One Bowl Chocolate Cake | Easy Chocolate Cake

Coming to today’s post… My quest for chocolate cake never ends. But if you ask me which is the chocolate cake that I have made the most number of times, then it is this one! Yeah, I should’ve shared it long back on the blog, but each time I bake it, either the pictures turn out lousy or the cake vanishes. 😉 This is my adaptation of the world famous Hersheys Chocolate Cake. The beauty of this recipe is that all you need is a big bowl, a whisk and a spatula, and of course the measuring cups and spoons. 😉 It is that easy, and not only that, adaptable to your likes.

Can you see the moistness of the cake in the below picture? It is melt-in-mouth to say the least, just like how a chocolate cake should be. I like having this cake warm, so I don’t even wait for it to cool. 😀 Whenever my kids want chocolate cake or we have quick guests, then I end up baking this. You can even make it in the microwave, by just “baking” it between 5 to 7 minutes, by giving it some rest of 2 minutes to check its readiness. Even though you may do a chocolate glaze for the cake, it is not required for this cake.

There is one thing I have experimented for this – you can use normal water, warm water or boiled water in this recipe, however the best texture comes from boiled water. It makes the cake super moist. I won’t say the other options are bad, but it tasted the best with boiled water. Off to the recipe…

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One Bowl Chocolate Cake | Easy Chocolate Cake

Course Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• 1 cup all purpose flour
• 1/2 cup cocoa powder I used Hersheys
• 1/2 cup brown sugar add more for sweetness
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup oil
• 1 tsp vanilla essence
• 1/2 cup boiling water refer notes
• 1 tsp instant coffee powder optional

Instructions

• Preheat oven to 170 degrees. Grease and flour a bundt pan very well.
• Add all the dry ingredients - from flour to salt - in a bowl and whisk well.
• Make a hole in the center. Break in the egg, add the milk, oil and vanilla essence. Whisk till the mixture is well combined.
• Add the coffee if using to the boiling water and add into the cake batter. Give it a gentle mix. The batter will be runny.
• Pour into the prepared pan and bake for 35 minutes, till skewer comes out clean.
• Cool in the pan for 10 minutes. Carefully invert onto a cooling rack and cool completely. Slice and serve!

Notes

The brown sugar gives the cake a really dark color and a nice flavor. You can use normal sugar in its place.
You can skip the coffee but coffee ups the flavor of the chocolate cake, so it is highly recommended.
Instead of boiling water, you can use warm water as well. However, I preferred the texture of the cake with boiling water than warm - it was much softer.
You can bake in a normal round pan or even a loaf pan. Bake for around 40 to 45 minutes till done.

I have even baked muffins off this recipe for my elder one’s madrassa party and they turn amazingly well. Since it rises quite well, make sure  you fill the muffin cups only till 2/3. The recipe makes approximately 12 muffins. I was sorting out my pictures and realized that this was exactly the same recipe as above… God, got saved from the embarrassment of posting it twice! 😀

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Looking for an eggless version? This one is the best that I have tried so far… 🙂