This is the easiest Chocolate Cake ever! Moist, fudgy, and less sweet. This cake recipe is perfect for someone who craves chocolate cake but does not want to use a lot of complicated ingredients. Perfect for impromptu gatherings, surprise date nights at home, and birthdays.
To make a single-layer cake: Grease one 13"x9" large baking dish or use two 10"x 7" inches pan or similar size.To make a layered cake: For 2 layer cakes, use two 9" round pans. For 3 layers, use three 7" round pans. Grease the bottom and sides and line the bottom with parchment paper.
Cake
In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add salt. Whisk until well combined.
In another bowl, combine eggs, sugar, vanilla, milk, and oil. Stir until well combined. Add to dry ingredients, beat until just combined. Pour boiling water then stir until smooth. The batter will be thin.
Pour batter into baking pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Ganache Frosting
Place chocolate chips or finely chopped chocolate bars in a heat-proof bowl.
Heat the cream in a small pot over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil). Pour over the chocolate, then let it sit for 5 minutes to soften the chocolate.
Uncover and gently stir at first then gradually whisk it swiftly until smooth and glossy. Let it cool to thicken–30 minutes at room temperature for a glossy thick texture or 1 hour in the refrigerator until it's spreadable like Nutella.
Spread evenly onto the cake (see video for a simple demo). Let it set in the fridge for 30 mins to 1 hour before serving.
Video
Notes
Sugar - Use 1 1/2 cups sugar if you're serving this without the frosting.
Cream - table cream/canned cream can also be used. Consistency will be thicker than fresh cream.
Semi-sweet chocolate chips - can be substituted with dark plain chocolate bars. Chop them into fine pieces before adding the hot cream.
Ganache frosting for a double or triple-layer cake - increase the amount of cream to 1 1/2 cups and chocolate chips to 1 1/2 cups.
Heat cream in a microwave - Microwave cream on HIGH for 40 seconds. Stir then microwave again for 20 to 30 seconds until heated through.
Milk and eggs should be at room temperature.
Make it into cupcakes – This recipe will make about 20 regular-size cupcakes. Bake at 350F/180C for 18 to 22 minutes.
Make-ahead tip: After the cake has cooled, wrap it tightly with a freezer-safe plastic wrap then place it in a container. Freeze for up to 3 months, or refrigerate for up to 1 week without frosting.
Shelf life with frosting is up to 5 days. Store in an airtight container to keep it moist.