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Easiest Chocolate Cake

A soft, springy chocolate cake that’s perfect for weeknights, topped with a glossy ganache for a bakery-style finish.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil Keeps the texture soft
  • 2 teaspoons vanilla extract Enhances cocoa flavor
  • 1 cup boiling water Helps bloom the cocoa
Topping
  • 1 cup chocolate ganache For topping the cake

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
Making the Batter
  1. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth, ensuring no dry flour pockets remain.
  2. Gradually stir in the boiling water until the batter is fluid and dark.
Baking
  1. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Finishing Touch
  1. Once the cake is completely cool, top it with chocolate ganache and spread it gently.

Notes

For moistness, do not overbake. Slices should be stored covered to prevent drying out.