This chocolate overload cake is what chocolate dreams are made of — a tender chocolate layer cake frosted with a rich dark chocolate fudge frosting. Perfect for birthdays, holidays, and all your celebrations.
(If you want another light and airy chocolate cake, try this chocolate chiffon cake with whipped cream frosting.)
When I make chocolate desserts, I like to ensure they’re the chocolatiest desserts ever.
From triple chocolate muffins to double chocolate chewy M&M cookies, I don’t shy away from cocoa powder and chocolate chips because, why would I LOL?
So it was only a matter of time before this chocolate overload cake happened.
I’ve been baking this for years and lemme tell you, if you want to win brownie points with the chocolate lovers in your life, this recipe is it.
Why you’ll love this cake recipe
- Easy to make. There’s misconception that from-scratch cakes are hard to make but really, making this chocolate overload cake recipe is just as easy as using a cake mix. And you end up with a cake that’s so much better in every way.
- 1-bowl recipe. You’ll only need 1 bowl for the cake and 1 bowl for the frosting. Easy clean-up!
- Super chocolatey. The recipe uses cocoa powder and dark chocolate, plus coffee, which helps boost the chocolate flavor.
- Feeds a crowd. Everyone loves chocolate cake and you will forever be loved for it!
How to make overload chocolate cake
This recipe is fun to make and the cake is even funner to eat.
Ingredients
You’ll need pantry staples like all purpose flour, sugar, baking powder and baking soda, butter and eggs. Scroll to the bottom of this page to find the full ingredient list.
A few things to note:
- Cocoa powder — you will need unsweetened cocoa powder for the cake (e.g. Hershey’s) and I recommend using Dutch-processed cocoa powder for the frosting (e.g. Rodelle). Here’s a helpful article on the difference between the two.
- Milk — I usually use 2% skim milk. You can also substitute with the same amount of buttermilk.
- Oil — you’ll want to use a neutral oil, like canola oil or vegetable oil.
- Coffee — enhances chocolate’s flavor. You can substitute with hot water but I highly recommend using coffee if you can.
- Sour cream — for best results, use full-fat sour cream. If sour cream is not available, full-fat Greek yogurt is a suitable alternative.
- Confectioner’s sugar — sometimes called powdered sugar or icing sugar. You can find this in the baking aisle of your supermarket.
- Dark chocolate — I use baking chocolate when making the frosting (e.g Callebaut). Chocolate chips are meant to hold their shape when baked so they’re not ideal for melting. On the other hand, baking chocolate contains more cocoa butter and melts more smoothly. So if you can, use baking chocolate.
Baking tools
You will need:
- Three 8-inch round baking pans. If you don’t have 8-inch pans, here’s how you can determine which pan you can use instead. Remember to adjust the baking time.
- A handheld electric mixer or a stand mixer.
- Bowls, measuring cups and spoons, and cake decorating tools.
Step-by-step photos
For the chocolate cake:
Preheat oven to 350F. Grease and line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
Sift sugar, flour, cocoa powder, baking powder, baking soda and salt into a large bowl if using a handheld electric mixer…
… or into the bowl of your stand mixer if using that.
Add eggs, milk, oil and vanilla. Beat on low-medium speed until well incorporated (about 2 minutes). Add coffee and stir until combined. The batter will be thin.
Transfer the batter into your prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out with minimal crumbs. Cool in the pans for 10 minutes then on a wire rack to cool completely.
For the chocolate fudge frosting:
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed until light and creamy (about 5 minutes using a stand mixer), scraping the bottom and sides of your bowl as you go.
Switch to low speed and add confectioner’s sugar, cocoa powder, coffee, sour cream, vanilla and salt. Beat until combined (about a minute). Switch back to medium speed and beat for another 2 minutes.
Add the melted chocolate.
Beat until smooth (about a minute).
To assemble:
Trim the tops of your cakes if they are uneven using a serrated knife or a cake leveller. Take one and place on a platter or cake turntable, smooth side down (trimmed side up). Evenly cover the top with frosting.
Repeat with the 2nd and 3rd layers. For your 3rd layer, remember to place it smooth side up (trimmed side down) so that you’ll have an even top.
Finish the cake by also covering the sides of your cake with frosting. To help even out the frosting on top and the sides, use a bench scraper or offset spatula and gently scrape away excess frosting.
Decorate as desired.
Expert baking tips
Easier than you thought, right? Here are more tips for perfect chocolate overload cake every time.
- Use room temperature ingredients. They will be easier to incorporate and will help you avoid over mixing the batter.
- Bake at correct temperature. Some ovens run hot, or have hot spots. An oven thermometer is an inexpensive way to make sure you’re baking at the correct temperature at all times.
