This simple and easy recipe makes an irresistible simple moist chocolate cake. All you need are two bowls and a whisk. The light and airy texture of this cake mean you can be served on its own. Try whipped cream for a light dessert or with any of my frostings for a more indulgent affair.
I love spending time baking so all my cakes are perfectly moist and incredible. And yet, sometimes, I love those quickies. Just throw something together and voila! you have a cake. Well, not literally like that but you know...... I think you get the idea.
I love baking from scratch and in an attempt to encourage everyone to bake from scratch I have come up with a few recipes that are easier then you can ever imagine. Some of these use one bowl or in this case; this cake use two bowls but with the same concept. Simple, easy, quick and effortlessly baking a cake from scratch. And I'm happy you all are enjoying these recipes.
Table of Content
About this cake
This is probably the simplest cake to make. All you need is two bowls, no mixers. One bowl for wet, one bowl for dry, combine the two. Pour the batter in your baking pans and you're done. A chocolate cake doesn't get easier than this.
This is a very versatile cake. Here are a few suggestions on how to customize this cake to your own needs.
- If you need a cake to decorate with fresh cream? this is it. Works perfectly for a light frosting like whipped cream such as black forest cake.
- Want a chocolate cake with strawberries - this is perfect again.
- Here I've used my velvet American Buttercream to make a quick birthday cake. But you can also try Swiss or Italian Meringue Buttercream, French or German Buttercream, Chocolate Buttercream, chocolate ganache. The options are endless.
- See my 30 plus frosting recipes on this blog.
Ingredients and substitutes
- All-purpose flour - yes, regular plain flour (maida) is all you need for this cake. Do not use any self-raising as those contain more leavening.
- Oil - regular cooking oil that unflavored works best. Do not use olive or avocado unless you do not mind the taste and flavor of your cake.
- Sugar - I prefer to use white sugar so it won't alter the color of my cupcakes but feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
- Yogurt - gives the cake a soft crumb. If you don't have yogurt you can use sour cream or buttermilk.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide on large eggs weighs between 50 to 60 grams
- Vanilla - A good quality vanilla will make a huge difference in anything you make. You can make homemade vanilla extract, bean paste or sugar.
Step by step instructions (pin)
- Preheat the oven to 160 C / 320 F.
- Prepare two 8 inches round pans for baking - grease and line them.
Wet ingredients
- In one mixing bowl combine the yogurt, milk, eggs, oil, and vanilla.
- Use a whisk to make sure the eggs are well incorporated.
- Then add the coffee and combine well - set aside
Dry ingredients
- Use a bowl large enough for the final batter.
- Combine flour, sugar, cocoa powder, baking soda, baking soda, and salt.
- Use a whisk to combine well
Combine wet to dry
- Make a hollow in the center of the dry ingredients and pour in the wet ingredients.
- Use a whisk to combine the two slowly so you have a smooth, no lumpy batter.
- Lastly, add the boiling water. Use a whisk to ensure no lumps
- Divide the batter into your prepared baking pans.
- Bake in a preheated oven for 25 to 30 mins.
Prepare frosting
- In the stand mixer with the paddle attachment (or hand mixer) cream butter until light and fluffy.
- Add salt, whipping cream and vanilla - mix a minute, until well combined
- Now add the powdered sugar one cup at a time.
- Once all the powdered sugar has been incorporated
- Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
- Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting.
Assemble
- Prepare simple syrup – cool completely before using.
- Once cooled, cut the domes off the cake layers.
- Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream – spread evenly.
- Then top the second cake layer on top followed by more buttercream and next layer until you have used up all four layers.
- Place the cake in the fridge for 15 minutes, so the layers hold together.
- Spread the remaining buttercream around and top of the cake. (I colored the remaining buttercream pink, purple, blue, red,)
- Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top
- If desired place the remaining frosting in a piping bag and pipe swirls or borders on the cake.
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Frequently asked questions
If properly stored, this simple moist chocolate cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
No, please do not use this cake to carve or for a novelty cake. Though, I do have a chocolate cake perfect for carving, vanilla cake for carving.
No, but you can use my Eggless Chocolate Cake and bake it in two 8 inch cake pans
Yes, you can use brown sugar as well. Try my moist chocolate fudge cake or Devil's food chocolate cake. Both of these cakes use brown sugar and butter.
I have not tried this recipe with either almond or coconut flour, but I do have a gluten-free chocolate cake recipe that is very popular.
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Recipe
Description
Ingredients
Dry ingredients
- 1 ½ cup (300 g) Sugar
- 1 ¾ cup (220 g) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- 1 cup (85 g) Cocoa powder (Dutch-processed)
- 1 pinch Salt
Wet Ingredients
- ¾ cup (180 ml) Vegetable oil
- ¾ cup (180 ml) Boiling water
- ¾ cup (180 ml) Milk
- 2 tsp Instant coffee
- ¼ cup (60 ml) Yogurt
- 2 Eggs large
- 2 tsp Vanilla extract
Frosting of your Choice
- 1 lb (450 g) Unsalted butter (4 sticks, 2 cups) room temperature
- 6 cups (720 g) Powdered sugar
- ½ cup (120 ml) Whipping cream
- ½ tsp Salt
- 1 tbsp Vanilla extract
Plus
- ½ cup (120 ml) Sugar Syrup to moisten the cake (optional)
Instructions
- Preheat the oven to 160 C / 320 F.
- Prepare two 8 inches round pans for baking - grease and line them.
Wet ingredients
- In one mixing bowl combine the yogurt, milk, eggs, oil, and vanilla.
- Use a whisk to make sure the eggs are well incorporated.
- Then add the coffee and combine well - set aside
Dry ingredients
- Use a bowl large enough for the final batter.
- Combine flour, sugar, cocoa powder, baking soda, baking soda, and salt.
- Use a whisk to combine well
Combine wet to dry
- Make a hollow in the center of the dry ingredients and pour in the wet ingredients.
- Use a whisk to combine the two slowly so you have a smooth, no lumpy batter.
- Lastly, add the boiling water. Use a whisk to ensure no lumps
- Divide the batter into your prepared baking pans.
- Bake in a preheated oven for 25 to 30 mins.
Prepare Frosting
- In the stand mixer with the paddle attachment (or hand mixer) cream butter until light and fluffy.
- Add salt, whipping cream and vanilla - mix a minute, until well combined
- Now add the powdered sugar one cup at a time.
- Once all the powdered sugar has been incorporated
- Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
- Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting.
Assemble
- Prepare simple syrup – cool completely before using.
- Once cooled, cut the domes off the cake layers.
- Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream – spread evenly.
- Then top the second cake layer on top followed by more buttercream and next layer until you have used up all four layers.
- Place the cake in the fridge for 15 minutes, so the layers hold together.
- Spread the remaining buttercream around and top of the cake. (I colored the remaining buttercream pink, purple, blue, red,)
- Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top
- If desired place the remaining frosting in a piping bag and pipe swirls or borders on the cake.
Recipe Notes
Other pan suggestions
If you don't want to make a layer cake like this,- You can make this into a 9 x 13-inch sheet cake - a 'Moist Chocolate Sheet Cake'.
- You can also pour the batter into a well-greased and dusted bundt pan for a 'Moist Chocolate Bundt Cake'.
- This recipe can also be baked into 24 beautiful simple moist chocolate cupcakes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Priya
Done.Thank you so much.