Dessert Recipes Tasty Treats

World’s Best Chocolate Layer Cake


Though my boyfriend Justin claims that he isn’t a sweets kind of guy, his favourite dessert in the entire world just so happens to be double chocolate cake. The logic behind this is something I will never understand, but the sentiment is one I’m totally on board with. I’ve tested out a lot of recipes in my time, and though many of them deserve at least a mention, this one in particular is worthy of an entire anthem. I whipped it up for his birthday last weekend and, though it’s a bold statement, I can confidently say that it is THE world’s best chocolate cake. 


Click below for the recipe…

World's Best Chocolate Cake
Serves 12
Moist, delicious... truly the world's best chocolate layer cake
Write a review
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
544 calories
66 g
88 g
31 g
6 g
14 g
158 g
447 g
47 g
1 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 544
Calories from Fat 275
% Daily Value *
Total Fat 31g
Saturated Fat 14g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 88mg
Sodium 447mg
Total Carbohydrates 66g
Dietary Fiber 3g
Sugars 47g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  2. 1 3/4 cups all-purpose flour, plus more for dusting
  3. 2 cups sugar
  4. 3/4 cup unsweetened cocoa powder
  5. 2 tsp. baking soda
  6. 1 tsp. baking powder
  7. 1 tsp. kosher salt
  8. 1 cup buttermilk
  9. 1/2 cup vegetable oil
  10. 2 large eggs
  11. 1 tsp. pure vanilla extract
  12. 1 cup freshly brewed hot coffee
  14. 6 oz. good quality semi-sweet chocolate (I used Lindt)
  15. 2 sticks unsalted butter, room temperature
  16. 1 large egg yolk
  17. 1 tsp. pure vanilla extract
  18. 1/2 cup confectioners' sugar
  19. 1 tbsp. instant coffee
  20. 2 tsp. hot water
  2. 1. Preheat your oven to 350 degrees.
  3. 2. Line three 8" cake pans with parchment paper & gently butter the paper and sides of the pans.
  4. 3. Using an electric mixer fitted with a paddle, mix the sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
  5. 4. In a separate bowl, whisk the buttermilk, oil, eggs and vanilla. Slowly add the wet mixture to the dry, and mix until incorporated. Slowly add the coffee, and mix until incorporated.
  6. 5. Fill each pan evenly, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. 6. Once finished, let cool in pans on wire racks for 30 minutes. Then, carefully remove each cake and let cool completely.
  9. 1. Heat chocolate until melted and set aside to cool slightly.
  10. 2. In the bowl of your electric mixer, fitted with the paddle attachment, cream butter at medium speed until light and fluffy. Add the egg yolk and vanilla and beat for a minute or so.
  11. 3. Turn the speed to low and add the confectioners sugar, mixing until combined.
  12. 4. In a separate bowl, mix the hot water with the coffee granules.
  13. 5. Gently pour the melted chocolate and coffee into the frosting mixture until just combined.
  15. 1. Once completely cooled, gently place your first cake layer on your plate/cake stand.
  16. 2. Top with 1/3 frosting, spreading in an even layer
  17. 3. Repeat steps 1-2 for the remaining layers
  18. 4. Refrigerate for 1 hour and then dig in!
Adapted from Ina Garten
Adapted from Ina Garten
lark & linen

all images original to lark & linen 

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  • Reply
    Tiffany @ Savor Home
    February 6, 2014 at 10:52 am

    Looks beautiful! I’m so with you in that this is probably one of the best chocolate cakes I’ve ever had. I love how you used three layers and made a naked cake! That makes it so much easier!

    • Reply
      February 6, 2014 at 10:56 pm

      I still can’t believe we posted THE SAME RECIPE this week. Soul sisters! I give you serious props for your two layered beauty – that thing was a masterpiece! Naked is so much easier ;)

  • Reply
    Caroline L.
    February 6, 2014 at 10:55 am

    That is certainly one bold statement to make, but I trust you!! Excited to attempt this soon :)

    • Reply
      February 6, 2014 at 10:57 pm

      I know – I KNOW! But seriously – it’s foolproof and moist and gooey and fabulous all around

  • Reply
    February 6, 2014 at 11:23 am

    Oh my, this looks absolutely scrumptious! I’ve never made a chocolate cake before, but I really want to try this recipe!

