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.
This is the most perfect chocolate cake ever. Thanks a ton.
You’re so welcome! N x
Your cake looks amazing and I am interested to know what you think about replacing sugar with substitute sugar as my husband is diabetic?
Hi Polly! I’m afraid I don’t know the answer to that, sorry!
Thank you for this very delicious chocolate cake. I used this recipe for a three layered 40th birthday cake with the added chocolate buttercream. It was loved by all and I was told how yummy it was!
You’re so welcome Mars! Glad it was a hit!! 🙂 N x
You’re so welcome Catherine! Glad you enjoyed it 🙂 N x
DO NOT MAKE THIS CAKE! IT’S DANGEROUS! You won’t stop eating it. It’s beautiful, moist, delicious, stupid easy to make! I made it late at night and frosted it the next day. Only thing, my frosting needed way more milk to make it into a spreadable consistency, other than that, followed the recipe exactly. My husband said it was the best choc cake he’s had in years, and I agree, it is SENSATIONAL, and believe me, I’ve made hundreds of cakes and cupcakes! My four children LOVED it also. THANK YOU for this wonderful recipe xo
Made this recipe using a 1.5L bundt cake pan,and it came out marvellously well!
The cake was moist,with a nice chocolatey flavour,and it tasted great even without the frosting!
Definitely going to try your other cake recipes as well 🙂
Whoot! Love hearing you enjoyed this so much Nara, thanks for letting me know! N x
Forgot to rate it. It deserves 5 star and more.
Made this for my daughter’s birthday to share in church and for such an uncommon cake (commercially uncommon) it was enjoyed by the kids. Thanks for sharing. Next time I’ll use 1 1/2 cups of sugar.
This is the BEST CHOCOLATE CAKE!!! I was actually out if vanilla the first time I made it, and so I added a 1/2 TBSP of red wine vinegar (always good in darker cakes like spice or chocolate). I also added about 1/2 a TSP each of clove and cinnamon. I liked it better the first time!! Going to try making the recipe in cupcake form today! Wish me luck!! This cake is so moist, and the flavor is so rich! Add that to the easy prep, and it’s a recipe you can’t go wrong with!! Thanks fir the recipe!!
Hi Nagi,
Your recipe looks delicious and I was just trying it out when I noticed that the plain flour quantity didn’t seem right. If 1 cup is 250 ml then how is 1 and 3/4 cups of plain flour equivalent to 265 gms ? Could you please clarify ?
Hi Aparna! It’s because weight and volume are two different things. 1 cup of flour = 150g, not 250g 🙂 250ml of water, on the other hand, does equal 250 g 🙂
It’s so delicious and super moist. Highly recommended. No need to try any other recipe.
Thanks Nagi.
I baked this for my fiancé ‘s birthday on the 7th of July. I freeze it because my plan was to frost it on Friday. Too late for me to read the notes that it’s not ideal to freeze it. I made 3 pcs of 6×2 so that I can have a tall cake
What will happen to my cakes now ?
😮
Got lot of compliments. A colleague even requested a cake for her birthday 🤗merci!
That’s terrific! So pleased everyone enjoyed this Mary – N x
Thanks for the recipe it made my cake a hit 😀
About lining the pan, would this work? Piece of baking paper, you put it under the tap, wet and shrinki it to a ball with your hands. Then you put it to the pan so that it covers the bottom and sides, this one peace shrinked paper. I think it should prevent any leaking. I first found out this method looking at Jamie Olivers program but I have not tried this to cakes but for other projects.
Yes, That’s a great idea I do it all the time
That sounds clever! I haven’t tried it myself 🙂 Love to know if it works! N x
Hi, if I want to do this recipe but in 2x 6inch round pans. Should I stay with the same measurements as the receipe but bake them for longer as there will be more batter in the tins?
Hi Nagi, love all your recipes! A quick question, would you suggest substituting some or all of the white sugar in the cake with light or dark brown sugar to give it a slightly more dense flavor? I am just wondering if that might affect the texture, consistency and cooking time negatively given that brown sugar expands more but i love the flavor of brown sugar!
Would it be better to use buttermilk or stick to semi-skimmed also is it weighty enough to cover with fondent icing ?
Hi Helen! I’m not sure what buttermilk will do to this recipe, sorry! 🙂 N x
Hi Nagi
Thanks for the fabulous recipe. My son are two serves of his birthday cake. Just wondering if I were to make these cupcakes, how long would you recommend I bake them for?
Julia
Hi Julia! I’d say 22 – 25 minutes 🙂 Happy birthday to your son! N x
hi l would love to make this cake but my problem is my tin is a 12inch tin and am not sure of the quantities of the ingredients for the tin pliz help
Hi Vimbai – please see notes for other tin sizes! 🙂
Nagi I’m so glad I discovered you through insta! Made this tonight for guests tomorrow and it’s almost gone! Moist, great texture and balanced. Cannot wait to try more of your non-fail recipes…you put a lot of work in them and the results speak for themselves 😊
That’s terrific to hear Mish! So glad you enjoyed this! N x
Hi nagi
Just wanted to say WOW this cake is amazing so moist so easy and oohh so chocolatey “I’ve tried so many different recipes over the years” nothing comes close to how good this turns out every single time I make it “and I’ve even halved the recipe” put it in a microwave safe dish with a lid cooked it on high for 5min and omg yum quick and easy moist microwave dessert cake with custard… Thank you so much for sharing this Xx
That’s so great to hear Amanda! Thanks for letting me know you enjoyed this! N x
Could I replace the boiling water with hot coffee to inhance the chocolate flavor?
That’s a terrific idea Lara!!