Chocolate Cake Recipe With Unsweetened Cocoa Powder

We come back to this classic Chocolate Cake recipe again and again, as our favorite EASY, moist, and delicious chocolate cake. Paired with the decadent 5 ingredient chocolate frosting and you’ve got our favorite homemade chocolate cake recipe!

A great chocolate cake recipe is something everyone needs in their recipe collection (along with a Yellow Cake with Chocolate Frosting of course!). We use this one as the base for fancy variations, like our our popular German Chocolate Cake and Chocolate Peanut Butter Cake.

This moist chocolate cake recipe has become my all-time favorite over the years, and it’s also one of the very first recipes I ever shared here on TBFS, way back in 2010! I think I’ve made hundreds of cakes since then, and this is still my favorite recipe. Thank you Hershey’s!

Easy Brownies Made With Cocoa Powder • Love From The Oven

It’s everything you’d hope for from a homemade chocolate cake; incredibly moist and tender, with a fantastic homemade chocolate frosting. And, did I mention how

Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cakes to cool in the pan for a few minutes before inverting onto a cooling rack. Cool completely before frosting.

Make Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.

Double Chocolate Layer Cake Recipe

Assemble and Frost: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Enjoy the best chocolate cake for birthdays, parties, or anytime!

To Make Ahead: The chocolate cake and chocolate frosting can be made ahead of time. Store the homemade chocolate frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before frosting the cake to allow it to come to room temperature.

To Freeze: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. I like to frost the cake while it’s still frozen, and let it come to room temperature before serving.

Eggless Chocolate Cake (with Condensed Milk)

Hershey's perfectly chocolate Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.

Make Ahead Instructions: The cakes and the chocolate frosting can both be made ahead of time. The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you frost your cake to allow it to come to room temperature.

Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Cakes can be frosted while frozen.

Best Ever Chocolate Cake Recipe

Calories: 438 kcal Carbohydrates: 74 g Protein: 6 g Fat: 15 g Saturated Fat: 5 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 0.3 g Cholesterol: 41 mg Sodium: 364 mg Potassium: 186 mg Fiber: 4 g Sugar: 48 g Vitamin A: 245 IU Calcium: 66 mg Iron: 3 mg

The material in this blog post references the trademarked brand “Hershey’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company.

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.This Cocoa Cake is the kind of easy cake recipe you can whip up on a slow Sunday afternoon and enjoy after dinner. It’s simple to put together, but the rich dark chocolate flavor and tender crumb make it something special!

The Best Vegan Chocolate Cake

I try to keep things simple in my kitchen and on this blog. You won’t find a lot of complicated, time-consuming recipes here. Sure, I get overly ambitious from time to time (ahem: Chocolate Peppermint Cake), but I generally like to keep things approachable and attainable.

Simple. I mean, it’s a no-frills chocolate cake; as much as I love chocolate, most of the time I prefer it with just a

Then, today I decided I would finally make this cocoa cake recipe and let me tell you, I was wrong: it is not

Hershey's Chocolate Cake

Every dessert has its place. This is not necessarily a cake to make if you want to wow a crowd—there are no layers, no piped-on rosettes of frosting, and no surprises inside. But, it’s a great cake to whip up when you want to revel in a bit of pure chocolate goodness.

Natural cocoa is the more popular of the two—think of it as your traditional cocoa powder. It’s made by removing the cocoa butter from cacao, leaving behind a fine powder.

Substitute the other. Because natural cocoa powder is more acidic, it behaves differently in a recipe than Dutch-process cocoa, so it can throw off how a recipe rises (or not) if you use the wrong type of cocoa powder.

Chocolate Snack Cake (wacky Cake)

Prepare. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter. Dust the pan with flour, then tap out the excess.

Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and brown sugar until the mixture is pale and fluffy. Beat in the eggs one at a time, followed by the vanilla.

Finish the batter. Add the dry mixture to the wet mixture in batches, alternating with water and beginning and ending with the dry ingredients. Mix until just combined.

The Best Chocolate Cake

Bake. Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until the cake springs back when you gently poke it and a toothpick inserted into the center comes out clean.

Cool and serve. Let the cake cool in the pan for an hour; carefully invert it onto a wire rack, then again onto a serving plate. Dust with confectioners’ sugar before slicing and serving.

Although the appeal of this cake is its simplicity, if you’re making it for an impromptu get-together, you might want to jazz it up a little bit with some garnishes that you already have on hand. Here are some ideas:

Unsweetened Cocoa Powder Archives ⋆ Shani's Sweet Art

Freeze this cake for up to 3 months; you can wrap the whole thing or individual slices, then store it in an airtight container or freezer bag. Let it thaw at room temperature or warm your cocoa cake in the microwave before serving.

How to store: You can store this cocoa cake wrapped or in an airtight storage container at room temperature for 3 to 4 days. Freeze the cake for up to 3 months; you can wrap the whole thing or individual slices, then store it in an airtight container or freezer bag. Let it thaw at room temperature or warm in the microwave before serving.

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Small Chocolate Cake (6 Inch)