Easy Chocolate Cake Recipe

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This is the chocolate cake I make when I want something rich and impressive without pulling out a mixer. One bowl, a whisk, and about twenty minutes of hands-on work gets you a soft, deeply chocolatey cake covered in glossy ganache.

I spent years bouncing between chocolate cake recipes that were either too dry, too dense, or too fussy to make on a weeknight. This one solved all three problems at once. No mixer, no hard-to-find ingredients, just a really good, reliable cake.

The trick that makes the biggest difference is blooming the cocoa powder in boiling water before it goes into the batter. It wakes up the chocolate flavor in a way that dry cocoa powder just can’t match on its own.

A touch of instant coffee in the batter is the other quiet trick here. You won’t taste coffee at all, but it deepens the chocolate flavor noticeably.

Whether you’re baking for a birthday or just craving something chocolatey on a random Tuesday, this cake comes together fast and never disappoints.

Soft, moist layers with a glossy chocolate ganache poured over the top.

Why This Easy Chocolate Cake Works

• No mixer needed. Just a bowl and a whisk get the job done.
• Blooming the cocoa powder in boiling water deepens the chocolate flavor.
• Oil instead of butter keeps the cake extra moist for days.
• A small amount of instant coffee amplifies the chocolate without tasting like coffee.
• The two-ingredient ganache comes together in minutes and looks bakery-level polished.

Ingredient Notes for This Chocolate Cake Recipe

• Buttermilk – This reacts with the baking soda to give the cake lift. No buttermilk on hand? Stir a tablespoon of vinegar or lemon juice into regular milk and let it sit for a few minutes.
• Cocoa powder – Dutch-processed cocoa gives the smoothest, richest flavor, though regular unsweetened cocoa works fine too.
• Instant coffee – This is optional but recommended, since it makes the chocolate flavor taste more intense without adding a coffee taste.
• Vegetable oil – Oil keeps this cake moist for longer than butter would, and it means there’s nothing to soften ahead of time.
• Chocolate for the ganache – Use chocolate bars or baking chocolate rather than chocolate chips, since chips don’t melt quite as smoothly.

Full Ingredients List for Easy Chocolate Cake

For the cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 2/3 cup vegetable oil
• 1 cup buttermilk
• 1/2 cup cocoa powder, Dutch-processed if possible
• 2 teaspoons instant coffee, optional
• 1/2 cup boiling water

For the ganache:

• 1 cup heavy cream
• 10 oz chocolate, finely chopped

A good kitchen scale takes the guesswork out of measuring flour and cocoa powder, which makes a real difference in how consistently this cake turns out.

Shop My Favorite Kitchen Scale

How to Make Easy Chocolate Cake

Step 1: Make the Ganache First

1. Add the cream and chopped chocolate to a microwave-safe bowl.
2. Microwave in 15 to 20 second bursts, stirring between each, until the chocolate is melted and smooth.
3. Cover and let sit at room temperature for about 1 1/2 to 2 hours, stirring gently every 30 minutes, until thick and spreadable.

Tip: Making the ganache first gives it time to thicken while you bake and cool the cake.

Step 2: Mix the Cake Batter

4. Preheat the oven to 350°F and line two 9-inch cake pans with parchment paper.
5. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
6. Add the eggs, oil, and buttermilk, whisking gently until just combined.
7. In a separate small bowl, stir the cocoa powder and instant coffee into the boiling water until smooth.
8. Pour the cocoa mixture into the batter and whisk gently until combined. The batter will be thin, and that’s normal.

Tip: Whisk gently rather than vigorously so the cake stays tender instead of turning tough.

Step 3: Bake and Assemble

9. Divide the batter evenly between the two prepared pans.
10. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
11. Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
12. Trim the domes off the cooled cakes, place one layer on a serving plate, and spread with about a third of the ganache.
13. Top with the second layer and cover the top and sides with the remaining ganache.

🖨 Print

Easy Chocolate Cake

A rich, moist chocolate cake made in one bowl with no mixer, topped with a glossy two-ingredient ganache.

Prep Time20 minutes

Bake Time25 minutes

Total Time2 hours

Servings12

Ingredients

Cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 2/3 cup vegetable oil
• 1 cup buttermilk
• 1/2 cup cocoa powder, Dutch-processed if possible
• 2 teaspoons instant coffee, optional
• 1/2 cup boiling water

Ganache

• 1 cup heavy cream
• 10 oz chocolate, finely chopped

Instructions

1. Melt the cream and chocolate together, then let cool at room temperature until thick and spreadable, about 1 1/2 to 2 hours.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together.
3. Add the eggs, oil, and buttermilk, whisking gently until just combined.
4. Stir the cocoa powder and instant coffee into the boiling water, then add to the batter and whisk gently.
5. Divide between two prepared 9-inch pans and bake at 350°F for 20 to 25 minutes.
6. Cool in the pans for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
7. Trim the cake layers, then fill and frost with the ganache.

Notes

• Store at room temperature, covered, for up to 2 days, or refrigerate for up to a week.
• Bring refrigerated cake to room temperature before serving.
• Can be frozen, wrapped tightly, for up to 3 months.

Nutrition (per slice, estimated)

• Calories350
• Total Fat18g
• Saturated Fat8g
• Cholesterol45mg
• Sodium260mg
• Total Carbs44g
• Dietary Fiber2g
• Sugars30g
• Protein4g
• Calcium60mg
• Iron2mg
• Potassium190mg

Nutrition values are estimates only and will vary based on the exact brands used.

Serving Ideas and Variations

• Bake the batter in a 9×13-inch pan for an easy sheet cake instead of layers.
• Turn the batter into cupcakes for parties or lunchbox treats.
• Add a thin layer of raspberry jam between the layers for a fruity twist.

Tips for Success

• Whisk the batter gently and only until combined, since overmixing leads to a tougher cake.
• Let the ganache cool at room temperature rather than in the fridge for the smoothest texture.
• Check for doneness at the 20 minute mark, since overbaking is the most common cause of a dry cake.
• Let the cakes cool for a few minutes in the pan before turning them out, since they’re soft and can break if handled too soon.
• Use a lighter-colored pan to help the cake bake more evenly and avoid a domed top.

Notes and Frequently Asked Questions

• Can I make this cake ahead of time? Yes, bake the layers a day ahead, wrap tightly, and frost the next day.
• How do I store leftovers? Keep at room temperature under a cake dome for up to 2 days, or refrigerate for up to a week.
• Can I skip the instant coffee? Yes, it’s optional and can be left out with no other changes needed.
• Can I freeze this cake? Yes, wrap it tightly and freeze for up to 3 months, then thaw in the fridge overnight.
• What’s a common mistake to avoid? Overmixing the batter, which can make the cake dense instead of light and tender.

A Few Final Thoughts

This cake proves that a simple recipe can still taste like something worth celebrating.

It comes together with basic ingredients and very little effort, but the flavor always surprises people.

I hope it becomes the chocolate cake you reach for again and again.

If you give this easy chocolate cake a try, I’d love to hear how it turned out in the comments below.

Jessica Moore
Hi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.