This basic chocolate cake checks all the boxes: easy, moist, simple, classic. And, most importantly, it boasts a rich chocolatey flavor thanks to a lovely blend of unsweetened chocolate and cocoa powder. Dress it up with frosting and prepare to be asked for seconds.
This basic chocolate cake may be modestly named but it elicits reactions far more impassioned than its humble name would lead you to believe. We’re hearing a lot of folks say this is easily one of the best darned chocolate cakes they’ve ever experienced, let alone made themselves, and that it’s become their go-to birthday cake. Its creator, pastry chef Emily Luchetti, explains it can easily be varied with different frostings so that it seems a little different each time, just like Luchetti’s Basic White Cake that so many of you deemed the absolute best as well.–Renee Schettler
Basic Chocolate Cake
- Quick Glance
- 20 M
- 50 M
- Serves 12
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Recipe Testers Reviews
This will be the “go-to” basic chocolate cake recipe for my family. When I cut into the cake, the texture was perfect. It was moist and light, dense but not heavy. The flavors of the cocoa and unsweetened chocolate blended well together to give the cake depth of flavor without being overly rich and the perfect balance of sweet to chocolate. My tasters didn't even need, nor ask for, a glass of milk. When they finished their pieces, they simply asked for another.
This cake is great without frosting and would probably be just as wonderful with it. The recipe produces a cake that bakes up high but doesn't drip over the sides of the pan and onto the bottom of the oven. I baked mine in 2 heart-shaped pans and they came out beautifully. My cakes required 30 minutes baking time but that may have been due to the shape of my pans.
This basic chocolate cake recipe is very easy and fast to make, even for a non-baker such as myself. The cake itself was wonderful—moist, light, chocolatey but not overly so, and far from too sweet. My toddler wanted to add some frosting, but I decided instead to make a mixture of cream cheese, sugar, and mashed strawberries and it was a huge hit with everyone–my older daughter even asked me to make this cake for her birthday next month.
Not sure if this has to do with my oven, but after 20 minutes the middle of the cake was still pretty liquidy. I left it in for 7 more minutes and that did the trick. Even though I buttered the cake pans very well, I had some trouble getting the cakes out. Next time I'll use springform pans.