The perfect one-bowl chocolate cake recipe that results in the most moist, soft, yet rich chocolate cake that is perfect for pairing with any fillings you like, or to just eat on its own.
There are very few things that are as loved as a good chocolate cake. Whether it’s layered with ganache, filled with buttercream, or just on its own, it’s one of the most delicious and classic desserts to exist. Like really, who can say no to a GOOD chocolate cake?
But that’s the key. It has to be a GOOD chocolate cake. Not just any old crumbly, boring, dry cake. But one that melts in your mouth in rich, chocolatey goodness with every bite. And this recipe gives you exactly that.
So if you’re looking for the perfect chocolate cake recipe that can be eaten on its own or filled and layered with your favorite fillings and toppings, that’s also super easy to make, look no further. Trust me, it’s SO much better than those chocolate cake box mixes!
Let’s get into the details of the recipe.
What makes this chocolate cake SO good?
I know there are hundreds of chocolate cake recipes around, so what makes this one worth trying? My main goal with this recipe was to make sure that it results in a super moist and rich cake that has a strong chocolate flavor, and I tested out many variations of ingredients to give us the best result.
Here’s what makes this cake super moist and chocolatey.
- Buttermilk: This recipe uses buttermilk instead of regular milk. Buttermilk has an acidic component that reacts with the baking soda and the cocoa powder to create an extra-moist cake.
- Oil instead of butter: Using oil in this cake helps create a softer, more moist crumb, and also keeps the cake softer for a longer time. Using butter results in a more crumbly and dense texture.
- Coffee powder: Adding a little coffee powder helps enhance the chocolate flavor and brings out the richness even more, without adding any significant coffee flavor to the cake.
- Brown and white sugar: Using brown sugar along with the regular white sugar in this cake results in a deeper, richer flavor compared to using only white sugar.
- Hot water: Adding hot water to the batter helps bloom the cocoa powder and coffee, which results in a deeper, more intense chocolate flavor in the cake once it’s baked.
Chocolate cake recipe
This chocolate cake is made with a super simple, one-bowl recipe that can be made using only a hand whisk, no equipment needed! It comes together in less than 15 minutes and also stays moist for a long time.
Here are the steps for making this chocolate cake recipe.
- Preheat the oven to 170 degrees Celsius and prepare the cake pan by greasing it with butter and a dusting of flour to avoid sticking.
- In a bowl, add the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt, and give them a quick whisk.
- Add the brown and white sugar, buttermilk*, egg, oil, and vanilla extract and whisk until fully combined.
If you don’t have buttermilk, make a substitute by mixing milk with a spoonful of vinegar and letting it sit for 10 minutes before using.
- Add the boiling water and whisk until fully combined. The batter will be quite thin.
- Pour the batter into the pan and bake until a toothpick comes out clean from the center of the cake. Let it cool completely before using.
The baking time will depend on the size of the pan you are using. A 6-inch cake usually takes 25-30 minutes.
Which pan to use for making this chocolate cake
This recipe makes two 6-inch cake layers, or one 9-inch cake layer. However, you can easily half, double, or even triple the ingredients to create more or less batter according to your preference.
The batter does rise quite a lot while baking, so I recommend filling the cake pans only halfway to avoid spillage.
Now, ready get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
The Best Chocolate Cake
Equipment
- 2 6-inch cake pans or a 9-inch cake pan
- Hand whisk
Ingredients
- 120 grams all-purpose flour
- 40 grams cocoa powder
- 1/2 tsp instant coffee powder
- 1 tsp baking powder
- 3/4 th tsp baking powder
- 1/2 tsp salt
- 100 grams granulated white sugar
- 100 grams packed brown sugar substitute with more white sugar
- 125 ml buttermilk substitute with milk mixed with vinegar
- 60 ml neutral oil
- 1 egg
- 1 tsp vanilla extract
- 125 ml boiling water
Instructions
- Preheat the oven to 170°C and prepare the pan by greasing it well with butter and lightly coating it with flour so the cake releases easily.
- In a bowl, combine the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt.
- Add both sugars along with the buttermilk, egg, oil, and vanilla, then whisk until the mixture is smooth and cohesive.
- Slowly pour in the hot water and whisk again until fully incorporated. Don’t worry if the batter seems runny, that’s exactly how it should be.
- Transfer the batter to the prepared pan and bake for 25-30 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool completely before assembling or decorating.
Notes
- Use buttermilk for the best texture: Buttermilk’s acidity reacts with both the baking soda and cocoa powder, giving the cake an extra-soft, moist crumb. If you don’t have buttermilk on hand, a simple milk-and-vinegar substitute works just as well.
- Don’t swap the oil for butter: Oil is key to keeping this cake tender and moist for days. Butter can make chocolate cakes denser and more crumbly, while oil helps maintain that soft, melt-in-your-mouth texture.
- Coffee enhances chocolate flavor: The coffee powder doesn’t make the cake taste like coffee. Instead, it deepens and intensifies the chocolate flavor, making the cake taste richer and more chocolatey overall.
- Use both brown and white sugar: This combination adds depth and moisture. Brown sugar brings richness and softness, while white sugar keeps the crumb light and balanced.
- Hot water is essential: Adding boiling water helps bloom the cocoa powder and coffee, resulting in a deeper, more intense chocolate flavor once baked.
- Fill pans only halfway: The cake rises significantly in the oven, so filling the pans halfway prevents overflow and ensures even baking.
- Adjust baking time by pan size: Smaller pans will bake faster than larger ones. For reference, a 6-inch cake typically takes 25–30 minutes, but always rely on a toothpick test for doneness.
- Cool completely before frosting or slicing: Letting the cake cool fully helps it set properly and makes layering, filling, or decorating much easier.
Filling options for chocolate cake
As I mentioned earlier, this cake is perfect to eat on its own or to layer with your favorite fillings. While the options are endless, here are some of my favorite fillings and toppings to pair with this chocolate cake.
- Chocolate & Strawberry Cake: Soft, fudgy chocolate cake layers filled with light and creamy whipped cream, a delicious strawberry coulis, and fresh strawberries, topped with chocolate ganache and shavings. It’s the perfect combination of indulgent and fruity.
- Chocolate, Coffee & Caramel Cake: Delicious chocolate cake layers filled with a dalgona coffee whipped cream, and salted caramel sauce
- Chocolate Passionfruit Cake: Delicious, fudgy chocolate cake layers, sweet, toasted meringue, and tart passionfruit curd.
- Twix Mousse Cake: Layers of chocolate cake, caramel sauce, shortbread cookie, and a creamy chocolate mousse topped with a layer of milk chocolate.
- Matilda Cake: The ultimate chocolate cake with fudgy and chocolatey cake layers, a rich dark chocolate ganache filling, and a milk chocolate ganache that’s poured on top for a little drama.
- Ferrero Rocher Mousse Cake: Rich chocolate cake layers, crispy and crunchy hazelnut praline paste, and silky soft chocolate mousse, all covered with a crunchy chocolate shell.
- The Bear Chocolate Cake: Inspired by Marcus’s iconic chocolate cake from The Bear, this rich cake is made with fudgy layers of chocolate cake filled with creamy chocolate mousse, topped with a light and delicious chocolate whipped cream frosting.
- Pull-Up Chocolate Cake: Chocolate cake layers, a crunchy chocolate filling, and a silky smooth chocolate ganache. This is the perfect little surprise for your special someone that takes less than an hour to make!
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
