One Bowl Chocolate Cake Recipe – Moist, Easy & Delicious

Indulging in a rich, moist chocolate cake doesn’t have to be a labor-intensive endeavor. With this One-Bowl Chocolate Cake recipe, you can effortlessly create a decadent dessert using minimal equipment and simple ingredients. Perfect for both novice bakers and seasoned pros, this recipe ensures a delightful treat without the hassle of extensive cleanup.​

Why Choose a One-Bowl Chocolate Cake?

The beauty of a one-bowl recipe lies in its simplicity and efficiency. By combining all ingredients into a single bowl, you reduce preparation time and minimize the mess in your kitchen. Despite its straightforward approach, this cake doesn’t compromise on flavor or texture, delivering a dessert that’s both luscious and satisfying.​

Ingredients

To prepare this delectable One-Bowl Chocolate Cake, gather the following ingredients:

• Dry Ingredients:

  • 1 3/4 cups (220g) all-purpose flour​

  • 2 cups (400g) granulated sugar​

  • 3/4 cup (75g) unsweetened cocoa powder​

  • 2 teaspoons baking powder​

  • 1 1/2 teaspoons baking soda​

  • 1 teaspoon salt​

• Wet Ingredients:

  • 2 large eggs, at room temperature​

  • 1 cup (240ml) whole milk​

  • 1/2 cup (120ml) vegetable oil or canola oil​

  • 2 teaspoons pure vanilla extract​

  • 1 cup (240ml) boiling water​

Optional Frosting

For those who wish to add an extra layer of indulgence, consider preparing a simple chocolate ganache:​

• 1 cup (240ml) heavy whipping cream​

• 8 ounces (225g) semisweet chocolate, finely chopped​

Directions

1. Preheat the Oven:

   • Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.​

2. Combine Dry Ingredients:

   • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps.​

3. Incorporate Wet Ingredients:

   • Add the eggs, milk, oil, and vanilla extract to the dry mixture. Using a hand mixer or whisk, beat on medium speed until the batter is smooth and well combined, approximately 2 minutes.​

4. Add Boiling Water:

   • Carefully stir in the boiling water. The batter will be thin, but this step contributes to the cake’s moist texture.​

5. Bake the Cake:

   • Evenly distribute the batter between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.​

6. Cool the Layers:

   • Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then, transfer them to wire racks to cool completely before applying any frosting.​

Preparing the Chocolate Ganache (Optional)

1. Heat the Cream:

   • In a small saucepan over medium heat, bring the heavy whipping cream to a simmer. Avoid boiling.​

2. Melt the Chocolate:

   • Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.​

3. Combine and Cool:

   • Gently stir the mixture until the chocolate is fully melted and the ganache is smooth. Allow it to cool to room temperature, reaching a spreadable consistency.​

4. Frost the Cake:

   • Once the cake layers are completely cooled, spread the ganache over the top and sides of one layer. Place the second layer on top and apply the remaining ganache, ensuring even coverage.​

Nutritional Information

Per serving (assuming 12 servings without frosting):​

• Calories: Approximately 243 kcal​

• Total Fat: 8g​

• Saturated Fat: 1g​

• Cholesterol: 24mg​

• Sodium: 313mg​

• Total Carbohydrates: 39g​

• Dietary Fiber: 1g​

• Sugars: 26g

• Protein: 4g​

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Serving Suggestions

• With a Dusting of Powdered Sugar: A light sprinkle adds elegance without overpowering the cake’s rich flavor.​

• Accompanied by Fresh Berries: Raspberries or strawberries provide a refreshing contrast to the chocolate’s richness.​

• A La Mode: Serve warm slices with a scoop of vanilla ice cream for a classic combination.​

Storage Tips

• Room Temperature: Store the unfrosted cake in an airtight container for up to 4 days.​

• Refrigerated: If frosted, keep the cake refrigerated to maintain the frosting’s integrity, consuming within 3 days.​

• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting and serving.​

Frequently Asked Questions

this Recipe

Can I make this cake gluten-free?
Absolutely! For those with gluten sensitivities or dietary preferences, you can easily substitute the all-purpose flour in this recipe with a high-quality gluten-free flour blend. Be sure to choose a blend that contains xanthan gum, as it mimics the elasticity of gluten and helps provide structure. Brands like Bob’s Red Mill or King Arthur Baking Company offer excellent options. Keep in mind that gluten-free batters can sometimes be a bit thicker, so feel free to add a tablespoon or two of milk if needed to achieve the right consistency. The result is just as moist, rich, and decadent—no one will even guess it’s gluten-free.

Can I use another type of milk or make it dairy-free?
Yes, and this is one of the reasons this one-bowl chocolate cake is such a favorite—its flexibility. You can easily swap the whole milk for plant-based alternatives like almond milk, oat milk, or soy milk. Each option will subtly affect the flavor and texture, with oat milk providing the richest, creamiest texture. For a full dairy-free version, pair the non-dairy milk with coconut oil or another neutral vegetable oil, and either omit the ganache or make a dairy-free version using coconut cream and vegan chocolate chips.

Why add boiling water to chocolate cake batter?
This is a great question—and it’s a step that might surprise novice bakers. Adding boiling water to cake batter (especially chocolate cake) helps to “bloom” the cocoa powder, unlocking its deep, rich flavor. It also thins out the batter, resulting in a more moist and tender crumb after baking. While the mixture will seem very thin before going into the oven, don’t worry—this is totally normal and is actually the secret to the cake’s velvety texture.

