Fudgy One Bowl Chocolate Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
24 servings
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Calories
142 kcal
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Cuisine
North American, American
Fudgy One Bowl Chocolate Cake
Description
This chocolate cake recipe blends dry ingredients including flour, sugar, cocoa powder, baking powder, baking soda, and salt in a single bowl, prioritizing ease of preparation. Melted butter and cream cheese are combined to add fat and moisture, while vinegar and vanilla bring acidity and aroma.
Hot brewed coffee is added gradually to intensify the chocolate flavor, resulting in a batter that bakes into a cake with a moist, tender crumb and slightly fudgy center. The baked cake is springy to the touch and does not require milk.
The cake is typically frosted with a chocolate buttercream that complements the deep chocolate notes. It’s suitable for pan sizes ranging from 8-inch rounds to a 9x13 inch sheet, with baking times adjusted accordingly.
Weighing dry ingredients directly into the wet mixture simplifies preparation and reduces dishwashing. The cake maintains good texture without the addition of milk, and the recipe was revised to exclude it. The cocoa powder measured by weight ensures accuracy.
Ingredients
Dry Ingredients
- 7 oz all-purpose flour
- 10.6 oz white sugar 1 ½ cups
- 2.7 oz Dutch process 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 butter melted (½ cup butter, unsalted
- 4 oz cream cheese
- ½ tbsp apple cider vinegar or white wine / red wine vinegar
- 2 egg
- 1 tsp vanilla extract
- ¾ cup coffee hot brewed
Chocolate Buttercream Frosting
- 1 recipe buttercream frosting chocolate
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
- Weighing dry ingredients directly into the bowl simplifies tasks and improves accuracy.
- Bake times vary by pan size: approximately 27 minutes for 9x13 inch pans, 20 to 25 minutes for two 8-inch pans, and 30 to 35 minutes if doubling for three 8-inch layers.
- Use Dutch process cocoa powder measured by weight for best consistency.
- This recipe no longer requires milk; coffee enhances the chocolate flavor and moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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