A gloriously moist and tender Epic Chocolate Cake guaranteed to satisfy your chocolate craving. This is the ultimate perfect and easy chocolate cake recipe that you have been looking for.
If you are a chocolate lover like me and appreciate a good and generous slice of the ultimate chocolate cake you can find, then this recipe is for you!
There are so many chocolate cake recipes out there that give you great results, but I am sure this recipe will be short listed in your kitchen. You are going to be making it frequently either for your family’s afternoon desert or after lunch or dinner with friends.
I regularly make this perfect year-round, simple yet satisfying cake when we are looking for a family treat.
The sweet, rich chocolaty taste combined with the soft and moist cake is something you will crave and want to make over and over.
This cake and many of my other cake recipes have very little or almost no butter in them. I have nothing against butter—I actually love it so much.
I just find replacing butter with oil makes the cake moister and a lot lighter.
What Chocolate Is Best in Baking
I always look for the best quality chocolate I can find to use in my cakes; it makes all the difference and you get the best results.
There are two types of chocolate that are often used in baking; bittersweet and semisweet chocolate. They are widely available in supermarkets and usually come in forms of baking chips.
Find a brand that you trust and like and always look for the cocoa content. The best kind for baking has a 60% cocoa content and is often combined with sugar and other ingredients.
While chocolate chips are great for baking, I also highly recommend chocolate bars or blocks.
What Cocoa Powder Is Best for Cakes
There are two types of unsweetened cocoa powder; natural and alkalized (also known as Dutch processed).
Natural or non-alkalized cocoa powder tends to have more chocolate flavor while Dutch processed–treated with alkali to neutralize its acidity–gives your cake a darker, richer color.
I use both in my recipes depending on the outcome I am aiming for.
Do not use instant or sweetened cocoa powder when baking a cake.
To make the cake you will need the following simple ingredients: eggs, sugar, vanilla extract, milk, yogurt, oil, flour, cocoa powder, baking powder and salt.
To prepare the frosting you will need: heavy cream, semi sweet chocolate chips, cocoa powder and honey.
How to Make Epic Chocolate Cake
Preheat oven to 350F (180C). Line an 8-inch cake pan with parchment paper and set aside.
In a stand mixer fitted with wire attachment, beat together the eggs and sugar until light yellow and smooth; add the vanilla and continue beating for 5 minutes.
While eggs are beating, in a large glass measuring cup stir milk, yogurt and oil together until well combined, and in a bowl sift together flour, cocoa powder, salt and baking powder.
Add the milk and flour mixtures to the beaten eggs in batches, alternating to combine well.
Pour batter in prepared pan and bake for 35 – 40 minutes or until an inserted tooth pick comes out clean.
Set the cake aside to cool while you prepare the frosting.
Preparing the Frosting:
In a saucepan on low heat, mix the cocoa powder with heavy cream. Once you see small bubbles on the side, add the chocolate chips. Turn off the heat and mix well to get a smooth sauce. Add honey and let cool before using.
Once the cake has cooled completely, place it on a serving plate and cover it with frosting. Use a fork or butter knife to create ripples around the cake if you like.
Chill for 30 minutes before serving.
What to Have with Chocolate Cake
A nice warm cup of coffee is my all time favorite choice to go with this cake. Coffee and chocolate complement each other perfectly.
You can also serve this chocolate cake with whipped cream, fresh strawberries or raspberries.
Vanilla ice cream is a perfect complement for chocolate cake too.
For the cake
- 2 large eggs, room temperature
- 3/4 cups white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 cup all purpose flour, sifted
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Frosting
- 1 cup heavy cream
- 1 cup semi sweet chocolate
- 1/2 cup cocoa powder
- 2 tablespoons honey
Preparing the cake:
- Preheat oven to 350F (180C). Line an 8-inch cake pan with parchment paper and set aside.
- In a stand mixer fitted with wire attachment, beat together the eggs and sugar. Add vanilla.
- In a measuring cup add milk, yogurt and oil and stir together until well combined.
- In a bowl sift together flour, cocoa powder, salt and baking powder.
- Add the milk and flour mixtures to the eggs in batches, alternating to combine well.
- Pour batter in prepared pan and bake for 35 - 40 minutes or until an inserted tooth pick comes out clean. Let cool.
Preparing the frosting:
In a saucepan on low heat, mix the cocoa powder with heavy cream. Once you see small bubbles on the side, add chocolate chips. Turn off heat and mix well to get a smooth sauce. Add honey and let cool before using.
Cover the cake with frosting and chill for 30 minutes before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 82mgSodium: 362mgCarbohydrates: 58gFiber: 4gSugar: 37gProtein: 8g