Dessert
Simple Moist Chocolate Cake
A rich, tender two-layer chocolate cake with a glossy two-ingredient ganache. No special equipment needed.
By the Forkful editorial team · Published
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 12 servings
Cake is the third most searched recipe on Google, and chocolate cake is the one people come back to for birthdays, celebrations and "just because" Sundays. This is the reliable, everyday version: moist, deeply chocolatey and forgiving enough for a first-time baker.
The secrets are oil instead of butter, which keeps the crumb soft even straight from the fridge, and a cup of boiling water (or coffee) that wakes up the cocoa. The batter looks far too thin — trust it. A quick ganache made from just chocolate and cream finishes it like a bakery cake.
Ingredients
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- For the cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp fine salt
- 2 large eggs, at room temperature
- 1 cup milk, at room temperature
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water or hot coffee
- For the ganache
- 8 oz dark chocolate (60–70%), finely chopped
- 1 cup heavy cream
Instructions
- Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment.
- In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed (or whisk hard by hand) for 2 minutes.
- Stir in the boiling water or coffee. The batter will be very thin — that is exactly right.
- Divide between the pans and bake for 30–35 minutes, until a toothpick in the centre comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
- For the ganache, heat the cream until it just starts to simmer and pour it over the chopped chocolate. Wait 5 minutes, then stir until smooth and glossy. Leave at room temperature for 30–60 minutes until thick enough to spread.
- Place one layer on a plate, spread with a third of the ganache, top with the second layer and cover the top and sides with the rest.
Tips for the best result
- 1Hot coffee will not make the cake taste of coffee; it simply makes the chocolate taste more intense.
- 2Room-temperature eggs and milk mix in evenly and help the cake rise.
- 3For a 9×13-inch sheet cake, bake all the batter in one pan for 35–40 minutes.
- 4Scaling the recipe changes the pan size and baking time — keep an eye on the toothpick test rather than the clock.
Storage
Keep covered at room temperature for 2 days, or in the fridge for up to 5 days (bring it back to room temperature before serving). Unfrosted layers freeze well for 3 months, wrapped tightly.
Frequently asked questions
Can I make this cake without a mixer?
Yes. A sturdy whisk and 2 minutes of energetic mixing work perfectly with this thin batter.
Why use oil instead of butter?
Oil stays liquid when cold, so the cake stays soft and moist for days and even straight from the fridge.
Can I make cupcakes with this recipe?
It makes about 24 cupcakes. Fill the liners two-thirds full and bake for 18–22 minutes.
