One Bowl Chocolate Cake | Easiest Chocolate Cake
This one bowl chocolate cake is the easiest cake ever. Just mix everything in one bowl, pour in a baking pan and cake. Plus the crumb is so tender and soft, that it doesn't even need a frosting. Cut into slices, and serve on its own or if you are feeling decadent with a dollop of cream or ice cream.
Servings: 12 people
Calories: 250kcal
Ingredients
- Oil or butter for greasing the pans
Dry Ingredients
- 1 ¾ cups flour
- 2 cups sugar
- ¾ cups cocoa powder plus more for dusting the pans
- 2 teaspoons baking soda (soda bicarb or meetha soda)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon powder
Wet Ingredients
- 1 cup buttermilk See note 1 for substitution
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla essence
- 1 cup hot coffee See note 2
To serve
- Powdered Sugar or Icing Sugar To garnish
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced). Grease one 13-inch by 9-inch rectangular cake pan with butter or oil. Line with parchment paper, then butter and dust the pan using cocoa powder. See note 3 for pan substitutions.
- Place the sugar in a large bowl. Sift the flour, cocoa, baking soda, baking powder, and salt into the same bowl. Use a fork or a whisk to mix all the dry ingredients together thoroughly.
- Make a well in the center of the flour mixture. Add all the wet ingredients. Use a spatula or a spoon to just barely mix the dry and the wet ingredient. This is so that the flour doesn't start flying around when you start the electric whisk.
- Beat for two minutes, using a spatula to scrape the bowl as needed. Please note that the batter will not be thick as regular cake batters, but will be a bit liquid.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn it out onto a cooling rack and cool completely.
- Dust with powdered icing sugar or cocoa powder, and serve. Can also be served with a dollop of cream or ice-cream. You can also frost with your favourite buttercream frosting or chocolate ganache.
Notes
- Buttermilk substitution: Substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice. Leave for 10 minutes till it looks like the milk has split, and looks a bit curdled.
- Coffee substitution: Dissolve 2 teaspoon instant coffee in one cup of boiling hot water.
- Cake pan substitutions: The same cake can be made in two 9-inch round baking pans or three 8-inch round caking pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cupcakes: The same cake can also be used to make cupcakes. Line muffin cups with paper liners, and fill about ⅔ full with batter. Bake for about 22 - 25 minutes until wooden pick inserted in center comes out clean. This quantity of batter will make about 30 cupcakes.
Nutrition
Calories: 250kcal
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