Chocolate cake recipe – Did you ever dream of baking the best chocolate cake? I did and my dream came true when I tried this recipe for the first time years ago. This super delicious, moist & rich chocolate cake has never failed to amaze my family & friends.
This best chocolate cake recipe is simple & easy to follow even by a beginner. It is a one bowl cake that just needs a whisk, no mixer needed except for the frosting.
This recipe uses 1 egg which helps the cake to rise & keep it moist. If you do not eat eggs, then you can check this moist Eggless chocolate cake.
I have baked this cake in a oven. If you do not have a oven you can also bake it in a cooker or a heavy bottom pot following this post on Cooker cake recipe.
Step-by-step photos
Preparation for chocolate cake recipe
Preheat the oven to 175 C or 350 F for at least 15 mins.
1. Grease and line 2 – 6 inch cake pans. You can also make a single layer cake in a 7 or 8 inch pan.You can also just grease and dust with some flour or cocoa.
2. Place a sieve over a mixing bowl. Add flour.
3. Add the rest of the dry ingredients – cocoa, baking powder, baking soda and salt. Sieve them all.
4. Next add sugar.
5. Mix everything very well until uniform. Make a well in the center.
How to make chocolate cake
6. Heat half cup water in a pot.
7. Pour milk, egg, oil and vanilla.
8. Whisk the wet ingredients first. Then whisk together wet and dry ingredients just until combined. Do not over mix.
9. You will have a slightly thick batter at this stage.
10. Quickly pour the hot water to the batter. The water must be very hot.
11. Immediately whisk the batter just until the water is absorbed and the batter looks uniform. Batter is very runny at this stage.
12. Pour this to the pans. Tap the pan to the counter 2 to 3 times.
13. Bake for 28 to 30 mins or until the tester comes out clean. Please adjust the timing depending on the oven and pan sizes. If baking in a 7 inch pan you may need to bake upto 35 to 38 mins. Cool the pans on a wire rack for 10 mins.
14. Then invert to a cooling rack. Cool completely before frosting.
Frosting chocolate cake
15. Please follow the recipe card to make the frosting. I have shared below quick tips on how to frost the cake.
16. Spread a tsp of frosting in the center of the cake board or cake stand. Place 4 parchment papers on all 4 sides such that they don’t touch the frosting. Place the cake on the parchment paper. The center of the cake has to be on the frosting that was spreaded. Begin to spread the frosting with a spatula. Even out for smooth surface. Place another cake and repeat the frosting. Then frost on the sides. Smoothen the sides as well with the spatula.
17. I just used some choco chips and sprinkles on top. Then remove the parchment paper gently.
Slice the chocolate cake.
The following tips will help you to adapt the recipe to different pan sizes.
Tips on chocolate cake recipe
1. I have baked this cake in two 6 inch round pans as I do not prefer to cut my cake to layers. If you do not have 2 pans then you can bake it in a single 7 or 8 inch round pan. To make it a layered cake you will have to cut the cake to 2 layers and then frost.
2. This recipe cannot be halved but can be doubled to make a 2 or 3 layers 8 inch cake.
3. The recipe can be used to make 12 cupcakes.
4. Do adjust the baking time depending on the pan size used.
5. I have made chocolate buttercream frosting which needs a stand or hand mixer. If you do not have one, you can also beat the mixture using a whisk but it is a bit of arm work.
6. You can also make a simple chocolate ganache instead of buttercream frosting or spread some melted chocolate over the cake. This needs no mixer & you can bake the entire batter in a single pan.
More Cake recipes
Biscuit cake
Banana cake
Butter cake
Chocolate sponge cake
Chocolate banana cake
Recipe
Chocolate cake recipe
Chocolate cake
Ingredients (1 cup = 240ml )
Dry ingredients for chocolate cake recipe
- ¾ cup + 2 tbsp flour or 112 grams (all-purpose flour or wheat flour)
- ¼ cup + 2 tbsp cocoa powder or 34 grams (6 tbsps)
- ½ tsp salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 cup sugar (organic)
Wet ingredients
- 1 egg
- ½ cup milk
- ¼ cup oil (4 tbsps) (I used virgin coconut oil)
- 1 to 2 tsp vanilla extract or powder as needed
- ½ cup boiling hot water
For chocolate buttercream frosting (optional)
- ½ cup butter unsalted (soft but cold)
- 1¾ cup powdered sugar or confectioners sugar
- 4 tbsp cocoa powder
- 1½ tbsp milk or whipping cream
- 1 tsp vanilla extract
How to make the recipe
Preparation for chocolate cake recipe
- Grease and line 2 – 6 inch cake pans or 1 – 7 or 8 inch pan. Preheat the oven to 175 C for at least 15 mins.
