Chocolate Cake

If you’ve already tried our Carrot Cake or our Red Velvet Cake, you’d trust us when we say – we KNOW how to make a perfectly, moist cake.

Naturally, we decided to create our own Chocolate Cake Recipe with all of the things you love about a good chocolate cake. You’ll only need one bowl and minimal ingredients to bake this decadent chocolate cake. Rich in chocolate with a tender-moist crumb, fluffy with the perfect amount of sweetness, this delightfully Moist Chocolate Cake is what dreams are made of. 

Why You’ll Love This Chocolate Cake

If you’ve been craving the Famous Chocolate Cake from Matilda since you were a kid, you’re not alone and BOY OH BOY, do we have the cake for you!

Like our Fudgy Chocolate Cake and our Hot Fudge Chocolate Pudding Cake, this Classic Chocolate Cake is baked with cocoa powder rather than real chocolate and is just as moist as it looks. Whether you eat it plain, dust it with powdered sugar or serve it with dollops of of Coconut Whipped Cream, it truly is perfectly perfect!

Of course, smothering it with a buttercream frosting makes it even better. With a gooey, chocolate icing and sticky crumb, this cake will practically dissolve in your mouth. 

What’s In A Chocolate Cake?

• All-Purpose Flour (or Plain Flour) For the best results, consider adding a bit of cake flour to lighten the texture. If you want a more tender crumb, you can substitute some of the all-purpose flour with cake flour, which is lower in protein.
• Unsweetened Cocoa Powder Cocoa powder provides the rich chocolate flavor that is the signature of this cake. Unsweetened cocoa, such as regular Hershey’s, ensures that your cake isn’t overly sweet, allowing the cocoa’s natural bitterness to enhance the flavor. For a more robust chocolate taste, you can experiment with a blend of Dutch-processed and natural cocoa powders. Dutch-processed cocoa has a smoother flavor profile and darker color, while natural cocoa has a brighter flavor. If you have left over cocoa powder try making my Special Ingredient Hot Chocolate.
• Baking Powder & Baking Soda (Bi-Carb Soda) Be careful not to confuse baking soda with baking powder. They’re not interchangeable, as baking soda is much stronger; if you use too much, it can impart a bitter taste.
• Eggs Ensure your eggs are at room temperature for better incorporation into the batter, leading to a smoother consistency.
• Milk, Whole milk is ideal, but if you’re looking to cut down on fat, you can use low-fat or plant-based alternatives. Just keep in mind that each milk type may slightly alter the cake’s texture.
• Hersheys Cocoa Powder or Unsweetened Cocoa Powder For an extra depth of flavor, consider using a combination of unsweetened cocoa and Dutch-processed cocoa powder. Dutch-processed cocoa has a more mellow flavor and can contribute to a darker final color
• Unsalted Butter is the main ingredient and base for buttercream frosting. Use room temperature butter for the best results. It should be soft but not melted—this allows you to easily whip it into a light, airy frosting. I have a variation of this frosting which can be found in my Butter Cake With Kahlua Chocolate Cream Frosting recipe

*NOTE see the recipe card at the bottom for full list of ingredients and measurements

The ONLY thing you can add to this already Perfect Chocolate Cake Recipe is a couple of teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.

How to Make Chocolate Cake?

Hershey’s world famous “Perfectly Chocolate” Cake recipe was created especially for chocolate lovers and ticks all of our boxes: EASY, QUICK with AMAZING results.

1. Preheat and Prepare: Set Your Oven Temperature: Start by preheating your oven to 350°F (180°C) (320°F – 160°C fan forced. Prepare the Cake Pans: Lightly grease two 9-inch round cake pans using butter or a non-stick cooking spray. After greasing, line the bottoms of the pans with parchment paper. Cut two circles of parchment paper, place them in the pans, and then grease the top of the paper lightly. This double layer ensures that your cakes don’t stick.

2. Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, Hershey’s Cocoa Powder, baking powder, baking soda, and salt. Sifting is vital as it aerates the ingredients, which helps to create a lighter texture in the cake. After sifting, whisk in the white granulated sugar until well combined. This ensures that the sugar is evenly distributed throughout the dry ingredients.

3. Add the Wet Ingredients: Create a well in the center of the dry mixture and add the two large eggs, milk, vegetable oil, and vanilla extract. Using a whisk or an electric mixer, beat the mixture until smooth. Aim for about 30 seconds of mixing. Ensure there are no lumps but be careful not to over-mix; a few small lumps are fine. The batter should have a cohesive and slightly thick texture at this point.

4. Add Boiling Water: Carefully measure out 1 cup of boiling water. Gradually pour it into the batter while stirring. The heat from the water will help to bloom the Hershey’s Cocoa Powder, enhancing the chocolate flavor. Stir the batter well until it’s fully combined. It will be thin; that’s perfectly okay! This thin batter contributes to the cake’s moistness.

5. Bake the Cake! Divide the batter evenly between the prepared cake pans. Use a spatula to scrape down the sides of the bowl and ensure no batter is wasted. Place the pans in your oven, ensuring they’re positioned in the center for even baking. Bake for 30-35 minutes. To test if they’re done, insert a wooden skewer into the center of each cake. It should come out clean or with a few moist crumbs (not wet batter). Set aside and let cool

6. Melt Butter: In a medium-sized bowl, melt the unsalted butter until smooth. You can use the microwave in short bursts, stirring in between, or a stovetop for more control, Then, stir in Hershey’s cocoa powder into the melted butter. Mix well until you achieve a glossy, thick consistency. This creates the base for the frosting’s rich chocolate flavor.

7. Finish the Frosting: Alternate adding powdered sugar and milk, beginning and ending with the sugar. Beat the mixture after each addition until smooth and creamy. Add the powdered sugar gradually to avoid clumping, Then stir in vanilla extract. Continue mixing until fluffy and spreadable. If the consistency is too thick, add milk one tablespoon at a time; if it’s too thin, add more powdered sugar.

8. Frost the Cake: Once the cakes are completely cool, cut the tops off of the cakes to even them out, spread a generous layer of frosting over top of one cake. Stack the second cake on top and cover the entire surface with frosting. Use a spatula to smooth out the sides and top or add decorative swirls as desired.

Pair it with a dollop of Coconut Whipped Cream for a light, dairy-free topping that adds a subtle tropical flavor. For a refreshing contrast, serve alongside a Strawberry Coconut Cheesecake Salad, combining juicy strawberries and creamy cheesecake elements. Alternatively, enjoy it with Strawberry Cheesecake Donut Holes for a delightful mix of textures and flavors. These additions will elevate your chocolate cake to a truly indulgent dessert experience.

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