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😋🍫🎂 The BEST BEST and MOIST Chocolate Cake Recipe in the WORLD!!!

The Best Chocolate Cake Recipe Ever that is QUICK, EASY, and DELICIOUS! with gluten-free, dairy-free, and egg-free options!

With one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table will comment that this is the best chocolate cake they've ever tasted.

Here's another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer.

One of the ingredients that really made this cake recipe come to life was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you've not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

How to Make Ahead and Store the Homemade Chocolate Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Chocolate Cake Modifications You May Be Interested to Know About:

Note that I have updated the recipe to include some additional ingredients that I have tested through the years. I have found that this chocolate cake is even more versatile than I originally imagined! I've listed some of the modifications I've tested that I think may be of interest to you.

As a Gluten-Free Chocolate Cake Recipe:

To make the cake as a gluten-free chocolate cake recipe, I've successfully used an equal amount of gluten-free flour in place of the all-purpose flour listed in the recipe.

As a Dairy-Free Chocolate Cake Recipe:

To make the cake a dairy-free chocolate cake recipe, I've used almond milk as well as coconut milk in place of the dairy. While not dairy-free, I've also used buttermilk in place of the milk with great results.

As an Egg-Free Chocolate Cake Recipe:

To make the cake an egg-free chocolate cake recipe, I've used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

I've also used Bob's Red Mill Egg Replacer with great success.

To Use Butter and Other Oils:

I've additionally tested the chocolate cake recipe with additional oils, as well as butter. I've tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I've also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you'd prefer to use butter in place of oils in your chocolate cake.

So, Let's see the recipe 😍

Preparation Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 24

Ingredients

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder homemade or store-bought

1 cup milk buttermilk, almond, or coconut milk

1/2 cup vegetable oil canola oil, or melted coconut oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Buttercream Frosting Recipe

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.

Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

IMPORTANT NOTE:

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted!

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.

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