The <i>Best-Best</i> Chocolate Cake
The <i>Best-Best</i> Chocolate Cake
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The Best-Best Chocolate Cake

45 MIN
50 MIN
1 H
8 to 10 servings
Love our best-ever chocolate cake? Then you'll enjoy our better than best recipe even more, that is absolutely moist and delicious!





  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
  4. In a small bowl, combine the cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.


  1. In a saucepan, bring the cream and corn syrup to a boil.
  2. In a bowl, pour the hot cream mixture over the chocolate. Let melt for 2 minutes. Stir until the ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is still spreadable, stirring four or five times.


  1. On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.


This cake keeps well for up to 3 days at room temperature under a cake dome.


  1. Made this a couple times. Very good cake, super chocolatey and moist in a good way. But it’s very very sweet, even when I cut the sugar 25% the second time. I’d like to cut it more but unsure how it would affect the texture. Has anyone done this with 1 cup of sugar only with a good result?

  2. perfect, very moist, delicious and balanced. I will stick to this recipe!!

  3. Everyone loves this cake. Never a disappintment. It is just perfect! I prefer a butter frosting on it for a birthday cake.

  4. I've made this cake before and gotten numerous compliments on it. Just wondering if anyone has ever added pudding mix to this recipe. I have heard that it makes it stay moist for longer but I don't want to ruin a good cake

  5. Do we really need the buttermilk?

  6. Hi just a question. Am I able to use Dutch process cocoa powder? I have natural but I’m running out and just want to make sure I have enough, since I have an unopened pack of Dutch processed. This cake looks fabulous. I’m planning to make it for my birthday in a few days.

  7. Love this cake.. love the ganache!! So rich, a small slice and you're more than satisfied. Always perfection when following Ricardo's recipies! :-)

  8. I wish I had read all the comments because it definitely is over cooked at 45 minutes! Next time, I’ll know better!

  9. Amazingly easy, fast and delicious. The first time I followed the recipe exactly. The second time, I made it into a gluten-free, vegan recipe.

  10. Best chocolate cake ever! I only cooked mine for about 35 minutes and it was on the verge of overdone... but all in all amazing cake

  11. Hello! How can I replace the canola oil? Thanks!

  12. Great Chocolate cake but bake time is 30 minutes.

  13. Such a simple recipe and had a great chocolate flavour and a moist texture. I'm making it again today!

  14. My children loved it. I had found this recipe on my husband's request for a chocolate cake. It's delicious!! They have asked me to bake this cake every time I mention cake :)

  15. This cake is defiantly delicious, the flavour is a nice almost semisweet flavour. However I have to say the baking times seem way off. My instinct told me not to bake 45 minutes and so I set for 35. It was on the verge of overdone and dry at that point and I would recommend checking at around 28-30 minutes.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.