    • Reply
      February 6, 2014 at 10:57 pm

      I think that’s a fantastic idea :)

  • Reply
    Novella @
    February 6, 2014 at 12:25 pm

    I’m gonna try this asap :)
    It looks delicious… really delicious!!!
    A fashion & DIY blog…

    • Reply
      February 6, 2014 at 10:57 pm

      Thanks Novella! Let me know how it turns out

  • Reply
    cynthia | two red bowls
    February 6, 2014 at 3:07 pm

    Looks absolutely spectacular, Jacquelyn! And love naked cakes, always. :)

    • Reply
      February 6, 2014 at 10:58 pm

      I kind of have a thing for them too :) Plus, they’re so much easier haha

  • Reply
    Jessica (Coco/Mingo)
    February 6, 2014 at 4:05 pm

    THE world’s best chocolate cake?!? You bet I can get on board with that!! I think this means that I have to make this for my bf’s birthday in a couple of months – and I love the look of it naked!! lol :)

    • Reply
      February 6, 2014 at 10:58 pm

      I think that’s a fantastic idea ;)

  • Reply
    Jill wolder
    February 6, 2014 at 4:07 pm

    Step number two says to cream butter. Butter is not listed in list of ingredients for cake!

    • Reply
      February 6, 2014 at 5:20 pm

      You are totally right! My mistake – it’s all fixed now :)

  • Reply
    Heather (RestlessOasis)
    February 6, 2014 at 10:01 pm

    I love your recipes, definitely giving this a try:)

    • Reply
      February 6, 2014 at 10:58 pm

      Ah, thanks Heather! This one is definitely a keeper

  • Reply
    February 9, 2014 at 5:33 pm

    i must have this.

  • Reply
    February 11, 2014 at 7:57 am

    Her original recipe states to use 2 8-in cake pans. Several of the reviews for that recipe said the batter overflowed so they used 9-in pans. But some reviews said 2 8-in pans was perfect.

    Was “too much batter” the reason you decided to make 3 layers? I’m trying to decide whether to buy 3 8-in pans or 2 9-in pans. I don’t have any cake pans and I want to make this for Valentine’s Day – I’d like it to be perfect! Thanks!

    • Reply
      February 11, 2014 at 11:58 am

      Hey Sarah! I actually used three cake pans because I knew I wanted to do a “naked cake” and thought it’d look prettier if it had more layers. Had I only used 2, the batter would have for sure overflowed. My 3 cake pans were about 2″ high so perhaps those who only used 2 had taller cake pans? I’m not totally certain! I would definitely recommend 3 8″ pans though, personally. Good luck!!

  • Reply
    Ten Deliciously Naked Cakes
    June 24, 2014 at 9:01 am

    […] 10. Double Chocolate Cake This may be the world’s best cake. The moist cake and oh so rich chocolate icing makes this cake to die for. Try adding fresh fruit and chocolate shaving for the visual wow. If you choose not to, the flavor will make up for every single visual shortcoming you may be worried about. Get the recipe. […]

  • Reply
    July 12, 2014 at 11:14 am

    Looks super-moist and delicious!

    • Reply
      July 14, 2014 at 11:36 pm

      It’s really darn good, iffff I do say so myself

  • Reply
    August 5, 2014 at 11:43 am

    If I am making this cake the night before, do I refrigerate overnight then leave it out for an hour or so before eating? Or leave it in the fridge for an hour then leave it out overnight? Thanks!

    • Reply
      August 6, 2014 at 11:10 pm

      Hey Michelle! I would be tempted to make it the night before and refrigerate it overnight un-iced. Because the icing is a buttercream (and should be eaten super soft), make sure you take it out of the fridge in plenty of time so that it can come back down to room temperature before icing!

  • Reply
    Michelle Tsai
    December 8, 2014 at 10:54 am

    Hi Jacquelyn,

    May I ask if I were to use 3 x 6’inch cake pan, do I go half on the recipe or should I stick to it? Thank you so much for sharing this recipe, I can’t wait to try baking it.

  • Reply
    September 17, 2015 at 2:34 pm

    hi I am lacto vegan..wht can i use instead of eggs in the cake and egg yolk in the frosting

  • Reply
    October 5, 2015 at 9:07 pm

    In the directions, it doesn’t say to add the flour with the dry ingredients. I mixed everything but the flour then realized that I had to mix it in at the beginning! I added it and it turned out okay, but just wanted to point that out. :)

    • Reply
      October 5, 2015 at 9:49 pm

      Ahh, so sorry Michelle! I just updated it :) Glad it turned out okay for you though!

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