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When it comes to Valentine’s Day, nothing reigns supreme like a chocolate dessert! And what better, than a chocolate cake made from scratch? These 15 chocolate cakes will have everyone falling in love with you!
If there’s one way to my heart, it’s through chocolate. And not just any chocolate dessert. Chocolate cake to be exact. I can’t say no to a piece of chocolate cake. It’s the only cake I ask for every year for my birthday.
And it has to be homemade of course. But when it comes to which chocolate cake to make – well there’s where you have some options on how to win me over.
So if you have a chocolate lover in your life you want to impress this Valentine’s Day (or really any day of the week – please don’t just make these only day of the year) then any one of these chocolate cakes I know will win you big brownie points. Or should I say chocolate cake points?
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Chocolate Pound Cake
This chocolate pound cake is rich, fudgy and covered in a chocolate glaze! Made in a bundt pan so it's easy to assemble and present to guests.
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Chocolate Layer Cake
This chocolate layer cake is a classic! Made with a hint of espresso powder, cocoa powder and oil to keep it moist. Decorated with my easy chocolate buttercream frosting!
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Brownie Cake
Is it a brownie? A cake? The best of both worlds? Yes, yes and yes! This brownie cake is baked in a bundt pan for an easy chocolate dessert everyone will want seconds of.
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Flourless Chocolate Cake
No flour is needed for this cake friends! This naturally gluten free chocolate cake is so fudgy and delicious – no one will miss the flour!
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Chocolate Whoopie Pies
These chocolate whoopie pies are the perfect dessert sandwich with two fluffy chocolate cake rounds, with a creamy vanilla buttercream frosting in the middle. Made with buttermilk to keep them moist, and a hint of espresso powder to bring out the chocolate flavor, you won’t be able to resist these whoopie pies!
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Chocolate Zucchini Cake
When its summertime and zucchini is in abundance then you need to make my recipe for Chocolate Zucchini Bread! This is the perfect summer breakfast treat or afternoon dessert, and it’s so easy to make. The combination of the moist chocolate bread and the shredded zucchini makes for a delicious and tasty treat. No mixer is needed, and mixes up in minutes!
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Sourdough Chocolate Cake
This sourdough chocolate cake is a rich, decadent three layer cake that’s frosted in a fudgy dark chocolate buttercream frosting. And this cake is super easy to throw together! The cake is ready to be baked in under 30 minutes or less!
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Chocolate Molten Lava Cake Recipe
Only six ingredients is all you need to make this decadent molten chocolate cake. Individual chocolate molten cakes- easy to make and even easier to devour! Ready In 30 Minutes Or Less!
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Chocolate Guinness Cake
Kick up your chocolate cake with Guinness with this easy dark chocolate Guinness cake frosted with Bailey’s Irish Cream buttercream frosting.
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5-Minute Chocolate Crazy Cake
This chocolate crazy cake recipe is by far the EASIEST cake I have ever made. It’s made in the pan you plan to bake it in. So no mixing bowls! And it’s made without any dairy and zero eggs. No butter, no eggs, and no milk! This crazy cake, also known as the chocolate depression cake, is super moist and will become a family favorite! No excuse to not bake from scratch now with this crazy chocolate cake recipe in your arsenal.
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How To Make A Checkerboard Cake
This cake may seem like any other cake until you cut into it revealing it’s checkerboard design inside. If you have ever wanted to make this checkerboard cake but thought it’s way too complicated – have no fear! I have step by step photos for you so you can master this cake and WOW your family and friends. And this cake uses two NEW recipes from my upcoming cookbook!
Check out this recipe
Chocolate Coconut Cake
This chocolate coconut cake recipe is like eating an Almond Joy in cake form! A rich chocolate cake layered with a chocolate ganache frosting, and covered in a coconut buttercream, and more coconut!
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Chocolate Lava Cakes For Two
These chocolate lava cakes for two are the perfect romantic Valentine’s day treat that is so easy to make! They come together super fast. Top them with ice-cream for a perfect way to end a dinner!
