Easy Chocolate Cake Recipe: Moist & Fudgy

A good chocolate cake should feel special without turning the kitchen upside down. This easy chocolate cake has a soft, moist crumb, deep cocoa flavor, and a smooth chocolate ganache that makes it lovely enough for a birthday and simple enough for a weekend treat. The batter comes together in one bowl, and a little hot coffee brings out the chocolate without making the cake taste like coffee.

If you are looking for a dependable homemade dessert, save this recipe for your next celebration. You can browse more dessert recipes or explore the growing collection of recipes on SkilletGlow.

What makes this chocolate cake easy

The ingredient list uses familiar pantry staples: flour, sugar, cocoa, eggs, milk, oil, and vanilla. Oil keeps the crumb tender, while hot coffee—or hot water if you prefer—loosens the batter and gives the cocoa a fuller flavor. The batter will look thinner than a typical butter cake batter. That is expected, so resist the urge to add extra flour.

A few helpful baking notes

Measure the flour carefully by spooning it into the measuring cup and leveling the top. Scooping straight from the bag can pack in too much flour and make the cake dense. Use unsweetened cocoa powder and finely chop the semisweet chocolate for the ganache so it melts evenly.

Room-temperature eggs and milk blend smoothly into the batter. If you forgot to take them out early, place the eggs in warm water for a few minutes and let the milk sit on the counter while you prepare the pans. Line the bottoms of two 8-inch pans with parchment; it makes turning out the layers much easier.

How to make easy chocolate cake

1. Prepare the pans. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line their bottoms with parchment.
2. Mix the dry ingredients. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly combined.
3. Add the wet ingredients. Mix in the eggs, milk, oil, and vanilla until smooth, about 2 minutes. Slowly stir in the hot coffee or water. The batter will be thin.
4. Bake the layers. Divide the batter between the pans. Bake for 30 to 35 minutes, rotating the pans halfway through. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
5. Cool completely. Leave the cakes in their pans for 10 minutes, then loosen the edges and turn them onto a wire rack. Remove the parchment and let the layers cool fully before frosting.

Make the silky chocolate ganache

Put the chopped semisweet chocolate and a pinch of salt in a heatproof bowl. Warm the cream until steaming, pour it over the chocolate, and leave it undisturbed for 5 minutes. Stir from the center outward until glossy. Let the ganache cool until it is thick but spreadable; if it is still runny, give it a little more time.

Place one cake layer on a serving plate and spread some ganache over it. Add the second layer, then cover the top and sides. Let the frosting set for about 15 minutes before slicing. The full ingredient amounts, timing, and step-by-step recipe are in the recipe card below.

Tips for a soft, even cake

Check the cakes a few minutes before the earliest bake time because ovens can vary. Once the center is set and a toothpick has a few moist crumbs, take the pans out; baking until the toothpick is completely dry can leave the layers crumbly. If the tops dome slightly, cool the cakes and trim them level before stacking.

For neat slices, use a sharp knife and wipe it between cuts. A little extra ganache on each slice is always welcome. For more practical ideas to make cooking feel simpler, visit the cooking tips section.

How to store chocolate cake

Cover leftover cake and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring chilled slices to room temperature before serving for the softest texture. You can also freeze unfrosted, well-wrapped cake layers for up to 2 months; thaw them in the refrigerator, then bring them to room temperature before adding ganache.

Frequently asked questions

Can I make it without coffee?

Yes. Replace the coffee with the same amount of hot water. Coffee deepens the cocoa flavor, but the cake will still be chocolatey without it.

Can I bake it in one pan?

This recipe is written for two 8-inch pans. A single deeper pan needs a different bake time and can bake unevenly, so use the pan size and timing in the recipe card for the most reliable result.

Estimated Nutrition (per slice)

Approximate values for 1 slice (1/10 of the cake). Actual nutrition may vary by ingredient brand and slice size.

Easy Chocolate Cake

A tender, deeply chocolatey two-layer cake with a soft crumb and silky ganache.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 10 slices

Course: Dessert

Calories: 500

Ingredients Method Notes

Ingredients

  

Cake

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup neutral oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee or hot water

Ganache

• 6 ounces semisweet chocolate finely chopped
• 3/4 cup heavy cream
• 1 pinch fine salt

Method

 

1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
2. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
3. Add the eggs, milk, oil, and vanilla. Mix until the batter is smooth, about 2 minutes.
4. Slowly stir in the hot coffee until combined. The batter will be thin.
5. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, rotating the pans halfway through, until a toothpick comes out with a few moist crumbs.
6. Cool the cakes in the pans for 10 minutes. Run a knife around the edges, turn them onto a rack, remove the parchment, and cool completely.
7. Place the chopped chocolate and a pinch of salt in a heatproof bowl. Warm the cream until steaming, pour it over the chocolate, and let stand for 5 minutes. Stir until glossy; cool until spreadable.
8. Set one cake layer on a serving plate. Spread ganache over it, add the second layer, and cover the top and sides with the remaining ganache.
9. Let the ganache set for about 15 minutes before slicing.

Notes

Use hot coffee for a richer chocolate flavor, or substitute hot water. Bring the eggs and milk to room temperature for a smoother batter. Let the cake layers cool completely before frosting. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.