One Bowl Chocolate Cake
This recipe yields a decadent and moist chocolate cake which can be whipped up in minutes using only one bowl!
Equipment
- 3 nine inch round cake pans
Ingredients
- 4 ½ cups all purpose flour
- 1 cup cocoa powder
- 3 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar
- 1 ½ cups vegetable oil
- 3 cups cold coffee can substitute for water
- 6 teaspoons vanilla extract
- 1/3 cup vinegar
Chocolate-Coffee Frosting
- 1 cup butter room temperature
- 1/2 tablespoon vanilla extract
- 7 cups icing sugar
- 1/2 cup cocoa powder
- 11 tablespoons cold coffee
Regular Chocolate Frosting
- 1 cup butter room temperature
- 1/2 tablespoon vanilla extract
- 7 cups icing sugar
- 1/2 cup cocoa powder
- 11 tablespoons cold milk or milk alternative
Instructions
- Preheat the oven to 375°F. Grease, flour and line three, 9 inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt. Add in both sugars and vegetable oil. Stir until combined.
- Next, mix in the cold coffee or water and vanilla extract. Gently pour the vinegar evenly over the top of the batter and stir until combined.
- Evenly disperse the batter into the prepared pans. Tap the pans on the counter to remove and air bubbles and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Once done, let cool for 10 minutes before transferring to a wire cooling rack. Cool completely before decorating.
For the Frosting
- For either the plain chocolate or chocolate/coffee frosting, whip the butter in a stand mixer until fluffy. Add in the vanilla.
- Gradually sift in the icing sugar, adding in about one cup at a time and stirring until combined in between each new addition. Sift in your cocoa powder.
- Once all of the icing sugar is combined, add in your liquid (coffee for chocolate/coffee frosting and milk for plain chocolate frosting), a tablespoon at a time until you reach the desired consistency. Depending on what consistency you're going for, you may need a few tablespoons more or less of the liquid.
- Decorate and serve! This recipe is good to leave at room temperature for several hours and is best served at room temp, so if you decide to keep it in the fridge, make sure it returns to room temp before serving.
Notes
This recipe freezes beautifully and the cakes can be made weeks (sometimes months) in advance. Simply bake the cakes according to the instructions and cool completely before wrapping in plastic wrap and freezing.
When you're ready to decorate, remove them from the freezer and thaw to room temperature before using.