- Sieve together flour, cocoa, salt, baking powder and baking soda to a mixing bowl.
- Add sugar to the bowl. Give a good stir until well combined.
How to make chocolate cake
- Make a well in the center of the bowl. Pour egg, oil, vanilla extract & milk. Whisk together all the wet ingredients. Then mix wet and dry together until just combined and no lumps appear.
- Pour boiling hot water and whisk until all the water is absorbed by the batter. The batter is runny at this stage.
- Pour this to the cake pans. Tap the pans gently twice to the counter.
- Bake at 175 C for 28 to 30 mins or until the tester inserted comes out clean. Please adjust the timing as it depends on the oven.
- Cool the cake in the pans on a wire rack for 10 mins. Invert to a cooling rack and cool completely before frosting.
Making chocolate buttercream frosting
- Ensure butter is soft yet cold. Beat it until light & creamy for 2 mins. Then add the rest of the ingredients except milk. Beat until smooth, light and creamy. If the frosting is too thick add milk and beat. If it becomes runny, just add more powdered sugar.
- Refrigerate for a while and spread on the cake. For more details watch the video.
- Refrigerate and use up the chocolate cake with in a week.
Video
NUTRITION (estimation only)
Notes
Recipe source : Hersheys
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips.
Arun says
Hi,
Can you please let me know , if I want to bake it as a vanilla cake🔵what should I add insted of cocoa powder,also any additional ingredient is needed for vanilla cake .
Thank you !
swasthi says
Hi Arun,
This cake recipe cannot be altered. You may check this vanilla butter cake
Reshma says
Hi,
What will be the temperature and time for baking in the oven for cupcakes
Could you please mention preheat time as well.
swasthi says
Hi Reshma
You can bake for 22 to 24 mins in 2.5 inch diameter cups. Fill only 2/3 rd of the cups. Hope this helps
SD says
Hi Swasthi, Again thanks for detailed recipe. I like detailed picture wise presentation I like to follow instead of videos. Sofar all amazing receipe. Last time I made this receipe but was bit bitter
Do I need to reduce cocoa powder or increase sugar?
Thanks
swasthi says
Hi SD,
This is a recipe from Hershey’s. I don’t suggest altering the recipe. I understand that you did not make the frosting. You can check out the frosting recipe 1 in this eggless cake recipe. Increase the sugar in the frosting if you like it sweeter.
Shilpi says
Just loved the recipe and it’s outcome❤️
Priya says
Hi
Whether ingredients measurements are same for baking cake in oven and pressure cooker..
Sathya says
Baked a cake for the first time in my life for my 4 year old’s birthday using this recipe. I can’t believe it turned out so amazing. We have already gobbled up more than half the cake in a day, had to stop ourselves from finishing the rest! Thanks for the perfect recipe that even a novice like me could ace.
Sneha says
The oil measurement given says 1/4th cup oil-4 tbsp. Does it mean 4 tbsp oil + 1/4th cup?
swasthi says
It is 1/4th cup
Srivani says
Hi….i wanna try this…. Can I use steel utensil for making this…. Gonna try with convection oven.
swasthi says
Hi Srivani
Aluminum pans are used as they bake the cakes evenly. I haven’t tried in a steel one. But it should work.
Prithi says
Hi Swasthi..
I do not have a parchment paper… can you tell me how to grease the pan without that?
swasthi says
Hi Prithi,
Add little oil and grease lightly including the sides. Add some cocoa to a strainer and sprinkle all over evenly.
Kirti says
Can I use butter instead of oil?
swasthi says
Yes you can use melted butter
Sue says
Perfect recipe for a chocolate cake. Just awesome. Baked it for my kids birthday. Baked in the convection mode of my microwave. I had to adjust the temperature to suit my oven. Thank you for sharing
swasthi says
Welcome Sue
Glad to know it turned out great!
Thank you!
Twinkle says
Hi Swasthi,
I do not have all purpose flour so can I use self raising flour instead of all purpose flour?
Please let me know. Thank you!
swasthi says
Hi Twinkle,
I haven’t tried it anytime with self raising flour.
Ekta says
Hello,
I liked this recipe. Eager to try it. Can I use a square baking pan as I don’t have a round one?
