One-Bowl Chocolate Cake
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Martha Stewart Living, April 2010
494 Ratings
- 5 star values: 132
- 4 star values: 155
- 3 star values: 143
- 2 star values: 48
- 1 star values: 16
Martha Stewart Member
Rating: 5.0 stars
12/08/2020
Thanks!! I got this recipe out of Martha's LIVING magazine, September, 2020 issue.
In Step 2 of the directions, "invert cakes onto rack; remove parchment, then turn top side etc. But if the 2 pans are already buttered and floured as in Step 1, how do I "remove parchment"?? Where does parchment go? I bake a lot of cakes but I'm missing something here. HELP!!!!
Martha Stewart Member
Rating: 5.0 stars
11/14/2019
This is my go-to cake recipe that never fails me. What I like best is the ease in which the cake is prepared, not needing multiple bowls and I've now only used a large spoon to do the mixing. No more mixer for this cake. I have found this recipe can make two smaller 8" rounds for a double tier cake or cutting both smaller rounds in half for a stunning 4 tier cake. With a simple buttercream icing this cake is great because it is not overly sweet. The only feedback/suggestion I will share is that I have found sweeter icings to pair best with this dark chocolate cake base.
Martha Stewart Member
Rating: 2 stars
10/20/2018
My cake cracked in the middle and didn't rise at all. It was flat and texture was rubbery. Taste also didn't feel very rich or celeberatory. May be I should have mixed my liquids seperately to help it rise.
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Martha Stewart Member
Rating: 4 stars
07/04/2018
Flavor of cake is excellent. As others commented, the cake fell the first time I made it. So, I adjusted the recipe. Added 1.5 Tablespoons all purpose flour and 1Tablespoon Baking Powder. Reduced time by 5 minutes. Perfection!
Martha Stewart Member
Rating: Unrated
07/26/2017
I just made the pound cake and it fell while cooking, not sure what happened but making it again
Martha Stewart Member
Rating: Unrated
06/07/2017
I have made this cake recipe in the past but stopped making it as it was so liquid it seeped through the tin and took forever to bake. The flavour was great though. Does anyone else have the same problem?
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Martha Stewart Member
Rating: 5 stars
05/24/2017
Awesome recipe! This recipe is very great.Thanks for sharing good cake recipe.
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Martha Stewart Member
Rating: 4 stars
03/31/2017
This cake was really easy to make, I ran out of the suggested oil and ended up using olive oil! it worked great. I also used 3/4 cup of warm coffee instead of plain water for a richer flavor. The temp and bake time of this cake was exact.
Martha Stewart Member
Rating: 5 stars
04/07/2016
Okay, I've been making this cake for many years now: birthdays, carnivals, work events. I originally got the recipe from a Baby magazine (which I still have). However, I come back to the site for the many variations: this two-layer version and occasionally, the cupcakes. Everyone asks me for the recipe. And I love it because being a busy Mom with two kids, it's the easiest and most flavorful chocolate cake I've ever made. I always use Ghirardelli, Drost or other quality cocoa.
Martha Stewart Member
Rating: Unrated
02/03/2015
This is our go to cake/cupcake recipe. I have used it for Wilton character pans, and I go out of my way to find different frostings to go with it for cupcakes. I use Fry's cocoa powder and the cake is always moist chocolatey and a hit.
Martha Stewart Member
Rating: Unrated
10/05/2014
I made this cake because I was baking for 40 people and I wanted something simple that wouldn't use every bowl in the house. This recipe definitely comes together simply. I think I spent as much time flouring and cutting parchment for the pans as I did to mix the batter.
However, I have to say the flavor is disappointing. It's not very chocolatey, rich, or celebratory, just kind of like an everyday snack cake. Using milk, cream or butter might help, but I will look for another recipe.
Martha Stewart Member
Rating: Unrated
02/13/2014
This cake rises beautifully. I used a 6 inch round spring-form pan and poured the entire batter into one pan. It took about an hour and 10 minutes to bake. Super moist, though a little on the denser side. I cut the cake into three layers and used it for making a black forest cake for my sweetie :)
Martha Stewart Member
Rating: 5 stars
02/10/2014
I've saved this recipe for 3 years, waiting for the right occasion; my mom's birthday party seemed like a god fit. This was very easy to make; I agree with the earlier review, I was little concerned with the loose consistency of the bake batter, but it baked just fine. The frosting was really good but pretty much chocolate spackle; I could not get the smooth appearance that the photo with the recipe shows. Fortunately the party goers did not mind, everyone truly loved this cake.
Martha Stewart Member
Rating: Unrated
11/24/2013
I have made this numerous times and it comes out perfect. I have also added a bit of espresso and cinnamon for a different taste. Delicious!
Martha Stewart Member
Rating: Unrated
11/04/2013
This is great- so simple and very delicious. One note, it did seem rather soupy when I poured it in the pans, but it came out beautifully.
Martha Stewart Member
Rating: Unrated
10/03/2013
I want to make this cake for my daughter's party, how far in advance can I make it and cover it with rolled fondant? Thank you!
Martha Stewart Member
Rating: Unrated
07/03/2013
I would like to make a 9 x 13 inch cake using this recipe, any suggestions???
