The Only Easy Chocolate Cake Recipe You Need

Why You’ll Love This Recipe

I love this recipe because the cake stays soft and tender while the ganache adds a rich chocolate finish without being overly sweet. The instant coffee enhances the cocoa flavor beautifully, making the chocolate taste even deeper and more intense.

I also like that the batter comes together easily with basic ingredients, making it perfect for birthdays, celebrations, or whenever I crave homemade chocolate cake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour (260g)
• 1 1/2 cups granulated sugar (300g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 2/3 cup vegetable oil (130g)
• 1 cup buttermilk (240g)
• 1/2 cup Dutch processed cocoa powder (50g)
• 2 teaspoons instant coffee
• 1/2 cup boiling water (120g)
• 1 cup heavy cream (240g)
• 300g chopped chocolate

Directions

Ganache Frosting

I start by making the ganache so it has time to cool and thicken while I prepare the cake layers.

I add the heavy cream and chopped chocolate to a microwave-safe bowl. I microwave the mixture in short 15 to 20 second intervals, stirring between each round, until the chocolate is almost melted. I let the residual heat finish melting the chocolate.

I cover the bowl and leave the ganache at room temperature for about 1½ to 2 hours, stirring every 30 minutes until it becomes thick and spreadable.

Cake

I preheat the oven to 350°F and prepare two 8-inch or 9-inch cake pans with parchment paper and butter or oil.

If I am making homemade buttermilk, I mix the milk and vinegar together and let it sit for a few minutes.

In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. I like sifting the flour first to remove any lumps.

I add the eggs, vegetable oil, and buttermilk, then gently whisk until the batter becomes smooth.

In a separate bowl, I whisk together the boiling water, cocoa powder, and instant coffee until shiny and smooth. I love this step because it deepens the chocolate flavor.

I fold the cocoa mixture into the batter carefully, making sure not to overmix. The batter will look thin, which is completely normal.

I divide the batter evenly between the prepared cake pans.

I bake the cakes for about 20 to 25 minutes for 9-inch pans or 23 to 28 minutes for 8-inch pans. The cakes are ready when a toothpick inserted in the center comes out with moist crumbs attached.

I let the cakes cool in the pans for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Assembly

Once the cakes and ganache are fully cooled, I level the cake layers with a serrated knife if needed.

I place one cake layer onto a serving plate and spread about one-third of the ganache over the top.

I place the second cake layer on top and cover the entire cake with the remaining ganache. Sometimes I create a rustic swirled finish with an offset spatula.

For cleaner frosting, I occasionally apply a thin crumb coat first and chill the cake for 15 minutes before adding the final layer of ganache.

Servings and Timing

This recipe makes 12 servings.

Prep time: about 35 minutes
Bake time: 20 to 28 minutes
Cooling and ganache setting time: about 2 hours
Total time: about 3 hours

Variations

I sometimes use a mix of dark and milk chocolate in the ganache for a balanced flavor. For an even richer cake, I like adding chocolate chips into the batter before baking.

If I want a more intense coffee flavor, I increase the instant coffee slightly. I can also decorate the cake with chocolate shavings, berries, or a dusting of cocoa powder.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To serve after refrigeration, I let the cake sit at room temperature for about 20 to 30 minutes so the ganache softens slightly.

I prefer not to microwave slices because it can affect the texture of the ganache.

FAQs

Why is the cake batter so thin?

The batter is supposed to be runny. I find that this helps create a moist and tender chocolate cake.

Can I make this cake without coffee?

Yes, I can reduce or omit the instant coffee, although it helps enhance the chocolate flavor rather than making the cake taste like coffee.

What type of chocolate works best for ganache?

I like using semi-sweet chocolate, but a mix of dark and milk chocolate also tastes delicious.

Can I make the cake layers ahead of time?

Yes, I often bake the cake layers a day ahead and frost them once fully cooled.

How do I keep the cake moist?

I avoid overmixing the batter and overbaking the cake. Both steps help maintain a soft and moist texture.

Conclusion

This easy chocolate cake recipe is rich, moist, and full of deep chocolate flavor. I love how simple the process is while still creating a beautiful dessert that feels special enough for any occasion.