Sturdy Yet Moist and Fluffy Chocolate Cake

4.75 from 43 votes
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A chocolate cake recipe that is so incredibly easy to whip up and makes the most fluffy, chocolatey cake ever! What makes this cake extra special is that it is sturdy enough for stacking without sacrificing flavor and texture.  

6-inch and 8-inch cake layers

Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

This Fluffy and Buttery Vanilla Cake recipe has been my most popular recipe on this site. I’ve received several questions on how to make a chocolate version of it, so finally, here it is!

Taste and Texture

The cake has a soft crumb but it is sturdy enough for stacking and carving. It is not fudgy but it is definitely moist and has a concentrated chocolate flavor without being too sweet.

Thanks to the cocoa dissolved in boiling water; it gives the cake an extraordinarily full and intense chocolate flavor. I used the same method in making my favorite basic chocolate cupcake.

Overall, I thought this chocolate cake is great te be in a baker’s back pocket. It is great for any special occasion and any frosting will work with it!

top view of the chocolate cake
soft and fluffy layers with a deep chocolate taste

Baking in different cake pan sizes

Here is a chart of the amount of ingredients you’ll need depending on pan size:

Follow the same procedure as written in the recipe but you may need to adjust the baking time. Remember that the time indicated below is only a guide as not all ovens are the same.

chocolate cake ingredients table for 6-inch and 8-inch

TIP: As not all ovens are the same, always check your cake for doneness a few minutes earlier than the suggested baking time. You would know when a cake is done when a cake tester or toothpick inserted into the center comes out clean.

For the purpose of testing, I baked each size in two different cake pan heights:

  1. For the 6-inch cake recipe, I used a cake pan that is 3 inches in height (6×3).
  2. For the 8-inch cake recipe, I used a cake pan that is 2 inches in height (8×2).

6-inch cake

For the 6-inch cake recipe, I divided the batter into two 6×3 pans.

This is the exact baking pan I use and I really do recommend this brand (not sponsored – I just really love their baking pans!) .

You can probably bake this also in three 6×2 pans; if you do so, don’ forget to adjust the baking time.

Of course, the two 6×3 pans yielded a taller cake, about 3 inches in height (before torting and leveling). The cake rose right at the top of the pan. I then torte each cake into two, giving me a total of four 6-inch layers, as you see in the photos.

After torting and leveling the cakes, the total height of my cake is about 4.5 inches. If I put frosting in between layers and on the outside of the cake, the total height of the final cake would probably be over 5 inches.

6×3 pan, before leveling and torting
6×3 pan, after torting and leveling

TIP: If you only have a cake pan that is less than 3 inches in height, an alternative is to line parchment around the cake pan for added height, just like what I did in my Vanilla Cake.

8-inch cake

For the 8-inch cake recipe, I divided the batter into three 8×2 pans.

You can also bake this into two 8×3 pans; baking time will be longer if you bake in a taller pan.

Using the 8×2 pans, the recipe yields three 8-inch cakes that are almost 2 inches in height (before torting and leveling). The cake rose right up to the top of the cake pan.

This time, I used cake strips, and you can really see the difference in terms of doming!

cake pan with baking strip
flat top chocolate cake baked using baking strips

ingredients you’ll need

ingredients for chocolate cake
  • dutch processed cocoa – Sometimes called alkalized cocoa; it is unsweetened cocoa that has been treated with an alkali to make it pH neutral.
  • boiling water – For the 8-inch recipe, measure 710 ml / 3 cups of boiling water.
  • large eggs & unsalted butter– Make sure they are at room temperature! – What is room temperature butter?
  • flour, baking powder, baking soda, and salt – Combine them all together and sift once to remove lumps.

how to make this chocolate cake

The steps to make this chocolate cake are actually simple.

  1. Prepare your oven by preheating it to 350 F (175 C). Note that I am using a conventional oven (no fan). Grease and line the bottom of each cake pan with parchment paper. Instead of dusting the pan with flour, use cocoa powder. In a separate bowl, prepare the flour mixture by sifting together your dry ingredients: flour, baking powder, baking soda, and salt.
  2. Preferably in a bowl with a spout, whisk the cocoa and boiling water until smooth. Set aside to cool while you make the batter.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy. This process takes about 8 minutes – the butter should turn very pale yellow, almost white in color.
  4. Add eggs, one at a time, beating until each addition is incorporated. Scrape the sides of the bowl as necessary.
  5. Add the flour mixture four times, alternating with the cocoa mixture in three parts, beating until each addition is incorporated.
  6. Divide the batter in your pans and bake until a cake tester inserted into the centers come out clean. Cool the cakes in the pans on wire racks before using them.
steps in making the chocolate cake

NOTE: Not sure what’s medium, medium-low, or low speed in your mixer? Read this Stand Mixer Speed Control Guide.

stacked chocolate cake

Vanilla Version

If you need to make a cake like this in Vanilla, head on to Fluffy and Buttery Vanilla Cake recipe.

I’ve used this recipe to make a 3-tiered wedding cake so I can say that while it is soft and fluffy, it is firm enough to use in multi-tiered cakes.

Vanilla Cake stacked in three tiers


6-inch and 8-inch sturdy chocolate cake for stacking

Sturdy Yet Soft and Fluffy Chocolate Cake

4.75 from 43 votes
Servings: 3 8-inch cake layers
A chocolate cake recipe that is so incredibly easy to whip up and makes the most fluffy, chocolatey cake ever! What makes this cake extra special is that it is sturdy enough for stacking and carving without sacrificing flavor and texture. 
Print Recipe


  • 710 grams (710 ml / 3 US cups) boiling water
  • 180 grams dutch processed cocoa
  • 500 grams all-purpose flour
  • 14 grams (1 tablespoon) baking soda
  • 3 grams (3/4 teaspoon) baking powder
  • 9 grams (1 ½ teaspoon) fine salt
  • 340 grams unsalted butter at room temperature
  • 600 grams white granulated sugar
  • 300 grams eggs about 6 large eggs, at room temperature


  • Preheat the oven.
    Set the oven 350 ℉/ 175 ℃. Set an oven rack in the middle rack of the oven.
    Note that for all recipes in this website, I am using conventional oven (no fan).
  • Make the cocoa mixture.
    Grease and line the bottom of three 8x2 pans (Note 1).Make the cocoa mixture. In a bowl (preferably with a spout), whisk the cocoa and boiling water until smooth. Set aside.
    710 grams (710 ml / 3 US cups) boiling water
    180 grams dutch processed cocoa
  • Make the flour mixture.
    Make the flour mixture by sifting the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together.
    500 grams all-purpose flour
    14 grams (1 tablespoon) baking soda
    3 grams (3/4 teaspoon) baking powder
    9 grams (1 ½ teaspoon) fine salt
  • Make the batter.
    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy, about 8 minutes. Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Scrape the sides of the bowl when necessary.
    340 grams unsalted butter
    600 grams white granulated sugar
    300 grams eggs
  • Combine the cocoa mixture and the flour mixture.
    Reduce speed to low. Add the flour mixture in four parts, alternating with the cocoa mixture in three parts. Beat until each addition is incorporated before adding the next. Be careful not to overmix. Divide the batter between the pans and smooth the surfaces.
  • Bake the cakes.
    Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the centers comes out clean. (Note 2)
  • Cool the cakes.
    Let the cakes cool in the pans on wire racks for 1 to 1.5 hours. There's a high chance your cake will fall apart when you remove it from the pan while still warm.
    Run a metal spatula between the sides of the pans and invert the cakes onto wire racks that have been coated with nonstick spray. Peel off the parchment and reinvert onto wire racks to cool completely.


