Enjoy this simple and delicious one-bowl Chocolate Cake recipe. This is a super moist, soft, and tender cake with intense chocolate flavor. You’ll definitely like this melt-in-your-mouth texture. Topped with chocolate frosting, this Super Moist Chocolate Cake is perfect for chocolate lovers. With minimal effort, you’ll have an incredible cake in less than an hour.
Make Ahead Instructions
You can make this cake a day ahead to save your time. When the cake is done baking, let it cool completely. Then, cover with a plastic wrap and store at room temperature. When ready to serve, prepare the chocolate frosting, and pour over the cake. Then, slice and serve.
Recipe Variations for One Bowl Chocolate Cake:
- Boost the Chocolate Flavor: Use 1/2 cup of black brewed coffee instead of boiling water for a richer flavor.
- Add Chocolate Chips: You can also add 1/2 cup of chocolate chip, chopped nuts, or dried fruits.
- Dairy-Free Option: Use the same amount of dairy-free milk instead of whole milk.
- Sugar Reduction: If you want to make this chocolate cake less sweet, you can reduce the amount of sugar to 1/4 cup. The texture of the chocolate cake may change.
Store Chocolate Cake
Place leftovers in a single layer in an airtight container. Store at room temperature for up to 5 days.
Freeze Chocolate Cake
I recommend freezing this chocolate cake unfrosted. Bake the cake and let it cool completely. Then, wrap it tightly with plastic wrap and place it in a large freezer-safe bag.
Store in a freezer for up to 3 months. Let it thaw in the refrigerator overnight. Then, prepare the chocolate frosting and pour it over the defrosted chocolate cake.
Super Moist Chocolate Cake Recipe
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large eggs, room temperature
- ½ cup whole milk, room temperature
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- ½ cup boiling water
For the Chocolate Frosting:
- ¼ cup unsalted butter
- 1 ¼ cups powdered sugar
- 3 tbsp whole milk, room temperature
- ¼ cup unsweetened cocoa powder
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, or grease with non-stick cooking spray.
- In a large mixing bowl, using a hand whisk, mix together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add egg, milk, vegetable oil, and vanilla extract. Using an electric mixer, beat on medium speed for about 1-2 minutes or until all ingredients are well combined. Don’t forget to scrape the bottom and the sides of the bowl to make sure ingredients are well incorporated.
- Pour boiling water into the batter. Beat on low speed until well combined. You will have a thin batter. Pour the chocolate batter into the prepared baking pan. Spread evenly.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and place on a cooling rack for about 10-15 minutes. Then, remove the cake from the pan and let cool to room temperature.
- When the cake is cooled, prepare the chocolate frosting. In a saucepan, melt butter. Whisk in cocoa powder for about 1-2 minutes or until fully combined. Remove the saucepan from the heat. Add milk, powdered sugar, vanilla extract, and salt. Beat, using an electric mixer for a few minutes or until smooth and slightly thickened. Spread the chocolate frosting over the cooled chocolate cake. Slice into 9 or 16 squares and serve!
Notes
- You can also use a 9x9-inch baking pan for this recipe.
- Don’t be afraid that the batter is runny. It helps to achieve a super moist and soft texture of the cake.
- Decorate your cake with candy sprinkles, chocolate chips or chopped nuts.
- Use room temperature ingredients. Make sure milk, egg, and oil are at room temperature to achieve the perfect texture.
Nutrition
Frequently Asked Questions about Chocolate Cake Recipe
1. Is it okay to add chocolate chips to the batter?
Absolutely! You can add about 1/2 cup of chocolate chips or nuts to the cake batter.
2. What if the batter looks thin after adding boiling water?
That’s okay. The batter should be runny after adding the boiling water. This makes our chocolate cake super moist and tender.
3. How do I know when the cake is done baking?
Bake the chocolate cake in the preheated oven to 350°F for about 30-35 minutes or until a toothpick inserted in the center comes out clean. You can also check if it’s ready by pressing the cake with your finger, if it springs back – it’s done baking.
4. How can I make cupcakes from this recipe?
To make cupcakes from this recipe, line the muffin pan with paper liners or grease with non-stick cooking spray. Divide the batter evenly between the muffin tins. You will have about 12 cupcakes. Bake in the preheated oven to 350°F for about 15 minutes or until a toothpick inserted in the center comes out clean.
5. Can I use a different type of milk?
Yes, feel free to use plant-based milk or skim milk instead of whole milk in substitution 1:1.
