Easy Moist Chocolate Cake Recipe

5 from 1 vote

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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.

Easy Moist Chocolate Cake Recipe

Variations and Substitutions for Easy Moist Chocolate Cake Recipe

  1. 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.
  2. Use any chocolate chips you love (I love vegan/dark).
  3. 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!
  4. Avocado oil works well in this recipe, but you can also use other neutral oils like vegetable or canola oil.
  5. 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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Common Questions

can I make this easy moist chocolate cake recipe dairy-free?

Yes, I think you could absolutely swap in your favorite non-dairy yogurt and omit the cream in the ganache.

can I make this cake sugar-free?

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!

how do I make sure this easy moist chocolate cake recipe is nice and fluffy?

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.

can I make this cake in advance?

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.

how can I store the cake?

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

Easy Moist Chocolate Cake Recipe

This Easy Moist Chocolate Cake Recipe will absolutely become a family favorite. It comes together quickly and the result is a chocolatey, not-too-sweet cake that's super moist and tender.
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 12
Author: The Modern Nonna
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes

Ingredients 

For the Cake

  • 4 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • cup avocado oil , or canola/vegetable oil, 170 mL
  • cup plain yogurt, 170 mL
  • 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
  • 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

Calories: 376kcal, Carbohydrates: 44g, Protein: 4g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 59mg, Sodium: 138mg, Potassium: 166mg, Fiber: 1g, Sugar: 31g, Vitamin A: 117IU, Vitamin C: 0.1mg, Calcium: 112mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

  1. 5 stars
    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!!!