- Dish type
- Sponge cake
- Olive oil cake
This cake is quick and easy to prepare. It's chocolately, moist and is guaranteed to put a smile on any chocoholic's face. Enjoy as is, with whipped cream or vanilla ice cream.
277 people made this
- 220g self-raising flour
- 75g unsweetened cocoa powder
- 400g caster sugar
- 2 eggs, beaten
- 250ml milk
- 125ml olive oil
- few drops vanilla essence
- 250ml boiling water
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease one large or two medium baking tins.
- Sieve flour and cocoa into a bowl and stir in sugar. Add eggs, milk and oil. Mix well together with electric mixer.
- Add vanilla and boiling water and beat for 3 minutes.
- Fill tin(s) 3/4 full and bake in preheated oven for 45 minutes. If skewer comes out clean when inserted into the centre of the cake, it's ready.
This cake freezes well. Simply wrap in a large freezer bag.
Reviews & ratingsAverage global rating:(50)
Reviews in English (53)
Was a bit disappointed in this cake (for my husband's birthday) as it didn't rise, it was a bit rubbery, I think if I make it again, I'll add some baking soda to it as well as the self raising flour... It IS certainly tasty though...-09 May 2012
This is the best chocolate cake I've ever made; moist, not too sweet, not too bitter. Perfect.-03 Dec 2011
Something else.I made a lovely thick choc sauce for this cake - YUM!-29 Jun 2011
- 2 teaspoons unsweetened cocoa powder (such as Hershey's®)
- 2 cups cake flour
- ¾ cup unsweetened cocoa powder (such as Hershey's®)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup canola oil
- 2 eggs
- 1 cup 2% milk
- 1 cup brewed coffee
- 1 tablespoon vanilla extract
- 1 cup sour cream
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan dust pan with 2 teaspoons cocoa powder or as needed.
Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
There isn’t one simple recipe for a Death by Chocolate cake. The term is used to describe desserts where dark chocolate is the main ingredient. But, the dessert is the signature dish of Bennigans’ chain of restaurants. And its creation is credited to them.
There are many different varieties of death by chocolate recipes, including a martini, trifle, ice cream, and even cookies. And, when it comes to cake, you can make a Death by Chocolate Bundt Cake and even make a Death by Chocolate Cake with cake mix.
Easy Chocolate Cake Recipe From Scratch (So Moist)
A few Sunday’s ago I was craving some really good chocolate cake. I’m talking about some fabulous tasting made from scratch chocolate cake! So I came upon this highly-rated recipe on AllRecipes.com and made it two Sundays in a row.
In fact, it made an appearance at our Easter dessert too! (No, it wasn’t pretty and pastel, but man it tasted good.) Even just a few days ago, my husband praised it as the best chocolate cake recipe I’ve ever made!
What’s So Great About This Chocolate Cake Recipe?
Well, it’s got simple ingredients and it’s easy to make! What’s there not to love?
If you frequently buy Hershey’s products, you may already be familiar with this chocolate cake recipe. That’s because it’s the recipe that’s on the back of the Hershey’s unsweetened cocoa container! If it’s from Hershey’s you know it’s going to be good.
Baking Tips for This Chocolate Cake Recipe:
I usually keep it super simple and make this cake in a 9吉 baking dish or pan. If you want a more fancy cake, this recipe works well for two 9-inch round cakes.
I like to use the convenient Evenbake Cake Strips when I do a layered cake to be sure the layers bake up evenly and flat. I totally want to try this recipe for a special occasion as a double-layered chocolate cake with the chocolate buttercream frosting and maybe some mini chocolate chips pressed into the sides. Yum!
Want Cupcakes Instead?
You can make about 30 of them with this chocolate cake recipe! Adjust the baking time and you’re good to go. The buttercream frosting is PERFECT for frosting cupcakes, especially with cupcake frosting tips.
Chocolate Cake Topping Tips:
Since this chocolate cake is so moist and flavorful, you can definitely get away with no toppings at all. However, if you are going to go with some sort of topping, chocolate buttercream frosting or whipped cream are definitely yummy options!
If you decide to go the frosting route, we find it really tasty if you warm up the frosting in the microwave for 15 seconds, then pour it over the top of the cake! Try it out!
If you like the berry/chocolate flavor combo, try berries or cherry pie filling with some whipped cream topping on top.
Amazing chocolate cream cheese frosting
Choosing a frosting was no easy task. The chocolate cream cheese frosting is to-die-for! It&rsquos ultra-creamy, whipped to perfection and not overly sweet, but it really adds the chocolate kick to finish off each bite. If you don&rsquot love cream cheese, then you might like my traditional chocolate frosting, or my chocolate fudge frosting which is made with melted chocolate.
How to make it
- Start with a cold butter and slice it into cubes. Beat the butter until it&rsquos smooth and creamy and lighter in color. This may take several minutes
- Add the cream cheese (also cold!) and beat until it&rsquos well combined. This is the key to preventing lumpy frosting.
- Add the cocoa powder and vanilla extract. You&rsquoll want to beat the cocoa powder into the cream cheese for a couple minutes.
