With just a handful of ingredients, this no fuss one bowl chocolate cake will quickly become one of your favorites! Top with a layer of brown sugar frosting or serve with a scoop of your favorite ice cream!
Some days, all you need is apiece of moist, decadent chocolate cake. A cake so tender and sweet you start eating it before you make the frosting. After all, frosting a cake is a little overrated.
Don’t get me wrong, I love frosting on cakes and my husband could live on frosting if I let him, but this made from scratch one bowl chocolate cake is so delicious on its own, you can serve it with just a dusting of powdered sugar on top or a big scoop of ice-cream.
Plus, knowing how easy it is to make this cake, even the most novice baker can make it without ruining it. Unless you overbake/burn it of course. Set the timer for 40 minutes and you’ll be in good hands.
Unlike other cakes, when you make this cake you don’t have to cream the butter with sugar or pay attention not to overmix the cake batter when adding the flour.
No, none of that fuss. One bowl, one whisk, a handful of ingredients, a little stir and you got yourself a delicious made from scratch chocolate cake.
If you still have cake box on your mind, my friends, it’s time to break that habit. I have the feeling a couple of variations of this cake will make their appearance on the blog in the future.
Let’s talk about ingredients!
Eggs, milk, oil, vanilla extract, sugar, flour, cocoa powder and brewed coffee. All pantry samples, right?
So not only this one bowl chocolate cake is easy to make, but calls for ingredients you already have on hand! Double win!
The oil is added to keep the cake moist and tender. I prefer grapeseed oil since it has no flavor but you can use vegetable or canola oil as well. Melted butter is a good replacement, but I suggest you stick with oil.From my experience, a cake baked with oil instead of melted butter stays moist longer.
The addition of coffee enhances the chocolate flavor.I’ve mentioned it before and will say it again. You will not even know there’s coffee in the cake. The only reason coffee is added to the cake batter is to help deliver an intensely chocolaty cake. Do not replace it!
Let’s talk a little bit about that brown sugar frosting, shall we?
The recipe is from a friend of mine. She kept telling me how much she loves it and few months ago we got together and made a cinnamon sheet cake with brown sugar frosting.
I was a little skeptic when I saw she was cooking the butter with the brown sugar, but once the frosting was done, I could see why she loved it so much!
The melted butter combined with the brown sugar gives the frosting a subtle caramel flavor. A word of warning – the frosting is not for all types of cakes. Or to pipe out onto cupcakes. It’s soft and spreadable and it hardens as it cools down. Do not add more sugar thinking it’s too thin.
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One bowl chocolate cake with brown sugar frosting recipe
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Yields 20-24 pieces of cake
With just a handful of ingredients, this no fuss one bowl chocolate cake will quickly become one of your favorites! Top with a layer of brown sugar frosting or serve with a scoop of your favorite ice cream!
15 minPrep Time
40 minCook Time
55 minTotal Time
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Ingredients
- 2 eggs, room temperature
- 1 cup milk
- 2/3 cup grapeseed oil (or vegetable oil)
- 2 teaspoons vanilla extract
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 cups all purpose flour
- 2/3 cup unsweetened baking natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup black coffee, room temperature
- 2/3 cup Imperial Sugar Light Brown Sugar
- 2/3 cup butter, diced
- 6 tablespoons heavy whipping cream
- 3 cups Imperial Sugar Confectioners Powdered Sugar
One bowl chocolate cake
Frosting
Instructions
- Heat the oven to 350 degrees. Line a 13 x 9" baking pan with parchment paper.
- Set aside.
- In a mixing bowl add the eggs, milk, oil, vanilla extract and sugar. Stir to combine.
- Gradually beat in the flour, cocoa powder, baking soda, baking powder and salt.
- Pour in the coffee and stir to combine. The cake batter will be very runny.
- Pour the cake batter into the prepared baking pan.
- Bake the cake for 40 minutes or until toothpick inserted in the center comes out clean.
- Remove the cake for the oven and cool completely.
- In a small saucepan and the butter and brown sugar.
- Cook over low heat until the butter is melted and the mixture reaches boiling point.
- Remove from the heat and stir in the whipping cream.
- Cool for 30 minutes.
- With a spatula fold in the powder sugar.
- Frost the cake.
- Decorate with mini chocolate chips or chocolate syrup. (optional)
- Cut into squares and enjoy.
Make the frosting
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
