Chocolate cake from RecipeTin Eats by Hershey's and Nagi Maehashi

  • white sugar
  • milk
  • Show all ingredients...
  • Serves : 8 -10

  • EYB Comments

    Can substitute canola oil for vegetable oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate mirror glaze; Chocolate ganache; Chocolate buttercream frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for vegetable oil.

  • KarinaFrancis on April 12, 2026

    For someone who doesn’t like chocolate cake very much, I loved this. Ready easy to make, very chocolatey and moist. I can see how this would be a great base cake to take in lots of different directions

  • sarahj22 on September 27, 2025

    Really yummy and easy. Stays moist for several days. The actual mixture comes together very quickly, but I doubled up the recipe then cooked each of the four layers in the air fryer, which took quite a while. I used gluten free flour and plant-based spread (Flora Buttery) then iced with chocolate buttercream using the same spread. (It felt quite nostalgic as we used Flora margarine for making cakes and icing with my mum as children.) My four-year-old was excited to try this but didn't eat much - it was maybe a bit too grown-up chocolatey tasting for her.

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