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One Bowl Chocolate Cake

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This One Bowl Chocolate Cake is a simple, rich, and wonderfully moist homemade cake that comes together in just one bowl. Made with cocoa powder, milk, eggs, vegetable oil, and hot water, it has a soft tender crumb and deep chocolate flavor. It is an easy choice for birthdays, family desserts, or whenever you want a classic chocolate cake without complicated preparation.

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
  2. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a whisk or electric mixer on medium speed until the batter is smooth and well combined.
  4. Slowly pour in the boiling water while mixing continuously. The batter will become thin, which is normal.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
  8. Once completely cooled, frost or decorate as desired and serve.

Notes

  • The batter will be very thin after adding the boiling water. This is expected and helps create a moist, tender cake.
  • Do not overbake the cake. Remove it when a toothpick comes out clean or with a few moist crumbs.
  • For the best texture, use room-temperature eggs and milk.
  • Boiling water helps bring out the flavor of the cocoa powder and contributes to the cake’s moist texture.
  • Allow the cake layers to cool completely before adding frosting.
  • You can bake the batter in one deep 9-inch pan, but baking time may need to be adjusted.
  • Store the unfrosted cake tightly covered at room temperature for up to 2 days, or refrigerate a frosted cake for longer storage.

Find it online: https://ayoubrecipe.com/one-bowl-chocolate-cake/