easy chocolate cake

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

The Best Chocolate Cake Recipe {Ever}

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

salt

espresso powder (homemade

milk (buttermilk, almond, or coconut milk)

vegetable oil (canola oil, or melted coconut oil)

eggs

vanilla extract

water

Chocolate Buttercream Frosting Recipe

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

For the chocolate cake:

This is the BEST Chocolate Cake Recipe! Fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Chocolate Cake Recipe

all-purpose flour ((205 grams))

brown sugar (packed (200 grams))

sugar ((200 grams))

natural cocoa powder

unsalted butter (melted (113 grams))

canola oil ((may substitute vegetable oil) (118 milliliters))

eggs egg

buttermilk¹

semisweet chocolate chips ((170 grams))

unsalted butter (softened to room temperature (226 grams))

sugar ((320 grams))

Tablespoons heavy cream ((30 milliliters))

mini chocolate chips (optional)

Preheat oven to 350F (175C) and prepare two deep 8&quot; round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.&nbsp;

Add melted butter and oil, stir well.

Add eggs and egg yolk, one at a time, stirring well after each addition. &nbsp;Pause occasionally to scrape down sides and bottom of bowl.

Stir in vanilla extract. &nbsp;Gradually add buttermilk and stir well.

Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

Evenly divide batter between prepared pans. &nbsp;Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer. &nbsp;Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. &nbsp;Top with second cake round and evenly frost cake. &nbsp;Slice and serve.

Chocolate Buttercream Frosting

https://www.youtube.com/watch?v=rXpWiuHpNhg

This is the BEST Chocolate Cake, and it's made completely from scratch! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓

Fudgy, moist, and so richly chocolatey, you're going to want to save this one! Check out the printable recipe below to find ingredient measurements in grams!

___­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓___

PRINTABLE RECIPE: https://sugarspunrun.com/chocolate-cake/

Chocolate Frosting: https://sugarspunrun.com/favorite-chocolate-frosting-recipe/

Cake Pans (Affiliate Link): https://amzn.to/2NFn9q5
Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe

Ingredients
1 3/4 cup all-purpose flour (205g)
1 cup brown sugar packed (200g)1 cup sugar (200g)
3/4 cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (may substitute vegetable oil) (118ml)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup hot coffee² (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)

Instructions
Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 
1.  00:23  In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. 

2.  01:07  Add melted butter and oil, stir well.

3.  01:36  Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.Stir in vanilla extract.  Gradually add buttermilk and stir well.

4.  02:26  Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

5.  03:54  Evenly divide batter between prepared pans.  Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

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The BEST Chocolate Cake

An incredibly moist and intensely chocolate cake with cream cheese frosting. This is an incredibly easy cake to make and a very versatile recipe.

Chocolate Cake with Cream Cheese Frosting

(80 grams) unsweetened cocoa powder (not Dutch-processed)

hot coffee (240 ml)

sugar (400 grams)

¾ cup (210 grams) all-purpose flour

½ tsp baking powder

½ tsp baking soda

milk (240 ml)

vegetable oil (120 ml)

tsp vanilla extract

cream cheese, softened

unsalted butter, softened (240 grams/ 8 ounces)

(560 grams) powdered sugar, sifted

Preheat the oven to 350°. Line the bottom...

Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).

If you prefer to bake the cakes in...

If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.

In a medium bowl, whisk the hot coffee...

In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.

In a large mixing bowl, add the sugar,...

In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.

Add the eggs, milk, oil, vanilla, and the...

Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.

Pour the batter into the two prepared pans...

Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).

Let cool in the cake pans for 5...

Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)

To make the cream cheese frosting, combine the...

To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.

Add the powdered sugar and vanilla beat on low...

Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.

Slice each layer of cake in half horizontally...

Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.

Put a dab of frosting on a cake...

Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.

Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake. 

https://mediavine-res.cloudinary.com/video/upload/qv8sg3j2zi4hrduidkxd.mp4

This Intense chocolate cake with cream cheese frosting is easy to make and only needs one bowl to mix everything in.  This is an incredibly decadent and moist cake with an an intense chocolate flavor. It will quickly become your go-to chocolate cake recipe. 



Intense Chocolate Cake with Cream Cheese Frosting

Moist Chocolate Cake in a Cup

(45 ml) unbleached all-purpose flour

(30 ml) brown sugar

(10 ml) cocoa powder

(1 ml) baking powder

(45 ml) milk

(15 ml) canola oil

semisweet chocolate chips (5 ml / 1 teaspoon)

In a 250 ml (1 cup)-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.

With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.

Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Made thus today.  Was a bit too sweet  for my taste, so  I made another with just 1 and a half tbsp of sugar, added a bit of salt and a pinch of espresso  powder . It was perfect. Will  definitely this again.

This recipe is so yummy, so convenient and quick to make. i make it like everyday! Best “cupcake” i have ever made!

I wanted something sweet and found this recipe 

This is a great recipe! I substituted canna butter for the oil and added a few granules of instant coffee ~ yum!

This Mug Cake was delicious! To most people, it might seem like it is still a little raw but that is definitely not the case. I did change up the recipe a bit, like by doing a little less than a cap full of vegetable oil instead of Canola Oil, and I added three drops of vanilla extract, but other than that it is a really great mug cake. I have been looking for a delicious mug cake for a while now and I am glad I found it! 
-Valerie

This recipe is so easy with all the things I already have in my kitchen!! It took me 5 minutes to make! And so good 

Very tasty, might add a pinch of salt next time.

