Perfect One Bowl Chocolate Cake
This extra moist chocolate cake is fool proof and so delicious! It's made in one bowl and frosted with a super fudgy chocolate buttercream. Garnish with fresh fruit if you like. Regardless of how you serve it, others will fall in love with one bite. It is one of my most requested recipes. Especially for birthdays or large events.
Servings: 12 slices
Equipment
Ingredients
Cake
- 2 cup all purpose unbleached organic flour
- 2 cup organic cane sugar
- ¾ cup organic cocoa powder natural or dark
- 2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 eggs room temperature
- 1 cup room temperature buttermilk or kefir
- 1 cup avocado oil or extra virgin olive oil and or unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup hot espresso or boiling water
Fudge Frosting
- ½ cup salted butter softened
- ⅔ cup organic cocoa powder
- 1 teaspoon pure vanilla extract
- ⅓ cup heavy cream or milk of choice
- 3 cups powdered sugar
Garnish
- 8-10 oz Freshly washed and diced organic strawberries optional
Instructions
Cake
- Start by preheating the oven to 300 degrees Fahrenheit.
- Then grease and flour a 9x13 pan and set aside.
- Now, in a large mixing bowl add dry ingredients and mix until combined.
- Next add buttermilk, eggs, avocado oil and vanilla extract to the dry ingredients and mix together using a whisk until just combined.
- Pour 1 cup of hot espresso or boiling water into the cake batter and mix slow but fast until the batter is smooth and silky to avoid scrambling any eggs.
- Transfer the cake batter to the greased 9x13 pan and place into the preheated oven at 300 degrees Fahrenheit for 35 to 40 minutes or until the center is cooked and a toothpick can be inserted and comes out clean with only a few crumbs.
- Cool the baked cake before frosting.
Frosting
- Once the cake has cooled prepare the frosting by adding the butter to a medium sized sauce pan and melt over medium heat and then add the melted butter into a large mixing bowl.
- Begin to sift in the cocoa powder into the butter and then mix in using a hand mixer on low until combined.
- Now add in the vanilla extract a splash of the cream and 1 cup of powdered sugar. Mix until smooth.
- Continue to add in another cup of powdered sugar and another splash of cream and mix until smooth. Do this one more time until all the powdered sugar and cream have been used and the frosting is a spreading consistency.
- Frost the cake, cut a slice and and a scoop of freshly chopped strawberries to enjoy.
Notes
For Cupcakes: Make the batter as directed but instead of pouring it into a 9x13 pan, line two muffin tins with parchment paper cupcake liners. Enough for 24 cupcakes. Place about a 1/4 cup of batter in each liner and bake the cupcakes at 300 degrees Fahrenheit for 18-22 minutes just until a toothpick can be inserted and comes out mostly clean with a few crumbs. Cool the cupcakes completely and then frost.
For a two tiered cake: Pour the batter equally into two 8 or 9 in cake pans that have been lined with parchment paper and have been greased and floured. Bake the cakes at 300 degrees Fahrenheit for 30-35 minutes until a toothpick can be inserted and comes out mostly clean with a few crumbs. Let the cakes cool completely before removing from the pans and assembling on a cake stand with frosting. Add a little frosting to the cake stand, then the first cake layer and add about 1/2 cup of frosting to that. Spread the frosting using an offset spatula. Next add the second layer of cake on top and begin to frost the top and the sides of the whole cake. Place the cake in the refrigerator if you need the frosting to set before serving. The frosting can melt if the room is too warm.
For a Sheet Pan Cake: Make the batter as instructed and pour into a 18x13 baking sheet pan that has been greased and floured. Bake the cake at 300 degrees Fahrenheit for 22-35 minutes or until a toothpick has been inserted and comes out mostly clean with a few crumbs. Let the cake cool completely and the frost using an offset spatula. Enjoy!
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