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One Bowl Chocolate Cake
5 from 27 votes

One Bowl Chocolate Cake

This One Bowl Chocolate Cake is a moist chocolate sheet cake made with a rich cocoa batter enhanced by instant espresso powder. The batter is easy to mix with basic pantry ingredients, yielding a tender crumb and deep chocolate flavor. It is topped with a creamy, fudge-y chocolate frosting made from butter, powdered sugar, melted chocolate, sour cream, and vanilla.

Prep Time
15 mins
Cook Time
35 mins
Decorating
15 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 483 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat your oven to 350 degrees F. Grease and line a 9x13-inch rectangular cake pan with parchment paper.
  2. 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.
  3. 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!
  4. 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:
  1. 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:
  1. 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.
  2. Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
  3. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 483

% 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.