Classic Chocolate Cake

This Classic Chocolate Cake is light, moist, rich and delicious that any chocolate lover is going to love it. If you are a beginner, learning to bake, my step by step photo guide and video will help you whip up an easy cake at home. Plus a bonus! I also share an easy buttercream frosting recipe that’s perfectly sweet, light and fluffy.

About Classic Chocolate Cake

You will be surprised to know this is a one bowl and one egg cake that just needs a whisk, no mixer needed except for the frosting. This is our family favorite and makes for a two layered – 6 inch cake that serves 4 to 6 people. Alternately you can make a single layer – 7 or 8 inch cake. It is stable enough to decorate for occasions and celebrations.

This tried and tested recipe is adapted from Hershey’s “perfectly chocolate” chocolate cake but scaled down to make for a 6 inch cake. During my early years of learning, I was in search of a perfect recipe that did not call for expert level skills to bake a basic cake. I tried out so many recipes but none yielded me as best as this.

It’s been so many years and I have not looked back for any other Classic chocolate cake because this is deeply chocolatey and satisfying with a perfect moist texture. More importantly, it is easy enough and can say it has only 2 steps. Stir in the dry ingredients and mix with the wet! I have also made cupcakes using the same and they are just mind-blowing and vanish in no time.

Ingredients you need

• Flour – You will need all-purpose flour. I use organic or unbleached flour. The recipe works with fine wheat flour or pastry flour too. If using wheat flour, you will need additional liquid.
• Cocoa powder – Use high quality unsweetened cocoa powder or cacao. Just note that cacao can taste more bitter than cocoa. I avoid using Dutch processed cocoa here because it requires adjusting the amounts of leavening agents.
• Leavening agents – This recipe requires both baking powder and baking soda. They cannot be interchanged/ used one for the other. Avoid using baking powder with aluminum.
• Vanilla Extract is used for flavor. You may replace it with a few drops of essence and it is important to note that essence and extract do not make 1:1 substitution. If using essence, use only a few drops. For additional flavor you may use ground cinnamon.
• Sugar – Use organic cane sugar.
• Egg – Use a large egg.
• Milk – Use full fat milk
• Oil – I use extra virgin organic coconut oil but any neutral oil should work the same way.
• Boiling hot water – yes you read it right! We need boiling water to make the cake batter.
• To Frost – Unsalted Butter, confectioners’ sugar or powdered sugar, Cocoa powder, Milk and Vanilla Extract are required for buttercream frosting.

You may like these similar recipes
Banana Cake
Butter Cake
Chocolate Sponge Cake
Biscuit Cake

Photo Guide

Step by step Photo Instructions

1. Preheat the oven to 175 C or 350 F for at least 15 mins. Grease and line 2 – 6 inch cake pans. You can also make a single layer cake in a 7 or 8 inch pan. You can also just grease and dust with some flour or cocoa.

2. Place a sieve over a mixing bowl. Add flour.

3. Add the rest of the dry ingredients – cocoa, baking powder, baking soda and salt. Sieve them all.

4. Next add sugar.

5. Mix everything very well until uniform. Make a well in the center.

6. Heat half cup water in a pot. (Don’t add the water here). Meanwhile pour milk, egg, oil and vanilla to the dry ingredients.

8. Whisk the wet ingredients first. Then whisk together wet and dry ingredients just until combined. Do not over mix.

9. You will have a slightly thick batter at this stage.

10. Quickly pour the hot water to the batter. The water must be very hot.

11. Immediately whisk the batter just until the water is absorbed and the batter looks uniform. Batter is very runny at this stage.

12. Pour this to the pans. Tap the pan to the counter 2 to 3 times.

13. Bake for 28 to 30 mins or until the tester comes out clean. Please adjust the timing depending on the oven and pan sizes. If baking in a 7 inch pan you may need to bake up to 35 to 38 mins. Cool the pans on a wire rack for 10 mins.

14. Then invert to a cooling rack. Cool completely before frosting.

Frosting chocolate cake

15. Please follow the recipe card to make the frosting. I have shared below quick tips on how to frost the cake.

16. Spread a tsp of frosting in the center of the cake board or cake stand. Place 4 parchment papers on all 4 sides such that they don’t touch the frosting. Place the cake on the parchment paper. The center of the cake has to be on the frosting that was spread. Begin to spread the frosting with a spatula. Even out for smooth surface. Place another cake and repeat the frosting. Then frost on the sides. Smoothen the sides as well with the spatula.

17. I just used some Choco chips and sprinkles on top. Then remove the parchment paper gently.

Slice the classic chocolate cake.

The following tips will help you to adapt the recipe to different pan sizes.

Expert Tips

• I have baked this cake in two 6 inch round pans as I do not prefer to cut my cake to layers. If you do not have 2 pans then you can bake it in a single 7 or 8 inch round pan. To make it a layered cake you will have to cut the cake to 2 layers and then frost.
• This recipe cannot be halved but can be doubled to make a 2 or 3 layers 8 inch cake.
• The recipe can be used to make 12 cupcakes.
• Do adjust the baking time depending on the pan size used.
• I have made chocolate buttercream frosting which needs a stand or hand mixer. If you do not have one, you can also beat the mixture using a whisk but it is a bit of arm work.
• You can also make a simple chocolate ganache instead of buttercream frosting or spread some melted chocolate over the cake. This needs no mixer & you can bake the entire batter in a single pan.

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