No Fuss Chocolate Cake {PERFECT every time!}
Simple. Moist. Fudgy. The only one-bowl chocolate cake recipe you will ever need!
Ingredients
Fudgy Chocolate Cake
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- 2/3 cup Cocoa unsweetened, dutch processed
- 1 1/2 tsp Espresso Powder
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- a pinch of salt kosher or fine sea salt
- 2 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 cup Milk* Dairy or nut milk (almond, coconut, cashew, oat, soy) - use your favourite!
- 1/2 cup Vegetable/Canola oil or another light, flavourless oil
- 1 cup Hot Water Boiling
Chocolate Cream Cheese Frosting
- 8 oz Cream cheese (1 x 250g package) room temperature
- 4 1/2 cups Powdered sugar
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1/8 cup heavy cream
- 1/4 cup Cocoa unsweetened, dutch processed
- pinch of salt
Instructions
Fudgy Chocolate Cake
- Preheat your oven to 350F (convection oven 325F). Oil and line two, 9” cake pans with parchment paper rounds.
- In large mixing bowl, combine flour, sugar, espresso powder, cocoa, salt, baking soda and baking powder. Whisk to mix and aerate mixture.
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste. Add boiling water to the mixture (slowly).
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Pour 1/2 of batter into each cake pan. Bake cakes for ~35 minutes or until a toothpick inserted in the centre comes out clean.
- Let cakes cool in their cake pans for 10 minutes before moving to wire cake racks to cool completely.
- Once cooled, remove parchment paper liners from cakes and frost with your favourite frosting!
Chocolate Cream Cheese Frosting
- In a large bowl with an electric mixer, beat butter and cream cheese together until well combined and smooth. Watch the mixture turn from butter and cream cheese chunks into a silky smooth mixture.
- Slowly add the icing sugar (1/2 cup at a time) with the mixer set to low speed. Continue to whisk on medium-high for another 2-3 minutes or until the mixture is thick and creamy.
- Add heavy cream and continue to mix until incorporated. Add cocoa and mix once more. Continue mixing until you are satisfied with the fluffy consistency! (note: if mixture is too thick - you can add another tbsp of heavy cream to thin mixture).
- Generously frost and decorate your baked cake!
Notes
Sofia’s Tips:
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be.
- Go slow while mixing batter with hot water to ensure that you do not spill hot batter on yourself!
- An unfrosted cake can last up to 5 days in an air-tight container at room temperature or 6 months in the freezer. To thaw - simply remove cakes from freezer and set at room temperature for 1 hour to thaw)
- A frosted cake can last up to 2 weeks refrigerated!
- Melted butter or coconut oil can replace Vegetable/Canola oil 1:(this may create a slightly stiffer cake that is prone to dry out after 1
- If you are looking for a dairy free frosting - try my 5-minute fluffy Nutella Frosting! Replace the 2-3 tbsp of heavy cream with 1 tbsp of almond, coconut or oat milk
Tried this recipe?Let us know how it was!