Easy Moist Chocolate Cake (No-mixer)

This Easy Moist Chocolate Cake is a rich, deeply chocolatey dessert without fuss. Made with simple ingredients, no chocolate (just cocoa powder), and no mixer. The best part? The silky, runny chocolate glaze on top!

Table Of Contents

• The Texture
• How To Make
• To Make It Lactose-Free
• To Make It Gluten-Free
• Serve With
• Recipe

To make this easy chocolate cake, you need basic ingredients, one bowl for the wet, one for the dry, and a final batter that practically pours itself into the pan. No mixer, no complicated steps, just a soft, moist chocolate cake that's ready before you've even finished craving it!

This super moist cocoa cake is a speedy, easier version of Greek Sokolatopita. Instead of using chocolate syrup, the cake is moist on its own. While the glaze is thin enough to be partly absorbed by the cake, resulting in a wet, ultra-moist chocolate cake.

The Texture

The texture of this simple chocolate cake is wet, soft, and very rich. It resembles brownie texture a bit, yet it's airier and more pudding-like.

The runny chocolate glaze adds extra moisture, creating a melt-in-your-mouth experience like the one you get when tasting chocolate.

If you want to skip making the glaze and want a cake that's just moist but not wet, you can try topping it with a thicker chocolate ganache like this one.

Or even enjoy the cake as is, without a topping. It's a great coffee cake, moist, airy and fluffy.

How To Make

To make this easy, moist chocolate cake, first mix the dry ingredients. Whisk together the all-purpose flour, unsweetened cocoa powder, and leavening agents (baking powder and baking soda). Then pass the mixture through a sifter. This helps to break any cocoa lumps even further and to incorporate air. It's not a necessary step, but the result will be better.

Next, whisk together the wet ingredients. The eggs (1 egg and 1 egg yolk), vegetable oil (sunflower, corn oil, etc.), milk, vanilla extract, and sugar.

Finally, combine both mixtures and transfer the batter to a prepared baking pan. Greased with cooking spray or brushed with vegetable oil.

Bake the cake, then let it cool to room temperature. It's important to cool the cake completely before adding the glaze. Otherwise, the steam from the warm cake will get trapped, turning the cake muddy and making the glaze more runny.

The Chocolate Glaze

The chocolate glaze for this rich chocolate cake is made with water, unsweetened cocoa powder, butter, sugar, vanilla extract, and a small amount of salt.

To make the glaze, simply cook all the ingredients in a saucepan for 2-3 minutes over medium-high heat. It should boil hard, and you should stir constantly with a whisk.

Then let it cool to near room temperature before pouring it over the cake in the pan.

To Make It Lactose-Free

You can substitute milk with a plant-based milk such as oat milk, soya milk, or almond milk. And use lactose-free butter, margarine (which I don't really recommend for health and nutrition), or cocoa butter instead of butter to make the chocolate glaze.

To Make It Gluten-Free

You can substitute gluten-free all-purpose flour for flour in a 1:1 ratio. Make sure to use gluten-free baking powder as well.

Serve With

Serve this heavenly, wet chocolate cake with a scoop of vanilla ice cream, salted caramel ice cream, or homemade whipped cream on top. Or enjoy as is, it will take you to chocolate heaven right on its own!

Recipe