One Pan Chocolate Cake
User Reviews
5
One Pan Chocolate Cake
Description
The One Pan Chocolate Cake starts by melting unsweetened chocolate with oil directly in the cake pan, then adding sugar, milk, egg, flour, baking soda, salt, and vanilla to form a smooth batter. Chocolate chips sprinkled on top melt during baking to create bursts of sweetness amid a tender, moist cake crumb. Chopped nuts add texture contrast with a mild crunch.
Baked at 350°F for 40-45 minutes, the cake develops a mildly cracked top and stays moist inside, signaled by a toothpick that emerges clean or with a few crumbs. The use of cake (pastry) flour helps achieve a fine crumb and tender bite. Foil shielding after 30 minutes can prevent the cake's top from over-browning during the long bake.
This cake is convenient for making ahead or serving as a simple home dessert. It can be stored covered at room temperature for a few days or refrigerated for longer shelf life, and it freezes well wrapped tightly. Reheating gently brings back softness.
The recipe suggests substituting some all-purpose flour with cornstarch for flakier texture if desired. Sifting ingredients together ensures even mixing and smooth batter.
Ingredients
- ⅓ cup vegetable oil I use sunflower or corn oil
- 2 ounces unsweetened chocolate or good quality dark chocolate
- ¼ cup water
- ½ cup milk 2% or whole milk
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1¼ cup cake flour also known as pastry flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup chocolate chips mini semisweet
- ⅓ cup walnuts coarsely chopped, or hazelnuts or pecans
Instructions
- Pre-heat oven to 350F / 180C. Lightly spray an 8 inch round or square cake pan.
- In the cake pan add the oil and chocolate, heat in the oven for 2-3 minutes.
- Carefully remove the hot pan from the oven and add the sugar, water, milk, egg, flour, salt, baking soda and vanilla. Beat together with a fork or small whisk for approximately 2 minutes or until combined well.
- Spread the batter evenly in the pan. Sprinkle the chocolate chips on top and then the nuts. Bake for approximately 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached, after 30 minutes tent the cake with foil so it doesn't brown too much on top. Cool in the pan, then serve. Enjoy!
Notes
- Replace two tablespoons of all-purpose flour with cornstarch per cup of flour for a finer crumb.
- Sift flour and cornstarch together multiple times to ensure even mixing and avoid lumps.
- Store the cake covered at room temperature up to 2–3 days or in the fridge for up to one week.
- Freeze the fully cooled cake wrapped in plastic and foil for up to 3 months; thaw slowly in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 204mg | 9% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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