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This is probably the easiest and most delicious chocolate cake you will ever have. Growing up every dessert in my house was always chocolate since my dad loved all things chocolate. He always said each Hershey’s bar tastes just as good as the last one- as opposed to fruit where it’s hit or miss.
The best thing about this recipe is that it’s so versatile, you can cover the cake with any kind of frosting or buttercream you want. All you need is your stand mixer, or even a bowl and a whisk would work great.
2 large eggs
1 cup milk or almond milk (or orange juice)
1 and 1/2 teaspoons vanilla extract
1/2 cup vegetable or canola oil
1 and 3/4 cups all-purpose flour, spoon and leveled (see notes)
3/4 cup cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
1 and 1/2 teaspoons coffee grounds
1 and 1/2 cups white sugar
1/2 cup light brown sugar, lightly packed
1 cup hot water
Preheat your oven to 350 degrees Fahrenheit and grease two round eight-inch cake pans.
In a medium-sized bowl, add your eggs, milk, vanilla, and oil and mix until fully incorporated. Set aside.
In another bowl use a sieve to sift in your flour, cocoa powder, baking powder, baking soda, salt, and coffee to remove any clumps.
Add in your white and brown sugar to the bowl. Mix to combine.
Add your wet ingredients to your dry ingredients and mix until combined.
Add in the hot water and mix.
Pour the batter into your greased pan and bake for about 30 minutes. You’ll know the cake is done when you insert a toothpick to the center and it comes out clean.
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Does oat milk work instead of almond milk?
Hi Leah,
Yes, that should work! Enjoy.
-Chana Tzirel from Kosher.com
Perfect cake. Easy to make & not too sweet. Lends itself to any cream/icing
Thanks for a keeper!
what size pan? you dont specify
First of all, in step #1 it says to grease 2 8” round pans. Then later on in the notes on the bottom it mentions that it can be made into a 2 layer cake.
Second of all, she also mentions in the notes that she puts half the recipe in a 9” round pan & the other half in cupcake tins.
So I guess you can choose either of the above choices.
yummmm!!