Here’s a simple yet extraordinary Chocolate Cake that boasts a rich chocolate flavor. It has a wonderfully moist and tender crumb, and it remains delicious for up to 5 days. You won’t need an electric mixer for this; just a wooden spoon will do the trick.
For an excellent birthday cake or a decadently rich alternative, generously frost it with Chocolate Buttercream Frosting or chocolate ganache. If you’re craving a denser, fudgier chocolate cake, consider giving our Chocolate Fudge Cake a try. But for the ultimate showstopper, you can’t go wrong with Chocolate Mirror Glaze.
This is the Chocolate Cake
If you’ve been following my journey for a while, you’re aware that I can be quite adamant about doing things the “correct” way, but I also appreciate the convenience of shortcut recipes and quick meals.
However, there are recipes like this Chocolate Cake that manage to strike a harmonious balance – they’re easier to make than the method I’ve been using for most of my life to bake everyday cakes, and the results are superior.
You’ll be amazed at how it genuinely exudes a rich chocolate flavor, even though it’s crafted solely with cocoa powder. The secret lies in the addition of boiling water, which causes the chocolate flavor to fully “bloom.”
The cake boasts a tender crumb that remains moist for 4 to 5 days, making it all the more lovable.
It stands proudly on its own, allowing you to simply dust it with icing sugar and serve slices with dollops of cream on the side. Of course, generously frosting it is always a delightful option. This recipe is none other than the renowned Hershey’s Chocolate Cake, which I decided to try based on a recommendation from Michelle at Brown Eyed Baker (one of my go-to sources for baked goods). I approached it with somewhat modest expectations, thinking, “Can it really be that much better than the usual, given its simplicity?”
I relish being proven wrong, especially when it comes to food. In fact, I experimented with the recipe several times, only to realize that I kept returning to the original recipe as written.
In a rather uncommon turn of events, I believe this might be the sole recipe on my entire website that I’m sharing from another source without making any alterations to the ingredients. But to me, it’s absolutely perfect just the way it is. I can’t envision using any other recipe for an everyday Chocolate Cake ever again.
Incredibly quick and easy
Whipping up the batter is surprisingly swift, as all the ingredients come together in a single bowl with the help of a whisk.
There’s no need to go through the usual butter creaming process, as this recipe relies on oil, which is the secret behind its delightful moistness. Say goodbye to dry chocolate cake! (It also means this cake is quite forgiving – I once accidentally left it in the oven for an extra 15 minutes, and it still turned out perfectly moist).
I’m sharing this recipe as part of the Easter Recipes collection I posted yesterday! So here it is, dressed up for Easter – the same cake featured in the photos above, with the same frosting, adorned with speckled Easter eggs, adorable baby chicks (both available at Woolworths in Australia), and a chocolate basket. I’ve included instructions in the recipe notes on how I created that chocolate basket (hint – it involves a balloon…).
My everyday Chocolate Cake
Easter festivities aside, I affectionately dub this creation my “everyday Chocolate Cake” because it lives up to that title perfectly. It has quickly become my top choice for any occasion. While there are moments when the craving strikes for a dense, mud-cake-like Fudge Cake made with both cocoa powder and melted chocolate, or when you yearn for an intensely dark chocolate delight, or perhaps the occasion calls for the nutty brownie-like Flourless Chocolate Cake, and then there are times when only a light-as-air, delicate chiffon cake will do.
Yet, this Chocolate Cake recipe is reserved for all those other times when your heart simply desires a fantastic, classic Chocolate Cake. In my world, that accounts for about 80% of the time!