top of page
Chocolate Cake Recipe
Chocolate Stout Cake Recipe

This chocolate cake recipe it's a very old recipe that I have used for many years. It's easy and simple and tastes delicious. I suggest to use a good quality chocolate. Valrhona, Callebaut are some of my favorites. 

If you don't have any of these chocolates, I have tried the recipe with Hershey's Special Dark Cocoa ( make sure it's not the original one), and it came out pretty good with a good strong chocolate flavor. Remember that the cocoa you use will have an impact on the flavor of the cake, so if you don't like the flavor of one product, move to another one until you find the one you like.

As far as the coffee, if you prefer not to use it, then just don't.  I use Nescafe because it has a light flavor and is not bitter coffee. I honestly can't taste the coffee on the recipe, it's a small amount. Coffee enhances the chocolate flavor. My suggestion is to try it once and if you really don't like it, then don't add it the next time. Do make sure to use a coffee that is not bitter.

I hope you enjoy this recipe.

Read about Natural Cocoa VS Dutch Processed Cocoa in My Blog.





*Preheat oven 350°F. 

*Grease two 8-inch x 2-inch round cake pans. Click here to watch video on how to get your pans ready.

*Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl. Then mix until combined.

*In another bowl, combine the buttermilk, oil, eggs, and vanilla.

*With the mixer on low speed, slowly add the wet ingredients to the dry. 

*Heat the water and add the instant coffee. (Have the water hot so you don't have to wait.)
*With mixer on low, add the coffee and stir. Make sure to scrape the bottom of the bowl so that everything is well mixed.

*Pour the batter into the prepared pans and bake. I like to lower the temperature to 325 degrees when I am baking. It will take roughly between 30 to 40 minutes if you cook at 350 but if you are going to cook it at 325, it will take longer. Between 45 to 55 minutes. This times might change depending on your oven and the pans you use. Always insert a toothpick to make sure the cake is ready.  
*Once the cake is out of the oven let it cool down for 20 minutes and get the cakes out of the pan. Before they cool down completely, seal them well in plastic wrap and place them in the refrigerator overnight so the cake can rest and the flavors will intensify. Working on a cool cake will make it easier to ice.


If you like death by chocolate, try this recipe with my Chocolate buttercream. It will surely satisfy any chocolate lover!

Please reload

bottom of page