Rich, Moist, and Unforgettable
If you’re hunting for the ultimate Chocolate cake recipe, your search ends here. This one-bowl wonder delivers decadence, moisture, and pure chocolate bliss—all with minimal effort. It’s so good that even your pickiest dessert critics will be asking for seconds (and the recipe).
Why Is This the Best Chocolate Cake?
This cake is all about simplicity meeting indulgence. Inspired by the Old-Fashioned Hershey’s recipe but with a few tweaks, it strikes the perfect balance of rich chocolate flavor and a tender, moist crumb. Add to that a silky chocolate buttercream frosting, and you’ve got a dessert to remember.
What You’ll Need
- Dry Ingredients:
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Espresso powder (optional but highly recommended)
- Wet Ingredients:
- Milk (or buttermilk, almond, oat, or coconut milk for variations)
- Vegetable oil (or melted coconut oil)
- Eggs (room temperature preferred)
- Vanilla extract
- Boiling water
Step-by-Step Instructions
1. Prep Your Pans:
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl or the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Stir or whisk until evenly mixed.
3. Add the Wet Ingredients:
Pour in the milk, oil, eggs, and vanilla extract. Mix on medium speed until smooth and well combined. Slowly add the boiling water while mixing on low speed until the batter is smooth and thin.
4. Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Frost and Serve:
Once cooled, frost the cakes with rich chocolate buttercream. Serve slices with a glass of milk or coffee for a heavenly pairing.
Why Espresso Powder?
A pinch of espresso powder intensifies the chocolate flavor without tasting like coffee. Don’t have any? No problem—it’s optional, but highly recommended for elevating the overall richness of the cake.
Modifications for Every Baker
- Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend.
- Dairy-Free: Use almond, coconut, or oat milk.
- Egg-Free: Substitute 2/3 cup of unsweetened applesauce or an egg replacer like Bob’s Red Mill.
- Butter Option: Replace oil with melted butter for a slightly different texture—still delicious!
Pro Tips for Success
- Make Ahead: Bake the layers, cool completely, and freeze them (wrapped tightly) for up to a month. Thaw in the fridge and frost before serving.
- Storage: Store the frosted cake at room temperature under a cake dome for up to three days.
Ready to Bake?
Whether it’s for a celebration or simply a chocolate craving, this cake will steal the show. Try it, and watch your family and friends fall in love at first bite.
Read more: Top 5 Moist Chocolate Cake Recipes You Need to Try