Every-Occasion Chocolate Cake

Recipe by Molly Marzalek-Kelly
1 Review 4.0 out of 5 stars

If you’re already a fan of hot milk cake — plush, fine-grained, and perfectly fluffy — you’ll love this chocolate cake recipe, which includes black cocoa and melted semisweet chocolate for double the chocolatey goodness. A splash of oil keeps it ultra-moist, while butter adds rich flavor. We think it’s the perfect chocolate cake for nearly any purpose: Bake it as an 8" round and make our Giant Hostess Cupcake Cake (pictured here); whip up some cupcakes; or double the recipe and bake it in a 13" x 18" half-sheet pan for your next sheet cake masterpiece. With this chocolate cake recipe, the possibilities are endless. 

Prep
20 mins
Bake
40 to 45 mins
Total
1 hr 30 mins
Yield
one 8" cake
Every-Occasion Chocolate Cake - select to zoom
Every-Occasion Chocolate Cake - select to zoom
Every-Occasion Chocolate Cake - select to zoom
Every-Occasion Chocolate Cake - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 325°F. Lightly grease an 8" round pan that’s at least 2" deep, and line the bottom with a parchment round or a silicone liner; grease the parchment or liner.

  2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the eggs, sugar, and vanilla until thickened and light gold in color, about 3 to 4 minutes on medium-high speed. The batter should fall in thick ribbons from the whisk or beaters. 

  3. With the mixer still on medium-high speed, gradually add the oil, beating until incorporated. 

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Sift the flour, cocoa, baking powder, and salt into the egg mixture and beat just until combined. Scrape the bottom and sides of the bowl, then beat again to incorporate. 

  5. In a saucepan set over medium heat, bring the milk, chocolate, butter, and espresso powder to a rolling boil, stirring often. Remove the pan from the heat and stir until the chocolate is completely melted, 1 to 2 minutes. 

  6. With the mixer on medium-low speed, gradually add the hot milk mixture to the batter, mixing until well combined. Scrape the bowl, then mix briefly, just until the batter is smooth. 

  7. Pour the batter into the prepared pan. 

  8. Bake the cake for 40 to 45 minutes, until the edges are beginning to pull away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set. 

  9. Remove the cake from the oven, carefully loosen the edges, and let cool in the pan for 20 minutes. Turn the cake out onto a wire rack and remove the parchment round. Turn the cake right-side up and let cool to room temperature before frosting. (Use it in our Giant Hostess Cupcake Cake or frost it with Whipped Caramel Frosting.) 

  10. Store the frosted cake, covered, at room temperature for up to 4 days. The unfrosted cake can be frozen for up to 1 month. 

Tips from our Bakers

  • Semisweet chocolate chips are not recommended for this cake, as they do not melt as smoothly as semisweet chocolate wafers.  

  • This recipe will yield 14 cupcakes. Mix as directed and divide the batter evenly among 14 greased wells of 2 standard muffin pans. Bake the cupcakes for 20 to 22 minutes at 325°F, until the tops spring back when pressed lightly. Let cool, then frost as desired. (If you only have one pan, bake the cupcakes in batches.)  

  • This recipe can be easily doubled to make a thin sheet cake. Line a 13" x 18" half-sheet pan with parchment and lightly grease the sides. Prepare as directed, then bake the cake for 24 to 28 minutes, rotating halfway through to help it bake into an even layer. The cake is done when the top feels set and a toothpick or thin knife inserted into the center comes out clean. 

  • We do not recommend substituting King Arthur Gluten-Free Measure for Measure Flour in this cake. Try this Gluten-Free Chocolate Cake instead.  

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