Let’s make my Easy One Bowl Chocolate Cake
I can without a doubt say, that chocolate cake is definitely a classic! When I think of it, it brings back cozy and comforting memories. It’s the type of cake that always hits the spot! This easy one bowl chocolate cake recipe is perfect for busy people as well. It is really a no fuss dessert and one that yields enough to enjoy for the week. The best part (other than the taste) is that it’s almost mess-free, and who doesn’t love a clean kitchen?! This one bowl recipe reveals a really fluffy and light sponge, that’s honestly quite delicious by itself. I made a dark chocolate ganache that pairs perfectly with it as well. I hope you love this recipe as much as I do. Please leave me a comment or star rating if you try it.
Bon Apetit,
Zorah
Main Ingredients In This Recipe:
This recipe really focuses on using simple and wholesome ingredients, this way the recipe really is very easy to understand and doesn’t require last minute store runs. This recipe uses cake flour as the base, granulated sugar and cocoa powder. I love using Dutch Processed Cocoa Powder, this enhances the flavour and colour of the sponge as well.
What type of tin should I use?
This recipe works best with an 8×8 inch square tin, it is meant to be a flat sheet cake and this size tin is ideal. If you are using a metal tin for this recipe, the oven temperature will alter slightly (165C), so as not to burn the cake. If you use glass or ceramic tins, 176C is the ideal temperature.
One Bowl Chocolate Cake Storage:
I like to frost my cake as soon as it has cooled down, as leaving the ganache for too long will cause it to harden. This can of course be remedied, but if you do frost your cake soon after cooling this is how you store it. Place the cake in an airtight container and leave it at room temperature. The cake will be fresh for up to 5 days. If you don’t intend to eat the cake immediately, you can refrigerate it for up to one week.
Easy One Bowl Chocolate Cake
Course: SweetCuisine: Egypt, AmericanDifficulty: Easy16
servings10
minutes40
minutesThe best one bowl chocolate cake recipe you will ever have! This chocolate cake is flavourful and has a really lovely sponge! The chocolate ganache frosting is light and pairs perfectly with the sponge.
Ingredients
1 cup all purpose flour
1 cup granulated sugar
1/2 cup plus 1 tbsp. cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1 large egg
100g whole milk
1/4 cup plus 1 tbsp. vegetable oil
1 tsp. vanilla essence
1/2 cup warm water (boiled and cooled)
- Ganache
50ml whipping cream
130g 70% dark chocolate
1/2 tsp. vanilla essence
Directions
- Preheat your oven to 175C and prepare an 8×8 inch baking tin, lined with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda and baking powder and whisk to make sure you remove all the lumps.
- Then add in the milk, eggs, vanilla essence, vegetable oil and water.
- Whisk again, to make sure there are very few lumps. If you see some flour pockets try to get rid of them but don’t over whisk the batter.
- Place the batter in your prepared baking tin and bake for 35-40 minutes.
- Use a toothpick to make sure the inside is cooked, remove from the oven and allow to cool in the tin for 15 minutes and them remove from the tin thereafter.
- Ganache
- Heat the whipping cream up on the stove, it should not boil. The edges of the pot should start to simmer, some hot steam will emanate from the cream, then remove from the heat.
- Pour the cream on to the chocolate, preferably break the chocolate up if it is not already chocolate chips.
- Allow the cream to sit on the chocolate for 40-60 seconds, without stirring.
- Then slowly stir making round circles from the middle.
- You will see the ganache coming together.
- At this point add the vanilla essence.
- If you find the ganache a bit too runny, place it is the fridge for 30 minutes, stirring every 5 minutes to make sure it does not harden/seize.
- Spoon onto the cake when the cake is cooled and enjoy.
I absolutely love this recipe! It is the BOMB and I’ve made it several times now. I did not have to make any adjustment to the cream. The frosting and the cake come out perfect everytime.
Thank you so much!!1 🙂
Hello,
I made this cake & frosting today. I have a question about the frosting:
Why was it so liquids? I did what the recipe stated and put it in the fridge and stirred frequently, but it never got to the consistency of frosting, nor did it look like the photo. Was it simply too much cream?
Disappointed
Hi,
I’m so sorry to hear that! I checked the recipe now and there definitely was too much cream in the recipe.
I apologise for that. I have adjusted the recipe to make sure that doesn’t happen again.
This was so easy and delicious! Thanks so much for the great recipe. I just had to adjust the qty of milk, it said a 100g of whole milk but I used 1 cup.
So glad you enjoyed it! Thank you for letting me know about the milk, always good to make adjustments if it suits you 🙂