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One-Bowl Chocolate Cake
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and simple one-bowl chocolate cake recipe, ready in under 10 minutes. Results in a moist and decadent cake.
Ingredients:
  • For the cake:
  • 1 1/2 cups (188g) all-purpose flour, plus more for flouring the pans.
  • 1/4 cup (23g) unsweetened cocoa powder , sifted if lumpy
  • 1 cup (200g) sugar
  • 1 teaspoon (4g) baking soda
  • 1/4 teaspoon salt
  • 1 cup brewed coffee (or 1 cup hot tap water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder, or 1 cup plain hot tap water)
  • 1 tablespoon vinegar (any kind will do)
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons neutral oil or mild olive oil
  • To frost and decorate:
  • 1 recipe Chocolate Buttercream Frosting [LINK]
  • 8 maraschino cherries, drained, optional
Instructions:
  • Preheat the oven to 350°F, ensuring even baking. Grease two 6-inch round cake pans generously with cooking spray, coat with flour, and gently remove excess. Line the pan bottoms with parchment or wax paper for easy cake removal later.
  • Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until evenly mixed and the mixture has a uniform light brown hue.
  • Combine the hot coffee or water, oil, vinegar, and vanilla with the dry ingredients, whisk gently until smooth, and do not overmix. Some bubbles may appear in the batter from the reaction of baking soda with the hot liquid, ensuring a light and fluffy texture.
  • Baking step: Evenly distribute the batter into the pans and bake until a toothpick inserted in the center comes out clean and cakes lightly spring back when gently pressed, approximately 30 minutes for two 6-inch round pans and 20 minutes for cupcakes.
  • Allow pans to cool slightly, then unmold cakes: Once the cakes are out of the oven, place the pans on a rack and let them cool for 5 minutes. Next, carefully slide a knife along the edges and invert the cakes onto the rack. Remove the waxed paper/parchment and let the cakes cool completely before frosting.
  • Prepare a delightful Chocolate Buttercream Frosting while the cakes cool.
  • Prepare the serving plate by arranging 4 strips of parchment or waxed paper to form a square that matches the size of the cake. This will prevent any buttercream from getting on the plate when you serve the cake. Place a cake layer in the middle, ensuring the flat side is facing down.
  • Spread a generous amount of frosting (about 1/2 cup or a quarter of the frosting) onto the center of the cake layer, using a metal spatula or butter knife to evenly spread it to the edges. Embrace any messiness that occurs.
  • Place the second cake layer on top of the frosting, with the flat side facing down. Add another 1/2 cup of frosting to the center and use a metal spatula to spread it out to the edges. Focus on spreading it evenly for now and worry about decorating later.
  • Spread a generous amount of frosting on the sides of the cake using a spatula, ensuring all sides are coated. Then use the spatula to smooth out the frosting for a flawless finish.
  • Smooth the top of the frosted cake, creating attractive swirls while leaving some ridges. Gently remove the strips of paper from underneath the cake.
  • For a Matilda-inspired cake, gently pat dry 8 maraschino cherries with their stems intact. Arrange them on the bottom of the cake, ensuring they stay in place by gently pressing the stems into the sides.
  • To serve: Cut and enjoy the frosted cake either at cool room temperature for up to 1 day or refrigerate if it's hot. For best taste, indulge within 2 days. Show some love by rating the recipe below!

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