The Best Chocolate Cake Recipe


The_Best_Chocolate_Cake_Recipe2This Best Chocolate Cake is moist, spongy and extremely delectable. Made with few simple ingredients and glazed with the best chocolate glaze ever. This Chocolate Cake is every chocolate lover’s dream. Hands down.

My son celebrated his 8th Birthday last week with this Best Chocolate Cake. His birthday was quiet (with this social isolation regulations) but a good one nevertheless. You really don’t need much when you get to celebrate your special day with Gooey, Spongy Chocolate Cake, right? He woke up to his standard wake-me-up-with-a-piece-of-brownie birthday greetings from us and ended his day with this Chocolate cake with Chocolate Glaze. affair

I baked him this simple yet delicious chocolate cake which has been the best chocolate cake I ever baked. The ingredients are simple and the process is even simpler. Kept the glaze just a simple chocolate one too. And one thing I can vouch for is, you will end up with the Best Chocolate Cake even if you keep your ingredients simple.

Here are a couple chocolate recipes if you are as crazy for chocolate as my family –

Double Chocolate Loaf Cake (Eggless)

Chocolate Marble Cake Recipe

Egg less Double Chocolate Bundt Cake with Nutella Frosting

Birthday Chocolate Cake for Two

The Best Chocolate Banana Bread with Nutella Glaze

Dark Chocolate Brownies


  • 1 and 3/4 cups APF Flour
  • 1 1/2 cups sugar
  • 1 cup unsweetened cocoa powder
  •  1 1/2 TSP baking powder/vinegar
  • 1 1/2 TSP baking soda
  • 1 TSP salt
  • 2 eggs – replace eggs with 1/2 cup yogurt or applesauce
  • 1 cup milk
  • 1/2 cup oil
  • 1 TBSP vanilla extract
  • 1 cup boiling water or 1 cup hot black coffee

For the Glaze –

  • 1 can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup water
  • 2 TBSP flour
  • 4 TBSP Butter


  • Preheat oven to 350 degrees F
  • Grease your cake pan (you can use loaf or round pans)
  • Mix and seive dry ingredients in a bowl – flour, baking powder, baking soda, salt
  • Beat milk and oil in another bowl for about 3 minutes
  • Add eggs one by one and beat for few more minutes
  • Pour the hot water/coffee (the coffee/water shouldn’t be piping hot. Just hot enough)
  • Mix the dry ingredients with the wet ingredients and mix well (the batter will be runny)
  • pour batter into prepared tins and bake for 30/35 minutes


  • Combine all ingredients except butter in a  large saucepan.
  • Cook over low heat, stirring constantly until thick.
  • Turn off heat.
  • Add butter and stir until butter is melted..
  • Cool for a bit and drizzle over the cake until cake is fully covered.

PIN for LATERThe best chocolate cake

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

24 thoughts

  1. Tried it today!! I made it without eggs, used yogurt as egg substitute and used olive oil. It urned out so good!! This recipe is a keeper!! Thanks for sharing.


  2. What size is the evaporated can of milk? How many ml?

    What size is the cake pain we are to use?

    Can you provide the measurement in GRAMS for the flour, cocoa, sugar, etc.?



  3. Hi there, I am in absolute love with this recipe. The only addition I would like you to add is, do mention in your recipe as to when to add Sugar and Vanilla essence” . That seems to be missing. I almost missed adding sugar the 1st time I made, as it said, add flour, salt, b. Pdr and b. Soda and forgot to add the essence too, bit didn’t make much of a difference . It’s a flavourful spongy cake.
    Also, if you can write your cup measurements above all the recipe. Will be really appreciated.

    Thank you


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