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Easy Chocolate Cake

An easy chocolate cake recipe that requires no special mixing method or ingredients. This chocolate cake is super moist, decadent and delicious! Makes two 8"x2" round cakes with fudge frosting and a chocolate drip. 
Course Dessert
Cuisine American
Keyword beer cake, chocolate
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 cups
Calories 416kcal

Equipment

  • Kitchen Scale

Ingredients

Easy Chocolate Cake Recipe

  • 10 oz AP flour 2 cups
  • 14 oz granulated sugar 2 cups
  • 4 oz natural cocoa powder like HERSHEYS 1 cup
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs room temperature
  • 8 oz buttermilk room temperature - 1 cup
  • 8 oz hot coffee or hot water - 1 cup
  • 4 oz vegetable oil 1/2 cup
  • 2 tsp vanilla extract

Chocolate Fudge Frosting

  • 6 oz unsalted butter softened
  • 10 oz powdered sugar
  • 1.5 oz cocoa powder
  • 1 oz milk
  • 10 oz semi-sweet chocolate chips
  • 6 oz heavy cream
  • 1 tsp vanilla extract
  • 1 tsp salt

Chocolate Drip

  • 6 oz semi-sweet chocolate
  • 4 oz heavy whipping cream

Instructions

Easy chocolate cake instructions

  • Heat oven to 350ºF and prepare two 8” cake pans with cake goop or another preferred pan release 
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. 
  • Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
  • Turn the mixer down to low and add in the hot coffee and mix until just its just combined. 
  • Pour the batter into your prepared cake pans.
  • Bake the cakes for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting. 

Fudge Buttercream Instructions

  • Heat the cream until just steaming and pour over chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth.
  • Place the softened butter in the bowl of your mixer with the whisk attachment and whisk until smooth
  • Sift the cocoa powder and sugar into the butter and continue whisking. It will by dry and crumbly at first, keep going until smooth
  • Add in the milk 1 Tbsp at a time. Then vanilla and salt. Whisk on high until fluffy. 
  • whisk in the cooled ganache. Frosting is swill be softt. Chill for 20 minutes if you want it firmer. 

Chocolate drip recipe

  • Heat the cream until just steaming and pour over the chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth. Transfer to another bowl and let cool to 90ºF before piping onto the cold cake. 

Video

Notes

You can freeze your layers by wrapping them in plastic wrap and then freezing them until you need them. Freezing your layers locks in moisture so they don't go stale. 
If you want your cakes to be super moist, you can add an extra ounce of oil
To make your easy chocolate cake recipe egg-free, use a commercial egg replacer like King Arthur egg replacer or sugar free applesauce instead of the eggs. 

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 51mg | Sodium: 272mg | Potassium: 253mg | Fiber: 3g | Sugar: 35g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2.5mg