Easy One-Bowl Chocolate Cake: The Perfect Moist & Fudgy Recipe

Craving a decadent chocolate cake but dreading the fuss? Look no further! This easy one-bowl chocolate cake recipe is your answer. It’s incredibly moist, intensely chocolatey, and requires minimal effort. Perfect for birthdays, celebrations, or simply satisfying a sweet tooth, this cake is a guaranteed crowd-pleaser. Forget complicated recipes and endless dishes – this is chocolate cake perfection simplified.

This recipe is designed for beginner bakers and seasoned pros alike. The beauty lies in its simplicity. Everything comes together in one bowl, minimizing cleanup and maximizing deliciousness. The result is a cake with a tender crumb, a rich chocolate flavor, and a melt-in-your-mouth texture. Get ready to impress your friends and family with this surprisingly easy and utterly irresistible chocolate cake!

Why You’ll Love This Easy Chocolate Cake

• One-Bowl Wonder: Minimal cleanup, maximum flavor!
• Super Moist: This cake stays moist for days, thanks to the addition of oil and buttermilk (or a buttermilk substitute).
• Intense Chocolate Flavor: We use both cocoa powder and melted chocolate to create a deep, rich chocolate experience.
• Easy to Customize: Add your favorite frosting, sprinkles, or toppings for a personalized touch.
• Perfect for Any Occasion: From casual weeknight desserts to celebratory gatherings, this cake is always a hit.

Ingredients You’ll Need

• All-Purpose Flour: 1 3/4 cups (210g)
• Granulated Sugar: 1 3/4 cups (350g)
• Unsweetened Cocoa Powder: 3/4 cup (75g), Dutch-processed preferred for a richer flavor
• Baking Powder: 1 1/2 teaspoons
• Baking Soda: 1 1/2 teaspoons
• Salt: 1 teaspoon
• Eggs: 2 large
• Buttermilk: 1 cup (240ml), or substitute (see tips below)
• Vegetable Oil: 1/2 cup (120ml), canola or sunflower oil also work
• Vanilla Extract: 2 teaspoons
• Hot Water: 1 cup (240ml)
• Semi-Sweet Chocolate: 4 ounces (115g), melted and slightly cooled

Equipment You’ll Need

• 9-inch Round Cake Pan: Or a similar-sized square pan.
• Mixing Bowl: A large bowl is essential for the one-bowl method.
• Whisk: For combining the dry ingredients.
• Measuring Cups and Spoons: For accurate measurements.
• Rubber Spatula: For scraping down the sides of the bowl and folding in the melted chocolate.
• Wire Rack: For cooling the cake.

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, you can line the bottom with parchment paper for easy removal. This prevents the cake from sticking and ensures a clean release.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to whisk thoroughly to eliminate any lumps and ensure even distribution of the leavening agents.

Step 3: Add Wet Ingredients

Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer (or a sturdy whisk) until just combined. Don’t overmix at this stage; a few lumps are okay. Overmixing can lead to a tough cake.

Step 4: Incorporate Hot Water

Gradually add the hot water to the batter while mixing on low speed. The batter will be thin, which is perfectly normal. The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor and creating a moist cake.

Step 5: Add Melted Chocolate

Gently fold in the melted and slightly cooled chocolate until just combined. Avoid overmixing, as this can develop the gluten in the flour and result in a less tender cake.

Step 6: Pour into Pan and Bake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around 30 minutes and adjust the baking time as needed, depending on your oven.

Step 7: Cool and Frost

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, frost with your favorite frosting. Chocolate buttercream, vanilla buttercream, or even a simple ganache would be delicious.

Tips and Variations

• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling it with milk until it reaches 1 cup. Let it sit for 5 minutes before using.
• Dutch-Processed Cocoa Powder: Using Dutch-processed cocoa powder will result in a richer, more intense chocolate flavor. However, regular unsweetened cocoa powder will also work.
• Espresso Powder: Adding 1 teaspoon of espresso powder to the dry ingredients will enhance the chocolate flavor even further.
• Nuts: Add chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
• Chocolate Chips: Fold in chocolate chips (milk, semi-sweet, or dark) for extra chocolatey goodness.
• Frosting Options: Get creative with your frosting! Try a classic chocolate buttercream, a tangy cream cheese frosting, or a decadent chocolate ganache.
• Make Cupcakes: This recipe can easily be adapted for cupcakes. Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Troubleshooting

• Cake is Dry: Overbaking is the most common cause of a dry cake. Make sure to check for doneness using a wooden skewer and avoid overbaking. Also, ensure accurate measurements of ingredients, especially flour.
• Cake is Dense: Overmixing the batter can lead to a dense cake. Mix the batter until just combined, and avoid overmixing after adding the wet ingredients.
• Cake Sank in the Middle: This can be caused by several factors, including using old baking powder or baking soda, opening the oven door too frequently during baking, or not baking the cake long enough.

Nutritional Information (Approximate, without frosting)

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients used.

• Calories: 350 per serving
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 300mg
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 5g

Conclusion

This easy one-bowl chocolate cake recipe is a game-changer for anyone who loves chocolate cake but doesn’t want to spend hours in the kitchen. With its simple ingredients, straightforward instructions, and customizable options, this cake is sure to become a family favorite. So, grab your mixing bowl, preheat your oven, and get ready to bake the most delicious and easiest chocolate cake you’ve ever made!