Moist & Fudgy Chocolate Cake (One-Bowl) Recipe

Introduction

This Moist & Fudgy Chocolate Cake is a simple one-bowl wonder that delivers rich, deep chocolate flavor with a tender, fudgy crumb. Perfect for any occasion, this cake is easy to make and pairs beautifully with a creamy chocolate ganache buttercream.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder (Dutch processed or natural unsweetened)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 1/4 cup full-fat sour cream
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)

Instructions

1. Step 1: Preheat the oven to 350º F. Line a 9×13 inch metal baking pan with parchment paper and set aside. For round cake layers or cupcakes, see recipe notes.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: Add the milk, vegetable oil, sour cream, eggs, and vanilla extract to the dry ingredients. Stir gently until the mixture is well combined and the batter has a thick, brownie-like consistency.
4. Step 4: Slowly add the hot coffee to the batter, whisking carefully until the batter becomes very thin and fully blended.
5. Step 5: Pour the batter into the prepared cake pan, spreading it evenly.
6. Step 6: Bake for 30 to 35 minutes. The cake is done when the top springs back when lightly pressed and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs clinging.
7. Step 7: Remove the cake from the oven and allow it to cool completely before frosting or storing.

Tips & Variations

• For an intense chocolate flavor, use Dutch-processed cocoa powder.
• Substitute brewed espresso for the hot coffee for a richer taste.
• Try adding a pinch of cinnamon or a dash of chili powder for a subtle spice twist.
• Swap sour cream with Greek yogurt if preferred, for slight tanginess and moistness.
• If making cupcakes, reduce baking time to about 18-22 minutes and fill liners two-thirds full.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake, wrapped well, for up to 2 months. Thaw overnight in the fridge and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of hot coffee?

Yes, regular brewed coffee works well and enhances the chocolate flavor without adding bitterness.

Is this recipe suitable for making cupcakes?

Absolutely. Use cupcake liners and fill them about two-thirds full. Bake at 350º F for 18 to 22 minutes, or until a toothpick comes out clean.

Moist & Fudgy Chocolate Cake (One-Bowl) Recipe

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★★★★★

4.9 from 127 reviews

This Moist & Fudgy Chocolate Cake is an easy one-bowl recipe that produces a rich, deeply chocolatey dessert with a perfect balance of fudgy and tender crumb textures. Enhanced by hot coffee to intensify the chocolate flavor, it bakes up beautifully in a 9×13 pan and is perfect for frosting with chocolate ganache buttercream or any frosting you prefer.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder (Dutch processed or natural unsweetened)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 1/4 cup full-fat sour cream
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup hot coffee

Frosting

• Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)

Instructions

1. Make the cake batter. Preheat the oven to 350º F. Line a 9×13 metal baking pan with parchment paper and set it aside to prepare for the cake batter.
2. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt until fully combined and aerated.
3. Add wet ingredients except coffee. To the dry mixture, add the whole milk, vegetable oil, full-fat sour cream, lightly beaten eggs, and vanilla extract. Stir gently until well combined; the batter will be thick, similar to brownie batter texture.
4. Add hot coffee. Carefully stir in the hot coffee using a whisk until the batter becomes thin and smooth, ensuring all ingredients are well blended to develop the fudgy texture and enhance chocolate flavor.
5. Pour and bake. Pour the cake batter evenly into the prepared 9×13 inch pan, smoothing the top as needed. Bake in the preheated oven for 30-35 minutes.
6. Test for doneness. Check the cake by gently poking the top; it should spring back. Insert a cake tester or toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is done.
7. Cool and frost. Allow the cake to cool completely in the pan before applying your choice of frosting, such as chocolate ganache buttercream, to achieve the best flavor and texture.

Notes

• For round cake layers or cupcakes, adjust baking time accordingly: round cake layers may require about 25-30 minutes, cupcakes 18-22 minutes.
• Using hot coffee intensifies the chocolate flavor but can be substituted with hot water if preferred.
• Let the cake cool fully before frosting to prevent melting and sliding of frosting.
• Vegetable oil helps keep the cake moist and tender; do not substitute with butter for this particular recipe.

Keywords: moist chocolate cake, fudgy chocolate cake, one bowl chocolate cake, easy chocolate cake, chocolate cake with coffee, chocolate ganache frosting