Sturdy Yet Moist and Fluffy Chocolate Cake | bakeologie (2024)

A chocolate cake recipe that is incredibly easy to whip up and makes the most tender, chocolatey cake ever – just look at the raving reviews!!! What makes this cake extra special is that it is sturdy enough for stacking & carving without sacrificing flavor and texture.

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 to be in a baker’s back pocket. It is great for any special occasion and any frosting will work with it!

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.

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 Chocolate Cake for Stacking

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.

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 Chocolate 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!

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

***The ingredient quantities listed below are for the 8-inch recipe. ***

REFRIGERATED:

• butter. 340g of unsalted butter, at room temperature. What is Room Temperature Butter?

• eggs. You need 300 grams of eggs (weight is without shell). That is about 6 large eggs, at room temperature.

PANTRY:

• Dutch processed cocoa. Sometimes called alkalized cocoa; it is unsweetenedcocoathat has been treated with an alkali to make it pH neutral. You need 180grams.

• water. 710g or about 3 US cups of boiling water.

• flour. 500g of all-purpose flour – measured by weight and not by cups. This recipe uses a lot of flour and any excess amounts will make your cake dry and too dense. I don’t recommend using cake/pastry flour as we need a higher protein content to make this cake sturdy.

• baking soda. 14 grams or 1 tablespoon. Baking Soda loses its leavening power over time so always check yours is still good.

• baking powder. 3 grams or 3/4 teaspoon. Baking powder do expire so always ensure your batch is still good.

• Salt. 9 grams or 1.5 teaspoon of fine sea salt/ table salt.

• sugar. 600 grams or 3 cups of granulated white sugar.

How To Make The Best Chocolate Cake for Stacking & Carving

The steps to make this chocolate cake are actually simple.

STEP 1. MISE EN PLACE. 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.

STEP 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.

STEP 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.

STEP 4. Add eggs, one at a time, beating until each addition is incorporated. Scrape the bottom and sides of the bowl.

STEP 5. Add the flour mixture four times, alternating with the cocoa mixture in three parts, beating until each addition is incorporated.

STEP 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.

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

Storage and Make Ahead

Frequently Asked Questions

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 a3-tiered wedding cakeso I can say that while it is soft and fluffy, it is firm enough to use in multi-tiered cakes.

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