Super Moist 5-Minute Chocolate Cake

A soft, tender chocolate cake with a smooth chocolate topping

This easy chocolate cake comes together quickly using basic pantry ingredients. The batter is mixed in one bowl, bakes evenly, and stays soft and moist for days. It is ideal for everyday baking, family gatherings, or when you want a reliable chocolate dessert without complicated steps.

Ingredients

For the Cake

All-purpose flour – 1½ cups (180 g)
Provides structure while keeping the cake soft.
Unsweetened cocoa powder – ½ cup (60 g)
Use natural or Dutch-processed cocoa for a deep chocolate flavor.
Granulated sugar – 1 cup (200 g)
Adds sweetness and helps retain moisture.
Baking powder – 1 teaspoon
Helps the cake rise evenly.
Baking soda – ½ teaspoon
Works with the cocoa to give the cake a light texture.
Salt – ½ teaspoon
Balances the sweetness and enhances flavor.
Large eggs – 2
Bind the ingredients and give structure
OR
Plain yogurt – ½ cup (for extra softness and moisture)
Milk – ½ cup (120 ml)
Adds moisture and helps dissolve dry ingredients.
Vegetable or canola oil – ½ cup (120 ml)
Keeps the cake tender even after cooling.
Vanilla extract – 2 teaspoons
Enhances the chocolate flavor.
Boiling water or hot coffee – ½ cup (120 ml)
Helps fully dissolve the cocoa powder and deepen the chocolate taste
(Coffee does not make the cake taste like coffee)

For the Chocolate Topping

Semi-sweet chocolate chips or chopped chocolate – ½ cup
Choose good-quality chocolate for smooth results.
Heavy cream – ⅓ cup
Creates a soft, shiny chocolate topping.
Optional garnish: Chocolate shavings or cocoa powder

Equipment Needed

8 × 8 inch (20 × 20 cm) square baking pan
Large mixing bowl
Whisk or hand mixer
Small heat-safe bowl
Spatula

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease the baking pan lightly with oil or butter.
For easy removal, line the pan with parchment paper, leaving a little overhang on the sides.

2. Combine Dry Ingredients

In a large bowl, add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Sift if possible to remove lumps.
Whisk well until everything is evenly mixed and uniform in color.

3. Add Wet Ingredients

Add the eggs or yogurt, milk, oil, and vanilla extract to the bowl.
Whisk or beat on medium speed for 1–2 minutes until smooth and well combined.
Scrape the sides and bottom of the bowl to ensure no dry pockets remain.

4. Add Hot Liquid

Reduce mixing speed or switch to a spatula.
Slowly pour in the boiling water or hot coffee.
Mix gently until the batter becomes smooth and thin.

Important:
The batter will be runny. This is expected and helps create a soft texture after baking.

5. Bake the Cake

Pour the batter into the prepared pan.
Tap the pan gently on the counter to release air bubbles.
Bake for 30–35 minutes, or until:
- A toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and let the cake cool completely in the pan.

Prepare the Chocolate Topping

6. Heat the Cream

Place the chocolate in a heat-safe bowl.
Heat the cream until very hot but not boiling (microwave or stovetop).

7. Melt the Chocolate

Pour the hot cream over the chocolate.
Let it sit undisturbed for 5 minutes.
Stir slowly from the center outward until smooth and glossy.

If needed, warm gently for a few seconds to fully melt.

Assemble the Cake

8. Finish and Serve

Pour the chocolate topping over the cooled cake.
Spread evenly using a spatula.
Add chocolate shavings or a light dusting of cocoa powder if desired.
Let the topping set for 15–20 minutes before slicing.

Storage Tips

Store covered at room temperature for 2 days
Refrigerate for up to 5 days
Bring to room temperature before serving for best texture