Name: Easy Chocolate Cake
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 1 cup heavy cream; 250 g chopped semi-sweet chocolate

Why You’ll Love This Recipe

I love this recipe because the cake comes out soft, moist, and full of chocolate flavor without being complicated. The batter is easy to mix, and the hot water helps create a light texture with a rich cocoa taste. I also like that the ganache frosting makes the cake look beautiful while staying simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot water

1 cup heavy cream

250 g chopped semi-sweet chocolate

Directions

I preheat the oven to 350°F and grease two 8-inch cake pans.

I whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Then I add the eggs, milk, oil, and vanilla, then whisk until the batter is smooth.

I slowly mix in the hot water until the batter becomes thin and glossy.

I divide the batter between the prepared pans and bake for 28 to 32 minutes.

Next I let the cakes cool completely before frosting.

I heat the cream until warm, pour it over the chopped chocolate, and stir until smooth.

I let the ganache thicken slightly, then spread it between the cake layers and over the top and sides of the cake.

Servings and Timing

This recipe makes 12 servings.

Prep time: 20 minutes

Cooking time: 32 minutes

Total time: 52 minutes

Calories: about 420 kcal per serving

Variations

I sometimes add a teaspoon of espresso powder to deepen the chocolate flavor. I can also add chocolate chips to the batter for extra richness. For a lighter finish, I like serving the cake with fresh berries or a dusting of powdered sugar instead of extra frosting.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. And I like bringing chilled slices to room temperature before serving so the ganache softens. I do not usually reheat this cake, but I can warm a slice very briefly in the microwave if I want a softer texture.

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FAQs

Can I make this chocolate cake ahead of time?

Yes, I can bake the cake layers one day ahead and frost them once they are completely cool.

Can I use a different pan size?

Yes, I can use a 9×13-inch pan, but I keep an eye on the baking time because it may change slightly.

Why is the batter thin?

The batter is supposed to be thin because the hot water helps create a moist, tender cake.

Can I use dark chocolate for the ganache?

Yes, I can use dark chocolate if I want a deeper and less sweet flavor.

Do I need to refrigerate the cake?

I refrigerate it if I plan to keep it longer than 2 days or if the room is warm.

Conclusion

This easy chocolate cake is a simple, reliable dessert with a moist crumb and rich ganache frosting. I like that it feels impressive enough for celebrations but is still easy enough to make whenever a chocolate craving hits.

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