BEST & EASY! One-Bowl Oil Chocolate Cake

Super easy one-bowl chocolate cake made from scratch with oil with the perfect balance of moist crumb, chocolate flavor, and sweetness. This chocolate cake is wonderful just plain, but you can also try it with the right amount of a simple chocolate & cream cheese glaze on top to enhance the chocolate flavor that gives the cake a shiny gloss and a fancy look.

Cakes can be daunting but this chocolate cake is super easy and quick to make in one bowl with a whisk with just 4 simple steps. So it’s a great failproof beginner cake recipe and the perfect go-to chocolate cake recipe for your repertoire. A perfect dessert for any occasion with a cup of coffee or tea.

WHY YOU WILL LOVE THIS Chocolate Cake RECIPE

Soft moist chocolate cake – this cake moist chocolate cake stays soft for days without drying out. The oil, along with the yogurt, gives the cake its moist texture. And they will also help to keep the cake from becoming too firm even after storing it in the fridge.

A cake with a rich chocolate flavor-you will love the rich chocolate taste that comes from both the cake and the glaze.

Made from Scrach-This chocolate cake is made from scratch but as easy as a cake mix and tastes better and healthier than cakes made with box cake mix. Most cake mixes are high in added sugar, fat, and chemicals.

Simple single-layer cake – This simple one-layer cake with a simple but looks fancy glaze is just as impressive as layer cakes.

A one-bowl cake recipe-you can make the batter by hand using a balloon whisk or even with a wooden spoon/spatula. Basically, you add all the ingredients to one mixing bowl in stages in the right order and then whisk to make the batter. That means less clean-up involved.

Super easy to make with a few simple steps-no complicated steps, you can make it just 4 simple steps.

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Steps TO MAKE One-Bowl Chocolate CAKE

1. In a large bowl, whisk the dry ingredients together until uniform
2. Add the eggs, oil, yogurt, and vanilla and whisk together until a thick batter forms
3. Add the hot water in a slow, steady stream and continue whisking until the batter is smooth
4. Pour into the prepared pan lined with parchment paper and bake

WHAT YOU’LL NEED TO MAKE this CHOCOLATE CAKE

For the Cake

• Flour: Use all-purpose flour or plain flour. You can also use cake flour to make a softer cake.
• Baking Powder & Baking Soda: Both raising agents are used to ensure it rises enough. You can substitute baking soda with 1 teaspoon of baking powder.
• Cocoa powder: Make sure you use unsweetened cocoa powder and not cocoa mix.
• Granulated sugar: White granulated sugar will keep this cake sweet and moist.
• Salt: A pinch of salt to balance the taste
• Vanilla extract: vanilla enhances the flavor of the chocolate
• Yogurt: One of the secrets to a moist chocolate cake is yogurt. it adds also a rich and tangy flavor. I use whole milk plain strained yogurt because it is more accessible. You can also use Greek-style yogurt or sour cream.
• Oil: I use rice oil but you can also use a flavorless oil like vegetable, corn, coconut, canola, or light olive oil.
• Hot Water: In this recipe, I used hot water. I have also tried this cake with hot coffee and hot coffee enhances the chocolate flavor making a more dark-colored cake.

For the Glaze

• Cream Cheese: I used softened cream cheese to make the white color glaze.
• Sugar: Use fine granulated sugar or powdered sugar.
• Chocolate or chocolate chips: Use any variety of chocolate or chocolate chips including semisweet, bittersweet, dark chocolate, and milk chocolate.
• Milk: I used full-fat milk. You can also use heavy cream.

Baking Pan

I used an 18 cm springform round cake pan. You can also use a bundt cake pan, tube pan, loaf pan, or square pan. Grease it with softened butter and then dust lightly with flour and shake off the excess. Or line it with baking paper after lightly greasing it so that you can easily pull the cake out of the pan once it is done baking.

How Do You Make Different Color Glazes?

In this recipe, I used three color glazes to top my cake to give it a fancy look enhancing the taste.

• The brown chocolate glaze is simply a combination of semi-sweet chocolate with milk that is melted and then left to cool at room temperature until it sets to a pouring consistency
• The white color cream cheese glaze is made by beating cream cheese, sugar, and milk together until it becomes a pouring consistency
• The beige color glaze is made by mixing half of the chocolate glaze with half of the cream cheese glaze

Once the cake has cooled, you just pour the glazes in the order of beige, white, and brown over the top of the cake letting it drip down the sides. Let the cake sit at room temperature until the glaze dries and then it’s ready to serve.

