I had a craving for chocolate cake over the weekend. I really don’t like to use mixes if I can help it because they just don’t taste as good, to me. They can also be full of unpronounceable ingredients, extra sugar, and preservatives that you don’t have to use when you bake from scratch.

This old-fashioned chocolate cake is easy to make and is absolutely wonderful. It’s rich and moist, but still spongy like cake should be. And the frosting is heaven on top!

Makes 2 8-inch cakes (one 8-inch layered cake).

Cake Ingredients:
3 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups hot water
¼ cup vegetable oil
2 Tbs distilled white vinegar
1 Tbs instant coffee
1 Tbs vanilla

Directions
Preheat oven to 350 degrees F. Place oven rack in middle of oven. Grease 2 non-stick 8 inch round cake pans.

In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, mix together hot water, oil, vinegar, instant coffee granules and vanilla.

Add wet ingredients to dry and whisk together just until combined. Divide batter between the pans and bake 35-40 minutes until toothpick inserted in the center comes out clean.

Cool cakes 15 minutes before removing from pan. Remove cakes from pans and let cool completely on cooling rack.

Frosting Ingredients:
1 stick unsalted butter (8 Tbs)
1 ½ cups sugar
1 ¼ cups unsweetened cocoa powder
Pinch salt
1 ¼ cups heavy cream
¼ cup sour cream
1 tsp instant coffee
2 tsp vanilla

Directions:
Melt butter in a medium saucepan over medium heat. Stir in sugar, cocoa and salt (mixture will be thick and grainy).

Combine heavy cream, sour cream, and coffee granules in a large measuring cup. Mix until smooth and coffee granules have dissolved. Gradually add cream mixture to the saucepan until well blended and smooth. Cook until sugar dissolves and the mixture is hot to the touch, but do not boil.

Remove from heat and stir in vanilla. Cool frosting to room temperature. It should be a spreadable consistency at that point. Spread over cooled cake.

Variations:
I love the hint of coffee flavor in this cake, but it’s not for everyone. You can omit the coffee granules altogether and the cake will be fine. I’ve also made this with orange flavoring. I add orange zest to the cake and a little orange oil to the frosting. I love oranges and chocolate, so I think it’s great!

I always use olive oil, even for my baked goods. Some people don't like the flavor it adds, but I don't like to use vegetable oils. I've also used coconut oil in this recipe, which adds a nutty flavor.

I have also used Greek yogurt in the frosting in place of the sour cream. You can even use the Greek yogurt to replace the heavy cream and it tastes just fine, but the texture of the frosting will be a little thinner.

I think I have close to 20 different chocolate cake recipes and this is one of my favorites. Do you have a favorite chocolate cake recipe I can add to my collection? I’d love for you to share it.