chocolate cake

Decadence personified, the fudgy and saccharine allure of chocolate cake stands as perhaps the most universally coveted recipe across the globe.

What constitutes an extraordinary chocolate cake? All that’s required is a solitary bowl and a handful of simple ingredients to craft this Hershey’s Perfectly Chocolate Cake. Abounding in chocolate essence, boasting a delicately moist crumb and an airy, blissful sweetness, it encapsulates the very essence of cocoa-infused fantasies.

the best chocolate cake recipe

The essence of chocolate permeates every inch of this cake, despite its exclusive reliance on cocoa powder, much like our signature Fudgy Chocolate Cake. Possessing a remarkably delicate crumb, this cake retains its moistness effortlessly for a span of 4 to 5 days. Whether savored unadorned, adorned with a sprinkle of powdered sugar, or accompanied by generous dollops of cream and scoops of ice cream, its perfection remains undeniably unparalleled.

Of course, smothering it with a buttercream frosting never hurt anyone.

how to make chocolate cake

The globally renowned recipe for Hershey’s Perfectly Chocolate Cake satisfies all your chocolate-centric desires: it’s effortlessly simple, rapidly prepared, and yields astonishingly delightful outcomes.

TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.

Subsequently, introduce your liquid components. However, bear in mind that the cake batter possesses an exquisitely delicate consistency. Resist the urge to incorporate extra flour, as this is precisely what contributes to the cake’s exceptional tenderness and moisture.

The SOLE permissible addition to this already flawless cake recipe is a small quantity of instant coffee or espresso, a mere couple of teaspoons, for a more profound infusion of chocolate essence. Naturally, this augmentation remains entirely at your discretion. Importantly, the coffee flavor remains imperceptible to the palate.

Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary

what makes chocolate cake moist?

The impeccable melding of oil, milk, and boiling water distinguishes this recipe, rendering the use of melted chocolate unnecessary. The oils in the oil, the protein within the milk, and the elevated temperature of the water synergistically facilitate the gradual evolution of the chocolate flavor during the baking process, all while furnishing the fundamental elements essential for achieving that coveted moist crumb.

Exercise caution against excessive mixing or prolonged baking. This chocolate cake necessitates a modest 30-35 minutes within the oven, or until a wooden skewer, when inserted into the center, emerges devoid of any residue.

how do you make the best chocolate cake?

Ensure the oven is preheated prior to commencing. We’ve supplied temperature settings for both standard and fan or convection ovens.

For those employing springform pans, it’s important to note that they aren’t entirely impervious to leaks. Thinner cake batters, like the one used here, can seep through the base. To tackle this concern, line the base with parchment paper extending up to where the sides meet the base, effectively crafting a ‘shield’. Position a baking sheet on the rack beneath the cake pan, or at the oven’s base, to intercept any stray drips. Refrain from placing cake pans directly on the sheet, as the heat could impact the cakes’ bases.

Allow the cakes to cool COMPLETELY before applying frosting. You also have the option of preparing this chocolate cake a day ahead and frosting it on the subsequent day.

what ingredient makes a cake rise baking soda or baking powder?

Incorporating both leavening agents is a deliberate choice within this recipe, aimed at guaranteeing optimal rise. The cake batter contains oil, a relatively weighty component that typically results in denser outcomes. The combined utilization of these leavening agents harmonizes this equation, producing precisely the ideal measure of elevation.

In the event your cakes appear lackluster in terms of height, it’s advisable to assess their expiration dates. Remember, both baking powder and baking soda are prone to losing their potency if stored excessively in your pantry over time.






  • 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)
  • 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda, (or bi-carb soda)
  • 1 teaspoon salt
  • 2 cups white granulated sugar, (14 oz | 410 g)
  • 2 large eggs
  • 1 cup milk, (250 ml)
  • 1/2 cup vegetable oil, (125 ml)
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water (250 ml)


  • 4 oz butter, (120 g | 1/2 cup)
  • 2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)
  • 3 cups powdered sugar, (confectioners or icing sugar)
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract 



  • Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
  • Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
  • Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  • Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
  • Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
  • Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.


  • Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.



For a more indulgent cake, I employ a blend of 1/2 cup Dutch processed cocoa powder and 1/4 cup of standard unsweetened cocoa powder.

COFFEE:For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can’t taste the coffee!SUGAR:White granulated sugar is used here. You can also use superfine or caster sugar.


Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g

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