Chocolate Storm Cake, literally a storm of chocolate for your palate. Breath deeply you can almost smell it, can’t you? If you’ve been craving a cocoa sensation then trust me, you’ve found it!
A baking creation based on a marvelous family recipe made for decades. Our “secret” ingredient maybe not so secret in the world of baking, but coffee really brings out the essence of chocolate. Adding new levels of flavor and character that may have gone unnoticed without its addition. A cup is added here and trust me it adds brilliance and whim to this cake so don’t skip it!
I made this on the fly and totally did not shoot my typical step-by-step photos, but will update this as soon as I bake another. But it’s easy, I promise and you won’t have a problem this time around.
A note on oven temperature. Preheat the oven to 400°F/200°C and bake the cupcakes for 5 minutes. Once 5 minutes has passed, decrease the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re done. If a little batter remains, allow them to cook for an additional 3-5 minutes.
The initial bake in at the higher temperature forces the cakes upward and gives them a nice rise, and the lower temp allows them to finish cooking through completely.
This batter is thin, be sure to divide it so that it fills your pans half way because they will increase in volume significantly.
Chef’s Tip: Add a pinch of cinnamon and pink Himalayan sea salt to the coffee before you brew. The salt cuts the bitter bite and the cinnamon adds depth of flavor for drinking, baking and candy making.
Please Pin Our Recipe to Share with Your Friends!
How To Make Chocolate Storm Cake
Chocolate Storm Cake, literally a storm of chocolate for your palate, you can practically realize the sweet chocolate fragrance from the photos. If you've been craving a cocoa sensation then trust me, you've found it!
- 2 cups (240 grams) all-purpose flour
- 1 cup (239 grams) dark brown sugar
- 1 cup (217 grams) light brown sugar
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup (240 ml) evaporated milk
- 1/2 cup (109 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) freshly brewed coffee, black + hot
- 1 cup (227 grams) butter, room temperature (2 sticks)
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 4 cups (400 grams) confectioners' sugar (powdered sugar)
- 2-4 Tablespoons heavy cream, sub milk
- 1 teaspoon pure vanilla extract
Preheat oven to 400°F/200°C degrees. Grease 2 9-inch cake round, dust with flour and then line the bottoms with parchment paper.
In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.
n a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.
Divide the batter between the cake pans and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.
Then reduce the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they're baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.
Remove from the oven and allow cakes to cool on a rack for 10 minutes then remove from the pans to cool completely. (leave parchment on at this point)
In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners' sugar, whole milk, and vanilla on low.
Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it's to thin you can add extra confectioners' sugar.
Once the cakes are completely cooled, remove the parchment paper. Frost the bottom layer and place the second on top frost the sides and then the top. (cakes can be sliced in half to create added layers).
- Prep time is approximate.
- Store cake in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cake recipe.
Our Bakery Style Chocolate Cupcakes are high dome cupcakes that also utilize hot black coffee. Creating a super moist and tasty crumb!
Don’t forget the Chocolate Creme Patisserie, chocolaty, easy and can be eaten on it’s own or piped into Pate a Choux for ultimate cream puffs!
Did you Make a Mean Green Chef Recipe?
We 💙LOVE💚 seeing your creations! So don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!
Awesome recipe..you are so good at making a recipe so easy! This is perfect for my chocolate cravings!! Yum!!
Thanks, so much Holly I’m always glad to hear that the directions are easy to follow! This really is a great chocolate craving buster lol
Wow, this looks like sooooo much chocolate! I would definitely eat it!
It’s super chocolatey Kyndall, thanks for checking it out! 🙂
My mouth was watering just looking at that cake because chocolate cake is my #1 favorite dessert! I will be saving this recipe.
Awesome, so glad that you like it Cynthia and it’s super easy to make too! Appreciate the save as well 🙂
Yum!!!!!!! I can’t wait to try this recipe.
Thanks for stopping by Jen! Can’t wait to hear how the recipe goes for you 🙂
Did I already ask you if you could ship these?? Yes, yes I did! How is that coming along? lol This looks amazing. I am not a baker but if the shipping thing does not work out then I may have to try it!