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Triple Chocolate Cheesecake
This triple chocolate cheesecake has an oreo cookie crust, and rich, creamy chocolate cheesecake filling, and that is then topped with an easy chocolate ganache poured over the top. This chocolate cheesecake recipe is easy to make and doesn’t require a water bath!
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Easy Chocolate Cupcakes
Have your chocolate cake – just in smaller form! A chocolate cupcake that is! Perfect and easy chocolate cupcakes with buttercream frosting that are so easy to make. Might sound like a tall order to say this is the only recipe you will ever need. These chocolate cupcakes with chocolate buttercream frosting are so easy to make – they don’t even require a mixer!
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Chocolate Loaf Cake
This chocolate loaf cake (aka chocolate bread) is made without a mixer, and baked in loaf pan so it's quick to mix up!
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Baked Chocolate Cake Donuts
Chocolate cake for breakfast? Why not! These chocolate cake donuts are baked, topped with a chocolate glaze, sprinkles and are oh so fudgy!
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Buy Now →Cake Baking 101
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Chocolate Layer Cake Recipe
A simple chocolate cake recipe frosted with a easy dreamy homemade chocolate buttercream frosting. This chocolate cake recipe comes together quickly and doesn't require an electric mixer for the batter!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 16 servings
Calories: 598kcal
Author: Heather Perine
Equipment
Cake Pans
Ingredients
For the chocolate cake:
- 2 cups (240 g) all-purpose flour * spooned and leveled
- 2 cups plus 2 tablespoons (419 g) granulated sugar
- ¾ cup (63 g) Dutch processed cocoa powder
- ½ teaspoons baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup (180 mL) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup (57 g) sour cream
- 1 ¼ cups (300 mL) boiling water
- 1 teaspoon espresso powder
For the chocolate buttercream frosting:
- 2 ½ cups (5 sticks, 565 g) unsalted butter, softened to room temperature
- 5 cups (565 g) powdered sugar
- 1 1/2 cups (126 g) cocoa powder
- 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
Make the chocolate cake:
Preheat and prepare the pan. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and sour cream.
Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter.
Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
Make the chocolate buttercream frosting:
Cream butter. In a bowl of your stand mixer, with paddle attachment, beat the butter on medium-high speed for about 2 minutes to soften.
Add sugar. Add the confectioners sugar ½ cup at a time, with mixer on low, and beat to combine. Scraping down the bowl as needed.
Add the heavy cream, and vanilla. Beat to combine on low speed.
Add cocoa powder. Add cocoa powder, with mixer on low speed, and beat to combine. Then increase the speed to medium-high speed and beat for 5-7 minutes until light and fluffy. Use immediately or store in a container in the fridge for up to 5 days. Re-whip again before using for spreadable consistency.
Frost cake. When cakes are cooled, frost the cake. If cakes are domed on top, use a serrated knife and cut the tops off. Place one layer onto cake serving platter. Frost the layer with an offset spatula. Top with second layer. Frost top and sides of cake.
Video
Notes
- Storage: Store the cake in the refrigerator, covered, for up to 5 days.
- Three layer cake: Yes you can divide the cake batter between 3 8-inch or 9-inch cake pans.
- Different pans: Yes you can bake the cake into a 9×13 pan or into a bundt pan. The baking times will increase. For the 9×13 baking pan, the cake will bake for about 35-40 minutes, and the bundt pan will take about 50-60 minutes.
- Cupcakes: I haven’t tried, but if you want to try I would fill the cupcake tins about 2/3 full and bake about 18-20 minutes. Or try my Easy Chocolate Cupcake recipe!
- Freezing: Yes you can freeze the baked chocolate layers after they have cooled. Wrap completely in plastic wrap and then again in tin-foil
Nutrition
Calories: 598kcal | Carbohydrates: 77g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 165mg | Potassium: 161mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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