The Best Chocolate Cake Recipe {So Easy Too!}

If you’re a chocolate lover, you are going to be obsessed with this chocolate cake recipe! This decadent, easy-to-make chocolate cake is super moist and so chocolatey good! And to make it even more extra, I’ve topped it with a rich chocolate ganache and sprinkled it with flaky sea salt. It really is the best chocolate cake ever!

Easy Chocolate Cake Recipe

The chocolate cake recipe is super simple and no fuss. And it produces the most gorgeous, tender, moist chocolate cake.

Plus, this cake recipe is super versatile. I’ve topped this cake with super-rich chocolate and sour cream ganache, and a dusting of Maldon flaky sea salt, which helps to pop the flavor and cut the sweetness.

But you could also easily swap that out for your favorite frosting (I am always down for cream cheese frosting!!). Or just a dusting of confectioners’ sugar (powdered sugar) would work great, too.

Cake Recipe Tips:

This homemade chocolate cake recipe comes together easily but here are a few tips.

• What Type of Cocoa Powder to Use? There are two types of cocoa powder — Dutch-processed and natural. For this chocolate cake recipe, I used Guittard Rouge unsweetened Dutch-processed cocoa, which is processed to neutralize its acidity and produce a more mild taste.
• What Type of Chocolate to Use in the Frosting? I used Guittard milk chocolate chips for the frosting. But if you want to dial back on the sweetness, you could use semi-sweet chocolate chips.
• Can I Use a Different Pan Size? Yes! You can make this cake in several different size cake pans. I have added the options in the recipe below.
• Cool Your Cakes Before Frosting! Just a reminder to let your cake cool completely before trying to frost. If you don’t the frosting will melt.
• Make-Ahead and Storage: This cake will last covered at room temperature or in the refrigerator for 2 to 3 days. This cake also freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature to serve.

Love this chocolate cake recipe? You might also like:

CHOCOLATE CUPCAKES WITH COOKIE BUTTER FROSTING
HOLIDAY PAVLOVA WREATH WITH SUGARED CRANBERRIES
5-INGREDIENT WARM CHOCOLATE PUDDING CAKES

If you make this chocolate cake recipe, let me know! Please leave me a comment below, rate the recipe, and/or tag me @growingupcali in your photo on Instagram. I appreciate your feedback!

The Best Chocolate Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 35-55 minutes (plus cooling)
• Yield: 8–10 servings 1x

Print Recipe

Pin Recipe

Description

This decadent, easy-to-make chocolate cake with salted chocolate ganache is super moist and so chocolatey good!

---

Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 3/4 all-purpose flour
• 1/2 cup Dutch-processed unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2 eggs at room temperature
• 1 cup whole milk
• 1/2 cup grapeseed oil (or other neutral-tasting oil)
• 1 teaspoon vanilla extract
• 1 cup hot coffee (or boiling water)

For the Ganache:

• 14 ounces semi-sweet or milk chocolate, melted and slightly cooled
• 1 cup full-fat sour cream
• Flaky sea salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

For the Cake:

1. Preheat the oven to 350 degrees. Grease 2 9-inch baking pans (see other size options below) with butter or nonstick cooking spray, line with parchment paper, and then grease the parchment paper. 
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Add the sugar and whisk until combined. Set aside.
4. In another bowl, whisk together the eggs, milk, oil, and vanilla.
5. Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth.
6. Carefully add the hot coffee (or boiling water). Stir until combined. The batter will be runny.
7. Pour the batter into the prepared pans and bake until a skewer inserted into the center of the cake comes out clean, about 35-40 minutes. 
8. Let the cake cool for at least 15 minutes before removing from the pans. Let the cakes cool completely on a wire cooling rack before frosting.

For the Ganache:

1. Place the slightly cooled melted chocolate and sour cream in a large bowl and whisk to combine.  Refrigerate for 10 to 15 minutes or until firm before frosting. Sprinkle with the flaky sea salt before serving.

Notes

What Type of Cocoa Powder to Use? For this recipe, I used unsweetened Dutch-processed cocoa.

Pan Size Options:
(2) 8- or 9-inch round cake pans = 35-40 minute bake time
(3) 6-inch round cake pans = 20-25 minute bake time
(1) 13- by 9-inch rectangular pan = 20-25 minute bake time
24 cupcakes = 20-25 minute bake time (fill liners halfway)

Make-Ahead and Storage: This cake will last covered at room temperature or in the refrigerator for 2 to 3 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature to serve.

• Prep Time: 15 minutes
• Cook Time: 20-40 minutes
• Category: Dessert, Cake
• Method: Bake
• Cuisine: American