Frost with your favorite chocolate ganache, buttercream, or cream cheese frosting.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Variations
Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Mix in chocolate chips for extra chocolatey bites.
Use almond or oat flour for a gluten-free adaptation (adjust liquid slightly).
FAQ
Q: Can I make this as a sheet cake instead of layers?
A: Yes! Pour the batter into a greased 9×13-inch pan and bake 35–40 minutes, checking doneness with a toothpick.
Q: Can I substitute oil with melted butter?
A: Yes, but the cake may be slightly denser and less moist than the oil-based version.
Notes
Using hot coffee instead of water intensifies the chocolate flavor.
Ensure not to overmix after adding the wet ingredients to keep the cake light and fluffy.
