When I want to treat myself or impress a crowd, I bake this decadent chocolate delight cake. It’s rich, moist, and full of deep chocolate flavor with a luscious texture that practically melts on the tongue. Whether it’s for a celebration or just a night in with a craving, this cake always delivers pure indulgence.
Why You’ll Love This Recipe
I love how this cake strikes the perfect balance between richness and moisture. The chocolate flavor is bold without being overpowering, and the texture stays soft and tender for days. I don’t need any complicated ingredients or techniques—it’s a straightforward recipe with bakery-quality results. Plus, it’s versatile enough for birthdays, holidays, or any time I want a chocolate fix.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Plain yogurt or sour cream
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Milk
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Vegetable oil
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Vanilla extract
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Hot water or brewed coffee (for enhanced chocolate flavor)
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Optional: chocolate chips or chunks for extra richness
Directions
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I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or a loaf tin.
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In one bowl, I whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, I beat the eggs with sugar until light and creamy. Then I stir in the yogurt, milk, oil, and vanilla.
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I gradually add the dry ingredients to the wet mixture, stirring until just combined.
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I slowly mix in the hot water or coffee to thin the batter—it will look runny, but that’s how it should be.
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I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out with moist crumbs.
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After baking, I let it cool completely before frosting or serving.
Servings and timing
This recipe makes one 9-inch cake, serving about 8–10 slices. It takes 15 minutes to prep and 35–40 minutes to bake, making it ready in under an hour.
Variations
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I sometimes add chocolate chips or chopped dark chocolate to the batter for even more richness.
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Swapping the yogurt for sour cream gives it a slightly tangier flavor.
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For a mocha twist, I use strong brewed coffee in place of hot water.
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A dusting of powdered sugar or a quick chocolate glaze can dress it up beautifully if I don’t want to make frosting.
Storage/reheating
I store this cake at room temperature in an airtight container for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. It also freezes well—I wrap individual slices and thaw as needed. To reheat, I microwave a slice for 10–15 seconds for that fresh-from-the-oven feel.
FAQs
Can I make this cake ahead of time?
Yes, I often bake it a day ahead. It actually tastes better the next day as the flavors deepen and the texture settles.
What kind of cocoa powder works best?
I use unsweetened natural cocoa powder, but Dutch-processed works too for a deeper color and smoother flavor.
Is this cake sweet or more bitter?
It’s sweet but balanced. The richness comes from the cocoa and yogurt, not an overwhelming amount of sugar.
Can I turn this into cupcakes?
Absolutely. I fill cupcake liners 2/3 full and bake at the same temperature for about 18–20 minutes.
Do I need to frost this cake?
Not at all. It’s delicious on its own, but I sometimes top it with ganache, whipped cream, or a scoop of vanilla yogurt for a simple finish.
Conclusion
This decadent chocolate delight cake is everything I want in a homemade dessert—rich, moist, simple to make, and unbelievably satisfying. Whether I serve it plain or dressed up, it never fails to impress. It’s a chocolate lover’s dream in every bite.
Print
Decadent Chocolate Delight Cake That Melts in Every Bite
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 1 cake (8–10 slices)
- Category: Dessert, Cake
- Method: Baking, Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Chocolate Delight Cake is rich, moist, and irresistibly tender with a deep chocolate flavor that melts in every bite. Made with simple pantry ingredients and a hint of yogurt or sour cream for extra softness, it’s the perfect indulgent dessert for celebrations or everyday cravings. A chocolate lover’s dream that’s easy to bake and even easier to devour.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Plain yogurt or sour cream
- Milk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee
- Optional: chocolate chips or chunks
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf tin.
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In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat eggs with sugar until creamy. Stir in yogurt, milk, oil, and vanilla.
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Gradually add dry ingredients to the wet mixture and mix until just combined.
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Slowly stir in hot water or coffee. Batter will be thin—this is normal.
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Pour into prepared pan and bake for 35–40 minutes, or until a toothpick comes out with moist crumbs.
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Let cool completely before frosting or serving.
Notes
- Add chocolate chips or chunks to the batter for extra richness.
- Sour cream can be used in place of yogurt for a tangier taste.
- Brewed coffee deepens the chocolate flavor—great for mocha fans.
- A dusting of powdered sugar or quick glaze makes it elegant without frosting.
- Freezes well; microwave individual slices to rewarm.
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