Thursday, April 13, 2017

Best Ever Simple Chocolate Cake

Our go-to chocolate cake is so easy and absolutely fabulous! This recipe is made with just one bowl, one whisk and it makes the most spectacular chocolate cake! We love it made as cupcakes, fancy cakes or a simple cake. It is truly perfect. 

It's so funny. I actually made this cake on a whim the first time. I was utterly exhausted and just decided to make the recipe on the can of cocoa. OH MY! I was so impressed that this recipes has become our go-to chocolate cake.  

It is made with ingredients that are always in my pantry and I can whip it up with one bowl and one whisk.  Can't ask for a much easier recipe than that.  Of course if you want your frosting really fluffy, I would pull out the hand mixer (unless you are looking for a great arm workout - more power to ya!). 

Whether I am making cupcakes, a fancy cake or a last minute cake this is the one everyone asks for.  So easy, you won't believe it!  And when I have plans to make a cake for chocolate lovin' GiGi, this is the cake I make.  

Give it a try, you won't regret it.  One bowl, one whisk, one FABULOUS cake!

With love from our Kitchen Table to yours!

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Peanut Butter Fudge Chocolate Cake; 4 layers of moist chocolate goodness, smothered in a peanut butter fudge frosting and chocolate ganache!


Recipe slightly adapted from Hershey's

Hershey's Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules
Double batch of "Perfectly Chocolate" Chocolate Frosting (recipe to follow)

Preheat oven to 350°F. Grease and flour two 8-inch round baking pans.

Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).

In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla; whisk for about 2 minutes.  Stir in boiling coffee (batter will be thin).

Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Melt butter. Stir in cocoa and salt. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


  1. Your cakes are so beautiful! I'll take one of each please :)

  2. The cake looks gorgeous. I'll have try it.

  3. Your cake looks gorgeous. I'll have to try it.

  4. Visiting from the sitsgirls. This looks really good.

  5. I made this for a birthday cake recently. I didn't have vegetable oil and used sunflower oil instead. Apart from that didn't make any changes to the recipe. It was lovely And yummy, moist and delicious, would make it again.

  6. Can it be made without the coffee?

    1. It really brings out the chocolate flavor, you can not taste 'coffee' but feel free to leave the ingredient out and it will still be wonderful. Enjoy!

  7. I have been making this cake for well over a year now!! Family loves it they always ask for it! Made 3 for my grandson's birthday party!! It was a hit for sure!!!

  8. Have you tried baking this cake in a bundt pan?


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