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This Chocolate Cake recipe gives you *everything* you want in a chocolate cake: rich, decadent and chocolatey flavor that’s not too sweet, and an incredibly moist, fudgy texture. And it does all of that while being unbelievably easy – I am talking only 20 minutes of work, one bowl (almost), no mixer, basic ingredients (no sour cream!) easy. The cake gets its deep chocolatey flavor by blooming Dutch processed cocoa powder directly in boiling water, but you can use natural cocoa powder too. It is slathered with a simple 2-ingredient chocolate ganache frosting.
“The best chocolate cake recipe EVER! It was so moist and tasted so delicious, perfection. It was so easy making it , didn’t need much time and simple hand whisking. Try it!”
– Abi, ★★★★★
I created this recipe 3 years ago trying to simplify my Chocolate Malt Cake, and the result blew me away. It was the easiest chocolate cake I had ever made (a bold statement, I know!) but didn’t compromise on flavor or texture. After perfecting it over dozens of trials, it has become my quintessential, foolproof chocolate cake recipe. It’s my go-to any time I want a great chocolate cake without a trip to the grocery store 😉 And if you want a vanilla version of this chocolate cake, check out my Velvet Vanilla Cake recipe!
What makes this cake so easy
I believe this cake is as beginner friendly as possible and takes only 20 minutes of active work, assembly included. Here’s how:
- No mixer, 5 minute batter in a bowl: You don’t need complicated steps or a mixer to make this cake batter. Ingredients can be used straight from the fridge, and because we use oil instead of butter, a hand whisk gets the job done
- Homemade buttermilk as the dairy: A simple mixture of milk and vinegar (or lemon juice) makes the buttermilk for this cake – no need to purchase real buttermilk or sour cream. The homemade buttermilk adds fat and acidity, which helps the cake rise
- No vanilla: This is deliberate, not an oversight. I want the chocolate flavor to be the star of the show, and that means one less ingredient to worry about
- 2 ingredient chocolate ganache frosting: Instead of a chocolate buttercream, which requires a mixer and is often too sweet and grainy, I use a ganache. It’s simple, silky smooth, easy to spread and perfectly chocolatey
My secret for a deep chocolate flavor
My recipe does one thing differently from others: not only do I use Dutch processed cocoa powder for its smooth flavor, I bloom it directly in boiling water before adding it to the batter. This concentrated contact intensifies the chocolate flavor and aroma much more effectively than the typical approach of adding hot water to the cake batter at the end. Don’t worry, though – if you can’t get your hands on Dutch cocoa powder, natural 100% unsweetened cocoa powder works too.
Step by step photos
Let’s talk through the very simple process of making this easy chocolate cake with photos to help you visualize everything (full recipe is in the recipe card below).
Start with the ganache. Melt the cream and chocolate in 15 second increments in the microwave until smooth.
Cover and let cool at room temperature until thick and spreadable.
For the cake, add the dry ingredients except the cocoa powder to a bowl (I recommend sifting to remove lumps) and whisk to combine.
Add the eggs, oil and homemade buttermilk.
Whisk gently until no lumps of flour remain.
Separately, mix the cocoa powder and instant coffee with boiling water to bloom to cocoa powder and bring out its flavor and aroma.
Add the bloomed cocoa mixture to the remaining batter.
Whisk gently until just combined; taking care not to over-mix. It will be a runny batter!
Divide the batter evenly between 2 8 or 9″ pans.
Bake until just cooked; avoid overbaking as it can result in a dry texture.
Once cooled, trim off the domes from the cakes. Carefully place one layer on a cake stand and add ganache on top.
Spread the ganache evenly. Add the second layer and spread the ganache all over.
3 musts for a thick, smooth chocolate ganache
Ganache is the easiest frosting you can put on a cake as it is made with only 2 ingredients: chocolate and cream. However, some common mistakes can result in a grainy, lumpy or split ganache. Here are 3 tips to perfect it:
- Use the right kind of chocolate. You need semi sweet chocolate, or a mixture of milk and dark chocolate, for this ganache to firm up to a spreadable consistency. If you use all dark, it will be too firm. If you use all milk, it won’t thicken enough
- Make sure not to overheat the chocolate. The foolproof method is to heat the cream and chocolate in a double boiler (over a pot of boiling water), but you can also microwave in 15-20 second increments until the chocolate has just melted. Overheating can cause the chocolate to seize up and result in a grainy texture
- Let it set at room temperature. I know patience is hard, but this is the best way to cool ganache to the right consistency. Refrigerating will cool it too quickly and firm up at the edges, which will then create a lumpy texture. Cool it at room temperature for 1.5 to 2 hours, stirring gently every 30 minutes, and it will thicken up beautifully
Want an extra shiny ganache frosting like you see in the pictures? Use a blow dryer on the cake! Ganache can become duller as it sets, but you can use a blow dryer on the lowest setting, held at least 1 foot away at an angle, to gently warm it up so it becomes shiny again. Don’t spend longer than 10 seconds on a section, though.
