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.
John says
Wonderful cake, easy to make, and delicious. Love how moist it remains for days. Frosted with my “secret” peanut butter frosting and it was incredible. Thanks!
Nagi says
YUM! Love this John! N x
Le says
Made this cake, delicious! I accidently set the oven to 160C but changed to 180 in the last 10 minutes and left it for an additional 10. I used a 22cm springform pan for 1 cake only. Also used a lot less sugar for the icing. Very delicious cake and will be making again.
Alicia says
Hi Nagi,
It looks great and I m excited to try this. But I only have an 8 inch cake tin. Can I pour the whole batter into it? How long should I bake it?
Nagi says
Hi Alicia, that will be fine – it will just be taller. Cook for approval 45-50 minutes. N x
Desiree Gibson says
Nagi, I made this yesterday for my partner’s birthday. Changed the chocolate buttercream for peppermint buttercream instead, as that’s his favourite flavour. A definite hit! Thank you, I’ve never bothered with making birthday cakes before, might do so now 🙂
Valeria Paglioni says
Hi Nagi, is it ok if I use cake flour/flour 00?Not sure if consistency will be different.
Thanks I love your recipes 😍😍😍 xxx
Nagi says
That will work fine here Valeria! N x
Stephanie says
Hi Nagi,
Could I use olive oil to make this cake instead of vegetable oil?
Thank you.
Nagi says
Hi Stephanie, I prefer neutral oils to not overpower the flavour of the cake – but olive oil will work. N x
Pam says
Hi Nagi
I have a question regarding the weight in grams required for flour for Australian measurements. I always thought 1 cup of plain flour in grams was around 128. Therefor, I thought it would be about 224 grams for 1 3/4 cups
Or have I got that wrong.
Thank you.
Pam
Nagi says
Hi Pam, 1 cup of flour weighs 150g here – if you’re ever unsure with my recipes, go by the weight measurement as that’s standard no matter where you’re located! N x
Kate says
Hey Nagi! I made this cake on the weekend. It turned out perfectly, especially with the chocolate buttercream frosting. So delicious, thank you!
Nagi says
You’re so welcome Kate! N x
Swathi says
Hi Nagi,
I’m very excited to try this n this is gonna be my 1st baking experience
Just one thing though, I only have 1 cake pan. Can I pour whole batter into it, bake it and cut it horizontally? Does the batter bake properly if I do so? Please reply
Nagi says
Hi Swathi – I talk about different pans in the recipe notes 🙂 Enjoy! N x
Natalie says
perfect!
Nagi says
Thanks Natalie! N x
Charli says
Love this cake! Made it for my brother’s 18th and quickly became a family favourite. I added a shot of espresso with the hot water and it really gave a great new flavour to the cake too☕🎂
Lena says
Can this cake be baked in a Bundt pan? If so, for how long?
Nagi says
Hi Lena, you can check the recipe notes and it’s all written there for you 🙂 N x
Sandra says
Love this cake Nagi and have made numerous times with great success – can I make same recipe with gluten free flour ?
Nagi says
Hi Sandra, I haven’t tried to be honest – would love to know if it works! N x
Scarlet says
This was a great recipe i made it on facetime with my friend because of covid 19 delicious
Nagi says
Oh I love this Scarlet!!!! ❤️
Ella💕 says
I love this cake so much! It is tasty, and so good. I don’t how to explain it and I am not even a good cook!
reza says
so good and easy to make. the recipes that i have seen are way too complicated and they don’t even taste that good, but this recipe was so easy to make and it was also very delicious.😍😍
Yam says
How long will it take if i steamit? Thanks
Nagi says
Hi Yam – I haven’t tried steaming it sorry! N x
Tasneem says
Hiiii Nagi:) excited to try this recioe today 🙂 i wanted to ask please how long to bake it for if im making cupcakes? Thank you!
Nagi says
Hi Tasneem – I haven’t tried this one in cupcake form as it’s a fairly flat cake – so you’ll get fairly flat cupcakes. I’d say 15-20 minutes in the oven should be fine but keep an eye on it! N x
Doris says
Hi Nagi, another outstanding recipe. I made this today for my son’s 4th birthday. I baked a full batch in an single 20cm pan. It rose a lot while I’m the oven, but it didn’t overflow….just. It ended up looking like a giant muffin!! 😂 I covered it with a cream cheese frosting. It tasted amazing! Moist not too sweet and you actually feel good after eating it, unlike some cakes which make you feel slightly sugared out. This one is a definite keeper for us! Thank you!
Dee says
If I could give this cake recipe 10 stars I would as it is off the Planet!!! Topped with the buttercream icing it is truly scrumpdiddlyumtous!!!!!
My family eye it off the moment it comes out of the oven, they hover like sharks and then attack once that icing goes on. I have to hide it and bring it out in portions!!! THanks NAGI another winner