How to Make the Best Simple Chocolate Cake

This Simple Chocolate Cake is a rich and moist dessert, ideal for chocolate lovers. It features a luscious raspberry jam center and an easy chocolate-sour cream frosting that adds a creamy touch to each bite. Despite its indulgent taste, the recipe is easy to follow, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

This cake is the epitome of simple indulgence. The combination of a rich, moist chocolate cake, tangy raspberry jam, and a velvety frosting creates a flavor explosion that’s hard to resist. With minimal preparation time, this cake is perfect for both special celebrations and casual dessert cravings.

Ingredients

For the cake:

1 ¼ cups all-purpose flour
1 cup sugar
¾ cup Dutch-processed cocoa powder (sifted if lumpy)
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 tbsp unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup strong black coffee, at room temperature
1 cup buttermilk or plain yogurt
1 tsp vanilla extract
½ cup raspberry jam (seeded or seedless)

For the frosting:

¾ cup semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup sour cream, at room temperature
1 tbsp maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Butter two 8-inch cake pans and line with parchment paper.
In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla extract. Mix until smooth.
Divide the batter evenly between the pans and bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans.
Once cooled, remove the cakes from the pans and place on a wire rack.
For the frosting, melt the chocolate in the microwave, then whisk in the sour cream and maple syrup. Chill for 1 hour to thicken.
To assemble, spread raspberry jam on the first cake layer, add the second cake, and frost with the cooled chocolate-sour cream frosting.

Servings and Timing

Servings: 10-12
Prep time: 10 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Total time: 40 minutes, plus 1 hour for frosting

Variations

Berry Options: Use strawberry or blueberry jam instead of raspberry.
Chocolate Ganache: Use a rich chocolate ganache instead of the sour cream frosting for a more decadent finish.
Gluten-Free: Substitute with a gluten-free flour blend to make the cake gluten-free.

Storage/Reheating

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze individual layers for up to 3 months, wrapped tightly in plastic wrap and foil.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead and store it in the refrigerator.

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder will work, but the flavor may differ slightly.

How can I make the frosting thicker?

Refrigerate the frosting longer before using to allow it to firm up.

Can I use non-dairy milk in the cake batter?

Yes, almond or oat milk can replace buttermilk or regular milk.

Can I add chocolate chips to the cake?

Yes, fold in chocolate chips for added texture.

What should I do if the frosting seems too runny?

Let it chill longer in the fridge to thicken.

Can I make this cake without the coffee?

Yes, you can substitute hot water for the coffee for a milder flavor.

How can I decorate this cake?

Top with fresh raspberries or chocolate curls for a beautiful presentation.

Is there a substitute for sour cream in the frosting?

Greek yogurt works as a substitute for sour cream.

Can I make this cake into cupcakes?

Yes, bake the batter in a muffin tin for 20-25 minutes.

Conclusion

This Simple Chocolate Cake is perfect for anyone who loves rich chocolate desserts. The combination of the moist cake, raspberry jam center, and easy frosting creates a delicious, irresistible treat. Whether for a special event or a sweet indulgence, this cake is sure to become a favorite.