This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon.
Frost generously with Chocolate Buttercream Frosting for a terrific birthday cake or chocolate ganache for a luxurious rich option. For a richer, fudgier chocolate cake, try this Chocolate Fudge Cake. The ultimate glaze to impress, however, is without a doubt Chocolate Mirror Glaze…..
This is the Chocolate Cake
If you’ve been reading for a while, you know that sometimes I get real stubborn about doing certain things the “right way”. And there’s also a time and a place for shortcut recipes and quick dinners.
Then there’s recipes like this Chocolate Cake which tick all the boxes – it’s easier than the way I’ve been making everyday cake for most of my life, and the results are better.
You’ll love how it really does taste of chocolate even though it’s only been made with cocoa powder (the secret is to add boiling water – it makes the chocolate flavour “bloom”).
You’ll love how tender the crumb is, and how it stays moist for 4 to 5 days.
You’ll love how the cake can stand on its own so you could just dust it with icing sugar then serve slices with dollops of cream on the side. Though of course, smothering it with frosting never hurts….
This is the famous Hershey’s Chocolate Cake recipe which I tried on the recommendation of Michelle from the Brown Eyed Baker (one of the first places I go in hunt for baked goods). I tried it without massively high expectations, because I thought “how much better can this be than the usual, being such a simple recipe?”
I love being proved wrong when it comes to food. So wrong in fact, that even though I tinkered with the recipe multiple times, I landed right back where I started using the recipe exactly as written.
I truly think this might be the only recipe on my entire website that I’m publishing from another source without changing the ingredients at all. It’s unheard of! But to me, it’s perfect as it is. I don’t see myself using any other recipe for an everyday Chocolate Cake, ever again.
Incredibly quick and easy
It’s astonishingly quick to make the batter, with all the ingredients mixed up in one bowl using a whisk.
There’s no need to cream butter like the usual recipes because this one is made with oil which is the reason why this cake is beautifully moist. No more dry chocolate cake! 🙌🏻 (Also means this is more forgiving than most, having once accidentally left it in the oven for 15 minutes longer than necessary and it still wasn’t dry).
I’m publishing this recipe as part of the Easter Recipes posted yesterday! So here it is, dolled up for Easter. The same cake in the photos above, the same frosting, topped with speckled Easter eggs, baby chicks (both from Woolworths in Australia), and a chocolate basket. I’ve provided directions in the notes of the recipe for how I made that chocolate basket (hint – it involves a balloon…).
My everyday Chocolate Cake
Easter aside, I call this my everyday Chocolate Cake because it’s just that – my new favourite to make for any occasion. There will be times that call for a mud-cake like Fudge Cake made with both cocoa powder and melted chocolate. There will be times that call for intensely dark chocolate cakes. There will be times that you need / want the nutty brownie-like Flourless Chocolate Cake. And there will be times you’re after one that’s light-as-air, a delicate chiffon cake.
This one is for all the other times when you just want a great, classic Chocolate Cake. Which in my world, is 80% of the time! – Nagi x
Watch how to make it
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Chocolate Cake
Ingredients
- 1 3/4 cups plain / all purpose flour
- 3/4 cup cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups white sugar (Note 1)
- 1 tsp salt
- 2 eggs (~55-65g / 2 oz each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 1/2 batches Chocolate Buttercream Frosting (slide scaler on recipe)
Instructions
- Preheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.
- Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).
Batter:
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
- Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
- Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
- Pour batter into cake pans.
Baking:
- Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
- Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
- Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
Recipe Notes:
- bundt pan – 50 minutes
- single 22cm/9″ pan – 40 to 45 minutes
- 2 x 20cm / 8″ pans – 38 minutes
- 3 x 20cm / 8″ pans – 25 minutes
- 33 x 22 x 5 cm / 13 x 9 x 2″ rectangle pan – 35 – 40 minutes
Nutrition Information:
Life of Dozer
Dozer vs tiny toy chick.
Chick won.
looks so yumm…!!
Perfect recipe! It’s even better on day two I reckon, more moist, more chocolatey, more of everything! I don’t think we’ve ever made it much past day three though 🤭 way too tempting to resist that long!