- Add powdered sugar and cream: Next, you&rsquoll add 2 cups of powdered sugar at a time and some of the heavy whipping cream, beating each time until the frosting is completely smooth. The more you whip it together, the more airy the frosting will be. Repeat this until all ingredients have been added and whip until it&rsquos light and fluffy.
- Melt the dark chocolate in a double boiler. Set aside to cool.
- Beat the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Pour in the melted chocolate, chocolate powder, baking powder and baking soda.
- Fold in the cake flour in 3 batches, alternate with the fresh milk.
- Pour the batter into a 8-inch rectangle cake pan or round cake pan.
- Bake at a pre-heated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester, make sure it comes out clean.
- Remove the Chocolate Cake and let cool.
- Add the dark chocolate, whipping cream and butter in a heat-proof bowl over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let cool slightly.
- Spread the Ganache evenly onto the top of the cake with a spatula. Save some for drizzling.
- Cut the Chocolate Cake into slices, topped with strawberries and dust with powdered sugar, if you like.
Chocolate Cake Recipe: Ingredients and substitutions
Many people ask how to make a cake super moist. It's all in the ingredients. I made sure to choose ingredients that would create a moist chocolate cake with a rich chocolate flavor that everyone raves about. So let's chat about the ingredients and some possible substitutions - although it took me years to perfect this chocolate cake recipe so I really don't suggest tampering with it.
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes.
- Granulated sugar. There really isn't a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results.
- Unsweetened cocoa powder. Choose your favorite variety. For an extra-dark cake use dark cocoa powder.
- Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate zucchini cake). It's totally worth purchasing if you love baking. You can substitute instant coffee if you must.
- Canola oil. Oil keeps this chocolate cake extra moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients for the richest, most moist chocolate cake.
- Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content.
- Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake.
- Mini chocolate chips. These are an absolute must. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results.
Chocolate Cake Ingredients
This simple chocolate cake uses basic ingredients that you might already have.
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- baking powder
- vegetable oil
- vanilla extract
Prepare all the ingredients to make this delicious Chocolate Cake.
The Best Chocolate Sheet Cake Recipe in Town
- Author: Louise
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 16 servings 1 x
The recipe everyone has to have – an absolutely delicious, melt-in-the-mouth fail proof, flop proof chocolate cake recipe. And here it is!
For the Cake
- 250 ml water
- 250g butter
- Â¼ cup cocoa, heaped
- 1 tablespoon instant coffee
- 2 cups white sugar
- 2 cups flour
- Â¼ tsp salt
- 1 tsp bicarbonate of soda
- 2 eggs lightly whisked (I used a manual beater for 1 minute)
- Â½ cup plain yoghurt or buttermilk
- 1 tsp vanilla essence
For the Icing
- 2 cups sifted icing sugar
- Â½ cup cocoa
- 90 ml melted butter
- 1/3 cup plain yoghurt / buttermil
For the cake:
- Preheat the oven to 180 degree Celsius
- Mix the dry ingredients together
- Mix the wet ingredients together
- Fold the wet ingredients into the dry ingredients and combine until smooth
- Pour into a rectangular baking dish
- Bake in your preheated oven for 40 – 45 minutes.
Did you make this recipe?
Yes! There are several options that work well when substituting for eggs in this recipe.
- 1/4 cup of plain yogurt per egg
- 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
- 1/4 cup mashed banana per egg
- 1/4 cup unsweetened applesauce per egg
Can I make this recipe into only two layers? Can I make this recipe in a 9吉 pan?
Yes you can, for both you’ll need to divide the recipe by 2/3rds. I realize that there are 4 eggs in this recipe so that’s the hard part. Just use 3 eggs.
What kind of cocoa powder did you use?
I used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I’m also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I don’t recommend using cheap store brands.
How did you get your frosting so dark?
I used half Hershey’s Special Dark Unsweetened Cocoa powder to achieve the dark looking frosting.
If you like this recipe, be sure to check out my other amazing cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Moist & Fluffy Devils Food Cake
We LOVE devil’s food cake around here. Really any kind of chocolate cake will lift our skirts but I find myself making this recipe pretty much for every birthday, especially Isaac’s. It’s the perfect homemade devil’s food cake in my opinion dark, chocolatey, super moist, fluffy and light.
The hardest part…waiting for the cakes to cool off!
And did I mention it’s a one-bowl cake recipe? Loves! I usually make a basic white buttercream frosting (sometimes with a hint of mint extract) for my devil’s food cake and then sprinkle the top or sides with lots of mini chocolate chips (didn’t have any chocolate chips on hand, boooo) but a dark fudge frosting or ganache would work just as good. There is just something programmed in my southern brain that says a devils food cake MUST have white frosting but make what you wish mm-kay.
After all, the cake is the star here. It’s full of that dark chocolate flavor that’s enhanced by using coffee instead of water, as most from-scratch devils food cakes require. Don’t worry, you totally can’t taste the coffee. Also, buttermilk gives it a rich flavor and nice crumb texture.
Oh and don’t forget a tall glass of milk or ice water to wash it all down.