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Chocolate Cake Without Chocolate Recipe

This Chocolate Cake Without Chocolate uses cocoa powder to create a rich, fudgy dessert without needing a chocolate bar. The cake is tender, moist, and finished with a luscious homemade ganache that spreads like a dream. Perfect for celebrations or when you're craving serious chocolate vibes!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 308 kcal

Equipment

  • 8-inch or 9-inch round cake pan
  • Non-stick cooking spray
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Hand mixer or spoon
  • Small saucepan

Ingredients
  

CHOCOLATE GANACHE

  • 8 oz semi sweet chocolate chips 
  • 1 cup heaby cream

CHOCOLATE CAKE

  • 1 tbsp pure vanilla extract
  • 2 tsp instant coffee
  • 1½ cups all-purpose or plain flour
  • ¾ cup milk
  • 1 large egg
  • ½ tsp salt
  • ½ cup unsweetened cocoa powder
  • 1½ cups white granulated sugar or a natural granulated baking sweetener
  • ⅓ cup vegetable oil
  • 1½ tsp baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Lightly grease an 8-inch or 9-inch round cake pan with non-stick spray and line the base with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
  • Add the oil, egg, vanilla, and milk into the dry ingredients and beat for about 30 seconds until smooth.
  • Carefully pour in the boiling water mixed with coffee and stir until the batter looks glossy and thin.
  • Pour the batter into the prepared cake pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  • Remove the cake from the oven and allow it to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  • For the ganache, gently heat the cream in a small saucepan over low heat without letting it simmer or boil.
  • Turn off the heat, add the chocolate chips, cover the pan, and let sit for 5 minutes.
  • Stir slowly with a spatula or spoon until the ganache is smooth and glossy, then refrigerate for 1 to 1½ hours until thick.
  • Spread before frosting the cooled cake.

Notes

  • Grease and line the pan well to ensure the cake releases cleanly without sticking.
  • Mixing boiling water with coffee intensifies the chocolate flavor without overpowering it.
  • Don’t overmix the batter after adding boiling water; gentle mixing keeps the texture tender.