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,
Mike here , in St. John’s NL, Canada.
Just put your Every Day Chocolate Cake in the oven.
I am intrigued by it’s simplicity and have high expectations for the outcome. It may be a replacement to my Devils Food Cake which is a lot more fussy to build. The grand kids will be the judges! Fingers crossed! BTW it’s spring here almost directly under you!
You’re right! Perfect. Moist in fridge for several days. Last piece went home with my grand daughter. I will confess to store bought chocolate icing and hope I can be forgiven this once. It will not replace the Devils Food however we will enjoy chocolate cake more often with this great recipe!
Oh keep me updated, I’d love to know what you think!
Cake was yummy. I used one 22cm pan but it took a lot longer to cook than in the notes, was worried it was going to burn.
Hi Nichole, it would of taken longer because this recipe is based on using two pans. I’m glad you liked it!
Hi Nagi. Thanks for posting a Chocolate cake that I don’t have to go & buy a block of chocolate for everytime as I have every other ingredient in cupboard, was going to make your Chocolate Fudge cake but this looks easier, & as for it staying moist for 4/5 days it’s UNHEARD of in my house 😂😂 Btw I made your Irish Guinness stew & my son loved it also made the Soda bread with the combination of two flours which did give it a nice nutty flavour. 👍
Thanks so much for the awesome feedback Jennifer!
Hi Nagi! Have you tried this batter for cupcakes?
I haven’t Katie but it should be fine!
I had to try and they are just as good as the cake! 😀
Oh my gosh this cake is AMAZING. I used self raising flour instead of plain flour and the baking soda and powder. So so good, and super easy
Wahoo, I’m so glad you loved it Kylie
I’m sure it was me not the recipe but it just didn’t work out for me, the cake is sad and flat and I’m not sure where I went wrong 🙁
I’m so sorry to hear that Alexandra, that’s not right at all! Did you use bi-carb & baking powder? – N x
It’s a really great recipe my family love it I use this for my kids birthday now
Really great recipe it’s what I’m using for my kids birthday cakes now
Hi Nagi,
Would this cake be suitable to cover with fondant?
Following. I am wanting to do the same thing 🙂
Such an amazing recipe! and also you have shared the video to catch quickly. Thank you Nagi for sharing your blog with us!! waiting for your next blog.
Thanks so much Allen!
HI Nagi
Would this cake work in a 12 inch pan?
Hi Alex, if you do these in 2 x 12″ pans, the cake will be much thinner and not as tall, you’d also need to reduce the cook time down as they will cook quicker – x
Such an amazing recipe! It turned out great, even with my mediocre baking skills. Thankyou Nagi!!
This recipe is so easy, anyone can do it!!
It looks fantastic. Would it be possible for you to share a mini chocolate cake recipe (like a 5-inch round pan)? Thank you
Hi Cotton, you can adjust the servings (which will adjust the amount of ingredients) using the slider bar. I’d reduce to 5 serves and cook the cake for about 20 minutes and check to ensure it’s done – N x
Hi Nagi,
Thank you so much for the reply 🙂
So easy to make.
I did a coffee buttercream frosting instead and it was yummy.
Woah that sounds delicious!
Super moist, very good crumb and no bitter taste from the baking soda. Perfect! I used Ghirardelli premium cocoa which made the cupcake intensely dark and flavorful. My family loved it!!! Will make another batch to share with friends ❤️
That’s awesome Lani!
This is a moist, chocolatey cake and so easy. I used a Bundt tin and it rises high. I cut the bicarb to 3/4tsp as the tasting bicarb is a bit off putting. Beautiful, lofty cake!
That’s awesome to know it worked out in the Bundt tin with less bi-carb. Thanks so much for the feedback! ❤️
I used this chocolate cake recipe for the first time for making a Friend’s Birthday Cake. It tasted amazing and stayed so moist and delicious for days.
the best chocolate cake
I have now made this chocolate cake as a regular part of my catering for many occassions. I have also shared the link to it with so many others. I alternatively use coconut oil and it makes the chocolate flavour pop. And is super moist, i always have one in the freezer for last minute dinner parties.
This chocolate cake is amazing 👍 I made it for my birthday. Extremely easy. Has an incredible rich chocolatey taste. Awesome !
I’m so glad you loved it Charmane – Happy Birthday!!