Cakes · Recipes · Sweet

The Only Chocolate Cake

Hey all!

So I thought long and hard of what I’d want as a first post on my blog. I thought about what all I’ve made recently and then contemplated over some of my more fancier dishes. You know, as a first impression, it would be nice to wow your socks off. But I’m aiming to create a blog that showcases my journey in the kitchen, one that shows how my skills develop. I also want this to be a place where even a person who is just starting out isn’t afraid to come back to.

The ONLY Chocolate Cake recipe you'll ever need! A one bowl recipe that gives a deliciously moist cake ready to fulfil your cravings!
Updated on 29th November, 2018

After a lot of back and forth, I settled on a classic. It only seems fitting as there is always, always chocolate cake at home.

I don’t always cut out my chocolate cake into tiny cakes. It’s usually just one large cake, at times frosted, that is wiped clean by the next day. I actually wanted to practice my decorating skills this time and this gave me more cake to do it!


I’ve been making this chocolate cake recipe since high school and it comes out so moist and delicious, that you won’t be able to stop digging into it as soon as it cools.

It goes amazingly with either chocolate ganache or buttercream. Or you could leave it bare, warm up a big slice and have it with a scoop of vanilla ice cream. Or two, no one will judge once they take a bite of it.


This is how they turned out. It was my first attempt at a drip cake and I was a little worried it would be too sweet with the chocolate buttercream and ganache, but it wasn’t! The dark chocolate ganache cut through the sweetness of the buttercream and it was divine. If only I’d had some fresh strawberries, they’d have gone amazingly well with the cake!

If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥

The Only Chocolate Cake

The ONLY Chocolate Cake recipe you'll ever need! A one bowl recipe that gives you a deliciously moist chocolate cake to fulfil every craving.

Course: Dessert
Author: Sammer
  • 2 cups white granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp fine salt
  • 2 eggs room temperature
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Chocolate Ganache
  • 4 oz semisweet chocolate roughly chopped
  • 4 oz heavy cream
Chocolate Cake
  1. Preheat oven to 375ºF/180ºC and grease cake pan(s). Place parchement paper at the bottom of cake pans, turning over to grease both sides. You can use one 9x13 cake pan or two 8x8 cake pans to make the full recipe amount. If halving, then two 6 inch pans would be perfect. 

  2. In the bowl of a stand/hand mixer, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt. 

  3. Add eggs, one at a time and mix until fully incorporated. Add milk, oil and vanilla extract. Whisk until everything is combined. 

  4. Using a spatula, stir in boiling water. Batter will thin out considerably. Pour into prepared cake pans. 

  5. Bake for 30-35 minutes or until a skewer comes out clean. Cool cake in pan(s) for 15-20 minutes and then carefully slide knife around edges of cake and turn over onto a cooling rack. Cool completely.

Chocolate Ganache
  1. As cake cools, chop up chocolate and place into a medium heatproof bowl. 

  2. Pour cream into a saucepan and heat, warming it just enough to melt the chocolate- until bubbles begin to appear around the edges. 

  3. Pour onto chocolate and leave for 5 minutes. Stir to incorporate chocolate and cream until you get a glossy ganache. 

  4. Pour over cooled cake or cool ganache completely and place in refrigerator for 30 minutes. Move to the bowl of a stand/hand mixer and beat to make whipped ganache or chocolate whipped cream. Frost/Pipe onto cake. 

Recipe Notes
  • If frosting cake, then refrigerate it for at least an hour- it is easier to frost a cold cake and reduces chances of crumbs falling apart. 
  • A chocolate ganache will give you a glossy finish to your cake. Whipped Chocolate ganache is what I used in the first photo. Both taste exactly the same. If your in a pinch for time, then pourable ganache is the way to go. 
  • If your not a frosting/glaze fan, heat up cake and top with vanilla ice cream


You really can't go wrong with chocolate cake! 


Hope you enjoyed the recipe! Leave a message down below, comment/compliment/just a howdy do! I love connecting with you all!

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