The BEST Chocolate Cake I’ve Ever Had (And It's So Easy to Make!)

Serve warm with a scoop of ice cream or cooled with coffee or tea.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can be frozen for up to 1 month (wrap slices individually).

Variations:

Add chopped nuts or chocolate chips to the batter.

Replace cocoa powder with melted dark chocolate for a richer flavor.

Add a teaspoon of espresso powder to intensify the chocolate taste.

FAQ:
Can I make this cake without eggs?
Yes, substitute the egg with ¼ cup applesauce or yogurt.

Can I double the recipe for a larger cake?
Absolutely, just adjust the baking time slightly (add 5–10 minutes).

Is this cake suitable for frosting?
Yes, it's sturdy enough to hold buttercream or cream cheese frosting.