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 – 32 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 have made this twice and both times excellent. The cake is so moist and delicious. I used Ghirardelli cocoa and the chocolate flavor is amazing. I made it for a friends birthday and he said it is the best cake he has ever had and I have to make this cake every year for his birthday. It was a huge hit.
Best chocolate cake I had for a very long time . My 16 year old son made it for my birthday.Just awesome
tried the recipe and it was great! 5 stars!!!
Used only 300g of sugar and still was plenty sweet, especially with the icing. Easy to make, moist, but somehow came across pretty industrial, like those supermarket mud cakes. With the oil and generous amount of raising agents that’s not surprising. Very dark, but doesn’t taste much of chocolate. A good cake if you just need to make something easy and fool proof. Personally prefer old school butter creaming types.
I absolutely love this recipe I have been making it since my eldest was a baby. For the last two years I have been making it for my youngest twos school birthdays. Although because there are a few allergies in regards to eggs and dairy I substituted those for coconut cream and applesauce. Still a big hit although this year I will also be putting them in cupcake tins lol
Hi Nagi and Dozer! I was just commenting to say thank you so much for this recipe. I am a budding teen cook and I entered this (uniced) in the local Agricultural and Pastoral show in the u17s. I got a blue ribbon! It’s moist and it rose evenly in the oven. I have both of your books and use them multiple times a week. Thankyou! Amity ❤️P.S. I love how you do RTM!
What can I use instead of vegetable oil or canola oil ? Like a healthier substitute? I was reading unsweetened applesauce can sometimes be used in place of unhealthy oils.
It was the best chocolate cake I have ever made . I love your recipes Nagi . Keep going
Loved this cake! Just wondering if I could replace the flour with gluten free flour ?
Did anyone make this with non-dairy milk, and if so, how did it come out?
My husband and I are not fans of chocolate cake. However, I made this cake for his uncle’s birthday. One word: UNBELIEVABLE! We are both now chocolate cake concerts! This is hands down the best chocolate cake ever. I’ve made this three times since and every time is just as good! Incredible recipe and delicious results!
I made this cake and it didn’t cook in the middle at all even after 45 mins, what am I doing wrong??!
Best & easiest chocolate cake recipe! So moist & delicious!
I didnt make it, but my mother in law did. Luckily i kept the left overs (1/3 of the cake) so eating it daily. GOLLy its so moist and delicious, even better than box cake (which usually is great for beginner bakers without the precise measurements). 11/10 and keeps SO WELL!!!!!!!!!
Made in a bundt tin for my daughter’s birthday. She and her friends all raved about it. Another absolutely brilliant recipe from Nagi.
Made this for cousins 70th birthday. Did a half quantity tester the weekend before. Lovely and moist and lovely chocolate not been too rich. Made in bundt tin and iced with choc butter icing. Topping with fresh strawberries hope everyone enjoys it
Stawpp! This recipe is so tasy i made it for my bowlibg comp and it was the persect sweet treat
Hmm…? I think I must’ve done something wrong as I found this cake barely held its shape. I made thin, 7″ layers and it’s a disaster. The cake didn’t come out of the tins even CLOSE to cleanly, but I’ll do more greasing, flouring and baking-papering this time. It’s practically falling apart it’s so moist. DELICIOUS, but I’m about to have a full on breakdown because I did not have time to make a second cake.
Hi Nagi, am about to make your chocolate cake but wanted to let you know I made your Whole Orange Cake for my 80th birthday and it was a beautiful recipe, just the way I wanted it. I would send you a photo but can’t attach it here. Helen
This recipe is excellent! I used some Espresso in the hot water! And the chocolate butter cream was to die for!
hi how do you make the choc butter cream frosting