Lol, Tricia, I’m so glad that you like our cake, it’s warranted and I should be shipping them stat! But, I promise that it’s easier to make than it looks by far and worth it for special occasions and chocolate cravings. Thank you for stopping by 🙂
My youngest is a chocoholic! This may be something he would request for a bday cake – with a mound of chocolate ice cream too I am sure. This reminds me of my childhood with my birthdays in Brooklyn, Blackout cake was always my request! I visited each summer and being a July baby meant I got to have two parties each year, with family in NY and back home in CA with my school friends – good times!
Yes, absolutely Angela! I’m an NYC woman too and Blackout Cake was always a favorite this is close but we add hot coffee and evap milk to enhance the chocolate flavor. Love those memories 🙂
You have done it again!! Wow, this looks fantastic!!!! I am a lover of all things chocolate. This is a must make for me!
Woo-hoo I’m so glad to hear this Heather! Whatever occasion you make this please be sure to share your results and a photo tagging us @meangreenchef you can even share directly on our FB Page, thank you 🙂
Looks magically delicious!
It is magically delicious without the crappy marshmallows Joanne! lol 🙂
If I can make this cake & have it look as good as yours does I would be a very happy camper indeed!!
You can, Suzan, I promise you it’s a super easy cake to make and comes together like a breeze! Thank you so much 🙌🏻
Oh, my goodness. Oh, my goodness. Oh, my goodness. I could take the time to make that, but may I just go to your house and eat yours? It looks scrumptious! I want to pin this. Can I pin it? Oh, wow, yum.
Please Pin away, Dawnmarie! I’m so happy that you like it, never lasts long in our kitchen one of the reasons I don’t have any instruction recipes lol I will get that changed though and I promise it’s so easy to make though and if you get to SW FL we may be able to work something out lol 🙂
I always wondered why you were supposed to bake some things on a higher temp at first. Thanks for the lesson! This looks GREAT!
So glad that our baking tips are helpful Charlene and the high heat does make a difference, I don’t use it on every recipe but will specify when it enhances the results! 🙂
Give me ALL the chocolate! Holy Yum! I can’t wait to try this! Great pics too…I love the smoke coming off the candle! Nice shot!
Thank you so much, Kendra 🙂 can’t wait to hear how your cake turns out! Also, appreciate the compliment on my photo too I’m happy with the results!
Oh my chocolate love….please stop talking and FEED ME CHOCOLATE! You had me at coffee and pink Himalayan sea salt and cinnamon! Yes please!! I’ll be right over! See me in the driveway? I’m here! 🤪
Lol, Susan, I went and looked but nobody there! 😀
I could legit eat cake…especially chocolate all day everyday! Wouldn’t be good for my waistline obviously =) I bet you have friends lining up to be taste testers! I know I would be lol!
It is sad that we can’t eat cake every day Brittany, we’d wind up on some desperate talk show with crumbs around our mouths! I do have several volunteer taste testers if your ever in the area let me know, thanks so much for stopping by 🙂
OMG! I do feel the smell of this cake. This is crazy. I know my family will love it! Thanks for sharing!!!
I swear I’m getting closer to the smellavison app Anna! lol I hope your family enjoys it thank you so much for visiting 🙂
This looks delicious, my birthday is coming up soon, maybe I’ll make my own birthday cake this year 😀
Well, you shouldn’t have to make your own Birthday Cake Liz! If you live here in SWFL I’ll make it for you 🙂
OMG… this sounds heavenly! Might have to try to make it this summer!
Thanks so much, Maureen! It would make a great 4th of July cake with fresh berries 😋
Not fair — you guys should include a mail-order cupcake with this recipe. I am a chocolate fiend and this has my tummy rumbling! I loved your tip on the oven temp. So cool! I will make this for my son’s bday in December! Mmmmm!
