Chocolate Cake

There’s a lot of chocolate cake in the world, but very few actually taste this rich, this balanced, this deep. Most turn out either too dry, too dense, or overly sweet. This one gets it right.

The texture is soft but holds its shape. The flavor is pure dark chocolate without being bitter or overwhelming. And it’s topped with a smooth ganache that sets with just enough shine to look impressive without extra effort.

This is the kind of cake that doesn’t need explaining—it speaks for itself the moment you slice into it. The crumb is tender, the layers are generous, and every bite feels thoughtful.

It’s finished with glossy drips, fresh berries, and curled chocolate shards that melt the second they hit your tongue. Every part of it has a job to do—nothing extra, nothing wasted.

If you care about cake that tastes as good as it looks—bold, smooth, and balanced—this one belongs in your kitchen. Not for how simple it is, but for how right it feels when you make it.

Chocolate Cake Recipe

Ingredients

For The Chocolate Cake

1 ¾ cups all-purpose flour (sifted)
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
2 cups granulated sugar
2 tsp baking powder
1 ½ tsp baking soda
½ tsp fine salt
½ cup neutral oil (like sunflower or canola)
2 large eggs (room temperature)
1 cup full-fat yogurt (plain, room temperature)
1 cup hot water
2 tsp vanilla extract
1 tsp instant coffee (optional, enhances chocolate flavor)

For The Chocolate Ganache Frosting

300g dark chocolate (chopped)
300ml heavy cream
1 tbsp unsalted butter

For The Chocolate Drip

100g dark chocolate
100ml heavy cream

For Decoration

Assorted fresh berries (blackberries, raspberries, blueberries, strawberries)
Chocolate curls or spirals (made from tempered chocolate)
Edible gold dust (optional)

Instructions

Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the oil, eggs, yogurt, and vanilla until smooth. Pour into the dry mixture and stir until just combined.

Mix instant coffee into the hot water and pour into the batter gradually while whisking. The batter will be runny—this is normal and ensures a moist cake.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Chill the cakes for easier frosting.

For the ganache frosting, heat the cream in a saucepan until it begins to simmer (do not boil). Pour over the chopped chocolate and let sit for 2 minutes. Add butter, then stir until silky and smooth. Let it cool slightly until it thickens enough to spread.
Place one cake layer on a turntable or cake board. Spread a thick layer of ganache on top, then add the second layer. Cover the entire cake with the remaining ganache using an offset spatula for smooth sides and top.
Chill the cake for at least 30 minutes to set the ganache before adding the drip.

For the chocolate drip, heat the cream until steaming and pour over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Let it cool until slightly thickened.
Using a spoon or piping bottle, gently pour the drip along the edges of the cake, allowing it to cascade naturally. Spread some of the remaining drip on top for a smooth finish.
Arrange chocolate curls or spirals on top of the cake, mostly on one side for a modern look.

Fill the curls with fresh berries and tuck a few berries directly onto the cake.
Lightly dust with edible gold powder for a luxurious touch.
Refrigerate until ready to serve, but let it come to room temperature before slicing for best flavor and texture.

How Do I Get A Glossy, Smooth Chocolate Finish Like In The Recipe?

A smooth, shiny chocolate finish makes the cake look elegant and professional. Here’s how to achieve that perfect look at home:

Use High-Quality Chocolate: Choose real chocolate with cocoa butter, not chocolate chips or compound coatings.
Warm The Cream Properly: Heat the cream until it’s hot and steamy but not boiling. Boiling cream can split the chocolate and ruin the texture.

Let It Sit Before Stirring: Once you pour the hot cream over the chocolate, let it sit for about 2 minutes. This helps soften the chocolate evenly.
Stir Gently In One Direction: Avoid fast whisking. Stir slowly from the center using a spatula until the ganache becomes glossy and smooth.
Cool Before Pouring: If the ganache is too warm, it will slide off the cake. Let it cool for 10–15 minutes until it thickens slightly, then pour gently for clean coverage.