Day 3 on chocolate cake?? NEVER! N x
Hi Nagi
If I were to add red dye, could this cake work as a simple version of a red velvet cake?
Pulled the chocolate cake recipes from my binder and replaced them with this one. Perfection.
Iced with your less sweet icing (chocolate version).
Thanks Nagi!
Holly xx
Thank you Holly! N x
Hi! I have tired this with 2 8inch pans would it work with 3*6inch pans if I double the recipe? Thanks ☺️
Hi Imz – I haven’t tested that size with this recipe so not sure – sorry! N x
If I wanted to use this recipe for cupcakes how many would it make and how long should I bake for please? This is my go to for family birthday cakes and I’ve had so many people ask me for the recipe! Thank you 🥰
Hi Helen – use this one for cupcakes! N x https://promotown.info/best-easy-chocolate-cupcakes/%3C/a%3E%3C/p%3E
Thank you so much Nagi! Timed to perfection, just in time for my boys’ birthday. Keep your amazing recipes coming 💖
Thank you 🙏🏻! My wife and daughter love this recipe ! You are awesome 👏
Hi. I made your delicious chocolate cake. As you mentioned, it did crack a fair bit which was fine but when I turned it upside down it broke in half. What am I doing wrong. We still enjoyed it very much but I wondered what I could do to prevent this. Thank you so much for all your fabulous recipes
Im no profesional but i bake a lot. here are some reasons your cake could crumble/fall apart. 1: not enough cooling g time. 2: over baked 3: not enough moisture in the batter/not enough egg. Hope this helped
Best chocolate cake I have tried so far. So moist and lovely. Made it for my daughters 4th birthday, with some buttercream frosting. Just perfect. So happy I found this recipe.
Thanks for another amazing recipe that I will try! Are your 9″ pans 2″ or 3″ in height?
Mine are 2 inches Sacha! N x
Hi Nagi, can I put less sugar so the cake will be less sweet? Thanks
Hi Nagi, can I use buttermilk instead of milk for this recipe? Would it change the flavour?
I am now known as the Chocolate Cake Queen thanks to this recipe! I only had coconut oil at home and this worked perfectly.
Nagi, I have tried recipe after recipe and they’ve all come out amazing and delicious!
You are my one stop shop for all of my recipes.
I made the chocolate cake and added spices (cardamom, cinnamon, cloves). It was so delicious. I’m curious if there are any variations you might recommend. I’m thinking i might put pistachios and pomegranate seeds on top of the frosting next time….
Hi Nagi 🙂
I haven’t tried the choc cake yet but I absolutely swear by your vanilla cake and look forward to trying this!
I am wondering if you think its possible to marble the two? I know they’re both quite thin but I have a small cake business and I have a request for vanilla and chocolate marble.
Thanks!
Hi Emma – sorry I don’t think that will work as the textures are quite different! N x
Made this cake with soy milk for my sister-in-law’s birthday (and the buttercream frosting dairy free too!) Was a massive hit and everyone complimented how fluffy the cake was! Will definitely make again but will try make with an Oreo-style icing next time!
I am so glad it was a hit Jess! N x
Just made this and it is sooooo moist and delicious!!! This is definitely my new go to recipe for chocolate cake 🎂 Thanks Nagi ❤
Just the perfect chocolate cake I ever made! Thank you so much for the recipe!
Hi Nagi! Thank you for all your recipes. I love your sites so much. Have you ever tried this with peppermint essence? Was wondering about making it in to Christmas cupcakes but any guidance on how much essence would be amazing! Thank you
Sorry I haven’t tried that! N x
Hi Nagi,
I’m a mother of 3 and first time baker. I tried baking a chocolate cake the day before and it didn’t turn out well 😔
So I found your recipe online and tried it today. I was so excited. It was lovely. It’s delicious. My kids now telling everyone I can bake lol
Thank you so much. I have found the perfect cake recipe.
Sending love from the Pacific Islands.
Shawnee x
Keep on baking Shawnee! N x
Can you sub the milk for soy or non-dairy milk?
Sorry Annie I haven’t tested that so not sure! N x