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.
just wondering is there a vanilla version of this cake? or could i just take out the cocoa and add vanilla extract?
Hi Maria, no not quite – although I have a vanilla sponge on my website that’s amazing!
I made this cake two times in last 10 days and both the time succeed. the results are unbelievable for me. because I had never made any cake before this.
That’s awesome to hear Ritika!
It is a great recipe to make a celebrate a birthday. My dad birthday coming soon. Thank you so much for sharing this recipe.
I made this cake for my son’s second birthday (turned it into a construction cake) and it was absolutely delicious. Easy to make, perfect texture and so moist. Everyone loved it! Thanks Nagi 😊
Wahoo, perfect Sarah!
Hi Nagi, this cake looks great – wondered if you’ve tried it with a non-dairy milk like almond or cashew or if you think that would work? Have a child with a dairy intolerance coming to my son’s birthday and would love to make a cake that he can enjoy too! Thanks 🙂
Hi Katherine, I haven’t tried it but I imagine it should work just fine – N x
This is my go to chocolate cake, however in recent attempt I have substituted the white sugar for brown sugar as I thought it would add more depth of flavour.
Do you see any negatives for using brown sugar? I don’t see any issues, but wonder whether it changes the structure of the cake 🤔 I can’t remember what it was like with white sugar so thought you would know the science behind it.
Also I was thinking about trying this recipe with cake flour. Thoughts?
Thanks!!!
Hi Tiff, you could definitely sub with cake flour – I haven’t tried with brown sugar just yet so I can’t give you the exact quantity required!
Lorraine I don’t know if you have made this chocolate cake yet with the coffee Nagi is completely right ..use hot coffee instead of the water I am a baker and I use it all the time in my chocolate cakes ..and_________its a secret …it makes all the difference…. believe me
I haven’t made this yet, but I was wondering if I can use coffee instead of the water in this recipe
Sure could, it would be AMAZING!
Kindly elaborate how to use coffee instead of water.
Thankyou for amazing recepie.LoVE it!!!!
I love mocha anything…I think I’ll try that….THANKS!
Oh my goodness! This is the chocolate cake recipe I have searched for my whole life! Perfect texture – not too heavy like a mud cake and not too light like a sponge and wonderfully moist! Thank you Nagi.
I’m so glad you loved it Anneliese!
Hi Nagi, Is it ok to use a 23cm cake pan as having all sorts of trouble finding a 22cm pan?
That will be fine Leanne! – N x
ABSOLUTE BEST CHOCOLATE RECIPE EVER! I used this for my food tech assessment and she has absolutely nailed the recipe. So simple yet so good! The cake is SO moist it my mums favourite
Omg Nagi you have absolutely NAILED this cake recipe! It is THE best cake I have ever made. The icing is also the perfect mix, I often find them too buttery, too salty or too something but this is just PERFECT! Thank you!
Wahoo, I’m so glad you loved it Nicky!!
I’ve made this cake twice and is amazing! I’ve gotten so many compliments. Fantastic recipe!
Wahoo that’s great Alyce!
This is the ultimate best best best chocolate cake ever!!! Followed the recipe to the T and it was just divine my husband, kids and myself enjoyed every piece polished it off! Thank you this will be the only chocolate cake I’ll be making from now on!
Wahoo, I’m so glad it was a hit Deepthi!
❤️ Thank You! ❤️
I did not have enough for 2 cakes and the top was really lumpy but it was really good maybe next time I can fix it.
Hi Charlotte, sorry you had trouble here, sounds like something went wrong as there should definitely be enough for 2 pans! Did you accidentally miss any ingredients by any chance?
Omg. The best chocolate cake. Still lovely and moist a week later. I’ll defernatly make it again. Delicious !!!
It lasted a week??? I never have that issue here 🙊
Just loved the way u simplified the cake making process
Thanks Swati 🙂
I only have self raising flour at the moment, so can I still bake this by adding less baking powder and soda?
While this cake was baking, I could already tell it was going to be amazing…. Oh, the deliciousness that filled my house!!! It had me peeking into my oven window quite a few times!!
This cake was super easy to make! It is the moisteness (a word my husband and I like to use) cake I have ever made!!! Oh, and tasted!!! Haha…. This is my go to chocolate cake from now on! I will pass your recipe down to my children for sure! Two foe two recipes so far and looking for dinner recipes for today now!! Thanks! E
Just the best. I often make one small cake and a batch of cupcakes from this recipe! Just the best. I know this recipe from the cake picture on Google, I’ve used it so much. I’m gonna have to hand write it into my actual recipe book! It moves up the ranks! Thanks for a great recipe 🤤🤤🤤🤤
I’m so glad it was a hit Elise!
Such a yummy cake ! But for some reason the bottom part hard a chewy strip. Any tips on how to prevent this ? The cake is too good to be ruined by the dense chewy bottom strip.
Hi Kukie, that doesn’t sound right at all – did you make any modifications to the recipe by any chance??
Hi Nagi ! I used one cup of sugar instead of 2 and coffee for the boiling water.
Also , the top came out a little bumpy…Not flat and not a dome.. I really love this recipe so hoping to get some tips to get it perfect!
Hi Nagi ! I used one cup of sugar instead of 2 and coffee for the boiling water.
Also , the top came out a little bumpy…Not flat and not a dome. 😊. I really love this recipe so hoping to get some tips to get it perfect!
Oh my goodness!!! I have tried making so many chocolate cakes over the years and this one is the BEST. Absolutely loved it and it is by far the easiest cake to make. Nothing complicated about it. Tasted amazing!!!