The Best Chocolate Cake Recipe {Ever}
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5.0
15,177 reviews
Excellent
The Best Chocolate Cake Recipe {Ever}
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The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
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11,382 people made thisSave this
9,106 people saved thisIngredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 /4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 /2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder homemade or store-bought
- 1 cup milk or buttermilk, almond, or coconut milk
- 1/2 /2 cup vegetable oil or canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Buttercream Frosting Recipe
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.
For the chocolate cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost the cake with Chocolate Buttercream Frosting.
Equipments used:
Notes
- The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
- Nutritional Information: Calculated for the cake only and does not include the frosting.
- Freezer Friendly: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
- High Altitude: If you live at a high altitude, adjust the recipe based on the altitude of your area.
- Metric Conversion: (11/2023) The recipe has been updated to include grams for ingredient measurements. See the ingredient notes below for information on key ingredients.
- Ingredient Notes: 1. Kosher salt - I use Diamond Crystal Kosher Salt. If you substitute with Morton's Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe.
- Kosher salt
- Kosher Salt
- Kosher salt
- Milk - The grams in the recipe are for whole milk and buttermilk.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
15mg
(5%)
Sodium
178mg
(7%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
229IU
(5%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 178mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15,177 reviews
Excellent
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