Martha Stewart Member
Rating: Unrated
04/23/2013
Wow, that's really awesome recipe, I loved chocolate cake cake more than any other flavor in cakes.
hot fill
Martha Stewart Member
Rating: Unrated
04/20/2013
I love this recipe but lately it has been sinking in the middle while it is baking. Any ideas why?
Martha Stewart Member
Rating: 5 stars
04/17/2013
I have tried many chocolate cake recipes, and this is by far the family favorite. Absolutely delicious, and easy too! Like other reviewers, I have had problems with my 8 inch cake pans -- the batter often overflows while baking. To solve this problem, I sometimes do three layers (more room for frosting!) or use my 9 inch pans. Our favorite frosting for this cake is Hershey's chocolate buttercream, with lots of cocoa to make it nice and dark.
Martha Stewart Member
Rating: Unrated
04/16/2013
BlueFlu, are you sure your pans aren't 2in.? I think the word 'deep' is what throws some off but it's probably the norm. But if they're not, another reviewer said she used 9-in. pans and it still turned out nice, not flat.
Martha Stewart Member
Rating: Unrated
04/16/2013
I have normal cake pans, not 2" deep. Can you use 9" cake pans to contain the extra batter? Or, alternatively, three 8" cake pans that are normal size? I get so tired of recipes that do not take into consideration the fact that not all of us have outsized cake pans.
Martha Stewart Member
Rating: Unrated
04/16/2013
Here's the cupcake option: Two standard muffin pans are used instead, with paper liners in the cups. The cups are filled 2/3 of the way with batter. The cupcakes are baked for 20 minutes at 350 F, with the pans being rotated halfway through the cooking time.
Tip: If you're going to use Martha's frosting recipe, you should probably halve it or you'll have lots frosting left. Cupcakes don't need as much as a cake.
Martha Stewart Member
Rating: Unrated
03/27/2013
I cant even remember how many times i have made this. absolutely delicious and easy every single time. the chocolate cream cheese frosting is to die for. make this now!!!
Martha Stewart Member
Rating: Unrated
02/28/2013
One suggestion about caramel sauce. When I need that in a recipe, I pick up an already made ice cream topping, you can microwave it a few seconds, have it ready to go. I buy this and keep in my pantry all the time.
Martha Stewart Member
Rating: Unrated
02/14/2013
I forgot to mention that I made the chocolate ganache frosting. The recipe was very easy to follow and turned out perfectly! I put it over the layer of caramel in the middle and on top.
DELISH!!!!
Martha Stewart Member
Rating: Unrated
02/14/2013
I just made this amazing recipe for Valentine’s Day. I added a layer of homemade caramel sauce in the middle. The recipe was easy to follow and it turned our perfectly! I did use 2 x 10 inch round cake pans (55 minutes) and I had enough batter to make two very small, heart cakes for the kids (25 minutes). I used Pam baking, made with flour, (under and over the parchment paper). The cakes came out with ease. Clean up was a breeze!!!! ONE bowl, what a pleasure!!!
Cheers!
Martha Stewart Member
Rating: Unrated
12/17/2012
added coffee in place of water, for extra depth of flavor
Martha Stewart Member
Rating: Unrated
12/17/2012
used coffee in place of the water, not real discernible, but added some depth.
Martha Stewart Member
Rating: Unrated
07/29/2012
would it be good if i frost with chocolate whipped cream?
Martha Stewart Member
Rating: Unrated
07/28/2012
This is as good as it looks. But, if I am worried about calories, I'm only going to have a smallest sliver. Or even better, go with a WW desert. This is a guilty pleasure.
Martha Stewart Member
Rating: Unrated
07/28/2012
This looks so goodt! Just one request, "Please Martha include the calorie count, etc. on all your great recipes."
Martha Stewart Member
Rating: Unrated
09/13/2011
Wow, I just made these and they are super soft when coming out of the oven. The next day they firmed up and were just as good. I made cupcakes with the recipe btw.
Martha Stewart Member
Rating: Unrated
08/21/2010
This was surprisingly good! Very easy to make, and delicious. Its relatively lower fat than most cake recipes as well. I used natural cocoa powder, and it still worked fine. Mine was also done after 30 minutes.
Martha Stewart Member
Rating: Unrated
07/28/2010
Forgot to add that it baked a bit faster than the recipe stated (and yes, I have a separate oven temp gauge). Check 5-10 minutes ahead just in case. You don't want a dry cake!
Martha Stewart Member
Rating: Unrated
07/28/2010
I made this for my four year old's birthday, she loved it. As did the adults. Very good, moist and chocolate-y. I used the frosting recipe suggested. Good combination.
Martha Stewart Member
Rating: Unrated
07/21/2010
P.S.!
I used 9 inch pans and it was still impressive and high. Tasted even better a day later cold from the fridge!
Martha Stewart Member
Rating: Unrated
07/21/2010
I just made this and it was amazing! So moist and delicious! I altered it just a bit by adding two tblsps espresso powder to the water part for my coffee-holic husband. You actually couldn't even taste it though. It just tastes super chocolatey! I also used vegetable oil instead of the fancy stuff, was perfect. One of the most perfect cakes I ever made :] Will be a classic in my recipes.