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.
Hi, this chocolate cake recipe sounds great. I would like to make it in 1 x 8 inch tin (so it is higher than the cakes in 2 x 8 inch tin, but still feasible to cook). To do this, should I put 3/4 of the batter into one 8 inch tin? And how long would it cook for do you think? Also, is the cake top likely to crack? I want to avoid this if possible. Thanks!
This looks amazing!!
I’m planning to use this recipe for my sons birthday… questions;
1. If I make two of them, can they be stuck, one on top of the other? Would the shape hold?
2. If I make it in 30x23cm tin (probably triple the ingredients), how long it should be in the oven?
3. Is it suitable to cover in the fondant?
Thank you for the advice!!
I made this as one large round cake. It was absolutely brilliant as per the instructions
Then I tried it again in a rectangular pan. Again it was beautiful but when I turned it onto the cooling rack after 10 minutes it started to slide through the rack. I managed to salvage it, but would recommend leaving it in the pan till cool if using a rectangular pan.
This is the perfect everyday chocolate cake. It does stay good for a few days, and is enjoyed by kids and adults alike. A new staple we keep making! Thanks Nagi!
I used this chocolate cake recipe on the weekend and HOLY COW!
Story. It was my son’s 5th birthday. For his 4th bday I foolishly made the AWW Train Cake. Used 5 different flavours of Woollies cakes, and made 5 flavours of buttercream.
It was gag-worthy. Diabetes in train form. just no.
So this year, hubby and I were determined to do better.
We spent a whole night watching “best ever choc cake” recipe videos on YouTube. Got the gist of it.
Then I went to recipetineats, typed in “chocolate cake”, read the page and said, yep that’ll do.
Well. Y’all.
This cake. This cake!!
Firstly, it was so forgiving. I made 2 x 20cm cakes, a 15cm mini cake, and 24 cupcakes on 2 oven racks. All turned out equally well cooked and wonderfully flat.
Second, on the day, both kids and adults were clamouring for more. I had multiple requests for the recipe!
Third, it’s now 3 days later and the leftovers are still delicious.
This recipe is now, without question, my permanent cake solution. I’ve already informed Mr5 that he’s getting chocolate cakes from now on! 🥰
Hi! How long did you bake the cupcakes for? I have made the cake and it was amazing. But this time thought I could give cupcakes a go!
Can this recipe be halved to give one layer??
Made this for my adult son’s birthday. Most amazing, delicious, moist cake EVER ! I baked 2 8” layers and it turned out perfect. Also used decaf for the coffee So delicious.
I made Peanut Butter frosting for it. Drizzled Chocolate Ganache down the outside edge and put chopped Reese Cups in the center. Turned out fabulous! Will never use another chocolate cake recipe again. Another Nagi winner !!! 😋
This cake is indeed perfect. In small amounts It also cooks really, really well in the microwave.
I can’t stop making this cake – so easy and delicious! I add a shot of coffee (volume deducted from boiling water step) for a little extra oomph.
I’m using this chocolate cake as my base for brown derby cake….
Nagi! Your recipes are always spot on. I use your website a lot (family of 4) thank you so much for everything! This cake is delish and my go to cake recipe
This cake was quick to make and it was a winner for the birthday girl! Chocolate buttercream frosting excellent with it too.
The kids talked me in to this one over two tried & trusted choc cake recipes for Miss 6’s birthday.
They love Dozer, so I agreed, but didn’t love this one so much – my first RTE not-so-fave, but everyone else enjoyed it! Next time I’ll stick to my guns – or the hot milk vanilla cake from previous years cake successes!
Fantastic recipe! I make it in a large rectangle roasting pan so no leaks! Works every time. Love it.
Wonderful cake! This is the only recipe that I use it’s always a hit at parties.
Side note – I used a much smaller amount of boiled water and the mixture came out a good consistency
Ahhh is that why it took so long to cook!!!
I really love this chocolate cake recipe
The perfect chocolate cake. After every kids party someone asks me for the recipe!
Amazing, best chocolate cake I have ever made! Will definitely be my go to recipe, the frosting works perfectly!
Recipe was spot on, I will skip the frosting next time as it was too sweet for me (personal preference) but very reliable recipe
Super easy and came out perfect.
Whipped
Looooove this recipe! Have made it 4 times how and the temp and cook time are bang on – turned out the same each time. I have a stack sitting in my freezer right now ready to ice for my nieces 3rd birthday next week – I baked and popped in freezer to be extra organised however have just read storage section which states that freezing is not ideal! 🤦🏻♀️🤦🏻♀️🤦🏻♀️
I’m just going with it tho and I’m not wasting the cake!
Whipped up the espresso in the mokka pot as I don’t have instant coffee.
I’m on the fence with this one. It’s pretty nice but to be honest I’m not sure it’s worth the effort over a box cake.
same also mine came out as a cement brick