One-Bowl Chocolate Cake III: Simple, Delicious, and Easy Cleanup

Are you craving a rich, decadent chocolate cake but dread the thought of a mountain of dishes? Look no further! This One-Bowl Chocolate Cake III is the answer to your prayers. It’s incredibly easy to make, requires minimal cleanup, and delivers a moist, intensely chocolatey experience that will satisfy even the most discerning chocolate lover. This recipe is the third iteration in my quest for the perfect one-bowl chocolate cake, building upon previous successes and refining the process for ultimate ease and flavor. We’ve tweaked the ingredients and techniques to create a cake that’s not only delicious but also incredibly forgiving. So, whether you’re a seasoned baker or a complete beginner, you can confidently tackle this recipe and impress your friends and family.

## Why This Recipe Works

* **One-Bowl Wonder:** The beauty of this recipe lies in its simplicity. Everything is mixed in a single bowl, reducing cleanup time significantly. This is perfect for busy weeknights or when you just don’t feel like dealing with a sink full of dishes.
* **Moist and Fudgy:** The combination of oil, buttermilk (or a buttermilk substitute), and hot coffee creates a cake that’s incredibly moist and stays that way for days. The coffee enhances the chocolate flavor without making the cake taste like coffee.
* **Intense Chocolate Flavor:** We use both cocoa powder and melted chocolate to deliver a deep, rich chocolate flavor that’s simply irresistible. The quality of your chocolate will directly impact the flavor, so choose a good quality dark chocolate for the best results.
* **Adaptable:** This recipe is easily adaptable to your preferences. You can add chocolate chips, nuts, or even a swirl of peanut butter to customize it to your liking. You can also adjust the amount of sugar to suit your desired level of sweetness.
* **Beginner-Friendly:** The straightforward instructions and simple ingredients make this recipe perfect for beginner bakers. There’s no need for fancy equipment or complicated techniques.

## Ingredients You’ll Need

Before you start, gather all your ingredients. This will make the baking process smoother and more enjoyable.

* **Dry Ingredients:**
* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* **Wet Ingredients:**
* 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
* ½ cup (120ml) vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup (240ml) freshly brewed hot coffee
* 4 ounces (113g) unsweetened or semi-sweet chocolate, melted and cooled slightly

**Ingredient Notes:**

* **Flour:** All-purpose flour works best in this recipe. If you want to use cake flour, reduce the amount by 2 tablespoons per cup.
* **Sugar:** Granulated sugar is the standard choice for this recipe. You can use brown sugar for a slightly richer flavor, but it will also make the cake more moist.
* **Cocoa Powder:** Use unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa powder will give you a darker, richer cake, but natural cocoa powder also works well.
* **Buttermilk:** Buttermilk adds a tangy flavor and helps to tenderize the cake. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
* **Vegetable Oil:** Vegetable oil keeps the cake moist. You can also use canola oil or melted coconut oil.
* **Eggs:** Use large eggs at room temperature for the best results. Room temperature eggs will incorporate more easily into the batter.
* **Vanilla Extract:** Vanilla extract enhances the chocolate flavor. Use pure vanilla extract for the best taste.
* **Hot Coffee:** Hot coffee helps to bloom the cocoa powder and deepen the chocolate flavor. Don’t worry, the cake won’t taste like coffee.
* **Chocolate:** Use a good quality unsweetened or semi-sweet chocolate for the best flavor. Melt the chocolate in the microwave or over a double boiler and let it cool slightly before adding it to the batter.

## Equipment You’ll Need

* Large mixing bowl
* Whisk
* Measuring cups and spoons
* 9-inch round cake pan (or 8-inch square cake pan)
* Parchment paper (optional, for lining the cake pan)
* Oven
* Wire rack

## Step-by-Step Instructions

Now, let’s get to the fun part – baking the cake! Follow these step-by-step instructions for a perfect One-Bowl Chocolate Cake.

**Preparation:**

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. **Prepare the Cake Pan:** Grease and flour a 9-inch round cake pan (or an 8-inch square cake pan). For easy removal, line the bottom of the pan with parchment paper. This is optional, but it’s highly recommended, especially if you’re using a decorative cake pan.
3. **Melt the Chocolate:** Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt the chocolate over a double boiler. Let the melted chocolate cool slightly.
4. **Brew the Coffee:** Brew one cup of hot coffee. You can use instant coffee or freshly brewed coffee.

