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One-Bowl Chocolate Cake Recipe

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4.1 from 72 reviews

This One-Bowl Chocolate Cake recipe is an easy-to-make, moist, and rich chocolate cake perfect for any occasion. It uses brewed coffee to enhance the chocolate flavor and comes together in a single bowl with simple pantry ingredients. The cake is tender and can be baked as two 6-inch layers, one 8-inch layer, or as cupcakes. Finished with a luscious chocolate buttercream frosting and optionally decorated with maraschino cherries, this cake is sure to satisfy any chocolate lover's craving.

  • Total Time: 40 mins
  • Yield: 8 servings (two 6-inch layers, one 8-inch layer, or 12 cupcakes)

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 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)
  • 1/4 cup plus 2 tablespoons neutral oil or mild olive oil
  • 1 tablespoon vinegar (any kind will do)
  • 2 teaspoons vanilla extract

For the frosting and decoration:

  • 1 recipe Chocolate Buttercream Frosting
  • 8 maraschino cherries, drained, optional

Instructions

  1. Preheat the oven: Position the oven rack in the center and preheat to 350°F (175°C). Grease two 6-inch round cake pans with cooking spray, dust with flour, and tap out the excess. Line the bottoms with parchment paper or wax paper rounds for easy removal.
  2. Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until the cocoa is evenly distributed and the mixture is a consistent light brown color.
  3. Add the wet ingredients: Pour in the hot brewed coffee (or alternative liquid), oil, vinegar, and vanilla extract into the dry ingredients. Whisk gently until the batter is smooth and lump-free. Some bubbles will appear from the baking soda reacting with the hot liquid; do not overbeat the batter, as it will be thin.
  4. Divide and bake the batter: Evenly divide the batter between the prepared pans. Bake on the center rack for about 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed. For cupcakes, bake about 20 minutes.
  5. Cool the cakes: Remove pans from the oven and let rest on a wire rack for 5 minutes. Run a knife around the edges to loosen the cakes, then invert onto the rack. Peel off the parchment paper and let the cakes cool completely.
  6. Prepare the frosting: While the cakes cool, make the Chocolate Buttercream Frosting according to the recipe.
  7. Assemble the cake: On the serving plate, lay 4 strips of parchment or waxed paper in a square to keep the plate clean. Place one cake layer flat side down in the center. Spread about 1/2 cup (a quarter of the frosting) evenly over the top, reaching the edges.
  8. Add the second layer: Carefully place the second cake layer flat side down over the frosting. Spread another 1/2 cup of frosting evenly over the top to the edges.
  9. Frost the sides: Use a spatula to smear frosting around the sides, covering the entire surface. Smooth the sides out for an even finish.
  10. Smooth the top: Return to the top of the cake and smooth the frosting while leaving some attractive swirls for decoration.
  11. Remove parchment strips: Gently pull out the parchment or waxed paper strips from underneath the cake so no frost remains on the plate.
  12. Add cherries (optional): Pat 8 maraschino cherries dry with paper towels, keeping stems on, and gently press them into the bottom sides of the cake to decorate, mimicking the style of the Matilda cake.
  13. Serve and store: Slice and share the cake. Keep the frosted cake at cool room temperature for up to 1 day before serving or refrigerate in hot weather. For best flavor, enjoy within 2 days.

Notes

  • The cake batter will be thin; do not overmix to keep it light and tender.
  • You can bake this recipe as two 6-inch rounds, one 8-inch round, or 12 cupcakes—adjust baking time accordingly.
  • The coffee enhances the chocolate flavor but can be substituted with hot water and instant coffee or just hot water.
  • Make the cake up to 2 days ahead, wrap well in plastic wrap, and store at room temperature.
  • If using a different frosting, you'll need approximately 2 cups to frost two 6-inch layers.
  • To keep the serving plate clean, use parchment strips under the cake during frosting.
  • Maraschino cherries with stems add a classic decorative touch reminiscent of the Matilda cake.
  • Author: Amelia
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/one-bowl-chocolate-cake-recipe/