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Melt in Your Mouth Chocolate Cake with Silky Frosting

Melt in Your Mouth Chocolate Cake with Silky Frosting

This Melt in Your Mouth Chocolate Cake with Silky Frosting is a rich, decadent dessert perfect for special occasions. With its ultra-soft texture and luscious chocolate frosting, it’s a true indulgence that will leave everyone asking for seconds.
Total Time 2 hours 20 minutes
Servings 10

Ingredients
  

Chocolate Cake

  • 1 3/4 cups 230g all-purpose flour
  • 1/4 cup 30g cornstarch
  • 1 cup 100g unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 200g granulated sugar
  • 1 cup 205g dark brown sugar, packed
  • 1/2 cup 108g vegetable oil
  • 1 cup 230g mayonnaise
  • 3 large eggs + 1 egg yolk
  • 1/2 cup 128g milk
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 1 cup 240g hot coffee (or 1 cup hot water + 2 teaspoons instant espresso powder)

Chocolate Fudge Frosting

  • 2 cups 450g unsalted butter, room temperature
  • 1 1/2 cups 165g powdered sugar
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 3/4 cup 177g warm water
  • 3/4 cup 75g Dutch-process cocoa powder (or unsweetened cocoa powder)
  • 10 oz dark chocolate chips one bag, melted and cooled slightly

Instructions
 

Chocolate Cake

  • Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans. Grease the pans and line the bottoms with parchment paper. If you have cake strips, wrap them around the pans and set them aside.
  • In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
  • In a measuring cup, combine the milk with vinegar and vanilla, then set it aside.
  • In a large mixing bowl, whisk together the sugars, oil, and mayonnaise. Add the eggs and egg yolk, mixing until well combined.
  • Gradually add the milk mixture to the sugar mixture, stirring to combine.
  • Next, pour in half of the dry ingredients and whisk to incorporate.
  • Add the hot coffee and whisk again to blend everything together, then add the remaining dry ingredients. The batter will be thin and liquid.
  • Evenly distribute the batter among the three prepared pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the cakes to cool in the pans for about 10 minutes, then run a knife around the edges and turn the cakes out onto a cooling rack. Let the cakes cool completely, either at room temperature or in the refrigerator, before frosting.

Chocolate Fudge Frosting

  • Once the cakes are in the oven, start making the frosting.
  • Using a hand or stand mixer with the paddle attachment, beat the butter until smooth.
  • Add in the powdered sugar, corn syrup, vanilla, and salt, mixing until fully combined.
  • In a separate measuring cup, whisk together the warm water and cocoa powder until smooth.
  • Pour this cocoa mixture into the frosting and mix to combine, scraping down the sides of the bowl as necessary.
  • Next, pour in the melted chocolate and mix until fully incorporated.
  • The frosting should be smooth and glossy but somewhat thin. If needed, place the bowl in the refrigerator for about 45 minutes to thicken.
  • After chilling, stir the frosting by hand with a rubber spatula. If it holds its shape inside the bowl, it's ready to use.

Assembly

  • Ensure the cake layers are completely cooled before assembling.
  • Level the tops of each cake layer, if necessary.
  • Place the first cake layer on a cake turntable, then spread a layer of frosting on top. Add the next cake layer and repeat the process.
  • Once all the layers are stacked, refrigerate the cake for about 20 minutes to allow the layers to set.
  • After the layers are set, cover the entire cake with the remaining frosting.
  • Now, slice and enjoy!