Scaling this recipe
This recipe as it is makes a double layered 8″ or 9″ chocolate cake, but you can easily scale it according to your needs:
- Divide each cake layer into 2 to get 4 total layers, and double the amount of ganache for a more frosting heavy cake
- Halve the quantities to make a single layer cake as pictured below
- Bake in a 9×13″ pan with the same quantities and turn it into a sheet cake
- Use the batter to make cupcakes instead (baking time will depend on the size)
Final tips before you make it
- Weigh the ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon. If you don’t have a scale, fluff up the flour and cocoa powder with a fork before adding to a measuring cup and leveling off. Never stuff flour into a measuring cup as you will add too much (which means dry cake!)
- Always sift the flour and cocoa powder! Cocoa powder, in particular, can be lumpy if not sifted
- Never overmix the cake batter. Always whisk gently and only until the ingredients are combined. Overmixing develops excess gluten, which can make the cake dense and tough
- To get the baking time right, check with a toothpick inserted in the middle of the cakes around ~20 minutes. It should have light, moist crumbs on it (no wet batter). If there’s wet batter, bake longer. If it’s completely clean, the cake is overbaked and may be dry!
- Let the cakes cool down for 10-15 minutes before you remove them from the pans. This is very soft and moist cake, and trying to handle it warm can cause it to break
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Ingredients
Cake:
- 2 cup all purpose flour (260g)
- 1 1/2 cup granulated sugar (300g) – caster or superfine sugar work too
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (130g)
- 1 cup homemade buttermilk (240g) – make your own by mixing 1 cup milk (240g) + 1 tbsp vinegar, or use store-bought
- 1/2 cup Dutch processed cocoa powder (50g)
- 2 tsp instant coffee – can be reduced to 1 tsp or omitted entirely
- 1/2 cup boiling water (120g)
Ganache frosting:
- 1 cup heavy cream (240g)
- 300g chopped semi-sweet chocolate – I use a mixture of dark and milk chocolate
Instructions
Ganache frosting:
- Start with the ganache so it can cool while you work on the cake. Add the cream and chocolate to a microwave safe bowl, and microwave in 15-20 second increments, stirring in between, until the mixture is warm and the chocolate has almost melted. It should continue to melt in the next 1-2 minutes. If it isn’t fully melted, microwave for another 10-15 seconds. Make sure not to overheat the chocolate as it can seize up
- Cover the bowl with a plate and rest at room temperature for ~1.5 to 2 hours, stirring gently every 30 minutes, until the ganache has thickened to a spreadable consistency*
Cake:
- Pre-heat your oven to 350F (conventional) and prepare 2 8″ or 9″ cake pans with parchment paper and butter / oil
- If making your own buttermilk, mix 1 cup milk with 1 tbsp vinegar, stir, and set aside
- Mix the flour, sugar, baking powder, baking soda, and salt in a bowl until well combined. I recommend sifting the flour to make sure there are no lumps
- Break in the eggs, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together and no lumps remain. Take care to mix gently
- In a smaller bowl or cup, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
- Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined. Do not overmix as that can result in a tough, rubbery cake. The batter will be runny, that’s totally fine!
- Divide the cake batter evenly between the prepared pans
- Bake at 350F for about ~20-25 minutes for 9″ pans, or ~23-28 minutes for 8″ pans, until a toothpick inserted into the center comes out with light, moist crumbs attached (no wet batter), and the cake springs back when gently poked. Avoid overbaking as that can result in a dry cake
- Let the cakes cool down for 10-15 minutes in the pans, and then carefully turn them out onto a wire rack. Trying to handle the cake while it’s still warm can cause it to break, so be careful!
