Welcome to Sweet Emily, where baking is always simple and delicious! This ultimate chocolate cake recipe promises a rich, decadent flavor and an unbelievably moist texture, all with minimal fuss. You can whip up this delightful dessert quickly, making it perfect for last-minute celebrations or a cozy evening treat. Get ready to enjoy a perfect slice of homemade joy!
Why You’ll Love This Chocolate Cake
You will adore this chocolate cake for its sheer simplicity and incredible taste. It’s a true one-bowl wonder, cutting down on dishes and prep time significantly. Each bite offers a deeply chocolatey, rich experience that feels wonderfully indulgent. This versatile recipe even includes options for gluten-free, dairy-free, or egg-free versions, ensuring everyone can enjoy a slice. Both beginners and experienced bakers will find this a reliable and rewarding recipe. It’s truly a crowd-pleaser every single time.
Ingredients
Here’s what you need to create this fantastic chocolate cake:
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
Wet Ingredients:
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Notes & Substitutions
Espresso powder isn’t just for coffee; it dramatically enhances the deep, rich flavor of the chocolate without making the cake taste like coffee. You can use buttermilk for a tangier, moister crumb, or almond or coconut milk for a dairy-free option. For oil, vegetable oil is neutral, but canola or melted coconut oil work well too. Using kosher salt ensures even seasoning throughout the batter, providing a gentle balance to the sweetness. If you are baking gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. For egg substitutes, 1/4 cup of unsweetened applesauce per egg or a commercial egg replacer works beautifully. While oil creates a very moist cake, you can substitute melted butter for a richer flavor, though the texture will be slightly denser.
Equipment
Gather these simple tools to make your one-bowl chocolate cake:
- Two 9-inch round cake pans
- Large mixing bowl
- Whisk or stand mixer with paddle attachment
- Measuring cups and spoons
- Rubber spatula
- Baking spray, butter, flour, or parchment paper
Instructions
It’s time to create your delicious, moist chocolate cake! Follow these easy steps for perfect results.
First, preheat your oven to 350º F (175º C). Prepare two 9-inch cake pans by generously spraying them with baking spray, buttering and lightly flouring them, or lining the bottoms with parchment paper. This ensures your beautiful cakes release easily.
Next, in a large mixing bowl, combine all the dry ingredients: flour, sugar, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Whisk everything together thoroughly until no lumps remain and the mixture is uniform. This is your foundation for a truly delicious homemade chocolate cake.
Now, add the wet ingredients directly into the same bowl. Pour in the milk, vegetable oil, eggs, and vanilla extract. Use your whisk or stand mixer on low speed to mix these ingredients until just combined. Be careful not to overmix the batter at this stage.
Finally, carefully pour the cup of boiling water into the batter. Mix on low speed for about 30 seconds until the batter is smooth and well combined. The batter will be thin, and that’s exactly right – this contributes to the incredible moisture of the chocolate cake.
According to baking science, blooming cocoa powder with hot liquid helps activate its flavor compounds and create a richer chocolate taste.
Divide the thin batter evenly between your two prepared 9-inch cake pans. Place the pans into the preheated oven and bake for 30-35 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly. Carefully invert the cakes onto the wire rack to cool completely before frosting. This moist and fluffy chocolate cake is now ready for your favorite frosting!
Pro Tips & Troubleshooting
For the best texture and rise, ensure all your cold ingredients, especially eggs and milk, are at room temperature. Avoid overmixing the batter after adding wet ingredients; overmixing develops gluten, which can lead to a tough, dry cake. Always use a good quality unsweetened cocoa powder for the richest chocolate cake flavor. To check for doneness, a clean toothpick is ideal, but also gently press the top center of the cake; if it springs back, it’s likely done. Boiling water in the batter “blooms” the cocoa, intensifying the chocolate flavor, and helps create an incredibly moist crumb. If your cake turns out dry or crumbly, you might have overbaked it or measured the flour inaccurately. Always measure flour by lightly spooning it into a measuring cup and leveling it off.
Serving, Storage & Variations
Serving Suggestions
This versatile chocolate cake pairs beautifully with a rich chocolate buttercream or a smooth ganache for an extra decadent touch. Elevate each slice with fresh berries like raspberries or strawberries, or a dollop of fluffy whipped cream. For a truly indulgent dessert, serve your cake alongside a scoop of premium vanilla bean ice cream.
Storage
Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or refrigerated for up to 5 days. A frosted chocolate cake should be stored in an airtight container at room temperature for up to 3 days. For longer storage, individual cake layers or a whole cake can be wrapped well and frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Variations
Easily adapt this recipe for cupcakes by lining a muffin tin and filling liners two-thirds full; bake for 18-22 minutes. For a single 9×13 inch sheet cake, pour all the batter into a greased and floured pan and bake for 35-40 minutes. You can also double the recipe for a larger sheet cake, perfect for crowds. Experiment with different frosting flavors like cream cheese frosting, peanut butter frosting, or even a tangy lemon glaze for a delightful contrast.
Nutrition
Here are the approximate nutrition facts for one serving of this amazing chocolate cake, without any frosting. Please note that these values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 40mg |
| Sodium | 300mg |
| Total Carbs | 50g |
| Dietary Fiber | 2g |
| Total Sugars | 35g |
| Protein | 5g |
FAQ
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for the best flavor and acidity balance in this chocolate cake. Dutch-processed cocoa works too, but natural cocoa is preferred for its interaction with baking soda.
Can I use milk instead of buttermilk?
Absolutely! This recipe calls for regular milk, but buttermilk adds a lovely tang and extra moisture. You can also use almond or coconut milk for a dairy-free option.
How do I make this chocolate cake gluten-free?
Simply substitute the all-purpose flour with an equal amount of a 1:1 gluten-free baking blend that includes xanthan gum. The rest of the recipe remains the same for a delicious result.
What does espresso powder do in chocolate cake?
Espresso powder acts as a flavor enhancer, deepening the chocolate notes without adding a coffee taste. It truly makes the chocolate sing!
Can I make this cake ahead of time?
Yes, you can! Bake the cake layers, cool them completely, wrap them tightly, and store at room temperature for up to 2 days, or freeze for longer storage. Frost closer to serving time.
How do I prevent my cake from sticking to the pan?
Thoroughly grease and flour your pans, or line the bottoms with parchment paper. You can also use a homemade chocolate pan release for extra assurance.
Conclusion
You now have the ultimate recipe for the best ever one-bowl chocolate cake! This simple, moist, and incredibly rich dessert will become a cherished favorite in your kitchen. We’re confident you’ll love its easy preparation and unforgettable flavor, proving that making delicious homemade treats doesn’t have to be complicated. Go ahead, bake this fantastic chocolate cake, share your experiences, and explore the delightful variations. Happy baking from Sweet Emily!
The Best Ever One-Bowl Chocolate Cake Recipe
Equipment
- Oven
- 9-inch cake pans
- Large bowl
- Whisk
- Wire rack
Ingredients
For the chocolate cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- Chocolate Buttercream Frosting (separate recipe)
Instructions
Baking Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans by greasing and flouring them thoroughly.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add the wet ingredients to the dry mixture, including milk, vegetable oil, eggs, and vanilla extract; beat until the batter is smooth.
- Gradually pour the boiling water into the batter, mixing until it is just combined and the batter appears thin.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Allow the cakes to cool in their pans for 10-15 minutes, then invert them onto a wire rack to cool completely.
- Once the cakes are fully cooled, frost them generously with the prepared chocolate buttercream.