(Note 1) You can also bake this is in two 8x4 pans if you need thicker cake layers. Adjust the baking time.
(Note 2) Always check your cake for doneness a few minutes earlier than the suggested baking time. You would know when a cake is done when a cake tester or toothpick inserted into the center comes out clean.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

239 thoughts on “Sturdy Yet Moist and Fluffy Chocolate Cake”

  1. Anna

    5 stars
    Absolutely amazing chocolate cake. Made it for my husbands birthday and it was a hit. My mother in law doesn’t like anyone’s cooking but she liked this cake! Thankyou for this recipe!!

    1. trish

      That’s awesome to hear, Anna!! Thank you for trusting the recipes here! 💛

  2. Kelly

    Hi there! I originally commented on your vanilla cake regarding instructions/ingredients for a 12 inch cake. For your chocolate cake, i also need info for a 9 inch cake! (Trust me to pick such awkward sizes for my daughter’s wedding cake!) I’ll be forever grateful for any assistance!
    Kindest regards,

    1. trish

      Hey Kelly, I answered through your other comment in the vanilla cake recipe page.

  3. Priscilla

    5 stars
    This has to be one of the best cake recipes I’ve ever tried. I recently made a three tier cake for a wedding, and this for the bill perfectly. The bride wanted the bottom tier to be chocolate, and the top two white, so I made one batch of each, and it was perfect. I put browned buttercream buttercream between the layers, and white buttercream over everything on the outside. I’m going to scale down the recipe for home use, because not only did it work up beautifully, it was also delicious.

    1. trish

      Oh thank you, Priscilla! 🙂

  4. Ashley

    Hi! Can this be made into a cupcake recipe by halving the 6” recipe like the sturdy vanilla cake recipe?

    1. trish

      Yes, half the 6-inch recipe for cupcakes. Note that baking time will adjust as well – start checking at 10 minute mark.=)

  5. Jessica hopkins

    5 stars
    Just made this for the 2nd time as a wedding cake and its absolutely stunning. Its currently on freeze until decorating friday for the wedding on Saturday…..
    The 12 inch base is your vanilla recipe and the top tier is chocolate.
    Just wondering could i fill with chocolate ganache or would i be better off using buttercream?
    Jess x

    1. trish

      Yes, you can fill it with either ganache or buttercream!

  6. Sulagna

    So I’ve only been using this forever for Chocolate Cakes. One question I have though.. I want to make a Baileys Irish Cream Cake. Can I use this as a base and add Baileys? If yes ,what substitutions/changes I need to make and will it still be that sturdy?

  7. Sulagna

    Hey Trish,

    Since I’ve had huge success with this. I have one question.if I want to make a 5kgs 2tier Baileys Irish Cream Cake with this Sponge, can I? Will it still be sturdy? Or do I need to make any changes?

  8. Madi

    Hi, I saw in the notes you mention torting the 8” cakes. How many layers per tier? 4 layers of 6” and 6 layers of 8”?

    Excited to try this recipe out.

    1. trish

      Hi, Madi! It’s 4 layers of 6” and 3 layers of 8”.

  9. Brodie

    Hi there
    I want to make this cake but I need it to fit a rectangle cake tin, 12″ by 8.5″, ruffy to fit A4 size icing photo for grandfathers 98th birthday, he jokes the wine i drink is horrible his cask wine is much better, so I am trying to make a box/wine cask cake.
    Could i just make this recipe in one tin? Many thanks

    1. trish

      Hi, Brodie! My estimate is that the batter for 8-inch recipe above should be enough to fill one 12” x 8.5” tin. Always fill your pan up to 3/4 full only and of course, the baking time will be different. I would love to know how it goes!

  10. Radhika

    Hi! I a interested in trying this recipe, but wondering if you have any suggestions for best egg substitute (banana v. baking powder v. apple sauce..etc).

    Thank you,

    1. trish

      One reader shared here in the comments section that she successfully used hung curd instead of eggs – her measurement was 60 grams of hung curd per egg. Hope this helps!

  11. Harper

    Hi Trish, I know this is one of your old blogs but I love this cake so so much. Was wondering, if I was to make 4 layers (4×8”x2” size pan) or what would I need to multiply it by? And do you have a calculator on here that does that? I’ve read in the comment section that there might be or maybe I’ve misread. Thank you

    1. trish

      I haven’t tried but if I were to do it, I’d multiply the ingredients for the 8-inch cake to 1.25, then divide the batter between FOUR 8-inch pans. As always fill up to 3/4 full only and watch for visual cues. 🙂 I’m sorry I don’t have a calculator available for this.

  12. Tavavashe

    5 stars
    This is the best chocolate cake recipe I could ever ask for. I used this for my sister’s birthday cake and not only was it delicious, it was sturdy enough to hold the weight of 3 layers of cake (it was a four layer cake with chocolate at the bottom, coffee on top of chocolate, then caramel, then vanilla.)
    Thank you <3

    1. trish

      Great to hear!!! Thank you so much for rating and sharing your experience! 😃

  13. Rachel

    Could I ask you two questions about this recipe? I am about to make my first three-tier cake. The top tier will be 6″, the middle tier will be 9″, and the bottom tier will be 12″. Each tier will have two layers.
    Question 1: Could you tell me how to calculate the amount of batter I would need to get the same height layers you baked for each of my pans?
    Question 2: Which Dutch-processed cocoa powder do you use?
    I look forward to trying this cake recipe. Thank you.

    1. trish

      Hi, Rachel! I have not made this cake in the sizes you mentioned, but if I were to try it I would multiply the quantites of 8-inch recipe to 1.25 for the 9-inch and by 2 for the 12-inch. As for the cocoa, I am currently using Rodelle Organic Dutch-process cocoa from Costco. I hope you’ll like the cake!

      1. Eliza

        Hi Rachel- I’m about to do the exact same thing! I think we need to divide the recipe (3×8”) by 3, then multiply that by each cake pan size and add those three quantities together for a total batter quantity: 0.56 (6”) + 1.27 (9”) + 2.25 (12”). So for the boiling water it would be 3c/3 (to get the quantity for one single layer)= 1c, then multiply that by 0.56, 1.27, and 2.25 and add those quantities together? Since that would make such an enormous amount of batter I am planning to make each layer in a separate batch instead of adding the three quantities together. Will report back!

