Everybody needs a simple, moist and deeply chocolate cake recipe. Don't be afraid to try making one from scratch. Let me show you how with detailed instructions with pictures. Whether you need a layer cake or a 9x13 size I've got you covered!
Jump to:
Why Choose This Recipe
- Easy!
- Made with everyday ingredients!
- When frosted with Rich Chocolate Frosting is a chocoholic's dream!
- Doubles as German chocolate cake when frosted with Coconut Pecan Frosting!
Ingredient Notes
- Boiling water - not warm, not just hot....BOILING water.
- Cocoa - Ghirardelli is the brand I prefer but just about any brand of cocoa with work. I would however, avoid Hershey brand cocoa. It has such a bitter vomit taste due to how it's made.
- Olive Oil - Do not substitute butter. Oil is a big contributor to the moistness of this cake.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Prepare to 9 inch cake pan by either greasing and flouring OR (my preferred method) cut parchment paper into circles to line the bottom of the cake pans then lightly spray the sides of the pan with non-stick cooking spray.
- Measure the flour, sugar, cocoa, baking powder, baking soda and salt into a large mixing bowl.
- Whisk or stir to blend.
- Add the eggs, olive oil, vanilla, and milk.
- Beat until well mixed. The batter will be a bit thick at this point.
- With the mixer or beaters running pour the BOILING water into the batter in a steady stream.
- Beat until mixed in well. The batter will now be quite thin.
- Divide the batter between the two cake pans.
- They will end up being about ¾ full.
- Bake at 350 degrees for 27-30 minutes.
- A toothpick should come out NOT CLEAN but with sticky crumbs on it.
- Cool the cakes on a wire rack for 30 minutes before loosening the edges and turning out to completely cool.
- Once turned out peel the parchment paper off.
- Frost the cooled cake with chocolate, German chocolate or even regular Buttercream Frosting!
Recipe FAQs and Expert Tips
Yes, fill lined muffin tins ⅔ full and bake 15-18 minutes. These cupcakes, however, will not have rounded, domed tops. You will also likely get more than 24 cupcakes.
This cake recipe is very moist. It is due to the boiling water and the olive oil. As long as you do not substitute butter for the oil or overbake your cake you will not have a problem.
You can but it's not necessary.
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Print
Death by Chocolate Cake Recipe
- Prep Time: 10 minutes
- Cooling Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: One 2 Layer Chocolate Cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Everybody needs a simple, moist and deeply chocolate cake recipe. Don't be afraid to try making one from scratch. Let me show you how with detailed instructions with pictures. Whether you need a layer cake or a 9x13 size I've got you covered!
Ingredients
- 2 ¼ Cups Flour
- 2 Cups Sugar
- 1 Cup Cocoa Powder (preferably Ghirardelli)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Eggs
- ½ Cup Olive Oil
- 1 Cup Milk
- 2 tsp Vanilla Extract
- 1 Cup Boiling Water
Instructions
- Preheat your oven to 350 degrees.
- Prepare to 9 inch cake pan by either greasing and flouring OR (my preferred method) cut parchment paper into circles to line the bottom of the cake pans then lightly spray the sides of the pan with non-stick cooking spray.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the eggs, olive oil, milk and vanilla. Mix well.
- With the mixer or beaters running pour the boiling water into the batter in a small steady stream.
- Mix until well combined.
- Divide the batter between the two cake pans. They will be quite full.
- Bake your chocolate cakes at 350 for 27-30 minutes. A toothpick should come out with moist sticky crumbs, not clean.
- Cool on wire racks for a half hour, then turn out of the pans to finish cooling.
- Frost and serve!
Notes
- This cake can be but does not need to be stored in the fridge.
- Do not substitute butter for the olive oil.
- Make sure the boiling water is BOILING water not just warm or hot.
- You can make cupcakes instead by lining cupcake tins with liners and filling ⅔s full with batter. Bake for 18-20 minutes. Cupcakes will not be rounded or domed. You will also likely get more than 24 cupcakes.
Keywords: simple moist chocolate cake, best chocolate cake, hersheys chocolate cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Serena
Can I use Dutch processed cocoa powder? Thanks. That looks delicious.
mindeescookingobsession
Yes, you can 🙂
Akansha
Thank you very much for sharing such kind of recipe. i loved it and i also try it.
Sher
Love it!
Jeff
Delicious
★★★★★
Amy
What a beautiful cake! Great job, and it looks so delicious.
mindeescookingobsession
Thank you!!!