Ultimate Chocolate Cake (video)
Looking for a phenomenal chocolate cake recipe? Look no further! My Ultimate Chocolate Cake recipe is the only chocolate cake recipe you will need! It’s a chocolate sponge cake soaked with chocolate syrup, frosted with a chocolate buttercream and wrapped in MORE chocolate! Soo much chocolate can only mean one thing – this cake is delicious! I love this cake because it’s very chocolate-y but not overwhelming or too sweet.
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What Makes this Chocolate Cake Amazing!
My ultimate chocolate cake begins with five delicate and light-as-air chocolate sponge cake layers. Since sponge cake does tend to be more dry than traditional cake layers, the layers are generously soaked with a simple chocolate sauce. Make sure to use tons of sauce and go over the layers a few times to make sure they are well soaked. Want a more in-depth tutorial for the cake? Check out my Chocolate Sponge Cake tutorial.
For the frosting, I went with a French-style chocolate buttercream. This is a cheater’s version of my French buttercream using sweetened condensed milk. This frosting is not as fluffy as regular, American buttercream but it’s not as sweet and more creamy.
How to Make the Ultimate Chocolate Cake
- Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
- Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
- In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Using a fine mesh sifter, add the dry ingredients into the egg mixture. Fold in the flour thoroughly but gently, mixing in all the flour before adding more.
- Divide the cake batter between the prepared pans using a kitchen scale for accuracy. Bake in preheated oven for 18 to 20 minutes or until the tops are set. Remove cakes from pans and cool completely on wire rack before assembling. If you used 2, 9-inch cake pans, wait until the sponge cake is completely cooled, then use a long, serrated knife to split the layers in half.
- For the frosting: place the softened butter into a mixer bowl. Whisk on high speed until the butter is white and fluffy; scrape down the sides of the bowl often. Slowly add in the sweetened condensed milk, whisking well after each addition. Add the cocoa powder and vanilla extract.
- For the chocolate syrup: heat the heavy cream in the microwave or on the stove top until hot. Pour the hot cream over the semi-sweet chocolate chips and stir until smooth. Optional: add 1 tablespoon gold rum.
- To assemble the cake: soak each layer generously with prepared chocolate syrup, then frost with buttercream. Repeat process for all 5 layers, then frost top and sides of the cake with remaining frosting. Refrigerate cake with done. Remove from refrigerator about 1 hour prior to serving.
Chocolate Cake Wrap
To make this chocolate cake extraordinary, I wrapped the cake with a chocolate wrap! This decorating technique can take any cake from boring to amazing! I have a separate video tutorial for this chocolate cake wrap. Watch my NEW chocolate cake wrap video here! https://tatyanaseverydayfood.com/recipe-items/chocolate-cake-wrap/
More Recipes
Enjoyed this cake recipe? Check out some of my other recipes you’re sure to enjoy!
- German Chocolate Cake – rich chocolate cake with coconut filling!
- 12 Layer Chocolate Cake – 12 layers of chocolate and vanilla cake with chocolate buttercream!
- Chocolate Checkered Cake – unique cake design with a surprise inside!
- Black Forest Cake – chocolate cherry cake with creamy frosting.
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Ultimate Chocolate Cake (video)
Ingredients
For Chocolate Sponge Cake:
- 9 large eggs, at room temperature
- 1 cup plus 2 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
For Buttercream:
- 2 cups butter, softened at room temperature
- 14 ounce can sweetened condensed milk
- 2 tablespoons dark cocoa powder
- 1/2 teaspoon vanilla extract
For Chocolate Syrup:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon gold rum
Instructions
- Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
- Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
- In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Using a fine mesh sifter, add the dry ingredients into the egg mixture. Fold in the flour thoroughly but gently, mixing in all the flour before adding more.
- Divide the cake batter between the prepared pans using a kitchen scale for accuracy. Bake in preheated oven for 18 to 20 minutes or until the tops are set. Remove cakes from pans and cool completely on wire rack before assembling. If you used 2, 9-inch cake pans, wait until the sponge cake is completely cooled, then use a long, serrated knife to split the layers in half.
- For the frosting: place the softened butter into a mixer bowl. Whisk on high speed until the butter is white and fluffy; scrape down the sides of the bowl often. Slowly add in the sweetened condensed milk, whisking well after each addition. Add the cocoa powder and vanilla extract.
- For the chocolate syrup: heat the heavy cream in the microwave or on the stove top until hot. Pour the hot cream over the semi-sweet chocolate chips and stir until smooth. Optional: add 1 tablespoon gold rum.
- To assemble the cake: soak each layer generously with prepared chocolate syrup, then frost with buttercream. Repeat process for all 5 layers, then frost top and sides of the cake with remaining frosting. Refrigerate cake with done. Remove from refrigerator about 1 hour prior to serving.
