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One Bowl Fudgy Chocolate Cake

This One Bowl Fudgy Chocolate Cake is foolproof. Simply add ingredients into the bowl, and mix. The cake is topped with a decadent, silky chocolate buttercream frosting and velvety smooth chocolate ganache. If you like chocolate, this cake is for you!

Growing up, my mom always requested a chocolate cake for her birthday. I, on the other hand, always requested vanilla cake. Every time I would eat a chocolate cake on my mom’s birthday, I would wonder why I would always choose vanilla for my own. Eating chocolate cake always reminds me of my mom, and this year, I think I will be making this cake for her birthday.

This One Bowl Fudgy Chocolate Cake is so simple to make. You literally throw all the cake ingredients into the bowl and mix. Once the batter is mixed, you pour the batter into the pans, then bake. While the cake bakes, you make the chocolate ganache and frosting. The cake comes together easily. The best part about this cake is it requires no decorations, not that any cake truly does, but with the chocolate ganache on top of this cake, it makes the cake look decorated and elegant. So, you don’t have to worry about making the icing smooth, or trying to make fancy frosting swirls on the edge of the cake.

Here’s what you need to know…

As long as you can put ingredients into a bowl and mix, you can make this cake. Mix all ingredients for the cake in a bowl until relatively smooth. In this cake, I used a mix of plain yogurt and milk, which I have found really makes cakes a lot more moist and tender. You can also use Kefir plain whole milk, which produces equally delicious results. However, I know for some Kefir may not be as easy to find. I like using Lifeway Kefir whole milk plain.

Here’s a few baking tips. Make sure your cake pans have a square of parchment paper on the bottom. This helps the cake release from the bottom of the pan easier. Also, make sure you spray the sides and bottom of pan with nonstick cooking spray. Tap cake pan on counter to release some air bubbles. This will help cake bake flatter. Bake the cake for 22-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the chocolate ganache. This will allow the ganache time to cool and get thicker before pouring on the cake. Microwave the chocolate chips and milk in a microwave safe bowl in 30 second increments, stirring in between, until all the chocolate is melted and mixture is smooth. Place in freezer for 10-20 minutes to help ganache cool faster.

Make the frosting while the cake finishes baking and cools. Add all ingredients for frosting in bowl and mix until light and fluffy. I recommend using a stand mixer or handheld mixer for this to get the frosting nice and fluffy.

Once the cake is cool, you can frost the cake. If the cake layers are relatively flat, you can turn the cake layers upside down when assembling. This will create the perfect even edges and flat top when frosting the cake. Place a plate on the top of one cake pan and flip cake pan over. Lift cake pan off of cake, and remove parchment paper. Frost cake all over, then place remaining cake layer on top. Remove parchment paper, then frost cake all over. Pour ganache on top and use spoon or off set spatula to spread ganache to edges of cake. Place cake in freezer for 10 minutes to allow ganache to set. Slice and enjoy!

If you make this recipe, leave a comment and rating below. I love hearing your feedback! Also, make sure you follow me on instagram where you can see the full baking video for this recipe as well as other fun behind the scenes.

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One Bowl Fudgy Chocolate Cake


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  • Author: Jolene
  • Total Time: 35 minutes

Description

This One Bowl Fudgy Chocolate Cake is foolproof. Simply add ingredients into the bowl, and mix. The cake is topped with a decadent, silky chocolate buttercream frosting and velvety smooth chocolate ganache. If you like chocolate, this cake is for you


Ingredients

Units Scale

Cake

  • 1 cup brown sugar (155 grams)
  • 1 cup granulated sugar (198 grams)
  • 2 large eggs
  • 1/2 cup vegetable oil (100 grams)
  • 3/4 cup plain yogurt (183 grams)
  • 1/4 cup whole milk (62 grams)
  • 2 cups all-purpose flour (250 grams)
  • 3/4 cup cocoa powder (65 grams)
  • 1 teaspoon baking soda (5 grams)
  • 2 teaspoons baking powder (8 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1/2 cup hot water (123 grams)

Chocolate Frosting

  • 2 sticks butter, softened (227 grams)
  • 4 cups powdered sugar (520 grams)
  • 1/2 cup cocoa powder (44 grams)
  • 1/4 cup milk (62 grams)

Chocolate Ganache

  • 3/4 cups semi-sweet chocolate chips (225 grams)
  • 1/4 cup heavy cream (you may also use whole milk) (120 grams)

Instructions

1.Preheat oven to 350F. Place a square of parchment paper on the bottom of 2 8-inch cake pans. Spray pans with nonstick cooking spray, then set aside.

2. In a large mixing bowl, add all ingredients for cake and mix until combined. The batter should be mostly smooth. Pour batter into prepared cake pans. Tap cake pans on counter. This helps to remove some of the air bubbles in the batter, helping the cake to bake flatter.  Bake in preheated 350F oven for 22-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.

3. Meanwhile, make the chocolate ganache. In a large microwave safe bowl, add chocolate chips and milk. Microwave in 30 second increments, stirring in between each increment, until chocolate is melted and mixture is smooth. Place in freezer for 10 minutes.

4. Make the chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, add all ingredients for frosting. Beat frosting until light and fluffy.

45 Once cake is completely cool, run a butter knife along the edge of the cakes. Place a plate on top of one of the cake pans. Flip upside down, then lift cake pan off of cake. Remove parchment paper. Spread a layer of chocolate frosting on the cake. Place remaining cake layer on top of frosting layer (as long as your cake layer is fairly flat, you may flip the cake pan upside down and place cake on top of the frosting layer. Remove parchment paper. If cake layer is not flat, remove cake from pan, and using serrated knife, cut off top of cake to make it flat). Spread chocolate frosting all over cake.

5. Pour chocolate ganache over top of cake. Use a spoon or offset spatula to spread ganache to the edges. Place cake in freezer for 10 minutes to allow chocolate ganache to set up (so that it doesn’t just run off of the cake).

6. Slice cake, and enjoy!

  • Prep Time: 10
  • Cook Time: 25
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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3 Comments

    1. To be honest I haven’t tried making the cake with gluten free flour, so I’m not entirely sure how it would turn out. Sorry! If you give it a try, let me know how it turns out.

    2. I do know on Bob’s Red Mill website, it says you can replace Bob’s Red Mill Gluten Free flour cup for cup with the addition of xanthan gum. Use a 1/2 teaspoon xanthan gum per cup of flour. So you would need 2 cups Bob’s Red Mill Gluten Free Flour + 1 teaspoon xanthan gum.

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