Chill The Cake Before Dripping: A cold cake helps the chocolate drip set faster and stay in place without running too far.

Can I Bake This Chocolate Cake Ahead Of Time?

Yes, this cake is a great option for making in advance. Here’s how to keep it fresh without losing its texture:

Bake The Cake Layers In Advance: You can bake the sponges 1–2 days early. Once cooled, wrap them tightly in plastic wrap and store in the fridge.

Store The Frosted Cake: Once frosted and decorated, the cake will stay moist in the refrigerator for up to 4–5 days. Keep it in a cake box or airtight container.
Freeze For Longer Storage: You can freeze the unfrosted cake layers for up to 2 months. Wrap them in plastic and foil, then thaw in the fridge before decorating.
Avoid Freezing Fresh Berries: If using berries for decoration, add them fresh just before serving. Freezing changes their texture and may cause sogginess.

How Do I Make Chocolate Curls Or Spirals At Home?

The curled chocolate decoration looks fancy but is easy to make at home with the right technique.

Melt Good Quality Chocolate: Use dark or milk chocolate with a smooth finish. Melt gently over low heat or in a microwave in short bursts.
Spread Thin On A Flat Surface: Pour melted chocolate onto the back of a baking tray or marble slab. Spread it thin and evenly using an offset spatula.

Let It Set Slightly: Wait until the chocolate is no longer glossy but still slightly soft—usually 1–2 minutes in a cool room.
Scrape To Curl: Use a metal scraper or flat spatula to push the chocolate forward at an angle. It should curl naturally.
Refrigerate Immediately: Place the curls on a tray and chill them until firm before placing them on the cake.

What Type Of Cocoa Powder Works Best For Chocolate Cake?

The type of cocoa powder you use can change both the taste and texture of the cake.

Use Dutch-Processed Cocoa: It gives a darker color and smoother taste with less acidity.
Avoid Sweetened Cocoa Mixes: These contain sugar and milk powder which can mess up the recipe’s balance.

Read The Label: Make sure it lists only “cocoa” or “cocoa powder” with no additives for the best results.
Store In A Cool, Dry Place: Cocoa powder absorbs smells and moisture easily, so seal it tightly and keep it away from spices or steam.

Can I Use Other Toppings Besides Berries?

You can change the toppings depending on the occasion or what’s available.

Use Chopped Nuts: Almonds, hazelnuts, or walnuts add crunch and a rich flavor.
Sprinkle Crushed Cookies: Crushed Oreos or digestive biscuits give a fun twist and extra texture.
Shaved Chocolate Or Chocolate Chips: Great for layering over ganache for a more intense chocolate experience.

Caramel Drizzle Or Toffee Bits: Adds sweetness and looks great next to the dark chocolate drip.

How Do I Store Leftover Chocolate Cake?

Proper storage keeps your cake moist, rich, and ready to enjoy again.

Refrigerate In A Covered Box: Keep the cake in a cake carrier or an airtight container in the fridge. This helps it stay fresh for up to 5 days.

Wrap Slices Individually: If storing slices, wrap them in plastic wrap to stop them from drying out.
Let It Sit Before Serving: Bring the cake to room temperature for 30–40 minutes before serving again. This helps the frosting soften and improves taste.
Freeze For Later: Freeze whole cake layers or slices. Wrap in plastic wrap and foil, and thaw in the fridge overnight when ready to eat.

Can I Make This Chocolate Cake Without Eggs?

Yes, you can make a delicious egg-free version with the right substitutes:

Use Yogurt Or Buttermilk: ¼ cup of yogurt or buttermilk can replace one egg and keeps the cake moist.
Try Applesauce Or Mashed Banana: These add natural sweetness and help bind the batter.

Use Commercial Egg Replacers: These are available in most grocery stores and work well in cakes.
Don’t Skip Baking Soda Or Vinegar: These help eggless cakes rise and keep their soft texture.