Introduction

This super moist chocolate cake is a perfect treat for any occasion. With its rich, tender crumb and smooth chocolate frosting, it’s sure to satisfy your chocolate cravings. Easy to make and delicious to eat, this cake is a home baker’s delight.

A close-up of a single square piece of chocolate cake placed at the center of a white plate, showing three layers: the bottom layer is a dense, dark chocolate base, the middle layer is a moist, slightly lighter chocolate cake with a textured surface, and the top layer is a smooth, glossy dark chocolate frosting that covers the whole top evenly. The white plate is on a wooden surface with a blurred white and blue striped cloth in the background. A silver fork is visible on the right edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
¾ cup granulated sugar
¼ cup cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg, room temperature
½ cup whole milk, room temperature
¼ cup vegetable oil
½ tsp vanilla extract
½ cup boiling water
¼ cup unsalted butter
1 ¼ cups powdered sugar
3 tbsp whole milk, room temperature
¼ cup unsweetened cocoa powder
½ tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper or grease it with non-stick cooking spray.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the egg, milk, vegetable oil, and vanilla extract. Using an electric mixer, beat on medium speed for 1-2 minutes, scraping the sides and bottom of the bowl to ensure everything is fully mixed.
Step 4: Carefully pour in the boiling water. Beat on low speed until combined; the batter will be thin. Pour it into the prepared pan and spread evenly.
Step 5: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cake from the oven and let it cool in the pan on a rack for 10-15 minutes. Then, take the cake out of the pan and let it cool completely to room temperature.
Step 7: To make the frosting, melt the butter in a saucepan. Whisk in the cocoa powder for 1-2 minutes until smooth. Remove from heat, then add the milk, powdered sugar, vanilla extract, and salt. Beat with an electric mixer for a few minutes until smooth and slightly thickened. Spread frosting over the cooled cake. Slice and serve.

Tips & Variations

For an extra rich flavor, substitute half of the whole milk with strong brewed coffee when mixing the batter.
Use room temperature ingredients to help the cake mix more evenly and rise properly.
Try adding a handful of chocolate chips or chopped nuts to the batter for added texture.
If you prefer a thicker frosting, chill it briefly before spreading.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let the cake come to room temperature before serving for the best texture. You can also freeze the cake (without frosting) for up to 3 months; thaw in the fridge overnight before frosting.

How to Serve

A single square piece of rich chocolate cake sits on a white round plate. The cake has two layers: the bottom layer is a dark, dense chocolate base, while the top layer is a lighter, moist chocolate sponge. The top of the cake is covered with a smooth, thick layer of glossy dark chocolate frosting. The plate is placed on a wooden surface with a blurred white marbled texture background, and a silver spoon is partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, you can use a 9×9-inch pan, but the baking time may vary slightly. Start checking for doneness around 25 minutes.

What if I don’t have an electric mixer?

You can mix by hand using a whisk or wooden spoon, but the batter may take longer to combine thoroughly. Be sure to beat well for a smooth texture.