**Making the Batter:**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa powder. This is crucial for a smooth and even batter.
2. **Add Wet Ingredients:** Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
3. **Pour in Hot Coffee:** Gradually pour in the hot coffee while mixing on low speed. The batter will be thin, but don’t worry, that’s normal.
4. **Add Melted Chocolate:** Add the slightly cooled melted chocolate to the batter and mix until just combined. Again, be careful not to overmix.

**Baking the Cake:**

1. **Pour Batter into Pan:** Pour the batter into the prepared cake pan and spread it evenly.
2. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The baking time may vary depending on your oven, so start checking for doneness after 30 minutes.
3. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This will prevent the cake from sticking to the pan.

**Frosting (Optional):**

While the cake is delicious on its own, frosting adds an extra layer of indulgence. Here’s a simple chocolate frosting recipe:

* ½ cup (1 stick) unsalted butter, softened
* 3 cups (360g) powdered sugar
* ½ cup (50g) unsweetened cocoa powder
* ¼ cup (60ml) milk
* 1 teaspoon vanilla extract

**Instructions for Frosting:**

1. **Cream Butter:** In a large bowl, cream the softened butter until smooth and fluffy.
2. **Add Powdered Sugar and Cocoa:** Gradually add the powdered sugar and cocoa powder, alternating with the milk, until well combined. Start with the mixer on low speed to prevent the powdered sugar from flying everywhere.
3. **Add Vanilla:** Add the vanilla extract and mix until smooth and creamy.
4. **Frost the Cake:** Once the cake is completely cool, frost it with the chocolate frosting. You can use a spatula or a piping bag to frost the cake.

## Tips for Success

* **Don’t Overmix:** Overmixing the batter will result in a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** Room temperature ingredients will incorporate more easily into the batter.
* **Measure Accurately:** Accurate measurements are crucial for baking success. Use measuring cups and spoons designed for baking.
* **Cool Completely Before Frosting:** Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt.
* **Adjust Baking Time:** The baking time may vary depending on your oven. Start checking for doneness after 30 minutes.
* **Use Good Quality Chocolate:** The quality of your chocolate will directly impact the flavor of the cake.
* **Line the Cake Pan with Parchment Paper:** This will prevent the cake from sticking to the pan and make it easier to remove.

## Variations

* **Chocolate Chips:** Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
* **Nuts:** Add ½ cup of chopped nuts to the batter for a nutty crunch.
* **Peanut Butter Swirl:** Swirl peanut butter into the batter before baking for a delicious peanut butter chocolate combination.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
* **Mint Extract:** Add ½ teaspoon of mint extract to the batter for a refreshing mint chocolate cake.

## Serving Suggestions

* Serve the cake with a scoop of vanilla ice cream or whipped cream.
* Dust the cake with powdered sugar.
* Drizzle the cake with chocolate sauce or caramel sauce.
* Serve the cake with fresh berries.
* Enjoy the cake with a cup of coffee or tea.

## Storage Instructions

* Store the cake in an airtight container at room temperature for up to 3 days.
* Store the cake in the refrigerator for up to 5 days.
* Freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.

## Troubleshooting

* **Cake is Dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and don’t overbake the cake.
* **Cake is Dense:** This could be due to overmixing the batter or not using enough leavening agents (baking powder and baking soda). Make sure to mix the batter until just combined and use fresh baking powder and baking soda.
* **Cake is Sticky:** This could be due to underbaking the cake. Bake the cake until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
* **Cake is Sinking:** This could be due to opening the oven door too early or baking the cake at too low of a temperature. Make sure to preheat the oven properly and don’t open the oven door until the cake is almost done.

## Nutrition Information (per serving, without frosting)

* Calories: Approximately 350
* Fat: 15g
* Saturated Fat: 5g
* Cholesterol: 50mg
* Sodium: 300mg
* Carbohydrates: 50g
* Sugar: 35g
* Protein: 5g

**Note:** Nutrition information is an estimate and may vary depending on the specific ingredients used.

## Conclusion

This One-Bowl Chocolate Cake III is a simple, delicious, and easy-to-clean-up dessert that’s perfect for any occasion. Whether you’re a seasoned baker or a complete beginner, you can confidently tackle this recipe and impress your friends and family. So, grab your ingredients, preheat your oven, and get ready to enjoy a moist, intensely chocolatey cake that will satisfy your cravings and leave you wanting more!

Enjoy baking and happy eating!