Easy Blender Chocolate Cake

This easy blender chocolate cake is proof that a rich, tender chocolate cake does not need a mixer, a stack of bowls or a lot of time. Everything goes into the blender jar, a quick pulse turns it into a smooth, pourable batter, and the cake bakes in one 8-inch round pan. Once it cools, a glossy two-ingredient chocolate ganache is spread over the top and finished with chocolate chips or shavings. If you love a simple bake, you may also enjoy this classic chocolate cake recipe and this moist chocolate cake.

Why You’ll Love This Blender Chocolate Cake

• Almost no cleanup: the blender does the mixing, so you only wash the jar and one pan.
• Smooth batter every time: blending the eggs, milk, oil and sugar first gives a silky base with no lumps.
• Deep chocolate flavor: cocoa powder and hot water bring out a rich, true chocolate taste.
• Simple pantry ingredients: flour, sugar, cocoa, eggs, milk and oil are all you need for the cake itself.
• Easy ganache topping: just warm cream poured over chopped chocolate, with no whipping or sifting.

Ingredients for Easy Blender Chocolate Cake

For the cake

• 1 1/2 cups all-purpose flour (190 g)
• 3/4 cup sugar (150 g)
• 1/2 cup unsweetened cocoa powder (50 g)
• 2 large eggs
• 3/4 cup milk (180 ml)
• 1/2 cup vegetable oil (120 ml)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot water (120 ml)

For the chocolate ganache

• 150 g dark or milk chocolate, finely chopped
• 1/2 cup heavy cream (120 ml)
• 1/4 cup chocolate chips or chocolate shavings, for decoration

Ingredient Notes

• Cocoa powder: use unsweetened cocoa powder. Sift it or break up any lumps before adding it so the batter blends smoothly.
• Eggs and milk: room temperature ingredients blend more evenly into the batter and help the cake bake with a tender crumb.
• Vegetable oil: oil keeps this cake moist for days. Any neutral-tasting oil works.
• Hot water: it thins the batter and helps the cocoa bloom, giving a deeper chocolate flavor. The batter should be quite thin, which is normal.
• Chocolate for the ganache: dark chocolate gives a more intense topping, while milk chocolate makes it sweeter and softer. Chop it finely so it melts evenly.

How to Make Easy Blender Chocolate Cake

1. Prep the pan: preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Blend the wet ingredients: add the eggs, milk, vegetable oil, sugar and vanilla extract to the blender. Blend for 30 to 40 seconds, until completely smooth.
3. Add the dry ingredients: add the flour, cocoa powder, baking powder, baking soda and salt. Pulse briefly, just until combined.
4. Add the hot water: pour in the hot water and pulse gently until the batter is smooth and slightly thin. Avoid overmixing, which can make the cake tough.
5. Fill the pan: pour the batter into the prepared pan and tap it gently on the counter to release any large air bubbles.
6. Bake: bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool completely: let the cake cool in the pan for a few minutes, then turn it out and cool it fully on a wire rack before adding the ganache.
8. Make the ganache: heat the cream until it is steaming but not boiling. Pour it over the chopped chocolate, let it rest for 2 minutes, then stir until smooth and glossy.
9. Finish the cake: spread the ganache over the cooled cake. Sprinkle with chocolate chips or shavings and let it set slightly before slicing and serving.

Tips for the Best Blender Chocolate Cake

• Pulse, do not blend, after adding flour: short pulses keep the cake soft and prevent a dense texture.
• Measure flour carefully: spoon the flour into the measuring cup and level it off, or weigh it. Scooping straight from the bag packs in too much. The FDA guidance on handling flour safely is also a good reminder not to taste raw batter.
• Be patient with the ganache: a warm cake melts it, so wait until the cake is fully cool for a clean, glossy finish.
• Stir gently: mixing the ganache slowly keeps air bubbles out and the surface shiny.
• Check early: ovens vary, so start testing at 30 minutes to avoid overbaking.
• Handle eggs safely: keep eggs refrigerated until you use them, and review the FDA egg safety guidance for safe handling.

Want more chocolate on the table? Try this chocolate buttercream frosting for a fluffier topping, or this chocolate cake with fudge frosting. For another easy chocolate treat, bake a pan of one-bowl fudgy brownies.

Variations

• Layered cake: slice the cooled cake in half horizontally and spread a thin layer of ganache in the middle.
• Coffee boost: replace the hot water with hot brewed coffee to deepen the chocolate flavor.
• Extra decoration: top with fresh raspberries, chopped nuts or chocolate sprinkles.
• Cupcakes: divide the batter among lined muffin cups and bake for a shorter time, checking early with a toothpick.
• Simple finish: skip the ganache and dust the cooled cake with powdered sugar.

Storage

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days because of the cream in the ganache. Let slices sit at room temperature for a few minutes before serving. To freeze, wrap the undecorated cake tightly and freeze for up to 2 months, then thaw overnight in the refrigerator and add the ganache.

FAQ

Why is the batter so thin?

The hot water makes the batter pourable. This is normal and helps create a moist cake.

Can I make this cake without a blender?

Yes. Whisk the wet ingredients in a bowl, whisk the dry ingredients in another, combine them, then stir in the hot water until smooth.

Can I use milk chocolate instead of dark?

Yes. Milk chocolate gives a sweeter, softer ganache. You can also use a mix of both.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, and the top should spring back lightly when touched.

Can I make the ganache ahead?

Yes. Refrigerate it, then warm it gently until spreadable before using.