Hi Tatiana!
I made your cake and I loved it. My neighbors asked for more. Great job. Thank you!
That’s wonderful! 🙂 I’m very glad everyone enjoyed it! Thank you for the feedback!
Hi Tatyana,
I love your recipes, your recipes are simply superb….. the way u explain. , its very good…..I watch all most all videos of yours. ….
Thanks for the great recipes. …
Hi Tatiana
I would like to know
bowl mesherment = how many grames ?
PLEASE IM REALLY NEW TO BAKING…?
waiting fof your reply….
Thanxx
Hi! All of my measurements are in Standard American cup measurements. These are volume measurements, not weight. For each ingredient, you will need to convert using google. Simple type into the search “1 cup flour to grams” and it will give you the exact conversion 🙂
If I used 2 x 9″ cake pans, would I still bake for 18-20 minutes?
The time is just a suggestion. Just keep an eye on the cakes while they’re in the oven. A 9-inch cake might take only 15 mins 🙂
Would this recipe work well for cupcakes? Would you suggest any changes? Thank you.
Yes, I think this would work for cupcakes, too! I would recommend cutting the recipe in half for 18 cupcakes
Hello,
I do not have dark cocoa powder can I sub Dutch
processed cocoa powder instead (in the frosting)
Yes, that will work great, too! 🙂
Dear Tatyana, I made the cake for a birthday party, and here is my honest review. The sponge cake (both this chocolate version and the vanilla version) were too dry and “eggy” tasting for me, even doused with syrup. I found a “chiffon” cake recipe that has some oil in it, and I feel the taste and texture of that cake is much better. I think from now on I will use a sponge cake that has a little oil or butter in it (chiffon cake), and I just can’t get over how dry and tasteless the grease free sponge tastes. The buttercream I did not care for either. Maybe because it was lower in sugar, it never achieved that airy and fluffy stage, and it felt the butter coating the roof of my mouth which I did not like (and it was not due to undewhipping). I think moving forward I will only use a Swiss meringue buttercream and not mess with American buttercream versions because I just can’t stand the feeling that I am eating butter with a spoon. Overall, the cake tasted good, don’t get me wrong, but if I make it again it will be with the modifications described above. Anyway, hope this feedback helps, I will continue to watch you and try some other treats from your site. Thanks. Claudia in Sac., CA
Thank you so much, Claudia for your feedback! I find that sponge cake can have an eggy taste when the eggs are not whisked to the right consistency, but yes, it is on the drier side. I love to add lots of chocolate sauce to the cake for this reason and the sponge cake soaks it right in! 🙂 Same thing for this particular buttercream, the butter needs to be whisked and whisked, then add the sweetened condensed milk. It’s a Russian recipe so it has less sugar in it; we’re not big fans of super sweet. I’m glad you found alternatives that work well for you!
I get you perfectly on the not wanting recipes too sweet 🙂 I’m from Eastern Europe as well. I also feel that I executed the recipe perfectly, I don’t bake that much but I am a cooking mom and experienced in the kitchen. I also watched you make it a few times, etc. I whipped the butter for a very long time until it looked “flufffy” then went to glossy and very white, but still that heaviness remained, especially after refrigeration. I think the problem is the texture of this buttercream, period. It was the consistency of flavored butter, nothing more, not even the consistency of regular American buttercream (which, heavy and sweet though it is, it can be whipped to have a light and fluffy texture). Half the cake went into the garbage, a waste of expensive ingredients, but it was a learning experience, and for that, I thank you.
Hi!
Wanted to ask – would it be a big difference if i used milk + sugar in stead of condensed milk (i would boil them together before doing everything else)? It is just that here, where I live, it is not easy to find good condensed milk…. can i use milk + sugar or maybe i just need to make condensed milk the day before, so that it would be cold and ready when i need it?
Thank you!
Best regards,
Sandra.
Hi! Unfortunately, that will not work. You can try making a classic buttercream instead. Just whisk the butter till it’s very fluffy, add the cocoa powder and about 6 to 7 cups of confectioner’s sugar.
Hi Tatnyana, which brand of high quality cocoa powder would you recommend? I want to make this cake for my mom’s birthday and i want it to be amazing so i’m trying to find a very good cocoa powder for this?
I usually use Ghirardelli 🙂 It’s readily available in most grocery stores and great for baking!
I made this cake with 6 eggs and reduced all other ingredients accordingly and poured the entire batter in one pan. I baked it Until the toothpick inserted came clean. It took 60 minutes to bake. When I took the cake out and touched the surface, it felt hard. Did I do anything wrong? Was pouring the entire batter in one pan not a good idea? I followed all the instructions very carefully.
