This is the lushest one-bowl chocolate cake recipe I’ve tested – it’s moist, rich and SO SO chocolatey. And it keeps for days (if you can stop yourself from finishing it right away)!
This chocolate cake recipe is hands down THE BEST!It’s one of those fab recipes that’s ridiculously simple because everything gets mixed together in one bowl. Yet it gives you a cake that stays super moist for up to FIVE DAYS! In fact, this simple chocolate cake tastes like it’s freshly baked even days later. Better still, you can make it in both the oven and the air fryer.
Whether you’re baking for a birthday party, packing a treat for the kids’ tiffins, satisfying a random chocolate craving, or just looking for something to enjoy with your evening chai, this cake always delivers. I’ve made it more times than I can count, and it’s been a huge hit every single time. So if you’re after an easy, reliable chocolate cake recipe, this is one you’ll definitely want to bookmark!
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Chocolate Cake Ingredients
This is one of those recipes where I wouldn’t recommend any substitutes. It’s this proportion and combination of ingredients that create the moist texture that we want in a world-class chocolate cake.
- All Purpose Flour (Maida) – the base of our cake. I don’t recommend subbing this for atta or gluten free flour since that will affect the texture. Maida keeps our cake light, bouncy, and moist.
- Cocoa Powder – this is a chocolate cake, after all!
- Sugar – I use granulated white sugar but you can also use caster sugar or brown sugar here
- Oil – this ensures our cake stays moist for longer, any neutral flavored oil like canola, sunflower, rice bran works
- Curd – my secret ingredient! I find that the combination of oil, curd, and egg in a cake batter results in an extra moist texture which is what we want.
- Egg – for texture and binding. I don’t recommend subbing for a flax egg or making it eggless
- Hot Black Coffee – an espresso shot or just brewed instant coffee works super well here. Coffee enhances the flavour of the cocoa powder and makes this cake super chocolatey and yum. Don’t add plain coffee powder as the liquid from the brewed coffee helps bring the batter together
- Salt – just a pinch
- Baking Powder + Soda – so our cake rises!
Note: the batter will be runny – that’s what we want! Don’t worry about this. Once baked, it’ll be just perfect.
How to make One-bowl chocolate cake:
Here’s a step-by-step guide on how to make the one-bowl chocolate cake:
1. Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.
2. Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.
3. Pour in hot coffee.
4. Give it another mix till it’s a smooth, runny batter.
5. Pour the batter into lined and greased 6 inch cake mould.
6. Bake at 180C in a preheated oven for 30-40 minutes or till a skewer inserted into the centre comes out clean.
7. Allow it to cool for 15 minutes. Demould, remove the parchment paper and transfer to a wire rack.
8. Allow it to cool completely before serving or frosting.
I like serving mine with a quick chocolate buttercream frosting but this also works great on its own or with a layer of Nutella and chopped berries on top.
Frequently Asked Questions
The oven will have a longer preheat time, although I recommend that you preheat your air fryer for a couple minutes as well. We want to bake our cake until a knife comes out clean. The overall baking time range is 30-40 mins.
Yes, these can be substituted 1:1 easily. Just use non sweetened, non flavored greek yogurt.
Yes. The coffee doesn’t make the cake taste like coffee. It simply enhances the chocolate flavour.
This recipe has only been tested with an egg, so I can’t guarantee the same texture with an egg substitute.
Yes. You can double the recipe and bake it in a larger cake tin. Keep in mind that the baking time will increase, so start checking for doneness after about 40 minutes.
Richa’s Top Tips
- Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense.
- Scrape the bowl before adding the coffee. This ensures there aren’t any pockets of dry flour hiding at the bottom or sides.
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the container. Too much flour can make the cake dry.
- Don’t worry about the thin batter. The batter will be quite runny after adding the coffee, and that’s exactly how it should be.
- Cool the cake completely before frosting. Even if it feels only slightly warm, frosting can melt and slide off.
Storage Tips
- At room temperature: Store the cake in an airtight container for up to 2 days.
- In the refrigerator: Keep it in an airtight container for up to 5 days. And before serving, let it sit at room temperature for 20-30 minutes for the best texture.
- To freeze: Wrap the completely cooled cake (whole or in slices) tightly in cling film followed by foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
- If frosting the cake later: Wrap the cooled cake tightly and store it at room temperature or in the fridge until you’re ready to frost. This helps keep it moist and prevents it from drying out.
I think we all need our hands on a fool-proof simple chocolate cake recipe when those sweet tooth cravings come up. Trust me, this is THAT recipe! And if you want to an activity to do with the kiddos, baking this cake is also perfect for that.
Watch This Simple Chocolate Cake Recipe Video
One-Bowl Chocolate Cake
Ingredients
- 1 cup All Purpose Flour 125 grams
- 3/4 cup Sugar 150 grams
- 1/4 cup Cocoa Powder 32 grams
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 cup Oil 125 millilitres
- 1/2 cup Curd or Yogurt 130 millilitres
- 1/2 cup Hot Black Coffee 1 Teaspoon Coffee dissolved in 1/2 cup of hot water
Instructions
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Line and grease a 6 inch tin with parchment paper. Preheat the oven to 180C
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Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.
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Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.
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Pour in hot coffee and give it another mix till it’s a smooth, runny batter. Bake at 180C for 30-40 minutes or till a skewer inserted into the center comes out clean.
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Allow it to cool for 15 minutes. Demould and transfer to a wire rack and allow it to cool completely before serving or frosting.
Video
Nutrition
This article was researched and written by Urvi Dalal.
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