Droolsome Wish Chocolate Cake

The Droolsome Wish Chocolate Cake is a dreamy, decadent dessert that lives up to its name. Moist, rich, and deeply chocolatey, this cake is perfect for celebrations, birthdays, or any occasion that calls for a little indulgence. Paired with a fluffy, creamy chocolate frosting and customizable toppings, it’s the kind of dessert that makes every slice feel like a special wish come true.

Why You’ll Love This Recipe

This chocolate cake is incredibly soft and tender, thanks to the use of both granulated and brown sugar, which enhance flavor and moisture. The addition of hot coffee intensifies the chocolate, resulting in a deep, luxurious taste. The frosting is smooth, perfectly sweetened, and balances the cake’s richness. It’s easy to make, bakes evenly, and decorates beautifully—ideal for both beginners and experienced bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot brewed coffee

For the Chocolate Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream (adjust for consistency)
1 tsp vanilla extract
A pinch of salt

For Decoration:
Chocolate shavings, sprinkles, or cocoa powder dusting
Optional: Whipped cream, caramel drizzle, or chopped nuts

Directions

Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together the granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Slowly pour in the hot coffee and mix gently. The batter will be thin—this is normal and ensures a moist cake.

Step 2: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 3: Prepare the Frosting
In a large bowl, beat the softened butter until smooth and creamy.
Gradually add powdered sugar and cocoa powder, alternating with heavy cream to maintain spreadable consistency.
Add vanilla extract and a pinch of salt. Beat the mixture until light and fluffy.

Step 4: Assemble and Decorate
Place one cooled cake layer on a serving plate. Spread a thick layer of frosting over the top.
Place the second cake layer on top and frost the top and sides evenly.
Decorate with your choice of chocolate shavings, sprinkles, or a dusting of cocoa powder.
Optional garnishes include whipped cream swirls, a drizzle of caramel, or chopped nuts.

Servings and timing

Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling and Assembly Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: 12–14 servings

Variations

• Espresso Boost: Add 1 tsp instant espresso powder to the dry ingredients to enhance the chocolate flavor even more.

• Mint Chocolate Cake: Add ½ tsp peppermint extract to the frosting for a refreshing twist.

• Layered Filling: Spread raspberry jam or chocolate ganache between the cake layers before frosting.

• Bundt Cake Version: Bake in a greased 10-cup Bundt pan and adjust bake time to 45–50 minutes.

• Cupcake Option: Divide batter into lined cupcake tins and bake for 18–22 minutes.

Storage/Reheating

Storage:
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing:
Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

Reheating:
To serve warm, microwave individual slices for 10–15 seconds. Avoid reheating frosted slices too long to preserve texture.

FAQs

Why is my cake batter so thin?

The hot coffee thins the batter, which is expected. It results in a moist and rich cake once baked.

Can I substitute the coffee?

Yes, hot water or hot milk can be used, but coffee enhances the chocolate flavor without tasting like coffee.

Can I make this cake dairy-free?

Use plant-based milk and a dairy-free butter substitute for the frosting and cake. The texture may vary slightly.

What’s the best cocoa powder to use?

Use unsweetened natural cocoa powder for a classic chocolate flavor. Dutch-processed will also work, but may slightly change the rise and taste.

Can I make this into a sheet cake?

Yes, bake in a greased 9×13-inch pan for 35–40 minutes, or until a toothpick comes out clean.

How do I prevent the cake from sticking?

Grease and flour the pans thoroughly, or use parchment rounds for easy release.

Can I use only one type of sugar?

Yes, but using both brown and white sugars gives a better texture and richer flavor.

Can I add chocolate chips?

Absolutely. Fold in ½ cup of chocolate chips to the batter before baking for extra decadence.

Can this be made in advance?

Yes, bake the cake layers up to two days in advance and frost the day of serving.

How do I get a smooth frosting finish?

Use an offset spatula and apply a crumb coat first. Chill for 15 minutes before applying the final layer.

Conclusion

The Droolsome Wish Chocolate Cake is everything a chocolate lover dreams of—moist, tender, deeply flavorful, and crowned with a luscious frosting. Whether you’re baking for a celebration or simply indulging your sweet tooth, this recipe delivers every time. With its rich flavor, elegant presentation, and customizable toppings, it’s sure to become your go-to chocolate cake for years to come.