The Best, Super Moist and Rich, Easy Chocolate Cake Recipe From Scratch!
Here is the best chocolate cake recipe I’ve ever tried! This basic recipe is simple and easy to make from scratch, and the result is a super moist and rich, homemade classic chocolate cake. This cake is amazing and has no buttermilk!
The recipe I’m sharing with you all today is the best homemade chocolate cake I’ve ever had. It is so moist, rich and delicious, but also so basic and easy to make. I originally found the recipe on Nellie Bellie, and I absolutely loved it! My whole family and best friend did too, and now it’s our go-to classic chocolate cake recipe for any occasion.
I love baking, especially cakes and cupcakes. I also love MOIST chocolate cakes, as I assume most of us do. Before this recipe, I’d never come across a homemade chocolate cake that was this good. Maybe I just never came across the right recipes? But this cake, in my opinion, is as good as a store-bought one (even better, actually). So, I’m grateful to Nellie Bellie for sharing it, and so excited to share it further with you all today.
Why This is The BEST Homemade Chocolate Cake Recipe :
Some great things about this recipe that make it simpler and better than most others out there that I’ve come across:
No unnecessary additional ingredients like buttermilk or sour cream. Just the usual cake baking ingredients but still an amazing cake at the end.
You can customize it. This is just the recipe for the basic cake, but one of my favourite things about baking cakes is the fact that you can add whatever toppings/fillings you prefer. You could add chocolate chunks or chips, peanut butter chips (or even just literal peanut butter in the batter), nutella (inside or as frosting), or pretty much anything else you can think of.
You can bake it to be any shape or size you want. The original recipe is for 2 round, 10 inch cake pans/tins, but I easily pour the entire batter into one large cake tin. You could bake this cake in a tin/pan of any size or shape - all you have to do is keep an eye on the time. Larger tin - more time to bake, multiple smaller tins - less time to bake. Just increase or decrease time from the standard 30-35 minutes recommended in the recipe, based on the size of your tin. Once you get the time right the first time, you know how long it will take every subsequent time you bake this cake. :) You could also just make a couple of batches of cupcakes with this recipe. They would probably take about 15-20 minutes in the oven, at about 180 degrees celsius (375 F).
Perfect level of sweetness. This chocolate cake has got the perfect balance of not being too sweet, but also not bitter and almost like dark chocolate. This means, it appeals to most taste buds. My family is a mix of dark chocolate lovers, as well as sweeter, milk chocolate lovers. This cake makes everyone happy. Except those who don’t like chocolate, I guess, but we don’t talk to those people. 😉
Tips For Baking This Easy Moist Chocolate Cake:
In my experience, this chocolate cake bakes at a slightly lower temperature and takes a little longer to bake than others I’ve tried. But, the slightly longer wait is worth it. Don’t get frustrated, just check it every 5-10 minutes after the 30 minute mark until you poke a skewer in the middle and it comes out clean or with dry, cooked cake bits on it.
In the original recipe, Nellie states that if you’d like the cake to be more moist, you can add a couple of extra egg yolks. I’ve never needed to try that, because the original recipe is so good on it’s own, but I think I might try it next time just to see how much moist-er it could possibly get. If you do add extra yolks, let me know the results!
The original recipe for this delicious chocolate cake calls for regular granulated sugar. However, I usually use caster/fine-grain sugar for all my cake baking. It works perfectly well either way. The caster sugar just makes it more even textured, I think. Keep in mind, 2 cups of granulated sugar does not equal 2 cups of caster sugar. But, the difference is minor, so in this recipe you can get away with equal substitution, in my opinion.
Make sure all your refrigerated ingredients are at room temperature prior to baking. This includes eggs, butter, and milk. This makes it easier to mix and combine the ingredients well, and have a well-blended batter.
Another thing I always do to ensure an evenly textured cake with no clumps, is sieve the dry ingredients. I always sieve the flour, cocoa powder, baking powder and bicarbonate of soda, and caster sugar. This also gets out any impurities in the powders, while ensuring a well-combined cake batter.
When mixing the batter, after adding the dry ingredients, you may find it a little difficult to whisk before adding in the milk. It does get pretty thick and hard to mix. But you can add a little bit of the milk to help you whisk, before adding the full amount once the dry ingredients are completely combined.
Once the chocolate cake is completely cooked, leave it aside for a while so it can continue cooking through with the residual heat. I would also advise taking it out of the oven only after a couple of minutes once the oven turns off. This will stop the cake from falling in the centre, which happens when you take it out too soon. This usually happens with any cake, but I think this one is more susceptible to falling because of how soft it is.
Use both parchment paper and well as butter/oil to grease the pan. You don’t want the cake getting stuck to the pan after all that work! I use parchment paper to line the bottom of the tin, and then butter to grease the sides/edges whenever baking cakes or brownies. It works perfectly, and there’s no risk of the cake getting stuck at the end.
Keep in mind, this is quite a LOT of batter and does make a good-sized chocolate cake. Depending on the size of you cake tins, you may even have leftover batter for some delicious chocolate cupcakes. Sometimes, I just half the recipe and use a small cake/brownie pan when it’s a smaller celebration and there aren’t many people to feed.
The Best Rich Chocolate Cake Recipe:
Ingredients:
All purpose flour - 2 cups
Cocoa Powder - 3/4th cup
Sugar - 2 cups
3 Eggs
Butter (soft) - 3/4th cup
Milk - 1 and a 1/2 cups
Baking powder - 3/4th teaspoon
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Vanilla - 2 teaspoons
Method:
For the detailed method and instructions for how to bake this amazing rich and super moist, best homemade classic chocolate cake, please visit Nellie Bellie’s link below:
That’s all! I hope you try this delicious recipe and enjoy it as much as I and Nellie’s other readers do! Let me know what you think of it, and don’t forget to leave a comment on Nellie’s page too, if you decide to try this easy recipe! Thanks for reading. Happy Eating!