Recipes

Best Ever Chocolate Cake

RECIPE BY: San

DATE: July 15, 2025

Total Time 3 hours 5 minutes

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Best Ever Chocolate Cake is a rich chocolate cake layered with homemade chocolate mousse and finished with chocolate buttercream.

Chocolate cake is a classic treat that people have loved for ages. Whether for a birthday party, a holiday get-together, or just a craving for something sweet, chocolate cake always does the is my to go to!

slice of chocolate cake on a plate filled with rainbow sprinkles

This version takes it up a notch with its silky mousse center and luscious buttercream finish. Every bite is a chocolate lover’s dream—moist, decadent, and totally satisfying. It’s the kind of dessert that makes people close their eyes and savor every forkful. Trust me, once you try it, you’ll never go back to boxed cake again.

If you had told me back in 2011 I’d be snapping photos of everything I eat and sharing my favorite things—along with my “sanity” secrets—I would’ve laughed so hard I’d probably pee my pants (which, let’s be real, isn’t that hard when you’re a mom of five). Truth is, I never imagined this blog or this life.

The true highlights? Meeting some of the kindest, most genuine people—online friends who believed in me, pushed me to grow, and ended up becoming real-life friends. You know exactly who you are.

My kids are the reason Dash of Sanity exists—they were my very first (and sometimes brutally honest) taste-testers, lol. Over the years, they’ve inspired countless recipes, even creating and sharing a few of their own right here on the blog.

top down view of chocolate cake on a white plate covered in rainbow sprinkles

Biggest shout-out to my hubby, Jake—my #1 fan, best friend, and the most handsome guy alive. He’s stuck by me through every high and low, all my blog-fueled craziness, late-night grocery runs, and endless dishes.

He lifts me up when I want to give up, holds my hand through the hard days, and always finds a way to make me smile. He celebrates every win, supports every opportunity, and is always up for being my travel buddy—especially on our “work” trip to Jamaica next week!

bite of chocolate cake on a fork laying next to a slice of cake on a plate

Sandra’s Tips

  • Even in sweet recipes, salt balances the flavor and intensifies the chocolate. I even sometimes will add a little sea salt to the buttercream.
  • Eggs, butter, and milk mix more evenly when they’re not cold, leading to a smoother batter and better texture.
  • Mix until just combined to keep the cake light and tender. Overmixing can make the cake dense or tough.
  • Make sure to let the cakes cool completely. If the cake is warm, your frosting will melt and slide off. Be patient—it’s worth the wait!
  • Keep leftover cake in an airtight container. It stays moist at room temperature for 2–3 days or up to a week in the fridge (bring to room temp before serving).
a slice of cake being moved onto a spatula, cake on a white cake stand

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layered chocolate cake with recipe title


Best Ever Chocolate Cake

Prep: 30 minutes
Cook: 35 minutes
Total: 3 hours 5 minutes
Servings: 16
Calories: 684 kcal
Best Ever Chocolate Cake is a rich chocolate cake layered with homemade chocolate mousse and finished off with chocolate buttercream.
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Ingredients
 

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Mousse

  • 3 cups heavy cream divided
  • 12 ounces dark chocolate or semi-sweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1/4 white sugar

Chocolate Butter Cream

  • 3/4 cups butter softened
  • 1/2 cup cocoa
  • 2 1/2 cups confectioner’s sugar
  • 3-4 tablespoons heavy cream milk or chocolate milk
  • 2 teaspoons vanilla extract

Instructions
 

  • Chocolate Cake
  • Preheat oven to 350º F. Grease two 9-inch round cake pans with cooking spray and lightly dust with some flour or cocoa powder
  • In mixing bowl, I use my Kitchen Aid, add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in beat on high for about 1 minute.
  • Evenly distribute cake batter between the prepared cake pans.
  • Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  • **Don’t worry if the cake falls in the center, it will still turn out just fine. I have this happen every once in a while, for instance when I forget to stick the cake in the oven and it sits on the counter for a while….not that I do that too much. (wink, wink)**
  • Chocolate Mousse
  • In a small sauce pan add the whipping cream and bring 1 cup to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool to room temp, you do not want it warm or hot.
  • In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture.
  • Set in the refrigerator until ready to use to layer cakes.
  • Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add 1/3 of the chocolate mousse, you don’t need to be exact just eyeball it.
  • Allow the cake to chill in the refrigerator for 2-4 hours. Then frost the cake with the chocolate buttercream.
  • Set back in the refrigerator until ready to cut, serve and devour.
  • Chocolate Buttercream
  • In a stand mixer cream together butter and cocoa powder until well-combined.
  • Add powder sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  • Add vanilla extract and mix well.
  • Tip to get the right consistency of frosting you may need to add additional milk or powdered sugar. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
  • Store the remaining cake in the refrigerator, if there are any leftovers.

Notes

Chocolate Cake & Chocolate Buttercream from Best Ever Chocolate Layer Cake Chocolate Mousse recipe from Death by Chocolate Mousse

Calories: 684kcalCarbohydrates: 73gProtein: 7gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 99mgSodium: 350mgPotassium: 369mgFiber: 5gSugar: 54gVitamin A: 1019IUVitamin C: 0.3mgCalcium: 102mgIron: 3mg

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chocolate cake on a white plate with rainbow sprinkles

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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4.80 from 10 votes (1 rating without comment)

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44 Comments

  1. Oh, my! This looks awesome. I have birthdays in my house soon and will be making this cake. I do need some clarification. In your mousse directions section, you say to add the whipping cream and bring to a boil. Since you call for 3 cups, divided and later say to whip 2 cups, just need to verify that only 1 cup is what to bring to a boil. Thanks very much!

    Reply
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  24. 5 stars
    Delicious! Love how easy the different layers were to put together and the chocolate flavors are just perfect!

    Reply