Placing all of the batter into pan and baking for a long time will do that. If you have only one pan, try making the recipe for 3 eggs at a time. That way you’ll get the extra soft cake layers! 🙂
Hi Tatyanas, Im wondering if this is suitable as a wedding cake?
Thanks
It does hold up very well and I think you can even cover it fondant! 🙂
Hi Tatiana,
I dont know if you still read your blog comments. I am baking cake for the first time.
I am planning to bake your ulyimate cake recipe tomorrow for my family member but I have few queries. Hope you will reply to this soon.
1. Can this cake be brked in microwave oven and it will taste the same as you mentioned?
2. If yes, I have only 1 1/4″X10″ glass dish, how to prepare for this?
3. Any other guidance?
Thanks
Hi there! Unfortunately, I don’t think this cake can be made in a microwave. If it does work for you let me know! I have never tried to microwave a cake before…
hi Tatyana, can i use hand mixer instead of stand mixer? i don’t have a stand mixer. it will be the same or? thank you.
Yes, a hand mixer will also work, it will just take a little longer to mix the eggs
Hi! Can I replace sweetened condensed milk with something else?
Thank you for answering! 🙂
You can make a regular buttercream with confectioner’s sugar 🙂
Hi, if i only have 2pans and a small oven, could you give me an advice for bake this ultimate chocolate cake?
Thanks,
Fenna, IND
Try cutting the recipe in half and use the 2 pans that you have. IF you want a tall cake, just prepare the recipe twice. Don’t let the batter stand because the eggs will go flat…
Hi, I previously tried your Ferrero Rocher cake and it was the best thing I have ever tasted, so I tried to make this chocolate cake but it didn’t turn out as great, it wasn’t moist at all. Would you know a possible reason why it didn’t run out so well?
I can’t wait to make this recipe!! I’m just curious as to how the frosting holds up since there isn’t any egg or powdered sugar?? 🙂 I can’t wait to try that recipe though. It sounds SO delicious!! ❤
Hope you enjoy the cake! You can certainly add confectioner’s sugar if you want to thicken the consistency of the frosting! 🙂
If you have a “european taste”, I cannot recommend this cake. Sorry Tatyana…
The sponge cake is pretty much like cardboard, very light and dry, no chocolate taste at all. And the butter cream tastes also not much like chocolate but only like fat (I replaced one piece of butter with pudding already) and too much sugar (because of the sweetend condensed milk). The only thing thats ok is the “syrup” which is more like a ganache. But its the only thing that tastes like chocolate. Luckily the sponge cake really soaks it in well, which is a good tip.
But after all the cake is just tooooo sweet. I get diabetes from just tasting a spoon of the butter cream. I wonder if every american cake recipie turns out to be this sweet? I never tried one before and I am really shocked how sweet it turns out. Plus I am sad that the actual cake (the thing thats to be found beneath the creams and stuff) is not very tasty but more like a filling that does nothing for the cake.
Hi! I’m sorry that you didn’t enjoy this cake!
Absolutely love this cake! For sure one of my favorites. Its simple and tastes like its made professionally. My family loved it as well. It was gone with a blink of an eye. ?
So glad that you enjoy it!! :))
This cake is amazing. I read all the comments and I think it’s a matter of taste after all. The cake is very light, fluffy and AFTER one night in the fridge begins to moist. It’s the perfect combination for a chocolate cake, light cake and rich chocolatey buttercream. Thank you
I’m so glad you enjoyed the recipe! I always keep my cakes refrigerated overnight, they really are better after standing 🙂
Just made your Ultimate Chocolate Cake recipe, as shown, and nowhere in there do you mention confectioners sugar, or chocolate chips, just cocoa powder, condensed milk, and vanilla. After reading through this site, you mention a chocolate buttercream, and a video, but it’s not the same recipe. Oh there’s confectioners sugar, but no condensed milk . Very ery confusing, and it’s liquify, not a frosting, so I will add confectioners sugar, and possibly more cocoa, but I suggest a bit more thoroughness and clarity for your recipes.
Hi Katie, I’m so sorry about the confusion. My chocolate buttercream recipe is different from the buttercream recipe I’m using in this video. I left the link to my chocolate buttercream, should you be interested in a different frosting, other than the one listed. The ingredient list is correct.
I just finished making this cake for a buddy’s birthday celebration tonight… I hope it’s as delicious as it looks!!!
Too bad I can’t attach my photo… I made the chocolate lace wrap and all and topped it with butter cream rosettes and raspberries.
Hi Gordon!! I’m so glad you enjoyed the recipe!! 🙂 That sounds so pretty with the rosettes and raspberries! You have one lucky friend!