Servings
Font
Back
Fudgy One Bowl Chocolate Cake
5 from 22 votes

Fudgy One Bowl Chocolate Cake

The Fudgy One Bowl Chocolate Cake is a rich, moist dessert combining Dutch process cocoa, melted butter, and cream cheese into a smooth batter. Coffee adds depth to the chocolate flavor. The cake is baked in a 9x13 inch pan for a tender crumb with a fudgy texture. Finished with chocolate buttercream frosting, it offers an indulgent but streamlined option for chocolate lovers.

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

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

    Cup of Yum
  1. Preheat oven to 325°F. Butter and line a 9 x 13 inch pan.
  2. 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)
  3. Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.
  4. Add the apple cider vinegar, vanilla and eggs and whisk well.
  5. Stream in the hot coffee in a slow stream, into the wet ingredients while whisking.
  6. 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
  7. 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.
  8. 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
  1. Make the chocolate frosting according to the recipe here.
  2. Apply the buttercream frosting on the surface of the cake, using a knife or offset spatula. You can create swirls or a smooth surface.
  3. Optional - cut about 1 - 1 ½ cm off the edges to create clean, sharp edges. This will give the cake nice clean edges.
  4. 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

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%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 142

% 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.