This easy one bowl chocolate cake is moist, fluffy, and intensely chocolatey. Made with hot coffee for enhanced flavour and topped with smooth whipped chocolate ganache, this simple homemade chocolate cake recipe is perfect for birthdays, celebrations, or everyday dessert cravings.
Why you will love this recipe?
You will love this chocolate cake because it’s incredibly moist, soft, and full of deep chocolate flavour without being overly sweet. The hot coffee enhances the cocoa richness, giving it that bakery-style taste. It’s made in just one bowl with simple ingredients, making clean-up easy and stress-free. The whipped chocolate ganache adds a smooth, creamy finish that makes this cake feel extra indulgent yet still effortless to prepare.
Expert Tips for Best Results!
- Use Neutral Oil for Maximum Moisture – Oil keeps this chocolate cake softer for longer compared to butter-based cakes. Use a neutral oil like sunflower or canola to avoid overpowering the chocolate flavour.
- Rest the Cake Before Frosting – Let the cake cool completely before adding ganache. Frosting a warm cake can cause the ganache to slide or melt.
- Tap the Pan Before Baking – Gently tap the filled cake pan on the counter 2–3 times to release large air bubbles. This gives you a smoother, even crumb.
- Do Not Overmix After Adding Flour – Mix just until no visible flour streaks remain. Overmixing develops gluten and can make the cake slightly rubbery instead of soft and tender.
- Let the Ganache Cool Before Whipping – If the ganache is even slightly warm, it won’t whip properly. It should be fully cooled and thickened before whisking to achieve a fluffy frosting texture.
How to make Easy One Bowl Chocolate Cake?
Step 1: Prepare the Oven and Cake Pan
Preheat your oven to 175°C (350°F). Grease and line a 7-inch or 8-inch round cake pan with parchment paper. A 7-inch pan gives you a taller, thicker chocolate cake, while an 8-inch pan creates a slightly thinner layer.
Step 2: Sift the Dry Ingredients
In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and optional cornflour. Sifting ensures a smooth batter and evenly distributed leavening for a soft, fluffy chocolate cake.
Step 3: Whisk the Egg and Sugars
In a large mixing bowl, whisk the egg, white sugar, brown sugar, and vanilla extract for about 2 minutes until slightly pale and well combined.
Step 4: Add Oil and Yogurt
Add the oil and room temperature yogurt. Whisk until smooth and creamy. The oil keeps the cake moist, while yogurt adds tenderness and richness.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix to maintain a soft and tender crumb.
Step 6: Add the Hot Coffee
Pour in the very hot coffee and mix gently until the batter becomes smooth and slightly thin. This step enhances the deep chocolate flavour.
Step 7: Bake the Cake
Pour the batter into the prepared pan and lightly tap to remove air bubbles. Bake for 22–28 minutes, or until a skewer inserted in the centre comes out clean or with a few moist crumbs.
Step 8: Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before frosting.
Step 9: Make the Chocolate Ganache
Heat the heavy cream until just simmering, then pour it over the chopped chocolate. Let it sit for 3 minutes, then stir until smooth. Add Nutella if using. Let the ganache cool and thicken, then whip until light and fluffy if you prefer a creamy frosting. Use as is for a smooth glaze.
Step 10: Frost and Serve
Spread the chocolate ganache over the cooled cake and slice. Enjoy this rich, moist, and indulgent one bowl chocolate cake.
Frequently Asked Questions
How long does this cake stay moist?
Because it uses oil and yogurt, it stays moist for 2–3 days at room temperature in an airtight container.
How do I store the cake?
Store in an airtight container at room temperature for 1–2 days or refrigerate up to 5 days.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, the cake was underbaked, or too much baking soda was used.
Why is my chocolate cake dry?
The most common causes are overbaking, too much flour, or not enough fat. Always measure carefully and check the cake a few minutes before the suggested baking time.
Can I freeze this chocolate cake?
Yes. Freeze unfrosted cake layers tightly wrapped for up to 2 months.
Watch How to Make it!
Press play to see this recipe step by step. And don’t forget to subscribe for more baking videos!
Recipe Card
Easy One Bowl Chocolate Cake
This easy one bowl chocolate cake recipe delivers a rich, moist, and ultra chocolatey texture with minimal effort. Ideal for birthdays, celebrations, or an everyday chocolate craving.
Ingredients
- 1 large room temperature egg
- 1/2 cup white sugar (100g)
- 4 tbsp soft brown sugar (48g)
- 1/4 cup + 2tbsp (90ml) room temperature yogurt (don’t use homemade)
- 1 tsp vanilla extract
- 5 tbsp oil (72ml)
- 1 cup + 2 tbsp all-purpose flour (141g)
- 1/4 cup cocoa powder (26g)
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1/2 cup + 1tbsp (135ml) hot coffee (or take 135ml very hot water, dissolve 1 tbsp coffee in it)
- 1 tbsp cornflour (optional)
For Chocolate Ganache:
- 1/3 cup heavy cream / whipping cream (80ml)
- 1/3 cup semi sweet / dark chocolate (68g)
- 2 tbsp Nutella / hazelnut spread (optional)
Instructions
- Preheat the oven to 175°C (350°F) and grease and line a 7-inch or 8-inch round cake pan with parchment paper for easy removal.
- In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and optional cornflour to create a smooth, lump-free dry mixture.
- In a large mixing bowl, whisk the egg, white sugar, brown sugar, and vanilla extract for about 2 minutes until slightly pale and well combined.
- Add the oil and room temperature yogurt to the egg mixture and whisk until smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a soft and moist chocolate cake texture.
- Slowly pour in the very hot coffee and gently mix until the batter becomes smooth and slightly thin. This step enhances the deep chocolate flavour.
- Pour the chocolate cake batter into the prepared cake pan and lightly tap the pan on the counter to remove air bubbles.
- Bake for 22–28 minutes, or until a skewer inserted in the centre comes out clean or with a few moist crumbs. Do not overbake to keep the cake rich and moist.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
- To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet or dark chocolate and let it sit for 3 minutes.
- Stir the mixture until smooth and glossy. Add Nutella or hazelnut spread if using for extra richness. Let the ganache cool completely until thickened.
- Whip the cooled ganache until light and fluffy for a creamy chocolate frosting, or use it as is for a smooth chocolate glaze. Spread evenly over the cooled cake and serve.
If you like Chocolate cake recipes like these, you should definitely check out my:
1) Hot Chocolate Cake
2) Dark Chocolate Ganache Cake