Awesome, Christina, it’ll make a beautiful Birthday Cake and the oven temp tip works on a ton of baking recipes but not all! I always specify on which, thanks so much for checking out our recipe 🙂
I’m drooling, like literally. This looks so good. Great tips that I’ve never heard of to enhance the flavor. So tempting to make this…
Thanks so much, Pauline save it for a special occasion this year! 🙂 You’ll be surprised how much the coffee enhances the chocolate 🙂
Wow! That looks good!!! But .. unfortunately, I hate coffee. Not just hate it, it literally makes me sick to my stomach to even smell it. But, now I want a big piece of chocolate cake. I know it’s the secret ingredient, but is there a substitute? Darn … I really want a slice!!!! 🙂
Thanks so much, Kymberly! Yes, I do have a substitute that adds the moisture and also enhances the flavor too use a cup of Stout Beer (dark beer) such as Guinness. I swear you won’t taste it, but it adds so much depth you’ll be glad you did 🙂
WOW! This sounds incredible and I love the tip about baking at a high temperature beforehand! Totally makes sense 😉
Thank you so much, Robin, so glad that you found the high heat tip helpful too! 🙂
I really (times infinity) want to have a bite of this cake today! LOl. This looks so delicious and amazing, and I love that you shared the info on why to start with a higher temp. I didn’t know that before, and love the concept!!!!
Hi, Jennifer, thanks so much so glad that you stopped by to check out our recipe! Really glad that the initial higher temp tip is a helpful one too 🙂
As always, another recipe from you that I am going to try! I loved your blue cheese wedge salad and the buttermilk ranch dressing. I have one favorite chocolate cake recipe that is my go-to, and it involves both coffee and pudding mix! I will give this one a shot in the near future and let you know how it goes on IG!
Hi, Michelle 🙂 I can’t wait to see your baking results on IG! Are you baking it now? lol Thanks so much, I’m so glad that you’re enjoying our recipes makes my day 🤗
You know, there is a lot of half assed recipes and wannabe chefs on line… You actually make me think I CAN COOK THIS! You always lay things out for kitchen challenged people such as myself and the photos are so inviting. Truly…. you are one the only cooking blogs I subscribe to. WELL DONE!!! (Can I have a piece of cake now?) 😉
Hi, Jen 🙂 This is such a high compliment and I thank you so much! You CAN cook this and it excites me that you may have a spark to give it a go, thank you for choosing to be a part of our kitchen you made my day!🤗
Wow, this looks so good. I chocolate lovers delight! I did not know about raising the temperature for the initial 5 minutes. Will definitely have to try it.
Thanks, so much Margaret! So glad that our high heat tip was helpful too 🙂
Yummy! I am envisioning the faces of the 4-year-twins as they dig into this. Thank you.
Hi, Karla, if the twins ever dig into our cake, I demand a photo! Thank you 🙂
Oh man, that looks so decadent and delicious! I just love the chocolate flakes on the outside too. I would try this with Guinness as you suggested. That sounds amazing!
Thank you, Kim, it really is decadent and I really love the fact that it’s so easy to bake too! You will have a different flavor version with the Guinness but it will still taste amazing 🙂
As always you have made my tastebuds tingle! This chocolate extravaganza looks amazing!
It is a chocolate extravaganza! 🎉🎉🎉 Thanks so much, Michele! 🙂
OMG! I have never read about baking at one temp then lowering it down – I have to try this!
It’s not something you’ll want to use with all baking Tiffany. But for cakes and cupcakes, it typically works wonders thanks for stopping by! 🙌
Huh… I had never tried cooking part of the way at a higher temperature. It makes sense though! Thanks for the tip!
Glad the tip was helpful, Meagan! 🙂
Ooooh, my dad loves chocolate cake for his birthday, and we’ve been making him Dobash for years. This will be an awesome way to mix it up and surprise his taste buds with chocolate yumminess! Interesting to hear about the higher temps helping it rise in the beginning and then lower temps to cook it through. I appreciate the “whys” behind cooking steps!
Hi, Malia, I believe you’ll be surprised at how the coffee really enhances the flavor of the chocolate and also makes the cake super tender too! Please be sure to share your results with us, so glad that you found the tips helpful too. 🤙
This was the best chocolate cake I have ever had! Decadent was an understatement. This cake was so wonderfully moist and the hint of cinnamon and coffee gave it that ever so slight burnt flavor that cut the sweetness of the frosting perfectly and resonated in my mouth to the point that I didn’t want to wash it down and dilute the flavor! If you make this cake, you’ll definitely want to eat it s-l-o-w-l-y to enjoy it completely. ❤️
Thank you so much for the feedback Jeanne, we’re really excited to hear that you loved the recipe for our Chocolate Storm Cake!🤗
We are chocolate cake lovers in our house and this cake looks amazing, I can’t wait to make it!