Beautiful. Have tried a few recipes out there and this really works beautifully. To suit my chocoholic nature, I personalised it as follows: I a
+ added 1/2 tsp of instant coffee granules for flavour
+ added pinch of salt
- removed 1/2 tbsp of the sugar as it was a bit too sweet to me
+  added 4 big (5mm cube) chunks of dark chocolate in the centre of the cake, at the bottom. They melted to perfection, no burning, making each spoonful moist and SO CHOCOLATEY! 
Beautiful! Thank you Ricardo!

Very good recipe! Pretty sweet, so maybe reduce the sugar, but it was delicious!
Très bonne recette! Assez sucré, donc peut-être réduire un peu le sucre, mais c'était délicieux!

Honestly the best mug cake I’ve ever made! I added a pinch of salt, and used soy milk and vegan chocolate to make it dairy free! So light and fluffy!

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Chocolate sponge cake

unsalted butter, softened,

golden caster sugar

self-raising flour

milk

dark chocolate (or milk chocolate if you prefer)

unsalted butter

icing sugar, sieved

Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.

Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.

Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.

Once combined, add 1 more large egg and another third of the flour mixture and work that in.

Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.

Divide the mixture between the tins and smooth the top with the back of a spoon.

Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.

Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.

Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.

To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.

Put the second cake on top and push down very gently. Spread the remaining icing over the top.

A twist on the classic Hershey&#039;s cake, moist, fluffy and delicious!

Chocolate Cake with BEST White Icing (Black Magic Cake)

For the Cake:

buttermilk (room temperature)

eggs & 1 large egg white (room temperature)

White Icing (Click for our favorite recipe)

Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.

Sift together flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Beat with paddle attachment, on low speed, just until combined.

In a different bowl, combine buttermilk, oil, eggs and vanilla.

Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.

Add the coffee and stir, on low speed, just until combined.

Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean.

Baking times for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes and for the 13x9 pan about 35-45 minutes.

Top with your favorite icing. (Find our favorite HERE)

Enjoy!

https://embed.mediavine.com/videos/iINlx3MZc

This Chocolate Cake is a take on Hershey’s black magic chocolate cake and it’s one of the best cakes ever! Perfectly moist chocolate cake covered in the BEST white icing. This. Is. Sublime.

Black Magic Chocolate Cake

If you mix coca-cola with chocolate cake mix you get a very fluffy and fudgy chocolate cake.&nbsp;

Two ingredient Chocolate Coke Cake

chocolate cake mix

coca cola

Preheat oven to 350°F. Pour cake mix and can of coke into a large bowl and mix until there are no lumps in the batter. It may be easier to use a mixer because it took me a while to get out all the lumps with a hand whisk.

Line a 9 x 13-inch pan with parchment paper. Pour batter into pan. Bake for approximately 35 minutes or until knife inserted comes out clean. Cool before cutting. Cake crumbs do fall apart easily so cut carefully with a sharp knife. You can also bake into individual cupcake liners to make it less messy.

This One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting is a simple to make, smaller sheet cake, perfect for Valentine&#x27;s Day, or to share with a small group! It&#x27;s made in one bowl, extremely moist, rich yet light, and topped with a creamy, decadent, salted fudge frosting. Decorate it with your favorite sprinkles, and/or a sprinkle of flaky sea salt!

One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting

Bob's Red Mill Organic All-Purpose Unbleached White Flour

+ 1 tablespoon unsweetened natural cocoa powder

vegetable oil

buttermilk

strongly brewed hot coffee

unsalted butter, softened to room temperature

heavy cream

dark chocolate, chopped, melted, and cooled

flaky sea salt

sprinkles,

Preheat oven to 350℉. Line an 8x8 square baking dish with parchment paper. Spray the pan liberally with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sugar, vanilla, vegetable oil, and buttermilk, and whisk until smooth. Slowly pour in the hot coffee, whisking to combine, until batter is smooth and pourable. Pour batter into prepared baking dish. Bake for 30-35 minutes, or until center is set and no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then carefully remove and let cool on a cooling rack for the remainder.

To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, increase speed to medium-high, and beat for an additional 1-2 minutes. Add the vanilla and heavy cream, and beat for an additional 30 seconds. Turn off the mixer and add the melted chocolate. Increase speed to medium-high and beat for an additional 1-2 minutes or until incorporated, scraping down the sides as needed. Add the flaky salt and beat for 30 seconds or until combined.

Frost the cooled cake with the frosting, using an offset spatula to create the frosting &quot;swoop&quot; pattern, if you wish. Decorate with sprinkles, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.

Molten Chocolate Lava Cakes

semi-sweet chocolate (or 1 cup chocolate chips), coarsely chopped

unsalted butter,

cup confectioners' sugar

teaspoon salt

tablespoons all-purpose flour

Preheat oven to 425 F. Grease four 6-oz. ramekins or three 8-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted. 

Melt the chocolate and butter in a medium heat-proof bowl and set aside to allow it to slightly cool. You can melt the chocolate either on the stove or in the microwave. 

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place medium heatproof bowl of chocolate with butter on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

In a medium mixing bowl, use an electric hand mixer or a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.

Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.

Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 12-14 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs,  I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.

Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.

Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh  fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.

Mmm! I made these for valentine's day... and put them in the freezer as per your suggestion. Thanks for the great make-ahead dessert!

This was so easy to make and delicious!   Thank you!!

EXCELLENT recipe.  It was very easy to make, the ingredients were simple. My husband loved it.  I cut the recipe in half for valentine's day and it was amazing.

Delicious and easy dessert.
I cut it in half for the two of us.
Served with a scoop of caramel vanilla pudding 
ice cream with caramel drizzled over it.
This is the second time in a week.
Going to try 10 min. this time as 12 was too much.

A rich, decadent and fudgy Flourless Chocolate Cake! Don&#039;t forget to check out my step by step photos and tips above!

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