Easy Chocolate Cake Recipe

Homemade chocolate cake is topped with a rich dark chocolate frosting, a sprinkle of sea salt, and a hint of coffee mixed in to intensify the flavor. It’s a moist and delicious cake that’s delightfully indulgent and easy to make. It’s the perfect cake for any occasion!

Easy Chocolate Cake

Calling all chocolate lovers! This is the cake for you. This moist chocolate cake recipe is made with dark chocolate cocoa powder and coffee for the most intense chocolate flavor you will ever experience. And don’t even get me started with the luscious dark chocolate frosting! This cake is pure chocolate bliss.

The Best Chocolate Cake Recipe

There are so many moist chocolate cake recipes out there (I even have a few variations on my blog), but this one is definitely worth trying out. Here’s what I love about this chocolate cake recipe:

• It’s so easy to make! The cake batter is made in one bowl. You don't need any fancy mixers or equipment. A simple whisk does the job here!
• The ingredients are simple and you probably have most of them in your pantry and refrigerator already.
• It's a sheet cake which means that there is no need for stacking layers or crumb coats!
• Has a moist and fluffy crumb with a rich chocolate flavor.
• It's topped with an easy chocolate buttercream frosting that makes this simple chocolate cake taste so indulgent!
• My family loved this chocolate cake, and I'm sure yours will too!

Ingredients for Easy Chocolate Cake Recipe

Let’s go over the ingredients you will need for this homemade chocolate cake recipe. Using high-quality ingredients is key to producing the best chocolate cake!

Chocolate Cake

• All-purpose flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
• Cocoa powder: Use a high quality cocoa powder for the best tasting chocolate cake. I prefer to use dark chocolate cocoa powder for a very chocolate-y taste and look, but regular cocoa powder works just as well!
• Instant espresso powder: Espresso powder is totally optional, but highly recommended. Coffee enhances the flavor of the cocoa powder, producing a richer chocolate cake. This is my favorite espresso powder.
• Baking powder
• Salt
• Eggs: Make sure that your eggs are room temperature for the best results.
• Sugar: Use your favorite granulated or organic cane sugar!
• Brown sugar: Brown sugar adds a great flavor to the cake, as well as adding moistness. I like to use dark brown sugar, for a deeper flavor! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
• Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
• Oil: Any neutral tasting oil like canola oil works great in this chocolate cake recipe. For a richer and more robust cake, try using a light olive oil! I love using oil in chocolate cakes because it adds great moisture.
• Milk: Use whole fat milk for the best results. For a dairy free version, replace the milk with any plant based milk.

Chocolate Buttercream Frosting

• Dark chocolate: Chocolate combined with cocoa powder in the frosting helps boost the flavor without altering the texture.
• Butter: I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ½ tsp in the recipe!
• Powdered sugar
• Salt
• Vanilla extract
• Cocoa powder
• Strong brewed coffee: Make sure that the coffee is room temperature before using it in the frosting. If the coffee is too hot, it will melt the butter and you will end up with a runny frosting.
• Heavy cream

How to Make Chocolate Cake from scratch

This moist Chocolate Cake recipe is so easy to make. It requires only one bowl and minimal ingredients you probably have on hand already! Let’s go through the steps to make sure you end up with the perfectly moist and rich Chocolate Cake.

1. Prepare and preheat oven to 350 degrees F: Prepare an 8-inch square pan by lightly greasing it and lining it with parchment paper. For a thiner cake, use a 9-inch square pan.
2. Combine the dry ingredients. Mix the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
3. Beat eggs with sugars and vanilla: In a large bowl, using a whisk or a hand mixer, beat together the brown sugar, granulated sugar, eggs, and vanilla extract until pale.
4. Mix in oil. Add the oil to the egg/sugar mixture and whisk to combine.
5. Add half of the dry ingredients. Add half of the dry ingredients and mix until just combined.
6. Pour in milk then add remaining dry ingredients: Mix in the milk, then add the remaining dry ingredients. Mix until the batter is smooth and there are no dry spots.
7. Pour the batter into the prepared pan: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a couple of crumbs. Make sure that you do not over-bake the cake.
8. Cool the cake: Remove cake from the oven and cool in the pan for 10 minutes. Use the parchment paper to lift the cake out of the pan and transfer to a wire rack to cool completely. 
9. Make the chocolate frosting: To make the frosting, melt the chocolate over a double boiler, then set it aside to cool down for 5 minutes. In a mixing bowl, beat the butter, powdered sugar, and salt until light and fluffy. Add in the melted chocolate and beat to combine. Mix the cocoa powder into the coffee, then add it to the rest of the ingredients. Finally, add the cream and beat until the frosting is smooth.
10. Frost the cake: Once the cake has cooled completely, it is time to frost the cake. Use a large serrated knife to remove the dome top. Place a generous amount of frosting on top and smooth it into an even layer. Top the cake the flaked sea salt or chocolate sprinkles and serve!

