Nothing beats the simplicity and satisfaction of a homemade chocolate cake. This one-bowl recipe is not just quick and easy, but also effortlessly adaptable with gluten-free, dairy-free, and egg-free options. You’ll appreciate its versatility whether you bake regularly or just when a chocolate craving hits.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 slices
Why You’ll Love This Recipe
- Uses just one bowl, minimizing cleanup.
- Comes with straightforward substitutions for dietary needs.
- Rich, deep flavor thanks to espresso and cocoa powder.
- Perfect texture—moist yet firm enough for stacking and frosting.
Ingredients
- 2 cups all-purpose flour: Provides structure to the cake. For gluten-free, use a 1:1 gluten-free flour blend.
- 2 cups sugar: Sweetens and keeps the cake moist.
- 3/4 cup unsweetened cocoa powder: Key for rich chocolate flavor.
- 2 teaspoons baking powder: Aids in leavening for a light cake.
- 1 1/2 teaspoons baking soda: Works with the acidic cocoa for extra rise.
- 1 teaspoon kosher salt: Enhances overall flavor.
- 1 teaspoon espresso powder (homemade or store-bought): Intensifies the chocolate. If unavailable, use instant coffee.
- 1 cup milk (or buttermilk, almond, or coconut milk): Moisture and richness. Choose according to dietary preference.
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil): Adds moisture and keeps the cake tender.
- 2 large eggs: Bind the ingredients. Substitute with flax eggs for an egg-free version.
- 2 teaspoons vanilla extract: Adds warmth and depth of flavor.
- 1 cup boiling water: Enhances cocoa powder’s flavor and helps dissolve it evenly.
- Chocolate Buttercream Frosting Recipe: Complements the cake’s rich flavor. Use a dairy-free version if needed.
How to Make It
Step 1: Prepare the Cake Pans
Preheat your oven to 350ºF (177ºC). Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with a homemade chocolate pan release. This ensures easy cake release post-baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Sifting not only combines these ingredients but also aerates them for a lighter cake.
Step 3: Add Liquid Ingredients
To the dry ingredients, add milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined. This step mixes the batter thoroughly, ensuring an even distribution of ingredients.
Step 4: Incorporate Boiling Water
Gradually stir in the cup of boiling water. The batter will be thin, which is normal. The boiling water brings out the full depth of the cocoa powder’s flavor.
Step 5: Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye out for edges pulling away from the pan as an additional doneness indicator.
Step 6: Cool and Frost
Let the cakes cool in the pans for about 10 minutes, then remove to wire racks to cool completely. Once cooled, frost with your prepared chocolate buttercream frosting. Cooling is crucial to prevent the frosting from melting.
Recipe FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend available in a 1:1 ratio. It provides the same structure with no need for additional adjustments.
How do I make it egg-free?
Replace each egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This mixture binds the ingredients together effectively.
Why add espresso powder?
Espresso powder doesn’t make the cake taste like coffee; instead, it enriches the chocolate flavor, giving it a more profound taste without a heavy coffee note.
