Get ready to bake a truly exceptional dessert with this easy chocolate cake recipe. This classic cake delivers rich, intense chocolate flavor and an incredibly moist crumb, perfect for any occasion. Even beginner bakers can achieve a show-stopping result with our simple, step-by-step guide. It’s a guaranteed crowd-pleaser that quickly becomes a family favorite.
Why You’ll Love This Chocolate Cake
- Simple, One-Bowl Method: You’ll appreciate how quickly this cake comes together with minimal cleanup.
- Incredibly Moist and Decadent Texture: The secret ingredients ensure a wonderfully tender and rich crumb every time.
- Deep, Intense Chocolate Flavor: Each bite is bursting with pure, satisfying chocolate goodness.
- Versatile for Various Dietary Needs: Easily adapt this recipe to be gluten-free or dairy-free.
- Perfect for Special Occasions or Weeknight Cravings: This delicious cake fits seamlessly into any event or a simple treat.
Ingredients
Gather these simple ingredients to create your moist chocolate cake recipe:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Buttercream Frosting Recipe (separate recipe)
Notes & Substitutions
Espresso powder significantly enhances the chocolate flavor without adding a coffee taste. To understand the science behind this, The Kitchn explains how espresso powder amplifies chocolate notes in baking. For milk, feel free to use buttermilk, almond, or coconut milk. Canola or melted coconut oil work well as vegetable oil substitutes. When measuring kosher salt, use half the amount if using Morton’s or fine sea salt. Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free option. For a dairy-free cake, use a plant-based milk and dairy-free frosting. Egg-free? Try 1/4 cup applesauce or commercial egg replacer per egg, but adjust baking time as needed. Melted butter can replace oil, but it might result in a slightly denser cake.
Equipment
You don’t need fancy tools for this easy chocolate cake recipe. Here’s what you’ll need:
- Two 9-inch round cake pans
- Large mixing bowl
- Whisk (or stand mixer with paddle attachment)
- Measuring cups and spoons
- Rubber spatula
- Toothpick or cake tester
- Wire cooling rack
Instructions
Follow these clear steps to bake your perfect chocolate cake recipe:
- Prep Oven & Pans: First, preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans. You can spray them with baking spray, butter and lightly flour them, or brush them with a homemade chocolate pan release for easy removal. This crucial step prevents sticking.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Ensuring these dry ingredients are well combined creates a uniform cake texture.
- Add Wet Ingredients: Next, pour the milk, vegetable oil, large eggs, and vanilla extract into the bowl with the dry ingredients. Mix everything until it is just combined. Be careful not to overmix at this stage; a few lumps are fine.
- Incorporate Boiling Water: Carefully add the cup of boiling water to the batter. Continue to mix gently until the batter becomes smooth. Don’t worry if the batter seems quite thin; this is exactly how it should be for a moist chocolate cake.
- Bake the Cakes: Divide the thin cake batter evenly between your two prepared 9-inch cake pans. Place the pans into the preheated oven. Bake for 30 to 35 minutes, or until a wooden toothpick or cake tester inserted into the center of the cakes comes out clean.
- Cool Completely: Once baked, remove the cake pans from the oven. Let the cakes cool in their pans on a wire rack for about 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack. Allow them to cool completely before moving to the next step.
- Frost & Serve: Once your chocolate cake layers are entirely cool to the touch, it’s time to frost them. Use your favorite chocolate buttercream frosting to assemble and decorate the cake. Slice and serve this delightful dessert!
Pro Tips for the Perfect Chocolate Cake
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. Understanding the science behind baking, room temperature ingredients promote better emulsion and texture. This helps them emulsify better, creating a smoother, more uniform batter.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a dry, tough cake. Mix until just combined.
- Boiling Water Benefits: Adding boiling water activates the cocoa powder, deepening its flavor. It also creates a thin batter that contributes to the cake’s exceptional moistness.
- Espresso Powder’s Magic: Don’t skip the espresso powder! It intensifies the chocolate notes without imparting any coffee taste, making your chocolate cake truly shine.
- Proper Pan Preparation: Greasing and flouring pans, or using baking spray, ensures your beautiful cake layers release easily without sticking or tearing. Consider a homemade chocolate pan release for a darker crumb.
- Testing for Doneness: Insert a toothpick into the cake’s center. If it comes out clean or with a few moist crumbs, your cake is ready. Overbaking leads to dryness.
- Cooling Process: Always cool cakes completely before frosting. Warm cakes will melt the frosting, creating a messy result.
Serving Suggestions, Storage, & Variations
This versatile chocolate cake recipe is perfect for any occasion!
Serving Suggestions
Serve this decadent cake plain to let its rich flavor shine. For an extra treat, add a scoop of vanilla bean ice cream or a dollop of whipped cream. Fresh berries, like raspberries or strawberries, provide a lovely contrast. You can also sprinkle chocolate shavings over the top for an elegant finish. Enjoy a slice with a warm cup of coffee or a cold glass of milk.
Storage Instructions
Store your frosted chocolate cake at room temperature under a cake dome for up to 3 days. For longer storage, refrigerate frosted cake in an airtight container for up to 5 days; bring to room temperature before serving for the best texture. You can freeze unfrosted cake layers: wrap them tightly in plastic wrap, then foil, and store for up to 2 months. Thaw frozen cake layers overnight in the refrigerator before frosting.
Flavor & Format Variations
- Cupcakes: Pour batter into lined cupcake pans and bake for 20-25 minutes.
- Sheet Cake: Use a 9×13-inch pan and bake for 35-40 minutes, or a larger pan for shorter baking.
- Different Frostings: Experiment with vanilla buttercream, a tangy cream cheese frosting, or a rich chocolate ganache.
- Mocha Cake: Increase the espresso powder to 2-3 teaspoons for a more pronounced coffee flavor.
- Spice Cake: Add 1 teaspoon of ground cinnamon or a pinch of cayenne pepper for a subtle warming spice note.
Nutrition Information
Disclaimer: Nutrition values are automatically calculated approximations for the cake only (without frosting) based on 24 servings. Actual values may vary based on ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 124 kcal |
| Carbohydrates | 27g |
| Protein | 3g |
| Fat | 1g |
| Saturated Fat | 1g |
| Cholesterol | 15mg |
| Sodium | 178mg |
| Fiber | 1g |
| Sugar | 17g |
Frequently Asked Questions (FAQ)
Can I use cake flour instead of all-purpose flour?
Yes, you can. Cake flour will result in a slightly more tender and delicate crumb, which is a lovely variation for this chocolate cake.
Can I use instant coffee instead of espresso powder?
Absolutely! Use a strong instant coffee, dissolved in a small amount of hot water if needed, to achieve a similar depth of flavor.
How do I ensure my chocolate cake is moist?
Using boiling water, not overmixing the batter, and not overbaking are the keys to a truly moist chocolate cake. Follow the recipe closely for best results.
What’s the best type of cocoa powder for this recipe?
Unsweetened natural cocoa powder works best here as it reacts with the baking soda to create the perfect rise and a rich color.
Can I make this chocolate cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and store them wrapped at room temperature. Frost the cake just before serving.
Why is boiling water used in this chocolate cake recipe?
Boiling water blooms the cocoa powder, intensifying its flavor. It also creates a thin batter crucial for the cake’s incredibly moist texture.
Conclusion
This ultimate easy and moist chocolate cake recipe truly lives up to its name. With its rich flavor, tender crumb, and straightforward steps, it’s a perfect bake for beginners and seasoned home cooks alike. You can create a show-stopping dessert that tastes homemade and special every time. We encourage you to try this amazing chocolate cake and share the joy with your loved ones!