The Most Delicious Chocolate Cake Recipe – A quick, easy, and delicious one-bowl chocolate cake recipe! Gluten-free, dairy-free, and egg-free choices have been added!
The most delicious chocolate cake recipe. Ever? There are several claims about the greatest chocolate cake recipe. I understand. But after just one mouthful of this rich, creamy chocolate cake with chocolate icing, everyone at the table exclaimed that it was the finest chocolate cake they’d ever had. Chocolate Cake Recipe!
So, in my house, this chocolate cake recipe has taken over. As the accolades poured in, I didn’t even think about telling them how simple it was to make. In all honesty, it was one of the simplest cakes I’d prepared in a long time, but I simply smiled and thanked them. Chocolate Cake Recipe!
The praises kept flowing as we proceeded to eat the cake and sip our coffee or iced cold milk. Then came the pleas for the recipe. When people ask for the recipe and tell you what occasion they want to serve it, you know they like what you’ve created. That is, in my opinion, one of the best compliments you can receive as a cook. Chocolate Cake Recipe!
The Most Delicious Chocolate Cake Recipe Ever
It was wonderful to hear that they felt the cake was equally as amazing after their last mouthful as they did the first.
Here’s another amazing feature of this dish. Without the use of a heavy-duty mixer, the cake batter may be produced in a bowl. Of course, this only makes things simpler, but this is a dish that my Grandmother would have loved to prepare in her little kitchen with a whisk and a bowl. And I’m sure it would have turned out just fine. Chocolate Cake Recipe!
I’m not going to lie: this recipe creates a really rich, luscious chocolate cake. So, if you’re a chocolate cake purist, this isn’t the cake for you.
Based on the Old Fashioned Hershey’s recipe, I went a little overboard with certain alterations, trying cake after cake until I got it exactly right, but the end product was well worth it. The crumbs on the plate revealed this.
You’ll need the following materials to make this Chocolate Cake Recipe!
- unsweetened cocoa powder all-purpose flour
- baking soda
- baking powder
- espresso powder – I go into more detail about espresso powder below.
- You may also use buttermilk, almond milk, oat milk, or coconut milk instead of milk.
- You may use vegetable, canola, or heated coconut oil for the oil.
- eggs – for baking, I like to use room temperature eggs
- extract from vanilla
- water on the boil
Prep. Preheat the oven to 350 degrees Fahrenheit. Spray or grease two 9-inch cake pans with baking spray and gently dust them. Chocolate Cake Recipe!
Whisk dry ingredients. In a large mixing basin or the bowl of a stand mixer, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Whisk to incorporate, or use your paddle attachment to whisk through the flour mixture until fully blended.
Mix in wet ingredients. Mix in the milk, vegetable oil, eggs, and vanilla extract on medium speed until fully blended. Reduce the speed to low and slowly fold in the boiling water until thoroughly incorporated.
Bake. Divide the cake batter evenly between the two cake pans. Bake the chocolate cake for 30-35 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
Frost. Remove from the oven and cool for about 10 minutes before removing from the pan and cooling fully. Topping: Chocolate Buttercream Frosting. Chocolate Cake Recipe!
The use of espresso powder in both the chocolate cake and the chocolate icing, in my opinion, was one of the components that truly brought this cake recipe to life.
If you haven’t tried a little espresso in your chocolate baking, you should.
The espresso elevates the tastes in the same way that vanilla extract does, and I now consider it an important element of my spice cabinet. Chocolate Cake Recipe!
Espresso powder is simple to acquire at the grocery store or even online if the local grocer doesn’t generally have it, but I use it regularly and it may get pricy. I started producing my own handmade espresso powder and haven’t looked back since! It’s incredibly simple to prepare and have on hand!
Believe me when I tell you that it is well worth the effort to have only for those occasions when you are baking.
So, if you have a chocolate cake aficionado in your midst, bake this dessert for them. If they’ve had a difficult day, this will undoubtedly lighten it for them. If they’ve had a good day, this chocolate cake is a terrific way to celebrate!
Let me repeat: this boosted classic chocolate cake + this Chocolate Buttercream Frosting Recipe = the finest chocolate cake I’ve ever tasted!
How to Make and Store Homemade Chocolate Cake Ahead of Time:
The cake and the chocolate icing may both be made ahead of time. Allow the cakes to cool fully before wrapping each layer in plastic wrap and placing them in a gallon zip-top freezer bag. The cake layers can be frozen for up to a month.
Simply remove the cake from the freezer and place it in the refrigerator to defrost while still wrapped. After the cake has totally thawed, frost it.
Place the cake on the counter at room temperature. To keep the cake fresh, I put it in a cake dome.
Chocolate Cake Variations You Might Be Interested In:
Please keep in mind that I have revised the recipe to include some new items that I have used over the years. This chocolate cake has proven to be much more flexible than I had anticipated! I’ve included some of the tweaks I’ve tried that I believe you might be interested in.
Recipe for Gluten-Free Chocolate Cake:
I’ve successfully made the cake into a gluten-free chocolate cake recipe by substituting an equivalent amount of gluten-free flour for the all-purpose flour stated in the recipe.
Recipe for Dairy-Free Chocolate Cake:
I substituted almond milk and coconut milk for the dairy in this dairy-free chocolate cake recipe. While not dairy-free, I’ve substituted buttermilk for the milk with excellent results, Chocolate Buttercream Frosting.
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Chocolate Cake Recipe
The Most Delicious Chocolate Cake Recipe – A quick, simple, and delicious one-bowl chocolate cake recipe! Gluten-free, dairy-free, and egg-free choices have been added!
- Preheat the oven to 350°F. Spray or grease two 9-inch cake pans with baking spray and gently dust them.
- In a large mixing basin or the bowl of a stand mixer, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Whisk to incorporate, or use your paddle attachment to whisk through the flour mixture until fully blended.
- Mix in the milk, vegetable oil, eggs, and vanilla extract on medium speed until fully blended.
- Reduce the speed to low and slowly fold in the boiling water until thoroughly incorporated.
- Divide the cake batter evenly between the two cake pans.
- Bake the chocolate cake for 30-35 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Remove from the oven and cool for about 10 minutes before removing from the pan and cooling fully.
FOR THE CHOCOLATE CAKE:
- After adding the hot water, the cake batter will be quite thin. This is right, and it yields the most delicious and moist chocolate cake I’ve ever had! xo
- Freezer Compatible
- Allow the cooked cake layers to completely cool. Wrap them tightly in plastic wrap, then foil. Freeze each layer for up to 2 months in a freezer bag. Thaw in the refrigerator overnight with the wrapper still on before serving. The layers are ready to fill and frost the next day.
- High Altitude: If you reside at a high altitude, alter the recipe to account for your altitude.
- The nutritional information is solely for the cake.
- Amount Per Serving
- Calories 124
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 1g5%
- Cholesterol 15mg5%
- Sodium 178mg8%
- Potassium 114mg4%
- Total Carbohydrate 27g9%
- Sugars 17g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.