One Bowl Chocolate Cake
This one bowl layered chocolate cake is tender and moist and smothered in silky chocolate buttercream. There are a few secrets that make this cake burst with chocolate flavor. I guarantee this will be your go to classic chocolate cake recipe!
Equipment
- 6", 8" or 9" Round Cake Pans
Ingredients
One Bowl Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder *For best results- use quality cocoa powder
- 1/4 cup black cocoa powder *Not required. Can sub for a total of 3/4 cup of unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate milk or whole milk room temperature
- 1/2 cup neutral oil vegetable canola grapeseed
- 2 eggs room temperature
- 1 cup strong freshly brewed coffee
Chocolate Fudge Frosting
- 2 cups unsalted butter room temperature
- 2 cups powdered sugar
- 3/4 cup of unsweetened cocoa powder
- 10 oz (or 1 bag) dark chocolate or semi sweet melted and slightly cooled
- 1/4 cup of heavy whipping cream
- Pinch of Salt
Instructions
Chocolate Cake
- Preheat oven to 350 ° degrees F. Prepare 3 6″ pans or 2 8. Spray cake pans with oil, Add parchment round and spray top with oil, lightly dust with flour.
- In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine for 30 seconds.
- Add milk, oil, eggs, to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
- Batter will be runny. Distribute cake evenly between prepared cake pans.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
- While the cake is in the oven, prepare the frostings and graham cracker filling.
Chocolate Fudge Frosting-
- In a bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 5 minutes until light & creamy.
- Add powdered/confectioner sugar to the butter and beat on medium speed until smooth. Add the cocoa powder and beat on medium speed for 3-5 minutes or until spreadable.
- In a microwave safe bowl, melt the chocolate in 30 second increments and stir until melted. Add the melted chocolate and heavy whipping cream to the frosting and mix until combined.