How to Make a Simple Chocolate Ganache

You can also top this chocolate cake with a simple chocolate ganache. A classic ganache is made with heavy cream but you can also make a chocolate ganache easily in a small saucepan with milk instead of cream.

• Bring milk (or heavy cream) almost to a boil in a saucepan.
• Add the chopped chocolate or chocolate chips and let them melt.
• Whisk until the chocolate dissolves and the mixture becomes smooth.
• allow the ganache to cool and thicken, but it should be thin enough to pour.

Make Ahead Tips

You can make this cake 1 day in advance and store it at room temperature cover tightly in plastic wrap and top it with ganache the next day. Alternatively, you can cover the cake with plastic wrap and store it in the fridge in an airtight container for about 4 days before topping it with a glaze or frosting. 

Serving Suggestions

If you’re looking for a simple chocolate cake, you can enjoy this cake just plain without a glaze or frosting. You can also dust it with powdered sugar or with a glaze/ganache/frosting of your choice to make it more indulgent.

Storing Suggestions

At Room Temperature: This cake keeps in an airtight container for up to 2 days at room temperature without the glaze.

In the Fridge: Store in the fridge, with or without the glaze, for about four days in an airtight container then let it come to room temperature for 30 minutes before serving.

Freezing: Once cool, wrap the cake in plastic wrap. Place it in a freezer bag and freeze it for about one month or so. Defrost in the refrigerator overnight.

TIPS FOR MAKING this Chocolate CAKE

• The most accurate way to measure flour is by using a scale.
• Use room-temperature ingredients except for hot water.
• Don’t over-mix the batter. It should be smooth with no lumps for an even texture.
• Make sure you preheat your oven before starting to make the batter.
• Do not over-bake your cake as it will dry out the cake.
• This chocolate cake only needs about 25 to 30 minutes to bake. Check it after 25 minutes with a toothpick inserted into the center. If it comes out clean, the cake is done. It is also ok the toothpick is a bit dirty when it comes out if you like a moist texture.

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Easy One-Bowl Chocolate Cake
(Step-by-Step) Recipe

PREP TIME 10 mins
COOK TIME 25 to 30 mins
SERVINGS 4 to 6 servings

INGREDIENTS

Chocolate cake batter

• 140 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 baking soda
• 120 g granulated sugar
• 1/4 tsp salt
• 1 large egg
• 60 ml oil
• 100 g strained or Greek yogurt
• 1/2 tsp vanilla extract, optional
• 100 ml hot water

For the Glaze

• 150 g cream cheese, softened
• 50 g fine granulated sugar
• 2 tbsp milk, adjust as needed
• 100 g milk chocolate, chopped
• 3 tbsp milk, adjust as needed

INSTRUCTIONS

Gather the ingredients. Preheat oven to 170°C.

Grease and line an 18 cm round cake pan with parchment paper.

In a large bowl, whisk together the flour, cocoa, baking powder, and baking soda. Add sugar and salt and whisk to blend well.

Make a well in the center and pour the eggs, oil, yogurt, and vanilla and whisk to blend well. It will be thick and somewhat dry.

Whisking constantly, add the hot water in a slow, steady stream. Continue whisking until the batter is smooth and uniform.

Pour the batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center comes out clean. Rotate your cake pan front to back after 20 minutes of baking.

Remove from oven and place on a wire rack to cool for about 10 minutes before removing from pan.

Remove the cake from the pan and then remove the parchment paper. Let it cool while you prepare the glaze. You can also serve this chocolate cake just plain.

Make the Glaze

Chocolate Glaze: Place the chocolate and milk in a heatproof bowl and set over a saucepan of simmering water. Stir until melted then remove from heat and let cool at room temperature until of pouring consistency.

Cream cheese Glaze: Beat cream cheese, yogurt, and sugar in a medium bowl until smooth spreading consistency. Add a tablespoon of milk if needed.

Chocolate Cream Cheese Glaze: Mix together half of the chocolate glaze with the cream cheese glaze.

Use the prepared 3 glazes immediately and pour them one by one over the cooled cake, letting them drip down the sides.

Just pour the glaze as you like to make a design of your choice.

Transfer the chocolate cake to a serving plate

Serve & Enjoy!

Easy One-Bowl Chocolate Cake Recipe

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