Recipe Background
One-Bowl Chocolate Cake is simple to make and offers rich, deep chocolate flavor with a tender crumb—perfect for sharing.
One-Bowl Chocolate Cake invites you into the kitchen with simplicity and delicious anticipation. The rich, deep aroma of cocoa melds with sugar and vanilla, creating a warm embrace while you mix everything in one bowl. As you whisk, the batter transforms into something smooth and inviting, promising delight in every bite. Unlike fussier cakes, this one asks for less effort but gives so much back in taste and texture.
While waiting for the oven to work its magic, your patience is rewarded when the scent of chocolate fills the air, reminding you of cozy gatherings and shared sweets. A helpful tip—let the cakes cool thoroughly before frosting to ensure a neat and polished finish. This easy pause allows the crumbs to settle, making the later reveal even more spectacular.
Once the layers are stacked and cloaked in luscious frosting, you'll find it's more than a cake; it's an experience to share. The soft, tender crumb pairs beautifully with the creamy chocolate covering, creating a perfect slice worthy of any occasion. The one-bowl approach simplifies, but the joy of enjoying this treat, bite by bite, remains as comforting and special as ever.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup Dutch-processed cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 2 large eggs room temperature
- 3/4 cup low-fat buttermilk room temperature
- 3/4 cup hot tap water
- 2 teaspoons pure vanilla extract
- 6 tablespoons vegetable oil
- chocolate frosting to taste
Directions
- Preheat the oven to 350 degrees F.
- Butter two 8x2-inch round cake pans and dust them with flour, tapping out the excess.
- In a large bowl, whisk the flour, the sugar, the cocoa, the baking powder, the baking soda, and the salt together.
- Whisk the eggs, the buttermilk, the water, the vanilla, and the oil into the flour mixture.
- Evenly divide the batter between the prepared pans and bake until the tops spring back when lightly pressed, about 30 minutes.
- Transfer the pans to a wire rack and let them cool for 15 minutes.
- Invert the cakes onto the rack, discard the parchment paper, turn them top-side up, and let them cool completely.
- Spread the frosting over the top of one of the cooled cakes.
- Top the frosting with the remaining cake and then frost the top and sides of the whole cake.
- Refrigerate the cake for 20 minutes.
- Slice and serve.
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