Chocolate Cake Recipe

Most of us could agree that chocolate cake is easily one of the best kinds of cake but sometimes there can be extra steps that actually aren’t all that necessary (like boiling water and using a mixer. 

No word of a lie, this is THE BEST MOIST CHOCOLATE CAKE recipe on the internet. If you’ve been looking for it, then look no furthe.. 

THIS IS IT! It’s so easy to make without a mixer and in one bowl, and it is incredibly chocolaty with the best chocolate fudge frosting. But WARNING: This post contains the word “moist” at least 10 times.

You know when you make a whole cake for a household of two (that’s 1, 2 people!) and the cake lasts maybe 4 days… and when I say “lasts” I mean against its will because we ate it all and not because it doesn’t keep well.

In fact this BEST Chocolate Cake is so moist that it keeps for over a week without drying out and actually improves with age! How is this even possible!?

This recipe has streamlined the process and the prep couldn’t be faster, and yet you still end up with one of the best chocolate cakes you’ll taste!

It’s perfectly chocolatey with rich depth, it has a heavenly texture with a fluffy crumb, and the fudgy decadent ganache frosting is the crowning finish.

Of course it’s perfect for birthdays and holidays but with its simplicity it also makes an amazing weekend treat.

INGREDIENTS :

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 2 cups white granulated sugar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

CHOCOLATE BUTTERCREAM FROSTING

• 4 oz butter, (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder 
• 3 cups powdered sugar
• 1/3 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.