One-Bowl Chocolate Cake — Photo:
Photographer: Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Active Time:

35 mins

Total Time:

2 hrs 10 mins

Servings:

We're not afraid to say it: This one-bowl chocolate cake is the ultimate chocolate cake. It's moist, tender, and just like you want when you dream of a rich slice of chocolate cake.

The cake comes together in one bowl, which cuts down on dirty dishes, but also makes it simplified. No unnecessary steps here. You'll combine dry ingredients, then the wet, then it's all finished with a bit of hot water to get the right texture and tender rise. Even if you aren't a fan of espresso, don't skip it. This ingredient intensifies the chocolate flavor of the final cake without overpowering it.

You can serve the cake—it makes enough for two nine-inch rounds—with any of your favorite frosting recipes. However, we really love this whipped chocolate ganache frosting. Yes, it's a bit more involved than some other frostings, but you won't regret the time it takes.

The trick is to get the frosting to just the right consistency over the ice bath—you want it firm enough it won't squish out the sides of the cake when you're frosting it, but you also want it soft enough it swoops and smoothes easily over the cake layers. This just takes some time and patience.

As soon as it's beautifully whipped, pull it off the ice bath. Otherwise, it'll get too hard and be nearly impossible to spread. But no worries if that happens—just let it sit on the counter a bit to warm up.

You can decorate this cake any way you want. For an elegant presentation, consider white, dark, or milk chocolate curls all over the top. No one will know this one-bowl cake is super simple and comes together with very little effort.

This chocolate cake is best served at room temperature so the whipped chocolate ganache frosting will melt in your mouth.

The cake can sit at room temperature, covered, for up to five days—if it makes it that long.

Ingredients

Cake

Cooking spray
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa (such as Hershey’s)
1 tsp. instant espresso granules
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. table salt
2 large eggs, at room temperature
3/4 cup sour cream
1/2 cup canola oil
1/2 cup whole buttermilk
2 tsp. vanilla extract
1/2 cup hot water

Frosting

1 1/2 cups heavy whipping cream
1 cup granulated sugar
2 (4-oz.) 100% cacao unsweetened chocolate baking bars, chopped (1 1/2 cups) (such as Baker’s)
3/4 cup (6 oz.) unsalted butter
2 Tbsp. vanilla extract
1/8 tsp. salt

Directions

Gather ingredients:

Photographer: Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Prepare oven and pans:

Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper, and spray parchment with cooking spray. Set aside.

Photographer: Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Prepare the Cake:

Whisk together flour, sugar, cocoa, instant espresso, baking soda, baking powder, and salt in a large bowl until combined.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Make a well in center, and add eggs, sour cream, oil, buttermilk, and vanilla; whisk until just combined, about 30 seconds.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Whisk in hot water until just incorporated.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Divide batter evenly between prepared pans (about 2 1/4 cups each).

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Bake and cool cake layers:

Bake in preheated oven until a wooden pick inserted in center of cakes comes out with moist crumbs, 25 to 30 minutes. Let cakes cool in pans on a wire rack for 10 minutes. Remove cake layers from pans; cool completely on wire rack, about 1 hour.
Prepare the Frosting:

Bring cream and sugar to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid reduces to 2 cups, about 6 minutes.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Pour sugar mixture into a medium bowl, and add chocolate, butter, vanilla, and salt.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Let stand, stirring occasionally, until chocolate and butter are melted and mixture is smooth, about 3 minutes.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Cool and whip frosting:

Set bowl of Frosting in a large bowl of ice water.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Using a hand mixer, beat Frosting on medium speed until thick, glossy, and lightened in color, about 3 minutes, scraping down sides and bottom of bowl occasionally.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Build the Cake:

To assemble the Cake, place 1 cake layer, top side down, on a plate or cake stand.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Top with about 1 1/2 cups Frosting, and spread evenly to edges using an offset spatula. Top with second cake layer, top side down. Spread remaining Frosting evenly over top and sides of Cake; decorate as desired.

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall