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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
kristina
thank u with love. i tried this was yummy 😍😍
Zoha
Sending you love!
Kashaf
hands down, the yummiest most easiest chocolate cake ever. my go-to recipe whenever I crave a good chocolate cake!!
Zoha
Thank you!
Asma
Super good recipe…made it multiple times and the family loved it!
Aamna Inam
This is my no fail, all time go-to cake. I have tried it more than 6 times now and it was perfect each time and earned me quite a few complimeants too…. thanks for sharing Zoha.
Zoha Malik
I am so touched to read this <3
Asfia
yummy cake and soo easy to make
Zoha
Thank you!
Zuzana
Best cake ever ⭐️⭐️⭐️⭐️⭐️
Evelyn
I just made this for a friend’s birthday and it was a hit!
Zoha
Wuhuuu!!
Ava
I decided to make this cake for my daughter’s 5 th birthday. We followed the recipe accurately. Sadly it was the driest chocolate cake I have ever eaten. Would not bake again.
Suzi
Best cake ⭐️⭐️⭐️⭐️⭐️
Eileen
I don’t have any instant coffee, will it still be good without it?
Maria Charina Santillan
Thank you for the recipe. I made this just today together with my daughter and wow the result is so delicious we both like it and it’s easy to make.
Tlin
This is an excellent, easy recipe which makes a delicious cake! I made it for my own birthday today and couldn’t be more pleased! I used semi sweet chocolate chips as well as half and half with three tablespoons of coconut oil heated in the half and half. It couldn’t have been any better!
Sharan
Sooo good! A family favourite
Shibani Singh
Can this cake be made in a 7” round pan?
Sonia
Made this cake today and it was AHHHMAZING! Perfect flavor and easy to bake! So so so good! Thank you for the recipe!
Guleyn
thankyou for this recipe. turned out amazing
Inj
Any idea if I can make this in a loaf pan? 😭
abrarr
It was delicious, thank you. I made it yesterday for my cousin birthday and it was amazing. I don’t know if we were supposed to put it in the refrigerator but I did. It was still good. It didn’t look exactly like yours but it tastes good plus I did everything double.
Sahar
Is it possible to reverse the ingredients of baking powder, bicarbonate sodium, does the cake come out successful? Because I love the air bags that sodium bicarbonate does in cakes
Zoha
Hi Sahar! No, 2 tsp of baking soda will be too much and give the cake a soapy taste
Melissa aerin
I have made a lot of recipes you posted red velvet lotus cheesecake cookies and stuff but for this one I didn’t have cream and what I think messed it up was the oil my mother used the oil for frying something I used it in this recipe and it messed with the taste but I am giving a review because let me tell me you when I say this I know this recipe is a bomb because you know like it’s the trust that has been built overtime because any recipe I made from your page has been no fail and great so love you and your cute baby byebye💕
Vethiga
Can I whip up the ganache once it is at room temperature and use it for the frosting?
Pavitra
Thanks for the recipe. One of the easiest recipes that bakes a yummy chocolate cake. I make this tonight and my family loved it. 😊
Emila
yummy