Buy Now →One-Bowl Chocolate Cake
A super easy, delicious chocolate cake recipe is mandatory in any home bakers recipe repertoire! And this one is made using only one bowl.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 slices 1x
- Category: Chocolate Cake
- Method: Bake
- Cuisine: American
Scale
Ingredients
For the Chocolate Cake
- 1 cup (120 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ¼ cup (20 grams) unsweetened cocoa powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2 grams) baking powder
- ½ (2 grams) teaspoon kosher salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup (118 ml) vegetable oil
- ½ cup (118 ml) buttermilk
- ½ cup (118 ml) hot coffee or water
- 1 teaspoon (5 ml) vanilla extract
Chocolate Fudge Buttercream Frosting (optional)
4 ounces (113 grams) semi-sweet baking chocolate (not chocolate chips if you can avoid it)
½ cup (113 grams) unsalted butter, at room temperature
1 tablespoon (15 grams) heavy cream
½ teaspoon (2 ml) vanilla extract
1 ½ cups (180 grams) sifted confectioners’ sugar
½ tablespoon (2 grams) instant coffee granules + 2 teaspoons (10 ml) hot water, optional
- Sprinkles, optional
Instructions
- Preheat oven to 350º F (180º C). Line an 8 x 8 inch square baking pan with parchment paper and set aside
- Prepare the Chocolate Cake: In a large bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined. Add to the bowl the egg, egg yolk, vegetable oil, buttermilk, and vanilla and whisk until thoroughly combined and no dry spots appear. Then add hot coffee. Whisk well until evenly combined. Pour batter into prepared baking pan and bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire cooling rack while you prepare the frosting
- Prepare the Frosting: Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water). Stir the chocolate until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the heavy cream and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth. Spread immediately on the cooled cake and top with sprinkles, if using
Notes
- Store frosted cake covered in the fridge for up to 5 days
- Cake may be baked up to 3 days in advance. Once completely cooled after baking, wrap tightly in plastic wrap and store at room temperature or in the fridge. Unwrap and frost
- The cake recipe I share here is made in one bowl, but I couldn’t resist sharing a frosting to go along with the cake! The frosting recipe is made using a mixer and you will need to melt the chocolate on the stove top. Melting the chocolate can be done instead in the microwave. To do so, place the chopped chocolate in a microwave-safe bowl and microwave on 50% in 30 second increments, stirring between, until chocolate is just melted
- For the frosting recipe, if you prefer to make it without the coffee, simply omit the coffee granules and hot water from the recipe
- Frosting recipe adapted from Ina Garten
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Find it online: https://kickassbaker.com/one-bowl-chocolate-cake/
