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, afternoon teas or to take to gatherings. For a richer, fudgier chocolate cake, try this Chocolate Fudge Cake.
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 blog 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
My friend Jo from Jo Cooks calls this the Lazy Ass Chocolate Cake. And rightfully so, because 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
Chocolate Cake
WATCH HOW TO MAKE IT
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Chocolate Cake
Ingredients
- 1 3/4 cups / 265g plain / all purpose flour
- 3/4 cup / 55g cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups / 440g white sugar (Note 1)
- 1 tsp salt
- 2 eggs (~55-65g / 2 oz each)
- 1 cup / 250 ml milk (low or full fat)
- 1/2 cup / 125 ml vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup / 250 ml boiling water
Chocolate Buttercream Frosting
- 1 1/2 batches Chocolate Buttercream Frosting (slide scaler on recipe)
Instructions
- Preheat oven to 180C/350F (standard) or 160C / 320F (fan/convection).
- Read Note 4 regarding shelf positions.
- Grease 2 x 22cm/9" cake pans with butter, then line the base. (See Note 3 regarding 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:
This works great in a bundt pan (50 minutes) or a single 22cm/9" pan (40 - 45 minutes). The original Hershey's recipe also suggests the following pan sizes which I have not tried myself:
* 13 x 9 x 2" / 33 x 22 x 5 cm rectangle pan, 35 - 40 minutes
* 3 x 8" / 20cm round pans, 30 - 35 minutes Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle. Line up the pointy end with the middle of the cake pan, then snip the end off at the edge of the cake pan. Unfold and voila! A near perfect round cake pan liner that fits your pan perfectly! 4. BAKING / SHELVES - If your oven is large enough for both cake pans to be on one shelf, place the shelf in the middle of the oven. If it's not large enough, put one shelf 1/3 of the way down the oven, then the next shelf below it (check to ensure cake pan fits). If cakes are on separate shelves, take out the top one at 35 minutes per recipe, then move the bottom one up to the top shelf and bake for a further 5 minutes. 5. I turn the cakes out upside down so the flat base becomes the surface used for frosting. Flat surface just looks nicer when you cut into the cake! This cake comes out pretty level, but if you want to be extra neat, feel free to level the cakes using a serrated knife. 6. EASTER DECORATIONS as pictured in post and in the Easter Recipes post: baby chicks $2, speckled chocolate eggs and shredded paper all from Woolies. Chocolate basket made as follows: blow up balloon to the size you want the basket to be, place with tied end down in a rice bowl or something it fits in. Melt baking chocolate in microwave (about 1/2 cup chips/buttons), then transfer into small ziplock bag. Snip corner, then drizzle chocolate over exposed half of balloon. Let set in fridge, then carefully release air from balloon. Voila! Chocolate basket! Fill with shredded paper, eggs and chicks. 7. STORAGE: Keeps in an airtight container for up to 5 days and is still lovely and moist. Refrigerate if frosted and it's very hot where you are. Freezing not ideal because it's such a moist cake that it makes the crumb a bit wet so while it still looks like cake, when you eat it the texture is almost like chocolate pudding cake. Still tasty, just not as cakey as it should be. 8. DIFFERENT COUNTRIES, different measures - This recipe will work with cup measures whether you are in Australia, US, Canada or anywhere else in the world (except Japan, please use weights provided). Measuring cup sizes in the US and Canada are slightly different to the rest of the world, including Australia. While for most recipes, the difference is not enough to affect the outcome of the recipe, for baking recipes, it can mean the difference between success or an epic fail. I always test my cakes and cookies using both Australian (rest of world) and US cups to ensure it works for both. Usually it's fine, such as this Chocolate Cake (either recipe has enough flex and/or difference is relative across the ingredients). If not, I provide ingredient measures for different countries (such as these Chewy Oatmeal Raisin Cookies). 9. Nutrition is per serving, cake only, assuming 12 servings.
Nutrition Information:
LIFE OF DOZER
Dozer vs tiny toy chick.
Chick won.
Hi Nagi, I was wondering if you could sub melted butter for the oil?
P.s I looove your chic chip cookies, they’re a new family favourite!
Thanks
Hi Theresa, you can – although I prefer oil as this is what keeps the cake super moist!
Hi my cake sunk in om the middle about half way through baking, raised well and doubled then all of the sudden… Flat.. What did I do wrong?
Hi Sherece, sinking can be caused by a few different things – rising too quickly, cooling too quickly, expired baking powder, the oven temp etc. Can I ask what type of oven you were using? N x
Hi there,
What could I use as a substitute for baking soda ( in Ireland ). Thank you.
Hi Sarah, you need the baking soda in this one to give it that extra lift – it’s also down as bicarbonate soda – N x
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!
Also, is caster sugar better for this recipe?
Actually, the caster sugar is ok, but I am still wondering about the cocoa powder.
Hi Nora, you need the cocoa powder for this one 🙂
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!
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