Quick, easy, and foolproof, this easy everyday chocolate cake lives up to its name—a cake you’ll want to eat every day! It’s damn good on its own, or drizzle with the ganache icing for a chocolate lover’s paradise.

Bonus: It smells as good while it’s baking as it tastes later on. And the chocolate ganache topping is optional, but you'll want to include it if you're a real chocolate lover.
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Essential Ingredients
Cocoa: Cocoa come in two styles, natural (usually labeled unsweetened) and Dutch-processed (or alkalized), which has been treated with an alkali to neutralize its natural acidity. Both taste bitter, but Dutch process is a bit mellower with a slightly nutty flavor. It's best to use they type of cocoa called for in a recipe, because they each act differently with baking soda and baking powder. For example, baking powder which is alkaline is usually paired with Dutch-processed cocoa to neutralize its acididty.
Butter: I recommend using unsalted butter in this recipe, but if all you have salted, reduce the amount of the added salt. A quick way to bring butter to room temperature is to
Coffee: Coffee is often paired with chocolate as it enhances the chocolate flavor. Be sure to use a good-quality coffee for this recipe and that it has cooled.
Chocolate: You can use dark or semisweet chocolate for the ganache recipe. If you are using dark chocolate that is more than 60%, you might want to add a little sugar to the ganache.
How to make the cake
1. Preheat the oven to 350°F. Grease and line an 8 or 9-inch square baking pan with parchment or waxed paper.
2. In a large bowl, beat the butter and sugar until pale and smooth. Beat in the eggs, one at time and beating well after each addition, until blended. Beat in the vanilla and salt. (A)
3. Sift the cocoa (B), flour, baking powder and baking soda (C) into the bowl and by hand, using a rubber spatula, fold in mixture just until blended. Add the coffee and mix until batter is smooth and almost free of lumps. (D)
4. Scrape the batter into the prepared pan and spread evenly. Bake until a cake tester inserted into the center comes out with a just a few moist crumbs clinging to it, 40 to 35 minutes. Transfer the pan to a wire rack and let cook for about 15 minutes. (Below)
5. Make the ganache: Make the icing: Put the chocolate into a medium heatproof bowl. In a small saucepan, heat the cream until it just begins to bubble. Pour the cream over the chocolate and let it stand for 2 minutes, then whisk until the mixture is smooth.
6. To serve, dust the cake with powdered sugar and serve with the ganache.
Recipe Tips
- Sifting the flour and cocoa will prevent and lumps in the batter.
- If you do not want to use the coffee, you can replace it with milk.
- Store the cake airtight at room temperature for 3 to 5 days.
Recipe FAQs
f you do not want to use the coffee, you can replace it with milk. Or if you do not want the caffeine, you can also use decaffeinated.
You can serve the cake topped with a fresh raspberry sauce and fresh raspberries.
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Comments and ratings
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Everyday Chocolate Cake
Ingredients
- 10 Tbs. unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1⅓ cups all-purpose flour
- ½ cup plus ⅓ cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1½ cups good quality coffee, chilled
- Powdered sugar, for dusting
Chocolate Ganche
- 6 oz. dark or semisweet chocolate, chopped (do not use chocolate chips)
- ¾ cup heavy or whipping cream
- Granulated sugar, if needed
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with a sheet of parchment paper.
- In a large bowl, beat the butter and sugar until pale and smooth. Beat in the eggs, one at time and beating well after each addition, until blended. Beat in the vanilla and salt.
- Sift the flour, cocoa, baking powder and baking soda into the bowl and by hand, using a rubber spatula, fold in mixture just until blended. Add the coffee and mix until batter is smooth and almost free of lumps.
- Scrape the batter into the prepared pan and spread evenly. Bake until a cake tester inserted into the center comes out with a just a fewmoist crumbs clinging to it, 40 to 35 minutes. Transfer the pan to a wire rackand let cook for about 15 minutes.
- Make the icing: Put the chocolate into a medium heatproof bowl. In a small saucepan, heat the cream until it just begins to bubble. Pour the cream over the chocolate and let it stand for 2 minutes, then whisk until the mixture is smooth.
- To serve, dust the cooled cake with powdered sugar and serve with the ganache.
Notes
Nutrition
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Carla says
This cake is sooo good.
Thanks, I'll be making it again!