  14. Chris

    5 stars
    Thank you for this fabulous recipe! I used it to make a chocolate Chambord cake for my daughter’s wedding. I got dozens of compliments; guests I didn’t even know tracked me down to tell me how great it was! I replaced the boiling water with hot strong coffee and 80ml of Chambord to equal the 710 of liquid called for. Everything else the same. I used a simple syrup that was mostly Chambord as well. I made a raspberry buttercream to ice and fill. Amazing! Here is my cake. I have never made a tiered cake, but this cake is truly “sturdy” and was very solid. It survived any structural mistakes I made, and I did make some!

    1. trish

      Look at that cake – you are so talented, Chris! Thank you for trying the recipe and sharing your feedback. =)

    2. Kel

      I just had a peek at the wedding cake you made! And wow! Beautiful!😍

  15. inna

    3 stars
    Delish but not sturdy at all – completely fell apart. followed the recipe to the T!

    1. trish

      Hi, Inna. Did you completely cool the cake before working on it?

  16. Fran

    4 stars
    Hi Trish,
    I made this for a wedding anniversary. I used 9″ tins and increased the mixture by a quarter. I froze individually and filled with a chocolare cream cheese icing and thin layer of berry jam, then coated in swiss buttercream.
    It was very decadent and fed 100 people there. I will definitely use again. Thanks again Fran

    1. trish

      That is wonderful to know, Fran! Thank you for sharing your experience making this chocolate cake!

      1. Esca

        5 stars
        Hello, I’m going to give this a go, wondered and apologies if I’ve missed it but would this work for a 10 inch also?

  17. 5 stars
    Hello, I just tried this and reduced the water to 1pint, added 200g melted dark chocolate and 150g soured cream. It was amazing. The word people used was ‘incredibly decadent’ because it was very rich! I’ve never used the cocoa powder and boiling water technique so was a bit nervous but it just fed 40 very happy people. Added Swiss meringue buttercream with dark chocolate melted in, lashings of it. Wow! Thanks so much for this recipe xx

    1. trish

      That’s awesome, Nicola! Thank you so much for trying the recipe! Your cake does sound very decadent – I would have to try the modifications you made. =)

  18. Dana

    I was going to make this batter for the Wilton ball cake pan, which holds about 4.5 cups batter total. Which version of this recipe should I use? Thanks!

    1. trish

      I am not sure since I haven’t tried, but if I were to do it I think the quantities for the 6-inch would be enough. I would love to know your results!

  19. Darla Mitchell

    1 star
    I printed out the recipe to make only 2 layers but your recipe didn’t calculate the boiling water properly. It cut all the rest of the ingredients down ok, but I used 3 cups of boiling water as that is what the recipe indicated, and it came out way too runny. 😧 I can send you a pic of the recipe it calculated if you want, but that is a glitch you will need to fix.

    1. trish

      I’m so sorry that happened to you, Darla! You must be frustrated with the wasted ingredients. 🙁 I have recently updated to a new recipe card plugin, so thank you for pointing out the glitch in the servings adjustment. I have disabled that feature for now to prevent this from happening again.

  20. I live at 6800 ft. above sea level, is this recipe high altitude approved???

    1. trish

      Hi, Nick. This recipe has not been tested in high altitude, sorry!

      1. Eileen

        My go to recipe, never fails…I only adjust the amount of water and it comes out perfectly sturdy,everyone loves it… greetings from Tanzania,Africa.

      2. trish

        Yay! Thank you for letting me know, Eileen!

  21. 5 stars
    Awesome! This is the perfect recipe of chocolate cake. I made it , its my first experiment which is superb. Thanks for sharing.

    1. trish

      Hey muhammadayyan, so glad to know that this is the perfect chocolate cake for you! Thank you so much for trying the recipe. 🙂

  22. Kubeshinee

    5 stars
    On my goodness, what a cake!! Made for my daughters 6th birthday, had loads of compliments and already shared the recipe with everyone who asked! I did cut the sugar by 100g, really would have been better with the full quantity as it did taste more like an adult cake. Counteracting with a sweeter frosting before covering in fondant.
    Thank you so much for such a great recipe 😋

    1. trish

      Thanks so much!! So glad to hear that this recipe turned out well for you and thanks for trying it!

  23. Sulagna

    Heyyyy !! I used this recipe to the T, just substituted eggs with hung curd and made a 5 kgs 2 tier covered with Buttercream. It was a hit at a4year olds birthday party. Thank you so much. This is definitely a keeper.

    1. trish

      Yay!!!! I appreciate you coming back here to share your results – very useful for those who are looking for an alternative to eggs. I’m happy you liked the outcome given the substitution you’ve made! =) For the hung curd, did you use the same amount as needed if you were using eggs?

  24. Sulagna

    Also how many kgs batter does the entire recipe yield please

    1. trish

      The 8-inch recipe yields about 2.5 kgs and about 1.5 kgs for the 6-inch.

      1. Sulagna

        So I used 60gms hung curd per egg. Worked great and I’m saving this recipe for good. If it worked like magic for a 5kg cake I’m SUPERRRR happy. I was quite tensed for this one. Thank you again so much😊

  25. Maaria

    Can this cake hold the weight of fondant?

  26. Uzoma

    4 stars
    I came across your recipe while searching for sturdy chocolate cake recipe for a wedding in January. I made a trial batch two days ago and it came out just like the one you have up here. However, I reduced the sugar by half – used 300g as against the 600g the recipe called for and I’m glad I did. It would have been way too sugary if I’d used all that sugar. I also used a little less flour because my eggs weighed just 270g. I used coffee, milk and vanilla flavour as well. I absolutely love the cake . Thank you for the recipe.

    1. trish

      Glad you liked the cake! Thank you for sharing your feedback!

  27. Reagan

    5 stars
    This cake recipe is so amazing! Super fluffy yet perfect denseness for stacking. super awesome texture. Best chocolate cake recipe I have ever had and this is my go to for any occasion. definitely a five star for me! Thanks for such an amazing recipe 🙂

    1. trish

      That’s awesome, Reagan! Your review really helps so I appreciate you for taking the time to write one. 🙂

  28. Olufunmilola

    Type here..Love your recipes.
    That’s what I use for my personal recipe now.
    It’s a top notch.

    How many days will the Chocolate cake last without freezing or can it last a week without putting in the fridge or freezer.

    Also can I use Rum alcohol or any to preserve it to last longer if not putting in the fridge.
    It’s urgent, planning to bake it now.

    1. trish

      Thank you for your review! 🙂

      Not taking the type of frosting into consideration, the cake itself can be stored at room temp (properly wrapped) for about 2 days, 1 week in the fridge.

      Unfortunately, I don’t have experience using alcohol with cakes so I am not sure about your other question.

