Learn how to bake a soft, moist, and rich homemade chocolate cake with simple pantry ingredients. No mixer needed, and it’s ready in about one hour.
Nothing beats the smell of chocolate cake baking in your kitchen. This one is soft, moist, and deeply chocolatey, and you only need one bowl and everyday ingredients. It’s perfect for birthdays, a weeknight treat, or whenever you need a little comfort.
Why you’ll love this recipe:
- One bowl, no mixer required
- Uses basic pantry ingredients
- Moist crumb that stays fresh for days
- Ready in about 1 hour
Ingredients
For the cake (one 9-inch round pan or 9×9-inch square pan):
- 1½ cups (190 g) all-purpose flour
- 1 cup (200 g) sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup (240 ml) milk, at room temperature
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (240 ml) hot water or hot brewed coffee
For the quick chocolate ganache:
- 4 oz (115 g) dark chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pan and line the base with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the wet ingredients. Add the egg, milk, oil, and vanilla. Whisk until smooth. Don’t worry about small lumps; just make sure there are no dry pockets.
- Add the hot liquid. Pour in the hot water or coffee and whisk gently. The batter will be thin, and that’s exactly right for a moist cake.
- Bake. Pour the batter into the pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool. Let the cake sit in the pan for 10 minutes, then move it to a wire rack to cool completely.
- Make the ganache. Heat the cream until it just starts to simmer, then pour it over the chopped chocolate. Wait 2 minutes, stir until glossy, and let it cool and thicken for 15 to 20 minutes.
- Frost and serve. Spread the ganache over the top of the cooled cake and slice.
Baker’s Tips
- Hot coffee makes the chocolate flavor richer, but you won’t taste the coffee. You can use hot water instead.
- Don’t overmix after adding the flour. Overmixing can make the cake dense.
- Check doneness early. Ovens vary, so start checking at 28 minutes.
- Room-temperature milk and egg blend more evenly into the batter.
Storage
- Room temperature: Covered, the cake stays fresh for up to 2 days.
- Refrigerator: Keeps for up to 5 days. Let it sit out for 20 minutes before serving.
- Freezer: Wrap the unfrosted cake tightly and freeze for up to 3 months.