Skip the store-bought mix and make this easy one-bowl chocolate cake instead. With only a few simple ingredients and 10 minutes of preparation, you’ll be rewarded with a deliciously rich and moist chocolate cake.
WHY YOU WILL LOVE THIS RECIPE
This recipe is easy as boxed cake mix. All you’ll need is a bowl, a whisk, a few simple ingredients, and an oven! It is the perfect easy chocolate cake recipe to make with the kids.
Homemade chocolate cake ready in under 1 hour. How awesome is it to be able to bake a cake from scratch in under 1 hour?! This quick and easy chocolate cake recipe is perfect for a last minute dessert for any surprise guests, or even for a sudden chocolate cake craving.
This chocolate cake recipe is not only delicious but also very versatile. You can’t go wrong with this deliciously rich and moist classic chocolate cake. But sometimes, I like to add a few extra ingredients to keep things interesting.
Here are some of my favourite variations:
- Raspberry Chocolate Cake
- Add 100g frozen raspberries
- Nutty Chocolate Cake
- Add 100g roughly chopped walnuts or pecans
- Triple Chocolate Cake
- Add 50g milk or dark chocolate chips and 50g white chocolate chips
- Mocha Cake
- Add 2 tbsp instant coffee powder (I like to use the brand Maccona)
WHAT YOU WILL NEED TO MAKE THIS RICH AND MOIST CHOCOLATE CAKE
- Eggs
- Cream
- Sugar
- Salt
- Self-raising flour
- Cocoa powder
HOW TO MAKE THIS EASY CHOCOLATE CAKE
Step 1: Preheat oven at 150C (fan-forced).
Step 2: Line a 8×8 inch baking pan with baking paper.
Step 3: In a medium bowl, use a whisk to mix together eggs, cream, vanilla, sugar and salt until combined.
Step 4: Add flour and cocoa powder and mix until combined. Be careful not to overmix.
Step 5: Transfer batter into the baking pan. Bake for 30 minutes or until a skewer inserted into the middle of the cake come out clean.
Step 6: Remove cake from oven and let it cool in the pan. Once cooled, remove cake from the baking pan and baking paper. Apply frosting and serve.
FREQUENTLY ASKED QUESTIONS
How can I tell if my cake is ready?
To know when your cake is ready when the cake feels firm in the center and a toothpick comes out clean or with just a few crumbs on it.
What frosting goes well with this cake?
For a quick and easy option, I simply frosted this one-bowl chocolate cake with some Nutella and peanut butter.
If you have more time, and would like to make some frosting from scratch, I recommend using either chocolate ganache, chocolate buttercream, or vanilla buttercream. These options will bring this simple chocolate cake to another level!
How to store chocolate cake?
This chocolate cake will keep well for up to one week when stored in the fridge, an air tight container. Before eating the chilled cake, you will want to leave it out of the fridge in room temperature for about 30 minutes. This will allow the cake to ‘defrost’, as it tastes best when it is at room temperature.
Can I make chocolate cupcakes with this recipe?
This chocolate cake recipe is very versatile and can be used to make 12 standard cupcakes. Bake your cupcakes at 180°C for 15 minutes. This recipe can also make 24 mini cupcakes. Bake your mini cupcakes at 180°C for 10 minutes. Because all ovens are different, be sure to check that your cupcakes are fully cooked before taking them out. You will know if they are ready if they are firm to touch and a toothpick comes out clean or with just a few crumbs on it.
Can I make a larger cake with this recipe?
This recipe will make one round 8-inch layer of cake. As a guide, to make a 2-layer 8-inch round cake, multiply this recipe by 2. You may either:
- divide the cake batter into 2 and bake in 2 separate cake pans, or
- bake in 1 cake pan, and use a knife to divide the layers after the cake is baked and cooled.
To make a 4-layer 8-inch round cake, multiply this cake recipe by 4. You may either:
- divide the cake batter into 4 and bake in 4 separate cake pans, or
- divide the cake batter into two, bake in 2 separate cake pans, and use a knife to divide the layers after the cake is baked and cooled.
It is important to note that if you are making a layer cake (with 3 or more layers) with this recipe, do not use this cream frosting as it is too light to bear the weight of cake layers above it. This frosting recipe is mainly good to ice single layer cakes. Instead, try replacing it with a cream cheese frosting, buttercream, or chocolate ganache.
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One-Bowl Chocolate Cake
Ingredients
- 3 large eggs
- 135 g caster sugar
- 160 ml thickened cream (minimum 35% fat)
- 125 g self-raising flour
- 25 g cocoa powder
- 1 tsp vanilla essence
Instructions
- Preheat oven at 150C (fan-forced).
- Line a 8×8 inch baking pan with baking paper.
- In a medium bowl, use a whisk to mix together eggs, cream, vanilla, sugar and salt until combined.
- Add flour and cocoa powder and mix until combined. Be careful not to over mix.
- Transfer batter into the baking pan. Bake for 30minutes or until a skewer inserted into the middle of the cake come out clean.
- Remove cake from oven and let it cool in the pan. Once cooled, remove cake from the baking pan and baking paper. Apply frosting and serve.
