Chris Morocco Chocolate Cake Recipe

Chris Morocco Chocolate Cake Recipe
By The Cooking World, Editorial Staff
January 21, 2022

Chris Morocco Chocolate Cake: The Only Chocolate Cake Recipe You Need

In this week's recipe, we decided to share with you one of the best recipes we found online - Chris Morocco Chocolate Cake Recipe.

We never shared recipes from other sites, but we need to make an exception because you need to have this recipe in your repertoire.

The recipe for this chocolate cake that we are sharing today is Chris's exact recipe you can find on Bon Appetite Website. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

This recipe is so easy to make that it is the only recipe on our site the ingredients are first listed in volume and not in the metric. So there are no excuses for not trying this recipe.

15 minutes
40 to 50 minutes
10 to 12 people


For the Cake

3/4 cup (163 g) vegetable oil, plus more for pan
1 1/3 cups (175 g) all-purpose flour
1 1/4 cups (260 g) granulated sugar
1 3/4 teaspoom (8 g) baking powder
1/4 teaspoon (1.5 g) baking soda
1 1/4 teaspoon (7.5 g) kosher salt
1/2 cup (45 g) unsweetened cocoa powder
2 large eggs
1 cup (250 g) milk
1 teaspoon (5 g) vanilla extract

For the Frosting

113 g (4 oz.) semisweet chocolate chips or coarsely chopped chocolate bars (do not exceed 64% cacao)
1/2 cup (125 g) heavy cream
113 g (4 oz.) cream cheese, room temperature
1/4 cup (40 g) powdered sugar
3/4 teaspon (4 g) vanilla extract
1/4 teaspoon (1.5 g) kosher salt

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  1. Place a rack in the center of the oven; preheat to 160 ºC (325 °F). Grease the bottom and sides of a 22 cm (9-inch) round cake pan with vegetable oil using your fingertips. Line bottom of pan with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt in a large bowl. Sift the cocoa powder into the bowl, then whisk to combine.
  3. Whisk the eggs, vegetable oil, and vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, that’s okay!
  4. Warm the milk in a small saucepan over medium heat until it comes to just a bare simmer - make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.
  5. Immediately transfer batter to prepared pan. Tap pan a few times on work surface to encourage some of the bubbles to escape.
  6. Bake cake, turning pan halfway through, until a cake tester inserted into the center of cake comes out clean, 40 – 50 minutes. Transfer to a wire rack and let cake cool in pan.
  7. Meanwhile, make the frosting. Fill a medium pot with 2 cm (1 inch) water and bring to a bare simmer over medium heat. Combine the chocolate and heavy cream in a heatproof medium bowl, place over saucepan, and reduce heat to low (make sure bottom of the bowl is not touching the water). Stir occasionally with a spatula until chocolate is melted and the mixture is homogeneous and thick. Chill ganache until cool to the touch, about 25 minutes (you can mix with a spatula to encourage cooling).
  8. Using an electric mixer on medium-high speed, whisk the cream cheese with the powdered sugar and vanilla extract and kosher salt in a large bowl until very smooth. Beat in cooled chocolate ganache on medium speed, scraping down sides of the bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute. You don’t want to overbeat because the frosting can become too stiff.
  9. Run a butter knife around the edges of the pan. Invert cooled cake onto a plate and peel off parchment. Invert again onto a platter.
  10. Top cake with frosting, spreading evenly across the surface. Make some decorative swooshes with a spoon, if desired. Slice and serve.
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