No-fuss Chocolate Cake {PERFECT every time!)
Just like grandma’s classic chocolate cake recipe… ONLY easier! This simple and stress-free chocolate cake indulgence will have your nostalgic chocolate cake cravings satisfied and allow you to have your cake…and eat it too!!
Its time to clear your mind and get ready for some baking therapy – chocolate cake edition!
This one bowl chocolate cake is insanely easy to make and sure to impress. The moist and fluffy chocolate crumb pairs perfectly with the rich, fudgy chocolate cream cheese frosting for the most wonderful combination of chocolatey goodness in every bite!
To make this cake recipe you will need:
- Cocoa – Dutch Processed cocoa provides the richest cocoa flavour and is easy to find in the baking aisle of your local grocery store!
- Vegetable Oil – Canola oil is my go-to for this cake as it is flavourless and light
- Milk – of your choice! I typically use 2% m.f. or higher however for a dairy free option – you can easily use almond, oat, or cashew milk with equal success!
- Flour – All-purpose flour works well for this recipe, no need for special cake/pastry flours!
- Sugar – Granulated sugar is preferred for this recipe
- Egg – Acts as a binder in this recipe!
- Espresso Powder *Don’t forget this ingredient!! Espresso powder really enhances all chocolate flavours and is particularly important in this cake recipe!
- Baking Essentials: Baking Powder, Baking soda, salt, and don’t forget the boiling water!
To frost this cake, I recommend using the cocoa version of my favourite cream cheese frosting! Cream cheese frosting is rich and creamy, with a gentle sweetness and tang. Add cocoa and it becomes the perfect indulgence! It is the perfect pairing for this cake and is sure to be a crowd pleaser! Find recipe at the bottom of the page!
Let’s Make my favourite Stress-Free Chocolate Cake!
Preheat your oven to 350F (convection oven 325F). Oil and line two, 9” cake pans, with parchment paper rounds.
In large mixing bowl, combine flour, sugar, espresso powder, cocoa, salt, baking soda and baking powder. Stir flour mixture with whisk to aerate.
To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture becomes a thick, glossy, dark brown paste.
Add boiling water to the mixture (slowly).
Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
Pour 1/2 of cake batter into each cake pan. Bake cakes for ~35 minutes or until a toothpick inserted in the centre comes out clean. Let cakes cool in their cake pans for 10 minutes before moving to wire cake racks to cool completely.
Once cooled, remove parchment paper liners from pans and it’s now time to make the chocolate cream cheese frosting!
Start by beating butter and cream cheese together in a large bowl until well combined. (note: I recommend doing this with an electric mixer or stand mixer). While mixing take a moment to yourself and watch the mixer turn chunks of solid butter and cream cheese into a silky smooth mixture.
Slowly add the icing sugar (1/2 cup at a time) with the mixer set to low speed. Continue to whisk on medium-high for another 2-3 minutes or until the mixture is thick and creamy.
Add heavy cream and continue to mix until incorporated. Add cocoa and mix once more. Continue mixing until you are satisfied with the fluffy consistency! (note: if mixture is too thick – you can add a tbsp of heavy cream to thin the mixture).
Generously frost your cake!
Enjoy!
If you liked this recipe, here are a few others cakes and frostings you may like!
No Fuss Chocolate Cake {PERFECT every time!}
Ingredients
Fudgy Chocolate Cake
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- 2/3 cup Cocoa unsweetened, dutch processed
- 1 1/2 tsp Espresso Powder
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- a pinch of salt kosher or fine sea salt
- 2 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 cup Milk* Dairy or nut milk (almond, coconut, cashew, oat, soy) – use your favourite!
- 1/2 cup Vegetable/Canola oil or another light, flavourless oil
- 1 cup Hot Water Boiling
Chocolate Cream Cheese Frosting
- 8 oz Cream cheese (1 x 250g package) room temperature
- 4 1/2 cups Powdered sugar
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1/8 cup heavy cream
- 1/4 cup Cocoa unsweetened, dutch processed
- pinch of salt
Instructions
Fudgy Chocolate Cake
- Preheat your oven to 350F (convection oven 325F). Oil and line two, 9” cake pans with parchment paper rounds.
- In large mixing bowl, combine flour, sugar, espresso powder, cocoa, salt, baking soda and baking powder. Whisk to mix and aerate mixture.
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste. Add boiling water to the mixture (slowly).
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Pour 1/2 of batter into each cake pan. Bake cakes for ~35 minutes or until a toothpick inserted in the centre comes out clean.
- Let cakes cool in their cake pans for 10 minutes before moving to wire cake racks to cool completely.
- Once cooled, remove parchment paper liners from cakes and frost with your favourite frosting!
Chocolate Cream Cheese Frosting
- In a large bowl with an electric mixer, beat butter and cream cheese together until well combined and smooth. Watch the mixture turn from butter and cream cheese chunks into a silky smooth mixture.
- Slowly add the icing sugar (1/2 cup at a time) with the mixer set to low speed. Continue to whisk on medium-high for another 2-3 minutes or until the mixture is thick and creamy.
- Add heavy cream and continue to mix until incorporated. Add cocoa and mix once more. Continue mixing until you are satisfied with the fluffy consistency! (note: if mixture is too thick – you can add another tbsp of heavy cream to thin mixture).
- Generously frost and decorate your baked cake!
Notes
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be.
- Go slow while mixing batter with hot water to ensure that you do not spill hot batter on yourself!
- An unfrosted cake can last up to 5 days in an air-tight container at room temperature or 6 months in the freezer. To thaw – simply remove cakes from freezer and set at room temperature for 1 hour to thaw)
- A frosted cake can last up to 2 weeks refrigerated!
- Melted butter or coconut oil can replace Vegetable/Canola oil 1:(this may create a slightly stiffer cake that is prone to dry out after 1
- If you are looking for a dairy free frosting – try my 5-minute fluffy Nutella Frosting! Replace the 2-3 tbsp of heavy cream with 1 tbsp of almond, coconut or oat milk
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