Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake. Got a lot of birthdays on the horizon? You can pre-mix batches of the dry ingredients together, store them in airtight containers for up to three months, and be ready to celebrate at a moments notice with your own DIY cake mix.
Place a rack in center of oven; preheat to 325°. Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
Whisk 1⅓ cups all-purpose flour, 1¼ cups granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, and 1¼ tsp. kosher salt in a large bowl. Sift ½ cup cocoa powder into bowl, then whisk to combine. (You can stop here and package these dry ingredients in an airtight container to create a sort of DIY cake mix if you want!)
Whisk 2 large eggs, ¾ cup vegetable oil, and 1 tsp. vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, that’s okay!
Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmer—make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.
Immediately transfer batter to prepared pan. Tap pan a few times on work surface to encourage some of the bubbles to escape.
Bake cake, turning pan halfway through, until a cake tester (or toothpick!) inserted into the center of cake comes out clean, 40–50 minutes. Transfer to a wire rack and let cake cool in pan.
Meanwhile, make the frosting: Fill a medium pot with 1" water and bring to a bare simmer over medium heat. Combine 4 oz. chocolate chips and ½ cup heavy cream in a heatproof medium bowl, place over saucepan, and reduce heat to low (make sure bottom of bowl is not touching water). Stir occasionally with a spatula until chocolate is melted and mixture is homogeneous and thick. Chill ganache until cool to the touch, about 25 minutes (you can mix with a spatula to encourage cooling). Alternately, mix chocolate and cream in a microwave-safe bowl and microwave in 10-second bursts until melted.
Using an electric mixer on medium-high speed, whisk 4 oz. (room temperature!) cream cheese, ¼ cup powdered sugar, and remaining ¾ tsp. vanilla extract and ¼ tsp. kosher salt in a large bowl until very smooth and no lumps remain. Beat in cooled chocolate ganache on medium speed, scraping down sides of bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute. You don’t want to overbeat because the frosting can become too stiff.
Run a butter knife around edges of pan. Invert cooled cake onto a plate and peel off parchment. Invert again onto a platter.
Top cake with frosting, spreading evenly across the surface. Make some decorative swooshes with a spoon, if desired. Slice and serve.
Chris Makes Easy Chocolate Cake
Reviews SectionCan you please divide the ingredients list between the cake mixture and the frosting. Could you also please add weights in grams for you non-US readers?backgroundbabyAustralia08/03/20This cake recipe is exactly what they promise, pretty, delicious and really simple. I did this on a whim for my cousin’s birthday and it was wonderful. Everything it required I had in my pantry and it ended up being the perfect size. Lovely recipe development. (Also I added even more salt to the frosting and it just complements the cake so good!)Paulina OcampoMexico City08/03/20Most passive aggressive recipe I've ever made. 10/10, will leave recipe in whatever book my boyfriend is reading the night before my birthday for years to come.Seriously tho, very yummy easy chocolate cake.SquaberoonCalifornia07/31/20This chocolate cake is TOP TIER!!! I love Chris Morocco's recipes, and will definitely be trying this one again!! Although the cake is delicious, This website, (basically) is ran by a racist company, which has been proven to undermine and underpay their POC workers, for that reason only, I will be rating this at 3 stars. So sad that a website with such great recipes could be so blatantly racist :(I just made this cake for my daughter's 54th birthday tomorrow. She will pick it up from my home this afternoon. It is a perfect size as she is single and she is dieting. This cake is very easy to make. I used avocado oil for the batter.Marguerite7Hazel Crest, IL07/12/20I made this right now it is an awesome recipe, thank you sooo much upload this kind of super recipe...Ishara D'CruzSri Lanka currently Nepal 06/20/20wow. this cake is something else. chris morocco is one of my favorite food editors so of course I had to give this a try for my birthday. I'm not even a big chocolate cake person, but this is just the perfect combination of sweet, chocolately, and tangy with the perfect hint of saltiness to balance it allout. every flavor compliments each other perfectly and both elements (the cake and the frosting) I would gladly eat alone but together they are just magical. I even used greek cream cheese as a slightly *heathier* alternative and it was delicious. 10/10chris morocco has done it again. definitely willbe making this again and again. and again.kayladb2000Illinois06/14/20I made cake for the first time using this recipe and it turned out delicious! I didn't have heavy cream for the frosting but I combined milk and butter together as the 'heavy cream' substitute and it worked well! I used a square brownie pan cause that's the only thing that I have but it didn't create any issues since the baking time was pretty much the same as the cake pan. I will definitely make this again for any large parties in the future!minpanisaraFrom Thailand, Living in VA06/02/20Fantastic Recipe!!! I have made it many times and everyone in my family loves it!!cate_brodieMassachusetts06/01/20Made this yesterday and it has nearly all gone! The cake is moist and not too sweet. The frosting is some of the best I've made - I like the slightly tangy flavour the cream cheese brings, and I used dark chocolate so it wasn't overpowering. The recipe makes quite a lot of frosting, so I used the