I bake this chocolate cake when I want a plush, cocoa-deep crumb and a glossy pour of warm chocolate sauce that soaks in like rain. I keep the batter simple, the sauce silky,

Chocolate Cake with Chocolate Sauce

Why You’ll Love This Recipe

I whisk a one-bowl batter that bakes up moist and tender without fuss.
I pour a fast stovetop chocolate sauce that stays shiny and spoonable.
I balance sweetness so the sauce and cake complement each other instead of competing.
I build big chocolate flavor with cocoa and hot liquid for bloom and depth.
I size it for a 9×13-inch pan, perfect for parties, potlucks, or late-night cravings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 3/4 cups (220 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder, sifted
1 1/2 cups (300 g) granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 large eggs, at room temperature
1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar; see FAQs)
1/2 cup (120 ml) neutral oil
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee or hot water

For the chocolate sauce:

1/2 cup (100 g) granulated sugar
1/3 cup (35 g) unsweetened cocoa powder
Pinch of fine sea salt
1/2 cup (120 ml) heavy cream or evaporated milk
2 tbsp (28 g) unsalted butter
1 tsp vanilla extract
Optional for extra gloss: 2 oz (60 g) chopped dark chocolate

directions

I heat the oven to 350°F (175°C). I grease a 9×13-inch (23×33 cm) pan and line the bottom with parchment.
I whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
I whisk in eggs, buttermilk, oil, and vanilla until smooth. I pour in the hot coffee or water and whisk; the batter will be thin.
I pour the batter into the pan and bake 28–34 minutes, until a toothpick comes out with a few moist crumbs. I cool the cake in the pan on a rack for 15 minutes.
While the cake bakes, I make the sauce: in a small saucepan I whisk sugar, cocoa, salt, and cream. I bring it to a gentle simmer over medium heat, whisking, for 1–2 minutes until glossy and slightly thickened. I take it off the heat, stir in butter and vanilla (and chopped chocolate if using) until smooth.
I serve warm slices with warm sauce spooned over the top, letting it run down the sides. If I want a soak effect, I poke the cake with a skewer and pour some sauce over the surface while it’s still slightly warm.

Servings and timing

Yield: 12–16 slices
Prep Time: 15 minutes
Bake Time: 28–34 minutes
Sauce Time: 10 minutes
Cooling/Rest: 15 minutes
Total Time: about 1 hour

Variations

Double chocolate chip: I fold 1 cup (170 g) chocolate chips into the batter before baking.
Orange-chocolate: I add 1 tbsp orange zest to the batter and 1 tbsp orange liqueur to the warm sauce.
Mocha boost: I always use hot coffee instead of water and add 1 tsp espresso powder to the dry mix.
Dairy-free: I use plant milk soured with vinegar for the cake and make the sauce with full-fat coconut milk and dairy-free butter.
Bundt beauty: I bake in a well-greased Bundt at 350°F (175°C) for 40–48 minutes, then I warm the sauce a touch thinner and drizzle heavily.
Sheet-cupcakes: I portion into 24 cupcake liners and bake 16–20 minutes; I dip tops in warm sauce.

storage/reheating

Cake: I cover and keep at room temperature up to 2 days or refrigerate up to 5 days. I freeze tightly wrapped slices up to 2 months.
Sauce: I refrigerate in a jar up to 1 week. I rewarm gently on the stove or in short microwave bursts, thinning with a spoonful of cream or milk if needed.
Reheat slices: I warm cake 10–15 seconds in the microwave, then I spoon on hot sauce so it soaks in.

FAQs

Can I make this as cupcakes?

I can. I divide the batter into 24 liners, bake 16–20 minutes, and dip or spoon warm sauce over each cupcake to set into a shiny cap.

What if I don’t have buttermilk?

I make a quick substitute: I stir 1 tbsp white vinegar or lemon juice into 1 cup (240 ml) milk and let it stand 5 minutes. I use it just like buttermilk.

How do I keep the cake extra moist?

I weigh my flour, avoid overbaking (I check at 28 minutes), and I use oil plus hot liquid to bloom the cocoa. A light pour of warm sauce over the warm cake also locks in moisture.

Can I make the cake and sauce ahead?

I bake the cake a day ahead, wrap it, and keep it at room temperature. I cook the sauce the day I serve or rewarm a pre-made sauce gently until pourable.

How do I get a truly glossy, pourable sauce?

I simmer the cocoa-cream mixture briefly to activate the cocoa, then I finish off heat with butter and vanilla. If I want extra sheen, I melt in a little chopped dark chocolate.

Conclusion

I lean on a straightforward cocoa batter and a quick stovetop sauce to deliver a chocolate-on-chocolate dessert that cuts clean, pours beautifully, and tastes like comfort in every bite. I slice, spoon, and happily go back for that promised “one more slice.”