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Special One-Bowl Chocolate Cake

Really easy to make with cupboard staples, this cake is feather light, always moist, and surprisingly, intensely chocolate. Make in one layer or two slightly smaller layers and fill with the simple chocolate buttercream.
Prep Time10 mins
Cook Time20 mins

Equipment

  • one 9-inch (23 cm) round cake pan or two 7-inch (18 cm) round cake pans

Ingredients

  • 1-1/4 cups flour 175 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • scant 3/4 cup granulated sugar 150 grams
  • 3/4 teaspoon ground cinnamon
  • 2 large eggs
  • 2/3 cup warm milk 150 ml
  • 2/3 cup vegetable oil 150 ml
  • 1 teaspoon pure vanilla extract
  • powdered/icing/confectioner's sugar for serving
  • 6 ounces powdered/icing/confectioner's sugar 175 grams
  • 3-1/2 tablespoons unsalted butter, softened to room temperature 50 grams
  • 2 tablespoons unsweetened cocoa powder 25 grams
  • 2 tablespoons very hot water or prepared coffee

Instructions

  • For the cake :
    Preheat the oven to 325°F (170°C). Oil and line with parchment paper either one 9-inch (23 cm) round cake pan or two 7-inch (18 cm) round cake pans.
  • Put the flour, baking powder, baking soda, cocoa powder, sugar, and cinnamon in a large mixing bowl and whisk to blend.
  • In a separate mixing bowl or a large liquid measuring cup, whisk together the warm milk, the oil, eggs and vanilla until the eggs are well blended.
  • Now it is a question of pouring the wet ingredients into the dry and blending well either with a whisk or a wooden spoon, although I prefer using a whisk. Make a well in the center of the dry ingredients. For a smooth, lump-free batter, pour about a quarter of the liquid ingredients into the well, and with small, brisk circular movements, whisk with just enough of the dry until you have a thick, smooth, lump-free batter in the center. Add some more of the liquid, pull in a bit more of the dry, and briskly whisk again until your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid and give it a go.
  • Pour the batter into your prepared pan(s) and bake for about 30 minutes for one 9-inch round pan and about 20 minutes for two 7-inch round layer pans, depending on your oven, until the center of your cake or layers is just firm to the touch, completely cooked through. The cake should start to pull away from the sides of the pan just after it is removed from the oven.
  • Remove to racks, let cool for about 10 minutes, then slide a sharp knife blade around the edges to loosen, turn the cake out onto racks, peel off the parchment paper, flip back upright and let cool completely.
  • For the chocolate buttercream :
    Using an electric hand mixer, cream the butter and the powdered sugar together. Add the cocoa powder and the hot water and beat, scraping down the sides as necessary, until well blended and fluffy. If the buttercream is too soft to support a cake layer, allow it to chill in the refrigerator until set.
  • If making the layer cake:
    Put one layer of your cake on a cake plate and, using a spatula, spread thickly with the filling. Place the other layer on top of the filling and sprinkle the top liberally with powdered sugar. Using the spatula eat any remaining frosting left in the bowl.