This one-bowl chocolate cake is the perfect centerpiece for any occasion!
Insanely moist, super fluffy, and ultra-chocolatey, this decadent delight is sinfully delicious.
Lucky for you, it’s a cinch to make, too.
Easy 1-Bowl Chocolate Cake
All you’ll need for this dessert is one bowl, so clean-up is a breeze. But it tastes like you spent all day baking in the kitchen.
Quick, easy, and delectable sums up this chocolate cake to a T. It’s the perfect pick for beginners to tackle and impressive enough for a crowd.
And since this chocolate cake recipe comes together in a single bowl, you can spend more time eating!
This recipe results in one of the best cakes you’ll ever have. Decadent, chocolaty, moist, and fudgy, it’s everything you can ask for in a cake.
The ingredients for this easy chocolate cake recipe are pretty standard. You might even have everything in your kitchen right now!
Here’s the list:
- Sugar – Regular granulated sugar is what I use. It sweetens the cake and makes it soft.
- All-Purpose Flour – I like to use all-purpose because it has an average protein content. So it’s great for making cakes.
- Unsweetened Cocoa Powder – For that delicious chocolate flavor! Since you add sugar, use unsweetened cocoa powder.
- Baking Powder and Baking Soda – The key leavening agents for a light and fluffy cake.
- Salt – Just a pinch to enhance all the sweetness.
- Eggs – To give the cake structure and help the ingredients mix.
- Milk – Use a full-fat milk for a richer flavor. Buttermilk also works.
- Vegetable Oil – For a moist cake.
- Vanilla – To enhance the chocolate and for sweet warmth.
- Water – Be sure to use boiling water, not lukewarm.
How to Make One-Bowl Chocolate Cake
The promise of this recipe is that you can prepare the entire batter in just one bowl. Here’s how.
1. Preheat the oven to 350 degrees Fahrenheit and grease two (9-inch) round cake pans with oil or butter. Lightly coat them with flour.
2. Sift and stir the dry ingredients. This ensures everything is evenly distributed in the batter.
3. Add the wet ingredients. Then, beat with an electric mixer until combined. Carefully stir in the boiling water when it’s smooth.
4. Bake for 20 to 35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and serve. Let the cakes cool in the pans for 10 minutes. Then transfer them onto a wire rack.
When they’re cool, you can add any frosting or glaze you like. Or give them a simple dusting of powdered sugar.
Then, slice and serve.
Tips for the Best Cake
Baking is a science. So, even the most straightforward recipes may entail some adjusting.
To help you out, I’ve included these tips:
- Use quality cocoa powder. The flavor of the cake will rely on the cocoa powder. So quality matters! Try any of these tried and true brands: Bensdorp, Valrhona, Ghirardelli, Callebaut, Hershey’s, and Guitard.
- Measure the ingredients accurately. Be sure to use the spoon and level method for the flour: spoon it into the measuring cup and level it off with the back of a knife.
- Use room temperature ingredients. Cold eggs won’t incorporate as well with the rest of the ingredients. If you forget to take them out of the fridge, submerge them in lukewarm water for 5 minutes.
- Add coffee to the batter. It will give the cake a deeper chocolate flavor. Freshly brewed is best since it’s hot.
What Makes a Cake Moist and Fluffy?
A promising sign of quality chocolate cake is the texture. If it’s not moist and fluffy, it’s not as good!
To ensure chocolate cake success, use these key ingredients:
Oil. Chocolate cake recipes need oil to become ridiculously moist and fudgy. Any vegetable oil works, but be sure to grab something neutral tasting.
Leavening agents. Use equal parts baking powder and baking soda for just the right amount of lift.
Egg yolk. An extra egg yolk helps make the chocolate cake extra rich and fluffy.
Buttermilk. The added acidity also keeps the crumb moist. No buttermilk? Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 10 minutes or until the mixture curdles.
How to Serve One-Bowl Chocolate Cake
This cake is so moist and decadent, you don’t even need frosting! That said, a topping would make it over-the-top delicious.
So here are some simple frosting recipes and other topping ideas:
- Chocolate Ganache – My number one choice! This frosting is decadent and fudgy, but more importantly, it’s so easy to prepare. Just microwave equal parts cream and chocolate chips, then stir.
- Buttercream – There are different types to choose from – American, Swiss, Italian, and French. Each of them is delicious and perfect for cake decorating.
- Toasted Meringue – A mixture of whipped egg whites and sugar. It’s an ideal option if you have a chef’s torch.
- Whipped Cream – A quick dollop of whipped cream makes it look fancy and taste phenomenal.
- Ice Cream – Who doesn’t love warm chocolate cake with a scoop of ice cream?! Serve a slice with your favorite flavor.
How to Store
There are a ton of chocolate cake recipes out there. But this is one of my favorites for a make ahead dessert.
You can easily prepare it the night before, and it feeds a crowd with no issues.
Of course, there’s a chance you may have some slices left. So just freeze or refrigerate the leftover cake for later. Here’s how:
To Store: Place the cake in a cake dome or store leftover slices in airtight containers. Keep the cake in a cool, dry place at room temperature for up to 3 days. Or refrigerate the cake for 5 to 7 days.
To Freeze: Wrap the cooled cake or individual slices in plastic wrap and foil. Place in a freezer bag, label, and freeze for up to 2 months.
More Chocolate Cake Recipes To Try
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