Name: The Only Easy Chocolate Cake Recipe You Need Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups all purpose flour (260g); 1 1/2 cups granulated sugar (300g); 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 eggs; 2/3 cup vegetable oil (130g); 1 cup buttermilk (240g) (to make your own, mix 1 cup milk (240g) + 1 tbsp vinegar); 1/2 cup Dutch processed cocoa powder (50g); 2 tsp instant coffee (can be reduced to 1 tsp); 1/2 cup boiling water (120g); 1 cup heavy cream (240g); 300g chopped chocolate (semi-sweet or mixture of dark and milk chocolate)

Jump to Recipe

If you’re on the hunt for a dessert that’s both decadent and straightforward, you’ve just struck gold with The Only Easy Chocolate Cake Recipe You Need. This cake strikes the perfect balance between rich, moist chocolate layers and a smooth, velvety ganache frosting, making it an irresistible treat for both casual bakers and devoted chocoholics. What’s truly wonderful about this recipe is how effortless it is, yet it delivers bakery-quality flavor and texture every single time—you’ll soon wonder how you ever made chocolate cake any other way!

The Only Easy Chocolate Cake Recipe You Need Recipe - Recipe Image

Ingredients You’ll Need

Getting started with baking is always a breeze when you have the right ingredients on hand. Each one in this recipe plays a part in building that luscious chocolate flavor, tender crumb, and beautiful finish that makes this cake so special.

All-purpose flour (2 cups / 260g): The foundation of your cake’s structure, sifted to keep things light and airy.
Granulated sugar (1 1/2 cups / 300g): Sweetens the cake perfectly without overpowering the chocolate.
Baking powder (2 tsp) and baking soda (1 tsp): These leavening agents help the cake rise beautifully while keeping it tender.
Salt (1 tsp): Just a pinch to balance and enhance all the flavors.
Eggs (2): Bind everything together while adding richness and moisture.
Vegetable oil (2/3 cup / 130g): Keeps the cake incredibly moist and soft for days.
Buttermilk (1 cup / 240g): Adds tang and tenderizes the crumb; making your own with milk and vinegar is a simple trick that works wonders.
Dutch processed cocoa powder (1/2 cup / 50g): Brings deep, smooth chocolate flavor without bitterness.
Instant coffee (2 tsp): Amplifies the chocolate notes for a richer taste—you can adjust to your preference.
Boiling water (1/2 cup / 120g): Helps bloom the cocoa powder and creates a silky batter.
Heavy cream (1 cup / 240g): For the luxurious ganache frosting that melts in your mouth.
Chopped chocolate (300g): Use semi-sweet or a mix of dark and milk chocolate for that perfect ganache texture.

How to Make The Only Easy Chocolate Cake Recipe You Need

Step 1: Prepare the Ganache

Trust me on this one, starting with the ganache is a game-changer because it needs time to cool and thicken while you bake the cake. Combine the cream and chopped chocolate in a microwave-safe bowl. Warm gently in 15-20 second bursts, stirring often. The chocolate should almost melt but don’t overheat it, or the texture might suffer. Let it rest covered at room temperature, stirring every half hour until it thickens into a spreadable consistency—patience here will pay off!

Step 2: Mix Dry Ingredients

Preheat your oven to 350°F and prep your cake pans with parchment and butter or oil. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Sifting the flour at this stage means your cake will have an ultra light crumb, free of any pesky lumps.

Step 3: Add Wet Ingredients

Next, break in your eggs along with the vegetable oil and buttermilk. Mix gently with a whisk until combined and smooth—this is key. Vigorous mixing can toughen your cake, so handle the batter with care as you bring it together.

Step 4: Bloom the Cocoa and Coffee

In a separate cup, whisk together the Dutch processed cocoa powder and instant coffee with the boiling water. This blooming process wakes up the cocoa, releasing those lovely, intense chocolate aromas that make every bite exceptional.

Step 5: Combine and Bake

Slowly fold the cocoa mixture into your cake batter, ensuring it’s just incorporated. The batter will look thin—that’s exactly how it’s supposed to be! Pour evenly into your prepared pans and bake for about 20-25 minutes for 9-inch pans, or 23-28 minutes for 8-inch, until a toothpick emerges with just a few moist crumbs. Let the cakes cool slightly before transferring them to racks—handling warm cake can be tricky, so go slow.

Step 6: Assemble with Ganache

Once both the cakes and ganache have cooled, it’s assembly time. Trim the domed tops for level layers, spread a third of the ganache on the first layer, then top with the second cake. Finish by covering the entire cake with the remaining ganache, using an offset spatula for a rustic, brushed look. For a crumb-free finish, apply a thin crumb coat first and chill before the final coat.

How to Serve The Only Easy Chocolate Cake Recipe You Need

Garnishes

While the rich ganache speaks for itself, adding a few simple garnishes can elevate this cake from everyday delicious to show-stopping. Think fresh raspberries, a sprinkle of flaky sea salt, or even a dusting of cocoa powder or powdered sugar. These little touches add color contrast and a hint of brightness that play off the chocolate beautifully.

