The Best Chocolate Cake is moist, rich, and decadent. It takes less than an hour to make and is truly the best chocolate cake you’ll ever eat.
As much as I hate to admit it, I don’t care for chocolate cake. Most of the chocolate cakes I’ve eaten are dry, tasteless, and crumbly. They always stick to my mouth and send me running for a glass water. My son, on the other hand, LOVES chocolate cake. He would eat it every day if he were able.
A couple months ago he asked me to make him a cake. Of course, I said I would. Then he told me he wanted a chocolate cake. I figured this would be an excellent opportunity to try a new recipe and maybe find something “tolerable.” He’s a huge fan of my Chocolate Cake with Peanut Butter Sauce and Ganache, but I wanted to make something a little different.
After much searching, I came across a recipe for a beautiful, moist chocolate cake. I was a bit skeptical, but what the heck? Why not give it a try? The worst that could happen would be that it turns out completely dry and tasteless like every other chocolate cake I’ve eaten.
After rummaging through my cabinets and dragging out all the necessary ingredients, I was ready to get started. I decided to substitute one ingredient, but otherwise, the recipe looked good. I carefully sifted the flour and cocoa powder, measured the sugar and salt, added the liquids and turned on my KitchenAid Stand Mixer.
To my surprise, the cake batter was more of a liquid than a batter. It was easy enough to divide into two separate pans, but I was still skeptical. Surely this wasn’t going to bake properly. It only took about 10 minutes to make, so the whole process seemed way too easy. I popped both pans in the oven and waited nervously looked through the glass every few minutes to make sure the cakes were baking. I couldn’t believe it. Both cakes were baking just as they should.
When the timer went off at 35 minutes, I removed both pans and transferred the cakes to cooling racks. So far, so good! They looked like moist, chocolate cake. After the cakes had cooled completely, I topped with ganache, tried a piece, and was completely shocked. I finally found the best chocolate cake ever! 🙂 It is rich, moist, and decadent. This is my son’s new favorite, so I’m sure I’ll be making it frequently.
The recipe I used for this cake is not an original recipe. I found it on Hershey’s website and modified it slightly by using hot coffee in place of boiling water plus a few other modifications. To see the original recipe, please visit Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe.
Used for this recipe:
The Best Chocolate Cake is moist, rich, and decadent. It takes less than an hour to make and is truly the best chocolate cake you'll ever eat.
- 2 Cups granulated sugar
- 1 3/4 Cups all-purpose flour
- 3/4 Cup cocoa powder
- 1 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons baking soda
- 1 Teaspoon salt
- 1 Cup milk
- 1/2 Cup coconut oil, melted (Can also use vegetable or canola oil)
- 1 Tablespoon vanilla extract
- 1 Cup hot coffee
- 1 Teaspoon instant espresso (finely ground)
- 2 Cups semi-sweet chocolate chips
- 1/2 Cup heavy cream
Preheat oven to 350 degrees and grease two 9-inch, round cake pans with butter and flour or cooking spray.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Using a hand mixer or a stand mixer, combine the dry ingredients to the eggs, milk, oil, vanilla, and coffee. Take care not to splash the hot coffee while mixing. The batter will be thinner than most cake batters.
Carefully pour the batter into the pans. Place the pans in the preheated and bake for 35 to 40 minutes. The cakes are finished when toothpicks inserted in the center come out clean.
Remove the cakes from the oven and allow them to cool for 5 to 10 minutes before removing from the pans and transferring to a cooling rack.
Steep the heavy cream in a small saucepan over low heat until small bubbles form around the edge and it begins to steam. Don't let it get so hot that it boils.
Place the chocolate chips into a small bowl and pour the hot heavy cream over the chocolate chips. Stir until smooth and creamy.
Place one of the cakes onto a flat surface, preferably the one that will be used for serving. Pour approximately 1/3 to 1/2 of the ganache onto the layer and allow some to flow over the edges.
Add the second layer and repeat the process. Use as much or as little ganache as you'd like.
Cut and serve! Store cake in a sealed container in the refrigerator for 4 to 5 days.
*The recipe is adapted from Hershey's "Perfectly Chocolate" Chocolate Cake.
*Calories include the cake and ganache.