Butter. Eggs. Perhaps flour for added structure and body. Salt to amplify flavor. Leavening — baking powder or soda, or both — for structure. Vanilla for balance, and maybe a touch of added coffee (liquid, extract or instant) for added depth. Oh, and chocolate. Rich, decadent chocolate — and lots of it.

Because, at the end of the day, a chocolate cake is all about the chocolate. Isn’t it?

Simple as the recipe might be — whether three basic ingredients, or a more elaborate combination of a dozen or so components — there is nothing much to baking a good chocolate cake. And it’s not hard to turn a good chocolate cake into a great one, provided you have a basic knowledge of the chemistry and ingredients behind it.

Following, you’ll find tested recipes for three different kinds of chocolate cakes, ranging from a classic, moist layer cake, to an almost fudge-like flourless cake, to a light and airy chocolate chiffon. You’ll also find recipes for frosting, whether you’re looking for a rich glaze, or a whipped ganache, or a delicate buttercream. You’ll learn the science behind the recipes, along with tips for taking your cake to the next level. But first, let’s explore some basic ingredients and kitchen science.