Chocolate Cake Recipe Chocolate
This moist, fudgy homemade dessert is an easy and decadent treat that makes baking feel like a breeze.
I’ve been baking this chocolate cake for decades. It’s the kind of recipe that warms my kitchen and heart. Using simple pantry ingredients, it promises a tender crumb and rich flavor. What makes it unique is a touch of Greek yogurt—my secret for a soft crumb without extra butter. Serve it at birthday dinners, holiday gatherings, or just because you need a slice of joy on a normal Tuesday. You know what? There’s something special about how the aroma of cocoa fills the house. It’s comfort food at its finest.
Why You’ll Love This Chocolate Cake Recipe Chocolate
- One-bowl magic: minimal cleanup, more fun
- Super moist crumb, thanks to Greek yogurt
- Rich, fudgy flavor with deep chocolate notes
- Simple ingredients you probably have on hand
- Quick prep—perfect for last-minute dessert plans
- Kid-approved and crowd-pleasing, always
- Bakes in under 30 minutes—fast baking win
- Easily doubles for a party-sized cake
- Versatile for birthdays, potlucks, or festive gatherings
Ingredients
- 2 cups (240g) all-purpose flour (Bob’s Red Mill or King Arthur)
- 1¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder (Ghirardelli Dutch-process for extra depth)
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine sea salt (balances sweetness)
- 2 large eggs, room temperature (brings structure)
- 1 cup (240ml) whole milk Greek yogurt (for creaminess; can swap for sour cream)
- ½ cup (120ml) vegetable oil (keeps cake moist)
- 1 cup (240ml) hot brewed coffee or hot water (intensifies chocolate flavor)
- 2 tsp pure vanilla extract (Nielsen-Massey for best aroma)
- Optional garnish: chocolate shavings or fresh berries
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper—this trick makes release effortless.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- Crack in the eggs, add Greek yogurt, oil, and vanilla. Stir with a rubber spatula or handheld mixer on low speed. The batter will be thick and glossy.
- Slowly pour in hot coffee (or hot water). Stir gently until the batter is smooth and slightly thinner—this is your fudgy secret.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges. Invert onto a cooling rack, peel off the parchment, and allow it to cool completely. Patience helps the crumb settle.
- Frost as desired—a classic chocolate buttercream or simple dusting of powdered sugar works wonders. I sometimes layer with whipped cream and fresh berries for a summery twist.
Servings & Timing
- Yield: one 9-inch round cake (about 12 generous slices)
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Chill/Rest Time: 10 minutes in pan + 20 minutes on rack
- Total Time: roughly 1 hour
Variations
- Stir 1 tsp instant espresso powder into the hot liquid for a mocha twist.
- Swap half the flour for almond flour for a gluten-lite version.
- Fold in ½ cup mini chocolate chips into the batter for extra chocolate bites.
- Replace oil with melted butter for a richer, golden crust.
- Use coconut yogurt and almond milk to create a dairy-free dessert.
- Transform into cupcakes—bake in lined tins for 18–20 minutes.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 2 days. If your kitchen is warm, tuck it into the fridge—there it will stay fresh for 4 days. You can freeze individual slices in freezer bags for up to 2 months; thaw at room temperature or gently warm a slice in the microwave (10–15 seconds) before serving. Make-ahead tip: bake the cake layers a day ahead, wrap them well, and frost just before guests arrive.
Notes
When testing this recipe, I learned that measuring flour by weight avoids a gummy crumb—cup measurements can vary. Also, don’t overmix; stir until just combined to keep the texture tender. For an even fudgy center, underbake by a minute and let residual heat finish the job. Sprinkling a pinch of flaky sea salt on top brightens the deep cocoa notes. And remember: cool fully before frosting, or you’ll end up with a melted mess.
FAQs
Q: Can I use cocoa powder instead of melted chocolate?
A: Yes—this recipe relies on unsweetened cocoa powder; no chopping needed.
Q: My cake sank—what went wrong?
A: Too much leavening or underbaking can cause sinking. Measure carefully and test at 25 minutes.
Q: How do I make this recipe gluten-free?
A: Swap the flour for a cup-for-cup gluten-free blend like Bob’s Red Mill, and add ¼ tsp xanthan gum if your mix lacks it.
Q: Can I reduce the sugar?
A: You might lower sugar by up to 2 tablespoons, but expect a slightly less tender crumb and sweeter frosting to balance.
Q: What frosting pairs best?
A: A silky chocolate buttercream is classic, but whipped ganache or cream cheese frosting creates a lovely contrast.
Q: Is coffee necessary?
A: Hot coffee deepens the chocolate flavor, but hot water or even hot tea works in a pinch.
Q: Why use Greek yogurt?
A: It adds moisture and tang without extra fat, yielding a supple, rich crumb.
Q: Can I bake this in a 9×13 pan?
A: Absolutely—bake at 350°F for 30–35 minutes, checking for doneness a bit earlier.
Conclusion
This Chocolate Cake Recipe Chocolate offers a simple, moist, and truly fudgy dessert that feels special for any occasion. I hope you’ll give it a whirl, then come back and tell me all about your experience. If you loved this recipe, be sure to explore more homemade baking adventures right here on the blog!
Chocolate Cake Recipe Chocolate
Ingredients
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs room temperature
- 1 cup whole milk Greek yogurt
- ½ cup vegetable oil
- 1 cup hot brewed coffee or hot water
- 2 tsp pure vanilla extract
- Optional garnish: chocolate shavings or fresh berries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- Crack in the eggs, add Greek yogurt, oil, and vanilla. Stir until smooth and glossy.
- Slowly pour in hot coffee or hot water. Stir gently until smooth.
- Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out with few crumbs.
- Let the cake cool in the pan, then invert onto a rack to cool completely. Frost as desired.
