Rich Chocolate Cake Recipe – Firm, Fudgy & Easy to Bake

This Irresistible Easy Chocolate Cake is the kind of recipe every home baker should have up their sleeve — deeply chocolatey, incredibly moist, and made in just one bowl with pantry staples. No mixers, no fussy steps, and no sacrificing flavor or texture.

With a tender crumb, rich cocoa flavor, and optional ganache or buttercream topping, it’s the perfect dessert for birthdays, weeknight treats, or anytime chocolate cravings strike. Whether you’re an experienced baker or a total beginner, this cake is nearly impossible to mess up — and that’s why it’s a true go-to.

Make it in a single layer, double it for a celebration, or bake it into cupcakes — this is your no-fail chocolate cake recipe.

Ingredients Overview

Let’s take a look at what makes this chocolate cake so moist, rich, and simple to prepare:

Dry Ingredients:

• All-Purpose Flour: The structural base of the cake. For gluten-free, use a 1:1 GF blend.

• Unsweetened Cocoa Powder: Gives the cake deep chocolate flavor. Use natural or Dutch-process depending on preference — both work well.

• Granulated Sugar: Sweetens the cake and helps keep it soft and moist.

• Baking Powder + Baking Soda: A combination of leaveners ensures the perfect rise and tender crumb.

• Salt: Balances the sweetness and enhances the cocoa.

Wet Ingredients:

• Eggs: Provide structure and richness.

• Milk (or Buttermilk): Moisture + acidity = softness and tang. Buttermilk makes it extra tender.

• Vegetable Oil: Makes the cake extra moist — better than butter for this one.

• Vanilla Extract: Adds warmth and depth of flavor.

• Hot Water or Hot Coffee: Blooming the cocoa powder with hot liquid deepens the chocolate taste and gives the batter a silky texture. Coffee enhances the cocoa but doesn’t make the cake taste like coffee.

Optional Frosting:

• Chocolate Ganache: A simple mixture of chocolate and cream, for a glossy finish.

• Chocolate Buttercream: Fluffy and decadent.

• Whipped Cream: For a lighter topping.

• Powdered Sugar Dusting: Works for a minimalist look.

Step-by-Step Instructions

1. Prep the Oven & Pan

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan or two 8-inch round pans with parchment paper.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

3. Add Wet Ingredients

To the bowl, add:

• 2 large eggs

• 1 cup milk or buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

Mix until fully combined and smooth — a few small lumps are okay.

4. Add Hot Water or Coffee

Carefully stir in:

• 1 cup hot water (or strong hot coffee for deeper flavor)

The batter will be thin — that’s expected.

5. Bake

Pour the batter into the prepared pan(s).
Bake for:

• 9×13 pan: 35–40 minutes

• Two 8-inch pans: 30–35 minutes

• Cupcakes: 18–20 minutes

A toothpick inserted in the center should come out clean or with a few moist crumbs.

6. Cool & Frost

Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before frosting.

Tips, Variations & Substitutions

• Use Buttermilk for Extra Tenderness: The slight acidity softens the cake’s crumb.

• No Eggs? Use ½ cup applesauce or two flax eggs (2 tbsp flaxseed + 6 tbsp water) for a vegan version.

• Make It Vegan: Use plant milk, flax eggs, and vegan frosting — it works beautifully.

• Add-Ins: Mix in chocolate chips, espresso powder, or chopped nuts for extra indulgence.

• Frosting Ideas:

  • Simple ganache: Heat 1 cup heavy cream, pour over 8 oz chopped chocolate, stir until glossy.

  • Classic buttercream: Beat softened butter, cocoa powder, powdered sugar, vanilla, and a splash of milk until fluffy.

Serving Ideas & Occasions

This cake fits in just about anywhere:

• Birthday Cakes: Decorate with sprinkles, candles, or piped frosting.

• Weeknight Dessert: A simple dusting of powdered sugar makes it quick and beautiful.

• Potlucks & Gatherings: Easy to slice and transport in a sheet pan.

• Layer Cake Showstopper: Double the recipe and stack with chocolate or cream cheese frosting.

• Cupcakes: Bake in liners for 18–20 minutes — perfect for parties or school treats.

Pairs perfectly with:

• A scoop of vanilla or coffee ice cream

• Fresh berries

• Whipped cream or a drizzle of caramel

Nutritional & Health Notes

This cake is rich and satisfying, yet made with simple ingredients — no preservatives, no boxed mixes. Here’s a rough breakdown per slice (1/12 of a 9×13 cake, unfrosted):

• Calories: ~320

• Fat: ~14g

• Carbs: ~45g

• Sugar: ~28g

• Protein: ~4g

To make it a bit lighter:

• Use reduced sugar

• Substitute half the oil with applesauce

• Choose a lighter frosting like Greek yogurt chocolate topping or whipped ganache

FAQs

Q1: Can I make this chocolate cake without eggs?

A1: Yes! Use ½ cup applesauce, mashed banana, or two flax eggs (2 tbsp ground flaxseed + 6 tbsp water). The texture will be slightly denser but still moist and delicious.

Q2: Why is my cake batter so thin?

A2: That’s completely normal! The hot water or coffee thins the batter and helps bloom the cocoa. It results in a tender, moist crumb after baking.

Q3: Can I freeze this cake?

A3: Yes. Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before frosting.

Q4: Can I make this into cupcakes?

A4: Definitely. This recipe yields about 24 standard cupcakes. Fill liners ⅔ full and bake at 350°F for 18–20 minutes.

Q5: What’s the best cocoa powder to use?

A5: Natural cocoa gives a lighter, brighter chocolate flavor, while Dutch-process cocoa yields a darker color and richer taste. Both work — pick based on your preference.

Q6: Can I make this cake in advance?

A6: Yes. The cake actually tastes better the next day as the flavors develop. Store tightly wrapped at room temperature or refrigerated if frosted.

Q7: How do I keep the cake moist?

A7: Don’t overbake, and use oil and buttermilk — they’re both key to moisture. Store leftovers tightly covered to prevent drying out.

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