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.
Could this cake be covered in fondant or is it too tender?
Hi Delaney, it’s a light cake but should be ok covered in a thin layer of fondant over the buttercream – N x
Love 💕this chocolate cake recipe and other recipes of yours. They turn out and taste brilliant. You are my go to girl for when i want to try something different and keep making ones i have already tried. You are the best. Thanks so very much 🌸
Woot! Thanks so much Deb!
Hi Nagi Making this cake today for my husband’s birthday, it was his particular request. Over the years I must have made this cake 50+ times. Always a winner
It is wonderful isn’t it
Nagi, your the best🌸
That’s great Veronica!
Hi nagi,
I absolutely love your recipes! Just wondering is it possible to make it with butter? I adore the taste and smell of buttery baked foods
Hi Christina, I find oil better in this one to keep it moist – N x
Hi Nagi, love this recipe so easy to follow. However, I only have selfraising flour at the moment. Would it work fine? Do I need to adjust the baking powder and baking soda? Thanks so much!
Ps. Please post more dozer stories! I love him! 🥰
Hi Mia, you could use the self raising, just reduce the baking powder & bi carb to 1/2 teaspoon – N x
Dear Nagi, I’m so happy I came across your blog a couple years ago! Any time I need a bullet proof excellent recipe, I just need to look on your website. The same was with this chocolate cake. Cake baking I always do at night, also this week, when my boy turned 9, was not an exception. Suddenly, shortly before midnight I realized, I would need a chocolate cake. Not long hesitated, googled Nagi, baked an easy chocolate cake which turned out just perfect – juicy, sticky, “chocolaty”. Made it in a tiny 15cm form, adjusting the baking time. Kids loved it and ate a whole thing in no time! For my taste I would need to search for a bit lighter and not that sweet icing. Thanks Nagi, again! (Also your poppy seed dressing strawberry salad was a hit!)
That’s awesome Liene, I love hearing what people think of my recipes ❤️
Cake was really moist and yummy . I used cake flour and only used 1 3/4 cup of sugar . I’m a new baker and this recipe was easy to follow and so yummy !
I’m so glad you loved it Cbj!
I have made this a bunch of times now… bless you for posting! It is now my go-to cake. I usually use boiling coffee instead of water, and i make it with a Creme de Menthe buttercream & ganache or ganache & raspberry preserves. My family loves it, and I was once told it was the best cake the person ever had!
I also really appreciate all of your comments regarding the directions. It is very helpful! Thank you so much!
WOah that’s such a great compliment, sounds divine!!
I made this a couple of weeks ago and everyone loved it, because I didn’t quite have enough cocoa powder I made it up with Milo but still beautiful. Ive been requested to make it again so theres one currently in the oven now
Oh that’s great Krissy! Enjoy!
Hi Nagi, was just wondering if you would suggest to bake it all at once or split it into 2 batches and bake one at a time if I only have 1 springform pan?
Hi Nagi,
I’m hoping to make a black forest gateau for my mother in laws birthday (her favourite!). Do you think this chocolate cake recipe would be good for that? Also any tips you’d give to an amateur trying to make a black forest (if you’ve made one before!).
Thanks!
Hi Sophie, I don’t have a Black Forest cake recipe just yet, I’ll have to add it to my list!
Hey this was an awesome cake thanks a lot. But if you dont put the coco powder will it be a vanilla cake
Hi Rachel, try my vanilla sponge cake if you want a vanilla cake ☺️
I attempted this cake last night into a number 7 tin, baked for 45 mins but the sponge is quite sticky and gooey this morning is that correct?
Hi Kelly, this cake is an incredibly moist cake, I haven’t tried it in any other shaped tins unfortunately – N x
i’ve made this once before and it was delicious but im wondering would it work as cupcakes
YES! I’ve divided in half made 1 square cake and 12 cupcakes. Then second time I made it made 1 round cake and 24 mini cupcakes- everything I put in I did a 10 minute check and added a few mins. All I mean ALL turned out delicious and the same. I’m so impressed!
I haven’t tried to be honest Sarah, I’m trying to master the BEST chocolate cupcake – it’s on the cards – N x
This was such a hit for Mothers’ Day! I used your buttercream frosting recipe and decorated with berries and icing sugar on top. What a treat! The only recommendation I would make on this is to add a teaspoon of espresso powder in the batter!
Sounds like you nailed it Monica! You could definitely add coffee if you like ☺️
Omg. this was the best cake i have ever made in my life i cooked it for mum on mothers day and she loved it i highly recommend making this cake thank you for sharing this recipe with me.
Woah what a great compliment, thanks Emma!
The cake is in the oven. I’m hoping it is as good as everyone is saying.
It so is! Let me know how it turns out Silinda ❤️
Tried your recipe for the first time and it came out awesome.. everyone loved the cake as I made single cake with this quantity…this is the first time I made chocolate cake as everyone in my family likes the plain cake so it was a very nice change… Thankyou
I’m so glad it was a hit!
Wouldn’t adding boiling water to the eggs cook the eggs before baking?
Hi Jessica, the boiling water blooms the chocolate, it works great and won’t affect the batter – N x
Absolutely. I have made this DEVINE cake twice in the past week and adding boiling water does not cook the eggs. The best chocolate cake recipe ever. QUICK…EASY…PERFECT !
Chocolate cake is my all time favorite and I can eat this cake everyday. I love making a variety of cakes but my love for chocolate cake is endless. Thanks a lot for sharing such a scrumptious recipe with us.
Cheers
Raushan
You’re so welcome Raushan ❤️