One-Bowl Chocolate Cake: Effortless Decadence You’ll Love (With Nutrition & FAQs!)
Craving a rich, moist chocolate cake but dreading the cleanup? Look no further! This One-Bowl Chocolate Cake recipe is your answer. It’s incredibly easy to make, requires minimal cleanup, and delivers a deeply satisfying chocolate experience. Perfect for birthdays, celebrations, or simply a sweet treat on a cozy evening.
The Magic of One-Bowl Baking
The beauty of this recipe lies in its simplicity. No need for multiple bowls or complicated steps. Just mix everything in one bowl, bake, and enjoy! This method is ideal for busy bakers or anyone who appreciates a stress-free baking experience.
Ingredients:
- 2 cups white sugar1
- 1 ¾ cups all-purpose flour2
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C).3 Grease and flour a 9×13 inch baking pan (or two 9-inch round cake pans).
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until combined, then increase to medium speed and beat for 2 minutes.
- Stir in Boiling Water: Carefully stir in the boiling water. The batter will be thin.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.4
- Cool and Frost: Let the cake cool completely in the pan before frosting with your favorite chocolate frosting.
Nutrition Information (Approximate Values Per Serving – 1/12th of cake):
| Nutrient | Amount (Approx.) |
| Calories | 350-400 |
| Total Fat | 15-20g |
| Saturated Fat | 3-5g |
| Cholesterol | 40-50mg |
| Sodium | 300-350mg |
| Total Carbohydrate | 50-60g |
| Dietary Fiber | 2-3g |
| Sugars | 35-40g |
| Protein | 5-6g |
Note: These values are estimates and can vary based on ingredient brands and serving size.
FAQs :
- “Can I use a different type of oil?”
- Yes, you can substitute melted butter or coconut oil for vegetable oil.5 However, vegetable oil provides a neutral flavor and keeps the cake moist.
- “Can I use a different type of flour?”
- All-purpose flour is recommended for this recipe. If you use cake flour, the cake will be softer. If you use whole wheat flour, the texture will be denser.
- “Can I make this cake gluten-free?”
- Yes, you can use a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or guar gum for proper binding.
- “Why do I add boiling water?”
- The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor. It also makes the batter thinner, resulting in a moist cake.
- “How do I prevent my cake from sticking to the pan?”
- Grease and flour the pan thoroughly. You can also use parchment paper to line the bottom of the pan.
- “Can I freeze this cake?”
- Yes, you can freeze this cake. Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
Expert Baking Tips:
- For an extra rich chocolate flavor, use Dutch-processed cocoa powder.
- Don’t overmix the batter once you add the boiling water.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Add chocolate chips into the batter for extra chocolate chunks.
- For a deeper flavor, you can replace the milk with buttermilk.