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One Bowl Moist Chocolate Cake

One Bowl Moist Chocolate Cake That's Irresistibly Delicious

Experience the indulgence of One Bowl Moist Chocolate Cake, a rich and fudgy dessert made effortlessly in one bowl.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Milk Substitute with buttermilk for richer flavor or non-dairy milk like oat milk.
  • 1 tbsp White Vinegar Creates a homemade buttermilk when combined with milk; lemon juice can be substituted.
  • 1/2 cup Canola Oil Vegetable oil is a good alternative.
  • 2 Eggs Always use room temperature eggs for best results.
  • 1 cup Brown Sugar Can be swapped with white sugar for a lighter taste.
  • 1/2 cup Caster Sugar Granulated sugar works but may alter the texture slightly.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour can be used at a 1:1 ratio.
  • 1/2 cup Unsweetened Cocoa Powder Opt for Dutch-process cocoa for a different taste.
  • 2 tsps Baking Powder Ensure it’s fresh for optimal results.
  • 1 tsp Salt No substitutions are recommended.
  • 1 cup Boiling Coffee/Water Just using boiling water is also acceptable.

Equipment

  • Mixing bowl
  • Whisk
  • Sifter
  • 8-inch cake tin
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) for a fan/convection setting, or 180°C (355°F) for a standard oven. Grease and line an 8-inch cake tin with parchment paper.
  2. In a large mixing bowl, combine the milk and white vinegar, letting it sit for about 5-10 minutes.
  3. Whisk together the thickened milk mixture, canola oil, room temperature eggs, brown sugar, and caster sugar until smooth.
  4. Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and salt into the wet mixture. Fold gently until fully combined.
  5. Stir in the boiling coffee or water until smooth and well-combined.
  6. Pour the batter into the prepared tin and bake for 55-60 minutes, checking the doneness at the 45-minute mark.
  7. Allow the cake to cool in the tin for about 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gCalcium: 5mgIron: 10mg

Notes

For the best results, ensure all ingredients are at room temperature and do not skip the boiling liquid, as it enhances the chocolate flavor.

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