leftovers to make cake pops with the offcuts from the main cake (it rose quite a lot in the middle).this was everything I needed. I was craving chocolate cake. Whipped this up and cut myself a fat piece as soon as it came out of the oven. Put a thick dollop of greek yogurt on the side and sprinkled that with cinnamon. perfection. I did not make the frosting as I did not have enough butter, but for just a mid day treat, late night snack or breakfast I'm happy with it as is.wolfypearlsPortland or 05/27/20This is my the go to cake for me from now on. I've made this cake 3 times (twice as a cake and once as cupcakes) and each time is has been delicious. I've tried different icings, but I must agree that the proposed cream cheese icing does give the most interest and contrast of flavours. I've reduced the sugar by 50g and didn't miss it with a sweet icing. This is a foolproof cake that I will be making for the rest of my life. Love it. Also, thank you to the person who put the measurements in grams. That contributes significantly to the ease of making the cake.I made this cake yesterday and it is so so delicious. Even my parents who aren’t big chocolate cake lovers have really enjoyed it.I seen some other reviews saying the frosting is too overpowering etc. I used Cadbury Dairymilk chocolate in my ganache instead and it’s such a tasty frosting.I’m going to be making this all the time now, thank you for such a yummy yet easy recipe, I can’t believe how nice it is wowI would like to make this cake, but need a Gluten Free option. I doubt there is an easy conversion, but maybe someone has a good recipe that tastes like this one.Such a great easy recipe. I´m no novice at baking but I was impressed with how easy this was, it is truly as easy as baking mix cake. Tender cake and tender crumb. Slice beatifuly and the frosting works so well to balance out all the flavor, like Chris says in the video, the slight sour notes from the cream cheese work so well. Great chocolate cake all around. Did this for my chocolate cake lover brother on his birthday and even my mom that is not a chocolate fan, and they all loved this cake so much. Thank you for a great recipe!thegushdzMonterrey, Mexico05/18/20Easy peasy recipe! I like that it is one layer, all ingredients are what a home cook has on hand, and it isn’t fussy at all! Will definitely make again. Thanks much for a delightful quarantine day 78 dessert!AnonymousOrange, CA05/16/20Easiest Chocolate Cake I've ever made, _and_ I've made frosting for the first time! I love chris's detail in explaining aspects of the recipe. My only dislike is I think i just prefer butter-based cake recipes over oil ones.Also, for those looking for grams for the dry ingredients, I believe these are correct:1⅓ cups (160 grams) all-purpose flour1¼ cups (250 grams) granulated sugar1¾ tsp. (7 grams) baking powder¼ tsp (1 gram) baking soda1 tsp. (4 grams) kosher salt½ cup (50 grams) unsweetened cocoa powderAnonymousIllinois05/13/20Love this recipe! The icing is not too cream cheesy, and so smooth and fluffy. The crumb has a deep chocolate flavor that goes far beyond a chocolate color. What I appreciate the most about this recipe is the final size of the cake. Its perfect for a small 2 person 'celebration'.AshParisCharlotte, NC05/13/20Too much sugar and a little bit dry, but good frosting.This is the first cake I have baked. I used groundnut oil, and it gave off a lovely earthly nutty flavour to it. I had all the ingredients, and baked half of the measure in a loaf pan. And kept the remaining for the next use.kartiksurabangalore, India05/06/20I make this recipe for my family birthdays, it's simple and delicious. My family has specifically requested it for their birthdays now.Sir BlankCalifornia, US05/05/20If you’re going to dumb down a recipe to where you remind the baker to make sure s/he has measuring cups, YOU ALSO NEED TO POINT OUT THE NEED FOR PARCHMENT PAPER, ya dingdong. Also, why have a video accompanying “soft peaks” if the video doesn’t show soft peaks? Yes it’s an easy recipe but poor copy editing like this really irks me.This is day 50 for me indoors during the pandemic. Although relatively healthy I am 74 so that alone keeps me at high risk so indoors it is. I have been spending more time on the internet looking at recipes of all kinds. I decided a couple of days ago to start making meals to drop off at doorsteps. I wanted a dessert because what is a meal without a dessert, or in my case after being indoors this long, if I were truthful I would say what is a dessert without a meal. Although I have been baking all of my adult life I still love learning and in this case I learned how to substitute and measure sea salt for kosher salt. Right now where I live you can order your food from local groceries but the wait time is now 7 days to pick them up so there is only one option; use what you have and learn to substitute. To stretch the recipe I made cupcakes which just came out of the oven. For regular sized cupcakes they took exactly. 24 minutes. The larger bakery sized cupcakes took 28 minutes. Stay safe everyone and bon appetit.This is a perfect basic cake recipe! When my family craves something sweet we just make the cake part in a rectangular dish like a brownie, dust it with powdered suger and that’s it. Both the ingredients and the process are very simple but the cake turns out absolutely delicious!Pretty good cake! I agree with a previous comment that the frosting flavor is a little overwhelming. To cut it down, I used a less cream cheese and ganache, and folded in some whipped cream, which helped mellow out the frosting flavor so that the cake wasn't quite as overpowered. The cake itself was delicious!
Watch the video: How to Make the Best Easy Chocolate Cake. How Tasty Channel