Only Easy Chocolate Cake

This rich and incredibly moist chocolate cake is the ultimate crowd-pleaser when you want something decadent with minimal fuss. No electric mixer needed, no hard-to-find ingredients—just a few pantry staples transform into fudgy layers and silky ganache frosting. In less than half an hour of hands-on work, you get a bakery-quality cake that cools and sets to perfection.

I first made this cake for a last-minute birthday surprise and it instantly became my family's go-to for holidays and cozy weekends. It is so reliable I never stress about results.

Gather Your Ingredients

• All purpose flour: Gives structure and a tender crumb, sift for the lightest texture
• Granulated sugar: Brings sweetness and helps the cake stay moist, white sugar is best for pure flavor
• Baking powder and baking soda: Ensure a tall fluffy rise, fresh leaveners matter here
• Salt: Balances the sweetness and makes the chocolate taste deeper, use fine sea salt for even blending
• Eggs: Create richness and stabilize the batter, large eggs work best at room temperature
• Vegetable oil: Makes the crumb extra moist, any neutral oil like canola or sunflower is perfect
• Buttermilk: Adds tang and keeps the cake tender, homemade works well with whole milk plus a bit of vinegar
• Dutch processed cocoa powder: Brings a deep complex flavor and dark color, look for premium brands with high fat content
• Instant coffee: Deepens the chocolate flavor without tasting like coffee, if you are sensitive use just one teaspoon or swap for hot brewed coffee
• Boiling water: Blooms the cocoa for maximum flavor, use freshly boiled water for best results
• Heavy cream: Gives the ganache frosting its irresistible silkiness, go for at least 35 percent fat
• Chopped chocolate: The star of the ganache, semi-sweet or a mix of dark and milk chocolate works best for balance, always choose good quality chocolate bars instead of baking chips

How to Make It

Make the Ganache:

Start with the ganache so it thickens up in time. Combine the heavy cream and chopped chocolate in a microwave safe bowl. Microwave in short bursts of 15 to 20 seconds stirring after each burst until the mixture is warm and the chocolate nearly melted. Let it sit for a minute or two to finish melting. Be careful not to overheat—if needed microwave for another 10 seconds. The texture should look glossy and smooth.

Cool the Ganache:

Cover the bowl with a plate and let it sit at room temperature for 90 minutes up to 2 hours. Stir gently every 30 minutes as it cools. The ganache is ready when it has thickened enough to spread easily with a spatula.

Prepare the Cake Pans:

Heat your oven to 350 degrees Fahrenheit. Line two eight or nine inch cake pans with parchment and butter or oil the sides and paper—this keeps the layers from sticking and makes for easy release.

Mix the Dry Ingredients:

In a large bowl combine the flour sugar baking powder baking soda and salt. Sift if possible so there are no lumps for a finer cake crumb.

Add Wet Ingredients:

Break in the eggs, add the vegetable oil and pour in the buttermilk. With a whisk mix just until everything is combined and smooth. Be gentle here—a few streaks are okay as overmixing can make the cake less tender.

Bloom the Cocoa:

In a smaller bowl or measuring cup whisk the boiling water with the cocoa powder and instant coffee. Stir until glossy and no dry lumps remain. Blooming like this takes the chocolate flavor to the next level.

Combine and Mix:

Pour the bloomed cocoa mixture into the cake batter. Use a spatula to gently fold together until just blended. The batter will seem thin but that is exactly right for a moist cake.

Fill and Bake:

Divide the batter evenly between your prepared pans. Bake in the center of the oven for 20 to 25 minutes if using nine inch pans or about 23 to 28 minutes for eight inch pans. Check doneness with a toothpick in the center—it should come out with just a few moist crumbs.

Cool the Cakes:

Let the hot cakes rest in their pans for 10 to 15 minutes. Then run a thin knife around the edge and turn them out onto a wire rack to finish cooling completely. This step keeps them from becoming soggy or breaking.

Assemble the Cake:

Use a serrated knife to trim off the domes from both cake layers so they stack neatly. Place one round on your serving stand and spread with one third of the ganache using an offset spatula for even coverage.

Finish and Frost:

Place the second cake layer on top. Spread the remaining ganache all over the top and sides of the cake. For a rustic look use the spatula to make swirls or brush strokes. If you want super clean edges do a thin crumb coating first chill for 15 minutes then finish with the rest of the ganache. Slice and enjoy.

The Dutch cocoa powder is my favorite secret here. I remember the first time I used a really good one the cake turned almost black and the taste was outrageously rich. My youngest calls it the magic powder. Any gathering with this cake turns into a celebration.

Flavor Boosters

In summer try adding chopped strawberries or raspberries between the cake layers for a fruity twist. Autumn is wonderful with a dusting of cinnamon or a pinch of chili powder in the batter for warmth. In winter I sometimes add candied orange zest to the ganache for holiday flair.

Serving Suggestions

This cake is fantastic on its own but you can pair slices with fresh berries a pile of whipped cream or a scoop of vanilla ice cream. It makes a stunning layer cake for any occasion but you can also bake it in a single pan for a more casual treat. If you like a salted finish sprinkle a little sea salt on the ganache before serving.

Creative Twists

Need to make your own buttermilk Use whole milk and vinegar or lemon juice one tablespoon per cup and give it a quick stir—it will thicken and look curdled. You can also use sour cream for an even richer crumb. For the chocolate ganache you can use all dark or even milk chocolate based on your preference but always choose chocolate bars not baking chips for the smoothest frosting. If you don't like coffee just brew a cup and use the hot liquid instead.

A friend once doubled this recipe for a church bake sale and sold out in fifteen minutes. Another time my cousin made cupcakes instead of cake layers and they were perfect for a kids party. People always ask for the recipe so keep it handy.

Common Questions About the Recipe

→ Can I use natural cocoa powder instead of Dutch processed?

Yes, natural cocoa powder works as well; no recipe adjustments are needed for the swap.

→ What is the best way to make homemade buttermilk?

Combine 1 cup milk with 1 tablespoon vinegar or lemon juice, stir, and let sit for a few minutes.

→ How do I know when the cake is done baking?

Bake until a toothpick inserted in the center has moist crumbs attached and the cake gently springs back.

→ Can I make this cake ahead of time?

Yes, store covered at room temperature for up to 2 days, or refrigerate well wrapped for up to a week.

→ Is it possible to freeze the finished cake?

Wrap tightly and freeze for up to 3 months; thaw in the refrigerator and bring to room temperature before serving.