Assembly:
- Once the cakes and ganache have cooled, it is time to assemble. Use a serrated knife to carefully trim off the domes from the cakes and make them even. Place one cake on a serving stand or turntable, and add 1/3 of the ganache. Spread it evenly with an offset spatula
- Add the second layer of cake on top, and cover with the remaining ganache all over, using the spatula to create a “brushed” rustic finish. If you want to avoid getting crumbs in the frosting, apply a thin crumb coating first, chill for 15 minutes, then apply the rest of the ganache.
- Serve & enjoy!
Video Tutorial
Notes
- Egg substitute: Eggs help emulsify the batter and give structural integrity to the cake, so I don’t recommend skipping them. However, if you want an egg-free alternative, try flax seed eggs instead (1 tbsp flax seed powder + 3 tbsp water to replace every egg)
- Buttermilk: I always make my own buttermilk by mixing 1 cup whole milk with 1 tbsp vinegar or lemon juice. It will look clumpy, don’t worry. If you have sour cream or store-bought buttermilk on hand, you can use that instead
- Cocoa powder: I strongly recommend Dutch processed cocoa powder for the best results, but you can use 100% unsweetened natural cocoa powder with no other alterations needed
- Instant coffee: A small amount of coffee amplifies the chocolate flavor, and can’t be tasted separately. If you don’t have instant coffee, you can replace the 1/2 cup boiling water with 1/2 cup hot brewed or pressed coffee, or skip the coffee altogether
- Chocolate for ganache: The ratios in this ganache are specifically for semi-sweet chocolate, or an equal mixture of milk and dark chocolate. I don’t recommend using all dark chocolate (it will become too firm) or all milk chocolate (it won’t thicken enough)
- Cooling ganache: If you are in a rush, place in the fridge and stir gently every 10 minutes, scraping the sides, until the ganache reaches a spreadable consistency (should take ~30 minutes total). Be careful as refrigeration can cause parts of the ganache to become too firm, resulting in a lumpy texture
- Make ahead and storage: You can make this cake ahead of time and keep it at room temperature with a cloche / glass lid on top of it for up to 2 days. If you need to store for longer, refrigerate the cake for 30 minutes until the ganache firms up, then cover it with cling wrap and refrigerate for up to 7 days. Bring to room temperature before serving, and store any cut cake in an air tight container
- Freezing: You can cover the cake in cling wrap and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature to serve
More Chocolate Cake Recipes
If you want chocolate cake that’s even more indulgent, here are some more recipes that amp this one up:
- Hot Fudge Chocolate Pudding Cake with an easy chocolate fudge sauce cooked within the cake
- The Best Matilda Chocolate Cake for a richer, more indulgent cake with a dark chocolate fudge frosting
- Salted Caramel Chocolate Fudge Cake with a caramel chocolate frosting and salted caramel between the cake layers
- Light and airy Easy Chocolate Mousse Cake with a chocolate genoise sponge and a simple 2 ingredient mousse
Comments
Ann
Hey zoha , heavy cream which one can we use ?
Can i use non dairy whipping cream ? Or dairy cream ?
Zoha Malik
heavy cream is dairy cream 🙂
Sayed Rizwana begum Sayed showkath ali
I tried and love your matilda,easy chocolate cake recipes pls suggest can I soak the bread with sugar syrup or not pls reply bcoz I want to make this for my family gathering
Zoha Malik
Hi there – you might have commented on the wrong post. Which bread are you referring to?
Sayed Saheel Ahammed
Best recipe
Sayed Saheel Ahammed
I tried your Matilda,easy chocolate cake recipes I love both of them pls reply can I soak the layers with sugar syrup in easy chocolate cake recipe or not and also I want to change the frosting to whipped ganache pls pls reply bcoz I want to make the best cake for big family gathering
Zoha Malik
Hi there! You don’t need a syrup in this cake, it’s already very soft and moist. And you can definitely make whipped ganache – increase cream by 1/2 cup, let it chill in the fridge and then whip it.
Laiba Naveed
Hi. I’ve tried this recipe twice. And it was very delicious and easy to make. I have a question. I am wondering can i double this recipe and make four layers and then after crumbcoating and layering with ganache use buttercream on top for a birthday cake? Waiting for your reply. Thankyou!!
Zoha Malik
Hi Laiba! Yes, that’s totally doable 🙂
Fatima Amad
Hi Zoha, I tried easy chocolate cake recipe and it turned out so good, cake was very soft, but the ganache got hard within few hours after applying to the cake. I used half dark and half milk chocolate as mentioned in the recipe, can you tell me what’s the issue?
