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.
Servings 6 cups
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
- 6 oz semi-sweet chocolate
- 4 oz heavy whipping cream
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.
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.
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