One-bowl chocolate cake is the hands-down easiest recipe for a moist chocolate cake. This decadent dessert is richly chocolatey, with a light, moist texture, and it can be served on its own or slathered in a fudgy frosting such as a luxurious chocolate buttercream. It's a beautiful, simple dessert that's great for birthdays, holidays, and other special occasions. All you need is one bowl and a cake pan to make the best chocolate cake ever. This one-bowl chocolate cake recipe is foolproof and the results are so outstanding, this incredible dessert is sure to become a staple!
To make a professional fudgy chocolate frosting you need a few ingredients to mix in a few simple steps. Just whisk together melted butter and cocoa powder. Then add powdered sugar, vanilla extract and milk, you will get a smooth and delicious frosting to spread over your chocolate cake. It's simple, isn't it?
– Don't overmix the ingredients – this will lead to a denser cake.
– To avoid having a sad dry dessert, don't overbake the cake. After about 50 minutes, start checking it.
– Be careful how you measure your ingredients. If you measure them incorrectly, you might wind up with a dry cake.
– To make a gluten-free version of one-bowl chocolate cake, substitute all-purpose flour for the gluten-free flour of your choice. You'll also want to add ½ teaspoon of xanthan gum to the recipe.
– You can make this amazing moist chocolate cake ahead of time. It's a simple recipe to throw together, and you can bake it a day or two in advance.
– If you want to jazz up this recipe, you can add chocolate chips or chopped nuts to the batter or decorate the cake with sprinkles.
Keep your one-bowl chocolate cake fresh by storing it in an airtight container. Keep it at room temperature and enjoy it within 3 days.
Preheat your oven to 350°F. Lightly grease a cake pan with cooking spray and line with baking parchment.
Whisk milk and vinegar in a large bowl. Let stand for 5 minutes to thicken, then whisk in eggs, oil, and sugars.
Sift flour, cocoa powder, baking powder, and salt. Stir to combine, then whisk in boiling coffee.
Pour the batter into the cake pan. Bake for 1 hour.
Remove from oven and let it cool completely.
– Use vegetable or canola oil in this recipe.
– Place the cake on the lower oven rack when you're baking it.
– To test if the cake is ready to come out of the oven, insert a toothpick into the center of the cake. It should come out clean. Just be sure not to open the oven too early. Otherwise, your cake will sink.