The BEST Moist Chocolate Cake Recipe (2024)

This Moist Chocolate Cake is super easy to make, incredibly delicious with a tender crumb. Simply THE best chocolate cake recipe and also the simplest. Add my chocolate buttercream frosting and you have a real showstopper!

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SIMPLY THE BEST CHOCOLATE CAKE RECIPE

I came across this cake in an old cookbook several years ago and I was immediately curious to try it.

The recipe promises a dark chocolate cake that’s easy to make, super moist and delicious – and it certainly delivers!

Variations of this cake recipe can be found under many names, such as Hershey’s Chocolate Cake, Black Magic Cake, Perfect Chocolate Cake and Coffee Chocolate Cake.

You can make this cake all in one bowl simply by mixing the dry and wet ingredients together, you don’t even need a stand mixer!

This is my go-to Chocolate Birthday Cake – and so easy you can even make it last minute. It also keeps well at room temperature for several days – it’s practically magic!

HERSHEY’S CHOCOLATE CAKE INGREDIENTS

This rich and fudgy cake is exceptionally moist thanks to a combination of easy to find ingredients. Unlike many chocolate cake recipes it is also very economical.

• All purpose flour / Plain flour
• Sugar – I used golden caster sugar but granulated works too!
• Baking powder and soda – make sure these are fresh
• Unsweetened cocoa powder – use the best quality dark cocoa powder, natural or Dutch process
• Buttermilk
• Vegetable oil – you can also use coconut oil
• Eggs
• Vanilla bean paste or extract
• Hot coffee – I used freshly brewed coffee using my Scott Slimissimo Coffee machine which brews from bean to cup. The cake doesn’t actually taste like coffee – it simply enhances the chocolate taste! You can use decaf coffee if preferred or simply hot water.

BEST CHOCOLATE FROSTING

The best chocolate cake deserves the BEST chocolate buttercream! This is my go-to chocolate frosting that’s also incredibly easy to make all in one bowl. Make sure the ingredients are at the right temperature before beating together.

• Powdered / Icing sugar
• Unsweetened cocoa powder
• Melted chocolate(I use dark chocolate chips)
• Whole milk
• Vanilla bean paste or extract
• Espresso powder or ground cinnamon will enhance the chocolate flavor but are optional

Moist Chocolate Cake Step By Step

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

MAKE THE CAKE Preheat the oven to 325F (160C). Mist three 8-inch cake pans with cake release spray and line with parchment paper. You can also use two 9-inch cake tins.

Sift all dry ingredients into a large bowl and stir to combine. Make sure there are no lumps lurking in there!

Combine the eggs, buttermilk, vegetable oil and vanilla extract and mix well.

Add the egg mixture and the hot coffee into the bowl and stir well to combine until you have a smooth, rather thin, batter.

Pour batter into prepared pans, dividing evenly. Bake for 25 minutes for 8 inch layers or up to 35 minutes for 9 inch layers. The cake is ready when coming away from the edges of the tin and feels springy to the touch.

Cool in the tins for 10 minutes then gently turn out to a wire rack to cool completely. This chocolate cake is moist and rather delicate so treat with care when turning out of the tins.

MAKE THE CHOCOLATE BUTTERCREAM Melt the chocolate chips in the microwave. Place in a bowl, microwave for 40 seconds, stir and repeat until they melt. Set aside to cool slightly.

Add all the frosting ingredients apart from the milk and melted chocolate to a mixing bowl and beat together on the lowest speed setting until combined, gradually adding the milk as you do. Increase the speed and add the melted chocolate, beating together until the frosting is smooth and holds peaks.

FROST THE CAKE Sandwich the cake layers with a generous amount of frosting, spreading it with an offset spatula.

Cover the top and sides of the cake with frosting, smoothing it using a bench scraper or an offset spatula. Any remaining frosting can be piped on top of the cake if you like.

CHOCOLATE DRIP To add a chocolate drip heat the cream and honey then pour over the chocolate chips in a bowl. Leave for a couple of minutes then stir until smooth.

Drizzle the chocolate ganache around the edge of the cake, letting it drip down the sides. Slice, serve and enjoy!

DECORATING YOUR CHOCOLATE CAKE

This cake is pretty special as is, but you can make it even prettier by adding

• Sprinkles, honeycomb pieces, chopped up candy bars, chocolate truffles, chocolate curls etc. You can find a very nice selection of quality baking products on LemonVanilla site.
• Fresh fruit such as blackberries, raspberries, figs or whatever is in season.
• Fresh flowers – but please make sure these are suitable for adding to cakes (eg. unsprayed roses, edible flowers etc). Remove before slicing.
• Cookies, macarons or meringue kisses – add these just before serving as the moisture from the frosting will soften them.

TIPS AND FAQS

HOMEMADE BUTTERMILK It is easy to make your own buttermilk by combining milk and lemon juice or vinegar. Simply stir 1-2 teaspoons and leave for a few minutes – the milk will thicken and sour.

EEEK – THE BATTER IS SO THIN! This was my reaction when I first made this recipe… and likely yours too. The cake batter is supposed to be quite liquid, in fact I usually transfer to a measuring cup in order to pour it into the cake tins.

NO CAKE RELEASE SPRAY? Grease your cake tins with butter and line the bottom with parchment paper. Add a little flour, rotate the tin so it coats the side and shake out any excess.

STORING THE CAKE Store the frosted cake at room temperature in a covered container (I like this locking cake container and carrier) in a cool place. It will keep for 4-5 days! You can also store in the fridge, if necessary, but the buttercream will harden. Bring back to room temperature before serving.

CAN I USE THIS RECIPE TO MAKE CUPCAKES? Yes, you will get between 24-30 chocolate cupcakes using this recipe. Divide the batter into cupcake or muffin cases, filling ¾ of the way and bake for 22 to 25 minutes or until well risen.

CAN I MAKE THIS CAKE IN ADVANCE? The chocolate cake layers can be prepared up to two days in advance. Cool completely and cover with plastic wrap. Avoid stacking the cakes as they can stick!

YOU MIGHT LIKE THESE CAKE RECIPES

• Chocolate Cake Traybake (Chocolate Sheet Cake)
• Oreo Cake with divine Oreo buttercream
• Biscoff Cake with cookie butter frosting
• Salted Caramel Cake

HAVE YOU MADE MY MOIST CHOCOLATE CAKE RECIPE? Please leave a rating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!