  29. Heather

    5 stars
    I just want to say thank you very much for this wonderful chocolate cake recipe. I used it for a three tier wedding cake for a friends wedding. (I had never made a wedding cake or tiered cake before). I did a 6″, 8″ & 10″. For the 10″ I multiplied the 8″ recipe by 1.5. I used soaked cake strips and cooked at 160°c in an old fan oven. They turned out so well. A really rich chocolate flavour that held up perfectly when stacking. I froze each cake and leveled and cut (after defrosting by leaving out overnight still wrapped) when still a little chilled which made it much easier to handle. I did used a simple syrup with cocoa added to each layer before stacking. If anyone is looking for a recipe to use – I would 100% recommend this one. So much better on flavour, texture and ease than any others that I had tried. The cake got so many compliments. Thanks for saving the day!

    1. trish

      That’s awesome, Heather! Thank you as well for sharing your experience. =)

    2. Rebecca Feechan

      5 stars
      Hi lovely! Just out of curiosity was your bottom tier a 10”. I’m looking to make the chocolate cake a 10” cake but unsure on the measurements. How many layers did your 10” cake make?

      Any help would be much appreciated. Thank you x

      1. trish

        Hi, Rebecca! If your 10-inch pans are 3 inches high (10×3) you should be able to get up to 4 layers (2 layers for each pan). If your pans are only 2 inches high, you have to divide the batter between three pans to avoid overfilling.

        It is really up to you on how many layers you can get, depending on how thin you torte your cake.:)

  30. Mira

    5 stars
    Easy to follow recipe! Love when recipes use weight instead of cups. (I like to be more exact). I will definitely make this again! Fluffy, smelled and tasted lovely, easy to make. Wonderful 🙂

    1. trish

      Yessss! Weighing so much butter, right?! Thank you for taking the time to share your feedback, Mira! =)

  31. Dawn

    5 stars
    I wish I could pay a picture. This is the fluffiest cake batter ever!

    1. trish

      Hooray! I would love to see your cake! You can tag me in Instagram – @thebakeologie. Thank you.

  32. Sarah Axling

    I followed the recipe exactly, but the batter is extremely runny. I’m trying to bake it anyway, but should it be so runny??

    1. trish

      The batter should be slightly thick like in the step-by-step photo 5(step 5). How did it go?

  33. Pam

    I have a question. I am about to make your delicious looking chocolate cake recipe but noticed in list of ingredients there is no Vanilla. Is there a reason for this? Just don’t want to go ahead and make it without knowing.
    Thank you

    1. trish

      Hey Pam, for this cake chocolate is the main flavor so vanilla extra is not necessary. =) Enjoy baking!

  34. Anna

    Hello there. I came upon your recipe while searching for chocolate cake recipes that are sturdy enough for carving. Anyway, since I’m still new to the baking world, may I ask how will I adjust the recipe if I’m going to make 9″ round cakes for my carved cake project? Hoping to hear from you soon. Thank you and best regards. =)

    1. trish

      Hey, Anna. I have not made this in 9-inch pan, but for a start, you could try multiplying each amount of ingredient for the 8-inch recipe to 1.25. For example, 300 grams eggs x 1.25 = 375 grams of eggs for the 9-inch pan. Note that baking time will adjust too so keep an eye on your cake. =)

  35. Tarra Louise Rose

    If I use an 8 and a half inch tin how many layers/tins would I need to make a 3 layer base?

    1. trish

      It’s not as light as a chiffon cake but not as dense as a pound cake. This chocolate cake has a soft, fluffy crumb – tender yet stable enough for layering.

  36. Meg edwards

    Hi Trish. Do you torte and syrup your cakes before freezing or after. Cheers Meg

    1. trish

      Hi, Meg. I freeze the cake whole (properly wrapped, of course). Once defrosted, that’s the time I torte and brush syrup.

  37. Donna

    Hi Trish! Thank you so much for all of your great recipes and tips! I’m doing a 3 tier wedding cake using your vanilla cake recipe, but was wondering if I could use the chocolate recipe for a marble cake for the 8” tier? Would a 6” vanilla and 6” chocolate work marbled together for the 8” tier? Thanks in advance for your feedback! Love your all of your great tips!

    1. trish

      Thank you so much, Donna. I am really glad you find this site useful! Unfortunately, I have not tried doing a marble cake version of the vanilla and chocolate recipes, but I think it should work. I would add this to my list of to dos, but in case you would give it a try I would love to know your results as well! =)

  38. Kayleigh

    5 stars
    I have a question I have 2 9’x3 springform pans I’m very unsure about measuring the ingredients are there any tips in the recipe to use these pans with please I’d appreciate it a lot my last cake it was flat and small so I definitely need help with measuring the recipe for 9’ please thank you guys 😊

    1. trish

      Hi Kayleigh! Try making the 8-inch recipe but divide the batter between your two 9×3 springform pans (instead of three 8×2 pans), while making sure that the you only fill the cake pan no more than 3/4 full. You may or you may not have extra batter. Please also note that baking time will change as you are using a different pan size and there’s more batter in each pan so watch out for visual cues.

      If you’re doing a recipe test, I would suggest doing half of the 8-inch recipe and bake it on one 9×3 springform pan.

  39. alison

    5 stars
    I made a massive wedding cake with the middle tier (10 inch – 3 layers) being this chocolate cake recipe. It was amazing! Everyone was raving about the cake. There were comments about how rich and moist the chocolate cake was, so it had great eater reviews. In the construction of the cake, I worked with these sponges half defrosted and I would recommend that as, although it is sturdier then any other chocolate cake I have made, I still find chocolate cake difficult to handle overall.

    I would not make this cake in a 12inch pan myself as there would be a high risk of it breaking. Also – let the cake cool quite a bit in the pan (I would say longer then 15 minutes). I had about 12 sponges on the go and forgot to check the temp of the chocolate sponge before tipping it out of the pan and it feel apart, it was far to hot yet.

    You will likely get splits in the top of the cake which were easily removed with a cake leveler.

    1. trish

      Alison, thank you so much for sharing your feedback and tips. I am glad your guests loved the chocolate cake!

    2. Regina

      Hello. Did you double or triple the recipe to get the 10 inch 3 layers? I need to do a 10 inch 3 layer chocolate birthday cake.

    3. Heather Anscomb

      Hi Alison I noted you made this in 10 inch I am looking to make a larger one than the recipe could you please tell me how you managed to work out the extra ingredients and what heat did you put the oven on. Thankyou

  40. Monica

    5 stars
    I LOVE this chocolate cake recipe. Today I tried making it as directed for the 3x8in quantities but instead I put it in a 9×13 glass pyrex. (Don’t judge me, I’m 38 weeks pregnant and don’t feel like decorating. Haha) it turned out perfectly. In my oven it took about 65minutes and came out domed, but a knife level with the pan sorted it out.

    1. trish

      Monica, I love that you improvise. =) Thank you for sharing your feedback and congratulations – baby is coming soon! =)

  41. Sharif

    I would like to use this recipe. However, I have rectangular baking tray, ‎32 x 25.4 x 6.6 cm (12.6 inch x 10 inch x 2.6 inch) – Can you please tell me how best apply measurements and cooking times for this. Would greatly appreciate it as i am making a big cake for my sons birthday

    1. trish

      Sorry, I have not tried making this cake in that size so I don’t have the measurements.

