Everybody needs a simple, moist, and deep 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!
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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's 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 a 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
Can I make cupcakes instead?
Yes, fill lined muffin tins ⅔ full and bake for 15-18 minutes. These cupcakes, however, will not have rounded, domed tops. You will also likely get more than 24 cupcakes.
How do I make my cake moist?
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.
Do I need to keep this cake in the fridge?
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!
Death by Chocolate Cake Recipe
Everybody needs a simple, moist, and deep 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 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Eggs
- ½ Cup Olive Oil
- 1 Cup Milk
- 2 teaspoon Vanilla Extract
- 1 Cup Boiling Water
Instructions
- Preheat your oven to 350 degrees.
- Prepare a 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.
Nutrition
Calories: 479kcalCarbohydrates: 86gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 250mgPotassium: 228mgFiber: 5gSugar: 53gVitamin A: 51IUVitamin C: 2mgCalcium: 134mgIron: 4mg
Tried this recipe?Let us know how it was!
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!!!