One Bowl Chocolate Cake
(Moist, Rich & Foolproof)
A good chocolate cake does not need to be complicated, and this One Bowl Chocolate Cake proves it. Everything comes together in a single bowl with simple pantry ingredients, minimal cleanup, and consistently excellent results. The texture is soft and tender, the crumb is moist, and the chocolate flavor is deep without being heavy. Hot water or coffee blooms the cocoa powder, giving the cake a richer taste that feels bakery-quality while still being easy enough for everyday baking. This recipe is ideal for birthdays, casual desserts, or anytime you want a reliable chocolate cake without extra steps.
Prep time: 15 minutes
Bake time: 30 to 35 minutes
Cooling time: 20 minutes
Total time: About 1 hour 10 minutes
Serves: 10 to 12 slices
Ingredients
Dry Ingredients
All-purpose flour: 1¾ cups (220 g)
Dutch-processed or unsweetened cocoa powder: ¾ cup (75 g)
Baking powder: 1 teaspoon
Baking soda: 1½ teaspoons
Salt: ½ teaspoon
Granulated sugar: 1 cup (200 g)
Brown sugar (packed): ½ cup (100 g)
Wet Ingredients
Large eggs: 2 (room temperature)
Milk or buttermilk: 1 cup (240 ml)
Unsalted butter, melted and cooled (or neutral oil): ½ cup (120 ml)
Vanilla extract: 2 teaspoons
Hot water or hot coffee: 1 cup (240 ml)
Optional Add-ins
Dark chocolate chips: ¾ cup (130 g)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or square pan with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
Add the eggs, milk or buttermilk, melted butter (or oil), and vanilla extract to the dry ingredients.
Whisk until the batter is smooth and mostly lump-free. Do not overmix.
Slowly pour in the hot water or coffee, whisking gently until fully incorporated. The batter will be thin.
Fold in chocolate chips if using.
Pour the batter into the prepared pan and tap gently to remove air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow the cake to cool in the pan for 15 to 20 minutes.
Turn out onto a wire rack to cool completely before slicing or frosting.
Tips
Use room-temperature eggs for a smoother batter.
Hot coffee enhances chocolate flavor but does not make the cake taste like coffee.
The batter will be thin; this is normal and results in a moist cake.
Sift cocoa powder if it is lumpy.
Do not overbake, as chocolate cake dries quickly.
Line the pan with parchment for easy removal.
Use Dutch-processed cocoa for a deeper, smoother chocolate taste.
Let the cake cool fully before frosting to avoid melting.
Measure flour correctly by spooning and leveling.
A metal pan gives more even baking than glass.
Variations
Add espresso powder (1 teaspoon) for deeper chocolate flavor.
Use oil instead of butter for an extra-moist texture.
Turn it into a layer cake by doubling the recipe.
Add chopped walnuts or pecans for crunch.
Make it dairy-free with plant milk and oil.
Replace half the hot water with brewed espresso.
Add orange zest for a chocolate-orange twist.
Bake as cupcakes, reducing bake time to 18 to 20 minutes.
Swirl peanut butter or Nutella into the batter before baking.
Dust with powdered sugar for a simple finish.
Q&A
Can I make this cake ahead of time?
Yes, it keeps well for two days at room temperature or four days refrigerated.
Why is the batter so thin?
The hot liquid loosens the batter and creates a moist crumb.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to two months.
Do I need a mixer?
No, a whisk and bowl are enough.
Can I use only white sugar?
Yes, but brown sugar adds moisture and depth.
Is coffee necessary?
No, hot water works perfectly.
How do I know it is done?
A toothpick should come out with a few moist crumbs.
Can I use whole wheat flour?
Yes, substitute up to half for best texture.
What frosting pairs best?
Chocolate ganache, buttercream, or cream cheese frosting.
Why did my cake sink slightly?
Overmixing or opening the oven too early can cause sinking.
Nutrition
(Approximate per slice)
Calories: 330
Protein: 6 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 3 g
Conclusion
This One Bowl Chocolate Cake is proof that great baking does not need extra dishes or complicated steps. With clear measurements, simple mixing, and rich chocolate flavor, it delivers consistent results every time. Whether served plain, dusted with sugar, or topped with frosting, it is the kind of recipe you return to again and again because it simply works.