- Do not over bake. When testing the cake for doneness, if your toothpick or tester comes out completely clean, your cakes are most likely over baked. This leads to dry cakes. What we’re looking for is a tester that comes out with minimal dry or slightly moist crumbs, not wet batter.
- Use the best baking chocolate budget allows. The chocolate fudge frosting is really what makes this a showstopper cake. The higher quality chocolate you use, the better. Same goes for butter.
- Make your coffee stronger than what you would normally drink. However, if you’re already a fan of intense black coffee, go with that. We use espresso but you can also use instant coffee or brewed coffee. And yes, you can use decaf!
- Ensure your cakes are completely cool before frosting. Otherwise, the frosting will melt and fall off the cake.
Recipe FAQs
You can bake the cakes in advance — cool completely, wrap each cake in cling wrap and chill in the fridge for a few days.
You can also freeze; add more cling wrap and cover with foil. They should keep up to a month.
To thaw, transfer to the fridge the night before you’re planning to use them.
To ensure moist cake layers, remember:
– Avoid over-mixing the batter.
– Bake at the correct temperature.
– Do not over-bake.
Store leftovers in a covered container in the fridge. They should keep up to 5 days.
More recipes for birthday cakes
If you’re looking for more celebration cakes, check these out:
My family loves this easy chocolate overload cake and I really enjoy making it for them. Perfect for birthdays, Christmas and the holidays, Easter, and even Valentine’s Day.
Hope you and your loved ones like it too.
Happy baking!
Did you make this chocolate overload cake recipe with chocolate fudge frosting? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Chocolate Overload Cake
Ingredients
For the Chocolate Cake:
- 2⅔ cups granulated sugar
- 2⅓ cups all purpose flour
- 1 cup unsweetened natural cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 3 large eggs room temperature
- 1⅓ cups milk can substitute with buttermilk
- ¾ cup vegetable oil or canola oil
- 2 tsp vanilla extract
- 1⅓ cups coffee hot
For the Dark Chocolate Fudge Frosting:
- 2 cups unsalted butter softened
- ⅔ cup confectioner’s sugar sifted
- ⅔ cup Dutch processed cocoa powder sifted
- ½ cup coffee hot
- ⅓ cup sour cream room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
- 19 oz dark chocolate chopped, melted and slightly cooled
Instructions
For the Cake:
- Preheat oven to 350F. Grease and line the bottom of 3 8-inch round baking pans and set aside.
- Sift sugar, flour, cocoa powder, baking powder, baking soda and salt into a large bowl if using a handheld electric mixer, or into the bowl of your stand mixer if using that.2⅔ cups granulated sugar, 2⅓ cups all purpose flour, 1 cup unsweetened natural cocoa powder, 2 tsp baking powder, 2 tsp baking soda, 1 tsp salt
- Add eggs, milk, oil and vanilla. Beat on low-medium speed until well incorporated (about 2 minutes).3 large eggs, 1⅓ cups milk, ¾ cup vegetable oil, 2 tsp vanilla extract
- Add coffee and stir until combined. The batter will be thin.1⅓ cups coffee
- Transfer the batter into your prepared pans and bake for 30 minutes or until a toothpick inserted in the centre comes out with minimal crumbs.
- Cool in the pans for 10 minutes then on a wire rack to cool completely.
For the Dark Chocolate Fudge Frosting:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed until light and creamy (about 5 minutes using a stand mixer), scraping the bottom and sides of your bowl as you go.2 cups unsalted butter
- Switch to low speed and add confectioner's sugar, cocoa powder, coffee, sour cream, vanilla and salt. Beat until combined (about a minute).⅔ cup confectioner’s sugar, ⅔ cup Dutch processed cocoa powder, ½ cup coffee, ⅓ cup sour cream, 1 tsp vanilla extract, ¼ tsp salt
- Switch back to medium speed and beat for another 2 minutes.
- Add the melted chocolate and beat until smooth (about a minute).19 oz dark chocolate
Assembly:
- Trim the tops of your cakes if they are uneven using a serrated knife or a cake leveller.
- Take one and place on a platter or cake turntable, smooth side down (trimmed side up). Evenly cover the top with frosting.
- Repeat with the 2nd and 3rd layers. For your 3rd layer, remember to place it smooth side up (trimmed side down) so that you'll have an even top.
- Finish the cake by also covering the sides of your cake with frosting. To help even out the frosting on top and the sides, use a bench scraper and gently scrape away excess frosting.
- Decorate as desired.
Video
Notes
- When testing the cake for doneness, if your toothpick or tester comes out completely clean, your cakes are most likely over baked. This leads to dry cakes. What we’re looking for is a tester that comes out with minimal dry or slightly moist crumbs, but not wet batter.
