Hello, friends! I thought it was about time that I post my go-to chocolate cake recipe. In all honesty, you can find this recipe all over the internet in one form or another. I’ve seen it on the Hershey’s website, on allrecipes.com, and a couple of other places with slight variations. As a matter of fact, one of my first blog posts was a review of Add a Pinch’s chocolate “Best Chocolate Cake Ever”, which as it turns out is also this recipe. 😛
So yes, it’s very difficult trying to find the origin, and I’m not about to pretend that I dreamt up this deliciousness on my own! There is a reason this cake shows up on so many different websites, and the reason is that it is amazing. It’s perfectly moist, full of deep chocolate flavor, and can be modified in several different ways to suit your needs (such as my Mexican Chocolate Cake version). The finished cakes stack like a dream despite how delicate they are, though I would not recommend carving them to make shaped cakes (for that I would suggest a chocolate mud cake, such as this one).
In addition to the fabulous taste, I love that it can be made in one bowl! No stand mixer or hand mixer needed. And since you incorporate a full cup of hot liquid at the end you don’t need to worry about waiting for all of your ingredients coming to room temperature (at least I don’t :P). Other than the 2 or so minutes of vigorous whisking that you do at the end, this cake is virtually stress free. I can typically squeeze three six-inch cakes out of this recipe, though you can adjust the baking times for whatever size you need. The important thing is to not let the batter sit out too long.
So yes, I highly recommend it. You can’t mess this up.
Until next time <3
- 1-3/4 c (215 g) all-purpose flour
- 3/4 c (90 g) cocoa powder
- 2 c (400 g) sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 c (8 oz) milk
- 1/2 c (120 g) vegetable oil
- 2 tsp vanilla extract
- 1 c (8 oz) boiling water or freshly brewed coffee
- Preheat your oven to 350 degrees.
- In a large mixing bowl, whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla then whisk to combine.
- Add the boiling water a bit at a time until all incorporated. Batter will be very thin.
- Vigorously whisk the mixture for approximately one minute to incorporate some air into it. Stop when you notice air bubbles rising to the top.
- Immediately transfer the batter into your greased and parchment-lined baking tins and bake for approximately 25-30 minutes (or until a toothpick inserted in the center comes out clean).