Best Ever Easy Chocolate Cake
This Best Ever Easy Chocolate Cake is a family favourite - perfectly moist & tender, ultra chocolatey, & easy to make with basic ingredients!
Servings 12 servings
Calories 304kcal
Equipment
- 8-inch spring form pan OR 8-inch round or square cake pan with high sides
Ingredients
For the cake:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter
- 1/2 cup hot coffee (or use boiling water)
- 1 cup brown sugar
- 1/4 cup milk (or use almond milk, soy milk, etc.)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 3 1/2 ounces semi-sweet chocolate (approximately 100 grams)
- 1 tablespoon milk
- a pinch of salt
Instructions
For the cake:
- Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch spring form pan with butter, and line the bottom with a circle of parchment paper.
- In a large bowl add the cocoa powder and butter, and pour the hot coffee over them, whisking as the butter melts and the cocoa dissolves in the liquid.
- Whisk in the brown sugar, milk and vanilla until the mixture is smooth and well combined.
- In a smaller bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and combine them until the mixture is smooth and no streaks of flour remain.
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
For the frosting:
- While the cake cools, add the butter and powdered sugar to a mixing bowl and mix them together until smooth with a hand mixer.
- Melt the chocolate in the microwave in a microwave-safe bowl, on 50% powder for 30-second increments just until the chocolate is melted.
- Let the chocolate cool for a few minutes before drizzling it into the butter and powdered sugar mixture while the mixer is running.
- Continue mixing on medium-high speed as the frosting becomes fluffy, adding the milk as you mix.
Assembly:
- When the cake has cooled completely (remove it from the pan after about 10 minutes to a wire rack to cool completely), place it on a plate and spread the frosting over the top of the cake.
- Slice and serve.
Video
Notes
This cake keeps well in an airtight container for up to 3 days after baking.
It's possible to make this cake in a square 8-inch by 8-inch pan instead of a round pan (choose a pan with high sides if possible, or use a 9-inch square pan).
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 372IU | Calcium: 50mg | Iron: 1mg