This Decadent One-Layer Chocolate Cake Recipe is a chocolate lover's dream—it's super moist and is sure to become your go-to recipe. The deep chocolatey goodness is so flavorful and rich making it one of my family's favorites and perfect for any occasion.
Looking for more desserts? Try my Cookie Butter Cookies, decadent Salted Caramel Cookies or these Super Moist Chocolate Fudge Cupcakes!!
This chocolate cake is 'batter' than the rest – it always takes the cake!
What you'll love about this recipe
🤍 Irresistible Moistness and Flavor: - The decadent chocolate flavor is next level delicious!
🤍 Perfect for All Occasions: - Whether you make this for date night, a birthday party, or Valentine's Day, it's sure to get rave reviews.
🤍 Easy one-bowl Chocolate Cake - The best thing about this recipe is that it pulls together with just a few ingredients, all in one bowl.
Table of Contents🤍
Jump to:
- What you'll love about this recipe
- Table of Contents🤍
- Recipe Ingredients
- Ingredient Notes:
- How to make this Decadent One-Layer Chocolate Cake Recipe: Step by Step
- Expert Recipe Tips and Tricks
- Confidence TipHow long to let the cake cool before icing?
- Storage
- Additions & Substitutions
- Your Questions Answered
- Try These Next...
- Decadent One-Layer Chocolate Cake Recipe
Recipe Ingredients
You’ll need the following ingredients to make this delicious Easy Single Layer Chocolate Cake:
Ingredient Notes:
- Cocoa Powder Selection: Ensure you use high-quality, unsweetened cocoa powder for the best chocolate flavor. The choice of cocoa can significantly impact the taste of the cake.
- Eggs - Room temperature eggs are important as they blend more easily with other ingredients, promoting better emulsification and contributing to a smoother and more uniform batter.
- Boiling Water Importance: Don't skip adding the boiling water to the batter; it may seem unusual, but it contributes to the cake's moistness. The hot water helps to bloom the cocoa and bring out its full flavor.
How to make this Decadent One-Layer Chocolate Cake Recipe: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Sift together the flour, cocoa powder, baking powder, and baking soda.
Whisk in the eggs, one at a time, until well incorporated
Carefully whisk in the boiling water until all the ingredients are combined.
Pour into the prepared baking dish
Frosting: beat the butter and vanilla for 30 seconds.
Add the cocoa powder and continue mixing
Once powdered sugar is added, beat until light and fluffy
Allow the cake to cool completely before frosting.
Expert Recipe Tips and Tricks
- Buttermilk Tip: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk until you reach the 1-cup mark. Let it sit for 5 minutes before using.
- Milk in Frosting: For achieving the desired consistency in your frosting, customize the amount of milk based on your preference. If you're aiming for a softer frosting, add a bit more milk. If you're wondering how to thicken homemade frosting, reduce the amount of milk for a thicker texture.
Confidence Tip
How long to let the cake cool before icing?
It's recommend to let the cake cool completely before icing. This process usually takes about 30 minutes to 1 hour, allowing the cake to reach room temperature and preventing the icing from melting or sliding off.
Storage
- Storing Cake with Buttercream Frosting: Ensure it is well-covered or placed in an airtight container to prevent the frosting from drying out. Store at room temperature for two to three days. Storing in the refrigerated can cause a dry cake.
- Storing Buttercream Frosting: Buttercream frosting can be stored in an airtight container in the refrigerator for up to two weeks. Before using it, let it come to room temperature and give it a good mix to restore its smooth consistency.
- Storage FAQS
- How Long Does Cake Batter Last in the Fridge: Cake batter can be stored in the refrigerator for 1-2 days. Make sure it's tightly covered or transferred to an airtight container to maintain freshness. Before baking, allow it to come to room temperature for more consistent results.
- How Long Does Chocolate Cake Last in the Fridge: A chocolate cake with buttercream frosting can last in the refrigerator for 3-5 days. Ensure it's well-covered to prevent it from absorbing any odors. Storing in the fridge can cause the cake to dry out.
- Can You Freeze Buttercream Frosting: Yes, you can freeze buttercream frosting. Place it in an airtight container or a resealable plastic bag, removing as much air as possible. Label it with the date. When ready to use, thaw it in the refrigerator overnight and then bring it to room temperature. Give it a good stir to restore its texture before using.
Additions & Substitutions
ADDITIONS:
- Sour Cream Addition: Add ½ to 1 cup of sour cream to the cake batter for enhanced moisture and a subtle tangy flavor.
