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
Ingredients
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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.
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I’m guessing regular cocoa powder, rather than dutched, is the way to go in this recipe, since I see baking powder but no other obvious source of acid to react with it?
You’re absolutely right, Melissa. You definitely want natural cocoa powder here since you’re using baking soda in the recipe.
I’ve got a friend whose birthday is coming up in a couple weeks. She’s asked for Ina Garten’s “Beatty’s Chocolate Cake” (which is the equivalent of what you call “Hersey’s Chocolate Cake Redux”). She requested that because she’s had it before when someone else’s birthday was the occasion.
If I make this one instead — I’m seduced by the extra eggs and the addition of baking chocolate — will she be disappointed? I really want an excuse to try this cake but don’t want to let her down.
My plan is to use ganache as the filling and pour a sheen of glossy liquid ganache over the top of the frosting.
Ooooh, Rainey, expectations are such a tricky thing, aren’t they?! This cake is, I suspect, going to be less sweet than the Ina/Hershey’s rendition you mention. That said, the chocolate flavor itself doesn’t disappoint, as you surmised from the addition of the baking chocolate. It’s just a more, dare I say, refined approach to chocolate, less gilded with sweetness. It sounds like the ganache would be a lovely accent to this cake, and I don’t think you’d be disappointed in the least. As for your friend, I don’t know how much of a sweet tooth she has. David’s version of the Hershey’s cake is astounding. I’m going to let this be your call. Hope this helped some.
Very useful tips! Glad you have your experience of this cake and the Hershey/Garten variations.
I’m going to go for it ’cause I just want to try this recipe. She’ll have another b-day next year, right?
Laughs! Yes, exactly, Rainey. And I admire your curiosity! And I suspect your friend will be pleased as can be…fingers crossed. Of course, you know I’ll be waiting to hear how it goes. Oh, and maybe don’t mention to David I said anything about a chocolate cake other than his…!
This sounds delicious! Thanks for all the great recipes on your site. I was wondering if this recipe might work for a bundt type cake? I’ve been searching for a chocolate bundt cake recipe with a good texture and taste. Thanks.
Cathy, we haven’t tried it as a Bundt cake so I’m hesitant to promise you that it will work. Most Bundt cakes tend to have a denser (in a good way) texture. May I suggest you try this Chocolate Sour Cream Bundt Cake recipe from our site? Look beneath the recipe for the rave reviews its drawn from everyone who’s tried it. I think this may be more what you’re wanting…?
This sounds delicious and so yummy!! Thanks For sharing the recipe.
Sincerely,
Frances Barker
You are more than welcome, Frances!
I agree Frances. It might be basic but it looks divine!
Divine is an apt description, Tom!