One Bowl Chocolate Cake
User Reviews
5
One Bowl Chocolate Cake
Description
The cake combines all its dry ingredients—flour, sugars, cocoa powder, instant espresso, baking soda, baking powder, and salt—in one bowl, simplifying preparation. Eggs, buttermilk, warm water, olive oil, and vanilla extract are added next, producing a thin, pourable batter. Baking in a greased and parchment-lined 9x13-inch pan results in a soft, tender cake once cooled.
The accompanying frosting is a rich blend of room-temperature butter beaten with powdered sugar until smooth, then combined with melted dark or semi-sweet chocolate, sour cream, and vanilla extract. This creates a fudge-like texture and glossy finish that contrasts nicely with the cake’s crumb. The recipe recommends inverting the cake for cooling to preserve its lightness and prevent sinking.
This versatile cake suits celebrations or everyday treats. Cake and frosting can be stored in the refrigerator or frozen for longer-term storage, making preparation ahead convenient. Using instant espresso intensifies the chocolate flavor without imparting a coffee taste.
Ingredients
Cake:
- 2 1/4 cup all-purpose flour
- 2 1/4 cup granulated sugar white
- 1 cup cocoa powder
- 1 tablespoon instant espresso
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 egg large
- 1 cup buttermilk
- 1 cup water warm
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
Fudge-y Chocolate Frosting:
- 1 1/2 cups butter at room temperature, unsalted
- 4 cups powdered sugar sifted
- 6 ounces dark chocolate chips melted, or semi-sweet chocolate chips
- 2 tablespoons sour cream or buttermilk or cream
- 1 teaspoon vanilla extract
Instructions
To Make the Cake:
- Preheat your oven to 350 degrees F. Grease and line a 9x13-inch rectangular cake pan with parchment paper.
- In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.
- Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Pour the cake batter into the prepared cake pan and bake for about 25 to 35 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
To Make the Frosting:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth and fluffy, about a minutes. Pour in the chocolate, sour cream and vanilla extract. Beat again until smooth, about 1 minute.
To Frost the Cake:
- Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Sprinkle with a handful of sprinkles.
- Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
- This cake can be wrapped with plastic wrap and kept for up to 4 days at room temperature or in the fridge.
Notes
- Instant espresso powder enhances the chocolate flavor without tasting like coffee.
- Wrap cooled cake tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze up to 3 months.
- Airtight storage in the refrigerator or freezer is recommended for frosting, lasting up to 3 days refrigerated or 3 months frozen.
- Invert the cake after baking to cool on the rack to maintain a light, fluffy texture.
- A 9x13-inch sheet cake pan is ideal for uniform thickness and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 47mg | 16% |
| Sodium | 376mg | 16% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 557IU | 11% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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