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.
This is absolutely delicious! My whole family loved them. Its so easy that my 4 year old can help too.
She asked for cupcakes. They are perfect in little colourful patty pans too! Thanks again, Nagi. Success again x
This is THE BEST. I don’t know if I’ve already left a comment about this – oh, who cares if I have, I’m doing it again. I’ve mostly avoided chocolate cake recipes (even ones titled “best ever – ” with lots of testimonials) because I’ve never had much luck. But I followed this one and it was delicious. Now whenever I google any recipe, sweet or savoury, I’ll see if recipetineats has it because I trust Nagi!!
The ravenous teenagers were both appeased and impressed by the chocolate cake. You never let me down Nagi!
Wahoo – the toughest critics! N x
This cake is the BEST! It is so yummy and I love that it’s so forgiving with the oil. It’s now my go-to chocolate cake recipe.
I’m excited to try this recipe – thank you!
Just wondering – I’m hoping to make this for a birthday, and some of the guests have a low sugar diet. Is it possible to cut down the sugar a little without compromising texture/moistness too much? Say to 1 and a half cups?
This is hands down my favourite chocolate cake recipe ever!!! I’ve made it 5 times now and is a huge crowd pleaser 😝
Today is the third time I’m making this cake. No special occasion, I was looking to make blueberry scones. I told myself “Only Nagi’s recipe will do.” I did see your lemonade scones, which are scrumptious!!! Well somehow we ended up here, but hey I’m not complaining 😂
You never need a reason for chocolate cake Jenine!!! N x
Hi Nagi can I know your 1 cup of flour is equivalent to how many gram?
Hi Serene, click the metric toggle above the ingredients and you’ll get everything listed in grams and mls. N x
Making this into cupcakes
Hi Nagi! I realise you have stacked two layers of the cake in this video, but how would this hold up for a layer cake with at least 4 layers (or potentially more)? Thanks, looks delicious, can’t wait to try it!!
Hi Rebecca, this is a really moist chocolate cake, depending on the size, I’m not sure how it would hold up with more layers as it may become too heavy. N x
What can I use instead of bi-carb soda?
Hi Caitlin, sorry you need the bi-carb here for the extra boost in the raising agent. N x
That’s fine. Found some in cupboard and immediately made another delicious and successful recipe.
Wondering what you would do to make a 6 inch cake with this recipe. and would it go in cupcakes okay, and what cooking time would you suggest?
Thanks!
Hi Abbi, I would scale the recipe down to 6 serves and use 2 x 6″ pans here. They should take 20-25 minutes, so just keep an eye on them! N x
Hey nagi .. loved this cake .. it was simple yet so choclaticous.. just wanted to know if i need to replace the egg as one of my frnd fly r allergic to egg. How can i make the same cake without egg? What substitute do i use?
Hi Komal, sorry I haven’t tried with any egg substitutes just yet – would love to know if you try! N x
No prob:: would love to read one from u eggless cake.. as following ur receipes are just perfect & applauding by every single person here..
Hi! I made your vanilla cupcakes and it was absolutely delicious!
Can I make this cake with 3 6inch pans? will it be too small?
Brilliant site
Made this today in a Bundt pan for my husband’s birthday and he loved it. Easy and delicious.
Hi,
Can I use one 9-inch springform pan and divide it with a cake leveler? Would it affect the cooking time if the batter will be thicker in just one pan? Thanks!
Hi Grecell, you can use one pan – I have mentioned this in the recipe notes for the cook time as well. N x
I haven’t tried this cake yet, but I did made the vanilla cake which was amazing. I wanted to try this chocolate cake next, but before I can start I have one question. Can I exclude the vanilla extract or do I need an alternative for that?
Thanks for a great recipe!
FYI it also works well as a gluten free cake, which I made for a coeliac relative. I substituted by the flour (by weight) with 50% almond meal, and 50% GF flour blend. It was still very moist and delicious, and you couldn’t even tell it was GF
That’s great to know Erica, thanks so much!! N x
What are your thoughts on a cream cheese frosting for this one? I’m making a birthday cake and want a white frosting to go with the theme.
Hi Natasha, cream cheese and chocolate… This could be pure genius, although I would recommend a chocolate cream cheese frosting with a chocolate cake but I have seen chocolate cakes with white cream cheese frosting done before. Love to know if you give it a go! (You could also use a vanilla buttercream) – N x