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.
Hi can I use sunflower oil instead vege one?
Thanks for this recipe. I made as one large square cake as a children’s birthday cake and all three children declared it the best chocolate cake ever. They never want another bought cake. Bonus was that it was so easy to make. I am an avid follower if your site and it is my go-to for new ideas.
This is a beautiful cake, once I decorate with your chocolate buttercream frosting can I put it in the fridge? And how long will it keep? Thank you.
Hands down best chocolate cake recipe on the internet! Soooo easy, I had all the ingredients in fridge & pantry, cake is moist and it tastes amazing! I love the fact that all I had to do was whisk and not take out my mixer! I divided the batter between two 7inch pans and with my fan forced oven on 160 it took an hour to bake both together. Love it!
Omg thank you so much for this. I come to your site when I need something good to cook and you never fail with your recipes. I made this for my boyfriend’s birthday, and wow, amazing. I can’t thank you enough 🙂
Can this be halved?
Yes it can Anni – so you’ll only need one pan. N x
What can I use instead of cocoa or vanilla? Thx
-Young Baker
Hi Mr Young Baker – you need the cocoa in this recipe sorry, it’s what makes it a chocolate cake 🙂 N x
Oh but what can I use for the vanilla then?
Thx
P.s. I am a girl.
Hello Nagi, I don’t have any milk so can I subs with cream? Thanks
Hi Kelly, yes you can! Use 1/2 cup cream and 1/2 cup water to make up the 1 cup of milk 🙂 N x
I really enjoyed it
Thinking about making this for a Harry Potter bday “Quidditch” cake. Would do the 9×13 version, so there is a large playing field for decorations. Do you think one could add mint extract or something? considering green frosting for decoration, and thought chocolate mint might be a fun variation. Would that mess with the consistency?
Loved it! Readily available ingredients, really quick to make and tastes amazing!
Thank you Nagi
Hi Nagi, I’ve baked this previously and it is so good and easy. I was wondering if I could use the same recipe for a Swiss roll, to make a Christmas log cake. Do you think it will hold up? Thanks!!
Hi Joycelyn, I haven’t tried to be honest, Swiss rolls are usually a lot lighter so I’m not sure it would work. I’d love to know if you try though! N x
Hi Nagi
I made this a few weeks ago and it was brilliant. I then made it yesterday and it sunk in the middle? Is it a problem if I use Gluten Free flour? Not sure what flour I used the first time! Love your site.
Hi Julie, yes if you used gluten free flour that would be the problem. It doesn’t work in this recipe sorry! N x
is there any way I can put less sugar in the cake? Two cups is simply too much for me.
Hi Julia, it may affect the consistency sorry! N x
I made this yesterday to treat my kids and it was the best cake I’ve every made. The cake is super moist and like you said the easiest cake to make. No drama of beating it and so quick.
I used ready made icing as I didn’t have the time to try out the one your recommended. All in all, happy kids = happy mum.
Perfect!!! N x
How is this for mini cupcakes?
Best chocolate cake ever!! I halve the recipe and just cooked one 8inch cake. So good! I add a tsp of instant coffee powder and pair it with your chocolate butter cream and it’s perfect! Thank you
Perfect Ruby, sounds like you nailed it!! N x
This is ridiculously easy and very moist and delicious!
My only mistake was giving the recipe to all the people who asked and now my secret is out.
The hardest/dirtiest part of the whole thing is the buttercream.
I Nagi I made the cake on the weekend and put cream into the middle and a chocolate ganache on top and everone loved it Thank you
can i use one springform pan an if so how long do i bake the cake for
Hi Ebrahim – I talk about this in the recipe notes – N x