How Do You Know When the Cake is Done Baking?

Insert a wooden skewer into the center of the cake to make sure that the cake is done baking. If the skewer comes out clean with just a couple of crumbs, your cake is done!

How Do I Store Chocolate Cake?

To store this chocolate cake, cover with a cake keeper or plastic wrap. The cake can be kept on the counter for up to 3 days or in the refrigerator for up to 5 days. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper.

Can You Taste the Coffee in the Cake?

No! You won’t be able to taste the coffee in this chocolate cake recipe. The coffee enhances the flavor of the cocoa powder resulting in a more intense chocolate tasting cake!

Can I Make a Gluten Free Chocolate Cake?

Yes! You can easily make this chocolate cake recipe gluten free but using a 1:1 gluten free baking flour. I love using this one from Bob's Red Mill.

More Chocolate Cake Recipes You’ll Love

• Perfect Triple Layer Chocolate Cake
• Vegan Chocolate Cake
• Red Wine Chocolate Cake
• Chocolate Tahini Layer Cake
• Molten S’mores Chocolate Lava Cakes

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Easy Chocolate Cake Recipe

Angelina

Homemade chocolate cake is topped with a rich dark chocolate frosting, a sprinkle of sea salt, and a hint of coffee mixed in to intensify the flavor. It’s a moist and delicious cake that’s delightfully indulgent and easy to make. It’s the perfect cake for any occasion!

5 from 14 votes

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr 30 mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 340 kcal

Ingredients 

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Chocolate Cake

• ▢ 2 cups 250 g all-purpose flour
• ▢ ⅓ cup 30 g cocoa powder
• ▢ 1 tbsp instant espresso powder
• ▢ 2 ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ 4 eggs
• ▢ ¾ cup 150 g sugar
• ▢ ½ cup 50 g brown sugar
• ▢ 1 tbsp vanilla extract
• ▢ ¾ cup 178 ml oil
• ▢ ⅔ cup 150 ml milk
• ▢ Frosting
• ▢ 3 ½ oz 100 g dark chocolate, chopped
• ▢ ½ cup 113 g butter, room temperature
• ▢ 1 ½ cups 187 g powdered sugar
• ▢ ¼ tsp salt
• ▢ ⅓ cup 30 g cocoa powder
• ▢ ⅓ cup 80 ml strong brewed coffee, room temperature
• ▢ 2 tbsp heavy cream

Instructions 

• Preheat oven to 350 degrees F. Prepare an 8-inch square pan by lightly greasing it and lining it with parchment paper. For a thiner cake, use a 9-inch square pan.
• Mix the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
• In a large bowl, using a whisk or a hand mixer, beat together the brown sugar, granulated sugar, eggs, and vanilla extract until pale.
• Add the oil to the egg/sugar mixture and whisk to combine.
• Add half of the dry ingredients and mix until just combined.
• Mix in the milk, then add the remaining dry ingredients. Mix until the batter is smooth and there are no dry spots.
• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a couple of crumbs. Make sure that you do not over-bake the cake.
• Remove cake from the oven and cool in the pan for 10 minutes. Use the parchment paper to lift the cake out of the pan and transfer to a wire rack to cool completely. 
• Chocolate frosting: To make the frosting, melt the chocolate over a double boiler, then set it aside to cool down for 5 minutes. In a mixing bowl, beat the butter, powdered sugar, and salt until light and fluffy. Add in the melted chocolate and beat to combine. Mix the cocoa powder into the coffee, then add it to the rest of the ingredients. Finally, add the cream and beat until the frosting is smooth.
• Once the cake has cooled completely, it is time to frost the cake. Use a large serrated knife to remove the dome top. Place a generous amount of frosting on top and smooth it into an even layer. Top the cake the flaked sea salt or chocolate sprinkles and serve!

Notes

Storage: To store this chocolate cake, cover with a cake keeper or plastic wrap. The cake can be kept on the counter for up to 3 days or in the refrigerator for up to 5 days. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper.

Nutrition

Serving: 1pieceCalories: 340kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 60mgSodium: 206mgFiber: 1gSugar: 27g

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