  42. Ruchi

    Hi, Thank you for your recipe and tips. I just want to make one 6×3 inch cake. Could you please tell me the proportions please? And can I substitute flour with gluten free baking flour so similar results? Thank you, Ruchi

    1. trish

      Hey, Ruchi! Just half the ingredients for the 6-inch to get 1 layer. You would need to use a 6×3 pan. I have not tried making this using Gluten free flours, unfortunately.

  43. Ram

    Thank you for the recipe.. going to give it a try today.. just want to know if i can use regular cocoa instead dutch process.

    1. trish

      Hey! 👋🏻 For this recipe, it has to be Dutched Process Cocoa. We need the deep, dark chocolate flavor.

  44. Sierra


    Is this stable enough or would you need to use some supports?


  45. Sierra


    Are these just stacked and not needing supports (cake board, dowels)? If so, does it hold up all day once stacked and in they fridge?

    Thanks, I’m excited to try this for my DIY wedding cutting cake.

    1. trish

      Hi Sierra! Cake boards and dowels are necessary when you stack the 3 tiers together. You may refer to my DIY Wedding Cake post for details on making ahead, storing, and stacking these layers. 🙂

      1. Sierra

        Thanks! I appreciate the reply. Ignore my repeat question, it was an accident 😀

  46. shagun

    Hi, the 6″ cakes after levelling and torting stacked at 4.5 inches, any idea what was/would be the height of the 8″ cakes after levelling and torting..? thanks

    1. trish

      Hi Shagun, the height for the 6, 8, and 10 inch cake recipe should all be the same.

  47. Fallon

    5 stars
    Thank you so much for this recipe. I knew my go to fudgy chocolate cake recipe would be far too soft and moist for a super tall cake so I found this one and gave it a shot. I was worried it would be dry but it wasn’t at all.
    I used 6” pans and it made 4 tall layers each with approximately 600 grams of batter. My only complaint is even with the use of cake strips they domed really high so I did have to waste quite a bit of cake.

    1. trish

      You are welcome, Fallon! I truly appreciate your feedback so thank you for taking the time to share it here. Another reason for cake doming is a too hot oven – if you’re not using an oven thermometer, that would help. 🙂

    2. Todd

      What I do when this happens, is I use the domed part of the cakes and reuse it. I make some cake pops with them. Depending on how many cakes you bake it might make a handful or more. That way it does not go to waste and it is an extra treat for family or friends.

      1. trish

        Thank you for the tip, Tod!

    3. Ginni

      Next time use baking strips or cover the pans with aluminum fold while baking. This will distribute the heat more evenly.

    4. Stephanie

      5 stars
      I made a lovely Black Forest cake for Christmas this year with alternating white chocolate namelaka and cherry filling layers and Swiss meringue buttercream frosting (decorating for the top and bare-ish sides). It was amazing! I had the same issue with doming in 2 of the 3 layers. I cut them into 4ths and made whoopie pies with the leftover frosting for my husband’s lunchbox. He was thrilled 😊

      1. trish

        Black forest and whoopie pies sound wonderful, Stephanie! Your husband is one lucky guy. 🙂

  48. Grazia

    5 stars
    I used this recipe for a 2 tier birthday cake and it was absolutely perfect!
    The tiers were 9inch and 7inch and have used 1 tin per tier. I used the total amount of ingredients suggested in the table in this recipe and I had spare batter for 12 muffins (would have easily made 24 cupcakes)!
    The only adjustments I made were:
    – 7g baking powder (instead of 5g)
    – substituted 200ml of the total boiling water with 200ml of filter coffee (decaf for the kids cake).
    – baked the cakes at 185C for about 40min (7inch) and 50min (9inch)
    The cake was just as described, sturdy for stacking and still fluffy and fudge-like. An absolute success!

    1. trish

      Hi Grazia, glad you enjoyed this and had success converting it to 7 and 9-inch! Thank you for sharing your tips too. =)

  49. Renee

    5 stars
    I am working on a 3-tier wedding cake for a friend’s daughter and using your recipe because she wanted an all chocolate wedding cake. A few weeks ago I did a test bake of the 6″ layers and the bride’s family loved it (my husband too). The cake will be 3 tiers – 12, 10, and 8. For the 12″ tier I doubled the 8″ recipe; will double the 6″ recipe for the 10″. The test cakes were sturdy and moist, even after 3 days in the fridge. I do brush with syrup before wrapping. My cakes did take a lot longer to bake than the times some others have commented, but that’s no problem – they were baked at 325 degrees with wet (in cold water) magic cake strips. Thanks so much for the wonderful recipe!

    1. trish

      That is wonderful to hear, Renee! Using baking strips definitely extends baking time. 🙂

    2. Cynthia

      Hey Renee I just graduated culinary school and I have my first wedding cake I have to do the cakes are due by the 13th. And I was just wondering if you help with the recipe I am not good with math so I really don’t want to mess this up. But I am doing a 10″ , 8″,6″ inch cakes can you break it down for me on how to double the recipe for the 10″ inch and the 6″ cakes? Thank you

  50. Amal

    Hi. I’m planning to use this recipe for 4 tiers wedding cake, 12,10,8,6
    mostly I’ll use it for the 10″ cake. my question is, do I need to use the simple syrup to moist it when stacking or it will be moist on its own? my client insisted on not wanting dry cake. Another question, what recipe you recommend for 12″ vanilla cake that will support the 3 other tiers? Thanks

    1. trish

      If you are going to bake the cake layers ahead of wedding day, I recommend brushing them with simple syrup as you stack the layers. You can use the same vanilla cake for the 12 inch. The recipe for it can be found in my shop.

      1. Pauline

        Thank you so much for the recipe,can I use castor sugar instead of granulated sugar ?.
        Thank you

      2. trish

        Yes, you can replace granulated sugar with caster sugar as long as you are measuring by weight – Caster has finer granules. Thank you!

    2. Mona

      Hi! Amal,
      I need to use this recipe for exactly same measurements as yours for my daughter’s wedding cake (the 1st I’ve ever made) Did you get a reply to your questions. Please share with me.

  51. Juliet

    5 stars
    OMG! I baked this chocolate cake with lebourne Cocoa powder on 325 heat. The cake came out so fluffy and velvety in texture and super delicious. I must say this is the best butterbased chocolate cake I have ever baked. Thank you so much for such an awesome recipe. This is definitely a keeper. May I ask what’s the shelf life(outside the freezer) of this cake? Thanks.

    1. trish

      Awesome! I found that this cake, if stored and kept covered in the fridge, stays at its best for about 3-5 days max.

