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 i have a small oven. May i know if its possible to bake a taller cake in a smaller inch pan and then slice it into 2 layers?
Or.. is it that this cake is not easy to slice? Or make not cook thru if its too tall?
Thank u
Hi Hj, I talk about different pans in the recipe notes 🙂 N x
Thanks for replying!
I read it but was concerned cos if I fit the pans in 2 shelves (one third below), the bottom pan will be almost touching the base of oven and the top one is almost touching the top of oven.
is that okay?
Yikes, I only have SR flour??? Doable??
hi can i use this recipe for cupcakes? how many can i make with this? thanks😊
Hi Nagi, someone else below asked this too. Can I pour this batter as is into cupcake liners?
For me, it is yummy & chocolatey enough and I’m hoping to avoid the extra step of butter & chocolate in your Best Cupcake recipe. Hoping to make cupcakes tomorrow morning.
This cake recipe is fabulous! So yummy
Thanks for this delicious recipe, cake out perfectly and was easy to make. Will be a go to!
Wahoo! That’s great to hear Francene! N x
Made this for my Dad and my daughter’s joint birthdays this weekend. I swapped the milk out for coconut milk because he’s a bit intolerant of milk. It was amazing. Dad took some home, and mum messaged me saying he said it was the best cake he’s had in 55 years and reminded him of the cake his mum used to make. Paired with your wonderful slow cooked lamb for dinner, he had a fantastic birthday dinner. Thank you so much Nagi.
Hi just wanna ask if i use 11″ and 6″ Pan size.. What’s the exact measurement of all the ing.? Sorry for the trouble i just like your cooking style and recipes.. Thank u so much if you help me for this..
This is the third time I’ve made this cake, it’s THAT good! Thanks so much for your recipes — they never fail to hit the spot.
Thanks so much Angela! N x
Thanks for the recipe. I’ve made it 3 times now. But I use airfryer instead of oven. Taste really good, but always crisp on the upper cake and really high like muffin. So I had to cut the crisp upper and sides. I don’t know what is wrong. Maybe because bake it not in the oven?
Can I cut this recipe in half and make just one cake?
Off course you can. I made it by half recipe and baked it in 16 cm pan
Hi Christina.
Might be this help. During baking the cake, cover the tin with foil and make few pokes using fork. Bake at usual Remove foil and bake again for another 5 mins. Hope it’s help
Thanks Sun for your advice. I found that 180celcius on my airfryer is too hot. So cake will dome in the middle. I baked on 160 celcius and my cake is flat just like Nagi. So happy
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!
YUM! Love this John! N x
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.
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?
Hi Alicia, that will be fine – it will just be taller. Cook for approval 45-50 minutes. N x
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 🙂
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
That will work fine here Valeria! N x
Hi Nagi,
Could I use olive oil to make this cake instead of vegetable oil?
Thank you.
Hi Stephanie, I prefer neutral oils to not overpower the flavour of the cake – but olive oil will work. N x
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
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
Hey Nagi! I made this cake on the weekend. It turned out perfectly, especially with the chocolate buttercream frosting. So delicious, thank you!
You’re so welcome Kate! N x
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
Hi Swathi – I talk about different pans in the recipe notes 🙂 Enjoy! N x
perfect!
Thanks Natalie! N x
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☕🎂