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.
I am new to baking. Can you please tell me
Is 1 3/4 meaning 1 cup and 3/4 cup.
Yes that is correct Sriji. N x
This cake is just the best. I have been using my Mums chocolate cake recipe for a long time. My brother made this cake and I had to have to recipe. Now I have a new recipe. Sorry Mum!
Ssssshhhh! Don’t tell Mum that! N x
Hi Nagi! I’ve made this cake a zillion times and even folks who (like me) aren’t huge fans of chocolate, ABSOLUTELY ADORE IT!!
I’d like to try this as a GF cake; is it possible to simply replace the 1¾c for with a GF blend? Has anyone out there tried it? 👀
Thanks to all for any insight!
I have done this several times. It sinks in the middle, but when you turn it over you can’t tell.
This is the second time I’ve ever made a cake (the first time did not turn out good, ha). This recipe turned out so well, and very tasty! Soft, rich, moist. It was a hit!
Hi Nagi,
I’ve baked the cake for 40mins and it is still runny in the centre.. could this be because the shelf isn’t high enough?
Made this easy chocolate cake and it was superb. Initially I felt it was dry but I had it a day after I baked, it was moist and chocolaty. Thanks Nagi. You have a new fan !!
Hi Nagi, thank you for the recipe
I am going to try it out today
I have a question
I am going to make it in one 22 inch round tin
I was thinking of cutting it in half to place a layer of frosting in between
Since it is a moist cake, will it become dry if I cut it in half and place frosting in between ??
Hi I’m wanting to enjoy this for Sunday (son’s birthday), however can I bake it Friday? Just keep the whole lot in the fridge? In a cake box? Please assist thank you!
Hi Lydya, yes you can bake it ahead and keep the layers tightly wrapped in the freezer or fridge then frost it the night before. Enjoy! N x
Hi guys! I baked this Friday for my sons birthday Sunday, I put milk chocolate ganache all over and refrigerated until Sunday, apart from a brief interval Saturday evening for decorating, the result was spectacular, my in law’s were raving about it. The cake was so much more delicious than one I paid a fortune for the same occasion last year, I think with the ganache seat the cake keeps it super moist. Plan to make it again with buttercream next time to try 😊
Hi nagi. I have made this cake so many times & its always been appreciated..
pls pls do post eggless version of it. M waiting for ur eggless version since so long.. i do not follow neother recipe except urs.. pls .
Hi Nagi, I have used your cake & frosting each time I’ve needed to make a cake for a celebration! We love it with raspberry filling.
I need to make a house cake- what proportion of the cake would I need for a 21x31cm pan, would you say & how long in the oven? Thanks!
Hi Jiji…I haven’t tested that size so I really can’t guess on times and quantity…sorry! N x
You did put a rectangle pan size (and other sizes)- very thoughtful! I’ll just trial and error! Thanks.
Thanks.
Hi Nagi, we love this cake in our house. Just wondering if it’ll work as cupcakes? The chocolate cupcake recipe we found to bitter. Thank you !!
I make this as cupcakes/muffins all the time!!! It’s brilliant – it makes about 16-18.
Hi Victoria! Chocolate recipes are notoriously difficult in cupcakes and muffins as cocoa dries out batters. I would not bake this one as cupcakes sorry! Maybe try a lower percentage chocolate in my cupcakes recipe if you found it too bitter. N x
Thanks Nagi. I will try milk cooking chocolate instead of dark. They are so moist and relish otherwise. Thank you again
Best chocolate cake ever!! So good!
I am so glad you enjoyed it Elle! N x
Hi Nagi, I made this cake this afternoon and it’s an absolute hit !!! I had a flop-proof Chocolate Cake recipe I used to use in South Africa which sadly hasn’t been successful in NZ. Finally I’ve found an equivalent that works. Thank you so much for all your efforts. You are a true champion.
You are most welcome! N x
Hi Nagi!
I am so excited to try this (w the ganache and mirror glaze) for my husband’s birthday celebration! I was wondering: I have seen people use either a liquid to dampen the cake layers prior to frosting and/or a thin layer of apricot jam. Are either approaches advisable/not advisable for this chocolate cake? I fancy the idea of a hint of apricot with the dark chocolate but don’t want to mess it up. Why do people do this, and/or the liquid dampening?
hi Nagi,
I only have sunflower oil can it be used or does it have to be vegetable oil
Sunflower oil is fine! N x
Hi Nagi
I’ve made this cake twice now and both times I’ve made it, they rise a lot more in the center (compared to your video), so the construction isn’t as easy. Do you have any tips on how to get an even rise? Not sure what I’m doing wrong.
Thanks
I have a tip for this in note 5 – you can cool the cakes upside down the frost the bottom (flat part) of the layers which makes for a nicer finish. If the dome on your layers is really too high, just trim it off a bit with a serrated knife and proceed with frosting the cake layers upside down! N x
Oh love this and all your recipes, I had a bit of a mistake I was making this for the first time with my very helpful 3 year old grandson, I accidentally put in 4 cups of flour instead of 1 & 3/4 cups, so I just doubled everything else, so now we have a massive cake for another grandsons birthday 😊😊
What a great problem to have! I bet your grandsons are happy to have that issue! N x
I made two of these – a double layer for home and a single layer bigger cake for work (birthday) with chocolate buttercream frosting on both. It was a BIG hit on both fronts. I even had to divulge my source to a co-worker who really loved it ;D Thanks for sharing Nagi! xx
I don’t mind you sharing! N x
Everyone raves about this cake whenever I make it. It also makes 24 cupcakes with no problems at all.
I will always RAVE about chocolate! N x
This is my new go to recipe for chocolate cake. I made 2 layer cakes these past weekend using your recipe. It’s so moist and chocolatey and just absolutely delicious.
Forgot to mention, we’d like to cover it with ganache then red buttercream for my son’s Spidey cake. I’m a bit worried about making ganache. Any tips?
Also, can we freeze them ahead of time to make the party planning less stressful. Will they defrost ok.
Can’t thank you enough. Rachel and Claire (Australia)