  52. Angela

    5 stars
    Made this for my grandson’s 4th birthday party as a Bluey cake. 4 layers chocolate buttercream, with Blue orange flavored buttercream on the outside and Bluey sprinkles and cake topper. Was a huge success, looked great but more importantly it tasted good. My son remarked “it’s the best cake you’ve ever made – delicious!”
    Perfect recipe and accurate description “Sturdy yet moist and fluffy”. Thank you!

    1. trish

      Looked like it was a fun cake! Our family loves Bluey – and this chocolate cake too. Thank you, Angela, for sharing your feedback!:)

      1. Geeta

        I would like to use this recipe to make a 3D firetruck cake but need to make it in a 1/2 sheet pan. Do I need to adjust the recipe or just the baking time?

      2. trish

        Yes, you would need definitely needto play around with the amount of batter and baking time. Unfortunately, I have not tried making this in a half sheet pan so I don’t have the exact measurements.

  53. Sunita

    Hi I want to make this cake. Is it possible to share recipe for making two kg chocolate cake please

  54. Sheneka

    Hi thanks for the recipe, looking for a sponge for a fondant cake will this work well?

    Thanks In advance

  55. 5 stars
    I made this recently and it was a huge it! I used boiling coffee in place of boiling water. It turned out dark, moist with a rich chocolate flavor. It is sturdy and stacks well. I made 3 tiers, 10 inch, 8 inch and 6 inch. To make the 10 inch, double the 6 inch recipe, bake at 325 for about 40 minutes, and use baking strips around the pans. I put chocolate frosting and raspberry jam between the layers. I will definitely make this again!

    1. Korie

      So is it 3 cups boiling water? I’m making this cake this weekend.

      1. trish

        Yes, 3 cups of water. There is no change in the recipe. The glitch happened only when the number of servings was adjusted in the printing option(s) page. That serving adjustment feature in the print page was already removed.

  56. Juris

    5 stars
    I am following this recipe for my cakes! It’s really study! May I ask if you can help me make a recipe for 12″ cake?

  57. Gail Head

    5 stars
    I made this cake for my grandson’s birthday yeaterday. It was so soft and chocklety and delishious. I will definitely be making it again as it was really superb. Well done. This is a keeper recipe.

    1. trish

      Gail, thank you so much for taking the time to leave a rating and review! This cake recipe is a keeper for sure. =)

      1. Cindy Anderson

        Do I have to make a batch of this cake batter for each tier size of the cake (hope that makes sense)?

      2. trish

        Yes, I suggest making a batch for each tier. 🙂

    2. 5 stars
      I made this for my granddaughters 2nd birthday, and it was a huge hit! My daughter and her girls even loved it plain, without any frosting! It was dark, moist and delicious, and sturdy enough to stack. I baked a 10 inch tier by doubling the 6 inch recipe and baking the cake layers at 325° for about 40 minutes, using a wet strip around each of the 2 pans. I filled the layers with chocolate frosting and raspberry jam. I used dowels to stabilize it, and covered it in green buttercream, as it was a dinosaur themed cake. I froze the cakes before assembling them, and all went very well. It was my first time baking with metric weights and measures, but I used a scale and was very pleased with results. I will definitely be baking this again. My son in law says it’s the best cake he’s ever eaten! Thank you so much!

      1. trish

        Baking using weight measurements is awesome, right?! So glad your family liked the cake. 🙂

      2. 5 stars
        They LOVED IT! I forgot to mention that I substituted boiling coffee for the boiling water. Yes, weighing ingredients is the weigh to go….LOL

  58. Molly

    I am going to try this recipe out this week. Can I know if I just have on 6*3 inch pan can I keep the batter out till one layer is done and the bake the second or do you suggest doing half a batter at a time?

    1. trish

      Hi, Molly! Yes, you can make 1 batch and leave some of the batter out – about an hour or so. Happy baking!:)

      1. Molly

        Hi Trish,
        Thanks for replying. I managed to used one 6*3 tin and two 6*2 tins and split the batter. The cakes tasted good, however they seem to have crumbled at the sides a bit. I did have to bake for more than 60 mins as toothpick test was wet. could that be the reason?

      2. trish

        Hi, Molly! The toothpick test should be ok. Did it crumble while you are taking the cake out of the pan?

      3. Molly

        Hi Trish,
        Yes while taking it out of the pan..though I did leave it in for 10 to 15 mins…I refrigerated it after frosting and was able to cut it alright though

    2. Lisa

      5 stars
      I live in a mountain range and have to adjust for elevation with the ingredients. I was concerned the cakes wouldn’t turn out. However, after the adjustments, using DIY cake strips and lowering the bake time to 42 min the layers came out beautifully. Barely any dome. I am looking forward to stacking and decorating my 12 year old daughter’s beach themed cake! Thank you for this lovely chocolate cake recipe!

      1. trish

        That’s awesome, Lisa! Thank you for sharing that info. I don’t have much experience in baking with high altitudes. This would be helpful for the other readers who might want to use the recipe. =)

  59. Amy F

    3 stars
    Followed the directions to the letter, the cake fell apart when I tried stacking it. Great flavor, but was not stackable.

    1. trish

      Sorry, your cake didn’t turn out well! Were your cake layers completely cooled? You can also try putting the cake in the fridge before stacking them so they are easier to handle.

  60. shahbana bhatti

    hi Trish,
    loved the taste of the cake, i did freeze the layers but they took a very long time to thaw, so when eating/serving they were still dense. Is it worth refrigerating instead?

  61. shaz

    hi Trish,
    I froze the cake layers so they would be easy to stack, but the cakes took a really long time to come to room temperature, when serving. is it better to put in fridge than the freezer? thanks! Shaz

    1. trish

      Hello, Shaz! If I plan to use the cake within 1 to 3 days I just leave the (well wrapped) unfrosted cake layers in the fridge. More than 3 days, I freeze them and thaw it out by transferring in the fridge overnight. Don’t forget to wrap each layer very well in plastic film to keep the moisture in. I add foil and store in a ziplock whenever I freeze them to protect from freezer burns.

      From the fridge, take out the cake layers and frost them. After about 1 to 2 hours (depending on the weather too), the cake should be at room temp. Because of the amount of butter in this chocolate cake recipe, it should definitely eaten at room temp. 🙂

  62. Cute

    Thanks for the recipe! I want to make 2 tiers cake, One 8×3 and One 6×3 , can I just add both the ingredients together and prepare it in one batch? Then place it into these 2 different sizes of pans? Hope to hear from you soon cuz it ‘s urgent thanks!!

    1. trish

      I recommend making it in separate batches – one for the 6-inch and one for the 8-inch.

      1. CUTE

        Thanks so much!!

  63. Cute

    Thanks for the recipe! I want to make 2 tiers cake, One 8×3 and One 6×3 , should I cut half the ingredients? Thanks!!

  64. Verity

    5 stars
    Loved this recipe so much. I made it to go either peanut butter frosting at it was GORGEOUS!

    I’d like to use this recipe for the bottom tier of a 3 tier wedding cake but it needs to be 12 inch. Any idea how I could scale the recipe up and what the cooking time would be?

