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.
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
I’m so glad it was a hit Elise!
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 🤤🤤🤤🤤
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!
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
That’s great Veronica!
It is wonderful isn’t it
Nagi, your the best🌸
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
I haven’t tried to be honest Sarah, I’m trying to master the BEST chocolate cupcake – it’s on the cards – N x
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!