Why You’ll Love This Recipe

Simplicity: Utilizing just one bowl, this recipe streamlines the baking process, perfect for both beginners and seasoned bakers.
Rich Flavor: Incorporating hot black coffee intensifies the chocolate taste, delivering a deep and luscious flavor profile.
Moist Texture: The combination of vegetable oil and milk ensures a moist and tender crumb that stays soft for days.
Versatility: Ideal for any occasion, from casual gatherings to special celebrations, this cake is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Large eggs
Milk
Vegetable oil (or any neutral-flavored oil)
Pure vanilla extract (optional)
Hot black coffee

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Incorporate Wet Ingredients: Create a well in the center of the dry ingredients. Add eggs, milk, vegetable oil, and vanilla extract (if using). Whisk until the mixture is smooth and free of lumps.
Add Hot Coffee: Pour in the hot black coffee and stir until the batter is well combined. The batter will be thin, which is ideal for a moist cake.
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes. Then, remove from pans and let them cool completely on a wire rack before frosting.

Servings and Timing

Servings: This recipe yields approximately 12 servings.
Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Total Time: Approximately 45 minutes

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free all-purpose baking mix to make this cake suitable for gluten-sensitive individuals.
Dairy-Free Version: Replace milk with almond milk or another plant-based milk alternative.
Enhanced Chocolate Flavor: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate taste.
Frosting Alternatives: Instead of the traditional chocolate frosting, consider topping the cake with cream cheese frosting or a light dusting of powdered sugar for a different flavor profile.

Storage/Reheating

Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Reheating: To enjoy a warm slice, microwave individual pieces for 10-15 seconds.

FAQs

What makes this chocolate cake so moist?

The combination of vegetable oil, milk, and hot coffee contributes to the cake’s moist and tender texture.

Can I use a different size cake pan?

Yes, you can use different pan sizes, but adjust the baking time accordingly. For example, a 9×13-inch pan may require 35-40 minutes of baking.

Is the coffee necessary?

While coffee enhances the chocolate flavor, you can substitute it with hot water if preferred.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance, wrap them tightly, and store them at room temperature or freeze until needed.

What type of cocoa powder is best?

Unsweetened natural cocoa powder is recommended for this recipe.

How can I prevent the cake from sticking to the pan?

Grease the pans thoroughly and line the bottoms with parchment paper to ensure easy release.

Can I halve the recipe?

Yes, you can halve the ingredients to make a single layer cake.

What frosting pairs well with this cake?

A rich chocolate fudge frosting complements this cake perfectly, but feel free to experiment with other flavors like vanilla or raspberry.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I add mix-ins to the batter?

Yes, you can fold in chocolate chips, nuts, or dried fruits for added texture and flavor.

Conclusion

This decadent one-bowl chocolate cake is a delightful treat that’s both easy to prepare and sure to satisfy any chocolate craving. With its

Decadent One-Bowl Chocolate Cake Recipe

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Indulge in this tender and moist chocolate cake, featuring layers of outrageously soft cake made from scratch and a rich, fudgy chocolate frosting. This one-bowl recipe is a dream dessert for chocolate lovers and surprisingly easy to make.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the cake pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust the sides with cocoa powder.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients: Make a well in the center of the dry ingredients and add eggs, milk, vegetable oil, and vanilla extract. Whisk until the batter is smooth and thick.
Incorporate coffee: Pour the hot coffee into the batter and whisk until well combined. The batter will be thin.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the cocoa powder, powdered sugar, salt, and vanilla extract, mixing on low speed. Add milk as needed to achieve a spreadable consistency. Increase the mixer speed to medium-high and whip until light and fluffy.
Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Notes

Using hot black coffee enhances the chocolate flavor without imparting a coffee taste.
For optimal texture, ensure all ingredients are at room temperature before mixing.
Store the frosted cake in the refrigerator for up to 5 days. Allow it to sit at room temperature for about 30 minutes before serving to soften.