One Bowl Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup hot coffee or 1 cup boiling water mixed with 1 1/2 tsp instant coffee powder
02 -
1 tablespoon white vinegar
03 -
2 teaspoons pure vanilla extract
04 -
1/4 cup plus 2 tablespoons mild olive oil or any neutral oil
05 -
1/4 teaspoon fine salt
06 -
1 teaspoon baking soda
07 -
1 cup (200g) granulated sugar
08 -
1/4 cup (23g) cocoa powder, unsweetened
09 -
1 1/2 cups (188g) plain flour
→ Decoration
10 -
8 optional maraschino cherries for topping
11 -
One batch of chocolate buttercream (see specific recipe)
# Instructions:
01 -
Turn the oven to 350°F. Use some grease on two 6-inch round pans, dust them lightly with flour, and put parchment at the bottom.
02 -
Mix cocoa powder, sugar, flour, baking soda, and salt in a bowl until they’re all blended together.
03 -
Pour in the hot coffee or water, oil, vinegar, and vanilla extract. Gently stir until smooth, but be careful not to mix too much.
04 -
Split the batter evenly into the pans. Place in the oven and bake for about 30 minutes, or until a toothpick inserted comes out clean.
05 -
Let the cakes cool in the pans for 5 minutes before transferring to a rack. When fully cooled, spread chocolate buttercream on top and add cherries if desired.
# Notes:
01 -
You can prep it up to 2 days in advance.
02 -
Makes two 6-inch round cakes, a single 8-inch round, or 12 cupcakes.
03 -
Store frosted cakes in a cool, dry spot.