Tips for Perfecting the One-Bowl Chocolate Cake

Even though this recipe is incredibly simple, a few pro tips can elevate your cake from great to bakery-worthy. First, always sift your dry ingredients. This step isn’t just about removing lumps; it aerates the flour and cocoa, ensuring your batter blends effortlessly and rises beautifully in the oven. Second, don’t overmix the batter once you’ve added the eggs and wet ingredients. Overmixing can lead to a dense, chewy cake rather than the soft, fluffy texture you’re aiming for. Just mix until everything is well combined, and stop there.

Also, be sure to measure your ingredients correctly. Baking is a science, and even small miscalculations—like too much flour or not enough leavening—can throw off the final result. Spoon the flour into your measuring cup and level it off with a knife rather than scooping, which can pack the flour and result in a denser cake.

Lastly, use room temperature ingredients whenever possible. Eggs, milk, and oil blend more smoothly and trap air more efficiently when they’re not cold from the fridge. This extra step helps with the cake’s rise and texture, giving you a lighter crumb and better overall structure.

Best Occasions to Serve One-Bowl Chocolate Cake

This cake is so versatile that it works for just about any occasion. It’s quick enough to whip up for a weeknight dessert, yet indulgent and elegant enough for birthdays, anniversaries, or even holidays. Hosting a last-minute dinner party? This is your go-to cake. Need to make a treat for a bake sale or school event? This recipe doubles easily and bakes beautifully in sheet pans. You can even dress it up with themed decorations for special events like Valentine’s Day or Halloween. And because it’s so reliable, it’s a great base for layered cakes, cupcakes, or even cake pops if you’re feeling creative.

Variations to Try

If you’ve already fallen in love with this recipe (and who could blame you?), there are countless ways to change it up and keep things fresh. For example, you can fold in a cup of chocolate chips for an extra-rich bite, or swirl in a layer of peanut butter or Nutella before baking. Want a mocha twist? Replace half the boiling water with hot coffee—it will enhance the chocolate flavor without making the cake taste like coffee.

For a fruity variation, try adding a cup of chopped cherries, raspberries, or even orange zest. Chocolate pairs beautifully with fruit, and a hint of citrus or berry can take the flavor profile to a new level. You can also use this same batter to make cupcakes; just reduce the baking time to 18–22 minutes and fill liners 2/3 full. Top with cream cheese frosting, chocolate buttercream, or even a simple dusting of powdered sugar for a more minimalist look.

Final Thoughts: Why This One-Bowl Chocolate Cake Is a Must-Bake

At the end of the day, this one-bowl chocolate cake is everything a home baker could want: easy, fast, and absolutely delicious. It’s the kind of recipe that becomes a staple in your kitchen, the one you turn to when you want to impress without stressing out. Its simplicity makes it accessible to beginners, while its flavor and adaptability keep experienced bakers coming back again and again.

Not only is it a time-saver, but it’s also the kind of dessert that brings people together. There’s something about a homemade chocolate cake that sparks joy and nostalgia—whether it’s the smell wafting through your kitchen, the sight of a perfectly frosted slice, or that very first bite. With just one bowl and a handful of pantry staples, you can create a dessert that feels like a celebration every single time.

So, whether you’re baking for a crowd or just treating yourself (because let’s be real—you deserve it), this one-bowl chocolate cake is a tried-and-true recipe you’ll treasure. Bookmark it, print it out, or pin it to your favorite recipe board, because once you make it, there’s no going back.

One Bowl Chocolate Cake Recipe – Moist, Easy & Delicious

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• Author: Johnny

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Ingredients

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To prepare this delectable One-Bowl Chocolate Cake, gather the following ingredients:

• Dry Ingredients:

  • 1 3/4 cups (220g) all-purpose flour​

  • 2 cups (400g) granulated sugar​

  • 3/4 cup (75g) unsweetened cocoa powder​

  • 2 teaspoons baking powder​

  • 1 1/2 teaspoons baking soda​

  • 1 teaspoon salt​

• Wet Ingredients:

  • 2 large eggs, at room temperature​

  • 1 cup (240ml) whole milk​

  • 1/2 cup (120ml) vegetable oil or canola oil​

  • 2 teaspoons pure vanilla extract​

  • 1 cup (240ml) boiling water​

Optional Frosting

For those who wish to add an extra layer of indulgence, consider preparing a simple chocolate ganache:​

• 1 cup (240ml) heavy whipping cream​

• 8 ounces (225g) semisweet chocolate, finely chopped​

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Instructions

1. Preheat the Oven:

   • Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.​

2. Combine Dry Ingredients:

   • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps.​

3. Incorporate Wet Ingredients:

   • Add the eggs, milk, oil, and vanilla extract to the dry mixture. Using a hand mixer or whisk, beat on medium speed until the batter is smooth and well combined, approximately 2 minutes.​

4. Add Boiling Water:

   • Carefully stir in the boiling water. The batter will be thin, but this step contributes to the cake’s moist texture.​

5. Bake the Cake:

   • Evenly distribute the batter between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.​

6. Cool the Layers:

   • Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then, transfer them to wire racks to cool completely before applying any frosting.​

Preparing the Chocolate Ganache (Optional)

1. Heat the Cream:

   • In a small saucepan over medium heat, bring the heavy whipping cream to a simmer. Avoid boiling.​

2. Melt the Chocolate:

   • Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften.​

3. Combine and Cool:

   • Gently stir the mixture until the chocolate is fully melted and the ganache is smooth. Allow it to cool to room temperature, reaching a spreadable consistency.​

4. Frost the Cake:

   • Once the cake layers are completely cooled, spread the ganache over the top and sides of one layer. Place the second layer on top and apply the remaining ganache, ensuring even coverage.