Side Dishes

Pair this chocolate cake with something fresh and light to balance the richness. A scoop of vanilla bean ice cream, a dollop of whipped cream, or even a fresh fruit salad are all delightful companions that enhance and complement the cake’s flavors.

Creative Ways to Present

Want to impress guests? Try stacking mini versions of this cake in individual glass jars layered with ganache and berries for an elegant dessert parfait. Or serve slices alongside a drizzle of caramel or raspberry sauce for a stunning plating. Presentation can be just as fun and delicious as the cake itself!

Make Ahead and Storage

Storing Leftovers

This cake stays moist and flavorful for several days when stored properly. Keep any leftover slices covered in an airtight container at room temperature, or refrigerate if your kitchen feels warm. The ganache actually becomes fudgier when chilled, which many people love.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap the cake (whole or in slices) tightly with plastic wrap and then foil to prevent freezer burn. When you’re ready to treat yourself, thaw overnight in the fridge for best texture and flavor retention.

Reheating

If serving chilled cake, just let it sit at room temperature for 15-20 minutes before cutting to soften up. For slices stored in the fridge, warm gently in the microwave for 10-15 seconds to restore that fresh-baked feel without drying out the cake.

FAQs

Can I substitute the vegetable oil?

Yes! You can use melted butter or even coconut oil, though that may slightly change the texture and flavor. Vegetable oil keeps the cake super moist without overpowering the chocolate notes.

Do I have to use instant coffee?

While coffee enhances the chocolate’s depth, you can reduce the amount or leave it out if you prefer. The cake will still be delicious, just a bit less intense in chocolate flavor.

How long does this cake stay fresh?

When stored well, this cake remains moist and tasty for up to 3 days at room temperature and about 5 days in the fridge.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum for structure, or add it separately.

Is it necessary to bloom the cocoa powder?

Absolutely! Blooming with boiling water and coffee unlocks the full chocolate flavor and creates a smoother batter. It’s a small step that makes a big difference.

Final Thoughts

There you have it: The Only Easy Chocolate Cake Recipe You Need in your baking arsenal. It’s simple, reliable, and utterly scrumptious every time you make it. Whether you’re baking for a special occasion or just because chocolate always calls, this recipe will quickly become your go-to. So preheat that oven and get ready to enjoy some of the best chocolate cake you’ll ever taste. Trust me, once you try it, you won’t be looking for another chocolate cake recipe again!

The Only Easy Chocolate Cake Recipe You Need Recipe

★★★★★

4.7 from 13 reviews

Author: Rafael
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This easy chocolate cake recipe delivers a moist, tender crumb with deep chocolate flavor enhanced by instant coffee and a rich ganache frosting. Perfect for any occasion, this cake uses simple pantry ingredients and straightforward techniques to create a decadent dessert everyone will love.

Instructions

Prepare Ganache: Combine the heavy cream and chopped chocolate in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring after each until the chocolate is nearly melted. Allow it to sit covered at room temperature for 1.5 to 2 hours, stirring gently every 30 minutes, until thickened to a spreadable consistency.
Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and line two 8 or 9-inch cake pans with parchment paper.
Make Buttermilk (if using homemade): Mix 1 cup milk with 1 tbsp vinegar and set aside.
Mix Dry Ingredients: Sift and combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl to ensure no lumps and even mixing.
Mix Wet Ingredients: Add eggs, vegetable oil, and buttermilk to the dry mixture. Whisk gently until smooth and lump-free, taking care not to overmix.
Bloom Cocoa Powder: In a separate bowl, whisk the Dutch processed cocoa powder and instant coffee into the boiling water until shiny and smooth. This enhances the chocolate flavor.
Combine Cocoa Mixture with Batter: Gently fold the cocoa mixture into the cake batter until just combined, keeping the batter slightly runny.
Divide Batter: Pour the batter evenly into the prepared cake pans.
Bake: Bake for 20-25 minutes (for 9-inch pans) or 23-28 minutes (for 8-inch pans). Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter, and the cake should spring back when touched.
Cool Cakes: Let cakes cool in the pans for 10-15 minutes, then transfer onto a wire rack to cool completely to prevent breaking.
Trim and Assemble: Use a serrated knife to level the domed tops of the cakes. Place one layer on a serving plate and spread one-third of the ganache evenly over it.
Add Second Layer and Frost: Place the second cake on top and cover the entire cake with the remaining ganache, using an offset spatula to create a rustic, brushed effect. For a cleaner finish, apply a thin crumb coat first, chill for 15 minutes, then add the final layer of ganache.
Serve: Slice and enjoy this rich, fudgy, and elegant chocolate cake.

Notes

To make homemade buttermilk, combine 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Do not overmix the batter to avoid a dense, rubbery texture.
The instant coffee is optional but enhances chocolate depth.
Cooling the ganache properly is essential for spreading; be patient.
For easier slicing, chill the cake for 30 minutes before cutting.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American