Easy Moist Chocolate Cake Recipe
on Jun 28, 2021, Updated May 14, 2024
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Whenever I see chocolate cake, I automatically think about the iconic movie Matilda and the scene with Bruce and Miss Trunchbull. Since 85% of you told me I look like Matilda as a little girl, I thought I’d bring you my Easy Moist Chocolate Cake Recipe in honor of that! This recipe will stay in your recipe box forever. I promise you will go back to it time and time again, and everyone will ask you to make it again and again. It’s so moist, never dry, uses simple ingredients and has a ganache topping that takes it over the top!
Why You’ll Love Easy Moist Chocolate Cake Recipe
This Easy Moist Chocolate Cake Recipe will absolutely become a family favorite. It comes together quickly and uses ingredients I guarantee you already have kicking around. The result is a chocolatey, not-too-sweet cake that’s so moist and tender. It’s a wonderful dessert cake presented in a Bundt or you can make it in a loaf pan and serve it that way for a more casual look. However you serve it, it won’t last long!
How to Prepare Easy Moist Chocolate Cake Recipe
🥚Start by adding the eggs, sugar, and pure vanilla extract to a mixing bowl.
🌀 Mix with a hand mixer or stand mixer for about 4 minutes until thick and light.
🥄 Add the oil and plain yogurt and mix together.
🍫 Add the cacao and mix and then add flour and baking powder and mix again.
🥣 Pour out onto a very well-buttered and lightly-floured bundt pan (or any pan lined with parchment paper).
🔥 Bake in a preheated 350F (175C) for 35-40 minutes or until a toothpick comes out clean.
🌡️ Once the cake is done, let it cool and invert it onto a plate gently.
🥛 Over a double boiler (or microwave) melt your chocolate chips. Optionally, stir in half and half or heavy cream to make a ganache.
🫗 Pour it over your cake and then spread it with a spatula. Enjoy!
Nonna’s Tip 🌀
My secret for a light and fluffy cake is to beat the eggs, sugar, and vanilla extract for up to 4 or 5 minutes until they are thick and light. This helps to incorporate air into the mixture, resulting in a fluffy texture.
Variations and Substitutions for Easy Moist Chocolate Cake Recipe
- You can leave out the cream but it won’t be as thick as a ganache because the cream acts as a thickener. It will still be delicious without it.
- Use any chocolate chips you love (I love vegan/dark).
- I have not personally tried making this sugar-free, but I believe you could use coconut sugar or monkfruit sweetener instead. Let me know in the comments if you try!
- Avocado oil works well in this recipe, but you can also use other neutral oils like vegetable or canola oil.
- I’ve used yogurt here to add moisture to the cake, but you can also use sour cream or a non-dairy variety.
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Best Served With
- A cold glass of milk or a hot cup of ☕ coffee or tea.
- With a platter of fresh 🍉 fruit 🍇 and my Yogurt Nut Butter Fruit Dip for dessert.
- On a dessert table with my Pignoli Cookies and Pink Blender Cake.
Common Questions
Yes, I think you could absolutely swap in your favorite non-dairy yogurt and omit the cream in the ganache.
I have not personally tried making this sugar-free, but I believe you could use coconut sugar or monk fruit sweetener instead. Let me know in the comments if you try!
My secret is for a light and fluffy cake is to beat the eggs, sugar, and vanilla extract for up to 4 or 5 minutes until they are thick and light. This helps to incorporate air into the mixture, resulting in a fluffy texture.
Yes, you can absolutely bake this and freeze it once it’s cooled and out of the Bundt pan. I would add the ganache on top once you’re ready to serve.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring the cake to room temperature before serving for the best texture and flavor.
Easy Moist Chocolate Cake Recipe
Equipment
Ingredients
For the Cake
- 4 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ⅔ cup avocado oil , or canola/vegetable oil, 170 mL
- ⅔ cup plain yogurt, 170 mL
- ⅓ cup unsweetened cacao , or cocoa powder
- 1 ¼ cups all-purpose flour, 200 grams
- 1 tablespoon baking powder
Ganache on top
- 1.5-2 cups chocolate chips
- ⅓ cup half and half cream, or omit
Instructions
- In a bowl add the eggs, sugar, and pure vanilla extract. Mix with a mixer for about 4 minutes or until thick and light (it should look like a thick cream).
- Add the oil and plain yogurt (or sour cream) and give it a quick mix. Add the cacao and mix. Then the flour and baking powder and mix.
- Pour out onto a very well buttered and lightly floured bundt pan (or any pan lined with parchment paper) and bake in a pre-heated 350F (190C) for 35-40 minutes or until a toothpick comes out clean.
- Once the cake is done let it cool and invert it onto a plate gently.
- Over a double boiler (or microwave) melt your chocolate chips. You can leave it as is or to make it thick you can stir in half and half or heavy cream which will make it just like a ganache. Totally up to you.
- Pour it over your cake, and with a spatula spread it out. Enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easiest and most delicious chocolate cake recipe. My husband made it today and used plain coconut yogurt and coconut sugar and sprinkled some dairy-free chocolate chips on top and it’s one of the best chocolate cakes we’ve ever made in our house. I have zero guilt or concerns having my toddler eat it also. This is definitely going to be a go-to recipe moving forward!!!! Love it!!!
Amazing, Lisa!! So glad your family enjoyed it. I appreciate you!! ❤️❤️
You are wonderful with artistic hands
Thank you Mitra, means so much