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.
Can I substitute self raising flour and just omit the baking powder? And do I still use the bi card soda☺️
Hi Fiona, not in this one as it has the two raising agents – it needs that boost that SR flour alone wont give 🙂
I have one springform cake pan and also a normal cake pan but they both have different depths so how deep does the pan need to be? they’re both 22cm but the normal cake pan is a lot more shallow than the other
Hi Belma, doesn’t matter – just split the batter between the two pans. Or use one pan (directions in notes) N x
Best chocolate cake I’ve ever made!! Have made a couple of other cakes for birthday party’s and the one time I make cake for myself it turns out amazing! I chose to make mini cakes and it worked out the same! So moist and not too sweet. Was worried when the batter was liquidy but got so relieved and overjoyed when it came out perfect instead! Will not use another recipe ever again
It’s a total game changer, no other chocolate cake will do now!
Nagi, I was wondering if you can substitute cocoa powder with cooking chocolate, and it tastes the same.
Thanks!
Hi Nora, you need the cocoa powder for this one 🙂
Also, is caster sugar better for this recipe?
Actually, the caster sugar is ok, but I am still wondering about the cocoa powder.
Happy New Year Nagi!
this is my fail proof chocolate cake recipe. A colleague even called it “Powerful” ! hahaha And another described it as “blockbuster”
Thanks again.
Can i use this for Black forest cake?
Thanks
Wahoo!!! Would make an awesome Black Forest cake!
I’ve had many favourite chocolate cake recipes over the years, but this one has blown them all out of the water. Easy and delicious!
Wahoo! That’s great Claire!
HI nagi
Can you please tell me where you purchase unsweetened cocoa from? I checked in Woolies and Coles and they are all dutch processed. I saw on another site that dutch processed doesn’t react with baking soda. Is that true, or is it ok to use if I can’t find unsweetened?
Thanks!
They sell Hershey’s unprocessed cocoa at Costco.
If you aren’t a member, perhaps a friend could get you some.
Or join! It’s the best place for couverture chocolate too.
Best chocolate cake recipe ever simple moist we made it for my dads 80th
We made it four times the quantity worked out perfect thank you
Nagi your site will be my go to site Also we made your baked strawberry cheesecake perfect
Thank you again
Made this 3 days in advance for a birthday. Everyone was amazed with the moist deliciousness!
Wahoo!!! That’s great Arranny!
Amazing recipe! Easy to follow cake turned out perfect.
Woot! Thanks Julie – N x
This recipe saved my daughters birthday party! I initially tried another chocolate cake recipe the night before her party and it completely bombed. I had to throw it away. So I did a desperate google search and came across this recipe. I had used up all my chocolate in the previous disaster and the shops were already closed so I loved that this recipe used ordinary pantry ingredients. I followed your instructions exactly and it came out even better than I hoped. I also made your chocolate buttercream frosting which was just delicious. I can’t wait to try more of your recipes. Thankyou so much for this wonderful site!
That’s awesome to hear Melissa!
Looks great! Just out of the oven. Would a ganache work on this or is the buttercream better?
Either would be great but buttercream is better for layered cakes – N x
Thanks again Nagi!
I tried a swiss roll recipe from another site and it failed miserably, so I had lovely chocolate cream and no cake. Knew you would have a cake to accompany my chocolate cream!! You never fail me…we love everything you do!!!
Thanks so much Dianne!
The BEST chocolate cake ever!!! I made it and it was perfect. Thank you
Wonderful easy recipe👍, and it’s working . Thank you Nagy ♥️
You’re so welcome Victoria – N x
Hello, i absolutely love all of your recipes and try new ones regularly. Youre my favorite! Now, how can I convert the cake to cupcakes for temperature and time?
Didn’t have 2 cake tins so made cupcakes instead. Got 21 with the recipe, but honestly I could’ve tried for more if my pouring was better! Still delicious.
Wahoo! Great stuff Kim – N x
I don’t have vanilla essence will it still work?
Yes of course Brooke, just leave it out!
Love this recipe. Entered it into the local country show and it won me first place!
However… I first used 1 x 22cm pan and there was a complete overflow 😱. (Is that the correct size in your notes?)
Secondly, my tip to stop leaking springforms is to place a bit if paper towel underneath the baking paper, then close the pan over the two papers. Always works!
Hi Danielle, the recipe says to you 2 x 22cm pans – that’s the reason for your overflow! I’m so glad you loved it though – N x
Hi Nagi, actually under “Note 3 – Other pans”
It does say “or a single 22cm/9″ pan (40 – 45 minutes)”
That’s why I tried just the one pan, but alas it was just too much batter .
Oh sorry! How high was the pan you were using?
Just a regular 7cm high pan. I think it would need to be much higher!
Hi Nagi, I love all your recipes and especially this cake.
I am wanting to make it for my son’s birthday in a couple of days, so I really hope you can help me out and answer this before then.
Can you please help me convert this to suit a 30cm round tin?
Hi Heidi, I’d try 1.5 X the batter – and just watch in the oven (Check with a skewer and continue to cook until it comes out clean) – N x