wrong, either the oil or the buttermilk I would say!
      1¾ cups (250g/9oz) all-purpose flour (1 scant cup, 125g, 4 1/2oz)
      2 cups (400g/14oz) sugar (1 cup, 200g, 7oz)
      ¾ cup (2oz/50g) unsweetened cocoa powder (1/3 cup, 1oz, 25g)
      2 teaspoons baking soda (1 tsp)
      1 teaspoon baking powder (1/2 tsp)
      1 teaspoon kosher salt ( 1/2 tsp)
      1 cup (225g/8floz) buttermilk* (1/2 cup, 113g, 4fl oz)
      ½ cup (115G/4oz ) vegetable oil, or any flavorless oil (1/4 cup, 57g, 2oz)
      2 large eggs (1 large egg)
      1 teaspoon pure vanilla extract (1/2 tsp)
      1 cup (225g/8floz) freshly brewed hot coffee This is 1/2 of this (1/2cup, 113g, 4flozs)
      This is the recipe, it will be easier for you if you use just one of the measurement styles – provided you can weigh them.
      Be careful about your liquid measurements too, stop when it feels right, your flour may be less absorbent than mine.
      Gemma 🙂

  148. Profile photo of Mahdiya Mahdiya on November 28, 2016 at 6:23 pm

    I tried this recipe and it is AMAZING, I’v been looking for a chocolate cake recipe for a long time, and I finally found it!! Thanks Gemma! <3

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:53 am

      Hi there,
      I am really happy to hear that,
      Gemma 🙂

  149. Rachel Pereira on December 2, 2016 at 10:27 pm

    Hello Gemma,
    The cake came out great when i made it , but i get a very high dome shape which makes it difficult to cut it into half n frost it.How can i get a flat cake just like how you made in the video?

    • Profile photo of Gemma Stafford Gemma Stafford on December 3, 2016 at 1:17 am

      Hi Rachel,
      did you follow the recipe exactly? It sounds like it was short of something, eggs perhaps? do let me know. When a mix is stiff going into the pan it tends to rise in a dome shape, a little milk can loosen it,
      Gemma 🙂

      • Rachel Pereira on December 4, 2016 at 2:13 am

        Oh yeah! I reduced half a cup of sugar as my family doesn’t like too much of sweetness . Do I need to add smthng else if I reduce the sugar?? Pls let me know, and thank u in advance??.

        • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 3:11 am

          Hi Rachel,
          Baking is a science, if you change the recipe you will change the result. I would have to work this out by experimenting with it myself. Adding something else in place of sugar will also chgange the recipe. I just cannot figure why it was so soft! Was your flour measurement right? There was more off than the sugar I think, but I dso not know what! Go back to the recipe as this recipe has been really successful for other bold bakers,
          Gemma 🙂

          • Rachel Pereira on December 4, 2016 at 4:17 am

            Hey Gemma,
            Besides the sugar , all the other measurements were the same.. Next time I’ll try to go exactly with the recipe and see. ..maybe its just my oven …thank u for UA advice…?



          • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2016 at 2:07 am

            Hi Rachel,
            I hope this works well for you next time, it is a mystery,
            Gemma 🙂



  150. Profile photo of Nihla Nihla on December 5, 2016 at 9:49 pm

    can we use ordinary salt instead of kosher salt ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 6, 2016 at 1:10 am

      Hi Nihla,
      Sure you can! It is always best to use a sea salt if you can get it,
      Gemma 🙂

  151. Profile photo of Kylie Roberts 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!

    • Profile photo of Gemma Stafford 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 🙂

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

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

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

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

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

    what sugar are you using castor or granulated??

    • Profile photo of Gemma Stafford 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 🙂

  154. 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.

    • Profile photo of Gemma Stafford 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 🙂

        • Profile photo of Gemma Stafford 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 🙂

  155. Profile photo of demiana 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!

    • Profile photo of Gemma Stafford 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 🙂

  156. 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 ! 🙂

    • Profile photo of Gemma Stafford 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.

  157. 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

    • Profile photo of Gemma Stafford 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 🙂

  158. 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.

    • Profile photo of Gemma Stafford 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

  159. 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.

  160. 2themoon on January 12, 2017 at 11:41 pm

    can you make the frosting by hand using a whisk?

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

      Certainly, yes, this is easy1
      Gemma 🙂

  161. Profile photo of Aidan S. Aidan S. on February 4, 2017 at 12:50 pm

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

    • Profile photo of Gemma Stafford 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 🙂

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

    Can I bake this cake in springform pans

    • Profile photo of Gemma Stafford 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 🙂

  163. 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..

    • Profile photo of Gemma Stafford 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 🙂

  164. Profile photo of ema958 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???

    • Profile photo of Gemma Stafford 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 🙂

  165. Profile photo of cooking is my middle name 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

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

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

  166. Profile photo of cooking is my middle name 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

  167. Profile photo of cooking is my middle name 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

    • Profile photo of Gemma Stafford 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 🙂

  168. Profile photo of cooking is my middle name 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

  169. Profile photo of sush_h 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

    • Profile photo of Gemma Stafford 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 🙂

  170. 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!

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

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

  171. 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?

    • Profile photo of Gemma Stafford 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 🙂

  172. 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???

    • Profile photo of Gemma Stafford 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 🙂

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