If you’re searching for a decadent dessert that’s effortless to make yet irresistibly delicious, this easy chocolate cake is the perfect choice. Crafted from simple pantry staples, this recipe requires no special equipment—just a whisk and a little love. The result? A rich, moist, airy chocolate cake with a luscious buttercream filling.
Whether baking for a birthday, an afternoon treat or simply indulging your chocolate cravings, this cake delivers flavour and texture. Best of all, you don’t need advanced baking skills—follow the straightforward steps, and in under an hour, you’ll have a homemade masterpiece ready to impress at any gathering.
Why You’ll Love This Recipe
There’s something undeniably comforting about a good chocolate cake. Its deep, rich flavour and smooth texture make every bite pure bliss. Plus, chocolate is known to release endorphins, bringing instant happiness! Whether it’s the velvety frosting, the nostalgic joy of family celebrations, or the simple pleasure of homemade baking, this cake is all about indulgence.
It’s also wonderfully simple to make—no need for boiling water or a stand mixer. Just a handful of everyday ingredients come together effortlessly to create a dessert that’s as satisfying as it is easy to prepare.
Ingredients
Dry Ingredients
- 200g self-raising flour
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder
- 1 tsp instant coffee
- 6 tbsp Dutch-process cocoa powder
Wet Ingredients
- 1 egg
- ⅓ cup vegetable or canola oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp vinegar
- ¼ cup boiling water
- 200g unsalted butter, softened
- 2 tbsp milk
- 100g buttercream
Chocolate & Ganache
- 50g dark chocolate
- 25g white chocolate
- 100g chopped milk chocolate
Finishing Touches
- Extra chocolate for dusting the pan
Instructions
Prepping the Oven & Cake Pan
- Preheat your oven to 350°F (175°C, or 190°C for fan-assisted ovens).
- Grease a 9-inch cake pan, line it with parchment paper, and lightly dust it with cocoa powder or flour.
Mixing the Dry & Wet Ingredients
- Sift the flour, baking powder, baking soda, salt, granulated sugar, and cocoa powders. In a large bowl
- Whisk together the egg, oil, buttermilk, and vanilla extract in a separate bowl until well combined.
- Gradually add the wet and dry ingredients, mixing gently until smooth.
Combining with the Coffee-Cocoa Mixture
- In a small bowl, stir the boiling water, instant coffee, and Dutch-process cocoa powder until it forms a smooth, shiny mixture.
- Slowly pour this mixture into the batter, folding gently until fully incorporated.
Baking the Cake
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake for 25-27 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Ganache Preparation & Cake Decoration
Making the Ganache
- Heat the heavy cream until hot but not boiling. You can use a microwave or stovetop.
- Pour the hot cream over the chopped milk chocolate and let it sit for a minute.
- Stir until the chocolate is fully melted and smooth. Let it thicken for about 5 minutes.
Decorating the Cake
- Pour the ganache over the cooled cake and spread evenly.
- Add buttercream swirls, chocolate shards, or grated chocolate for extra decoration.
Storage Instructions
To keep your chocolate cake fresh and delicious:
- Short-term storage: Wrap it tightly in plastic wrap or aluminium foil and store it at room temperature for up to 5 days.
- Refrigeration: If frosted with dairy-based buttercream, store it in the fridge. Allow it to come to room temperature before serving for the best texture.
- Freezing: Wrap the cake in plastic wrap, seal it in an airtight container, and freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This easy chocolate cake proves that indulgence doesn’t have to be complicated. With its rich flavour, light and airy sponge, and smooth ganache, it’s a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or just because you deserve a treat, this recipe is as rewarding as it is to eat.
Enjoy every bite! 🍫✨
Easy Chocolate Cake: (FAQs)
1. Can I make this chocolate cake without buttermilk?
Yes! If you don’t have buttermilk, substitute 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe. This mimics the acidity of buttermilk and helps create a tender cake.
2. How do I store this chocolate cake to keep it fresh?
To keep your cake fresh, wrap it tightly in plastic or aluminium foil and store it at room temperature for up to 5 days. If frosted with buttercream or ganache, refrigerate it for up to a week, but let it come to room temperature before serving for the best texture. For long-term storage, wrap it well and freeze for up to 3 months.
3. Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, but the flavour and colour may be slightly different. Dutch-process cocoa has a smoother, less acidic taste, while natural cocoa powder has a stronger, more bitter flavour. If you substitute, consider adjusting the sugar slightly to balance the taste.
4. What’s the purpose of adding instant coffee to the cake?
Instant coffee enhancchocolate’sthe deep, rich flavour without making the cake taste like coffee. You can skip it if you prefer, but adding even a small amount boosts the overall chocolatey taste.
5. Can I make this cake in advance?
Yes! You can bake the cake a day or two ahead, wrap it tightly in plastic, and store it at room temperature or in the fridge. You can also make the ganache in advance and store it in the refrigerator, warming it slightly before using it.
6. How do I make the ganache thicker or thinner?
Let it cool longer before using ithickeningnache, or add a little late. To thin it out, warm it slightly or mix in a small amount of extra cream until it reaches the desired consistency.
7. Can I make this cake without eggs?
Yes! You can replace the egg with ¼ cup of unsweetened applesauce, ½ mashed banana, or a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water, let sit for 5 minutes). This slightly changes the texture, but the cake will still be delicious.
easy chocolate cake
Equipment
- Oven (for baking)
- 9-inch cake pan
- Mixing bowl
- Whisk
- Measuring cups/spoons
- Microwave or stovetop (for ganache)
Ingredients
- Dry Ingredients
- 200 g self-raising flour
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder
- 1 tsp instant coffee
- 6 tbsp Dutch-process cocoa powder
- Wet Ingredients
- 1 egg
- ⅓ cup vegetable or canola oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp vinegar
- ¼ cup boiling water
- 200 g unsalted butter softened
- 2 tbsp milk
- 100 g buttercream
- Chocolate and Ganache
- 50 g dark chocolate
- 25 g white chocolate
- 100 g chopped milk chocolate
- Finishing Touches
- Extra chocolate for dusting the pan
Instructions
- Preheating and Pan Preparation
- Preheat the oven to 350°F (175°C, or 190°C for fan-assisted ovens).
- Line a 9-inch cake pan with parchment paper and grease it with butter or oil to prevent sticking.
- Mixing the Dry and Wet Ingredients
- In a large mixing bowl, sift together the flours, baking powder, baking soda, salt, granulated sugar, and cocoa powders to ensure even distribution.
- In a separate bowl, whisk together the egg, vegetable oil, and buttermilk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until smooth and free of lumps.
- Combining with Coffee-Cocoa Mixture
- In a small bowl, combine boiling water, instant coffee, and cocoa powder, stirring until the mixture is smooth and glossy.
- Slowly incorporate this chocolate mixture into the batter, folding gently until fully combined.
- Baking the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Heat heavy cream until hot but not boiling, using either a microwave or stovetop.
Pour the heated cream over chopped milk chocolate, letting it sit for about a minute.
Stir the mixture until smooth and glossy. Let the ganache thicken for about 5 minutes before use.
Decorating the Cake
Once the cake has cooled completely, pour the ganache over the top, spreading it evenly.
For additional decoration, you can add buttercream swirls, chocolate shards, or grated chocolate for an extra touch of elegance.
