This easy and delicious chocolate cake recipe is made with simple ingredients and baked in a single layer, making it perfect for baking with kids, celebrations, or whenever a chocolate craving strikes.
3 1/2ozchocolate (semi-sweet, bittersweet, or dark)chopped
1/2cupbutterroom temperature
1 1/2cupspowdered sugar
1/4tspsalt
1/3cupcocoa powder
1/3cupmilkroom temperature
2tbspheavy cream
1tspvanilla extract
sprinklesfor topping (optional)
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Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square pan and line it with parchment paper. For a thiner cake, use a 9-inch square pan.
In a large bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
Add both the sugar and brown sugar to the mixture, whisking well.
Mix in the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk until the batter is smooth with no visible clumps.
Pour the batter into the prepared pan. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs. Avoid over-baking.
Remove from the oven and let the cake cool in the pan for 10 minutes. Use the parchment paper to lift the cake out and transfer it to a wire rack to cool completely.
Chocolate Buttercream
Melt the chocolate using a double boiler or in a microwave-safe bowl. Allow it to cool for 5 minutes.
In a separate bowl, beat the room-temperature butter, powdered sugar, and salt together until smooth.
Mix in the melted and cooled chocolate.
Dissolve the cocoa powder in milk, and then add it to the butter mixture.
Add the heavy cream and vanilla extract, beating until the frosting achieves a smooth consistency.
Assemble
Once the cake is completely cooled, spread a generous amount of frosting over the top using a spatula. If desired, sprinkle the frosted cake with decorative sprinkles. Slice, serve, and enjoy!
Video
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.Cupcakes: This cake recipe can be easily converted into chocolate cupcakes. Line a 12-cup cupcake pan with liners and fill 2/3 of the way full with the cake batter. Reduce the baking time to about 18-20 minutes.Gluten Free: For a gluten-free chocolate cake, replace the flour with a 1:1 all-purpose gluten free baking mix. I have used Bob's Red Mill gluten free all-purpose flour with great results.