    Thanks x

    1. trish

      That’s awesome! Thanks for letting me know. I haven’t tried doing a 12-inch cake ever, but I would say double the 8-inch recipe and that should be enough for 12×3 cake pan. Start checking at 60 minutes – look for visual cues if the cake is done (e.g. the center is not wet). Since yours is a big cake, I think you would need a a cake heating core.

  65. Jenny


    I don’t know if I’ve missed it but how much does this entire recipe serve?

    I’m planning on making a wedding cake for around 80. Thanks

  66. Laurie A. Hamdani

    I can’t find the 10″ pan recipe??? Also, how many layers of this cake do you think you can stack before needing dowels? I am wanting to make a three-tier cake, bottom tier 10″, middle tier 8″, top tier 6″.


    1. trish

      Hi! I have not tried making this chocolate cake in 10-inch yet, only 6 and 8.

      1. I doubled the 6 inch recipe for my 10 inch pans. I baked them at 325 for about 40 minutes using baking strips. It worked perfectly!

      2. trish

        Thank you for sharing, MaryLou! A lot of people have been asking on how to make this for 10-inch so this is helpful!

    2. I doubled the recipe for the 6 inch cake for my 10 inch pans, and baked it at 325 for about 40 minutes. I used baking strips. They turned out perfectly!

  67. Robin

    My cake pans are 8″ x 1″. Could I still make this? Would I make four layers and bake half at a time?

    1. trish

      Hi! I have not tried making this using 8×1, but I recommend using pans that are at least 2 inches high.

  68. Lotti

    Hi! This looks lovely – do you think it can be done as a dairy free cake? xx

    1. trish

      Hello, Lotti! I’m sorry but I don’t have any experience making dairy free cakes.

  69. shaz

    Hiya I would love to try this for my sons birthday. In terms of the layers, is it possible to do a 4 layer 8 inch cake or will the recipe have to be adjusted. thanks!

    1. trish

      Yes, you can definitely make 4 layers. Follow the recipe as is then divide the batter between two 8×3 pans, then cut each baked cake in half to get 4 layers. If you don’t have a pan the is 3-inch high, you may also use two 8×2 pans but you have to bake it in 2 batches to get 4 layers. Note that the baking time would be different, depending on the size of your pan. Happy baking!

  70. Louise Johns

    Hey Trish

    I cant seem to find the ratio for 10″ for the chocolate recipe. It is the most perfect choccie cake you have nailed the receipe thank you! In previous attempts ive tried combining the 6 and 8 ratios in some way but now planning for my own wedding cake, so need to be a bit more planned rather than winging it haha.

    Many thanks

    1. trish

      I am glad you liked the cake, Louise! I am currently working on the recipes for the other sizes of this chocolate cake and also the vanilla version. Please watch out for it soon. =)

  71. Anu

    Tried this a few days ago. Came out perfect! So sturdy without at all compromising on flavour, texture or moistness. Thank you!

    1. trish

      Yehey!! Thank you so much for taking the time to rate and give your review!😀

  72. Nicoletta Mythillou

    So i imagine it can be stacked using fondant as well ? Thank you!

      1. Rachel


        I’ve made this cake many times for events and it’s the perfect chocolate cake!

        I am making a tall 7” cake and wanted to know would doubling the 6” recipe work well? I am going to make 4 layers but will bake 2 layers at a time.

      2. trish

        Awesome! I think 1.5 batch of the 6-inch recipe is enough to make a 7-inch.

  73. Natasha Masih-Naiker

    Hi can you use normal cocoa powder instead of the dutch processed ?

    1. trish

      Hello, Natasha. I don’t recommend using normal cocoa powder. The taste will be different – we need the deep chocolate flavor of a dutch processed cocoa powder.

  74. Joi B

    Thanks for this recipe, I have a question. Will this cake support at 12,10,8 inch rounds. I need a 14 inch chocolate cake that will support 3 tiers on top

    1. trish

      Hey! Haven’t tried making this cake beyond 10-inch, but I see no reason why it would not work – as long as the right amount of dowell rods are used to support each tier.

  75. Silvia

    5 stars
    Haven’t tried this recipe yet, but it does sound great for a birthday cake and can’t wait to try it! One question: if I stack the 4x6inch layers on top of the 3x8inch layers, will I need straws or dowels at all?
    Thank you!

    1. trish

      Yes, you would definitely need dowels/rods to support them. 6-inch cakes need about 3 rods; 8-inch cakes need about 4. I’ve briefly mentioned here how I stacked the the vanilla version of this cake for a wedding.

  76. Kayla

    5 stars
    I just used this recipe yesterday and made three 6×2 cakes + a dozen cupcakes. It was PERFECT. Just firm enough to layer the cakes but still sooooooo super moist. A few people told me it was probably the best chocolate cake they had ever had! This ones a keeper 🙂

    1. trish

      Thank you so much for the feedback, Kayla!!! =)

  77. Suky

    5 stars
    I made this today as a test for a special birthday cake I’ll be making in two weeks. It’s exactly what I wanted. Blackout dark, nice crumb, firm textured but not at all dry. I had plenty of batter for my three 9″ x 2″ pans.

    1. trish

      Thank you for sharing your feedback, Suky! =)

  78. Lochia Rubra

    hi do you have measurement in cups? thanks

    1. trish

      Sorry, I don’t. Measuring by weight gives you a more accurate result.

  79. Thomi

    Sturdy & good for carving? Does that mean I can cut out a small section of too layer to hide a surprise in the cake? I’ve made several hide away cakes but they seem to crumble apart.

    1. trish

      Yes, if made correctly it should be sturdy enough for that. I think chilling the cake first would help too.

  80. Candy

    Hi, I’ve been asked to make a tiered chocolate cake for a wedding. I’d like to test this recipe out. I saw a previous comment about freezing the layers separately. Do you know how long it would keep in a freezer for?

    Also, I have never heard of dutch cocoa powder before. Would Cadbury’s Bournville Cocoa Powder work?

    Many thanks 🙂

    1. trish

      You can make this up to 1 week ahead and then freeze the cake layers, though the closer to the event date the better. When I made the vanilla version of this cake, I made them 2 days ahead and stored them in the fridge, tightly wrapped in plastic cling wrap. I then assembled and frosted the cake 1 day before the wedding day. I shared details on how I did my DIY wedding cake here

    2. Janet Goodall

      Cadbury is dutch process

  81. Sandy

    Love this cake but it made a lot more than I needed…can you freeze it?

    1. trish

      yes! tightly wrap each cake layer with cling wrap, then wrap again with aluminum foil to protect from freezer burn.

  82. Solange

    Hi Trish,
    I would like to try the 6inch pan. How many eggs is 168 grams equivalent to?..

    1. trish

      From where I am, 1 large egg (without the shell) is more or less 50 grams. So using that guide, I would get 3 1/3 large eggs. Not sure how much your eggs weigh in your country, so measuring by weight is the best way to go.

