Fudgy One Bowl Chocolate Cake

Name: Fudgy One Bowl Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24 servings
Ingredients: 7 oz AP flour; 10.6 oz white sugar; 2.7 oz dutch cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 4 oz unsalted butter; 4 oz cream cheese; ½ tbsp apple cider vinegar; 2 eggs; 1 tsp vanilla extract; ¾ cup hot brewed coffee; 1 recipe Chocolate buttercream frosting

User Reviews

5.0

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
24 servings
Calories
142 kcal
Course
Dessert, Cake
Cuisine
North American, American

Fudgy One Bowl Chocolate Cake

Ursula Nguyen

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The Best One Bowl Chocolate Sheet Cake - A deliciously fudgy chocolate sheet cake that is so easy to make. Top it with a creamy chocolate buttercream frosting. EASY - This recipe is very easy for beginners and will give fool proof results! It's also a quick cake to make and a great snacking cake too. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric measurements by using the toggle button under the ingredients list.

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Ingredients

Servings

Dry Ingredients

7 oz AP flour
10.6 oz white sugar 1 ½ cups
2.7 oz dutch cocoa powder sifted (please see notes about cup measurements)
1 tsp baking powder
1 tsp baking soda
½ tsp salt I used sea salt. Use slightly more if you’re using kosher salt.

Wet Ingredients

4 oz unsalted butter melted (½ cup butter)
4 oz cream cheese
½ tbsp apple cider vinegar or white wine / red wine vinegar
2 eggs
1 tsp vanilla extract
¾ cup hot brewed coffee

Chocolate Buttercream Frosting

1 recipe Chocolate buttercream frosting

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Instructions

Preheat oven to 325°F. Butter and line a 9 x 13 inch pan.
Combine all the dry ingredients in a bowl. With a hand whisk, mix the dry ingredients to make sure there are no lumps. (see notes on how to make this a one bowl cake - by using a weighing scale)
Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.
Add the apple cider vinegar, vanilla and eggs and whisk well.
Stream in the hot coffee in a slow stream, into the wet ingredients while whisking.
Use a whisk to combine the wet ingredients with the dry ingredients, until all the dry ingredients are moistened and there are no lumps. Be gently with the batter as you don't want to overwork the batter either
Pour the batter into the prepared pan, and bake for 25 - 30 minutes (it's usually about 27 minutes for me), until the cake is springy to the touch in the middle. Try not to open the oven door until the first 20 minutes have passed.
Remove the cake from the oven, and let it cool down. Carefully flip the cake out of the pan and then remove the parchment paper. Then carefully turn the cake out onto the serving plate, so that the shiny side is facing up.

Chocolate Buttercream Frosting

Make the chocolate frosting according to the recipe here.
Apply the buttercream frosting on the surface of the cake, using a knife or offset spatula. You can create swirls or a smooth surface.
Optional - cut about 1 - 1 ½ cm off the edges to create clean, sharp edges. This will give the cake nice clean edges.
Top the cake with funfetti, chocolate sprinkles and / or chocolate shavings.

Notes

Combine the wet ingredients in a large bowl (that would be the final bowl).
Place this bowl on a weighing scale, and weigh in each of the dry ingredients, starting with the sugar and ending with the leavening agents. Make sure to "tare" between each ingredient. You can also place your sifter in the bowl if you need to sift the ingredients in.
Now you can stir the cake batter well until smooth.
If you're using 2 x 8 inch pans - bake the cake for 20 to 25 minutes until the cake is just springy to the touch in the middle.
If you're doubling the recipe for 3 x 8 inch cake layers - bake the cake for 30 to 35 minutes, until the cake is just springy to the touch in the middle.
1 cup Callebaut cocoa powder = 4.2 oz / 120 g
1 cup Dutch cocoa powder = 3.5 oz / 100 g
The recipe was updated slightly in 2019. It no longer requires milk in the recipe.
The recipe was updated slightly in 2019. It no longer requires milk in the recipe.

Nutrition Information

Show Details

Serving 1unfrosted cake piece Calories 142kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 29mg (10%) Sodium 116mg (5%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 201IU (4%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 142 kcal

% Daily Value*

Serving	1unfrosted cake piece
Calories	142kcal	7%
Carbohydrates	21g	7%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	29mg	10%
Sodium	116mg	5%
Potassium	96mg	2%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	201IU	4%
Calcium	23mg	2%
Iron	1mg	6%