Easy Chocolate Cake Recipe: Foolproof Steps to Chocolatey Bliss

Let's be honest — nobody has ever looked at a chocolate cake and thought, "Nah, I'm good." It's basically illegal. And the news is that you don't need a culinary degree, a fancy kitchen, or a suspiciously expensive stand mixer to pull off a showstopping chocolate cake. All you need is this recipe, a bowl, and the self-control not to eat all the frosting before it hits the cake (No judgment if you fail last part.)

Triple Chocolate Cake: Because One Type of Chocolate Is an Insult

This triple chocolate cake is what happens when a regular chocolate cake goes to the gym, gets a PhD, and comes back wearing a tuxedo. Three layers of deep moist chocolate goodness stacked on top of each other like a delicious skyscraper — and yes, every single floor is worth visiting. If you're going to make a chocolate cake, you might as well commit entirely make something that makes people audibly gasp when comes out of the kitchen.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
salt
• 2 large eggs, at room temperature (don't use cold they're grumpy)
• 1 cup buttermilk
• 1 cup strong black coffee (yes, coffee — trust process)
• 1/2 cup vegetable oil
• 1 cup semi-sweet chocolate chips for batter
cups chocolate buttercream frosting
• 1/2 cup chocolate ganache for drizzling on top like you know what you're doing

1. Preheat your oven to 350°F (177°C). Grease and flour three 9-inch round cake pans. If you only have two, that's fine just bake in batches and pretend it was plan all along.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined and your kitchen smells amazing already.
3. In a separate bowl, beat together eggs, buttermilk, coffee, oil, and vanilla extract. Yes, coffee in No you won't taste it like a latte — it just makes chocolate flavor do a little happy dance.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips because more chocolate is always correct answer.
5. Divide the batter evenly among your prepared pans. Give each pan a little tap on the counter to release any air bubbles that are trying to ruin your lifeBake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. If out covered in batter, the cake is not done. If it comes out covered in chocolate frosting, you have bigger problems.
6. Let the cakes cool in pans for 10 minutes, then turn them out onto a wire rack to cool completely. Do not frost warm cake unless you enjoysting soup.
7. Once cooled, stack the layers withercream between each one frost the outside generously, then pour the ganache over the top and let it dramatically drip down the sides like a cake a movie.

Classic Easy Simple Stunning, and Dangerously Good

Not everyone wants to spend hours stacking layers and making ganache drips while questioning their life choices. Sometimes you just want a simple, classic chocolate cake that comes together fast tastes absolutely incredible, and makes look like a baking genius at the potluck. This easy version delivers without making you feel like you're auditioning for a cooking show. It's moist, rich, fluffy, and honestly it might be the most reliable thing in your life right now.

• 1 and 3/4 cups all-purpose flour3/4 cup unsweetened cocoa powder
• 1 and/4 cups granulated sugar
• 1 1/2 teaspoons baking powder
teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs cup whole milk (whole milk only this is not a diet move on)
• 1/ teaspoons vanilla extract
• 1 cup boiling water
cups ready-made chocolate frosting or homemade if you're feeling ambitious

1. Preheat your177°C) and grease a 9x13-inch baking pan or two 9-inch round pans. Line with parchment paper if you have it, or skip and live dangerously.
2. Whisk together all dry ingredients — flour, cocoa, sugar, baking powder, baking soda, and salt — in a large mixing bowl until well combined.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about minutes. The batter will look smooth and smell like you definitely what you're doing.
4. Carefully stir in the boiling water. The batter will become very thin at point and will momentarily panic. That completely normal. Thin batter equalsoist cake — science!
5. Pour the batter into your prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick comes out clean. Your entire home will smell unbelievably good You're welcomeAllow the cake to cool completely before frosting. We cannot stress this enough. A cake andsting is a sad melty situation deserves.
6. Frost generously with chocolate frosting, slice into squares or wedges, and serve immediately to who will absolutely love for Store leftovers covered room temperature for up to three days — though history suggests there be no leftovers.