Naturally, we decided to create our own chocolate cake recipe with all of the things you love about a good chocolate cake. You’ll only need one bowl and minimal ingredients to bake this decadent chocolate cake. Rich in chocolate with a tender-moist crumb, and fluffy with the perfect amount of sweetness, this delightfully moist chocolate cake is what dreams are made of.
CHOCOLATE CAKE RECIPE
If you’ve been craving the famous chocolate cake from Matilda since you were a kid, you’re not alone and BOY OH BOY, do we have the cake for you! Like our Fudgy Chocolate Cake and our Hot Fudge Chocolate Pudding Cake, this classic chocolate cake is baked with cocoa powder rather than real chocolate and is just as moist as it looks. Whether you eat it plain, dust it with powdered sugar or serve it with dollops of cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting makes it even better. With a gooey, chocolate icing and sticky crumb, this cake will practically dissolve in your mouth.
HOW TO MAKE CHOCOLATE CAKE
Hershey’s world famous “Perfectly Chocolate” Cake recipe was created especially for chocolate lovers and ticks all of our boxes: EASY, QUICK with AMAZING results. Tips:
Sift the dry ingredients into a large bowl first to get rid of any hard lumps accumulated during storage. This also helps to get more air into the mixture. Then add in your wet ingredients. Keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple of teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.
Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.
HOW TO MAKE MOIST CHOCOLATE CAKE
A perfect combination of oil, milk and boiling water without the use of melted chocolate is what makes this chocolate cake recipe stand out from the rest. The fats in the oil, protein in the milk and temperature of the water helps the chocolate flavour to develop while baking. Don’t over-mix or over-bake. This cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean. If you’ve already tried our Carrot Cake or our Red Velvet Cake, you’d trust us when we say – we KNOW how to make a perfectly, moist cake.
HOW DO YOU MAKE CHOCOLATE CAKE FROM SCRATCH?
Make sure you preheat your oven before starting. We’ve included temperatures for standard, fan or conventional ovens. If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will affect the base of your cake. Let cake cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
MORE CAKE RECIPES
Best Red Velvet CakeCarrot Cake with Cream Cheese FrostingHot Fudge Chocolate Pudding CakeButter Cake with Kahlua Chocolate Cream FrostingBlueberry Lemon Cheesecake Cake … Read More
