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 was looking for an easy and tasty chocolate cake recipe and this with buttercream icing was amazingly good very easy and very yummy thanks for sharing
Just made the famous chocolate cake again. Grandson wanted it for he’s 20th birthday cake. Never fails 💞❤️💋
I made the book version and it was incredible! Added a little less sugar and it was perfect with less sweet frosting! Yummm!
Is it possible to substitute with gluten free plain flour?
The sugar seems a lot, could I use just one cup please?
This is a great chocolate cake, have made it with the chocolate buttercream but it’s also so good with the ermine frosting. Love it!
I’m happy to see on this site that Hershey’s was given credit for this recipe. (I’ve been making it for years). Where is that same credit given in your cookbook ?
Best chocolate cake ever
I’ve made this as my staple chocolate cake multiple times now and it never fails me! So moist and delicious, and keeps so well too! Absolutely in love with this and so many other recipes of yours! x
If I can write like you, I will be very happy, but where is my luck, in fact people like you are a good example for the world. You have written this beautiful Post very beautifully, I am very glad that I thank you from the bottom of my heart.
Best chocolate cake ever! Perfect each time, every time. Thank you, Nagi 🍰
I made this cake + dark choc ganache + mirror glaze recently for my brother’s birthday and WOW. The most delicious cake ever. It’s my new go-to cake recipe.
It’s got the perfect flavour, and reminds me of a mudcake, especially with the ganache. 😍
Just a straight up delicious and easy cake! My go to for cake making
I love this “My forever chocolate cake” recipe. Easy to make, delicious and moist.
I baked it in the rectangle tin and smothered it with Chocolate buttercream frosting, Maltesers and gold edible sprinkles. My 28year old daughter loved it as her birthday cake, and the 16 guests enjoyed a generous piece. Will definitely make again. Thank you Nagi 🙂
Your chocolate cake looks amazing. Will be making it for Christmas. Can I use buttermilk instead of milk? Look forward to hearing from you soon. Thank you.
My go-to recipe for chocolate cake. Super easy, moist and everyone loved the taste.
I used a 22cm pan as per your notes, the outside of the cake overcooked and the inside was a puddle after 1.5hrs. My oven temp was accurate, I’m an experienced baker. This recipe did not work in a 22cm tin. Disappointing as I had to throw it in the bin.
If you’re such an experienced baker figure out what went wrong or make your own recipe cause for everyone else it seems to work don’t blame the person who made this recipe.
Absolutely delicious chocolate cake. So easy to make! I will definitely be making this over and over again. Thanks Nagi!
Can you use regular cake pans or do you need springform pans?
Fabulously moist chocolate cake, my new go to recipe! Still good 5 days later 🙂 cuts really well too. Absolutely delicious
Hi,
Do you think I could stack 4 layers? Or would it be too delicate for that?
Thanks