The Sweetest Easy Chocolate Cake Recipe for Any Occasion

Baking an irresistible chocolate cake doesn’t have to feel like rocket science anymore!

Dessert enthusiasts can whip up this simple treat with minimal fuss.

Chocolatey goodness awaits you through a straightforward method that guarantees delicious results.

Mixing ingredients becomes a breeze when you follow these carefully crafted steps.

Each component blends seamlessly to create a moist, rich masterpiece that melts in your mouth.

Home bakers of all skill levels can confidently tackle this delectable creation.

With just a few basic pantry staples, you’ll soon be savoring a slice of pure chocolate bliss.

Prepare to impress everyone with this mouthwatering dessert that promises pure comfort and joy.

Why Moist Chocolate Cake Is a Crowd-Pleaser

• Create Chocolatey Magic: This decadent chocolate cake brings pure indulgence with its rich, moist texture and intense chocolate flavor that melts in your mouth.
• Master Baking Easily: Perfect for beginners and seasoned bakers alike, the recipe offers simple steps and minimal ingredients that guarantee a foolproof dessert every single time.
• Dress Up or Down: Versatile enough for casual family dinners or elegant gatherings, this chocolate cake works beautifully as a weeknight treat or stunning party centerpiece with its glossy ganache topping.
• Crowd-Pleasing Dessert: Guaranteed to make everyone happy, from kids to adults, this chocolate cake delivers a classic comfort food experience that sparks joy and creates sweet memories around the table.

Ingredients Needed for Moist Chocolate Cake

• All-Purpose Flour: A classic baking staple that provides structure to the chocolate cake.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the chocolate cake.

• Egg: Binds the ingredients together and adds moisture to the cake.
• Milk: Contributes to the cake's soft and tender crumb.
• Vegetable Oil: Ensures the cake remains moist and helps prevent dryness.
• Vanilla Extract: Provides a subtle, complementary flavor to the chocolate.
• Boiling Water: Helps create a thin, smooth batter and intensifies the chocolate flavor.

• Heavy Cream, Semi-Sweet Chocolate: Creates a rich, glossy chocolate topping that adds decadence to the cake.

How to Bake Moist and Rich Chocolate Cake

Step 1: Warm Up The Oven

Fire up your oven to a toasty 350F. Grab an 8-inch round cake pan and give it a quick butter and flour massage to prevent sticking.

Step 2: Mix Dry Ingredients

Toss all your dry ingredients into a big mixing bowl. Whisk them together with enthusiasm until they’re perfectly blended.

• Flour
• Sugar
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Step 3: Create Cake Batter

Drop in the wet ingredients and blend until the mixture looks smooth and silky.

• Egg
• Milk
• Vegetable oil
• Vanilla extract

Step 4: Add Secret Weapon

Pour in boiling water and stir gently.

The batter will look super thin – don’t worry, this is totally normal!

Step 5: Bake To Perfection

Pour the batter into your prepared pan and slide it into the oven.

Bake for 30-35 minutes until a toothpick comes out clean.

Step 6: Cool Down Cake

Let the cake chill in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Craft Chocolate Ganache

Heat heavy cream in a saucepan until it starts to simmer. Pour over chopped chocolate and let sit for a few minutes.

Step 8: Smooth Out Ganache

Stir the chocolate and cream until it becomes glossy and irresistible. Allow it to thicken slightly.

Step 9: Decorate And Serve

Place cake on a serving plate. Pour ganache over the top, letting it drip dramatically down the sides.

Wait for ganache to set, then slice and enjoy!

Handy Tips for Moist Chocolate Cake Success

• Stirring boiling water into the batter creates a thin, silky texture that ensures an incredibly moist chocolate cake.
• Grease and flour the pan thoroughly to help the cake release easily and maintain a soft, tender crumb around the edges.
• Insert a toothpick into the center – if it comes out clean with just a few moist crumbs, your cake is perfectly baked and won't be dry.
• Let hot cream sit on chocolate for 2-3 minutes before stirring to achieve a smooth, shiny chocolate topping that sets beautifully.
• Allow the cake to cool completely before adding ganache to prevent melting and ensure the most decadent chocolate flavor and texture.

