When I came across this recipe I knew I had to make it, and I was not disappointed! This Chocolate Cake Recipe is seriously rich and amazingly decadent. It’s my new go-to recipe! (But I still love the classics… my Perfect Chocolate Cake is my favorite for layer cakes!)
The BEST Chocolate Cake
When my friend Autumn showed me this recipe of her Grandma Evie’s I was totally intrigued. The method is completely different than anything I had ever seen! She actually calls it No-Fail Chocolate Cake. So I made it that day, thinking to myself, “How different can it really be?” Well, I was pleasantly surprised at just how AMAZING this chocolate cake is.
Imagine my shock when I tried a piece the next day and it was EVEN BETTER. If at all possible, I recommend saving yourself a slice so that you can see just what a few hours will do to this crazy good recipe!
Chocolate Frosting
But first, let’s talk frosting. This is a basic Chocolate Frosting done right. I used dutch process cocoa so that my frosting would be a bit darker, but you can certainly use regular unsweetened cocoa powder. (it will also be lighter in color)
Coffee in Chocolate Cake?
I have many recipes on my site for chocolate cake and most of them use coffee. Coffee will enhance the flavor of the chocolate, not overpower it. If your recipe is good (and this one is) you will not taste the coffee at all, you will only taste the richest chocolate cake you have ever had.
This recipe utilizes brewed hot coffee in the first steps and then cooled coffee in the second part. Some recipes will call for instant coffee crystals or espresso coffee, this one doesn’t.
You may substitute WATER for the coffee if you prefer, but the chocolate flavor will not be as intense.
Can I Turn Sheet Cake Into a Layer Cake?
While I love this recipe as a sheet cake, I also like this cake as a layer cake. It will make a 2-layer cake (using 8-inch rounds) and the chocolate frosting recipe below will cover that if you do not use too much between the layers.
Can I Make Sheet Cake Into Cupcakes?
Full transparency: I have not made this recipe as cupcakes, ( I love my Ultimate Chocolate Cupcake recipe) but if you do, you will want to fill each liner 2/3 full with batter and bake for 16-22 minutes at 350°F. Start checking at 16 minutes as you do not want to overbake the cupcakes. Cool and frost with the chocolate frosting recipe. If you want to pipe pretty designs on the cupcakes you can add a bit more confectioners sugar for a thicker consistency.
More Chocolate Cakes
Chocolate Cake Recipe
Ingredients
Chocolate Cake
- FIRST PART
- ⅓ cup light brown sugar
- ⅓ cup strong coffee
- ½ cup dutch process cocoa
- 1 tablespoon butter
- 1 teaspoon vanilla
- SECOND PART
- 1½ cups (192g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup (1 stick, 113g) salted butter, warm but not melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup cold coffee
- 1 teaspoon vanilla
Chocolate Frosting
- 3 cups (384g) confectioners’ sugar
- 6 tablespoons (90g) Dutch Process cocoa powder
- 6 tablespoons salted butter room temperature
- 3-5 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
- FIRST PART
- Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.
- SECOND PART
- In a medium bowl, sift flour, baking soda, and baking powder together.
- Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)
- Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
- Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.
- Bake in a 350°F oven for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
- Allow to cool before frosting.
Chocolate Frosting
- In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with heavy whipping cream. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more whipping cream or sugar.
Video
Did you make this recipe?
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Can you use regular cocoa instead of dutch process cocoa in the chocolate sheet cake recipe?
You can.
I should like to make your recipe for xstmas can i have in grams the first part? Thank you
You are the greatest !!!! Thanks for sharing I go to your site almost daily ,so much to learn too.
Hi in your chocolate cake recipie
What did you mean by cold coffee.
Also in the first part do put coffee as a powder of mix in water and heat?????
Wow!!! Thanks for this recipe! I bought a bag of Dutch processed cocoa at Costco and was looking for a chocolate cake recipe and now i don’t have to look for another one ever again! I’ve not used Dutch processed cocoa before so I was a bit skeptical when I read the recipe but it was so moist and tender, I’m now a believer and might never go back to regular cocoa. I made this as 2-8” rounds and used the frosting recipe provided. The frosting is also spectacular and the perfect amount for naked sides and some rosettes on the top. Thanks again for these stellar recipes!!!
Really great and easy cake to do and is loved by everyone who took a bite!! Thank you so much, I can not for my life do a spongecake, but this one turned out super delicious and great!
I cant eat or drink lactose products so instead I of the whipped cream and butter. I Used just coffe, confectioners sugar, cocoa powder and vanilla extract till it got rich, thick and creamy. And to spice it up more, you can add some spirits, just a few drops.
Really the best chocolate cake I have ever tried. Just one question, since there is quite much of the coffee in the recipe, is it ok for childrens?? Or rather only for adults??
Hi Amanda,
I can’t wait to try this recipe. Can I just ask about the amount of flour. Your recipe states 1 1/2 cups (192g).
I thought 1 cup was 250g?
Sorry if this is a silly question (I’m a novice baker lol)
Thank you!!!
I cup flour is about 250ml, not grams. 🙂
Recipe was amazing but I hate coffee and can taste it in anything. I was wondering if you can use something else instead of coffee?
You could use hot water, but it might affect the flavor of the chocolate. (be less flavorful)
When a recipe calls for strong coffee, what is considered strong? How much coffee do you use?