- Make your coffee stronger than what you would normally drink. However, if you’re already a fan of intense black coffee, go with that. We use espresso but you can also use instant coffee or brewed coffee. And yes, you can use decaf!
- Ensure your cakes are completely cool before frosting. Otherwise, the frosting will melt and fall off the cake.
- Store leftovers in a covered container in the fridge. They should keep up to 5 days.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
(Cake recipe adapted from Hershey’s and frosting recipe adapted from Sweetapolita).
Vera Sweeney
Chocolate is a weakness of mine!!! I would love to try this cake it sounds amazing!!
Rashmi
The cake looks so delicious and tempting. Your captures are perfect. Thanks for the detailed steps would love to try this home.
Jolina
You are very welcome! Hope you guys can bake this cake over the holidays 🙂
Tiffany VanSickle
I’m not normally a chocolate cake with chocolate icing gal, but woah. This cake looks AMAZING!
Elizabeth O.
I am a huge fan of chocolate and so are my girls! We love the Holidays because somehow, there’s just more sweets. I really love this recipe, I’d like to keep it!
Taylor
I LOVE anything chocolate! Your fudge frosting look absolutely unreal too – I can’t stand the store bought stuff but can never find an icing recipe I really like. Yours looks like it is super fudgey and rich!
Tiina A
I love this already! The cake looks so beautiful and delicious! I’ve been craving for sweets, especially chocolate for a couple of weeks now and just can’t be without my daily dose. A slice of this cake would definitely make my day 🙂
Jolina
Thanks Tiina! This cake is definitely a cheer me up kind of cake 🙂 Hope you get to make it one day soon!
Fiona
I could totally go for a huge slice of this cake! It looks so perfectly moist and fudgy – pinned!
Jolina
Hi Fiona! Thank you! And thanks for the pin 🙂
Nikki
Oh goodness, that chocolate cake looks awesome! November is definitely a month to put diets on hold and splurge a bit!
Jolina
Isn’t it? It’s just too difficult to resist all these cakes and cookies and not to mention wine (and also it’s unfair lol!). Hope you have a great holiday season Nikki!
Sidney Aldaine
Oh, this looks so yummy! …how many calories? Forget calories, I’m making this one and eating it afterwards anyway.
Jolina
Bah. I stopped thinking about calories YEARS ago lol!
Carrie
OMG This looks like heaven! That chocolatey goodness would definitely be appreciated here in our home. I think I am definitely going to have to make this soon!
Jolina
It’s a great holiday cake so hopefully you get a chance to do some holiday baking 🙂 Thanks Carrie!
Kim
Chocolates cakes are my kind of dessert. I’m pretty sure my kids will also love it.
Michelle
Oh my goodness this cake looks divine! I am always on the lookout for new desserts to make.
Rosario
I’ve had this recipe for years in my recipe book. This was handed down to me by a very close friend back when we lived in Australia when your Tito Nel was doing his PhD. This chocolate cake, by itself, is always a hit whenever I bring them to potluck lunches or dinners. But I have never tried icing or frosting it because that’s one thing that I never got to do perfectly. But with the chocolate frosting recipe that you shared, I think it’s about time that I level up a bit. Who knows, I may be able to finally make one perfect chocolate frosting on my favorite chocolate cake. Thank you and take care always.
Jolina
Hi Tita Kim! Hope you can try my version 🙂 The fudgy frosting is really so good! I’d love to hear when you finally get the chance to make it. Sana magustuhan nyo though I have yet to find a Mernel copycat hehe. Ingat! Miss you guys!
Dawn
Whoa….Christmas in September? That’s early. And I thought we started early in Canada! You have your decorations up? Wow girl! Though, I must admit, I am pretty excited just reading that! I think we’ll put ours up early part of December. I can’t believe it’s almost here. So much to do, including going to all those food filled Christmas parties 😉 Definitely going to have to get an extra bit of exercise in just to make up for all that extra eating, lol 😀 You know I love lemon like you, but a good chocolate cake never hurt either. This one looks super moist and reaaaaally chocolatey and if you’re gonna do chocolate, do it right, right 😉 ? And you’ve done just that! Plus, it just looks GORGEOUS!! Happy Monday 🙂
Jolina
I always thought Canada started SO late haha! And would you believe my first “Christmas” party would be in November? Teehee. I’ve started my double calorie intake already in fact! And my oh my this chocolate cake is so so good if I say so myself! Hope you get to try it! Hope you’re having a great week!
Tania Potter
Seriously, your decorations are already up? I love your enthusiasm, you should bottle it and sell it, I’m buying! As for that fudge icing, oh my word, I am going to try it the next time I bake.
Jolina
LOL yes they are 🙂 And yes I hope I can bottle and sell that! I’d be rich on Christmas spirit 🙂 PS: the fudge frosting is EVERYTHING.