  83. Solange

    4 stars
    Could I use this recipe with fondant? My daughter’s birthday is coming up.

  84. Solange

    Hi, Could I use this cake with fondant? My daughter’s birthday is coming up soon.

  85. Sienna

    Hi I really want to try this recipe but would like to make it in three 6x2inch pans. How would I covert the measurements? Thank you

    1. trish

      Half the measurements for the 6-inch cake and divide them into your 3 6X2 inch pans. Remember to fill you pans up to 2/3 full only to avoid overflow. You may or may not have a bit of extra batter.

  86. Runninghead

    Tried to halve the recipe for an 8″x2″ cake tin as my tins are 8″x1″. All went well aside from the water/cocoa- halving the stated amount of 710ml gives 355ml of boiling water, which made the mix really runny, thin & liquid. I must be doing something wrong as others have had great results with the recipe. I’m going to try again and add some coffee too. I was wondering if a little brandy might be included too and, if so, how would we need to compensate for it?

    1. trish

      Thank you for reaching out! I hope your next try will be ok. Since you are using an 8×1 pan, remember not to overfill them. =) You can also replace part of the water with coffee. However, for the brandy, I have not tried baking with alcohol yet – Sorry I won’t be of much help for that part!

  87. Arlene

    5 stars
    This is the perfect chocolate cake recipe I am looking for, the dry looking but moist and fluffy texture when you bite it. Just in time for my 2 tiered cake order for this weekend. Already tried it and tastes so chocolatey. Thanks for sharing!

    1. trish

      Glad you liked it, Arlene! Thank you for letting me know! =)

  88. Gift

    I’ve tried this recipe and it tastes really nice but the problem I have with it is that it easily breaks, it scatters easily. I dint know if it’s the recipe or I’m not doing something right

  89. Catherine

    I used this recipe for my son’s birthday last month and it was incredible! Kept its moist dense texture for a week.

    Could this recipe be used for cupcakes?

    1. trish

      Thank you, Catherine! This can also be used for cupcakes, but may I also suggest you try the chocolate cupcake in this recipe? They’re my go-to!

      1. Sulagna

        Omggg what amazing reviews. Have to make an eggless version. Can I substitute the eggs with hung/greek yoghurt for the same?

      2. trish

        I haven’t tested making this recipe using an egg substitute so I am not sure; sorry about that. I would love to know though in case you decide to experiment on it!

  90. Seth Worrell

    Looks like a good recipe.. Just curious. Have you tried using hot coffee in place of the boiling water?

    1. trish

      Hi! I have not tried that for this recipe, but I think it would work as coffee boosts the flavors in the cocoa. =)

  91. Leah

    What would the measurements be if I need to make a 9*13?

  92. Brittany

    You have baking soda and baking powder in the ingredients but only reference baking soda in the instructions. Can you please clarify? Thanks!

    1. trish

      Thanks for pointing that out. Sift all your dry ingredients together: flour, baking powder, baking soda, and salt.

    2. Kyla

      Hi there! I noticed in your ingredients that you list 710ml water (3 cups), but 3 cups = 750ml. I that they correct measurement? 1 cup = 250ml, so it’s confusing. Thanks!

      1. trish

        Hi Kyla, that’s a great question! The conversion I used is 1 cup = 236.588 ml. The tricky part when measuring in volume is that they are not consistent. For some it’s 236ml; my US cup here is labeled at 240ml, and there’s also 250ml for others. While the extra 40ml (if you follow the 250ml conversion) will not drastically affect this specific recipe, I highly recommend to measure by weight – It will give you the most accurate result!

        Also just below the recipe card, there’s a note that all my baking recipes were developed and tested using weight measurements – the volume measurements have been provided for convenience. =)

  93. M. Chapman

    5 stars
    I gave this recipe a shot after I was looking for recipe that would have a good consistency for a tiered cake. This cake turned out perfectly. It was moist, yummy and had the perfect consistency. I was amazed this cake didn’t have more reviews. It was a hit at my daughters birthday. This will be my go to chocolate cake recipe for now on. Thanks for an amazing recipe. I’m going to try the vanilla cake recipe next time

    1. trish

      I am glad you liked the recipe – this is my go-to recipe as well! Thank you for taking the time to leave a review, it’s a big help for me!

  94. Can you make this into cupcakes?

    1. trish

      I haven’t used this recipe for a cupcake, but I don’t see any reason why not. Just don’t forget to fill your cupcake liners 2/3 full. Check for doneness starting after between 15 and 20 minutes of baking..

  95. Valerie

    5 stars
    O.M.G. I made the chocolate cake for my triplets’ 21st birthday and they loved it! This was my first ever triple layer cake and it was fantastic! It was super moist and super chocolate-y. I used Rodelle cocoa powder, stainless steel 8” pans with the Wilton cake strips and each layer baked without doming. I only had to take a smidge off of one layer. I’m going to use this recipe forever!

    1. trish

      Thank you for letting me know, Valerie! I’m REALLY glad you loved it!

  96. Jena

    For making this with a 10in round cake what would be the measurement differences/baking time?

    1. Kiks

      Same question. Can you give us measurements and baking time fir a 10” cake? Thank you!

      1. trish

        Hi! The measurements and estimated baking time for a 10-inch cake are on the chart inside the post. As always, not all ovens are the same so it’s better to check for doneness about 15 mins before the estimated time then add as necessary. I baked mine for 80 minutes – I’m using a convection oven (no fan).

      2. Nicole

        Hi Trish. When I look at the chart in the post it only shows 6 inch and 8 inch. I cannot find the 10 inch either. Thank you.

      3. trish

        Hi, Nicole. Sorry for the confusion! When I was replying to that comment I was thinking it was for the vanilla cake recipe, not the chocolate version. The vanilla cake has the 6, 8, and 10-inch recipe. I have not made this chocolate cake in 10-inch yet.

  97. Sandra

    Hi, can you use self raising flour instead of all purpose flour and can you use caster sugar instead of granulated sugar. Would it be ok to use other cocoa powder? Many thanks.

    1. trish

      I haven’t tried using self-raising flour for this recipe, so I could not say about the outcome, sorry. You can use caster sugar instead of granulated sugar. For the cocoa powder, it should be any dutch processed or alkalized cocoa powder.

    2. Tina

      Relf raising flour is a mix of flour, baking powder and salt. So you might have to adjust the baking powder in the recipe.

      The recipe I use to make self rising flour is 1 cup all purpose, 1 1/2 tsp bake powder and 1 tsp salt.

  98. Kamille

    I was so glad to see this recipe in my emails today. I was originally going to try your vanilla cake recipe for my daughter’s birthday but then she told me she wants a chocolate cake so I’ll try this one instead!

    1. trish

      Just in time! A homemade birthday cake is always the best. =)

  99. Shortia

    Thanks for the recipe. Your vanilla recipe is my home to, can’t wait to try this chocolate version

    1. trish

      You’re welcome! I’m so glad you are loving the recipes. =)

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hey, homebaker

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