Decadent, fudgy, sweet Chocolate Cake has to be one of the most craved desserts in the world. With a thick, moist centre and rich, chocolatey frosting, we can understand why!
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, and fluffy with the perfect amount of sweetness, this delightfully moist chocolate cake is what dreams are made of.
CHOCOLATE CAKE RECIPE
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 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.
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.
Tips:
- Sift the dry ingredients into a large bowl first to get rid of any hard lumps accumulated during storage. This also helps to get more air into the mixture.
- Then add in your wet ingredients. Keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist.
- The ONLY thing you can add to this already perfect 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.
Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.
HOW TO MAKE MOIST CHOCOLATE CAKE
A perfect combination of oil, milk and boiling water without the use of melted chocolate is what makes this chocolate cake recipe stand out from the rest. The fats in the oil, protein in the milk and temperature of the water helps the chocolate flavour to develop while baking.
Don’t over-mix or over-bake. This cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.
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.
HOW DO YOU MAKE CHOCOLATE CAKE FROM SCRATCH?
Make sure you preheat your oven before starting. We’ve included temperatures for standard, fan or conventional ovens.
If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will affect the base of your cake.
Let cake cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
FAQ’S
Both baking soda and baking powder are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balances this out to provide just the right amount of rise.
If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry.
With a crumb this tender, the cake will stay moist for a good 4-5 days.
MORE CAKE RECIPES
Best Red Velvet Cake
Carrot Cake with Cream Cheese Frosting
Hot Fudge Chocolate Pudding Cake
Butter Cake with Kahlua Chocolate Cream Frosting
Blueberry Lemon Cheesecake Cake
Chocolate Cake (Hershey’s Perfectly Chocolate Recipe)
Ingredients
CHOCOLATE CAKE
- 1 ¾ cups all purpose flour or plain flour
- ¾ cup unsweetened cocoa powder or regular Hershey's cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda or bi-carb soda
- 1 teaspoon salt
- 2 cups white granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING
- 4 oz butter
- ⅔ cup unsweetened cocoa powder or regular HERSHEY'S (2.4 oz | 65 g)
- 3 cups powdered sugar confectioners or icing sugar
- ⅓ cup milk
- 1 teaspoon pure vanilla extract
Instructions
CHOCOLATE CAKE
- Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
- Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
- Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
- Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
- Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
CHOCOLATE BUTTERCREAM FROSTING
- Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.
Notes
- ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.
- THREE LAYER CAKE: You’ll need 8-inch round baking pans. Bake 30-35 minutes.
- BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.
- CUPCAKES: Line muffin cups (2-½ inches in diameter) with paper bake cups. Fill cups ⅔ full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.
Janine says
By FAR, the best chocolate cake I’ve ever had!! Recipe is simple and the result is gorgeous! Such a crowd pleaser! I used 2 tsps of coffee when adding the boiling water. Also dampened the layers with a simple sugar syrup and achieved perfection😄
Janine says
Oops also forgot to mention I reduced the sugar to 1.5cups instead of 2cups, only because I knew I was going to add a sugar syrup after baking. I also used Cadbury’s cocoa powder instead of Hersheys, due to availability.
Olivia says
The very best (and easiest) chocolate cake!!! Made it for my daughter’s bday and it was a hit.
I used 1 cup of sugar instead of 2 as I though the frosting will be sweet enough.
Also ended up using less sugar in the frosting – after about 2 cups, it seemed like it was sweet enough and the right consistency and quantity (actually there was even a little left over, which we ate with a spoon as I couldnt bring myself to throw it away 🙈). Thank you, Karina for yet another foolproof delicious recipe!!
Ella J. says
My daughter and I made this tonight. It was delicious. Took a 1/4 and shared with the neighbors and they loved it too. 🙂 I too was wondering about the watery batter but as others mentioned, came out moist and the right amount of dense. Thank you!
Nisa George says
This is literally the best fool-proof chocolate cake recipe!! I have made it multiple times and sometimes with cousins and it always comes out sooooo good!! I have gotten so many compliments on this cake recipe!
Ritwika Roy says
This is the best chocolate cake recipe hands down. Have made it at least 7-8 times by now. Made it for my family gathering last week and this cake was the talk of the evening. It was loved equally by kids and the adults.
Thanamas S says
The best chocolate cake ever!!
This is the first time in my life that I bake, and I can’t believe how well it turned out. Everyone loves it, and it fact, I’ve made three of these in the last 10 days (oppsi!) because no one can resist this deliciousness. My partner requested this cake for this birthday every year from now on, that’s how good it is.
I followed exact measurement, but using dark chocolate ganache for topping instead.
Thank you so much for this delicious recipe.
Rita Paixao says
I am not a fan of chocolate cake, but my husband loves it. That being said, I really liked this receipt. In the second time I bake it, I reduced the 2 cups of sugar to 1 cup as the icing has lots of sugar too, with 1 cup of sugar the cake becomes lighter but still delicious. I highly recommend this receipt to chocolate cake lovers; It is fluffy and indulgent.
Aud says
Am I able to use coffee instead of water?
Virginia R Isaac says
I love this recipe and I made this cake two months ago. Let me tell you this is the best chocolate cake recipe I have ever made. I am making another one for Christmas. Thanks for sharing this recipe.
gina says
This is the best chocolate cake I’ve ever had. It’s now a fan favorite.
Lara says
Best chocolate cake recipe ever, hands down. I made it for my in-laws last weekend and they loved it so much they asked me to bake it again this weekend! Hoping it turns out as amazing as the first time!
Karina says
Hi Lara, I’m so happy to hear that the chocolate cake was a hit with your in-laws! It’s wonderful that they loved it so much they want it again. I’m sure your second batch will be just as amazing as the first. Happy baking, and thank you for your kind words!