- Espresso Powder Enhancement: Include 1-2 tablespoons of espresso powder in the dry ingredients to intensify the chocolate flavor without a distinct coffee taste.
- Nutty Crunch: Fold in ½ to 1 cup of chopped nuts (walnuts or pecans) into the batter for a delightful crunchy texture.
- Chocolate Chips or Chunks: Mix in 1 cup of chocolate chips or chunks into the batter for extra bursts of chocolate. Choose your preferred type (semi-sweet, dark, or white chocolate).
SUBSTITUTIONS:
- Frosting Variations: Instead of chocolate frosting, you can try a different frosting flavor, like cream cheese frosting or a simple vanilla glaze.
Your Questions Answered
If your buttercream frosting is too sweet, there are a few ways to balance the sweetness:
-Add a pinch of salt to cut the sweetness without compromising the flavor.
-Gradually incorporate more unsweetened cocoa powder if you're making chocolate frosting.
-Counteract sweetness with a touch of lemon juice or a splash of unsweetened dairy or non-dairy milk.
-Gradually add more unsalted butter to mellow the sweetness while maintaining the frosting's consistency.
Buttermilk is often used in cake recipes for its acidity and ability to tenderize the crumb. It reacts with baking soda, creating a lighter texture. If you don't have buttermilk, you can use regular milk as a substitute. To mimic the acidity of buttermilk, add a tablespoon of vinegar or lemon juice to one cup of milk and let it sit for a few minutes before using.
For a chocolate cake, consider pairing it with a rich, full-bodied red wine like Cabernet Sauvignon or Zinfandel. The robust flavors of the wine complement the intensity of the chocolate. Alternatively, a sweet dessert wine such as Port or a sparkling red like Lambrusco can also be delightful with chocolate desserts.
Try These Next...
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I hope you love this Decadent One-Layer Chocolate Cake Recipe!! If you make them be sure to leave a comment and a rating. I would love to hear from you! Bon Appétit, xoxo!
Decadent One-Layer Chocolate Cake Recipe
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour 220g
- ⅔ cup unsweetened cocoa powder 65g
- 1 ½ teaspoon baking powder 6g
- 1 ½ teaspoon baking soda 7.5g
- ½ teaspoon salt 3g
- 2 cups granulated sugar 400g
- 1 cup buttermilk 240ml
- 2 teaspoon pure vanilla extract 10ml
- ½ cup +2 tbsp olive oil 120ml
- 2 large eggs 120g
- 1 cup boiling water 240ml
Fluffy Chocolate Buttercream Frosting
- 1 cup salted sweet cream butter, softened 226g
- ⅔ cup unsweetened cocoa powder 65g
- 3 cups powdered sugar 360g
- ¼ cup whole milk 30ml
- 1 teaspoon pure vanilla extract 5ml
Instructions
- Chocolate Cake
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray and line with parchment paper. Set it aside.
- In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- Whisk in the salt and granulated sugar into the flour mixture.
- Whisk in the buttermilk, vanilla extract, and oil.
- Whisk in the eggs, one at a time, into the wet ingredients, until well incorporated.
- Carefully whisk in the boiling water a little bit at a time, until all the ingredients are combined. The batter will be thin, but it is supposed to be.
- Pour into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes away clean. Allow the cake to cool completely.
Fluffy Chocolate Buttercream Frosting
- Using either a stand mixer with paddle attachment or a medium-sized mixing bowl and a electric mixer on medium-high speed, beat the butter and vanilla for 30 seconds.
- Add the cocoa powder and continue mixing until well incorporated.
- Add the milk and continue mixing until combined.
- Lower the mixer speed to low and add the powdered sugar. Once the powdered sugar is no longer "dusty," increase the mixer speed to medium and beat for 1 to 1½ minutes until fluffy.
- Using either a silicone spatula or an offset spatula, evenly frost the top of the cake. Slice into twelve 3-inch by 3½-inch slices.
- Enjoy your homemade chocolate cake with rich chocolate frosting!
Notes
- Buttermilk Tip: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk until you reach the 1-cup mark. Let it sit for 5 minutes before using.
- Milk in Frosting: For achieving the desired consistency in your frosting, customize the amount of milk based on your preference. If you're aiming for a softer frosting, add a bit more milk. If you're wondering how to thicken homemade frosting, reduce the amount of milk for a thicker texture.
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