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.
I don’t know whether to be happy or upset with this recipe because it’s so good we can’t stop at one slice 🤤 Nagi is my go to for most recipes, as every one I’ve tried, is AMAZING! Highly recommend 👌 So easy to make, yet so delicious you’d think it took a lot of work! So glad I found her!
My daughter and I just love baking together, and we love to use your recipes.
You’re the best
Kind regards, Stephanie and Emma
I made this yesterday && it is FANTASTIC. That FROSTING is a beauty. I did 2x frosting, instead of 1.5x bc my cake decorating needs work and I wanted to eat some plain out of the bowl. SO SO GOOD!!
So impressed! Easy to make, and the cake turns out delicious. This recipe is my new go-to chocolate cake recipe. The buttercream frosting recipe was a good match too.
This is one of the easiest and tastiest chocolate cakes I’ve ever made. I needed a big cake for a 30 th birthday so I used the 9” cake tin recipe but put all the mixture into a 10” cake tin and cooked for a bit longer. Came out perfect. Baked another and iced them together with buttercream, ganache then mirror glaze. Amazing!! Thank you Nagi
I have made this twice now. The first time I made with the frosting linked in recipe. Everyone loved it and said it was delicious.
Second time I filled with raspberry jam and cream and used standard chocolate icing wuth a but extra cocoa. It was honestly next level.
But the cake itself is super quick and easy to do. It is moist and delicious, and everyone will love it.
This is by far the best chocolate cake I have ever made. Moist, fluffy and goes perfect with your buttercream icing! Thank you!
I made this for my son’s birthday. It was absolutely delicious! It took a little longer in the oven but it was so moist and delicious! Definitely a keeper!!
You weren’t kidding about how moist this cake is! I made it for my brother’s 50th and it tasted just as good a few days later.
I made this cake in 2 square pans. Made 2 batches.
Everyone LOVED this cake. It is so tender and it’s not too sweet but plenty chocolatey!! I made for my grandsons Birthday cause he requested all on chocolate cake. ALL of the kids ate the whole piece (cake and icing) you know how kids only eat the icing.
I did make a boo-boo on one layer but it tasted just fine but different texture more spongy!
My oven wasn’t ready yet and I poured the hot water in the batter and it sat a few minutes and I knew it was gonna be a problem. Everyone said it tasted great it will change the look of the cake and texture. That being said, it’s Christmas and it was requested to make it . (Not a typical Christmas dessert)
Thank you for sharing the recipe and so many details.
This is hands down the best cake I’ve ever made! I used a 9” spring form pan and made sure to line it with parchment paper. While the cake was baking I made the chocolate buttercream and despite not having quite enough vanilla extract or cocoa powder it turned out delicious. I think I ended up cooking the cake a few minutes extra until the middle passed a poke test. Perfect fudged chocolate cake. 10/10
Moist, light and full of flavour. Will definitely use again.
I have made this twice and both times excellent. The cake is so moist and delicious. I used Ghirardelli cocoa and the chocolate flavor is amazing. I made it for a friends birthday and he said it is the best cake he has ever had and I have to make this cake every year for his birthday. It was a huge hit.
tried the recipe and it was great! 5 stars!!!
I absolutely love this recipe I have been making it since my eldest was a baby. For the last two years I have been making it for my youngest twos school birthdays. Although because there are a few allergies in regards to eggs and dairy I substituted those for coconut cream and applesauce. Still a big hit although this year I will also be putting them in cupcake tins lol
Hi Nagi and Dozer! I was just commenting to say thank you so much for this recipe. I am a budding teen cook and I entered this (uniced) in the local Agricultural and Pastoral show in the u17s. I got a blue ribbon! It’s moist and it rose evenly in the oven. I have both of your books and use them multiple times a week. Thankyou! Amity ❤️P.S. I love how you do RTM!
It was the best chocolate cake I have ever made . I love your recipes Nagi . Keep going
My husband and I are not fans of chocolate cake. However, I made this cake for his uncle’s birthday. One word: UNBELIEVABLE! We are both now chocolate cake concerts! This is hands down the best chocolate cake ever. I’ve made this three times since and every time is just as good! Incredible recipe and delicious results!
Best & easiest chocolate cake recipe! So moist & delicious!
I didnt make it, but my mother in law did. Luckily i kept the left overs (1/3 of the cake) so eating it daily. GOLLy its so moist and delicious, even better than box cake (which usually is great for beginner bakers without the precise measurements). 11/10 and keeps SO WELL!!!!!!!!!