I make this easy chocolate cake whenever I want something rich, moist, and deeply chocolatey without complicating the process. It comes together with simple pantry ingredients and no mixer, and I finish it with a smooth, luscious ganache frosting that makes every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup buttermilk
1/2 cup Dutch-process cocoa powder
2 teaspoons instant coffee
1/2 cup boiling water
1 cup heavy cream
300 g chopped semi-sweet or mixed dark and milk chocolate
Directions
I start by making the ganache. I combine the heavy cream and chopped chocolate in a microwave-safe bowl, then heat it in short intervals, stirring each time until smooth. I let it sit at room temperature for about 1 1/2 to 2 hours, stirring occasionally, until it becomes thick and spreadable.
I preheat the oven to 350°F and prepare two round cake pans with parchment paper and a light coating of butter or oil.
If I don’t have buttermilk, I mix milk with a bit of vinegar and let it sit briefly to create a homemade version.
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. Then I add the eggs, oil, and buttermilk, whisking gently until the batter is smooth.
In a separate bowl, I mix the cocoa powder and instant coffee with boiling water until glossy. I fold this mixture into the batter carefully, making sure not to overmix since the batter is quite thin.
I divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out with moist crumbs. After baking, I let the cakes cool before removing them from the pans.
Once cooled, I level the cakes if needed, spread ganache between the layers, and finish by covering the top and sides. Then I slice and serve.
Servings and timing
Servings: 13 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 2 hours
Calories: 460 kcal per serving
Variations
I sometimes switch things up by using dark chocolate only for a more intense flavor. If I want a lighter version, I use milk chocolate in the ganache. I also like adding a pinch of cinnamon or a splash of vanilla extract to enhance the flavor. For a different texture, I fold chocolate chips into the batter or add a layer of fruit preserves between the cake layers.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I refrigerate it, I let it sit at room temperature before serving so the ganache softens again. If I want to warm a slice slightly, I microwave it for just a few seconds.
FAQs
Can I make this cake without coffee?
I can skip the coffee if I prefer, but I find it enhances the chocolate flavor without making the cake taste like coffee.
Can I use a different frosting instead of ganache?
I can use buttercream or cream cheese frosting, but I like ganache because it’s simple and rich.
Why is my batter so thin?
I expect the batter to be thin. This helps create a moist and tender cake texture.
Can I bake this in one pan instead of two?
I can use a single pan, but I adjust the baking time and make sure it cooks evenly through the center.
Can I freeze this cake?
I can freeze the cake layers or the fully assembled cake. I wrap it well and thaw it in the refrigerator before serving.
Conclusion
I find this easy chocolate cake to be one of the most dependable and satisfying desserts I can make. It delivers rich flavor, a soft texture, and a beautiful finish with minimal effort. Whether I prepare it for a celebration or just to satisfy a chocolate craving, it always turns out delicious.
📖 Recipe:
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Easy Chocolate Cake
- Total Time: 2 hours
- Yield: 13 servings
- Diet: Vegetarian
Description
A rich, moist chocolate cake made with simple pantry ingredients and finished with a smooth, luscious ganache frosting. This easy recipe delivers deep chocolate flavor with minimal effort.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup buttermilk
1/2 cup Dutch-process cocoa powder
2 teaspoons instant coffee
1/2 cup boiling water
1 cup heavy cream
300 g semi-sweet or mixed dark and milk chocolate, chopped
Instructions
- Combine heavy cream and chopped chocolate in a microwave-safe bowl. Heat in short intervals, stirring until smooth. Let sit at room temperature for 1 1/2 to 2 hours, stirring occasionally, until thick and spreadable.
- Preheat oven to 350°F (175°C). Prepare two round cake pans with parchment paper and lightly grease them.
- If needed, make buttermilk by mixing milk with a little vinegar and letting it sit briefly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add eggs, vegetable oil, and buttermilk to the dry ingredients and whisk until smooth.
- In a separate bowl, mix cocoa powder and instant coffee with boiling water until smooth and glossy.
- Gently fold the cocoa mixture into the batter, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow cakes to cool completely before removing from pans.
- Level cakes if needed, spread ganache between layers, and cover the top and sides with remaining ganache.
- Slice and serve.
Notes
You can skip the coffee, but it enhances the chocolate flavor.
Use only dark chocolate for a more intense taste or milk chocolate for a lighter version.
Add vanilla extract or a pinch of cinnamon for extra flavor.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Let refrigerated cake sit at room temperature before serving for best texture.
Freeze cake layers or assembled cake, wrapped היטghtly, and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
