Easy One-Bowl Chocolate Cake: Simple, Moist, and Delicious!

Craving a rich, decadent chocolate cake but don’t want the fuss? Look no further! This Easy One-Bowl Chocolate Cake recipe is your answer. It’s incredibly simple to make, requires minimal cleanup, and delivers a moist, flavorful cake that’s perfect for any occasion. Whether you’re a seasoned baker or a complete beginner, this recipe is foolproof and guaranteed to impress.

Forget complicated steps and endless bowls – this recipe uses a straightforward method that minimizes effort without sacrificing taste. The result is a tender, deeply chocolatey cake that’s perfect on its own or dressed up with your favorite frosting and toppings. Get ready to indulge in a homemade treat that’s easier than you ever imagined!

This cake is perfect for:

Birthday celebrations
Weeknight desserts
Potlucks and gatherings
A simple chocolate fix

Why You’ll Love This Recipe:

Easy to Make: One bowl and simple steps make this recipe a breeze.
Moist and Delicious: The cake is incredibly moist and has a rich chocolate flavor.
Minimal Cleanup: One bowl means less washing up!
Versatile: Enjoy it plain, with frosting, or with your favorite toppings.
Perfect for Beginners: This recipe is great for novice bakers.

Ingredients:

1 ¾ cups (210g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240ml) boiling water

Instructions:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. The batter will be thin.
Stir in Boiling Water: Carefully pour the boiling water into the batter and stir until smooth. The batter will be very thin at this point, which is normal.
Pour into Pan: Pour the batter into the prepared baking pan.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Frost (Optional): Once the cake is completely cool, frost with your favorite chocolate frosting, or dust with powdered sugar.

Tips and Variations:

Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Coffee Boost: For a richer chocolate flavor, substitute ½ cup of the boiling water with ½ cup of hot brewed coffee.
Chocolate Chips: Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
Nuts: Stir in ½ cup of chopped nuts (walnuts, pecans, or almonds) for added texture and flavor.
Frosting Ideas: Try a classic chocolate buttercream, cream cheese frosting, or even a simple ganache.
Sheet Cake vs. Layer Cake: This recipe works well as a sheet cake in a 9×13 inch pan. You can also divide the batter into two 8-inch or 9-inch round cake pans for a layer cake, reducing the baking time by about 5-10 minutes.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to use a blend that contains xanthan gum or add a teaspoon of xanthan gum to the dry ingredients.
Vegan Option: Substitute the buttermilk with plant-based milk mixed with apple cider vinegar (1 tbsp vinegar per cup of milk). Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) in place of the eggs. Make sure your chocolate chips are vegan too, if adding them.

Storage Instructions:

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.

Conclusion:

This Easy One-Bowl Chocolate Cake is the perfect solution for a quick, delicious, and satisfying dessert. With its simple ingredients and straightforward instructions, anyone can bake a moist and flavorful chocolate cake that will impress family and friends. So, ditch the boxed mixes and give this recipe a try – you won’t be disappointed!

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