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.
Basic Chocolate Cake
- Quick Glance
- 20 M
- 50 M
- Serves 12
Preheat the oven to 350°F (176°C) and adjust the oven rack to the middle position. Butter the bottoms and sides of two 9-by-2-inch round cake pans and coat them evenly with cocoa powder, tapping out any excess.
In a small bowl, stir together the cocoa powder and water to make a paste.
Place the chocolate in a heatproof bowl set over but not touching a saucepan of simmering water. (Go ahead and use a double boiler if you have one.) Warm the chocolate, stirring and scraping the sides of the bowl occasionally with a rubber spatula, until the chocolate is smooth and melted. Let cool to room temperature.
Hold a sifter or a fine strainer over a large bowl or piece of parchment paper and sift the flour and baking soda together. (If using a strainer, simply dump both ingredients in the strainer and gently tap your hand against the edge.) Dump the salt on top.
Using a stand mixer or a handheld mixer on medium speed, beat the butter and sugar together until smooth.
Scrape down the sides of the bowl with a rubber spatula and then mix in the eggs, 1 at a time, just until combined.
Reduce the speed to low and add the cocoa paste and mix just until combined followed by the melted chocolate and mix until thoroughly combined.
With the mixer still on low speed, add half the sifted flour mixture, mixing thoroughly. Then add half the milk. Repeat with the remaining flour and then the remaining milk, mixing well after each addition. Divide the batter between the pans and, using the spatula, spread it evenly.
Bake the cakes on the middle rack of the oven until a skewer inserted in the middle comes out clean, 25 to 30 minutes.
Let the cakes cool in their pans on a wire rack.
Unmold the cakes by running a sharp knife around the inside edge of each pan and then placing a plate on top of it and invert both the cake and the plate. Remove the pans. Cool the cakes completely before serving or frosting. (The wrapped cake layers will keep at room temperature for a few days or in the freezer for up to a couple of months.) Originally published March 13, 2015.
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.