New Spins on Classic Chocolate Cake

• Vegan Chocolate Delight: Replace egg with mashed banana or flax egg, use almond milk instead of dairy milk, and swap semi-sweet chocolate with dairy-free dark chocolate chips for ganache.
• Gluten-Free Chocolate Dream: Substitute all-purpose flour with gluten-free flour blend, ensuring all ingredients are certified gluten-free. Use xanthan gum for better texture.
• Reduced Sugar Chocolate Treat: Replace sugar with monk fruit sweetener or stevia, use unsweetened cocoa powder, and create ganache with sugar-free chocolate alternative for lower-calorie option.
• Nutty Chocolate Sensation: Add chopped walnuts or almonds to cake batter, incorporate nut butter into ganache, and sprinkle toasted nuts on top for extra crunch and flavor complexity.

Best Pairings for Moist Chocolate Cake

• Choose a fruity Pinot Noir or rich Merlot to complement the chocolate cake's deep cocoa flavors, creating a luxurious dessert experience that balances the sweetness with wine's subtle tannins.
• Serve a scoop of creamy vanilla ice cream alongside the chocolate cake, letting the cold, smooth texture contrast beautifully with the warm, rich cake and provide a refreshing counterpoint.
• Brew a strong shot of espresso to serve alongside the cake, as the intense coffee notes will amplify the chocolate's depth and cut through the cake's sweetness, creating a classic dessert pairing.

How to Keep Chocolate Cake Fresh

• Store covered cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Keeps for 2-3 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw first, then warm gently to maintain moisture and texture.

FAQs

• Why does the recipe use boiling water in the cake batter?

The boiling water helps activate the cocoa powder, creating a deeper chocolate flavor and making the cake extra moist and tender.

• Can I use different types of chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate with dark, milk, or even white chocolate depending on your taste preference, but it will slightly change the final flavor.

• What makes the cake batter so thin?

The addition of boiling water creates a thin, liquid-like batter that helps produce a soft, light, and incredibly moist chocolate cake texture.

• How do I know if the ganache is the right consistency for spreading?

The ganache should be cool enough to slightly thicken but still be smooth and pourable, which typically takes about 10-15 minutes of cooling at room temperature.

Easy Chocolate Cake Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Chocolate lovers rejoice with this irresistible Chocolate Cake that promises pure indulgence in every slice. Moist layers of rich chocolate, velvety frosting, and simple preparation make this dessert a delightful treat you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Flour and Dry Ingredients:

• 1 cup (130g) all-purpose flour
• 6 tablespoons (45g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar

Liquid Ingredients:

• 1 large egg
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) boiling water

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Instructions

1. Prepare a 350F (175C) oven and grease an 8-inch round baking pan thoroughly.
2. Combine all dry ingredients in a large mixing bowl, ensuring even distribution of cocoa powder, flour, sugar, and leavening agents.
3. Incorporate wet ingredients into the dry mixture, whisking until a smooth, homogeneous batter forms.
4. Gently fold in boiling water, creating a thin, silky cake batter with consistent texture.
5. Transfer batter carefully into the prepared pan, spreading evenly to ensure uniform baking.
6. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
7. Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
8. For ganache, heat heavy cream in a saucepan until it reaches a gentle simmer.
9. Place chopped chocolate in a heatproof bowl and pour hot cream over it.
10. Allow mixture to sit briefly, then stir until achieving a glossy, smooth consistency.
11. Let ganache cool and thicken to a spreadable texture.
12. Position cooled cake on a serving plate and generously pour ganache over the top.
13. Allow ganache to set naturally before slicing and serving the decadent chocolate cake.

Notes

• Ensure all ingredients are at room temperature for better mixing and a smoother cake texture.
• Add a pinch of instant coffee powder to enhance the chocolate flavor without making it taste like coffee.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour.
• Cool the cake completely before adding ganache to prevent it from melting and sliding off the sides.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 217 kcal
• Sugar: 19 g
• Sodium: 184 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 37 mg