This chocolate cake has been my go-to for celebrations, last-minute desserts and quiet Sunday baking for years. I first found this version tucked into a well-thumbed cookbook and immediately loved how deep and honest the chocolate flavour is — not just sweet, but truly chocolate. It’s the rare cake that tastes unmistakably of cocoa rather than just sugar and crumb. The crumb is tender and moist, and the batter requires only one bowl and a whisk, which is a small miracle when you want maximum flavor with minimal fuss.

I discovered this formula during a week when I needed to bring a dessert to a friend’s house with barely any advance notice. The recipe delivered exactly what I needed: dependable rise, level tops that make frosting easy, and a texture that stays moist for days. My family always fights over the end pieces and once I brought it to a picnic, a guest asked for the recipe on the spot — it’s that kind of cake. I use this base as a canvas: sometimes dressed simply with a glossy chocolate buttercream, other times decorated for spring holidays. It performs beautifully every time.

Ingredients

• All-purpose flour (1 3/4 cups): Choose a reliable brand like King Arthur or Bob’s Red Mill for consistent results. Flour gives structure; don’t over-measure — spoon into the cup and level off.
• Unsweetened cocoa powder (3/4 cup): Regular natural cocoa delivers bright, familiar chocolate flavour. Dutch-processed cocoa will deepen the colour and mellow acidity if you prefer that profile.
• Baking powder & baking soda (1 1/2 tsp each): Together they provide lift and a fine crumb. Ensure your leaveners are fresh for best rise.
• Granulated sugar (2 cups): Superfine (caster) is ideal but regular granulated works perfectly. Sugar sweetens and tenderizes the crumb.
• Salt (1 tsp): Balances sweetness and enhances chocolate depth — use fine salt.
• Eggs (2 large): Bring to room temperature for better emulsion and aeration; they enrich and bind the cake.
• Milk (1 cup): Low or full-fat milk both work; whole milk gives slightly richer crumbs, skim keeps it lighter.
• Vegetable oil (1/2 cup): Neutral oil (canola or sunflower) keeps the cake moist and tender; does not solidify when chilled like butter.
• Vanilla extract (2 tsp): Adds warmth and rounds the chocolate flavour. Use pure vanilla if possible for best aroma.
• Boiling water (1 cup): Intensifies chocolate flavour and loosens the batter — it will be very thin, and that’s correct.
• Chocolate Buttercream: Use 1 1/2 batches of your favorite buttercream to generously frost two 9" layers.

Instructions

Preheat and prepare pans: Preheat oven to 350°F (180°C). Grease two 9" (22 cm) cake pans with butter and line the bottoms with parchment. If using a single pan, bundt or springform, adjust baking times as noted in the tips. Center the oven rack or use two racks spaced as instructed if both pans won’t fit on one shelf. Combine dry ingredients: Sift or whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder and 1 1/2 tsp baking soda in a large bowl. Add 2 cups granulated sugar and 1 tsp salt and whisk briefly to ensure an even distribution — this prevents pockets of soda or sugar. Add wet ingredients: Beat in 2 large eggs, 1 cup milk, 1/2 cup vegetable oil and 2 tsp vanilla extract using a whisk until lump-free, about 30 seconds. Don’t overbeat — just enough to hydrate the dry ingredients and develop a smooth batter. Finish batter with boiling water: Pour in 1 cup boiling water and whisk to incorporate. The batter will be very thin — this is intentional and yields a tender, moist crumb. Pour evenly into prepared pans. Bake: Bake for about 35 minutes, or until a wooden skewer inserted into the centre comes out clean. If pans occupy different oven shelves, remove the top pan at 35 minutes, then move the lower pan up and bake for another 5 minutes. See pan-specific times in the notes. Cool and turn out: Cool the cakes in their pans for 10 minutes, then turn out onto wire racks upside down so the flat base becomes the top for a smooth frosting surface. Cool completely before frosting; I usually level with a serrated knife if needed. Frost and serve: Frost with 1 1/2 batches of chocolate buttercream for generous coverage. Decorate as desired and let the frosting set for 30 minutes before slicing cleanly with a sharp knife.

Storage Tips

Store the cake in an airtight container at room temperature for up to 2 days; if frosted and the room is warm, keep it in the fridge for up to 5 days. To prevent the frosting from becoming too firm, bring slices to room temperature before serving. For longer storage, freeze unfrosted layers wrapped tightly in plastic and foil for up to 2 months. Defrost overnight in the fridge and then bring to room temperature before frosting to avoid condensation on the crumb.

Ingredient Substitutions

If you’re out of vegetable oil, melted light olive oil or melted coconut oil (refined) can be used at a 1:1 ratio; butter will change the texture and should be melted and cooled first if substituted. For dairy-free, swap milk for unsweetened almond or oat milk and use a dairy-free buttercream. To deepen flavor, replace 2 tablespoons of the flour with additional cocoa and slightly reduce water by a tablespoon to keep batter balance.

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or a drizzle of salted caramel for contrast. For a party, top with toasted nuts, fresh berries, or seasonal decorations like chocolate eggs for Easter. For an elevated dessert, warm a slice and pair with espresso or a fruit compote to cut through the richness.

Cultural Background

This style of straightforward, dependable chocolate cake is a descendant of mid-20th-century home baking where convenience and reliability were prized. Hershey’s developed this particular recipe to showcase cocoa’s true flavor while keeping baking accessible — no fancy techniques, just reliable chemistry: cocoa dissolved in hot water intensifies flavor and works with baking soda/powder to ensure a tender crumb.

Seasonal Adaptations

Winter: add a pinch of cinnamon and top with orange-scented chocolate ganache. Spring: frost with pastel buttercream and garnish with edible flowers or chocolate eggs. Summer: keep it light with a whipped cream frosting and fresh berries. Swap spices and garnishes to match holidays without changing the dependable base batter.

Meal Prep Tips

Make layers a day ahead and keep unfrosted in the fridge; assemble and frost the day of serving. If packing slices for lunches, wrap each piece tightly and store in an insulated container with a small ice pack if hot outside. For events, prepare frosting in advance and bring to room temperature and re-whisk briefly before using.

Ultimately, this chocolate cake is a template for success — simple, reliably chocolate, and endlessly adaptable. Share a slice, tweak it to your taste, and enjoy how such an unfussy recipe can become part of your regular baking rotation.