Thank you
swasthi says
Hi Ekta
I guess 7 inch square pan should be fine
Rizwana says
Hii swasthi
When i bake should i bake it on upper flame or lower flame or upper and lower both?
swasthi says
Hi Rizwana,
Are you asking about the heating elements? Both the heating elements should be turned ON. If you are asking in cooker, Please check this post – cooker cake
Sweta says
Made this chocolate cake twice in a day 😁 it tasted amazing and yummlicious. Only problem was that base of the cake was slightly wet and not totally dry.also cake broke a bit from side. Baked in a single 7inch pan for 35 mins and 38 mins. In total an awesome recipe. Just wanted to make it perfectly. Please help if any tips.
swasthi says
Hi Sweta
I guess it had to bake a little longer. If the cake is too moist and wet it can break.
Surabhi says
Hi Swasthi,
I baked the carrot cake and banana cake, they were so so good. I’ve run out of cocoa powder, can I substitute that with morde chocolate compound?
Thanks.
swasthi says
Hi Surabhi
Thank you! I don’t think this recipe will work with a cocoa substitute. I haven’t tried it any time.
Surabhi says
Hi Swasthi,
Since I wasn’t able to source cocoa powder during lockdown and I really wanted to try this cake, I substituted cocoa with grated dark chocolate 1:1 and it turned out amazing!
Thanks.
swasthi says
Hi Surabhi
Thank you so much for sharing. It helps the other readers.
🙂
Vasundhara says
Hi,
I have tried this recipe twice in a cooker filled with salt..and got a super fluffy, tasty soft cake.
The only problem is that when the cake rises, it rises more in the middle..looks like a hill, don’t know why? Can you help..
swasthi says
Hi,
Glad to know! I think the flame is a bit high. I haven’t tried this one in cooker but I know the batter is too runny. So not sure what could be the reason.
Tanusree says
Hi Swasthi,
I have prepared this no fail cake multiple times.. everytime it turned out to be soft and moist, finger-licking as well and disappeared in no time..
Now under this lockdown phase, I want to make a bit drier version of it, say like britania cake slices…so that it is consumed in moderation..sounds crazy right?
I want to serve it like a hi-tea snack..
In that case what change I should make in the quantity of ingredients?
My plan is to make a single 8″ diameter cake.
Stay safe.
Thanks in advance.
Tanusree
swasthi says
Hello Tanu,
Thank you! haha! I would say smart choice! I understand with the kids at home snacks finish in no time now. Reducing a bit of sugar(may be 2 to 3 tbsp) makes it slightly drier. Another way is to use ragi flour. I have tried a lot of times substituting ragi flour for all-purpose flour(1:1 substitution) and found the cake turns out drier. It will be a healthy one too. But substitute only a part of the flour. If you haven’t tried this eggless ragi chocolate cake, give it a try.
Stay safe!
Deepthi says
Hi Swasthi,
Hope you are doing good.. Can you share a recipe for homemade chocolate sometime
Thanks,
Best wishes
Deepthi
swasthi says
Hi Deepthi,
I am doing well. Thanks for asking! Hope all is well at your end. Yes I will try to share.
Tanusree says
Hi Swasthi,
With your valuable guidance I have prepared this choclate cake multiple times. Every time it turned out to be perfectly soft and moist and disappeared in no time..
Now I want to bring a small twist in the softness.. I would like it to be little dry, better say should be like britania slice cake…
To do the same should I bring any change in the ingredients in the same recipe or do you have a different recipe for that.
Will make single 8″ or 10″.
Won’t prepare ganache, would like to keep it sliced cake without mess.
Thanks in advance.
Chinthamani says
Why should it not be halved please clarify
swasthi says
Because it is not a good idea to halve an egg for baking. The results may vary
Chinthamani says
Thanks for your prompt reply.
I have only a single aluminum cake tin of six inches and because of lock down couldn’t get another so was wondering if I could half the other ingredients and use one whole egg and try the recipe.
Suhasini says
Hi Swasthi
For the first time I got a cake right thanks to your recipe. We loved it. I feel so happy and satisfied having baked it. I refer to your other recipes as well. All are beautifully written step wise with images makes life simple got beginners like me and feels happy to serve delicious food and eat it too.
swasthi says
Hi Suhasini
Glad to know the cake turned out good! Thank you!
🙂
Deepthi says
Can i use brown sugar instead of white sugar
swasthi says
It should work