Zoha Malik
Hi Fatima! If you refrigerated the cake, ganache will get hard as the chocolate in it solidifies – that’s normal. It can also vary a lot depending on the % of cocoa – the higher the cocoa %, the harder the ganache will be. You can most likely microwave the cake for ~20-40seconds, or use a blowdryer to soften the ganache on top. In the future, you might also be able to add a little more cream to the ganache.
Nuzrin Farhana
Hi Zoha, can I make this as a sheet cake and then cut it into half and layer them?
Zoha Malik
Yes, that’s fine! Use a 9×13 pan
Noof
Tried it, loved it. So simple yet so yum
Zoha Malik
YAY thank you!
Ammara
Hii Zoha, I’m absolutely obsessed with all your recipes u got me into this baking crazeee! However I’ve been struggling… I’ve tried your red velvet cake, chocolate ganache cake and the banana bread but they all turn out very dense and gummy. I also measure everything using a scale.Please tell me what I can do about it!
Zoha Malik
Hi Ammara! I wonder if it’s an oven issue. What oven and settings are you using? What material are your pans?
Dania Salahuddin
this is the bestttt chocolate cake i’ve ever made. I’ve tried the ones in Mary Berrys recipe book and this was way better- soo so moist! Made no changes at all- my kids loved it and so did everyone else
Zoha Malik
WOOO thank you so much! Such a huge compliment!
Kamna Sookha
Hi Zoha,
I tried the recipe but the cake did not rise
What did I do wrong?
Could it be the baking powder?
Zoha Malik
Hi Kamna. Of course that shouldn’t have happened so something went wrong. Without details I cannot pinpoint what exactly happened. It’s possible your baking powder and / or baking soda were expired. Could also be an oven issue.
Hazra Nazeer
Hi I stil have a dobt so where the mixture is hot can I add eggs won’t that cook
The egg ?
Zoha Malik
Hi Hazra! The eggs are added first, and the hot chocolate and cocoa powder mixture comes at the end. There isnt enough heat to cook the eggs so don’t worry!
Bushra Alam
Its the best and the most easy recipe.. have followed this recipe so many times.. highly recommend
Fareeha Iman
Plz also tell the temperature in Celsius and rods instructions too…
Zoha Malik
180C and bottom rod only!
Aishwarya Varghese
Worked out really well! I doubled the entire recipe and it all fit in one 9× 13′ sheet cake and 2 smaller 8″ round cake pans. I even reduced the sugar to 3/4 the entire amount and it turned out just great! For the ganache, I used dark chocolate chips and Half and Half cream with a sliver of butter since I ran out of whipping cream. It turned out perfectly as a silky and spreadable ganache! Easy to follow and great delicious, moist taste! Thanks Zoha 🙂
Zoha Malik
Thank you so much for the kind review, Aishwarya. Glad you liked the cake 🙂
Aliza
Made this recipe for a layered cake after failing another chocolate cake recipe. OMGGG i can swear by this recipe, it’s been almost 3 days my cake is in the refrigerator but it’s soft, light, airy and the best tasting one (just brushed each layer with sugar syrup). Neither too sweet nor too extra, just simple, classic and heavenly. Was in hunt for an easy, tasty and no-nonsense chocolate cake that does not require 10000 ingredients and steps. Quite literally found the best one that comes together so quickly and effortlessly. A recipe so good that it made me leave a review, and that too, such a long one. The option is limited to 5 stars which is unfair for this recipe as it deserves 100s of them!!!!
Thankyou Zoha for this one. Will surely become my go to recipe.
Zoha Malik
You literally made my day! Thank you SO much, Aliza!!
Dima
Can this recipe be doubled? Thanks
Zoha Malik
Yes, always!
chikawwwa
great recipe! not too sweet!
Javeria Ajmal
I have a question about buttermilk… Should I use the store-bought packaged /tetra pack milk or the regular milk we use at home?
Zoha Malik
Regular milk is ok 🙂
Komal Awan
Hi zoha! Can i make this in one 9 inch pan? And then split into two layers? I dont have two pans 😭
Zoha Malik
HI Komal! I generally don’t advise that. When you add so much batter in 1 pan, it takes a long time to bake in the center, forms more of a dome, and gets very crusty on the edges. Using 2 pans will give you a much better, even bake and softer cakes 🙂