Chocolate cake is a classic homemade dessert, one that everyone loves. Tall and fluffy, any time is a good time to enjoy a slice: it’s perfect for an afternoon snack or for dipping in milk in the morning, for a special breakfast whose unmistakable cocoa aroma will wake even the sleepiest among us.
But this chocolate cake is a truly versatile recipe, and to make it a more elaborate dessert, simply fill it with cream and decorate it with whipped cream, icing, ganache, or berries.
Prepare this sweet treat for a birthday party or perhaps as a base for original creations, like a Valentine’s Day Heart Cake. With chocolate cake, you can’t go wrong, and all you’ll have to do is reap the rewards.
Table of Contents
How to Make Chocolate Cake
Dish: Cake, Dessert
Cuisine: International, Latin, North American
Keywords: Easy chocolate cake, Eggless chocolate cake, Chocolate cake
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Cooling time: 15 minutes
- Total time: 45 minutes
- Yields: 8 servings (one 9-inch / 22 cm round cake)
Ingredients
Cake Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | 5 tablespoons |
| Sugar | 1 cup |
| Salt | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Melted butter or oil | 6 tablespoons |
| Apple cider vinegar or white vinegar | 1 teaspoon |
| Vanilla | 1 teaspoon |
| Warm water | 1 cup |
Chocolate Glaze
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 6 ounces (or to taste) |
| Butter | 4 tablespoons |
| Cream | 1 tablespoon |
Optional Decorations
- Fresh fruit (blackberries, strawberries, raspberries)
- Candy
- Chocolate grating
- Toasted coconut
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease and flour a 9-inch (22 cm) round cake pan.
- Sift the flour into a medium bowl.
- Add the cocoa powder and sugar and mix with a spoon.
- Add the salt and baking soda, mixing until well combined.
- Make three wells in the flour mixture:
- One large well for the melted butter or oil
- Two smaller wells for the vinegar and vanilla
- Add the butter, vinegar, and vanilla to their respective wells.
- Add the warm water and mix until you have a smooth batter.
- Pour the batter into the pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool completely.
Chocolate Glaze / Ganache
- Melt the butter in a small saucepan over very low heat.
- Add the chopped chocolate and cook gently, stirring occasionally, until melted.
- Add the cream, mix well, and remove from heat.
- Let the glaze cool slightly before decorating the cake.
Carefully remove the cake from the pan (or leave it in the pan if preferred). Spread the ganache over the top and sides using a spatula. Add fruit, sprinkles, or coconut as desired. Let the cake rest at room temperature until the frosting sets.
If refrigerated, allow the cake to sit out for 30 minutes before serving.
Grades
- This recipe makes one small round cake (9 inches / 22 cm).
- For a larger rectangular cake (9×13 inches), double the ingredients and bake for about 45 minutes, depending on your oven.
Ruth Dissects the Chocolate Cake Recipe
- FLAVOR: Chocolate on chocolate, a little here and a little more there. Pure heaven.
- TEXTURE: A cake with good body, spongy and juicy. The cream is melting, intense, and customizable depending on your preferred cocoa percentage.
- DIFFICULTY: None at all. One bowl, one step, and you’re done.
- FUN FACT: Apparently, each person consumes an average of 3 kilos of chocolate per year. Do you raise or lower that number?
Benefits and Properties of Chocolate
- Derived from cocoa butter, which helps prevent increases in cholesterol levels.
- Rich in antioxidants (polyphenols and flavonoids) that support cardiovascular health.
- High in fiber, promoting satiety and digestive health.
- A source of vitamins and minerals, including magnesium, iron, calcium, potassium, and phosphorus.
- Contains theobromine, a mild stimulant that provides a gentle energy boost.
- Used in skincare, it improves skin health thanks to antioxidants like phenols and catechins.
- Promotes pleasure and well-being due to phenylethylamine, also associated with falling in love.
The Almond Trick for Making Chocolate Cake
This recipe is extremely versatile. You can:
- Make a bundt cake
- Halve the recipe for a 15 cm round cake
- Turn it into cupcakes
- Use vegetable oil, butter, or a mix of both
- Make it dairy-free using plant-based milk, cream, and chocolate
Storage Tips:
- Unfrosted cake: up to 1 week at room temperature in an airtight container
- Frosted cake: best stored in the refrigerator, though it can sit out briefly for serving
Frequently Asked Questions
Can I make this chocolate cake without eggs?
Yes. This recipe is naturally eggless, using vinegar and baking soda to help the cake rise while staying soft and fluffy.
Can I use oil instead of butter?
Absolutely. You can use vegetable oil, melted butter, or even a mix of both, depending on what you have on hand.
How do I store chocolate cake?
If unfrosted, store it in an airtight container at room temperature for up to one week. Once frosted, it’s best kept in the refrigerator.
Can I turn this recipe into cupcakes or a larger cake?
Yes. The batter works well for cupcakes, bundt cakes, or larger sheet cakes. Just adjust baking time as needed.
Conclusion
This chocolate cake is simple, flexible, and always a crowd-pleaser. Whether you enjoy it plain, glazed, or fully decorated for a celebration, it delivers rich flavor, soft texture, and dependable results every time. From casual breakfasts to special occasions, this recipe proves that with chocolate cake, you truly can’t go wrong.