Thanks so much, Carolina! Can’t wait to see your results please be sure to share a photo and tag us on Instagram or FB @meangreenchef 🙂
I can’t let Payton or John see this tonight or we will be in the kitchen! It looks sinfully delicious!
LOL, well they say there’s no time like the present Michele! Thanks so much for trying out so many of our recipes, means so much!🤗
Looks amazing! Who doesn’t love chocolate?
Thanks for visiting, Chris, I agree, chocolate rules!🙂
I’m definitely making this someday soon. It doesn’t get better than coffee and chocolate! After making your cupcakes, I’ve been using your tip of baking at a higher temp for 5 min with other recipes, and it works great!
Awesome, Tonya! Love to hear that our tips make a difference in your kitchen 🤗
First of all ~ oh, my goodness. Soooooo much chocolate! That looks crazy delish! Second ~ thanks so much for the oven tip! Who knew that baking at such a high temp for the first five minutes could have such an impact! I learned something today!
Thanks so much, Tina! So glad that our tip helped too, it really does make a difference! 🙂
Yum! This cake looks delicious. My husband is a chocolate nut, I may have to try it out for Father’s Day (his birthday isn’t until October). Thanks for the tip on storing it on the counter. The cool air can suck the moisture out of anything!
Thanks, Denise, if your husband loves chocolate then give our cake a go. It’s easy to make, super moist and ridiculously chocolaty! Thanks for checking it out 🙂
This looks sooo good!!! I have pinned it so I can have a go at making it xx
Exciting, I can’t wait to hear how it turns out Natasha! Thanks so much for the pin too 🙂
OMG! Be still my heart! I love anything chocolate! I cannot wait to give this recipe a try.. and maybe I’ll share with my husband!! LOL
Lol, Brenda! Thanks so much for stopping by to check out our recipe! I hope you (and your husband if he gets any) love it as much as we do! 🙂
Oh wow that looks so good! I’m always on the look out for amazing cake recipes, I can’t wait to try this one out! Thanks!
Awesome, Hannah! Thanks so much for stopping by to check out our recipe 🙂
The thing I like most is that the pictures make the cake look moist and delicious. Such great photography! The recipe looks easy enough to follow. Coffee and chocolate do go well together, don’t they? Thanks for sharing this! I might have to make one of these pretty soon!
Thanks so much, Stacey! I love shooting food nearly as much as cooking, so I really appreciate the compliments, hope to see you back again! If you’d ever like to see a particular recipe just let me know 🙂
This looks so scrumptious. Can’t wait to try it.
Thanks so much, Victoria! Be sure to share your results 🙂
Looks delicious! Can’t wait to try this. Might make it at the same time as Patricia Polacco’s Thundercake. Maybe have a storm or weather themed party. Thanks!
Hi, Jean, thanks for stopping by to check out our recipe! Have to tell you I have never heard of Patricia Polacco’s Thundercake and had to go check it out, really interesting! Even being Italian/Irish I’ve never seen tomato paste used in a chocolate cake, but I would definitely be interested in tasting may have to give it a go myself. Thanks so much for introducing me to a new recipe! Please be sure to share your results with us too, would love to see a photo of the dueling cakes 🙂
I made this cake for my grandson’s 10th birthday, his only requirement that the cake be chocolate. It was the best cake we had ever eaten…any of us…ever. I didn’t change a thing…it was perfect! I cannot stress how divinely delicious this cake was…moist and chocolatey…and a perfect buttercream!
And my grandson was all smiles…chocolate smiles! Thank you!
Hi, Nickie, we are so happy to hear that you found our recipe on the World’s Diner and that it was a huge success! It’s our most popular recipe across the board and folks love it and we’re so glad that you all did too! Also, thanks so much for taking the time to leave such a stellar review, you rock! 🙂
This cake looks amazing! Thank you for linking up with the Foodie Friday linky!
Thank you, Paula! So glad that you liked it and we appreciated you featuring us on your link party too! 🙂
This looks amazing! Can this recipe be used for cupcakes as well or would it need to be altered? Thanks!
Hi, Shannon! Great question, I have used this recipe for cakes only for as long as I can remember. Have you looked at our Bakery Style Chocolate Cupcakes? They are perfect chocolate cupcakes with high tops and fabulous chocolate flavor too! I’ll have to experiment with our Strom Cake for making cupcakes too.