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.
Anji says
Amazing!
This has to be the BEST chocolate cake recipe ever! Made this for some friends and they loved it! It was so good and simple to make!
On my second attempt, I added some coffee in the boiling water which gave a lovely rich flavour to the cake too.
Thank you Nagi for yet another great recipe!
Sarah says
I love your site!! I used to be an avid baker but having had a baby, I just don’t have the time anymore to spend hours in the kitchen, churning out the good stuff.
Which is why this recipe is my go to base chocolate cake recipe. I just loaded it into my oven, with the help of a very eager 2.5 yr old.
I halve the recipe and use a great little pan I found at Coles of all places. Its a loaf pan with straight sides, 33cm x 15cm x 5cm. It takes about 24-26 mins to bake at 160 in my fan forced, super bloody hot and fast oven.
Your vanilla cake recipe is outstanding and simply incomparable – but this is a fantastic, super quick chocolate cake base recipe. Love it!
I have a half batch of milk chocolate ganache setting up on the counter as the cake bakes and I have to keep my beady eye on the little ratbag who is surreptitiously hovering, waiting for me to turn my back!
Thankyou for such a great recipe and a big kiss for Dozer!
Lucy says
Best cake I have ever made. Boiling water makes all the difference. I put it in for 30 mins instead of 35 and it came out perfect. 100% recommend
Shin says
Hey Nagi, I have a question: if I only have one 9-inch pan, is it possible to bake the entire cake in this pan and cut them into two layers later? If yes, how can I adjust the time and temp?
Marco says
Wooooow! I’ve baked this quite a view times and it never fails. Brilliant!!!! Best chocolate cake recipe out there and I’ve tried plenty
Thank you Nagi
Angela S says
I have made this cake gluten and dairy free and no one even noticed! Great recipe. Thank you so much for sharing.
Joy says
Hi Angela! Wanting to do the same, did you just use a GF flour mix?
Magdalena says
I made the chocolate cake with your chocolate ganache recipe and mirror glaze. My first attempt at baking part cake and it turn out pretty great!
But I am wandering where did I go wrong as the cake itself wasn’t as moist as it was after I baked it (made everything day before and assembled, followed all 3 recipes step by step, kept in fridge overnight).
Lindi says
Made this as a single layer cake and it was incredible. One of the best chocolate cakes I’ve ever eaten. I froze it overnight to make frosting it easier.
I served it for my husbands birthday and everyone loved it. After a day or two I stored the leftovers in the fridge. I just finished the last piece 13 days later and it was honestly just as good as the day I made it. Thank you for the amazing recipe!!!!!
Fiona says
Hi Nagi,
Thanks for sharing this recipe with us all!
I would like to use this in a little rainbow / cat silicon bake form for my daughters birthday.
Will that work and do you have to double it or can you just bake one??!
Thank you 🙂
Blitzo says
Hi there, thank you for this post. After I read the whole contend I got an idea how to bake chocolate cake. It’s perfect for my sister’s birthday.
Ebony says
Nagi, silly question but essential to know to pull off my sons 3rd birthday cake haha!
How high roughly does this cake sit once iced?
G says
Cake was wonderful. Going to make it again. Can I substitute NF milk instead of whole milk?
Ade says
I just made the chocolate cake with your chocolate buttercream frosting recipe, and it is divine. My first attempt at baking after a very long time and I’m so glad I came across your recipe. Amazing 👏🏾👏🏾
Gemma says
Smashed it again,Nagi!
Cece says
This chocolate cake was insane. As in, I’ve searched for years to find THE chocolate cake…and now I’ve finally found it. So absolutely delicious, wonderfully moist. I added a tiny bit of instant coffee to allow the cocoa to bloom, and then filled the center with fresh whipped cream mixed with raspberry jam. My uncle, who never has seconds, went back for more. Nagi, you are a godsend.
Lexi says
The best cake I have ever eaten
Nagi says
Woo hoo! Thanks Lexi! It’s one of my favourites too!! N x
Jacqui Hives says
Another RTE amazing easy and perfect recipe!
Pam says
Hi Nagi,
Love, love, love this cake…..
would this work with gluten free flour ?
Thanks
Amaan says
Hands Down one of the best Chocolate Cake Recipe.
Thank you for Sharing.
Nagi says
I am glad that you liked it Amaan!! N x
Joli says
Made excellent cupcakes! How will this recipe hold up as a 3 layer cake?
Nagi says
It’s perfect as three 8 inch layers! See the notes under the recipe for bake times! N x