5 Ingredient Chocolate Cake
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Prep Time 15 mins | Bake Time 20 to 25 mins | Chill Time 0 mins | Total Time 40 mins
A rich, chocolatey layer cake with just five main ingredients because apparently cake does not need a 47 ingredient shopping list.
What is a 5 Ingredient Chocolate Cake?
This 5 Ingredient Chocolate Cake is a simple, rich chocolate layer cake made with pantry staples and a very short ingredient list. The cake gets its deep chocolate flavor from unsweetened cocoa powder, while very hot water or coffee helps bloom the cocoa and gives the finished cake a richer chocolate flavor. It is soft, tender, and sturdy enough to stack into a beautiful layer cake without requiring a complicated mixing method. And yes, technically there are six ingredients if you count the hot water or coffee, but we are not counting water against the five because that would just be unnecessarily dramatic.
Ingredients You Will Need
Unsalted butter
Granulated sugar
Large eggs
Self rising flour
Unsweetened cocoa powder
Our Tips for 5 Ingredient Chocolate Cake
Use room temperature ingredients. Room temperature eggs and softened butter blend together much more evenly, which helps create a smoother batter and a more consistent cake texture.
Do not skip blooming the cocoa. Mixing the cocoa powder with very hot water or coffee helps release more of the cocoa's flavor and gives the cake a deeper chocolate taste.
Do not overmix the batter. Once the flour is incorporated, mix only until everything comes together. Overmixing can make the cake tougher instead of soft and tender.
Divide the batter evenly. Since you are baking three layers, try to distribute the batter as evenly as possible between the pans. A kitchen scale makes this much easier and helps ensure all three layers finish baking at about the same time.
How to Store
Refrigerator: Once completely cooled and frosted, place the cake in an airtight cake container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 4 days. Let the cake sit at room temperature for about 20 to 30 minutes before serving for the best texture.
Freezer: For unfrosted cake layers, wrap each completely cooled layer tightly in plastic wrap, then place them in a freezer safe bag or airtight container. Freeze for up to 3 months. Thaw the wrapped layers in the refrigerator overnight before frosting. If freezing a fully assembled cake, chill it until the frosting is firm, then wrap it securely and place it in an airtight freezer safe container. Thaw overnight in the refrigerator.
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5 Ingredient Chocolate Cake
A rich, chocolatey layer cake with just five main ingredients because apparently cake does not need a 47 ingredient shopping list.
Ingredients
- ½ cup unsalted butter, softened
- 1⅓ cups granulated sugar
- 3 large eggs, room temperature
- 1¼ cups self rising flour
- ⅔ cup unsweetened cocoa powder
- ⅔ cup very hot water or very hot coffee
- We’re keeping this recipe simple, so you can absolutely opt for a store-bought chocolate buttercream. But if you’re feeling a little extra, follow this simple homemade version below.
- 1/4 cup (56.5g) salted butter, room temperature: Beat until smooth and creamy.
- 7/8 cup (105g) powdered sugar: Add with the cocoa powder and mix on low until combined.
- 2 tablespoons (10.5g) Dutch-process cocoa powder: Mix into the butter and powdered sugar.
- 1-2 tablespoon heavy cream or milk: Add gradually until smooth and spreadable.
- 1/2 teaspoon pure vanilla extract: Mix in, then beat everything together until light and fluffy.
Instructions
- Prepare the Pans: Preheat the oven to 350°F. If using a fan assisted oven, use 325°F. Grease three 6 inch cake pans and line the bottoms with parchment paper.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 1 to 2 minutes, until smooth and well combined. There is no need to beat until extremely fluffy.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Add the Flour: Sift the self rising flour. Fold half of the flour into the batter with a spatula until just combined, then fold in the remaining flour. Do not overmix.
- Bloom the Cocoa: In a separate bowl, whisk the unsweetened cocoa powder with the very hot water or coffee until smooth and completely combined. Let the mixture cool for about 5 minutes so it is warm rather than piping hot.
- Combine the Batter: Pour the cocoa mixture into the cake batter and gently mix until the batter is smooth and evenly combined. Avoid excessive mixing once the cocoa mixture has been incorporated.
- Fill the Pans: Divide the batter evenly between the three prepared 6 inch cake pans. Smooth the tops if needed.
- Bake the Cakes: Bake for 20 to 25 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cakes: Let the cakes cool in their pans for several minutes, then carefully transfer them to a wire rack. Allow the layers to cool completely before frosting and assembling.
Notes
- Coffee Makes Chocolate Taste More Chocolatey: You can use very hot coffee instead of water without making the cake taste like coffee. Coffee intensifies the flavor of cocoa and gives the finished cake a deeper, more rounded chocolate flavor. Use water if you prefer to keep the flavor simple and neutral.
- Self Rising Flour Is Important: Self rising flour already contains the leavening and salt needed for this recipe, so do not substitute it with plain all purpose flour without adjusting the recipe. Using self rising flour as written helps keep the ingredient list short while giving the cake enough lift.
- Watch the Cake Toward the End of Baking: Three 6 inch layers are relatively thin, so they can go from perfectly baked to overbaked quickly. Start checking around the 20 minute mark. The cakes are ready when the centers are set and a toothpick comes out clean or with a few moist crumbs. A completely clean toothpick is not required and can actually indicate the cake has baked a little too long.
