Easy Chocolate Cake

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How about whipping up a super easy and NO FUSS chocolate cake that’s ready in under 1 hour? This cake is not only incredibly moist, chocolatey, and delicious but also a breeze to make. I’m beyond excited to share this recipe with you, and I hope you enjoy it as much as I do!

Easy Chocolate Cake

Prep Time 35 minutes
Cook Time 25 minutes
Course Dessert
Servings 8



  • 1 cup all-purpose flour 130g
  • ¾ cup granulated sugar 165g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • cup vegetable oil 65g
  • *½ cup buttermilk 120g* (you can make your own by using ½ cup milk + ½ tablespoon vinegar)
  • 1 tsp instant coffee can be reduced to ½
  • ¼ cup boiling water 60g
  • ¼ cup cocoa powder 25g


  • ¼ cup cream 60g
  • 75 g chocolate of choice I used milk chocolate



  • Preheat your oven to 350F (conventional) and prepare a 9″ cake pan with parchment paper and butter/oil.
  • If making your own buttermilk, mix ½ cup milk with ½ tablespoon vinegar, stir, and set aside.
  • In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Sift the ingredients to ensure no lumps.
  • Add the egg, vegetable oil, and buttermilk to the dry ingredients. Gently whisk until everything comes together.
  • In a smaller bowl, mix boiling water with cocoa powder and instant coffee. Whisk until you get a shiny mix, blooming the cocoa powder.
  • Add the bloomed cocoa powder mix to the cake batter and gently fold until combined.
  • Pour the batter into the prepared pan and bake at 350F for about 20-25 minutes until a toothpick comes out with moist crumbs attached.
  • Wait for 10 minutes, then turn out the cake onto a wire rack.


  • Bring the cream to a boil and pour over the chopped chocolate. Cover and rest for 5 minutes to allow the chocolate to melt. Mix until you get a shiny ganache.
  • Rest for another 5 minutes to let the ganache thicken slightly.
  • Pour the ganache over your cake, and you’re ready to dive in!


  • You can make your own buttermilk by mixing ½ cup whole milk with ½ tablespoon vinegar or lemon juice. It might look clumpy, but that’s normal.
  • Avoid overmixing the batter to keep it tender.
  • This cake can also be baked in an 8×8″ or 9×9″ square pan. For a 9×13″ sheet cake, double the quantity and adjust the time accordingly.

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