One Bowl Chocolate Cake
This decadent chocolate cake is made from two simple cake layers topped with the simplest and most chocolaty chocolate frosting. This chocolate cake is moist, fluffy, and rich without being overly sweet.
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Could you taste the coffee on the cake?
No! There is no taste of coffee. The coffee simply makes the chocolate taste better. Therefore, don’t ignore the coffee on the cake.
Could I use my favorite frosting on this cake?
Yes! This cake is very adaptable so you can make it into whatever you want by using any type of frosting you like! You could use frosting in a variety of flavors, including vanilla, caramel, and chocolate.
How long will the cake last?
If kept in the fridge, this cake can last up to a week. To keep the cake from drying out, wrap it in foil or plastic wrap. The next day, this cake is even better.
May I make this cake as a sheet cake?
Yes! As a sheet cake or cupcake, this cake bakes beautifully! Ensure the baking time is changed.
May I use natural cocoa powder?
It is just a matter of personal preference.
TIPS
Do not skip the coffee in the cake; you will not be able to taste it; it just makes the chocolate taste much better.
Use cake strips! Cake strips give layers of cake that are evenly and perfectly baked.
Before adding melted chocolate to the chocolate frosting, let it cool. This step is essential; otherwise, the hot melted chocolate will melt the butter and ruin the chocolate frosting.
Ingredients should be used at room temperature. Use ingredients like eggs and butter that are at room temperature whenever possible. This step guarantees that your mixture will mix evenly and bake to perfection. The cold batter should not be put into the oven.
Do not forget to measure your flour! Avoid scooping flour when measuring it with a measuring cup. Instead, give the flour a good stir to add as many air bubbles as you can before scooping it into your measuring cup. Finally, use the back of a knife to level it.
Avoid overmixing the batter to prevent the gluten in the flour from developing. This step guarantees that your cake will be moist rather than dense and dry.
Put parchment paper in your baking pan! This step ensures that your loaf cake will release from the pan with ease and that the cake will bake evenly.
Make sure your butter is at room temperature. Take the butter out of the fridge an hour or two before making these cookies and allow it to come to room temperature. Touching the butter should feel soft. It will be more difficult to combine and the dough will contain butter lumps if your butter is too cold.
Do not rush! Let the cake cool for at least an hour before frosting it. I know it will be very tempting to do this as soon as the cake comes out of the oven, but doing so will make the cake more crumbly and cause the frosting to melt.
FREEZING
Some people assume the cake tastes better after being frozen, so you can freeze it for up to three months after it has completely cooled down.
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